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  4. Our 40 Best Mushroom Recipes

Our 40 Best Mushroom Recipes

By Food & Wine Editors Updated August 09, 2022
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buttery sautéed mushrooms with fresh herbs
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Earthy and savory, mushrooms are an incredibly versatile ingredient. We love to use them in everything from soups — like Mushroom-Chickpea Pozole — to baked eggs for breakfast (or lunch, or dinner). And don't forget their variety: dramatic hen-of-the-woods mushrooms can be the star of your meal, while meaty shiitake and cremini mushrooms make a great pairing for sheet pan chicken. Read on for those recipes, and more mushroom dishes we love.

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Roasted Mushrooms with Red Wine Butter

Roasted Mushrooms with Red Wine Butter
Credit: © John Kernick
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Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

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Warm Mushroom Salad with Bacon Vinaigrette

Warm Mushroom Salad with Bacon Vinaigrette
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At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, "Oyster mushrooms are the awesomest." To roast them, he makes a delicious garlic oil; save leftover oil for other uses.

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Dried-Porcini-Mushroom Risotto with Goat Cheese

Dried-Porcini-Mushroom Risotto with Goat Cheese
Credit: © Ashley Colbourne
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.

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Eggs Baked Over Sautéed Mushrooms and Spinach

Eggs Baked Over Sautéed Mushrooms and Spinach
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You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.

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Mushroom and Fontina Crostini

Mushroom and Fontina Crostini
Credit: © Fredrika Stjärne
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1996 F&W Best New Chef Maria Helm Sinskey likes to use Italian Fontina cheese here, which melts beautifully, but young Gouda would be equally delicious.

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Portobello-Mushroom and Red-Pepper Pizza

Portobello-Mushroom and Red-Pepper Pizza
Credit: CREDIT: © SARA FORTE
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If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

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Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
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The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.

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Wild Mushroom Crêpes with Sunny Eggs


Wild Mushroom Crepes with Sunny Eggs
Credit: Christopher Testani
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For a double dose of mushroom flavor, Twin Cities chef Thomas Boemer tops these super-savory crêpes with roasted wild mushrooms and a creamy mushroom sauce.

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Vegetarian Wild Mushroom Sourdough Dressing

Vegetarian Wild Mushroom Sourdough Dressing Recipe
Credit: Victor Protasio
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Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until the stock and eggs have completely absorbed into the bread.

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Mushroom-Chickpea Pozole

Vegetable Posole Recipe
Credit: Caitlin Bensel
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"Traditional pozole is made by creating a rich broth by cooking a whole pig head with some neck bones along with dried hominy and then adding either a red or green salsa for color and flavor," chef Marcela Valladolid writes. "Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed."

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Black Cod with Mushrooms, Bacon, and Red Wine Sauce

Black Cod with Mushrooms, Bacon, and Red Wine Sauce Recipe
Credit: Cedric Angeles
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A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce's depth, while mushrooms and onions add unctuous texture.

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Pork Loin Braised with Mushrooms and Wine

Pork Loin Braised with Mushrooms and Wine Recipe
Credit: Greg DuPree
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Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

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Wild Rice with Mushrooms, Cranberries, and Chestnuts

Wild Rice with Mushrooms, Cranberries, and Chestnuts Recipe
Credit: Marcus Nilsson
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With just enough cranberries in each bite to balance out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature.

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Warm Barley and Caramelized Mushroom Salad

Warm Barley and Caramelized Mushroom Salad
Credit: © Christina Holmes
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Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad from former Food & Wine editor Kay Chun.

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Wild Mushroom Shepherd's Pie with Potato-Chestnut Topping

Wild Mushroom Shepherd’s Pie with Potato-Chestnut Topping
Credit: © Michael Turek
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Chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie.

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Roasted Mushroom and Vermouth Risotto

Roasted Mushroom and Vermouth Risotto
Credit: Christopher Testani
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Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto.

