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slideshows how to make wild mushroom risotto
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Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
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The path to perfect risotto is all about treating the rice right, but the added umami from torn mushrooms and thyme sure doesn’t hurt.
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From vegetarian pastas to beefy soups, here are our favorite ways to use fungus.
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Risotto has a reputation for being fussy and laborious, but a few tips will get you on your way to a pot of creamy perfection (no constant stirring required).
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Classic Italian risotto gets a fresh fall twist with the addition of naturally sweet butternut squash and earthy mushrooms.
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Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.
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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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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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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
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No broth? No problem. Miso creates a nearly-instant stock that brings richness and flavor to this creamy risotto.
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Any variety of mushroom will love this glossy, tangy sauce.
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Plus more bits and bobs from the week at Bon Appétit.
Alex Beggs
Cooking
It’s creamy and velvety, with none of the standing around.
Kendra Vaculin
Cooking
It just takes two to make it happen.
Adam Rapoport
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
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
techniques
Risotto should always be this luxurious.
Sarah Jampel
Videos
(239)
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This creamy mushroom carbonara is a must try!
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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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Ever wonder what it's like to work a shift behind the counter at a famous Chicago deep dish pizzeria? Join chef and comedian Cody Reiss as he gets a crash course on what it takes to keep the pies coming out of the oven piping hot and perfectly charred at Pequod's Pizza, courtesy of GM Sean Asbra.
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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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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Produced by Bon Appétit with Campbell's® | Bon Appétit executive chef Mary Nolan knows a creamy mushroom sauce is the perfect way to coat farfalle pasta, especially when paired with juicy, seared steak! This quick and easy meal is made with Campbell's® Cream of Mushroom Soup.