5 Mushroom Recipes That Taste Like They Came From a Restaurant

What makes mushrooms taste like a restaurant made them is everything around them — a sauce, a crust, cheese on top. Five recipes, five different tricks. The gentlest: silky steamed eggs strained through a sieve, with champignons caramelized in soy, honey and rice vinegar spooned over as a sticky glaze. The crunchiest: a creamy julienne folded into a tortilla triangle with a sausage hiding in every corner of the crust, air-fried until the mozzarella bubbles. On the grill, hollowed caps filled with herbed cream cheese wear a bacon belt that seals and crisps at once. The snack of the set gets its golden crust from a spoonful of seasoned mayonnaise and fifteen minutes in the air fryer. And the dinner is Georgian: salted-early mushrooms and ham baked under a mozzarella lid, where the browned cheese edge everyone fights over runs the whole rim, served in the dish it bakes in.

Recipes in this video

The gentlest of the five: strained custard steamed to a wobble, with the mushrooms doing all the shouting from on top as a sticky soy-honey glaze.

The crunchy one: a creamy julienne hiding in a tortilla triangle with a sausage in every corner of the crust — one look inside and good luck making just one.

The mushroom stops hiding in a filling and becomes the cup: cream cheese inside, a bacon belt outside doing the crisping, parmesan melting on the heat.

The snack of the five: whole mushrooms, a spoon of mayo and the air fryer — the emulsion does the crust so you don’t have to.

The dinner: one pan, one dish, one lid of cheese — salted-early mushrooms with ham under mozzarella, where the browned edge everyone fights over runs the whole rim.

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