There are portobello, shiitake and oyster mushroom recipes, cremini, chanterelle and porcini recipes and, of course, white button mushroom recipes, but these numerous varieties lend themselves to so ...

Unlike heartier mushroom varieties, oyster mushrooms are flat, tender and quick to cook up. They are a great ingredient option when you need a fast stir-fry, salad, soup and more. Chef Richard Landau ...

The counter-play between the meaty king oyster mushrooms and the thin, crunchy wood ear mushrooms makes it an exciting dish. A simple persillade, traditionally a mix of minced parsley and garlic, is ...

1. Separate mushrooms but do not wash. 2. In a large skillet over medium heat, melt butter. Add mushrooms, onion, garlic, salt, thyme, dill, paprika and pepper. Cook, stirring occasionally, until most ...

Instructions: Preheat the oven to 375 degrees. Cut the mushrooms into 3-4 large segments, leaving the overall shape intact. Place them on a greased baking sheet and sprinkle with the salt, black ...

I’ve said it before, and I’ll say it again: Cooking is often a matter of managing moisture: keeping it in when you’re cooking meat, driving it out when you’re cooking vegetables. The latter is true ...

1. Pull chanterelles apart into meaty-looking chunks. (Tearing yields better texture than cutting.) Heat a dry iron skillet ...

The button, cremini or portobello mushrooms you find at the grocery store are the most commonly cultivated mushrooms in the United States. They’re easy to grow in large quantities and sturdy enough to ...

During the summer, Maria Hines, chef and owner of Tilth, gets heirloom peppers from one of her favorite farmers, Billy Allstot. She'll sometimes add a silky red pepper puree to accompany this wild ...

This cozy casserole from F&W recipe developer Jasmine Smith is layered with nutty wild rice, rotisserie chicken, sauteed ...