Creamy, flavor-packed mushroom risotto, without the constant stirring.
Featuring cabbage charred until sweet, along with meaty mushrooms and big stalks of chives.
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.
Eggs, meet mushrooms and melty Gruyère.
Get your veggies in the morning.
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.
A salad for your inner mycologist.
Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
A warming winter staple.
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.
Smoky, meaty, and rich...with no animals involved.
Meaty mushrooms belong between buns.
A restaurant-worthy pasta dish, perfect for weeknight meals.