Even as they become increasingly common, there remains something special, even exotic, about mushrooms. And combining their various forms allows you to make a splendid and impressive soup in less than half an hour. The best-tasting dried mushrooms are dried porcini (also called cèpes), which have come down about 50 percent in price over the last few years (do not buy less than an ounce or so at a time—you can buy them by the pound, too—or you’ll be paying way too much). Or you can start with inexpensive dried shiitakes, readily available in Asian markets (where they’re also called black mushrooms), or any other dried fungus, or an assortment. An assortment of fresh mushrooms is best, but you can simply rely on ordinary button (white) mushrooms or shiitakes (whose stems, by the way, are too tough to eat).
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.