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magazine spinach and mushrooms with truffle oil
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Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
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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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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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In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.
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To clean mushrooms, use a slightly damp paper towel or soft brush to remove any dirt or grit, then trim the stem end.
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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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Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
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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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Articles
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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
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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
Videos
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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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This creamy mushroom carbonara is a must try!
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Try our spinach lasagna recipe! It's easy to make and super healthy!
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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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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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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