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Tartlet Purple Oyster
By Esteban Cabrera
Black Trumpet Mapo Tofu
By Marie Viljoen
Chanterelles with pineapple
By Melanie Goforth
Annaliese’s Candy Cap Pavlova
By Annaliese Bischoff
Mushroom ragù over grits with broccolini
By Lauren Vincelli
Candy Cap Cardamom Panna Cotta
By Annaliese Bischoff
Morel Chicharon
By Joemarie Cristi
Parmesan Fish with Oyster Mushroom Rockefeller
By Jean O. Fahey
Тwo Caesars (Caesar’s Mushroom Salad)
By Bojan Janković
Huitlacoche-Mushroom Tacos
By Rick Bayless
Golden Chanterelle Pâté
By Kelly DeMartini
Mushroom Fritters for Two
By Annaliese Bischoff
Oyster Mushroom Fried Cakes
By Annaliese Bischoff
Chaga Reishi Hot Toddy
By Annaliese Bischoff
Pommes de Mycoterra avec Pomme
By Annaliese Bischoff
Candy Cap Eclairs with Reishi Chocolate Glaze
By Graham Steinruck
Hen of the Woods Spaetzle
By Hen of the Woods Spaetzle
Mushroom Turnovers
By Jill Weiss
Potty Eggs aka Baked Eggs
By Mary Smiley
Candy Cap Chia Pudding
By Jill Weiss
Black Trumpet Deviled Eggs
By Jill Weiss
PAPPARDELLE CON PORCINI
By Mary Smiley
Diver Scallops with Oregon Black Truffles
By Mary Smiley
Pompano with Black Trumpets and Key Lime Beurre Blanc sauce
By Mary Smiley
Chestnut Mushroom Saute
By Louise Oppedahl
Leccinum au Vin
By Derek Moore
Black Trumpet and Fig Pizza
By Mary Smiley
Morels and Brie en croute
By Larry Evans
Hericium Seafood Pasta Salad
By Jean O. Fahey
Duck Eggs and Morels
By Olga Katic
Longevity Lassi
By Annaliese Bischoff
Crepes with Mushrooms, Inside and Out
By Annaliese Bischoff
Stewed Oyster Mushroom, a sweet potato dish and red pepper salad
By Olga Andonović
Mushroom Moussaka Topped with Cream Sauce
By Annaliese Bischoff
Lion’s Mane ‘Crab’ Cakes
By Graham Steinruck
Chocolate Chaga Banana Bread
By Kristen Blizzard
Red and Orange Bell Peppers Stuffed with White Buttons
By Annaliese Bischoff
Maitake with Collard Greens and Garlic
By Jane Mason
Oaxacan Wild Mushroom Quesadillas
By Jane Mason
Mushroom-enhanced Chicken Yassa
By Annaliese Bischoff
Porcini, Oyster, and Cremini Mushroom-smothered Pork Chops
By Annaliese Bischoff
Alexander Ivan’s Marinated Mushrooms
By Annaliese Bischoff
Baked Mushroom Moussaka Topped with Cream Sauce
By Annaliese Bischoff
Lion’s Mane Steaks with a dry rub
By Annaliese Bischoff
Chicken with Black Morel and Caramelized Onion Rice
By Graham Steinruck
Shave Black Truffles
By Annaliese Bischoff
Lobstah Chowdah
By Graham Steinruck
Farro and Morel Salad with Wilted Spinach and Feta
By Jane Mason
Chantrelle Shortbread
By Jane Mason
Mushroom ‘Soy’ Sauce
By Adam Berkelmans
Golden Fried Rice with Shrimp and Morels
By Jane Mason
Prawn pilaf with mushrooms
By Neni Panourgia
Matsutake Tom Ka Soup
By Graham Steinruck
Trout with Ramp Pesto and Morels
By Jean O. Fahey
Spinach Lobster Mushroom Salad
By Jean O. Fahey
Parmesan Fish with Oyster Mushroom Rockefeller
By Jean O. Fahey
Dandelion Salad with Black Morels
By Jean O. Fahey
Ultimate Mushroom & Halloumi Burger
By Sarah Jones
Spicy Chaga Chai Tea
By Kristen Blizzard
Chanterelle Shrub
By Jane Mason
Porcini Waffles with Kale and Feta
By Jane Mason
