With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.

Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until the stock and eggs have completely absorbed into the bread.

These spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat.

A mix of torn and sliced mushrooms also a symbol of health and longevity adds a variety of textures and a bite of umami to this quick-cooking dish. The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration.

The recipe calls for purchased puff pastry, which cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a varied mixture will add more flavor and texture to the pie.

At New York City's Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas.

Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.

Wood can be as essential and impactful an ingredient as fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food.

In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche. A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful.

Store-bought veal demiglace is the secret to the sauce's depth, while mushrooms and onions add unctuous texture. Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food.

The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate. A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts.

Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy. For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs.

The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

This layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta.

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

With just enough cranberries in each bite to balance out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature. Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor.

Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms.

The recipe is so good and so simple. The rice wine vinegar deepens the flavors and adds a touch of brightness. All great.

Thank you for the recipe! Recipe is divine thank u!! This is a bomb recipe. I just made it and let me say, I already love mushrooms but this recipe made me fall in love with mushrooms.

As a new pescatarian, leaning heavy on vegetables mushrooms like this make plant based diets easy. Thank you for this recipe and your entire site! I have made these SO often this summer — thank you for the recipe!

I normally dissolve a little miso paste with hot water, beat that into my eggs with chopped herbs, and then scramble it all together. Minimal effort for maximum satisfaction 🙂. We loved these so much! Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes.

Lower heat to medium. Add thyme, sage, red-pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute.

Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add another 1 cup broth and cook for 2 minutes. Sauce should have gravylike consistency; thin with more broth if necessary. Adjust seasoning. May be prepared to this point several hours ahead and reheated. Just before serving, put butter and 1 tablespoon olive oil in a wide skillet over medium-high heat.

When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more.

Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish. Log in or sign up to rate this recipe.

Log in or sign up to mark this recipe as cooked. I trick I learned at LeNotre: Put the mushrooms in a pan with a little butter and salt them lightly. Cover abd heat over moderate fire until they begin to exude liquid.

They will be partially cooked but still firm. Drain them well and set aside until ready to prepare. Use the liquid in your broth. Having given up much of thier liquid, the mushrooms will now brown beautifully.

Adding a couple tablespoons of brandy, sherry or Marsala really kicks this dish up a notch as it complements the mushrooms really well! Thanks for broth heads-up…was ready to dive in.

What did you do for the mushroom broth? I'm curious, as it was never mentioned until it was supposed to be added, magically completed in someone else's kitchen, I guess. Don't tell me you used prepared chicken broth!!! Learned a simpler variant of this at Marcella Hazan's Bologna school in the early '80s.

She used mostly cultivated mushrooms, but added a handful of dried porcinis steeped in hot H2O after browning the other mushrooms. The whole dish ends up tasting as if it were entirely made from porcinis but is very affordable.

This looks a lot like the mushrooms I learned to make from my Italian mother in law. We used the chanterelles exclusively that we had gathered on our wonderful fungi expeditions. My suggestion is that the addition of celery will greatly improve the flavor. I wouldn't think of making fungi without celery!

I also love a touch of Amontillado sherry for it's slightly nutty taste in the mix. fivebyfive: for the mushroom broth, just soak the porcini in warm water for about 20 minutes. I don't find the reconstituted mushrooms to be particularly good but they give up their flavor and fragrance to the soaking water - the broth.

Just be sure to strain through cheesecloth or very fine strainer before adding to the dish. Subbed oyster mushrooms for the chanterelles, subbed 14 oz. diced no-salt tomatoes for the 3 fresh, added 2 T.

brandy, and also used the porcini used to make the broth, finely chopped, in the stew. Served as a stew with a tablespoon or so of local goat cheese on top. Rave reviews. Next time I will leave out the tomato paste, it overpowers the taste of the mushroom.

Instead, add some sherry! This was lovely served with some homemade ricotta gnocchi. They only comment I would add is that unless you have a very large wide skillet, cook the mushrooms in batches for better browning. Put mushrooms in pan with a little butter and salt lightly.

Cover, heat over moderate fire until they begin to weep, till partially cooked but still firm. Drain well and set aside until ready to go. Why on earth would you utilize porcini broth and not the porcinis that are needed to make them?

Soak a bunch or so of dried porcini in the required amount of very hot water for 20 minutes or more. Remove the reconstituted mushrooms and chop.

Strain the soaking water, being careful of sand. Proceed, adding the chopped mushrooms in along with the broth. Also useful to give an extra fillip of flavor is porcini powder, you can get it at most good groceries or online. Maybe large New York onions are smaller than large Oregon onions?

Oh well.

