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

Creamy Mushroom Garlic PastaMiso Mushroom Rice Bowl with Pickled RadishesMushroom Leek StroganoffSavory Dutch BabyVegetable Soup with Enoki Mushrooms and Bok ChoyCrispy, Oven-Baked Mushroom Fries with Spicy, Creamy Tahini dipCreamy Garlic and Mushrooms with BaconCreamy Lentil Sausage and Mushroom StewCreamy Garlic Chicken Thighs and MushroomsGarlic Chicken with MushroomsOvernight Polenta Porridge with Roasted MushroomsWarm Hummus with MushroomsMushroom Coconut Beef StroganoffOne-Pot Mushroom and Pea PastaPortobello Mushroom Steaks with Cucumber Radish SaladMushrooms and Sausage PappardelleMushroom Ragu over Creamy PolentaMushroom and Garlic PastaCheesy Mushroom TartinesSpicy Thai Peanut Butter Ramen with MushroomsCreamy White Wine Lentils, Mushrooms and KaleSeared Pancetta Maitake MushroomsWild Mushroom TagliatelleMiso Garlic Mushroom RamenMini Beef Wellingtons With Mushroom Ragout, Gorgonzola Cream Spinach And Parma HamCheesy Vegetable Enchilada CasseroleCreamy Tarragon Chicken with MushroomsOrzotto with Sage and MushroomsButter Fried Shiitake with Soy SauceSlow Roasted Beef with Mushrooms with Creamy Gravy