Mushroom

In this dish, you’ll sauté mushrooms and bacon until they become crispy. You’ll use bacon fat to sear the cabbage before tossing in an egg, Parmesan, and pasta.

These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!

Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

Thanksgiving stuffing in less than an hour? Believe it. Cooking and baking the stuffing in the same skillet not only saves time, it cuts down on dishes.

This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.

Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically anything.

Flavored with store-bought sambal oelek, a spicy Indonesian condiment made with fresh chiles, this spicy stir-fry is fantastic served over a bowl of steamed white rice.

Set aside store-bought faux turkey roasts and place this stunner on your holiday table instead. The vegan loaf is packed with tons of flavor, thanks to miso-infused tofu, a pecan-mushroom stuffing, and a soy-maple glaze.

These are earthy, hearty, and an elegant medley of flavors that please not just vegetarians who want something more “meaty” for their meal, but meat-lovers as well.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables.

A tangy cilantro-lime yogurt dipping sauce and a pretty carrot- and mango-ribbon slaw add a refreshing twist to this crowd-pleasing dinner.

Embrace the start of autumn with cozy, Indian-inspired sweet potatoes loaded with curry-spiced chickpeas, mushrooms, and spinach.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you’d like.

This saffron-infused, vegetarian version of the traditional savory Iranian rice cake is made with earthy portobello mushrooms and meaty eggplants.

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!