Is there a better combination than garlic and mushrooms? Yes, when you pile them onto a pizza topped with creamy mozzarella and Parmesan cheese, finished with a drizzle of truffle oil. The pizza is cooked in a very hot, dry frying pan, which replicates the heat of a pizza oven, to give a crisp, evenly cooked base. It'll be your new go-to cooking method – if you don't have a pizza oven that is.
This warming, comforting vegan stew with a thick, tasty sauce is based on mushrooms and lentils, so it's filling too. The garlicky cauliflower mash is a lighter side, but mashed potato is a great accompaniment if you prefer. The stew is made in one pan and only takes 15 minutes to prepare.
You can't beat a bowl of this velvety, umami-rich soup on a chilly day. This recipe uses both fresh and dried mushrooms for an intense flavour. It can be prepared ahead and left in the fridge for two days, and it freezes well. Serve with garlicky toasts for dunking.
This creamy, veggie lasagne is comfort food at its best. It's got a little chilli warmth, which helps to bring out the savoury taste of the mushrooms, and it contains dried mushrooms too, to intensify the flavours. If you're a fan of time-saving methods, there's hardly any prep time, as the mushrooms are chopped in a food processor.
Whole mushrooms are cooked with vegetables, chestnuts and walnuts in a rich mushroom gravy, then covered with crisp filo pastry. When sautéing the mushrooms to give colour and texture, ensure both your pan and the olive oil are really hot, so the mushrooms don't become soggy.
A showstopper for a special occasion. Tender beef fillet is covered with a mushroom and chicken liver pâté, wrapped in puff pastry and served with a mushroom sauce. The beef needs to be seared, pre-cooked for a short time and left to cool completely, to ensure the pastry doesn't end up soggy. Save time by buying the pâté and using ready-made puff pastry.
This spicy, Sichuan stir-fry noodle dish really packs a punch. Bonus, it takes just 10 minutes to cook. Use straight-to-wok noodles to save on preparation time. It's best made with oyster mushrooms, which are cooked very quickly over a high heat with pak choy.
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Tartines are open toasted sandwiches, perfect for a quick lunch or brunch. The mushrooms are roasted in the oven with garlic, lemon, Parmesan and thyme, to give a crisp exterior and a tender centre. Although the recipe uses wild mushrooms, feel free to substitute with field or portobello, or any other mushroom you fancy.
Here's an easy Indian beef and mushroom curry which has a lovely kick of fresh chilli and ginger, with extra vegetables added to make a healthy dish. It will keep for up to two days in the fridge, but add the fresh spinach while reheating it. Serve with natural yogurt to counteract the heat, and some basmati rice.
A simple vegan stir-fry which is full of flavour and texture with toasted cashew nuts and meaty shiitake mushrooms. The stir-fry sauce is based on fermented black beans, available from Asian stores, but you could speed the whole process up by using black bean sauce from a jar. Serve with rice, and enjoy.
You really can make this fettuccine with a creamy mushroom sauce, all in one pan. The trick is to coat the pasta in the cream and vegetable stock and stir it in well, which prevents the pasta strands from sticking to each other. Use meaty field or portobello mushrooms for the best flavour.
Let your food processor do the hard work and these juicy burgers will be rustled up in no time. The mixture is based on chestnut mushrooms, peanut butter, black beans, garlic and smoky chipotle chilli. The burgers are baked in the oven but can be finished on the barbecue for extra smokiness. This is a vegan recipe, but they are also very good topped with melted cheese (or vegan cheese if you want to keep it vegan).
Get the recipe for chipotle, mushroom and black bean burgers
Fine, crisp crêpes are filled with garlicky mushrooms and gooey cheese to make a perfect meal. Simply serve with a green salad. The pancake batter can be made ahead and stored in the fridge for up to 24 hours, although give it another whisk before frying the pancakes. Make sure you've got the oven on low to keep your pancakes warm while you prepare the filling.
A lovely vegetarian centrepiece for a weekend lunch, with roasted squash and a duxelles of mushrooms, miso and garlic, all wrapped in puff pastry. If you buy non-butter pastry, the dish will be vegan too, but double-check the packet to make sure it's completely dairy-free. You can prepare the whole dish a few hours ahead and leave in the fridge before baking.
A chachouka, or shakshuka, is usually a baked egg dish with a mixture of tomatoes and red peppers. This is a little different, using black or wholegrain rice, roasted mushrooms, crunchy nuts and fresh spinach, for a filling, nourishing simple meal. You can make it even quicker by using a pouch of pre-cooked rice.
Jazz up taco night with this flavour-packed vegan recipe, where the mushrooms are deep-fried in a Cajun-inspired spicy beer batter, and served with crunchy pickled red onions and a herby vegan tartare sauce. Although the recipe uses a mixture of spices for the batter, for ease you could substitute with 3tbsp of shop-bought Cajun spice blend.
