• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup wild mushrooms, sliced
• 4 cups chicken/vegetable broth
• 1 cup white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp truffle oil
• 2 tbsp butter
• Olive oil
• Salt and pepper
• Fresh parsley (optional)

1. Warm Broth: Heat broth in a saucepan.
2. Cook Mushrooms: Sauté mushrooms in olive oil, set aside.
3. Sauté Onion & Garlic: Cook onion in olive oil, add garlic.
4. Add Rice: Stir in rice, cook for 2 minutes.
5. Add Wine: Pour in wine, cook until absorbed.
6. Add Broth: Add broth one ladleful at a time, stirring frequently.
7. Mix Mushrooms: Stir in mushrooms when rice is creamy.
8. Finish: Stir in Parmesan, butter, and truffle oil. Season with salt and pepper. Garnish with parsley.

• 1 baguette, sliced
• 1 cup wild mushrooms, chopped
• 2 cloves garlic, minced
• 2 tbsp truffle oil
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• Salt and pepper
• Parmesan cheese (optional)

1. Toast Baguette: Brush slices with olive oil and toast at 400°F (200°C) for 5-7 minutes.
2. Cook Mushrooms: Sauté mushrooms and garlic in olive oil with thyme. Season.
3. Assemble Crostini: Top toasted baguette slices with mushrooms. Drizzle with truffle oil. Add Parmesan if desired.
4. Serve: Warm in the oven for 2-3 minutes.

• 2 cups cooled risotto
• 1 cup flour
• 2 large eggs, beaten
• 1.5 cups breadcrumbs
• Oil for frying
• Truffle oil (optional)

1. Shape Balls: Form risotto into golf-ball-sized balls.
2. Bread Balls: Coat each in flour, dip in eggs, then breadcrumbs.
3. Fry: Heat oil to 350°F (175°C). Fry balls until golden (3-4 minutes).
4. Drain & Serve: Drain on paper towels. Drizzle with truffle oil if desired.

• 1 pizza dough
• 1 cup wild mushrooms, sliced
• 1 cup fontina cheese, shredded
• 2 tbsp truffle oil
• 1 tbsp olive oil
• 1 garlic clove, minced
• Arugula or parsley (optional)
• Salt and pepper

1. Preheat Oven: Heat oven to 475°F (245°C).
2. Cook Mushrooms: Sauté mushrooms and garlic in olive oil.
3. Assemble Pizza: Top dough with cheese and mushrooms.
4. Bake: Cook on a pizza stone or sheet for 10-12 minutes.
5. Finish: Drizzle with truffle oil. Garnish with arugula or parsley.

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups wild mushrooms, sliced
• 4 cups broth
• 1 cup heavy cream
• 2 tbsp truffle oil
• 2 tbsp butter
• Salt and pepper
• Fresh thyme or parsley (optional)

1. Sauté: Cook onion and garlic in olive oil.
2. Cook Mushrooms: Add mushrooms, cook until tender.
3. Add Broth: Pour in broth, simmer for 10 minutes.
4. Blend: Puree soup until smooth.
5. Finish: Stir in cream and butter. Season, drizzle with truffle oil, and garnish.

• 4 chicken breasts
• 1 cup wild mushrooms, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1/2 cup cream cheese
• 1/4 cup Parmesan cheese
• 2 tbsp truffle oil
• 2 tbsp olive oil
• Salt and pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme)
• Toothpicks or kitchen twine

1. Preheat Oven: Heat to 375°F (190°C).
2. Cook Mushrooms: Sauté onions, garlic, and mushrooms in olive oil. Add spinach, season, and cool.
3. Mix Filling: Combine mushroom mix with cream cheese and Parmesan.
4. Prepare Chicken: Pound chicken breasts to even thickness.
5. Stuff Chicken: Spread filling on chicken, roll up, and secure with toothpicks or twine.
6. Sear Chicken: Brown chicken on all sides in a skillet.
7. Bake: Transfer to a dish and bake for 20-25 minutes.
8. Finish: Drizzle with truffle oil and garnish if desired.

