Mushroom

A creative way to take all the goodness of a fondue and wrap it up in a neat little package. 

Instant polenta, mushrooms, spinach and an egg get you a plate of comfort food for one in only 15 minutes.

Mushrooms just need a quick sear in a hot pan before being tossed with pasta and cream in this easy weeknight dinner.

A healthy take on a classic diner burger

These kebabs are threaded with cubes of marinated chicken breast, red onion, mushrooms, pineapple, and zucchini.

This spring brodo is fully equipped with a lemony broth, bright green asparagus, and fresh pea shoots. The slice of olive oil–fried bread on top stays crunchy on the edges and gets custardy in the center.

Feel free to swap out the vermicelli for a different noodle—this recipe is designed to be customizable.

Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you need.

No tandoor oven? No problem. This recipe for chicken and vegetables marinated in yogurt and spices is cooked on a single sheet pan in a regular home oven.

Steam halved sweet potatoes in the time it takes to sauté mushrooms and ground lamb with a heap of fragrant spices for this satisfying weeknight dinner.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

It may seem excessive to have bacon, sausages, and blood pudding on one breakfast plate—but when it comes to St. Patrick’s Day in America, isn’t excess kind of the point?

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

Popovers are an appealing alternative to Yorkshire pudding (the same batter is used for both), and embellishing with dried porcini mushrooms imparts an unexpected woodsy dimension. You’ll want to make these all winter long.

How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.