Mushroom

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Since congee can take hours to make on the stovetop, we came up with a clever trick: Rinse the rice and freeze it overnight. 

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Use whatever produce you want in this recipe for curry vegetables from chef Rawlston Williams. The combination of intense curry powder, turmeric, and rich coconut milk will make any mix of vegetables taste delicious.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Steamed bok choy is taken to another level with this veganized take on oyster sauce that packs a big umami punch.

This mouthwatering vegan mushroom sloppy is so good you’ll think twice before ever picking up a pack of ground beef again.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

For a creamy, comforting, and super-savory kugel, chef Bonnie Morales soaks matzo in a homemade mushroom stock, then mixes it with Swiss chard and crème fraîche.

This Hong Kong staple is the ultimate one-pot comfort food.

Spiced with Hungarian paprika, dill, and thyme, this comforting soup is just what you need when winter seems to go on forever, and ever, and ever…

When we crave beef but don’t want a capital-S steak, we opt for a smaller cut (hello, short ribs!), then pile on lots of meaty mushrooms.

Pasta cooks directly in its sauce in this genius vegetarian dish that stars lentils and deeply browned mushrooms.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Chewy noodles, umami-packed mushrooms, and garlicky chicken, all coated in a spicy, sweet, and savory sauce.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

The high notes of these umami-laden noodles from Lara Lee, the author of Coconut and Sambal, are caramelized shiitake mushrooms.

We'll always make room for mushrooms.

Make this on a Monday and show Garfield what’s up.

A crispy-crusted pork shoulder glazed with a tangy vinegar and butter sauce.

Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.