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Mushroom Wellington with baby turnips and spinach

by Matt Tebbutt
Main course

Mushroom wild rice salad with pomegranate and spring onion

by Rukmini Iyer
Main course

Mushroom, basil and broccoli pappardelle

by Mary Berry
Main course

Mushroom, cheese and steak stack with red pepper dressing

by Phil Vickery
recipe

Mushroom, chestnut and jamón ibérico wellingtons

by José Pizarro
Main course

Mushroom, chestnut and squash filo pie

by Dr Rupy Aujla
Main course

Mushroom, chickpea and spinach curry

by Dr Rupy Aujla
Main course

Mushroom, pea and carrot ramen with quick chilli oil

by Dr Rupy Aujla
Main course

Mushroom, spinach and asparagus saccottini

by Theo Randall
Main course

Mushrooms and chestnuts with za’atar

by Yotam Ottolenghi
Side dishes

Mushrooms, leeks and fried eggs on toast

by Rachel Phipps
Brunch

Mussel and leek fritters with sweetcorn relish

by Matt Tebbutt
Main course

Mussel and saffron risotto with kale crisps

by Matt Tebbutt
Main course

Mussel pilav

by Nigel Slater
Main course

Mussel soup with crispy lamb

by Ellis Barrie
Main course

Mussel stew with garlic

by Michel Roux Jr.
Main course

Mussel, mullet, shrimp and saffron risotto

by Matt Tebbutt
Main course

Mussel, pumpkin and saffron soup

by James Martin
Light meals & snacks

Mussels cooked in beer

by Rick Stein
Starters & nibbles

Mussels in pineapple curry with coconut rice

by Mandy Yin
Main course

Mussels marinière

by James Martin
Light meals & snacks

Mussels puttanesca with linguine

by Elly Curshen
Main course

Mussels with Bayonne ham and shallots

by Rick Stein
Starters & nibbles

Mussels with poulette sauce

by Rick Stein
Main course
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