Crimini Mushroom

Luscious and satisfying—a little goes a long way. Make the gratin up to one day ahead. Before serving, cut it into pieces and rewarm in the oven.

If you're hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie. Flaky pastry gives way to cremini mushrooms and chewy farro (an ancient Italian grain) bound together by ricotta..

Cremini mushrooms give added meaty depth to flavorful (yet inexpensive) chicken thighs in a rustic but light ragù.

Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates chopped hazelnuts and uses orange peel instead of lemon.

Chicken's dark meat is great for grilling because it stays very moist and really soaks up the flavors of a marinade—in this case, an Asian-inspired blend that balances sweet and savory. The addition of meaty mushrooms and bright green baby bok choy makes this a one-dish dinner you can take straight from grill to picnic table.

This lovely frittata can be served warm or at room temperature.

This is a clever combination of steak au poivre and Stroganoff.

In the world of stuffing, this one is relatively light, though no less satisfying than a more traditional mix. And it tastes like a gift from the forest, with hearty cremini mushrooms, fresh sage, and the crunch of toasted hazelnuts.

Although this soup is full of earthy flavor, it's also relatively light, which makes it a perfect first course for the big holiday meal. As a bonus, it can be prepared several days ahead and quickly reheated at the last minute.

The secret ingredient in Kristen's version of this southern classic? Evaporated milk.

Roasted carrots, parsnips, and rutabagas add great depth of flavor.

Both the turkey and the gravy get big-time flavor from earthy dried porcini mushrooms.

For extra flavor, add leftover (plain) gravy or stuffing to the soup. If using stuffing, stir in one to two cups half an hour before the end of the cooking time. If using gravy, add it just before the soup's done.

To preserve and enhance the fettuccine's subtle flavor, toss it with a light sauce like this one.

Pasta with butter and mushrooms is appealing all by itself, but the cheesy, garlicky bread crumbs make this dish a showstopper.

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.