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Resilient and reliable as they are, mushrooms rarely win my dollars at the farmers market. They’re usually relegated to side dishes, which makes them easy for me to overlook. But mushrooms deserve ...

Instructions: Preheat the oven to 375 degrees. Cut the mushrooms into 3-4 large segments, leaving the overall shape intact. Place them on a greased baking sheet and sprinkle with the salt, black ...

The amount of oil here may seem like a lot, but it’s necessary to crisp and brown the mushrooms. Don’t worry — most of the oil will come out of the mushrooms once they’re done, and you can easily ...

Unlike heartier mushroom varieties, oyster mushrooms are flat, tender and quick to cook up. They are a great ingredient option when you need a fast stir-fry, salad, soup and more. Chef Richard Landau ...

In the woods, mushrooms are everywhere – even if you don’t see them. They hide under leaves, peek out from the soil, blend into the bark on fallen logs. In that way they’re the stereograms of the ...

Ingreditents:-12oz brussel sprouts, washed, ends trimmed, then cut in half -2oz crispy bacon, cut into thin strips -4oz oyster mushrooms, washed, then dried on a paper towel -kosher salt -black pepper ...

This vegan mushroom burrito features king oyster mushrooms sautéed with barbecue sauce and a smoky spice blend, paired with ...

From New York Times Cooking: If you're the kind of person who likes some crispy with your creamy, this is the green bean casserole for you. Forget the old-school canned soup: This version uses a ...

Here's a fresh wellington to make this festive season. This mushroom and pumpkin wellington is sure to impress your holiday ...