Creamy, flavor-packed mushroom risotto, without the constant stirring.
Easy roasted mushrooms with olive oil and herbs.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
A salad for your inner mycologist.
Sweet, smoky, and crisp-but-pliant.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
If you didn't know better, you might think it was the real thing.
A warming winter staple.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
For buttery morel mushrooms, a simple treatment is best.
A worthy centerpiece for any feast.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful salad.
Smoky, meaty, and rich...with no animals involved.
An earthy, savory treatment for an earthy grain.