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Braised Duck Legs with Spaetzle and Mushroom Ragout

Braised Duck Legs with Spaetzle and Mushroom Ragout
Credit: David Malosh
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Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié — a quick mash of softened butter and flour — is the key to thickening the delicious sauce in this braise. The duck will continue to cook while standing in the braising liquid for an hour, so only cook it until tender beforehand.

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Sheet Pan Chicken and Mushrooms with Parsley Sauce

Sheet Pan Chicken and Mushrooms with Parsley Sauce
Credit: © John Kernick
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Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.

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Breakfast Egg Cups with Parsley Gremolata and Mushrooms

Prosciutto Egg Cups with Parsley Gremolata Recipe
Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners
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These elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days — or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.

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One-Pot White Wine Pasta with Mushrooms and Leeks

One Pot White Wine Pasta Recipe
Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
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This creamy, savory pasta dish comes together in just one pot — no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill.

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Shawarma-Style Chicken and Mushroom Kebabs

Shawarma Style Chicken and Mushroom Kebabs Recipe
Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck
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Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it's easy to maneuver on the grill.

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Mushroom Toasts with Délice de Bourgogne

Mushroom Toasts with Delice de Bourgogne
Credit: Eva Kolenko
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Triple créme cheese, an ultra-rich version of Brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer.

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Enoki Blooms

enoki blooms
Credit: Greg DuPree
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With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.

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Wild Mushrooms with Leek-Garlic Purée and Buckwheat Crêpe Crackers

Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crepe Crackers
Credit: Victor Protasio
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Shiro dashi is a concentrated soup base combining dashi, white soy sauce, mirin, and sugar. It brings a sweet, savory depth of flavor to the wild mushroom and onion mixture here.

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King Oyster Mushroom Steaks with Pesto and Almond Aillade

King Oyster Mushroom Steaks with Pesto and Almond Aillade
Credit: Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero
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Chef Julia Sullivan employs a duo of cast-iron skillets to prepare these tender, crispy-edged mushroom steaks; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.

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Farro Mafaldine with Black Truffle Butter and Mushrooms

Farro Mafaldine with Black Truffle Butter and Mushrooms
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
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"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat. In this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful, that gentle heat helps develop and release the truffle's deepest flavor.

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Roasted Brussels Sprouts and Onions with Mushroom Lardons

Brussels sprouts with onions and mushroom lardons
Credit: David Malosh
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A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

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Oyster Mushroom Tamales with Mole Encacahuatado

oyster mushroom tamales with mole encacahuatado
Credit: DYLAN + JENI
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F&W Cooks contributor Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory mole encacahuatado (peanut mole), these tamales satisfy everyone at the table.

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Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms

Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen
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These spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

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Mushroom Cuban Quesadilla

Mushroom Reuben Quesadilla
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel
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At New York City's Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. "The taste is very similar to a meat-based Reuben, that's why we love it," Yoo says. Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.

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Grilled Mushrooms with Smoked Crème Fraîche

Grilled Mushrooms with smoked creme fraiche
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
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Wood can be as essential and impactful an ingredient as fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food. In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche. Seasoning the oyster and chanterelle mushrooms with salt and pepper and letting them rest for a long stint in the refrigerator before cooking draws out moisture, helping them caramelize quickly on the grill while staying meaty and tender.

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Smoky Mushroom Skewers with Labneh and Salsa Verde

smoky mushroom skewers with labneh and salsa verde
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
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Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy — both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.

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Crispy Hen-of-the-Woods Mushrooms with Marinara and Parmigiano-Reggiano

crispy hen-of-the-woods mushrooms with marinara and parmigiana-reggiano
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
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Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You'll know they're nearly ready when the sizzling oil starts to subside. Prepared marinara and freshly-grated Parmigiano-Reggiano cheese are the finishing touch.

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Mushroom Dumplings in Toasted Ginger and Garlic Broth

mushroom dumplings in toasted ginger and garlic broth
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
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Make-ahead mushroom duxelles make a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes (though you can substitute them in if needed).

