Mushrooms

A Note From Kate Hackworthy

Mushrooms are that versatile funghi with a dangerous streak. I might be too nervous to forage for them myself, but I regularly make use of chestnut, button, shiitake, oyster and dried porcini mushrooms. They add a meaty bite to vegetarian meals, an earthy element to soups and stews and a deep flavour to pastas and risottos. I hope you’ll find some inspiration in this feed.

Kate Hackworthy

@kateveggiedesserts

Somerset, UK

Breakfast Stuffed Portobello MushroomsMushroom Tacos with Lime Avocado and Pineapple SalsaRoast Chicken with Sherry-Sautéed MorelsAsparagus Mushroom and Swiss Egg BakeMaitake Mushroom RisottoOne Pot Mushroom StroganoffGolden Mushroom Soup With Caramelized Shallots And Coconut CreamSpring Pasta Salad With Asparagus, Morel Mushrooms & Lemon Parsley DressingShiitake Mushroom Stuffed OnigiriRisotto With Oyster Mushrooms And Parmesan CheeseCouscous, Sweet Potato And Cranberry Stuffed MushroomsShiitake Mushroom Pasta With Brown Ale SauceBaked Ravioli With Apple, Leek, & MushroomsPumpkin Polenta With Brown Butter Mushrooms And KaleWild Mushroom Ragu With Pan Fried Polenta Cremini Mushroom Farro RisottoNorthern Cape Mushroom & !naba PateThai Sesame Beef With MushroomsMushroom, Thyme And Goat Cheese Crostini With Balsamic DrizzleScrambled Eggs With Mushrooms And ShrimpMushroom Po' Boy SaladPortobello Mushroom RaguMushroom Pasta With Walnut PestoBraised Whiskey Chicken And Mushroom Soup With Puff PastryGarlic Scape And White Wine Oyster Mushroom Toast With BrieWild Mushroom, Fennel And Buckwheat PilafBok Choy And MushroomsHummus, Mushroom And Sun Dried Tomato Pizza (vegan)Mushroom Tart With Gruyere And ParmesanVegetarian Vietnamese Pho Broth