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recipes 2006 01 tagliatelle with mushrooms peas and truffle oil
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It’s okay to use frozen peas! We’ll never tell. We love ‘em.
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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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Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.
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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.
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Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
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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.
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What if one ingredient added texture, nutrition, and an umami depth of flavor to nearly every dish you can think of? What if that food was meat-, gluten-, and dairy-free? This fairy dust magic is not hypothetical: Indeed, it’s none other than the humble mushroom.
Mushroom Council
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Food director Carla Lalli Music shares tips and tricks for her favorite mushroom and prosciutto pasta in her weekly newsletter.
Carla Lalli Music
Cooking
Simple and streamlined, fast and flavorful, good hot or cold or frozen, and best enjoyed…pantsless?
Susan Kim
Culture
You requested a mushroom main dish: We delivered.
Rochelle Bilow
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On this episode of Dinner SOS, Chris, Leetal, and Ron guide Kaylee in how to cook with a tagine.
Bon Appétit Staff & Contributors
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Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
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Produced by Bon Appétit with Thrive®️ Algae Oil | We all need that go-to autumn dish that packs fall flavors without leaving you overly-stuffed. Made with Thrive Algae Oil, your new favorite oil for taste, good-for-you fats, and a high smoke point.
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Make this recipe from Caesarstone and Bon Appétit
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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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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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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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Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes this variation on a classic Thai recipe: mushroom larb with peanuts! Don’t even think about tossing, stirring, or shaking that pan until the mushrooms are golden brown and crisp. You want to achieve that flavorful texture before incorporating the additional aromatics.
Follow the Healthyish Feel Good Plan: https://weightloss-tricks.today/collection/feel-good-food-plan-2019%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">