Mushroom

Mushrooms and swiss chard are just the thing for a healthy meatless dinner.

Tackle a paella recipe tonight with this mushroom, kale, and mushroom version.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

You requested a mushroom main dish: We delivered.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

If you’ve made risotto, this recipe will feel intuitive, but the combination of earthy rye berries and mushrooms will taste completely new.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

When you spend a buck or two on a white truffle, it's best to come prepared with how to take care of it.

Letting the mushrooms cook undisturbed is the best way to get a good sear. Resist the urge to stir until they’re browned.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.

Dipping the oysters in egg whites makes the fried coating especially light and crisp.

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

This silky, aromatic soup is a complete meal in a bowl.

Risotto only sounds intimidating—if you can stir, you can make it. Poaching the eggs ahead of time should quell any lingering performance anxiety.