Mushroom

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

For crispy mushrooms, skip the sink and do a "dry-clean" instead.

There's a fungus for that.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

A salad where one of the main ingredients is cheese? Okay yes.

We'd want these lamps even if they weren't made of 100% plants.

Put down that bowl of hot water.

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

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.

They're smoky, salty, and ready to be sprinkled on everything.

King’s Highway diner in Palm Springs, CA, gave us the recipe for their mushroom chorizo and creamy sauce, and our tacos will never be the same.

This one’s a taco unicorn.

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

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

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

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

By using a rich, mushroom-based broth, we simplified Atoboy chef Junghyun Park’s approach to creating huge flavor for steamed and poached fish.

You've seen those fancy dried morels at the market. Here's what to do with them.

Say good-bye to the canned stuff forever.

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