Savor their earthy essence with 34 recipes for everything from soups and appetizers to the tasty main course

Wild mushroom varieties are available at gourmet markets or at farmers’ markets, where foragers often sell their wares. But for an added thrill, why not head into the woods and gather your own? Before hunting wild mushrooms, though, it’s important to know which ones are edible and which are poisonous. Your best resource is a mycological society, and lots of them exist in the West. Contact the North American Mycological Association for more information.

A cooking tip: To clean mushrooms, wipe them with a dry brush and a damp paper towel. Particularly dirty specimens should be swished around in a bowl of cold water for a minute, then dried on paper towels.

Soups and Stews

Mushroom Bisque with Pastry Top Hats

Cream of Mushroom Soup

Lamb and Mushroom Stew

Wild Rice and Mushroom Soup


Warm Lentil Salad with Portabellas

Warm Mushroom Salad

Portabella Salad

Chanterelle-Potato Salad with Pancetta, Shallots, and Thyme


Little Mushroom Tarts

Mushroom Pâté

Mushroom Bocadillos

Pickled Mushrooms

Wild Mushroom-Chèvre Crostini

Chili-painted Portabellas in Puff Pastry

Morel Mushroom and Oloroso Sherry Gratin

Porcini-Zucchini Blossom Orecchiette


Crab and Mushroom Strata

Mushroom-Herb Risotto

Mushroom Orzo Risotto

Chanterelle Mushroom Risotto

Crab-filled Portabella Mushrooms

Mushroom Linguine

Sole and Mushroom Casserole

Cheddar-Garlic Portabella Soufflés

Spinach and Mushroom Crêpes

Soy-Braised Mushrooms

Portabella Burgers

Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles

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