Leigh Beisch

Savor their woodsy essence in quick Mushroom Linguine, Pan-Roasted Fish, and more

Sunset  – October 5, 2006

Fall is a great time to enjoy the woodsy, earthy flavors of mushrooms, both wild and cultivated. We love them in these unfussy recipes for pasta, fish, and soup.

Penne with Oyster Mushrooms, Prosciutto, and Mint
Quick, delicious, and crowd-pleasing, this pasta dish is great for weeknights.

Pan-Roasted Fish on Mushroom-Leek Ragout
As a final touch, sprinkle some fresh thyme leaves over this deeply flavored dish.

Mushroom Linguine
You can use any combination of exotic and common mushrooms for this simple, pleasing pasta dish.

Mushroom-Potato Soup with Smoked Paprika
Smoked paprika ― known as pimentón in its native Spain ― adds a deep woodsmoke flavor to this hearty soup.

Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles
This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass.

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