Lobster Mushroom and Rice Stuffed Acorn Squash
By Jane Mason
Candy Cap, Pozole, and Pecan Ice Cream
By Jane Mason
Garbanzos with cremini and uncured bacon
By Neni Panourgia
Candy Cap Hot Milk Punch
By Jane Mason
Slow Cooker Cornish Game Hen with Cauliflower Mushroom
By Jane Mason
Chanterelle Vichyssoise
By Jean Fahey
Nam Phrik Hed (Mushroom Chili-Paste from Northern Thailand)
By Zachary Mazi
Oyster Mushroom Ricotta Pie
By Annaliese Bischoff
Mushroom Ra-gou-lash with Green Dumplings and a Yogurt Sauce
By Annaliese Bischoff
Shiitake and Fennel Latkes
By Annaliese Bischoff
Miso-glazed braised shiitakes and broiled cod over wilted spinach
By Annaliese Bischoff
Lion’s Mane Steaks with Cherry Mole
By Annaliese Bischoff
Warm potato and mushroom salad
By Annaliese Bischoff
Hungarian Stuffed Peppers with Quinoa
By Annaliese Bischoff
Humble Pie
By Annaliese Bischoff
Poached wild mushroom frittata
By Annaliese Bischoff
Cremini and lamb tagine
By Annaliese Bischoff
Amadou Tiramisu with Baileys Irish Cream
By David Bennett
Poached Strawberries with Birch Polypore
By David Bennett
golden vodka
By Kelly DeMartini
Kale Salad
By Dave Misconish
Warm endive and oyster mushroom salad
By Annaliese Bischoff
the ubiquitous pacific northwest avocado toast
By Chef Sebastian Carosi
bread and butter chanterelle ice box pickles
By Chef Sebastian Carosi
Caramelised Jelly Ears & Apple Tart
By David Bennett
dungeness crab and cordyceps bisque
By Chef Sebastian Carosi
smoky black bean and huitlacoche soup
By Chef Sebastian Carosi
cream of forest foraged wild mushrooms (makin’ can-bells jealous for years)
By Chef Sebastian Carosi
Chaga Chocolate Chip Cookies
By David Bennett
chanterelle risotto
By Kelly DeMartini
Morel Crusted Tuna
By Tim Leavitt
Vegan Hot Butter Mushrooms
By Venori Keshy Liyanage
Candied (Glace) Jelly Ears
By David Bennett
Vegan Shepherds Pie
By Anita SuJiivana
Hericium White clam sauce Linguine
By Jean O. Fahey
Marvelous Mixed Mushroom Soup
By Tamara Litke
Ash cakes a la fungi
By Thom Schuchaskie
Creamy Morel Pasta
By Kimberly Daeschel
woodland wild mushroom strudel
By Chef Sebastian Carosi
Matsutake Dobin Mushi
By Langdon Cook
Spring Porcini Salad
By Langdon Cook
Chanterelle Frozen Custard
By Marissa Biswabic
Mushroom “Crab” Cakes
By Raymond Muno
Candicap sugar cookies
By Cindy Davis
Mom’s Homestyle Red-Cooked Chicken Wings with Cloud Ear Mushrooms
By cathy resident
Squash pie (Kolokythopita Almyri)
By Neni Panourgia
Sherry-Creamed Pleurotes on Toast
By Dorothy Carpenter
Ultra “Creamy” Vegan Mushroom Soup
By Dorothy Carpenter
Mushroom-Corn Synergy
By Dorothy Carpenter
Karbonāde
By Charlotte Greene
Mushroom Vichyssoise
By Reylon Agustin
Eau de Nebrodini Soup
By Barbara A Ching
Puffball Pizza
By Gary Lewis
Matsutake Gohan (Savory Rice Dish)
By Gordon Walker
Cheesy Baked Eggs with Mushrooms
By Charlotte
Tinga Tostada
By Just Mushrooms
“Chicken” Salad
By Just Mushrooms
Spargelsuppe with Morels
By Eugenia Bone
Mystical Mushroom Paella
By Annaliese Bischoff
Dryad Saddle Mock-Chicken Soup with Stuffed Matzo-Meal Dumplings
By Elinoar Shavit
Wild mushroom loaf
By Dawn Copeman
Chanterelle Soup
By Ashley Siana
