Mushrooms

Tangy Roasted Mushrooms

These mushrooms get roasted so their mushroomy flavor concentrates and the texture changes from soft and slimy to firm and meaty.

Whole-Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat, and Egg Yolk

Do you know how many mushroom varieties there are? About four million. Even if that’s not true (it’s not), I feel like I’m always discovering a new type that makes me glad it’s socially acceptable to eat fungus.

Golden Mushroom Soup with Buttered Orzo

I really enjoy the monk-like austerity of the mushroom/garlic/water magic that occurs (with a fish sauce assist, of course) to create a broth that is delicate and earthy, like a very good, robust mushroom tea almost.

Green Bean Casserole

Green bean casserole is inherently good, and it can be whatever you want it to be. This is what I want it to be: a skillet of sauteed green beans, caramelized onions and beautifully browned mushrooms barely coated in a creamy gravy topped with French’s Onions from the container.

Mushroom Soup with Tofu and Toasted Garlic

Whether you have a cold, your apartment heat isn’t working, or you just need something light and brothy between holiday meals, this soup has you covered. It’s warming, nourishing, and exactly what the doctor ordered.

Frizzled Green Beans, Mushrooms and Onions

This is a perfect side dish, IMO. It’s savory, deeply flavorful, and really lets the vegetables shine.

Pork Chops with Tangy Mushrooms

I find one thick pork chop to satisfy two people, so for three people, I will cook two chops. Depending on the size of the chops, you still may have leftovers, but I can say with 100% confidence that sliced, cold pork eaten out of a storage container makes for an excellent mid-day snack.

Spicy Noodle Soup With Mushrooms and Herbs

Sautéed mushrooms lend extreme and surprising depth of flavor to this clean, spicy noodle soup, which also happens to be vegan.

Creamy Farro With Crispy Mushrooms and Sour Cream

Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridge like texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here.

Spring Tofu Soup

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you have access to.