Autumn is the perfect time to celebrate mushrooms. Check out our favorite recipes to make this season featuring fungi.
Mushroom Crêpes with Poached Eggs
Start your day with savory crêpes filled with mushrooms and topped with a soft poached egg. Find the recipe here.
Braised Chicken with Mushrooms and Polenta
The best part of this meal is how cheap and easy it is to throw together in under an hour. The chicken thighs are tender with rustic mushroom flavor and wine to add a subtle fruitiness. Polenta is the perfect creamy complement to all the rich and solid flavor going on here. Find the recipe here.
Make a creamy, rich mushroom soup, but without all the cream. Find the recipe here.
Roasted Spaghetti Squash with Mushrooms and Sage
Feature mushrooms in an easy side dish with beautiful yellow color fit for any holiday table. Find the recipe here.
Truffle Burgers with Balsamic Mushrooms
Topped with swiss cheese, an onion-bacon compote, and super flavorful balsamic mushrooms, this truffle burger is a real winner. Find the recipe here.
Mushroom Hot Pot
We all could use a little more soup this time of year. Try this Asian hot pot filled to the brim with a variety of delicious mushrooms. Find the recipe here.
Wild Mushroom Tart
Serve as a side or cut into shapes as a beautiful appetizer. Whatever you choose, this mushroom tart is sure to be a hit. Find the recipe here.
Wild Mushroom, Pumpkin and kale Croustade
Not only are these mushroom parcels delicious, but they are a perfect presentation to serve at a dinner party. Find the recipe here.
It may be hard to incorporate mushrooms into most sweet treats, but that doesn’t mean they should be left out completely. Make mushroom-shaped meringues or mushroom cookies to festively dress your dessert tables and yule logs. Try this recipe.
Mushroom cocktails are all the rage in the hottest bars. Add them as a candied garnish, crumble dried mushrooms and add to a salted rim or try infusing a liquor with the fungi. Try this tequila based recipe.
Mandatory family outings to the Detroit farmers' market and nightly home-cooked meals cultivated Annelise's respect and curiosity for food. A graduate of The Culinary Institute of America, she spends her free time in New York City recipe testing, eating breakfast all day, and dreaming up international culinary adventures.