Portobello Mushroom

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

These mushrooms go well with the creamy Parmesan polenta , making a fine vegetarian meal.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.

"Mi Piaci, a local restaurant, serves a pasta entrée with wild mushrooms called Fusilli alla Boscaiola," says Karen Mungioli, of Dallas, Texas. "Its flavors reminded me of a dish I had in Italy recently. I’d love to try my hand at preparing this authentic-tasting recipe in my home kitchen."

Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

Serve a nice bottle of Merlot alongside.

The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay with it

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.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Meatballs filled with gooey cheese and bathed in creamy pecan romesco sauce—what more do you need?