Earthy, nutty, and umami are all excellent ways to describe mushrooms and flavor they bring. As one of the more varied vegetables, fungi come in a wide assortment, ranging from white button mushrooms to dark portabellos, and more exotic kinds like oyster, shiitake, and enoki. There’s a mushrooms for every dish, and a dish for every mushroom.
Stuffed Mushrooms
This works best with large, flat mushrooms, so break out the portabellos! The versatility of the dish is endless as you can top the grilled mushrooms with anything you like. Spinach, feta, and breadcrumbs is a winning combination; as is pesto, tomatoes, and melted mozzarella cheese.
Mushroom Soup
Perfect for chilly nights (or any time, really) is a good ol’ mushroom soup. Creamy and velvety, the soup can be as simple as blending mushrooms, garlic, cream, and stock—or you can also throw in some barley and fresh herbs like thyme.
Mushroom Pasta
Almost everyone has heard of Fettucine Alfredo, but the mushroom pasta as we know it doesn’t really exist in Italy. Instead, it is a dish made popular in the United States. That’s not to say that mushroom pasta does not exist! Linguine al a fungi often features a creamy sauce and we prefer using as many types of mushrooms as we can!
