Mushroom

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

Like regular fish sauce, this vegan version packs a subtle umami punch—but a little goes a long way.

Roasted squash and mushrooms are the perfect building blocks for a week's worth of lunches. Here they're used as a taco filling for whole wheat tortillas.

A Korean classic of bouncy noodles, julienned vegetables, and a sweet-and-salty sauce—and this version only takes about 20 minutes.

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

Spring root vegetables star in this velvety, creamy soup, a riff on classic carrot-ginger soup that’s brightened by fennel and enriched with savory miso. 

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

This mixed vegetable dish takes its inspiration from Buddhist vegetarian cooking and can include any combination of ingredients that represent good luck, prosperity, happiness, family wholeness, and longevity. 

Rice cakes are available sliced, marble-shaped, and in batons. There are dried versions, but the refrigerated version is widely available and easier to work with. You can use any combination of vegetables and seasonings here, so feel free to experiment with flavors.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.

This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.