On their own, roasted mushrooms are golden, buttery, and delicious, but we’ve gone a step further and jazzed them up by showering them with a blanket of crunchy, chile-flecked breadcrumbs....

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

Here, tender, whisper-thin crêpes, made with matzo meal from instead of flour, are folded around a creamy filling of mushrooms, onion, and chives.

These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers.

Earthy porcinis with tart tomatoes in a creamy sauce make for a vegetarian appetizer or main course that even meat-eaters might love.

If you’re hankering for a spectacular centerpiece for a vegetarian meal, look no further than this hearty pie.

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it.

An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch.

Mushrooms give these elegant crêpes a substantial, almost meaty character, and the pepper sauce makes them festive.