There are thousands of types of edible mushroom, some big, some small, some beautiful and some rather less so. From the humble button to rarer, more exotic fungi such as morels and porcini, mushrooms can be enjoyed raw, cooked or dried and bring a depth of flavour and plenty of umami to any dish.
Mushrooms sautéed with garlic and served over pasta make a satisfying supper and there’s little more soothing than a simple mushroom soup. No collection of mushroom recipes would be complete without a risotto but you’ll never have had one quite like Fabrizio Marino’s vegan mushroom risotto with miso.
With their earthy flavours, mushrooms are the very essence of woodland and make a great substitute for meat in vegetarian dishes. Instead of a steak sandwich, try this mushroom sandwich with pine nuts, raisins and capers as a satisfying snack. They also complement fish very well such as the land-meets-sea delights of Theresa Buongiorno’s Cuttlefish and mushroom tartare reveal.