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magazine asparagus and mushroom tarts
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Recipes
(90)
Recipes
4.0
(3.85)
Quick
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You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.
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3.5
(3.53)
Quick
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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
5.0
(5)
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Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.
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(5)
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Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
4.7
(4.66)
Quick
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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.
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Easy
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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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The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.
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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
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Recipes
From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
Articles
(140)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
Cooking
From salads and pizza to Moroccan-style grilling, here's 9 delicious things to do with all that in-season asparagus
Scott DeSimon
Shopping
It’s made of mushrooms!
Ali Francis
techniques
Are you prepping them too far in advance? Storing them wrong? Overcooking them to baby food mush? Here's the cure.
Rochelle Bilow
Lifestyle
Yes, I finish an entire bag in one sitting.
Rachel Karten
Cooking
Add it to soups, beans, sauces, braises, and baked goods—or sprinkle it right onto your tongue.
Bettina Makalintal
Videos
(153)
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This creamy mushroom carbonara is a must try!
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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.
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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.
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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.
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Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.
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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.