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recipes 2006 01 tagliatelle with mushrooms peas and truffle oil
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(110)
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
4.7
(4.67)
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From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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(4.17)
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Simple to make, packed with flavor, and adaptable to whatever vegetables you have on hand, ratatouille belongs in your summer cooking rotation.
3.3
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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
4.3
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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
4.6
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This loaded ricotta and mushroom toast becomes full-blown comfort food thanks to a ladle-full of umami-forward broth on the bottom of the bowl.
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(5)
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Use this hands-off mushroom congee as a completely customizable canvas for all your cozy winter dreams.
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Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
5.0
(4.91)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
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This bright and creamy dip is RSVP’ing yes to your next cookout.
4.0
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Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.
5.0
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A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.
4.7
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This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.
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Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.
4.6
(4.62)
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This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.
4.7
(4.71)
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
4.7
(4.71)
Vegan
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Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.
3.7
(3.67)
Vegan
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Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp.
4.5
(4.49)