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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
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