Mushroom recipe collection

Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Impossible turkey pie with Bisquick that forms its own crust as it bakes. Leftover turkey, Swiss cheese, and mushrooms in a savory egg custard. Great for using up holiday turkey.

Homemade inari sushi with seasoned fried tofu pouches stuffed with vegetable sushi rice, mushrooms, carrots, and green beans. A sweet-savory Japanese classic.

Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.

Italian sausage pizza on a hot roll mix crust with browned sausage, peppers, onions, mushrooms, and Monterey Jack cheese. Homemade sheet pan pizza in an hour.

Japanese sushi is one of the healthiest food, in Japan it is very popular and welcomed!

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Kangaroo Rump marinated in Aniseed Myrtle and Alpine Pepper served with mushrooms filled with ricotta and spinach.

Kasha varnishkes is the classic Jewish comfort dish: toasted buckwheat groats coated with egg, simmered with caramelized onions and porcini mushrooms, then tossed with bowtie pasta.

Kasha burgers bind toasted buckwheat groats with sauteed mushrooms, onions, and egg whites for a hearty vegetarian patty. A nutty, gluten-free meatless burger with deep earthy flavor.

Kasha salad with buckwheat groats, green peas, mushrooms, tomatoes, and cucumber tossed in a garlic vinaigrette and served chilled over lettuce.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.