Category
Morel Chicharon
By Joemarie Cristi
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
Mushroom Turnovers
By Jill Weiss
Black Trumpet Deviled Eggs
By Jill Weiss
Diver Scallops with Oregon Black Truffles
By Mary Smiley
Morels and Brie en croute
By Larry Evans
Oaxacan Wild Mushroom Quesadillas
By Jane Mason
Alexander Ivan’s Marinated Mushrooms
By Annaliese Bischoff
Nam Phrik Hed (Mushroom Chili-Paste from Northern Thailand)
By Zachary Mazi
Oyster Mushroom Ricotta Pie
By Annaliese Bischoff
the ubiquitous pacific northwest avocado toast
By Chef Sebastian Carosi
bread and butter chanterelle ice box pickles
By Chef Sebastian Carosi
Vegan Hot Butter Mushrooms
By Venori Keshy Liyanage
woodland wild mushroom strudel
By Chef Sebastian Carosi
Mushroom “Crab” Cakes
By Raymond Muno
Squash pie (Kolokythopita Almyri)
By Neni Panourgia
Matsutake Gohan (Savory Rice Dish)
By Gordon Walker
Vegetarian Stuffed Baby Bellas
By June Mosca
Mushroom Gyoza
By Eugenia BONE
Holy (Crispy) Shitakes
By Margaret Chen
Mushroom Frittata Master Recipe
By Maria Reidelbach
Dried Boletus French Onion Dip
By Alison Gardner
sage & sausage stuffed wild morels
By Chef Sebastian Carosi
Sriracha Pickled Wild Chanterelles
By Chef Sebastian Carosi
Maitake Mushroom Pate
By Julie Schreiber
Mushrooms al ajillo
By Patricia Torre
White Bean and Autumn Mushroom Dip
By Charles Luce
Lake Prespa Baked Mushrooms
By Neni Panourgia
Hen Of The Woods Tarts
By Patrick Harvey
Kite/Kania/Parasol Mushroom A’la Jan
By Jan Forszpaniak MD
Scalloped Oyster Mushroom with Pea Purée
By Rainbo Mushrooms
Mushroom Un-Meatballs
By Jill Nussinow
Healing Mushroom Soup or Broth
By Mary Ann Fricko
Chicken Fried Chicken of the Woods
By David Logsdon
Afettati con Porcini
By Lisetta Koe
Stuffed Eggs with Black Trumpets
By Eugenia Bone