Vegetarian Stuffed Baby Bellas
By June Mosca
Creamed Eggs with Mushrooms
By Eugenia BONE
Cheesy, Crispy Pizza Portobello Mushrooms
By Chloe Puton
Mushroom Lardons with Black-Eyed Peas and Greens
By Chloe Puton
Chicken in Mushroom Cream Sauce
By Chloe Puton
Mushroom Ramen
By Spike Mendelsohn
Spaghettini al Louie
By Eugenia Bone
Turkey Breast Roulade With Sous-Vide Porcini
By Charles Luce
Mushroom Gyoza
By Eugenia BONE
Holy (Crispy) Shitakes
By Margaret Chen
Creamy Chicken Thighs with Morels
By Britt Bunyard
Mushroom Frittata Master Recipe
By Maria Reidelbach
Beans and Boletes
By Eugenia BONE
Dried Boletus French Onion Dip
By Alison Gardner
Mushroom Shepards Pie
By Carter Lipnick
Mushroom Mac and Cheese
By AJ Bunuan
Cream of Porcini Soup
By Thomas Jelen
Koji Rice Cookies
By Charles Luce
Mushroom Escabeche
By Alan
Chicken of the Woods Burger
By Craig Hennessey
BBQ Teriyaki Chicken of the Woods
By Paul Stamets
SoCal summer pasta
By Chef Sebastian Carosi
sage & sausage stuffed wild morels
By Chef Sebastian Carosi
Sriracha Pickled Wild Chanterelles
By Chef Sebastian Carosi
Mom’s Mole, made vegan
By Susana S Valenzuela
Heirloom Tomato Panzanella with Crabmeat and Chanterelles
By SANDY INGBER
Lion’s Mane Mushroom Curry
By Holly Sherwin
Maitake Mushroom Pate
By Julie Schreiber
Porcini powder halibut with black beans and tomato confit
By Neni Panourgia
Huitlacoche crepes
By Charles Luce
Mushroom Sausage Rolls
By Eugenia BONE
Puffball Oreganata with Swordfish
By Eugenia BONE
Mushrooms al ajillo
By Patricia Torre
Oyster Mushroom, Chicken, and Shrimp Paella
By Bethany Gillan
White Bean and Autumn Mushroom Dip
By Charles Luce
Chanterelle Frittata
By Angelina Gualdoni
Hericium White Clam Sauce Linguine
By Jean O. Fahey
Porcini Chicken Thighs with Leeks
By Gary Gilbert
Vermouth Mushrooms with Cauliflower Mash and Gremolata
By Sachin Bangalore
Pickled Grayling Mushrooms
By Charles Luce
Simple Macrolepiota Schnitzel
By Mariska Koele
Creamy Marsala Chanterelle Topper
By Justin Courson
Black Trumpets with Scallops
By gary gilbert
Lake Prespa Baked Mushrooms
By Neni Panourgia
Black Trumpet Butter
By Charles Luce
Hen Of The Woods Tarts
By Patrick Harvey
Simple Matsutake Chicken
By chris phillips
Kite/Kania/Parasol Mushroom A’la Jan
By Jan Forszpaniak MD
Miso-Kabocha Risotto with Roasted Hen of the Woods
By ADAM BERKELMANS
Eazy Peazy Mushroom Pizza
By Deborah Wachs
Enoki Mushroom Soup
By Dipa Chauhan
Scalloped Oyster Mushroom with Pea Purée
By Rainbo Mushrooms
Morel Mushroom Bisque
By Bob Santos
Creamy Pasta with Crispy Mushrooms
By Sheilagh Cassidy
Mushroom Un-Meatballs
By Jill Nussinow
Simple Lions Mane
By Whitney Ross
Healing Mushroom Soup or Broth
By Mary Ann Fricko
Chicken Fried Chicken of the Woods
By David Logsdon
Afettati con Porcini
By Lisetta Koe
Porcini and Sweet Corn Custard
By Charles Luce
Chicken Canzanese with Hedgehog Mushrooms
By Eugenia Bone
Poached Pears with Candy Cap Mushrooms
By Eugenia Bone
Spring Spaghettini with Oysters, Morels, and Pea Shoots
By Eugenia Bone
Stuffed Eggs with Black Trumpets
By Eugenia Bone
Porcini Powder
By Eugenia Bone
Ricotta and Marinated Mushroom Pie
By Eugenia Bone