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Mushroom Conserva

mushroom conservation on toast
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
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Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

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Buttery Sautéed Mushrooms with Fresh Herbs

buttery sautéed mushrooms with fresh herbs
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
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Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown. The result (which is extra umami-rich thanks to the addition of coconut aminos) is a succulent, versatile batch of mushrooms that can be served as a side dish; they could also be spooned over steak, or stirred into hot pasta for an easy dinner.

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Wild Mushroom Toasts

Wild Mushroom Toast
Credit: Hannah Khan
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For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

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Mushroom Pot Pie

Mushroom Pot Pie
Credit: Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
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The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a varied mixture will add more flavor and texture to the pie.

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Mushroom-and-Herb Gravy with Apple Brandy

Mushroom-and-Herb Gravy with Apple Brandy
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
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Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

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Lasagna with Mushroom Ragù and Prosciutto Cotto

Lasagna with Mushroom Ragu and Prosciutto Cotto
Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Christine Keely
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This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk — it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta."

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    1 of 40 Roasted Mushrooms with Red Wine Butter
    2 of 40 Warm Mushroom Salad with Bacon Vinaigrette
    3 of 40 Dried-Porcini-Mushroom Risotto with Goat Cheese
    4 of 40 Eggs Baked Over Sautéed Mushrooms and Spinach
    5 of 40 Mushroom and Fontina Crostini
    6 of 40 Portobello-Mushroom and Red-Pepper Pizza
    7 of 40 Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
    8 of 40 Wild Mushroom Crêpes with Sunny Eggs

    9 of 40 Vegetarian Wild Mushroom Sourdough Dressing
    10 of 40 Mushroom-Chickpea Pozole
    11 of 40 Black Cod with Mushrooms, Bacon, and Red Wine Sauce
    12 of 40 Pork Loin Braised with Mushrooms and Wine
    13 of 40 Wild Rice with Mushrooms, Cranberries, and Chestnuts
    14 of 40 Warm Barley and Caramelized Mushroom Salad
    15 of 40 Wild Mushroom Shepherd's Pie with Potato-Chestnut Topping
    16 of 40 Roasted Mushroom and Vermouth Risotto
    17 of 40 Braised Duck Legs with Spaetzle and Mushroom Ragout
    18 of 40 Sheet Pan Chicken and Mushrooms with Parsley Sauce
    19 of 40 Breakfast Egg Cups with Parsley Gremolata and Mushrooms
    20 of 40 One-Pot White Wine Pasta with Mushrooms and Leeks
    21 of 40 Shawarma-Style Chicken and Mushroom Kebabs
    22 of 40 Mushroom Toasts with Délice de Bourgogne
    23 of 40 Enoki Blooms
    24 of 40 Wild Mushrooms with Leek-Garlic Purée and Buckwheat Crêpe Crackers
    25 of 40 King Oyster Mushroom Steaks with Pesto and Almond Aillade
    26 of 40 Farro Mafaldine with Black Truffle Butter and Mushrooms
    27 of 40 Roasted Brussels Sprouts and Onions with Mushroom Lardons
    28 of 40 Oyster Mushroom Tamales with Mole Encacahuatado
    29 of 40 Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms
    30 of 40 Mushroom Cuban Quesadilla
    31 of 40 Grilled Mushrooms with Smoked Crème Fraîche
    32 of 40 Smoky Mushroom Skewers with Labneh and Salsa Verde
    33 of 40 Crispy Hen-of-the-Woods Mushrooms with Marinara and Parmigiano-Reggiano
    34 of 40 Mushroom Dumplings in Toasted Ginger and Garlic Broth
    35 of 40 Mushroom Conserva
    36 of 40 Buttery Sautéed Mushrooms with Fresh Herbs
    37 of 40 Wild Mushroom Toasts
    38 of 40 Mushroom Pot Pie
    39 of 40 Mushroom-and-Herb Gravy with Apple Brandy
    40 of 40 Lasagna with Mushroom Ragù and Prosciutto Cotto

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