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magazine lima beans with wild mushrooms and chard
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
Easy
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This lima bean soup recipe calls for soaking the beans overnight, but the resulting creamy texture is well worth the time.
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.
5.0
(5)
Easy
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These impossibly creamy and saucy one-pot lima beans are richly flavored from smoked turkey tail.
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(5)
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Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
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A party-friendly spread that comes together in no time with marinated cuts of steak and meaty mushrooms.
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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
(4.63)
Easy
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The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
5.0
(4.88)
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From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
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)
Vegan
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Double, triple, or quadruple the recipe and freeze for later.
4.7
(4.73)
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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
(4.57)
Articles
(131)
Shopping
Fungi Perfecti’s annual magazine is packed with nerdy deep dives and, of course, mushrooms.
Emily Wilson
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.
Cooking
Give these underrated beans some love.
Alex Delany
Cooking
Like beans on toast, hefty salads, and weeknight quesadillas.
Nina Moskowitz
Cooking
On this episode of Dinner SOS, Chris and Justine Doiron (aka Justine Snacks) help caller Teddy successfully cook beans from scratch.
Bon Appétit Staff & Contributors
Culture
In the kitchen and beyond, we’re fixated on fungi.
Ali Francis
Videos
(228)
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Welcome back to It's Alive with Brad Leone for episode 86 and the penultimate installment of Brad’s backyard grilling miniseries. This week is all about the ‘shrooms as Brad takes a trip to Seacoast Mushrooms for a look at their cultivation process with owner Chris Pacheco. Afterwards, Brad heads home to the backyard to prepare one of his favorite smoked mushroom dishes, featuring five varieties of his fungal friends. Far out, man.
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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.
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This creamy mushroom carbonara is a must try!
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Join Carla Lalli Music in the Bon Appétit Test Kitchen as she makes the perfect pot of beans. After enjoying some of the best ones she'd ever had at Marlow & Sons in Williamsburg, Brooklyn, Carla reached out to chef Patch Troffer to learn just what kind of magic he was conjuring. Armed with her new legume knowledge, Carla is eager to share.
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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
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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.