Wood can be as essential and impactful an ingredient as fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food. In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche.

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce's depth, while mushrooms and onions add unctuous texture. Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food.

The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate. A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts.

Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs.

The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market. This layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta.

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

With just enough cranberries in each bite to balance out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature. Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor.

Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié — a quick mash of softened butter and flour — is the key to thickening the delicious sauce in this braise.

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.

After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it's easy to maneuver on the grill. Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto.

Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.

Chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie. You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.

For a double dose of mushroom flavor, Twin Cities chef Thomas Boemer tops these super-savory crêpes with roasted wild mushrooms and a creamy mushroom sauce. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done. Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor.

But also an awesome snack when the mushroom hunger gets to you! Mix the tablespoon of oil thoroughly with the balsamic vinegar, garlic, thyme, paprika powder, salt and pepper.

Put the mushrooms into the marinade and turn them over, until they are fully covered. Place them in a large casserole dish or lasagna dish. The marinated mushrooms should be sitting close to each other, but not on top of each other. Roast in the oven, for about 25 minutes. Turn the mushrooms once after 10 minutes.

Also try my Crispy vegan chicken drumsticks on veggies , Cauliflower or broccoli baked in herbal dough on red wine shallots , Meatball sandwich, with homemade subway bread or Thüringer Brat — the best German sausage!

If you'd like to treat me to a coffee. So that I can continue to develope recipes, cook them and take pictures to publish on dailyvegan. de, please send me a small Paypal donation. I only ask you to do so, if you have enough money for yourself. If you have little money, I would like you to treat yourself to something.

My name is Sean and I am a vegan chef. On dailyvegan. recipes I am showing you the immense diversity of vegan cuisine.

Have a look at my recipes! My name is Sean Moxie and here you will find my incredibly delicious vegan recipes.

I love cooking, veganizing and trying new things. So glad I did!! Thanks a million!! So delicious! The recipe is so good and so simple. The rice wine vinegar deepens the flavors and adds a touch of brightness. All great. Thank you for the recipe!

Recipe is divine thank u!! This is a bomb recipe. I just made it and let me say, I already love mushrooms but this recipe made me fall in love with mushrooms.

As a new pescatarian, leaning heavy on vegetables mushrooms like this make plant based diets easy. Thank you for this recipe and your entire site! I have made these SO often this summer — thank you for the recipe!

In some of them, mushrooms are the main ingredient. While other times, they play a more supporting role. You can make basic sauteed mushrooms with just butter or oil. This recipe goes a bit further and incorporates soy sauce, white wine, fresh thyme, and garlic.

My biggest tip when making sauteed mushrooms is not to crowd the pan. Too many mushrooms in the pan at once will release too much water, and they will end up boiling in their own liquid instead of caramelizing. This is a classic lasagna recipe, but with portobello mushrooms substituted instead of beef.

You could also mix it up a bit and try substituting half ground pork or beef and half mushrooms. As a baked dish, this recipe will take about two hours to make. Some people who have made this recipe did comment that it was a bit salty. So you may want to cut back on the amount of salt you add if you want a lower-sodium option.

Especially if you can find your own wild chanterelles and catch a salmon for some ingredients that would be truly next-level when it comes to freshness. Salmon takes about four to six minutes per half-inch of thickness to cook. You can make this recipe with any kind of mushrooms.

But for the full experience, I recommend getting as many different types as you can. Including the most health and nutritional oyster , shiitake, chanterelle, and any other favorite mushrooms.

This recipe calls for simmering your mushrooms in a wine reduction before they go on the pizza. This gives them a nice little bit of extra acidity and sweetness.

But if not, you can use an upside-down baking sheet instead. The key is to get your oven as hot as possible. Ideally at least or F. If you are looking for more recipes, check these Oyster Mushroom Recipes. A ragu is one of my favorite types of sauces, and this one is no exception. It goes great on pasta, polenta, or even rice.

Since it uses both white wine and white wine vinegar as its ingredients, this ragu naturally pairs really nicely with a full-bodied white wine. For those craving an authentic Thai recipe that packs some heat, try this one!

It calls for between six and eight hot chilies, but you can always scale back if that sounds like too much for you to handle. Be sure to wash your hands thoroughly and avoid touching your eyes when working with Thai chilis!

The recipe calls for Thai sweet basil. This cheesy garlicky pasta is no exception. The recipe calls for cremini mushrooms, but you can always substitute for portobello for a more meaty texture, shiitake for a stronger flavor, or porcini for a more authentic Italian taste.

It features lots of garlic, red wine, and heavy cream for a really rich and delicious taste. You can eat these mushrooms as a side dish on their own. Or take advantage of all of that sauce, and serve them over a steak or a grilled chicken breast.

