Shiitake Mushroom

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

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 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.

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.

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.

Faster than delivery, and about 10x more delicious.

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

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.

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

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.

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

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

How to prevent tofu from being bland? Toss it in a robust, spicy, salty, and deeply seasoned marinade.

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.