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magazine spinach and mushrooms with truffle oil
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Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
Culture
In the kitchen and beyond, we’re fixated on fungi.
Ali Francis
Cooking
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
Cooking
Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Susan Kim
sponsored
Sponsored: In the city of old-school haute cuisine, the 11th arrondissement's La Cave de l'Insolites uses organic ingredients in its array of delicious and visually stunning dishes.
Edward Jones
Cooking
Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
Kendra Vaculin gives this old-school steakhouse side a much-needed makeover.
Kendra Vaculin
Cooking
Say good-bye to the canned stuff forever.
Alyse Whitney
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
Cooking
Brad Leone, the BA test kitchen manager, spills the details on his trip to Italy and the truffles he met along the way.
Rochelle Bilow
techniques
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
Cooking
You've seen those fancy dried morels at the market. Here's what to do with them.
Elyssa Goldberg
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Mushrooms."
Julia Bainbridge
Culture
Oprah has truffle zest in her purse at all times, and asks hotels to stock it in her room. When did this obsession begin?
Anna Hezel
Cooking
On this episode of Dinner SOS, Chris and caller Leah take a trip to Mushroom Queens to help her feel less intimidated about cooking with mushrooms.
techniques
It's okay: Basic cooking mistakes happen. Even with mushrooms.
Christina Chaey
Cooking
They're smoky, salty, and ready to be sprinkled on everything.
Alyse Whitney
sponsored
What if one ingredient added texture, nutrition, and an umami depth of flavor to nearly every dish you can think of? What if that food was meat-, gluten-, and dairy-free? This fairy dust magic is not hypothetical: Indeed, it’s none other than the humble mushroom.
Mushroom Council
Cooking
If you love something, let it be.
Jesse Sparks
Cooking
For crispy mushrooms, skip the sink and do a "dry-clean" instead.
Chris Morocco
Cooking
techniques
No seriously, you should not forage unless you are an expert or have an expert guide. Now onto the recipe.
Ian Knauer