Mushroom

NYT Cooking

Spinach and Mushrooms With Anchovies

NYT Cooking

Pasta With Mushrooms and Gremolata

This savory pasta is just one idea for gremolata, a pungent mixture of garlic, lemon zest and parsley. It’s terrific with the sautéed mushrooms and makes a great condiment for a variety of roasted vegetables.

NYT Cooking

Mushroom Melt With Parsley Pesto, Kale and Arugula

A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.

NYT Cooking

Polenta With Mushrooms, Favas and Tomatoes

I can never resist adding fresh favas to a dish during their short season. The mushroom and tomato mixture is excellent on its own, but take advantage of favas before they disappear from the market.