This soul-warming bowl features an intensely savory mushroom-shiitake-kombu broth enriched with miso butter, garlic, and ginger, served with bouncy fresh ramen noodles, pan-seared king oyster “scallops,” enoki clusters, soft-boiled egg, scallions, nori, and togarashi. It’s 100 % vegan-adaptable yet tastes like it simmered for 12 hours. Why You’ll Love This Recipe This is the ramen…
This genius hybrid delivers every ounce of flavor and creaminess of a 2-hour porcini risotto, but uses tiny orzo and finishes in exactly 30 active minutes. Dried porcini are rehydrated in boiling water (that liquid becomes pure umami stock), fresh mushrooms are browned in butter, then orzo is toasted and slowly enriched with hot porcini…
These genius stuffed mushrooms taste exactly like a fully loaded baked potato — creamy, cheesy, smoky bacon bits, tangy sour cream, and fresh chives — but in a low-carb, gluten-free package. Perfectly roasted mushroom caps become edible bowls for the ultimate comfort-food mashup that’s ready in under 40 minutes. Why You’ll Love This Recipe It’s…
Wide ribbons of bronze-die tagliatelle are tossed with butter-browned mixed mushrooms, tender baby spinach, a light white-wine cream sauce, garlic, fresh thyme, lemon zest, and a blizzard of Parmigiano Reggiano. Finished with toasted pine nuts and cracked pepper, this is the green, earthy pasta you’ll crave weekly. Why You’ll Love This Recipe This is the…
Bronze-die fettuccine is cloaked in a luscious Alfredo made with heavy cream, Parmigiano Reggiano, Pecorino, and Gruyère, enriched with sweet sautéed leeks, deeply browned mixed mushrooms, garlic, thyme, and white wine. Finished with cracked pepper and parsley, this is the creamiest, most elegant mushroom pasta you’ll ever make. Why You’ll Love This Recipe This is…
Bronze-die tonnarelli (or spaghetti) is coated in the traditional Roman cacio e pepe emulsion of microplaned Pecorino Romano and starchy pasta water, but with deeply golden cremini mushrooms, toasted black pepper, fresh thyme, rosemary, and a whisper of lemon zest. Pure, minimalist perfection with a woodland twist. Why You’ll Love This Recipe This is the…
Wide ribbons of bronze-die pappardelle are tossed with butter-browned mixed mushrooms, a luscious goat cheese-white wine cream sauce, fresh thyme, garlic, lemon zest, and finished with toasted walnuts, parsley, and cracked pepper. Elegant yet cozy, this is the pasta that makes people propose after one bite. Why You’ll Love This Recipe This is the dish…
Tender penne is tossed with crispy bacon, butter-browned cremini and shiitake mushrooms, a silky garlic-Parmesan cream sauce, then blanketed with mozzarella and extra Parmesan. Baked until the top is golden and crunchy, this is the ultimate comfort-food casserole that feeds a crowd and reheats like a dream. Why You’ll Love This Recipe This is the…
Bronze-die fusilli is tossed with butter-browned cremini mushrooms, crisp-tender asparagus tips, a bright white-wine lemon butter sauce, microplaned Parmigiano Reggiano, and a blizzard of fresh parsley and basil. Finished with cracked pepper and optional truffle oil, this is the pasta that screams “spring has arrived” in every bite. Why You’ll Love This Recipe This is…
This show-stopping cold pasta salad combines perfectly al dente rotini with deeply golden sautéed cremini mushrooms, tangy marinated artichoke hearts, chewy sun-dried tomatoes, briny Kalamata olives, creamy Greek feta, pepperoncini, red onion, and a punchy lemon-garlic-oregano vinaigrette that gets better every hour it sits. Why You’ll Love This Recipe This is the pasta salad that…