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tipstools tips 2008 10 how to stem shiitake mushrooms
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(176)
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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(5)
Quick
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The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
4.0
(4.24)
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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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Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.
4.4
(4.38)
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We'll always make room for mushrooms.
Quick
Recipes
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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Quick
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Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.
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Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
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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.
Recipes
Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.
4.7
(4.7)
Articles
(88)
Cooking
Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
Cooking
There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?
Alex Delany
techniques
Shopping
Plus, it saves me time in the kitchen later.
Callie Sumlin
techniques
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Cooking
If you love something, let it be.
Jesse Sparks
Videos
(225)
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This creamy mushroom carbonara is a must try!
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Tristan Kwong's expertise has earned him the title of Fruit Sommelier—and he’s visiting the Bon Appétit Test Kitchen to share some of his rare fruit wisdom. From sweetsops and rambutans to mangosteens, sprouted coconuts and many more, learn how to pick and eat some of the less traditional fruits of the world.
Read more: What Are Finger Limes, Anyway?
Read more: What Are Finger Limes, Anyway?
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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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Try this meat-less stir fry recipe next time you want to cook something easy and delicious!
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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.