– 225g shiitake mushrooms, sliced

– 30g butter

– 2 cloves garlic, minced

– Salt and pepper to taste

– Fresh parsley for garnish (optional)

1. Heat a skillet over medium heat and add butter.
2. Once the butter has melted, add minced garlic and sauté for about 1 minute until fragrant.
3. Add sliced shiitake mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until mushrooms are tender and slightly caramelized.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley if desired.
6. Serve hot as a side dish or over rice or pasta.

– 225g shiitake mushrooms, sliced

– 1 bell pepper (any color), thinly sliced

– 1 small onion, thinly sliced

– 2 tablespoons soy sauce

– 1 teaspoon minced ginger

– 2 cloves garlic, minced

– 1 tablespoon sesame oil

– 2 green onions, chopped (for garnish)

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
3. Add sliced shiitake mushrooms, bell pepper, and onion to the skillet.
4. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Pour soy sauce over the vegetables and toss to coat evenly.
6. Cook for another 1-2 minutes until heated through.
7. Garnish with chopped green onions.
8. Serve hot over steamed rice or noodles.

– 225g shiitake mushrooms, sliced

– 225g pasta (such as fettuccine or penne)

– 240ml heavy cream

– 2 cloves garlic, minced

– 50g grated Parmesan cheese

– Salt and pepper to taste

– 30ml olive oil

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add sliced shiitake mushrooms to the skillet and cook for 5-7 minutes until mushrooms are tender.
5. Pour in heavy cream and bring to a simmer. Cook for 3-4 minutes until sauce thickens slightly.
6. Stir in grated Parmesan cheese until melted and smooth.
7. Season with salt and pepper to taste.
8. Add cooked pasta to the skillet and toss until well coated with the creamy mushroom sauce.
9. Serve hot, garnished with extra Parmesan cheese if desired.

– 200g Arborio rice

– 225g shiitake mushrooms, sliced

– 950ml chicken or vegetable broth, warmed

– 120ml white wine (optional)

– 1 small onion, finely chopped

– 50g grated Parmesan cheese

– 30g butter

– 30ml olive oil

– Salt and pepper to taste

1. In a large saucepan, heat olive oil and butter over medium heat.
2. Add finely chopped onion and sauté until translucent, about 3-4 minutes.
3. Add sliced shiitake mushrooms and cook for another 5-7 minutes until mushrooms are tender.
4. Add Arborio rice to the pan and stir to coat with oil, cooking for 1-2 minutes until lightly toasted.
5. If using, pour in white wine and cook until absorbed, stirring constantly.
6. Gradually add warm chicken or vegetable broth, about 120ml at a time, stirring frequently and allowing each addition to be absorbed before adding more.
7. Continue cooking and stirring until rice is creamy and tender, about 20-25 minutes.
8. Stir in grated Parmesan cheese until melted and well combined.
9. Season with salt and pepper to taste.
10. Remove from heat and let sit for a few minutes before serving.

– 225g shiitake mushrooms, whole or sliced

– 30ml olive oil

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– Salt and pepper to taste

– Fresh thyme for garnish (optional)

1. Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. If using whole mushrooms, remove stems and slice mushrooms if desired.
3. In a large bowl, toss shiitake mushrooms with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
4. Spread mushrooms in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 15-20 minutes, stirring halfway through, until mushrooms are golden brown and crispy.
6. Remove from oven and garnish with fresh thyme if desired.
7. Serve hot as a side dish or use as a topping for salads, pizzas, or pastas.

– 1 pound white button mushrooms

– 4 tablespoons unsalted butter

– 4 cloves garlic, minced

– 1 teaspoon dried thyme

– ¼ teaspoon salt

– ¼ teaspoon black pepper

– 2 tablespoons lemon juice

– 2 tablespoons fresh parsley, chopped

1. Clean the mushrooms with a damp cloth and trim the stems.
2. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until browned on all sides.
3. Reduce heat to medium, add butter and garlic, and stir well.
4. Season with thyme, salt, and pepper. Add lemon juice and scrape up any browned bits from the bottom.
5. Sprinkle with parsley and serve hot.

– 20 white button mushrooms

– ½ cup cream cheese

– ¼ cup grated Parmesan cheese

– 2 tablespoons bread crumbs

– 2 cloves garlic, minced

– 2 tablespoons fresh parsley, chopped

– Salt and pepper to taste

1. Preheat oven to 375°F (190°C). Clean the mushrooms and remove stems.
2. In a bowl, mix cream cheese, Parmesan, bread crumbs, garlic, parsley, salt, and pepper.
3. Fill each mushroom cap with the mixture.
4. Place on a baking sheet and bake for 20 minutes or until golden brown.

