Portobello Mushroom
Sliced Herb and Garlic Tagliata over Shaved Portobello, Celery, and Parmigiano-Reggiano Salad
Tagliata refers to Italian-style steaks that are cut thin and quickly cooked—all appealing to a 30-minute girl.
Roasted Italian Vegetables
This makes an excellent side dish for pasta. See the menu accompanying Farfalle with Mushrooms (page 76).
Broiled Portabella Mushrooms
A wonderful accompaniment to the salad course of a special meal, served on a separate plate. These also make great “meaty” fillers for burger buns with lettuce, tomato, and your favorite condiments.
Roasted Vegetable Muffuletta with Black Olive Tapenade
This is a fat, stuffed vegetable sandwich that’s great for a picnic. The olive tapenade is also good spooned on bread toasts and served as an hors d’oeuvre.
Grilled Steak Sandwich with Portobellos, Grilled Onions, and Fontina
The key to success with this sandwich is knowing which way to slice the flank steak: against the grain of the muscle fibers. Hey, Philly never had it so good.
Risotto with Wild Mushrooms and Peas
This is a great dish to serve on Sunday night when The Sopranos come on. It’s classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.
Broiled Portobello Sushi with Soy Glaze
This is a mock broiled eel for that one vegetarian that always shows up. Close your eyes and you won’t know the difference.
Turkey Meat Loaf with Roasted Red Pepper and Tomato Sauce
Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.
Garlic-Roasted Beef Sirloin Steaks with Asparagus and Hot Tomato Salad
Here’s a quick hot-roasted meal that’s as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.
Roasted Vegetable Tart with Gorgonzola and Parmesan
Serve small wedges as an appetizer or large wedges for a vegetarian main dish.
Beef Stroganoff with Peppered Spaetzle
Chef Graham Elliot, of restaurants Graham Elliot and Grahamwich in Chicago, shared this recipe as part of a Tree-Trimming Party Menu he created exclusively for Epicurious. The hearty winter dish conjures memories of childhood, with a comforting mix of red meat, mushrooms, cream, and dumplings. If you need to save time, store-bought egg noodles can be used as a substitute for the spaetzle. Black trumpet mushrooms tend to be very dirty from the forest floor. They should be rinsed multiple times before being considered clean. Once rinsed and cleaned, let them rest and drain on a rack or dry towel.
By Graham Elliot
Cast-Iron Mushrooms
Editor's note: Use this recipe to make Alex Brown and Evan George's Savory Rolls .
The next best thing to foraging your own wild mushrooms and huffing their death-matter musk from a Hobbitshire-like hillside in NorCal while your guide trips on psilocybin shrooms is (obviously) slurping crispy hot shrooms right out of the cast-iron skillet they were cooked in. Admittedly, it's a distant second. But it still feels nasty. Thanks to the whole steak joint steeze revival, its now totally acceptable to eat out of cast-iron. Here we do a mushroom mélange of various shapes, sizes, textures, and prices. Omit and add as you like, especially if you actually get to forage for wild ones.
By Alex Brown and Evan George
Cheesy Stuffed Peppers
By Kelly Mickle
Stuffed Portobello Mushrooms
By Harley Pasternak, M.Sc. and Laura Moser