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

Butter Fried Shiitake with Soy SauceSlow Roasted Beef with Mushrooms with Creamy GravyRoasted Beef Tenderloin With Mushrooms And White Wine SauceCreamy Mushroom and Parmesan RegatoniButtery Garlic MushroomsCreamy Miso Brown Rice with MushroomsOrzotto with Safe and MushroomsPumpkin and Shiitake MeltCreamy Mushroom and Miso SoupBroccoli Rabe and Deli American SandwichCreamy Fettuccine with MushroomsDutch Baby with Caramelized Onions, Mushrooms and ThymeBreakfast 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 Mushrooms