The Mushroom Masters Lunch Row with La Fuji Mama
This recipe uses a vegetarian mushroom stock made from dried shiitake mushrooms and kombu, a thick kelp used extensively in Japanese cooking for adding extra flavor to dishes.
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Mushroom Articles & Posts
Beef, Shiitake and Snow Pea Stir Fry from We Are Not Martha
This very weeknight-dinner-friendly stir fry is brought to you by Chelsee Adams of Boston dining duo We Are Not Martha.
Portabella and Halloumi “Burgers” from Food for My Family
Shaina Olmanson is the food writer, home cook and photographer behind Food for My Family and Olmanson Photography. This is her first recipe for the Mushroom Channel and we’re willing to cosign it as the one that could turn the meat-lovers in your house meatless…at least for one night a week.
