Learn how summer foraging for wild mushrooms (or finding them at your grocer) is well worth your while by trying any of these delectable mushroom recipes.
Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream. See the Oeufs Cocotte aux Girolles recipe »
Use Yukon Golds or other waxy potatoes, such as red or new potatoes, for this simple, comforting side dish. Get the recipe for Boiled Potatoes With Dill »
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.
Porcini mushrooms, white wine, and fresh herbs flavor this satisfying pasta dish, which was adapted from Lidia Bastianich’s cookbook Lidia’s Italy (Knopf, 2007).
Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile.
Corzetti Pasta with Dried Mushroom Ragù
Veal stock adds savory flavor to coin-shaped pasta in a rich mushroom sauce.