This recipe is a great replacement as a side dish in place of a rice pilaf. Quinoa is considered a superfood. Plus important minerals like magnesium and iron. It also has a low glycemic index.

The grain contains a natural coating called saponin that can make it taste soapy or bitter if you leave it on. Forget about cooking your chicken and mushrooms separately, just combine them and do it all at once in only 30 minutes! No added sauce or gravy needed.

You may want to cut your mushrooms a bit thicker than usual, because the chicken will need more time to cook. I really enjoyed the dill flavor of this one. But why should you have to settle for one or the other? This burger combines ground beef and porcini mushrooms into a single patty.

Like with most of the mushroom recipes on this list, you can also mix things up and add morels, cremini, button mushrooms, or any other mushrooms you want. Mixing in some mushrooms with your ground beef could be a great way to get some additional nutritious mushrooms into the diet of your kids too.

Along with sauteed mushrooms, cream of mushroom soup is one of the first mushroom recipes that would come to mind for most people if you ask them. But this recipe is far from your average mushroom soup out of a can! With thick slices of fresh button or cremini mushrooms, this hearty recipe is worlds apart from anything you could buy pre-made.

With milk, just be sure to heat the soup slowly or it could curdle. You can even leave out the cream and milk entirely for a dairy-free option. These are a great alternative that you can make at home as an appetizer.

The flavor and texture of the snow crab and shrimp are largely masked by the mushroom, garlic, bread crumbs, and cheese. This recipe is a nice twist on the standard sauteed mushrooms. Instead of slicing the mushrooms which is typical, you leave the mushrooms whole. It will work best with the smallest baby button mushrooms you can find, but cremini will work fine too.

You can pair these mushrooms with pretty much any type of protein. Optionally, you can add a little white wine to give the dish a little extra acidity if desired. If the authentic Thai recipe I described earlier seems a bit too spicy for you, give this Chinese-inspired mushroom stir fry a taste instead.

The recipes still suggest including 2 to 5 dried red chillis. That will allow you to focus on the flavor of the peas and green onions instead. As well as the honey, which adds a little hint of sweetness to the dish. Like the other stir fry, this recipe is quick to cook up and will only take about 15 minutes from start to finish.

Although it contains 17 ingredients, which makes it a little more complicated to prepare. Instead, I would use this recipe as a guide and then use your best judgment. For a really creamy risotto, you want to slowly add broth to the rice a little bit at a time, and stir until it gets fully absorbed.

The rice should start to break down with the sauce a bit and add a creamy consistency and texture. Orzo is a type of rice-shaped pasta, which can be used to make risotto. But not all risottos contain orzo, as with our last recipe which uses arborio rice instead. You can think of it more like a pasta dish, although the pasta is tiny and rice-sized.

Makes a perfect vegetarian side dish. Or to turn it into a whole meal, try doubling the recipe and adding in some strips of chicken, pork, or beef. For a long time, I was a bit afraid to try making any kind of pie or recipe that was topped with a flaky crust.

It always seemed a bit complicated. The little ramekins will provide most of the structure for the dish, so you just have to create a pastry lid for all of the ingredients.

Easy enough, right? These pies are full of all kinds of flavors including celery, carrots, onion, paprika, thyme, parsley, and more.

The recipe calls for brandy, but you can also substitute a dry white wine like a chardonnay if you prefer. You have some flexibility in which fresh mushrooms you use, but a mix of cremini, shiitake, oyster, and hen-of-the-woods is our favorite.

Serve the ragù on pasta for a simpler dish, or layer it into polenta lasagna for something fancier. A blowtorch adds smoky wok hei to this vegetarian stir fry. Here, we salt and drain the cucumbers before cooking, which allows them to sear in a hot wok rather than steaming into mush.

We then stir-fry the mushrooms over high heat to give them a hard sear, and finish by simmering them in reserved cucumber juices to cook them through and impart subtle vegetal sweetness.

This simple salad is all about earthy, rich flavor. Wild rice is paired with plump sautéed mushrooms and toasted pine nuts. An optional dose of dried mushrooms and stock for cooking the rice adds even more savory depth to the salad, which is perfect for any holiday table, but is also good any day of the week.

A vegan cheesesteak might seem like a contradiction, since meat and cheese are both in the name, but we promise this vegan take on the classic sandwich is every bit as good. Thick sheets of yuba are sliced and smothered in an umami-packed mushroom broth before getting tossed with caramelized onions and roasted trumpet mushrooms.

