Recipes

Classic Italian-American buffet casserole with ground pork, eight onions, tomato paste, mushrooms, celery, peppers and a full pound of sharp cheese tossed with broad noodles. Even better made a day ahead.

Elegant baked tuna and artichoke casserole in a rich Worcestershire-seasoned white sauce with mushrooms, finished with Parmesan cheese. Simple yet refined.

Old-fashioned liver casserole with browned liver strips nestled in a creamy mushroom soup sauce with French fried onions. A classic that transforms humble liver into comfort food.

Classic crab casserole with elbow macaroni, cream of mushroom soup, and peas topped with buttered bread crumbs. A comforting seafood bake.

A nourishing slow-cooker stew of toasted millet with chunky potatoes, carrots, celery, mushrooms, and warming herbs. Simple, wholesome, and satisfying.

A traditional Japanese miso soup with dashi, nameko or shiitake mushrooms, tofu, trefoil, and a garnish of sansho pepper.

Large-batch baked spaghetti casserole with ground beef chili sauce, peas, mushrooms, corn and olives, layered with grated sharp cheese. The name says it all.

mushroom and pepper topping

mushroom and pepper

Cold pasta tossed with white mushrooms, roasted peppers, salami, provolone, and marinated artichoke hearts in Italian dressing, topped with fresh basil.

Mushroom Confit from Emeril.

Wild and exotic mushrooms slow-roasted in seasoned oil until tender, then tossed with fresh pasta sheets, truffle oil, Parmesan and chives.

dash of worcestershire sauce

effort:easy

Mushroom Sarnie made with (250 grams) butter, sun-dried tomatoes and red chilli.

mushroom sauce

A 3-pound chuck roast rolled in mushroom soup mix and dried onions, then slow-cooked in red wine for 8 hours — effortlessly tender and savory.