Whether you’re foraging yourself or picking up a basket at the local farmers market, fall mushrooms are not to be missed! These flavorful fungi can be cooked down into creamy sauces, crisped up and used to top entrées, or even marinated and treated as the main course. Don’t delay—dig in!
Pan-Seared Trout with Green Garlic and Crunchy Chanterelles
This quick-cooking recipe from Top Chef winner Joe Flamm for Food & Wine is a study in textures. Here, chanterelle mushrooms are seared until crispy, which complements the silky butter sauce and delicate trout. Select chanterelles with creamy white flesh and a mild smell.
Garlic Mushroom Pasta
The secret to the perfect mushroom pasta is a 3:1 mushroom-to-pasta ratio. The Mediterranean Dish’s creamy, umami-packed recipe is loaded with spores—three different kinds, to be exact! If you don’t have access to white buttons, baby bellas, or portobellos, feel free to sub in any other meaty variety.
Mushroom-Cheddar Quiche
This quiche from King Arthur Baking Company would make a great hearty breakfast, light lunch, or post-work snack. The key to achieving a perfectly mushroom-studded quiche is to chop the mushroom pieces small enough that they don’t sink to the bottom of the batter while baking.
Easy Creamy Mushroom Toast
Looking to go meatless a few days a week? Thanks to their chewy texture and filling properties, mushrooms are a great substitute for traditional proteins. Exceptional olive oil and garden-fresh herbs will take this simple recipe from Simply Delicious to the next level.
Grilled Portobello Mushrooms
One major advantage to grilling portobello steaks instead of baking them? There’s no cleanup to be had! Well Plated by Erin recommends discarding the mushrooms’ stems and gills before grilling, but if you don’t mind the gills’ texture, you can opt to leave them on.
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