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Put crispy Hasselback potatoes on top of creamy garlic ricotta sauce and toss with sautéed yellowfoot chanterelles for an easy meal.

Fried chicken of the woods is one of the most popular ways of enjoying this wild mushroom. It has the crunch and texture of fried chicken with a hint of lemon.

Topped with fresh salsa and filled with huitlacoche, tomatoes, corn and melted white cheddar, this quesadilla is a time-tested nutritious Mexican dish. Huitlacoche is a traditional ingredient in many Mexican dishes and is often used as a meat replacement. Huitlacoche quesadillas are by far the most popular form of consumption of huitlacoche and are available all over central and southern Mexico from the griddles of street carts, restaurants, and municipal markets.

This is one of the quickest and easiest ways to enjoy the popular chicken of the woods mushroom. Sautéed with some fat and garlic, then simmered in white wine and tossed with some herbs, you'll have dinner ready in no time! Winner winner, chicken dinner, am I right? 

Flavored with sweet paprika, caraway, garlic, and marjoram, this hearty goulash-based soup features crown-tipped coral mushrooms.

Ever since I learned about scarlet elfcups, I knew I wanted to make something delicious with them. After doing some research, it turns out that many people use them on pizza, because they resemble pepperoni. This pizza is all about spring flavors, combining fresh herbs with creamy ricotta and mozzarella cheeses and the bright scarlet elfcups.

If you have some sourdough starter in your fridge and dried mushrooms laying around, this soup is for you! Originally from the Krkonoše Mountains ...

These pockets are made of potato dough and filled with Duxelles, a delicious mushroom mixture. Top with caramelized onions for the ultimate treat.

Dried mushrooms are the perfect ingredient for winter soups. My family has made this traditional South Bohemian soup with mushrooms, potatoes and poached eggs ever since I can remember. Adding cream and dill finishes the soup to perfection.

If you have a lot of maitake on your hands, pickling is a delicious way to preserve it. Parboiling the mushroom florets in the brine makes these ready to eat right away and adding some carrots and red onions brings extra color and flavor. 

Don't be fooled! Made with lobster and shrimp of the woods mushrooms, this bisque is seafood-free, vegan, and gluten-free and yet super rich and creamy thanks to blended cashews.

This deep dish pizza is made with homemade dough and filled with sautéed chicken of the woods mushrooms smothered in spicy buffalo sauce along with shredded mozzarella and blue cheese crumbles. Drizzle with a creamy blue cheese dressing and sprinkle with green onions to finish it to perfection.