23 recipes
Mushroom barley bake with pearl barley simmered in chicken broth, tossed with sauteed mushrooms, onion, and thyme, bound with eggs, and baked until golden. A hearty, savory side dish.
Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.
Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.
Vegan mushroom gravy thickened with toasted dry flour instead of a fat roux. Soy sauce and molasses build deep, savory umami without butter or stock. Oil-free.
Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.