The earthy, meaty flavor of mushrooms star in these recipes.
Garlic and shallot complement the mushrooms well, while spinach adds color and a fresh flavor.
Garnish with additional black pepper and chopped fresh thyme, if desired.
Ali Redmond
Spinach & Mushroom Quiche
This healthy vegetarian quiche recipe is as simple as it gets.
It’s a quiche without the fussy crust!
It’s filled with sweet wild mushrooms and savory Gruyere cheese.
Ali Redmond
Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.
Creamy Shrimp & Mushroom Pasta
Cashews are the base of this delicious shrimp pasta dish.
Blending the nuts helps thicken the sauce and provides creaminessno actual cream required!
William Dickey
Straining the cashew mixture removes any unwanted large pieces.
Chopped rosemary adds freshness to break through the creaminess of the dish.
Wild Mushroom Soup
This creamlessbut creamymushroom soup recipe showcases the savory flavor of fresh morel mushrooms.
Serve with crusty garlic bread.
Mushroom, Gruyere & Spinach Quiche
Mushroom lovers, meet your new favorite quiche.
The texture is rich, but a serving only clocks in at 317 calories.
Serve with a salad, or just make it the star of your springtime brunch repertoire.
Creamy Broccoli & Mushroom Casserole
This creamy broccoli and mushroom casserole is as comforting as it gets.
A cheesy sauce filled with mushrooms coats tender-crisp broccoli, and a panko breadcrumb topping adds a crispy finish.
Serve this crowd-pleasing side with roasted chicken, pork or steak.
Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chevre.
Chicken & Mushroom Risotto
This chicken and mushroom risotto is incredibly creamy and savory.
Ali Redmond
Using both dried shiitakes and fresh creminis adds dimension and complexity to the risotto.
Lemon zest and juice provide a brightness to cut through the richness.
It’s also a great snack to take camping!
Photographer / Victor Protasio, Food Stylist / Karen Rankin, Prop Stylist / Kay Clarke
The added moisture helps gently steam the eggs, creating an almost souffle-like consistency.
We omitted the traditional butter in the duxelle and added chard for a nutritional boost.
Using ghee to cook the sandwich components imparts a nutty flavor you wouldn’t get by using butter.
Kelsey Grace Harrison
Randy Mayor; Styling: Lindsey Lower
Will Dickey
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Ali Redmond
Jamie Vespa
Eric Wolfinger