The combination is stuffed into a crusty roll with a vegan "cheese" spread. Call it what you want, but there's no denying this is a damn good sandwich. This simple toast is styled off of Danish smørrebrød , shorthand for an open-faced sandwich on rye. This rendition couldn't be easier: just sauté cremini mushrooms and shallots in butter, then finish the mixture with thyme and a splash of white wine vinegar.

You'll be surprised by just how much complexity it delivers. Admittedly a springtime recipe, this savory galette features tender asparagus, sautéed leeks, and a medley of mushrooms encased in a flaky, rustic pie crust. A generous dose of Fontina cheese holds it all together. A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.

Using a mixture of chicken and beef stock is optional, but it produces a gravy that is full and rich without overpowering the mushroom flavor. A splash of sherry mixed in at the very end results in a brighter taste and creates a contrast that brings out the mushrooms even more forcefully.

Studded with Chinese sausage, Chinese bacon, and shiitake mushrooms, this steamed and then, optionally, pan-fried daikon radish-based snack is a classic at both the Chinese New Year, and also on dim sum tables year-round.

An upgraded version of the TV-dinner classic, our Salisbury steak is made with beef, pork, bread, and white onion think meatloaf, but steak-shaped. The mushrooms come into play in the gravy—we make the cornstarch-thickened pan sauce with browned creminis. This dish is named after the Italian word for "woodsman," and after one bite of the earthy mushrooms, woodsy herbs, and smoky bacon, you'll understand why.

As with a lot of mushroom dishes, you want to use a mix of types—at the very least a small amount of dried wild porcinis will greatly improve the flavor of the sauce. To make chicken Marsala, you pair chicken cutlets with a sauce made with mushrooms, shallots, stock, gelatin, and, of course, the dish's namesake, Marsala wine.

We like to lightly dredge the chicken in flour before cooking, which helps the chicken quickly brown before it has a chance to overcook and gives it a silkier texture.

Gelatin is not the only way to thicken a pan sauce—here we use cream instead. Besides the cream, the sauce is made with cremini mushrooms, shallots, garlic, thyme, chicken stock, and white wine.

The rich, earthy sauce is a perfect partner for medium-rare skirt steak. Yakitori is really all about the chicken, but it's customary for restaurants to keep a few other skewers on the menu, too.

Whole grilled mushrooms are a traditional choice, but to make a more interesting dish, we prefer to layer slices of king oyster mushrooms and bacon. Don't forget the homemade teriyaki sauce to finish. Shrimp and grits purists, look away—this recipe decks out the Southern classic with crispy diced bacon and seared mushrooms.

To give the grits extra flavor, we cook them in a broth made with mushroom trimmings and shrimp shells, then melt in plenty of Gruyère.

The recipe calls for what might seem like too much liquid, but if you're patient, it will cook down into incredibly creamy grits. We looked to France for inspiration when it came to topping this burger, setting the patty on top of a generous layer of mushroom duxelles and slathering it with creamy Mornay sauce.

To cut through the richness just a little bit, we finish the burger with a handful of fried shallots. There are a million recipes for chicken cacciatore—as long as you are braising chicken you can seemingly flavor it however you'd like. We make a tasty version with red bell peppers , but my favorite recipe uses onions, canned tomatoes, and cremini mushrooms.

The hearty braise comes together in about an hour but tastes like it spent all afternoon in the oven. Easy, fast, reasonably inexpensive—chicken stir-fry is a perfect weeknight dinner.

This one pairs silky water-velveted chicken breast with fresh and rehydrated dried wood ear mushrooms and a sauce made with sesame oil, oyster sauce, soy sauce, garlic, water, and cornstarch.

The combination of soy sauce and butter isn't traditional in any cuisine that I'm familiar with, but in recent years, it has become huge in parts of East Asia.

You have to wonder why people haven't been pairing them for longer—the rich butter and salty, savory soy sauce are natural partners. To try it for yourself, use the two ingredients to sauce a simple steak and mushroom stir-fry.

This filling baked pasta dish is perfect for a chilly fall evening—you can make it in just one skillet with Italian sausage, Parmesan cream sauce, and lots of mushrooms.

Looking for something a little lighter? Try this one-pot pasta with mushrooms, pancetta, and wilted greens. This entire steak dinner comes together in one cast iron pan, in less than half an hour.

The steak cooks to a juicy medium-rare under the broiler, while the accompanying cabbage and mushrooms warm through and cook gently. The plated steak is topped with a richly flavorful and wildly easy chive sour cream. In this old-school French recipe, artichokes are stuffed with an herby mushroom filling before they're topped with pancetta and braised until tender.

The final dish is elegant, flavorful, and much simpler to make than your guests might think. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising.

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