Category
Parmesan Fish with Oyster Mushroom Rockefeller
By Jean O. Fahey
Hen of the Woods Spaetzle
By Hen of the Woods Spaetzle
Potty Eggs aka Baked Eggs
By Mary Smiley
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
Leccinum au Vin
By Derek Moore
Black Trumpet and Fig Pizza
By Mary Smiley
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
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
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
Golden Fried Rice with Shrimp and Morels
By Jane Mason
Trout with Ramp Pesto and Morels
By Jean O. Fahey
Parmesan Fish with Oyster Mushroom Rockefeller
By Jean O. Fahey
Ultimate Mushroom & Halloumi Burger
By Sarah Jones
Garbanzos with cremini and uncured bacon
By Neni Panourgia
Slow Cooker Cornish Game Hen with Cauliflower Mushroom
By Jane Mason
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
Hungarian Stuffed Peppers with Quinoa
By Annaliese Bischoff
Humble Pie
By Annaliese Bischoff
Cremini and lamb tagine
By Annaliese Bischoff
the ubiquitous pacific northwest avocado toast
By Chef Sebastian Carosi
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
chanterelle risotto
By Kelly DeMartini
Morel Crusted Tuna
By Tim Leavitt
Vegan Shepherds Pie
By Anita SuJiivana
Hericium White clam sauce Linguine
By Jean O. Fahey
Ash cakes a la fungi
By Thom Schuchaskie
Creamy Morel Pasta
By Kimberly Daeschel
woodland wild mushroom strudel
By Chef Sebastian Carosi
Mushroom “Crab” Cakes
By Raymond Muno
Mom’s Homestyle Red-Cooked Chicken Wings with Cloud Ear Mushrooms
By cathy resident
Sherry-Creamed Pleurotes on Toast
By Dorothy Carpenter
Karbonāde
By Charlotte Greene