Oyster Mushroom

Serve this flavorful roast with its rich mushroom gravy, the mashed potatoes here and sautéed carrots. A fruity Zinfandel would make a good wine choice.

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

Any variety of mushroom will love this glossy, tangy sauce.

Chicken pieces and meaty bits of torn mushrooms beautifully team up in this deeply savory, scallion-studded, easy-to-make stir-fry.

Topping a classic mushroom pot pie with crunchy, scrunched-up phyllo takes the comfort food classic from good to great.

There's nothing more soothing than a bubbling pot of sulguk, a.k.a. alcohol soup. This spicy version is brimming with blood sausage, mushrooms, fish cakes, and instant ramyun.

An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.

Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.

Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.

The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms. 

Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top.

Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.

This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away or after its flavors have had a chance to develop.

Our (semi-homemade, vegetarian) homage to California Pizza Kitchen's best pie.

Mushrooms take a bath in coconut milk and emerge perfectly browned and slicked in spiced coconut oil.

Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich tomatoey sauce that tastes like it simmered for hours.