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

Chickpea Mushroom Spinach CurryAsian Mushroom SaladMushroom Kale Puff DumplingMushroom Cabbage PotstickersSpinach and MushroomsWater Spinach Stir Fry (Kalmi Shak)Eggplant and Mushroom PastaMushroom Chorizo Sweet Potato HashGrilled Pizza with Pesto, Mushrooms and Garlic OilLemongrass Noodle Soup with Spicy TofuMushroom and Bean Stew with Scalloped Potato ToppingStir-fried Glass Noodles with Mushrooms and PeppersTetrazzini with Spaghetti Mushrooms and HamCoconut Stir Fry NoodlesMushrooms Asparagus Garlicky TagliatelleMushroom and Arugula Truffle Grilled CheeseOne Skillet Bacon Chicken MarsalaCreamy Mushroom SoupMushroom Ginger Asparagus Stir FryGinger Sesame Soba Noodles with Tofu, Broccolini & MushroomsBraised Brisket with MushroomsMushroom Bowl with Sesame Garlic Broccolini and EdamameCreamy Mushroom PastaMushroom TartineBalsamic Mushrooms and OnionsMushrooms and Garlic BaconGruyere and Mushroom Cavatappi CasserolePotato Cakes Stuffed with MushroomsPotato Gnocchi with Sautéed Mushrooms and SpinachPortobello Mushroom Burgers with Halloumi & Caramelized Onions