Maitake Mushroom

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Chef Philip Krajeck serves a similar dish at Rolf and Daughters in Nashville; his hazelnut broth adds a clever layer of flavor.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

Swap in veggie stock and make all your vegetarian relations happy.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

Maitake mushrooms are a tasty addition to this meatless meal. Cooking them until they are crisp around the edges will give them a delicate crunch.