A meaty, herby, rich pasta sauce, savoury with mushrooms and three different meats. It's easy to put together and you can save more time by chopping the vegetables and mushrooms in your food processor. It requires slow cooking for maximum flavour, but it freezes well and will keep for up to three days in the fridge.
If you're looking for a vegetarian showstopper, this is the one. Garlicky mushrooms and spinach are mixed with grated cheese and ricotta, and encased in buttery, crisp puff pastry. Prepare it ahead of time – it will keep in the fridge for up to eight hours. Serve with a simple green salad.
This easy traybake combines sausages, mushrooms, bacon, squash and kale in a rich, sticky glaze. When wild mushrooms aren't in season, simply substitute for chestnut mushrooms, adding some rehydrated dried, wild mushrooms to get that intense, earthy flavour. The recipe calls for venison sausages, but just swap in your favourite sausage.
Fresh noodles and umami-rich shiitake mushrooms are the perfect combination in this 15-minute stir-fry. Use fresh noodles, if you can, or substitute with straight-to-wok or cooked wheat noodles. The stir-fry sauce is simple and tasty, made with toasted sesame oil and soy. Add in plenty of vegetables for a speedy and healthy meal.
Chunks of beef are slow-cooked in ale and beef stock with smoked bacon and mushrooms to give a rich, thick gravy. The meaty sauce is topped with a puff pastry lid (we'll leave it to you to decide whether it's still a pie or not...), then baked until crisp and golden. Make the pie filling in advance and freeze it, or it'll keep in the fridge for up to three days.
No meat required for this lasagne and it's perfect for when wild mushrooms are in season. Out of season, use field mushrooms with the dried porcini or ceps, as specified in the recipe. When making the béchamel sauce, cook the flour and butter for a few minutes until lightly browned, then add the milk gradually, whisking all the time, for a silky-smooth sauce.
It's worth mastering the art of making a great risotto as it gives so many options for a simple midweek meal. Frozen peas, courgettes and prawns are worthy contenders, but made with mushrooms, your risotto will have delicious depth of flavour. Stir constantly for the starch to be released from the rice to give that wonderful creamy texture. Add a few dried mushrooms too, for more intensity.
A classic combination, and for good reason. Chicken thighs, bacon and button mushrooms are cooked in a creamy, herby sauce then topped with puff pastry. You can prepare the whole pie in advance as it will keep in the fridge for up to two days. If cooking straight from the fridge, allow a little extra time in the oven.
Everyone loves a quesadilla – flour tortillas filled with cheese, beans, meats, and spices, and fried until crisp and melting. It's the ultimate homemade fast food. In this recipe, chopped mushrooms fried with garlic are used, plus mashed butter beans with roasted red peppers and smoked paprika. Fry the stuffed tortillas, then cut into wedges and eat while piping hot. Just try not to burn your tongue with your eagerness to eat them.
Guinea fowl tastes like a slightly gamey chicken, so you could use either in this easy one-pot dish. The meat is cooked in stock with sticky, sweet prunes and earthy mushrooms adding intense flavours. Fragrant with fresh thyme and garlic, it's great served with sautéed potatoes and buttered greens on the side.
Get the recipe for pot-roasted guinea fowl with mushrooms, prunes and thyme
A traditional British winter warmer, shepherd's pie is made with minced lamb, vegetables and a little garlic cooked in stock, and topped with mashed potato. If you use minced beef in place of lamb, it's called a cottage pie. Bake until golden and bubbling, and serve with buttered greens on the side.
A veggie version of the British classic. Lentils, mushrooms, vegetables and fresh herbs are slow-cooked in red wine and stock, then topped with buttery root vegetable mash and covered in melting, bubbling cheese. If you have time, make the lentil filling the day before, so the flavours develop even more.
Creamy, garlicky mushrooms are served with pan-fried pork fillets and a very indulgent mashed potato. You can use a mixture of whichever mushrooms are available, although some shiitake will add a more intense flavour. Make the mash ahead of time, then reheat it in the microwave.
Earthy mushrooms mixed with tangy Stilton and refreshing pear create this perfectly delectable canapé. This is a wonderful treat for an impromptu dinner party as it only takes 10 minutes to prep before being popped into the oven. Be sure to use firm pears so they have the sharpness needed to balance out the flavours.
Get the recipe for chestnut mushroom, Stilton and pear twists recipe
This decadent meat-free dish gives the classic eggs Benedict a deep umami upgrade. Made with a béarnaise sauce, this recipe is easy to prep and cook, making it a perfect option for a lazy weekend brunch. Do use wild mushrooms if in season for an added depth of flavour.
This rich, savoury, flavour-packed vegetarian pasta sauce is quick to put together. The mushrooms are blitzed in a food processor, then baked, to provide the base of the sauce, with more blended vegetables and a hint of garlic and chilli. Miso paste is the secret ingredient, which intensifies the savoury taste.