Mushroom

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.

Keep the mushrooms whole or in large pieces (so they don’t fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.

Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.

We skipped the milk, butter, and cheese in this polenta; a spoonful of savory miso adds tons of depth while still keeping the texture light

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

All of the satisfaction of a hearty, rich, bean-based cassoulet without the painstaking hours of prepping and cooking.

You need a bigger bowl and more water than you might think to rehydrate wood ear mushrooms—they nearly triple in size.

A vegetarian version of khoresh, this braise inspired by the popular Persian dish is made with cremini mushrooms, which keep their shape and offer earthy flavor. Enjoy it over rice.

The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.

No, you don’t have to be a vegetarian to love what’s going on here. Cauliflower and mushrooms provide richness and toothiness that do justice to the meaty original.

In this salad, the color palette—pale whites and browns—may leave something to be desired, but the gorgeous medley of textures and very complementary flavors makes up for it. This is an attractive one to serve for a dinner party.

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect.

We’ve never met a riff on larb that we didn’t like, including this version, which forgoes the typical meat or fish for crispy shiitake mushrooms.