Love mushrooms? With recipes like stuffed mushrooms with cheese and onions, sauteed with garlic and fresh herbs, or cooked in a rich and velvety ragout, even non-lovers are bound to turn into mushroom ...

Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

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Just four words, and already a spell is being woven. There is arguably no better way to cook mushrooms than to toss them into a hot pan with enough butter to lubricate them. Just as they are, they're ...

When it comes to mushroom recipes, it doesn’t get much easier than this: a blend of mushrooms — crimini, shiitake, oyster, trumpet royale and maitake — sautéed in a garlic-shallot butter and tossed ...

2 cups sliced brown cremini mushrooms (5 to 6 ounces); see note Instructions: Put the butter and the garlic in a cold sauté pan and turn on the heat to medium. Starting off this way allows the garlic ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. One of the food waste issues I regularly face is bags of mushrooms forgotten ...

Need a quick, tasty and always effective side dish? Mushroom poêlée ticks all the boxes! Whether on its own, with eggs, rice, ...

This simple recipe is a marriage of two even simpler foods, that add up to one flavorful appetizer, main dish or side. This ...

If you attended the Eagle Mushroom & Wild Food Festival in early August hopefully you are using the knowledge gained from the festival to forage for mushrooms. But once you’ve found them, what do you ...

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove ...