Ruth's Marinated Mushrooms

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Any variety of mushroom will love this glossy, tangy sauce.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.