– 1 cup Arborio rice

– ½ cup white wine

– 1 quart chicken or vegetable broth

– ½ pound white button mushrooms, sliced

– 1 small onion, chopped

– 3 tablespoons butter

– ¼ cup grated Parmesan cheese

– Salt and pepper to taste

1. In a large pot, heat 1 tablespoon of butter and sauté onions until translucent.
2. Add mushrooms and cook until tender.
3. Stir in rice and cook for 1-2 minutes.
4. Add wine and cook until absorbed. Gradually add broth, one cup at a time, stirring constantly until each is absorbed.
5. Stir in remaining butter and Parmesan cheese. Season with salt and pepper.

– 1 pound white button mushrooms, sliced

– 1 small onion, chopped

– 2 cloves garlic, minced

– 4 cups chicken or vegetable broth

– ½ cup heavy cream

– 3 tablespoons butter

– ¼ cup flour

– Salt and pepper to taste

1. In a large pot, melt butter and sauté onions, garlic, and mushrooms until tender.
2. Stir in flour and cook for 2-3 minutes.
3. Gradually add broth, stirring constantly. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in cream and season with salt and pepper. Cook for an additional 5 minutes.

– 1 pound pasta

– ½ pound white button mushrooms, sliced

– 2 cups fresh spinach

– 3 cloves garlic, minced

– ¼ cup olive oil

– ¼ cup grated Parmesan cheese

– Salt and pepper to taste

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil and sauté garlic until fragrant.
3. Add mushrooms and cook until tender. Stir in spinach and cook until wilted.
4. Toss the pasta with the mushroom mixture. Sprinkle with Parmesan cheese and season with salt and pepper.

– 450 grams oyster mushrooms, cleaned and sliced

– 1 red bell pepper, sliced

– 1 yellow bell pepper, sliced

– 1 small onion, sliced

– 2 cloves garlic, minced

– 30 milliliters soy sauce

– 15 milliliters sesame oil

– 1 teaspoon ginger, minced

– 1 tablespoon sesame seeds

– 2 tablespoons vegetable oil

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, and sauté for 1 minute until fragrant.
3. Add sliced onions, bell peppers, and oyster mushrooms.
4. Stir-fry for 5-7 minutes until vegetables are tender.
5. Add soy sauce and sesame oil, and stir well to coat the vegetables.
6. Sprinkle with sesame seeds and serve hot over rice or noodles.

– 225 grams oyster mushrooms, cleaned and sliced

– 8 flour tortillas

– 150 grams shredded cheddar cheese

– 2 tablespoons butter

– 1 small onion, chopped

– 1 red chili, finely chopped (optional)

– 1 tablespoon fresh cilantro, chopped

– Salt and pepper to taste

1. In a skillet, melt 1 tablespoon of butter over medium heat.
2. Add onions and chili, and sauté until onions are translucent.
3. Add oyster mushrooms and cook until tender, about 5 minutes. Season with salt and pepper.
4. Heat a separate skillet over medium heat and add a tortilla.
5. Sprinkle cheese over half of the tortilla, then add the mushroom mixture and cilantro.
6. Fold the tortilla in half and cook until the cheese melts and the tortilla is golden brown, about 2-3 minutes per side.
7. Repeat with remaining tortillas and filling. Cut into wedges and serve.

– 225 grams oyster mushrooms, cleaned and chopped

– 1 baguette, sliced

– 3 cloves garlic, minced

– 30 milliliters olive oil

– 1 tablespoon balsamic vinegar

– 2 tablespoons fresh parsley, chopped

– Salt and pepper to taste

1. Preheat oven to 200°C (400°F).
2. Arrange baguette slices on a baking sheet and brush with olive oil. Toast in the oven for 5-7 minutes until golden brown.
3. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
4. Add chopped oyster mushrooms and cook until tender, about 5 minutes.
5. Stir in balsamic vinegar, salt, and pepper.
6. Spoon the mushroom mixture onto the toasted baguette slices.
7. Garnish with fresh parsley and serve.

