20 Rib-Sticking Fall Recipes For Mushrooms

For a hearty fall dinner, turn to mushrooms. Umami-packed fungi add a rich, flavorful element and hearty texture  to comforting autumn classics like creamy polenta, pasta, pizza, Asian noodles and much more. Oh, most of these crowd-pleasing recipes for mushrooms are also vegetarian? Didn't even notice.

The very definition of comfort food, this mushroom stroganoff is ideal for chilly winter nights when all you want is a big bowl of carbs to warm the cockles of your heart. Traditionally a Russian meal with beef in the starring role, we updated this nineteenth-century classic and gave it a plant-based twist. With tender, sautéed portobello mushrooms and a dairy-free cream sauce, our version packs all the delicious flavor of the original dish without the sky-high calorie count.

The best steak you'll ever have may just be a mushroom. But not just any mushroom: An oversized cluster of the oyster variety that crisps up in the pan, developing a deep brown crust and undeniable meatiness that just might have you convinced, if only for a moment, that you're eating a hunk of meat instead of a mycological miracle.

There's no reason to do without burger and fries when meat is no longer on the menu. By stuffing the already "meaty" portobello mushrooms, you create a dense texture that would fool anyone into thinking there's more than just veggies inside that bun—and when I first turned vegan, that was of paramount importance. I was never a fully fledged fast-food aficionado, but I enjoyed the occasional blowout. Now, however, I can indulge my greasy whims from the comfort of my home and without harming any unsuspecting cows in the process! It's diner food without the moral, calorific, and overly-processed dilemma, and who could ask for more than that?

Like the little ridges in penne rigate that are designed to soak up sauce, the crinkly leaves of savoy cabbage catch every creamy, earthy drop as well. Cabbage, often regarded as poor people's food, feels luxurious in this mushroom-laden entrée. Here I like to use a combination of shiitake, oyster and cremini mushrooms, but almost any fresh mushroom will work fine.

It's usually deviled kidneys you get on toast, but I like 
to devil mushrooms. You still get all the flavor, and 
you can share them with your vegetarian friends too.

This flavorful tart is perfect for baking the day before you serve it. All you need to do is warm it up when it's time for brunch. If you can find them, use seasonal mushrooms.

Here's a gorgeous option for holiday meals that every-one at the table will love. Whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel.

Be aware that this kugel has a delicate consistency and serves more like an Italian sformato (vegetable soufflé) than the dense kugels you might be used to. Normally we like to make this dish in ramekins and serve it in individual portions, for an elegant look and feel. In Seattle, we found squat 8-ounce Mason jars and baked individual kugels in those, but baking in a 9-inch square glass baking dish works well, too — just let the kugel cool slightly before slicing or scooping into individual portions.

Portobello mushrooms have a strong, earthy flavor and will fill your kitchen with a tantalizing aroma, making these hard to save for the next day.

Keep a bottle of Marsala stashed in the back of the cupboard and you will find yourself returning to this speedy recipe every few weeks, never growing weary of it. Jacob likes it with creamy mashed potatoes, and though I'm always loath to argue with creamy mash as an accompaniment, there are also egg noodles, orzo, mushroom ravioli, gnocchi — the choices are many. If I'm in the mood for extra sauce, I simply use more mushrooms and another splash or two of Marsala. Make it as you want to eat it — never a bad rule to cook by.