There are over 2000 varieties of wild mushrooms across the world, some domesticated, such as morels, ceps, porcinis, and chanterelles, and some only available in the wild. And while I do not recommend ...

21 mushroom dishes that celebrate fall flavors: Best of Recipe Box Fall mushroom season is one of the most-glorious times of the year for cooking. The foresty fungi are stars at the farmers’ market, ...

Like far too many cooks, I’ve gotten used to thinking of true wild mushrooms as the bookends of winter. Between fall porcini and spring morels I simply settle for cultivated shiitakes and portabellos ...

A frittata is forgiving and flexible. You can wrap it up and it’s good a few hours later. Or you can eat it cold. You could make one late at night and have leftovers for lunch the next day. For this ...

It might not be as well-known as her Perfect Roast Chicken but Ina Garten’s Chicken with Wild Mushrooms is still a popular Barefoot Contessa chicken recipe. The celebrity chef combines simple ...

Saltimporten sources only the freshest wild mushrooms available and uses them raw in this dish. If using less-than-pristine mushrooms, saute them quickly in a neutral-flavored oil, such as grapeseed ...

Bernie Carr, a spokesman for the Central New York Mycological Society, sent in the following three wild mushroom recipes: Meadow Piroshki, Chanterelle and Roasted Garlic Quiche and Mushroom Pate.

From the Joel Palmer House in Dayton, Ore. Serves 10 as a small starter or 4 for a main course. ½ oz dried porcini 1 qt. water In uncovered saucepan, bring water, dried mushrooms, sugar, salt and soy ...