Pickled Oyster Mushrooms

These are best eaten when drizzled with a bit of good olive oil prior to serving....

Sautéed Mushrooms

For savory, meaty-textured, deeply browned sautéed mushrooms, start with steam.

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook.

Balsamic marinated mushrooms

Such a great, simple way to make mushrooms outrageously delicious - balsamic marinated mushrooms!

Roasted Mushrooms With Rosemary and Garlic

Meaty cremini mushrooms are tossed in a simple dressing of red wine vinegar, dijon mustard, olive oil, minced garlic, and chopped rosemary, then placed into a hot oven until tender. As they roast, the spongy mushrooms not only absorb the sharp and herbaceous flavors of the dressing, but their own meaty mushroom flavor intensifies as well.

Dried Mushrooms Recipe | Cook the Book

When I came upon this recipe for Dried Mushrooms in Put 'em Up! by Sherri Brooks Vinton I realized that making my own at home was easily doable. The recipe (more of a technique, really) allows you to make your own blend of dried mushrooms depending on which fungus is your favorite.

Easy Roasted Mushrooms

This recipe for mushrooms roasted in the oven results in a dish that's meaty, deeply flavored, and intensely savory.

Awesome Mushroom Pâté

The perfect ritzy New Year's nibble: roasted wild mushroom pâté with thyme, garlic, and truffle oil. Smeared onto waiting baguette rounds, it goes great with Champagne.

Sautéed Morel Mushrooms

Morel mushrooms don't need much to be at their best—just a simple sauté with minced shallot, garlic, butter, and a couple flavor-enhancing secret ingredients.

Crispy Fried Morel Mushrooms

We love spring morels all sorts of ways, whether sautéed or doused in cream. Here, we take another tack, coating them in a thin fritto misto–style batter, then frying them until it's sheer and crisp.