40 Mushroom Recipes That Will Make You Fall in Love with the Controversial Vegetable

A risotto that’s creamy sans stirring? And ready to devour in 45 minutes? Believe it, friends.

Even though it’svegetarian(andgluten-free!), you won’t miss the meat. Nutritional yeast, ghee and shiitake mushrooms give it plenty of savory flavor.

You had us atmini(and again atpizza). And since the recipe calls for store-boughtpizza dough, it's decidedly low-lift.

We’ve never said no tocheese. Serve thisskilletmasterpiece with plenty of toasted bread,appleslices, raw veggies or crackers for dipping.

Take a break frombeefnextcn.manbetx with these veggie-heavy handhelds.

This easy, earthy dinner is low-cal and comes together in less than30 minutes. Plus, who knew mushrooms were the perfectveganalternative to shellfish?

Bowls…who needs ’em? These hearty stuffed shrooms will work their way into yourfall dinnerrotation in no time.

脆,扑鼻的烧烤。之类如果你想保持Thanksgivinglow-key, we're betting your guests won't mind noshing on these instead ofturkey.

Our rendition of this buttery, rich classic is ridiculously easy to make, and lightning fast to boot. All it's missing is a glass ofred wine.

Bring on the seasonal produce. We're talking mushrooms,butternut squash, shallots and fennel.

Here, shiitake mushrooms are transformed into an uncanny vegan bacon substitute that pairs seamlessly with the cashew-based "cheese" sauce.

No, seriously—the sauce isthatgood. Chalk it up to a mélange of fresh herbs, buttery avocado, brinycapersand freshlimejuice.

Chicken noodle? We don't know her. Catch us making this 30-minute gem to combat every cold we get this winter.

Proof that polenta can be delicious without being doused inbutterand cheese. Here, it's finished with avocado oil, basil pesto and fresh veggies instead.

Twenty minutes of prep + one hour in the oven + your trusty cast-iron skillet = a fancy meal for the books. Might we suggest hosting adinner partyto show it off?

This juicy number is a far cry from the hockey puck-likeveggie pattiesyou've endured in the past. Here,lentilsensure a tender texture.

Even your Nonna would approve of the nuancedtomatosauce, meaty shrooms and buttery squash in place of spaghetti.

Proof that mushrooms don't need much more than a roast in the oven and a fewpantry staplesto taste delicious.

It's not really fall until you've eaten a meal straight out of agourd. Even the roast bird would be jealous with this dish on theThanksgivingtable.

Behold: a vegetarian take on beef stroganoff that's just as flavorful and comforting. The shrooms are flambéed in whiskey before being finished with crème fraîche and parsley.

Want to make this savory, salty treasure a full meal? Top it with a sunny-side up egg.

We love you, store-boughtpuff pastry. To save time, make the filling up to two days in advance and store it in the fridge until you're ready to assemble.

You're only eight ingredients and 30 minutes away from your new favorite pasta dish. Caramelizing the mushrooms instead of simply sautéing them deepens their flavor.

Complete with a schmear of smokyketchup. The key to the burger's flavor is marinating the mushroom caps in balsamic vinegar, soy sauce, mustard and dry spices beforegrillingthem.

We’re in it for the sesame-soy maple sauce. So the mushrooms don't get lonely, they're served alongside plenty ofbroccoliniand bell peppers.

The herby crust is a natural match for luscious Gruyère, tangy crème fraîche and fruity, earthy chanterelles.

Roasting the mushrooms in fresh thyme andwhite wineahead of putting them in the soup is crucial.

Just a heads up: You'll want to put the walnutpestoon everything fromsandwichesto veggie platters. Go ahead, have seconds. (And thirds.)

Cold-weather comfort food at its finest. This dish byCoterie member Gaby Dalkinlooks fancy, but is so, so easy to pull off.

You could order Thai food…or you could make this impressivesoupin less than 30 minutes. The choice is yours. (Thanks,Jerrelle Guy.)

得到的配方

Truth be told, we’d eat these forbreakfast, lunchordinner. But it's particularly satisfying in the morning, thanks to theprotein-rich eggs and energizing veggies.

Miso and mushrooms are a match made in umami heaven. Did we mention it's vegan,gluten-freeand ready to slurp in just 30 minutes?

A little bit healthy, a lot delicious. Think chopped kale, baby bella mushrooms, all the garlic and a dash of vino.

Gena Hamshaw’sendlessly adaptable dish is light and healthy…but won’t leave you starving. Feel free to substitute rice,quinoaor evenchickpeasfor lentils if that's what you have on hand.

Not only is this recipe fast and foolproof, but you won't need to mess with pan drippings to pull it off. Umami-rich Portobello mushrooms take over for meat, so theplant-basedeaters at your table can indulge as much as they'd like.

With three kinds of shrooms (maitake, king oyster and shiitake, to be exact) and half a stick of butter, who needsshrimp?

Trust: Even your pickykidswon't mind the veggie "crust." Serve them for lunch, dinner, asnack—whatever.

A savory, meaty hug in a bowl, courtesy of Coterie member Jesse Reilly. Finish each bowl with lots of grated Parm, chopped basil and crushed red pepper flakes.

Can we eat all of our veggies this way? This dish just might be thegreen beancasserole alternative you lean on for everyThanksgivingto come.

Minimal cleanup and maximum flavor. Serve it over pasta, zoodles, rice or even fresh greens.