– 225 grams oyster mushrooms, cleaned and sliced

– 6 large eggs

– 1 small onion, chopped

– 30 grams grated Parmesan cheese

– 2 tablespoons butter

– 2 tablespoons milk

– Salt and pepper to taste

– Fresh chives, chopped (optional)

1. In a skillet, melt 1 tablespoon of butter over medium heat. Add onions and sauté until translucent.
2. Add oyster mushrooms and cook until tender, about 5 minutes. Season with salt and pepper.
3. In a bowl, whisk together eggs, milk, salt, and pepper.
4. In a separate skillet, melt the remaining butter over medium heat. Pour in the egg mixture.
5. Cook until the eggs start to set, then add the mushroom mixture and Parmesan cheese.
6. Fold the omelette in half and cook until fully set.
7. Garnish with fresh chives if desired and serve hot.

– 450 grams pasta (your choice)

– 225 grams oyster mushrooms, cleaned and sliced

– 3 cloves garlic, minced

– 30 grams basil pesto

– 30 milliliters olive oil

– 50 grams grated Parmesan cheese

– Salt and pepper to taste

1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add oyster mushrooms and cook until tender, about 5 minutes. Season with salt and pepper.
5. Add cooked pasta to the skillet and toss to combine.
6. Stir in basil pesto and mix well.
7. Sprinkle with grated Parmesan cheese and serve hot.

– 4 large portobello mushrooms

– 1/4 cup balsamic vinegar

– 2 tablespoons olive oil

– 2 cloves garlic, minced

– Salt and pepper to taste

1. Clean the mushrooms and remove the stems.
2. In a bowl, mix balsamic vinegar, olive oil, garlic, salt, and pepper.
3. Marinate the mushrooms in the mixture for 30 minutes.
4. Preheat the grill to medium-high heat.
5. Grill the mushrooms for about 5-7 minutes on each side, until tender.
6. Serve as a side dish or on a bun as a vegetarian burger.

– 4 large portobello mushrooms

– 1 cup spinach, chopped

– 1/2 cup cherry tomatoes, halved

– 1/2 cup mozzarella cheese, shredded

– 2 cloves garlic, minced

– 2 tablespoons olive oil

– Salt and pepper to taste

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. Sauté spinach and garlic in olive oil until wilted.
4. Mix in cherry tomatoes, salt, and pepper.
5. Place the mushrooms on a baking sheet and fill them with the spinach mixture.
6. Top with shredded mozzarella.
7. Bake for 15-20 minutes, until the cheese is melted and bubbly.

– 4 large portobello mushrooms, sliced

– 1 tablespoon olive oil

– 1 teaspoon chili powder

– 1 teaspoon cumin

– 1/2 teaspoon paprika

– 1/2 teaspoon garlic powder

– Salt and pepper to taste

– Corn tortillas

– Toppings: diced avocado, chopped cilantro, lime wedges, salsa

1. Heat olive oil in a skillet over medium heat.
2. Add sliced mushrooms and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
3. Cook for 5-7 minutes, until mushrooms are tender.
4. Warm the corn tortillas.
5. Fill the tortillas with the mushroom mixture and add desired toppings.

– 4 large portobello mushrooms, sliced

– 1 bell pepper, sliced

– 1 onion, sliced

– 2 tablespoons soy sauce

– 1 tablespoon olive oil

– 2 cloves garlic, minced

– 1 teaspoon ginger, minced

– Salt and pepper to taste

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, and sauté for 1 minute.
3. Add sliced mushrooms, bell pepper, and onion.
4. Cook for 5-7 minutes, until vegetables are tender.
5. Stir in soy sauce, salt, and pepper.
6. Serve over rice or noodles.

– 4 large portobello mushrooms

– 1/2 cup marinara sauce

– 1 cup mozzarella cheese, shredded

– 1/4 cup Parmesan cheese, grated

– 1/4 cup fresh basil, chopped

– Salt and pepper to taste

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. Place the mushrooms on a baking sheet, gill side up.
4. Spread marinara sauce over each mushroom.
5. Top with shredded mozzarella and Parmesan cheese.
6. Bake for 15-20 minutes, until cheese is melted and bubbly.
7. Sprinkle with fresh basil before serving.