Mushroom

This larb was love at first sight.

Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.

This savory galette is everything you need leading up to the holidays.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

The lightning-fast weeknight dinner that doubles as meal prep—and is an excuse to stuff things into tortillas.

Here's how to convince kids to eat mushrooms and kale for dinner.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

Simmering a rotisserie bird with a handful of aromatics and ‘shroom stems beats boxed chicken stock any day.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

With this new technique, you can have creamy, perfectly cooked polenta without ruining your cooking arm.

Call it cheating—we call it 30 minutes you don’t need to spend standing at the stove.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Alison Carroll, who developed this recipe, relies almost entirely on dry pantry staples to build depth of flavor in this superfood broth. Feel free to swap out the vermicelli for your favorite cooked grain or a different noodle—the recipe is designed to be customizable.

We can't get enough of these long-stemmed, delicate 'shrooms.

Kale, mushrooms, onions, and a beautifully bold sauce make instant ramen noodles something to be excited about.

These sweet potato bowls are an easy go-to weeknight dinner: Steam the sweet potatoes while you sauté the mushrooms with spiced ground lamb, quick-pickle fennel and onions, make a simple yogurt sauce, and dinner is ready in about half an hour.

These soups are bright, bold, and never heavy.

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

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.

There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?