No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mushrooms

Explore 425 recipes, 8 articles, 14 galleries, 202 videos, and more

Hong Kong Style Chicken

expand

Pam Anderson's Vegetarian Barley Soup

expand

Mario's Homemade Pasta, Part 2

expand

Mushroom-and-Celery Salad with Parmesan Cheese

Ingredients
  • 12 ounces fresh white or cremini mushrooms, thinly sliced
  • 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
  • 6 celery stalks
  • 7 tablespoons fresh lemon juice (2 to 3 lemons)
  • 3 tablespoons finely chopped shallot
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces mixed baby lettuces, such as mache and mesclun
  • 6 ounces Parmigiano-Reggiano cheese
expand

Mushroom Turnovers with Sour Cream

Time:55 mins
expand

French Mushroom Soup from Entertaining

Other Ideas:
French, Soup course, Soups
expand

Pasta with Ham and Mushrooms

expand

Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Ingredients
  • 3 cloves garlic, peeled
  • 1 jalapeno or 2 serrano chiles, stemmed and quartered
  • 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
  • 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
  • Coarse salt
  • 12 corn tortillas
  • 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
  • 1/2 teaspoon sugar (optional)
  • 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese
expand

Pan-Roasted Striped Bass with Roasted Artichokes, Mushrooms, and Tomato Marmalade

Ingredients
  • 12 baby artichokes, trimmed and halved
  • 7 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 6 sprigs thyme
  • 4 cups mushrooms such as shiitake, oyster, or maitake, cleaned, trimmed, and shiitake sliced into 1/2-inch pieces, oyster and maitake torn into 2 or 3 pieces each
  • 4 (6-ounce) pieces striped bass fillet, skin-on
  • 1/2 cup fennel fronds, torn
  • 1 teaspoon fennel pollen
  • 16 tomato halves and 1/4 cup oil from Tomato Marmalade
  • 1 cup baby arugula
  • 8 very thin slices Meyer lemon, for serving
expand

advertisement

advertisement

advertisement

advertisement