Mushroom

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Ordering an organic mushroom kit was the best decision I've made since I started self-quarantining.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of cooking.

The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

We love the chewy, bouncy texture of wood ear mushrooms.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

Not, like, a person who is part-mushroom—but a person who cooks, eats, and enjoys mushrooms. 

If you love something, let it be.

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

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.

Yes, I finish an entire bag in one sitting.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

For when you and hot dogs are on a break. You didn't break up, you're just seeing other people.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

The secret is plenty of nutty, deeply-caramelized mushrooms. And the secret to those is patience.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

If chicken noodle soup is a winter blanket, then this brodo is a light spring sweater.

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

The latest trend in burgers doesn’t require devotees to choose between meat and mushrooms.

This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi.