12 of 43Photo by Iain Bagwell; written by Amy Machnak
Grilled Horseradish Steak with Warm Mushroom Salad
If you like a good roast beef sandwich, then this dish is for you. The horseradish acts as a seasoning on the steak, adding just the right amount of flavor. Served alongside the grilled mushroom salad, what's not to love?
Mushroom and Soft Cooked Egg Salad with Hollandaise
We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.
Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette
"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.
It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.
Reader Sheila Piccini, of Port Townsend, WA, uses a mix of wild mushrooms when they’re in season and less expensive. We also tried the recipe with a mix of cremini and common mushrooms, and it was equally delicious.
Roasting mushrooms deepens their flavor and makes them almost baconlike. Any mushroom is good in this salad, but cluster types like maitake (aka hen of the woods) and oyster have frilly edges that crisp up nicely.
For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they’re layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It’s especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don’t end up with a watery sauce.
This salad goes all-in with the mushroom flavor, while salty pecorino and crunchy celery provide balance. Tearing the shiitakes into pieces makes for easier prep, and the jagged edges get nicely brown when sautéed.