Fall Mushroom Recipes and More
Last Updated September 26, 2016
We have gathered some great recipes featuring mushrooms of all kinds. In Indiana, mushrooms are foraged in the spring, summer and fall and they lead to rich, hearty flavors and often are great meat substitutes. Our Harvest 2016 issue allowed us to discover where our readers can buy, forage and learn about mushrooms in the Heartland and these recipes are absolutely our favorites!
Magnificent Mushrooms
No one is ambivalent about mushrooms. Say the word to a group of people and half of them will lick their lips while the other half wrinkles their noses. But perhaps the nose-wrinklers are thinking of...
Portobello and Sweet Potato Lettuce Wraps
A delicious meat alternative perfect for a main dish or small plates.
Oyster Mushroom Pasta with Scorched Red Wine Sauce
Be sure to check out Andrea Bettini's Basic Pasta to make sure this recipe is top-notch.
Arugula, Shiitake and Sun-Dried Tomato Tart
As we come out of hibernation, the new season gives us the beautiful bounty of spring greens. Take arugula, also known as rocket lettuce: It lends a refreshing peppery twist to any dish. Meanwhile,...
Shiitake Ice Cream
You might not think it, but believe us it's true – mushroom ice cream is the real deal.
Crispy Portobello Goat Cheese Cups
Bite-sized is best when it comes to tailgating. These crunchy, savory cups will be the star of your pregame.
Indiana Duck Breast with Zucchini, Wild Mushrooms, Pears and Pine Nut–Pear Ketchup
“The awesomely primal flavor and texture of duck too often gets lost in overly rich flabby dishes. Here, the duck’s fat carries these barely cooked vegetables and the sugary musk of the pear is...
