Mushroom

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

Mashing peas with the back of a spoon just won’t cut it. Think potato masher + elbow grease if you want to bring out their natural creaminess.

We love homemade vinegar, but, yes, you can use supermarket stuff for this, and it will still be awesome.

Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

You don’t have to peel asparagus (unless you really want to!); just leave any thicker spears in the pan for an extra minute.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

The almond oil in this recipe is so easy to make and also perfect for salad dressings.

Don’t sweat rolling this into a perfect omelet; just top the cooked eggs with mushrooms and ricotta, and fold like a taco.

For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating.

Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. 

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

The key to browning chicken skin in butter is to crowd the pieces so the butter doesn’t burn in the skillet—then it makes the most beautifully browned skin!

Hearty, satisfying, and easy: Bulk it up with more mushrooms. Cut the entire recipe in half. Whatever suits you.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

Not into kale? Use chard or another hearty green instead.