Maitake Mushroom

Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.

This soup is trendy ramen’s healthier sibling: The buckwheat in soba is nutritious and a good source of fiber (in a flavorful maitake mushroom soy broth, too).

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

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This lima bean soup recipe calls for soaking the beans overnight, but the resulting creamy texture is well worth the time.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.

This is not your grandma’s beef stroganoff. We updated our favorite parts of the classic by swapping in a medium-rare strip steak and adding a squeeze of lemon and sprinkling of dill for a fresh take on dinner.

Tossed with a miso and tahini dressing, this spring-evoking grain bowl can be topped with whatever seasonal produce looks irresistible at the market.

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—you want to reduce it just until it clings to the pasta.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

Start your weekend on a healthier note with this herb-packed frittata.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

This is not your basic antipasti. Serving a beautiful platter of wood-roasted seasonal vegetables, cured meats, hand-crafted cheeses, home-cured olives, and smoke-kissed crusty bread to family and friends as a prelude to dinner is an artful way to honor guests. This is just what chef Chris Bianco does at his restaurant, Pizzeria Bianco, in Phoenix, Arizona. Chris’s wood-fired pizzas are now legendary, but his wood-roasted antipasti platter sings. I hope you will enjoy my version, and create many versions of your own.

Hen of the woods, also known as maitake, are my favorite mushroom. They’re as meaty and rich as steak and they make a great side dish. You can also try this technique with oyster mushrooms in clusters or even shiitakes, both of which will cook more quickly. The seasonings couldn’t be simpler, but the unusual combination of sesame, parsley, and lime is utterly delicious.

Start this recipe the night before serving so that the mushrooms can marinate overnight. Widely known as “hens of the woods” because of their richness and dense texture, maitakes can look intimidating, like a strange piece of brown coral. But they’re delicious, meaty, and easy to work with. If you’ve never tried maitakes, I encourage you to experiment with them. Portobellos, shiitakes, or any mushroom big enough to grill may also be used.