This stuffed mushrooms recipe, a favorite starter of Italian trattorias in the 1970s, is a delicious classic that’s worthy, I feel, of a place in this book. As a former vegetarian, I would be happy to be offered this dish to replace meat at any meal.
Recipe
This mushroom, leek, and Gruyère tart, made with puff pastry, topped with garlic and thyme-infused leeks and mushrooms and Gruyère cheese is an easy appetizer or light vegetarian entrée.
Recipe
For this mushroom bolognese that’s both vegetarian and healthy, slowly cooked mushrooms provide flavor—including umami—you won’t even miss the meat. Everyday and inexpensive button mushrooms work perfectly well.
These black bean and mushroom burgers are filled with plenty of wholesome goodness, including flaxseed, black beans, toasted walnuts, oats, and cremini mushrooms. They’re topped with a homemade burger sauce and all your favorite fixins.
Recipe
These baked mushrooms in foil packets are incredibly easy to make with assorted mushrooms and a little garlic, wine, oil, and soy sauce, yet their umami-rich flavor intimates that a whole heck of a lot more effort went into them. It can be our little secret.
Recipe
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