This Oyster Mushroom Saag is one of the easiest dishes we’ve made (and most of the things we make are pretty easy, so that’s saying something!)
It comes together fast, and is a great way to use any kind of oyster mushroom + any fresh green like kale, chard, spinach, etc.
Read MoreShiitakes, Tofu, and Broccoli on a bed of Udon noodles is a healthy and delicious meal option that just happens to also be vegan and vegetarian!
Read MoreThis recipe is a quick and easy weeknight dinner option - and between the mushrooms and the 12 cloves of garlic, you’ll definitely get some health benefits from this one to balance out the butter!
Read MoreThis recipe is super quick and easy - perfect for lunch. And we didn’t notice that it was vegan and gluten free until after we made it, so it’s a great recipe for people with food sensitivities.
Read MoreThis is easily the best dish that we’ve ever made with our Air Fryer, so we hope it’s a hit! We’d recommend adding a bit extra spice if that’s what you’re into.
Read MoreThis mushroom barley soup is a healthy way to warm up when it’s cold outside. We adapted this recipe from Julia Turshen’s Mushroom Barley Soup for Dad, from her cookbook Simply Julia.
Read MoreThis quick and easy creamy mushroom soup was voted one of Food52’s most popular recipes in 2022, and with good reason!
Read MoreThis dish was adapted from Julia Turshen’s incredible cookbook, Simply Julia. It is a quick, easy, and healthy-ish option for a delicious and hearty meal!
Read MoreThis dish was adapted from David’s favorite cookbook: Paul Prudhomme’s Louisiana Kitchen. We used a mix of mushrooms, and the Black Pearls were especially delightful in this dish.
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