Our show-stopping vegetarian version of beef Wellington wraps a savory mushroom and parsnip filling in braided puff pastry for an impressive meatless main.

This is an elegant pasta dish for a special occasion. The sauce is light and broth-like, and the mushrooms add a meaty taste and texture.

Add the double cream and bring to the boil. Tip the cooked mushrooms into the sauce, season well with salt and pepper, and add the parsley. Butter a 24cm/9½in gratin dish and lay a pasta sheet ...

For the sauce, heat a non-reactive frying pan until hot. Add the butter and onions and fry the onion for 2-3 minutes, until softened. Add the morels and cook for 10 minutes. Add the porcini and ...

This mushroom gnocchi gets its savory flavor from dried porcini ... sauce, and dinner is ready in about half an hour. Brushing the underside of the dough with egg wash for this pot pie recipe ...

Recipes to Excite, which celebrates everyday eating with built-in wow factor. This porcini ragu is no exception. Of it, she says: "I'm not sure if you're allowed to call a sauce that doesn't ...

Don't allow the garlic to brown. Add the remaining sauce ingredients and simmer over very low heat for 2 to 4 hours. In a medium bowl, soak the porcini in 1 cup warm water for 30 minutes.

Reconstitute the porcini mushrooms in 125ml ... for this but make sure you blitz the ingredients enough so that you are left with a very smooth sauce. Return the smooth sauce to a heavy-bottomed ...