Recipe Sifter

Beef Wellington, a true centerpiece roast: a beef tenderloin wrapped in a mushroom, pate, and Cognac duxelles and flaky puff pastry, then baked golden. An elegant special-occasion main that carves into pink slices.

Dairy-free pureed spinach soup thickened naturally with potatoes and zucchini. Vegan, low-calorie, and vibrant green with no cream needed. Topped with delicate enoki mushrooms.

Mediterranean-style casserole layering brown rice, seasoned beef, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce, topped with Parmesan and baked until bubbling.

Elegant French appetizer with crab and mushrooms in a creamy wine sauce, nestled in an artichoke bottom and topped with silky hollandaise.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.

Grilled seafood kabobs with shrimp, sea scallops, and mushrooms marinated overnight in honey barbecue-Dijon sauce. Smoky, sweet, and done on the grill in under 10 minutes.

Braised chicken quarters with cooked cucumber chunks, mushrooms, and sherry in a creamy sour cream sauce. An unusual European-style chicken dish with a surprising star ingredient.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

A deconstructed enchilada with black beans, corn, mushrooms, and stewed tomatoes in a cumin-chili broth spooned over warm flour tortillas. Naturally vegan and ready in 30 minutes.

Veal cutlets pan-fried until golden, then simmered in a tangy apple-lemon pan sauce with mushrooms and a velvety apple puree. A French-Norman style weeknight veal dinner.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Harvest-time meatballs simmered with zucchini, mushrooms, and tomato wedges under a blanket of Parmesan. A one-skillet take on end-of-summer garden produce and pantry meatballs.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Vegetarian lasagna with broccoli soup sauce, carrots, mushrooms, three cheeses, and eggs. A creamy white-sauce lasagna without traditional tomato sauce or meat.