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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5
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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5
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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5
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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5
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
Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
There are so many things you can do with a good pizza crust.  I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner.  But it is easy to make your own crust, too.  The fun part of pizza making is getting creative with toppings, using whatever we have in the house.  We have been putting hummus on our pizza crust for quite some time.  On top of the hummus, you can put any greens you have.  Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula.  The sautéed mushrooms add a great texture and pop of flavor. In Pure Food: Eat Clean with Seasonal, Plant-Based RecipesVeronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats.  Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.
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4.5
Pure Food: Eat Clean with Seasonal, Plant-Based Recipes
There are so many things you can do with a good pizza crust.  I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner.  But it is easy to make your own crust, too.  The fun part of pizza making is getting creative with toppings, using whatever we have in the house.  We have been putting hummus on our pizza crust for quite some time.  On top of the hummus, you can put any greens you have.  Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula.  The sautéed mushrooms add a great texture and pop of flavor. In Pure Food: Eat Clean with Seasonal, Plant-Based RecipesVeronica Bosgraaf shares her easy vegetarian recipes — many of which are vegan and gluten-free, too — and tips for "cleaning" one's kitchen and lifestyle, from removing processed foods from the shopping cart at the supermarket to getting rid of chemical cleaners. Organized by month of the year, the recipes make use of whole grains, fresh produce, and other unprocessed ingredients, steering clear of refined sugar and grains and hydrogenated fats.  Pure Food shows the simple steps busy home cooks can take to make their cooking more healthful—and delicious.
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4.5
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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4.333335
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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4
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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3
Wild mushrooms help make this Marsala a masterpiece.
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