We have mushroom recipes galore for so many kinds of mushrooms: king trumpets, oyster, wood ear, chanterelles and more — in salads, quesadillas, soup, pasta, stroganoff and savory bread pudding.

My introduction to mushrooms created a prejudice that took years to overcome. They were canned. I remember them being spongy, a bit slick and the taste I recall most clearly was salt. So, for years, I ...

Add Yahoo as a preferred source to see more of our stories on Google. Vegan stuffed portobello mushrooms on parchment paper - Catherine Brookes/Mashed We may receive a commission on purchases made ...

Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for "Sunday Morning" viewers. We are pleased to share Alexa Weibel's Vegetarian Mushroom Wellington.

Wondering what to eat with sautéed mushrooms? These earthy, savory mushrooms pair perfectly with a variety of dishes. Sautéed mushrooms are a versatile side dish that can elevate any meal. From steak ...

Umami-rich mushrooms are prized in so many cuisines, particularly across Europe and Asia. They lend a heft and meatiness to dishes, absorb flavors beautifully and are simply irresistible when ...

My introduction to mushrooms created a prejudice that took years to overcome. They were canned. I remember them being spongy, a bit slick, and the taste I recall most clearly was salt. So, for years, ...