Mushrooms for dinner

Fragrant, earthy mushrooms, harvested in the fall, are an iconically seasonal flavor for me. Autumn seems like the time when one should be making fresh pasta with chanterelles, hot soup with morels (and cream, and sherry), and looking to the market for foraged oyster mushrooms to pair with thyme and pungent Gruyere.

I’ve shared one of my favorite mushrooms dishes, a leek and mushroom tart with salt-and-pepper crust, here before.

But, after seeing this pizza on (of all places) the Ikea blog, I’m feeling inspired to break out the pizza stone—as well as some sage and crème frâiche.

Do you have any favorite ways to use mushrooms in the fall?

[Top two images taken on a visit to the New Amsterdam Market]

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