In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. Wild mushrooms, including chanterelles and oyster mushrooms can be found in the autumn after a rainfall . The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, savory shiitake, and delicate oyster.

What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.

How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.

The earthy flavor of mushrooms and thyme is a delicious addition to the dinner table. Spoon over a steak or toss with pasta or rice.

Polenta, arugula, slivers of Parmesan cheese, and juicy portobello mushrooms are drizzled with a warm balsamic sauce. This is a sophisticated and budget-friendly vegetarian dish.

Mushrooms mingle with a creamy ricotta cheese and white wine sauce. This simple recipe brings out the best in budget-friendly button mushrooms.

A blend of cream cheese and sour cream form the base of this knockout dip full of bacon, garlic, scallions, dried porcinis, and fresh mushrooms. Make the dip a day in advance to allow the flavors to blend.

Flaky mushroom-stuffed pastries are an easy vegetarian main dish or an elegant addition to a holiday buffet. Thanks to frozen puff pastry, these are quick to prepare.

In a simple and flavorful vegetarian main dish, portobello mushroom caps are stuffed with spinach, leeks, and goat cheese. The mushrooms can be baked in the oven or grilled.

You'll never miss the meat in this vegetarian mushroom gravy enhanced with shallots, Marsala wine, and thyme. Here we use a combination of portobello, shiitake and cremini mushrooms for a rich, full flavor, but you can substitute one pound of any variety you like.

Simple and irresistible, serve these mushroom pierogi as an appetizer or a casual main dish. These Polish dumplings are traditionally served with soft, browned onions or sour cream.

This combination of shallots, garlic, parsley, and finely chopped mushrooms has been a component of French cuisine for centuries. Spread the mixture on crostini, use as a filling for omelets or ravioli, or as a stuffing for chicken breasts, pork loin, or baked brie.

Everyone loves homemade pizza! Here, a thin crust supports ricotta and mozzarella cheeses, fresh thyme, and sauteed shiitake mushrooms.

Broiled polenta is topped with a simple but satisfying combination of cream-drizzled cremini mushrooms and roasted asparagus. If asparagus isn't available, substitute sauteed spinach or broccoli rabe.

Buttered bread forms a crunchy and delicious container for mushrooms in cream sauce. Serve this simple-but-luxurious concoction as a dinner party appetizer.

Stuffed mushrooms are always a hit as a cocktail party appetizer. In this version, white button mushroom caps are filled with tangy goat cheese and topped with crunchy breadcrumbs.

Portobello mushrooms add a meaty taste and texture to these vegetarian tacos. Zucchini, red onion, Monterey Jack cheese and salsa make them truly satisfying.

Storebought frozen puff pastry makes easy work of this savory mushroom and spinach pie. Serve with a salad as a main dish or cut into small squares for a quick appetizer.

Often-overlooked celery is the star of this fall salad along with an assortment of fresh mushrooms. This delicately dressed salad is finished off with Parmesan cheese.

The fresh flavors of oranges and dill dance against the earthy background of quinoa and dried and fresh mushrooms. If you can’t find quinoa, use rice, couscous, or bulgur wheat in its place.

Fragrant jasmine rice and meaty shiitake mushrooms are a winning combination. Serve this impressive, easy side dish with roast meats or fish.

Portobello mushrooms have become a favorite vegetarian substitute for burgers. Here, they’re topped with a spicy mustard, jalapeno, and horseradish-laced guacamole.

Bacon adds a smoky flavor to this mushroom soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver.

Simple quesadillas get a touch of class when filled with prosciutto, sauteed mushrooms, Gruyere cheese, and arugula. Serve for lunch or dinner, or cut into wedges for a tasty appetizer.

Utterly simple and so satisfying, mushrooms and pearl onions are roasted together until rich and sweet. Serve this easy side dish with mashed potatoes and roast chicken.

Sweet roasted beets combine with curried bell peppers, mushrooms, and Brussels sprouts to fill this delicious wrapped sandwich. Tangy ricotta salata and yogurt make the perfect dressing.

Mushrooms, garlic, lemon juice and parsley flavor this rice pilaf. Serve with steak, fish, or chicken.

Balsamic vinegar and rosemary are the perfect partners for shiitake or portobello mushrooms. Cook these mushrooms on a grill pan or an outdoor grill, or under the broiler.

Roast chicken with creamy mushroom sauce is a real crowd-pleaser. This easy dish is perfect for a weeknight meal or a dinner party.

Equally delicious for brunch or dinner, this baked egg dish is full of mushrooms, broccoli, and tangy cheddar cheese. Serve with toast, fresh fruit, or a simple green salad.

Tangy oregano-marinated mushrooms are so easy to make. Serve as an appetizer or part of an antipasto or tapas spread.

Bold, meaty portobello mushrooms stand up to tangy blue cheese and bitter endive in this flavorful salad. Serve with steak or lamb.

Rich, meaty shiitake mushrooms, thyme, and ricotta cheese fill this frittata. Equally delicious for breakfast, brunch, lunch, or dinner.