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Pickled Mushrooms From 'Bar Tartine'
Co-chefs Nicolaus Balla and Cortney Burns have made fermented and pickled foods a defining part of their menu at Bar Tartine, and these Pickled Mushrooms from their newly released cookbook, Bar Tartine: Techniques and Recipes, deliver on their promise of addictiveness.
Miso-Marinated Portobello Carpaccio (Vegan)
Miso-marinated mushrooms slow-roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
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.
Balsamic Marinated Portobello Burgers
Finally getting a sense why some people claim portobellos to be "meaty," these juicy, salty, and tangy mushrooms had a heft that was undoubtedly filling like a beef burger.
Balsamic marinated mushrooms
Such a great, simple way to make mushrooms outrageously delicious - balsamic marinated mushrooms!
Pasta With Mushrooms, Brussels Sprouts, and Parmesan
Orecchiete, Brussels sprouts, and mushrooms come together to form the perfect plate of pasta.
Roasted Flat Mushrooms with Green Onion, Thyme & Butter
Here's a simple but exceptionally tasty way to cook portobello aka flat mushrooms (also called field mushrooms or "BBQ mushrooms"). The appeal lies in how the herb butter soaks deeply into the mushrooms, and in
Roasted Potato and Shallot Salad With Marinated Mushrooms and Kale
This robust salad pulls together a handful of hearty, delicious ingredients: tender roasted potatoes, sweet caramelized shallots, tart marinated shiitake mushrooms, and hefty kale leaves.
Easy Roasted Mushrooms
This recipe for mushrooms roasted in the oven results in a dish that's meaty, deeply flavored, and intensely savory.
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.

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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.

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