Piergoies
A topping for one of Chef Michael Symon's favorite game day recipes: Beef Cheek Pierogies with Wild Mushrooms and Horseradish Creme Fraîche. Click here to see Michael Symon's Game Day Game Plan. 
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Wild Mushroom Pizza
It may be called Wild Mushroom Pizza, but don't worry — all of the mushrooms in this recipe are easily found in most grocery stores these days. Cremini, shiitake, button, and oyster mushrooms are cooked separately to account for their different cooking times and textures. See all pizza recipes.
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Wild Mushroom Biryani
The perfect combination of drama, show, and pomp. This dish requires a little effort, but all it needs to go with it is a raita and perhaps a salad on the side. I like to use a few different types of mushroom for varying textures and flavors, and if the budget allows, to add a few wild mushrooms. If not, stick to shiitake, oyster, and large cremini mushrooms. The pastry is lovely on top but you can leave it off and finish the dish with saffron and some roasted cashews instead. The cream and tomato paste are there to balance the flavors of the sauce, so add to taste, and season the sauce well. Click here to see Indian Cooking, Simplified.
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Shiitake mushrooms
Wild mushrooms are all over the farmers’ markets right now, pick up a selection to use in this comforting, easy-to-make fall soup. — Maryse Chevriere
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5
Mushroom Soup
Most creamy mushroom soups have exactly that — cream — in them. In an effort to create a full-flavored, hearty soup that is both rich and creamy, without the addition of any wine, milk, or cream, I had to think carefully about the ingredients I was going to use.Choosing good-quality, flavorful, and fresh mushrooms at the market was key. I had very fragrant hen of the woods mushrooms to use, and the meaty texture helped give the soup body. Instead of wine, I bolstered the flavor with a bit of agave syrup and a dash of soy sauce. While I used chicken stock, for added flavor, you can use vegetable stock instead for a vegan/vegetarian soup. I also included a bit of flour as a thickener, but it is not necessary, so leave it out if you want a gluten-free dish.Click here to see Recipe SWAT Team: One-Pot Meals.
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Wild Mushroom Ragu
This is my 30 minute version of a rich and hearty mushroom ragù. As long as you have sherry in the cabinet, all you have to get are some fresh mushroom for a quick weeknight dinner. While I serve this with nutty whole-wheat pasta, anything that suits your taste will work — if I have rough-cut fresh pappardelle, I'll use that, too. If you're lucky to have access to freshly foraged wild mushrooms, use them! Hen of the woods mushrooms and fresh chanterelles will greatly boost the flavor of the ragù. If you have a bit of truffle butter or a truffle on hand to grate (because we all wish we did), top each dish with a bit for a decadent treat. Click here to see Recipe SWAT Team: Pasta Dishes. 
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5
Party Vegan
The rich flavor of porcini mushrooms, featured in both the stuffing and the sauce, is the hallmark of this elegant roast that makes a delicious centerpiece on your holiday dinner table.Note: To make your own porcini powder, place one or two dried porcini in a spice grinder and grind to a powder. Store any unused porcini powder in an airtight container, where it will keep for several months.Adapted from "Party Vegan" by Robin Robertson.
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Wild Mushroom Soup
One chilly Thanksgiving morning with the daunting specter of soon-to-arrive guests swirling through my mind, I spied a bin, pregnant with awe-inspiring clusters of silky, pale gray oyster mushrooms. The mushroom scene and the nervous-hostess timing of it all inspired the recipe for this meaty, meatless soup. Vegetarians have long exalted mushrooms for their nutrition, meaty texture, and subtle earthy flavors. I’ve loved them ever since I found two French pals, who would regularly pick fresh-from-the-forest cèpes (aka porcini) from the woods surrounding their home. On especially lucky days, they would call me and invite me over to share a simple cèpe omelet made with farm-fresh eggs and a “coup” of Blanquette de Limoux, a sparkling wine from the region. Pure, unsolicited bliss, indeed!This recipe wastes nothing, as the tough stems or “feet” from the mushrooms are used to prepare the stock that becomes the base for the soup. This is a show stopper of a first course for Thanksgiving dinner.Adapted from "Southern Farmers Market Cookbook" by Holly Herrick.
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Wild mushroom risotto cakes
Warm risotto cakes, scented with earthy mushrooms and mouth-watering truffle oil, are a classic cocktail party appetizer. This recipe, however, doesn't require you to bread or fry the bite-sized cakes. Simply bake and serve with a dollop of cream and a pinch of chives. — Allison Beck
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Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad.
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Easy and Elegant Lemony Wild Mushroom Pasta
A quick sauté of mixed mushrooms, tossed with garlic, lemon juice, and thyme, and thickened with Parmesan and pasta water is the basis for this easy pasta dish, perfect for busy weeknights when you've got to juggle cooking with taking care of the kids. Click here to see 15 Easy 15-Minute Pasta Recipes.
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3.5
Warm Wild Mushroom Salad
For those cooler spring evenings, try this easy-to-make salad featuring your choice of assorted seasonal wild mushrooms. 
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