Shiitake Mushroom

A cozy, stick-to-your-ribs porridge that soothes as it nourishes.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

Babylonstoren’s chef Maranda Engelbrecht uses exotic tamarillos. If you can get them, great. If not, tomatoes are your best swap.

Rainbow chard stems are among the tastiest in the greens department. They do take a bit longer to cook, so get them into the pan a bit before you add the green leaves.

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

The intensely flavored soffritto is the foundation of this rich pasta; double the ingredients and freeze half for next time.

The nutty, woodsy mushrooms play up the sweetness of the carrots. Memorize the dressing—it’s great on pretty much everything.

For this seasonal (and vegetarian) twist on carbonara, stir the yolk into your portion while the pasta is still steaming hot.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Served with rice, this asparagus and Shiitake mushroom sauté is a 10-minute vegetarian dinner

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed or vegetable oil.

A hearty, satisfying vegetarian take.

Flanked-Style short ribs, used for Korean barbecue, are cut across the bones instead of between the bones. Start this recipe ahead of time; chilling the ribs after braising keeps them from falling falling apart when they served (and all braised meats taste better the next day).

These glazed dried shiitake mushrooms are addicting. You've been forewarned.

This Asian-inspired broccoli beef recipe will make you forget all about that takeout menu.