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.
Meaty mushrooms belong between buns.
Our unique risotto-cooking technique takes this springtime classic and perfects it.
Dried and fresh mushrooms add complexity and texture to this classic Sichuan dish.
Sweet, smoky, and crisp-but-pliant.
If you didn't know better, you might think it was the real thing.
Mushrooms are the key to this vegan rendition of one of our favorite Sichuan noodle dishes.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
Smoky, meaty, and rich...with no animals involved.
A salad for your inner mycologist.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
A warming winter staple.
Fish sauce and lime give this crunchy snap pea stir-fry big flavor.
Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles.
Slow roasted until dense and meaty, these amazing mushrooms are then sliced thin for an elegant starter.
Crisp lettuce leaves filled with diverse flavors and textures, from crunchy jicama to toasty pine nuts.