1,342 mushroom recipes

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Quick and easy to make, light, tasty and crispy. Serve with sour cream, salsa or guacamole.

Potstickers are basically Chinese dumplings, just cooked differently. Instead of boiling in the water, you cook them in a hot pan with a bit oil and a bit water to develop a nicely browned and crispy crust. The fillings can be made in advance; the leftover dumplings, just freeze them raw. Whenever you feel like eating a few, cook the frozen ones directly in hot pan.

A quick, easy and tasty vegetable stir-fry, serve it with rice or noodles as a delicious and wholesome week-night meal.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Grilled baby artichokes piled onto meaty sauteed portobello caps and finished with a drizzle of vinaigrette. A simple, smoky, vegetarian starter that lets a few good ingredients shine.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Meatballs Kirkland with frozen Italian meatballs in a creamy mushroom and asparagus soup sauce with mushrooms, served over buttered egg noodles.

Yam Wun Sen: Thai hot and sour glass noodle salad with button mushrooms, black fungus, carrot, and a bright lemon-soy-chili dressing. A vegetarian take on a Bangkok street classic.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

A hearty belly-warming satisfying vegetable stew that's lovely and thick suitable for a savory vegetable pie filling.

For those who don't like the taste of meat, then try these scrumptious burgers made with rolled oats, mushrooms and soy sauce.

Broiled polenta crostini topped with a woodsy porcini and fresh mushroom ragout with tomatoes and parsley. Vegetarian Italian comfort food with deep, earthy flavor.