Search results for
magazine asparagus and mushroom tarts
Filter Results
Sort By:
Recipes
(90)
Quick
Recipes
Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
5.0
(5)
Quick
Recipes
You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
5.0
(5)
Recipes
4.0
(3.85)
Recipes
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Recipes
Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
5.0
(5)
icon
Recipes
From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
Easy
Recipes
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.
5.0
(5)
Quick
Recipes
This just-charred-enough asparagus begs to be dragged through a swoosh of cool, creamy labneh mixed with bright, fiery harissa.
5.0
(5)
Quick
Recipes
Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
Recipes
If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.
4.6
(4.63)
3.5
(3.53)
Recipes
Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.
5.0
(4.91)
Articles
(142)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
Shopping
It’s made of mushrooms!
Ali Francis
Lifestyle
Yes, I finish an entire bag in one sitting.
Rachel Karten
Culture
In the kitchen and beyond, we’re fixated on fungi.
Ali Francis
Culture
On the heels of legal weed and the growing fervor around microdosing, magic mushroom chocolates have made the leap from dry caps and dank truffles to luxe candy bars and bon bons.
Meghan McCarron
Videos
(153)
icon
Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
icon
This creamy mushroom carbonara is a must try!
icon
Produced by Bon Appétit with Campbell's® | Join Christina Chaey as she makes creamy lasagna. Layers of lush goodness mixed with your favorite all-star roster of butter-sauteed crimini, miatake, chantrelle and king trumpet mushrooms to warm your heart and soul.
icon
Senior Food Editor Andy Baraghani teaches us how to make these perfect, handmade ricotta dumplings paired with asparagus and green garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.
icon
Jon Chris Morocco in the Bon Appétit Test Kitchen as he prepares a rich mushroom ragù. Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, Chris's mushroom ragù recipe can accommodate a tight weeknight schedule.
See the full recipe here: Mushroom Ragù
See the full recipe here: Mushroom Ragù
icon
Bon Appétit’s Brad Leone is back for episode 71 of It’s Alive and this time he’s making fermented mushrooms! Join Brad as he shows you how to…oh dear, he broke the jar. Ok, well I think we can all agree you shouldn’t eat mushrooms filled with glass. You don’t have to fact check that one.