Button Mushroom

This dish is wonderful served with mashed potatoes.

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

Croûte Forestière This is based on a croûte forestière I tasted at the Bois Gourmand restaurant outside Champagnole, in the heart of the mountainous Jura region in France. The restaurant is known in the area for its regional specialties, and this was an intriguing interpretation of the typical croûte forestière which is made entirely with morels.

Any variety or combination of mushrooms can be used for this dish.

"While visiting Long Beach, California, we dined at a bit of elegant, imported Italy called L'Opera," writes Shirley Harris of Sun Lakes, Arizona. "The service was excellent, each dish divine, but the veal scaloppine was what my husband begged me to try to re-create. It would be great to surprise him with this dish at home." If you can't find porcini powder in the spice aisle of your supermarket, grind 1/4 cup dried porcini mushrooms in a spice mill; that will be enough for one tablespoon.

Can be prepared in 45 minutes or less.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

Cozy, rich but not heavy, and it doesn’t require a box of broth. Is this your dream soup?

Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

Smothered in a red curry and coconut milk sauce, these noodles are crispy-meets-soggy at its best.

Transform two favorite store-bought ingredients—cheese ravioli and crispy fried onions—into a rich and luscious skillet dinner with a crispy, savory top.

The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms. 

This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Cashew cream works even better than its dairy alternative in this ultra-rich and umami-packed udon noodle dish.

Cooking the noodles in mushroom broth brings umami and oomph that other vegetable broth can’t compete with.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.