Mushroom

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Might you mistake this vegan cream for actual alfredo sauce? Maybe. Maybe not. It’s delicious either way.

Make this on a Monday and show Garfield what’s up.

This vegetarian Thai curry comes together in about 30 minutes—and you don't need store-bought curry paste to make it. Our streamlined version is fresh-tasting and easy to throw together—just blitz cilantro stems (the most flavorful part of the herb!), ginger, garlic, shallots, and green chiles in a food processor or blender.

Hot-and-sour soup inspired this highly nontraditional springtime version. Miso gives just enough body so that you won't need cornstarch to thicken it, and you can use silken tofu or thinly sliced yuba instead of egg for that same silky effect.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

The goal here was to achieve a tonkotsu-like broth without using any meat. Tomato paste, dried shiitake mushrooms, kombu, and a little bit of butter help to get you that rich umami-like effect.

Choose your mushrooms carefully: Crimini and white button will never get as crispy as oyster or maitakes.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

A riot of textures and sweet-and-savory flavors, this dish is anything but your typical Thanksgiving wild rice salad. 

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

No, this isn’t some kind of joke, and you don’t have to be a vegetarian to love what’s going on here.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

This vegetarian dinner features a spicy soy-honey glaze that caramelizes on the chickpea-mushroom balls as they cook.

Faster than delivery, and about 10x more delicious.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

A salad where one of the main ingredients is cheese? Okay yes.