This creamy, flavorful meatless white mushroom lasagna is made with layers of pasta, velvety parmesan béchamel, rich and savory mushroom ragù, and melted parmesan cheese. This is 100% comfort food and ...

1 recipe (2 cups) mushroom ragù 2 pounds Yukon Gold Potatoes, peeled and cut into 2 to 3-inch chunks Salt and ground black pepper, to taste 4 ounces cream cheese, at room temperature 3 ounces ...

Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 minutes. Add half each of the shallots, garlic and thyme ...

2. Meanwhile, in a large, deep skillet, melt the butter in the oil. Add the mushrooms, season with salt and pepper and cook over high heat, stirring occasionally, until tender, 20 minutes.

Meanwhile, place the mushrooms in the food processor bowl (no need to clean it). Blend until there is a fine, mince-like texture. Again, this can be done by hand, but it takes a long time and ...

Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be ...

Use the tasty fungi to prepare Cream of Mushroom Soup with Green Onions, Roasted Mushrooms Gremolata Style or Rigatoni with Quick Mushroom Bolognese.

Roast mushrooms and red peppers in garlicky olive oil to create irresistible layers in this meat-free lasagna. After it's baked, a quick stint under the broiler ensures the cheese is browned and ...

5. Stir in the chopped tomatoes, tomato purée, tamari and dried mushrooms with their water. Leave to simmer for 10–15 minutes – you want the ragu to be thick and have lost the excess liquid.