What is the best recipe you've tasted using mushrooms as the main ingredient?

I love mushroom risotto, and you've been given a good recipe for that.

Another mushroom dish I make is just a light lunch or supper dish - Cut some smoked bacon rashers into strips and fry them. Set aside on a plate. Now gently fry some mushrooms (add only a little extra oil to the pan) until they are cooked. Then pur the bacon back, throw in either some chopped tomatoes and cook through, or a good swoosh of cream, add some chopped parsley if you have it, and stir around till everything's hot. Serve on buttered toast.

Sometimes simple is best. I just add some just baked french bread to sop up the juices and I'm in heaven.

For more flavor you can get fresh mushroom blends in the produce section.

http://www.food.com/recipe/sauteed-mushrooms-julia...

Wild Mushroom Risotto - I culled this recipe from a bunch of different sources, then worked on it until it was perfect. Unfortunately, since then, I've been diagnosed with diabetes, so no risotto for me ;( But I love sharing the recipe so that it can live on...

3 14 1/2-ounce cans vegetable broth

3 tablespoons butter

3 tablespoons olive oil

2 shallots, chopped

1 pound assorted wild mushrooms (such as oyster, crimini and stemmed shiitake), sliced

1 cup arborio rice

1/2 cup dry Sherry

1/2 cup freshly grated Parmesan cheese (about 4 ounces)

1 teaspoon chopped fresh thyme

white truffle oil

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Drizzle with truffle oil.

Home-made mushroom soup

Mushroom Bruchetta. Basicially just mushrooms and garlic sautéed with olive oil for a long time, then topped on top of toasted cheesy bread yummo!

Mushroom soup

http://www.food.com/recipe/homemade-cream-of-mushr...

Grilled chicken Napoleon... it came out like the dessert Napoleon, but was alternating layers of phyllo dough, cheese, grilled chicken, and portobello mushrooms. Thought I'd died.

Seafood stuffed mushrooms and fried mushrooms

Mushrooms stuffed with crab.

Mushroom ragu over creamy polenta.