If there's one thing about me: I'm a huge mushroom girl. I add organic mushroom powder to my coffee every morning for gut and brain health, take liquid mushroom drops for an immunity boost when I'm ...

This recipe is part of the L.A. Times’ Week of Meals series. A seasoned mix of crunchy crouton and sesame seed adds texture and flavor to simply roasted mushrooms and broccolini. If you don’t have ...

Chanterelle, King oyster and maitake mushrooms are roasted in large chunks and served atop a stroganoff cream sauce made with dried porcini stock. Prop styling by Kate Parisian. (Silvia Razgova / For ...

Try our trick for crispy roasted mushrooms and bid mushy mushrooms goodbye forever. Fact checked by Marcus Reeves Medically reviewed by Kristy Del Coro, MS, RDN, LDN Perfectly crispy and browned ...

1. Preheat the oven to 425°. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, until tender, tossing once.

Note: Roasting the mushrooms and using the liquid that they give off during the roasting process in the creamy, flavorful sauce makes this pasta dish a mushroom lover's dream. From Meredith Deeds. • 1 ...

Resilient and reliable as they are, mushrooms rarely win my dollars at the farmers market. They’re usually relegated to side dishes, which makes them easy for me to overlook. But mushrooms deserve ...