The most common cultivated fungus, the humble button mushroom is an underrated source of healthy vitamins, minerals, and enzymes.
This versatile confit is an excellent means of preserving mushrooms — whether foraged wild or plucked from the supermarket shelves.
A writer who spent the better part of a decade obsessed with mushrooms reflects on his "mycomania."
A spoonful of miso adds richness to this vegetarian take on an American classic, perfect for chilly nights.
Mushrooms, tomatoes, and spices add up to a nutrient-dense dish.
These oyster mushrooms are a showstopper for a vegan dinner party — a plant-based option instead of chicken or ribs.
Use this seaweed and shiitake mushroom dashi in soups, stews, and hot pots — and for cooking rice, too.
A standout component of this wedge salad? The vegan shiitake “bacon." Yes, mushroom bacon.
The umami in miso and mushrooms is the secret to making a vegan stew that's full of flavor.
The nutty flavor and bouncy texture of whole-grain pasta are a perfect match for the earthiness of wild mushrooms.
Treasured for their taste, aroma, and texture, chanterelle mushrooms also happen to be extremely healthy.
Maria Pinto explains the benefits of moving and thinking beyond the boundary of human speed.
In this cookbook, all-around shroom lover Becky Selengut writes about her favorite fungi with humor and candor.
This East Indian recipe of mushrooms in a mustard gravy is a festival of vitamins.
The earthy sweetness of candy cap mushrooms combined with with the spices and aromatics of chai make an unforgettable infusion.
This comforting, easy-to-make dish of noodles in a dashi broth also features shiitake mushrooms and wakame, a type of kelp.
The herbalist Dina Falconi has a background in dance, and some of that kinetic grace comes through in this essential compendium.
Classic XO sauce is usually made with dried scallops and shrimp, but this recipe uses hijiki and dried shiitake mushrooms.
Not sure how to tell the difference between chaga and cordyceps? Start here.
This vegetable miso soup, with rehydrated dried shiitake mushrooms, has its origins in Buddhist temple cuisine.