Mushroom

436 recipes found

Umami Garlic Noodles With Mustard Greens
cooking.nytimes.com faviconNYT Cooking

Umami Garlic Noodles With Mustard Greens

The key to this heady noodle dish, adapted from “Vietnamese Food Any Day” (Ten Speed Press, 2019), is to build complexity by layering umami flavors in the pan. The cookbook’s author, Andrea Nguyen, starts with ingredients that are familiar to many pan-fried noodle dishes: oyster sauce, fish sauce, mushrooms, garlic. But then, in a brilliant move, she augments it all with a big dollop of salted, European-style cultured butter to add both creaminess and acidity. There’s also a touch of monosodium glutamate (MSG) in the mix, which you can buy in Asian markets or other supermarkets sold under the name Accent Flavor Enhancer. It has a salty sweetness that deepens all the other flavors. But if you’d rather not use it, nutritional yeast also works well. If you can’t get mustard greens, substitute baby kale or spinach.

45m4 to 6 servings
Wok-Seared Cod With Mushrooms and Peas
cooking.nytimes.com faviconNYT Cooking

Wok-Seared Cod With Mushrooms and Peas

Stir-fry is a great weeknight staple: fast, alive with flavor and bendable to whatever is in your refrigerator or freezer. Here, mushrooms, scallions and peas, flavored with that feisty duo of garlic and ginger, are quickly cooked (there is no other way in a stir-fry) and then pushed aside in the wok before the fish is added. The naturally flaky cod would fall apart if it were tossed around, so it is seared and turned once. Finally, everything is gently stirred together with peas and a mixture of broth, soy sauce and rice wine, which glazes the fish and vegetables. Serve piping hot, with rice or soba noodles that ideally have been cooked while you prepped the ingredients for the stir-fry. A 12-inch stainless steel skillet can stand in for a wok, though it does not perform as well.

30m4 servings
Wild Mushroom Lasagna
cooking.nytimes.com faviconNYT Cooking

Wild Mushroom Lasagna

2h 50mSix servings
Greens and Mushroom Panini
cooking.nytimes.com faviconNYT Cooking

Greens and Mushroom Panini

For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.

30mMakes two panini
Couscous, Pork And Apricots
cooking.nytimes.com faviconNYT Cooking

Couscous, Pork And Apricots

40m2 servings
Pasta With Wild Mushrooms
cooking.nytimes.com faviconNYT Cooking

Pasta With Wild Mushrooms

30m2 servings
Mushrooms in Marsala Wine (Funghi Alla Marsala)
cooking.nytimes.com faviconNYT Cooking

Mushrooms in Marsala Wine (Funghi Alla Marsala)

40m4 servings
Skillet Mushrooms and Chard With Barley or Brown Rice
cooking.nytimes.com faviconNYT Cooking

Skillet Mushrooms and Chard With Barley or Brown Rice

Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.

1h 15m4 servings.
Barley Risotto With Wild Mushrooms
cooking.nytimes.com faviconNYT Cooking

Barley Risotto With Wild Mushrooms

1h 20mFour servings
Chicken Breasts Stuffed with Mushrooms
cooking.nytimes.com faviconNYT Cooking

Chicken Breasts Stuffed with Mushrooms

1h4 servings
Saffron-and-Mushroom Barley Risotto
cooking.nytimes.com faviconNYT Cooking

Saffron-and-Mushroom Barley Risotto

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.

20m
Barley, Risotto Style
cooking.nytimes.com faviconNYT Cooking

Barley, Risotto Style

20m6 servings as first course
Coquilles St. Jacques With Mushrooms
cooking.nytimes.com faviconNYT Cooking

Coquilles St. Jacques With Mushrooms

10m4 servings
Mushroom and Barley Ragout
cooking.nytimes.com faviconNYT Cooking

Mushroom and Barley Ragout

This healthy and simple side dish can be prepared ahead of time. It's a perfect standby to re-heat throughout the week and pair with your choice of meat or other protein.

1h4 cups
Tuna Casserole
cooking.nytimes.com faviconNYT Cooking

Tuna Casserole

1h6 servings
Braised Cabbage And Sauerkraut
cooking.nytimes.com faviconNYT Cooking

Braised Cabbage And Sauerkraut

2h 45m6 servings
Fried Mushroom and Cheese Empanadas
cooking.nytimes.com faviconNYT Cooking

Fried Mushroom and Cheese Empanadas

Whatever their shape and size, empanadas are a very worthwhile addition to a cook’s repertory. I found that the dough is easy to make in a food processor, so whipping up a dozen or more is not a challenge. Baking, instead of frying, is a healthier and convenient option. But the dough has to be rolled as thin as possible, especially for folded Chilean-style empanadas that result in several layers along the edges.

1h24 cocktail empanadas
Rhubarb With Asparagus And Mushrooms
cooking.nytimes.com faviconNYT Cooking

Rhubarb With Asparagus And Mushrooms

30m4 servings
Warm Lamb and New Potato Salad
cooking.nytimes.com faviconNYT Cooking

Warm Lamb and New Potato Salad

20m2 servings
Squab With Mushrooms and Pears
cooking.nytimes.com faviconNYT Cooking

Squab With Mushrooms and Pears

There’s an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann’s “Memories of Gascony.” It’s a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I’m quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.

40m2 servings
Flank Steak With Sauteed Mushrooms
cooking.nytimes.com faviconNYT Cooking

Flank Steak With Sauteed Mushrooms

30m2 servings
Clam and Mushroom Chowder
cooking.nytimes.com faviconNYT Cooking

Clam and Mushroom Chowder

50m4 to 6 servings
Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest
cooking.nytimes.com faviconNYT Cooking

Snap Peas and Shiitake Mushrooms In Scallion Crepes With Lemon Zest

2h 45mAbout 4 servings
Lobster With Noodles
cooking.nytimes.com faviconNYT Cooking

Lobster With Noodles

30m3 to 4 servings