Flat noodles with thin sliced lamb, mushrooms, and dark soy sauce

Beef and mushroom sandwich

Beef and mushroom sandwich with onions, pepper, Worcestershire sauce, and provolone cheese.

Method:

1. Cook sliced mushrooms in olive oil with pink salt and pepper. Add pre-cooked beef (for 12-14 ins in Worcestershire sauce, pepper, salt, garlic powder, chili flakes, cumin powder, and red onions, I used leftover beef medallions from dinner)
2. Toast bread on a pan or in oven until crunchy, but not browned.
3. Add a slice of provolone or your prefered cheese. Top with pickled jalapeño for some extra crunch.

Mushroom Matar Malai (Mushroom and green pea in cream)

1. Heat olive oil in a non-stick pan. Add diced onions, crushed garlic and break a cinnamon bark into several pieces.
2. Cut button mushrooms into quarters. Sprinkle salt and pepper evenly. Toss into the pan. Cover and cook on slow flame. Add green peas and kasuri methi (dry methi leaves). Cook further and add 1 tbp of cream (I used Nestle for this recipe). Taste for salt. You may add red chili powder and a pinch of turmeric if you want.

I sauteed the remaining mushrooms for breakfast the following day with onions in olive oil , salt and pepper with a sunny side up.

Enoki mushrooms with salted fish

To prepare salted fish: Cure fresh  fish of your choice (I used hilsa) in an dry, air-tight container- fill with salt, and keep it sealed in a dark place. Before cooking, desalt by washing away excess salt. 
Dice Enoki mushrooms into bite size pieces, thinly slice onions, crush garlic, mince green/thai chilis.
In a wok, add cooking oil and fry the onions, garlic and diced fish. Add the mushroom, salt , turmeric, red chili powder, minced chilies. Cook in medium low. Serve with steamed rice.

You may also use Seafood mushroom . I have heard from my parents that button mushrooms taste good with dry shrimp paste. Going to try that next.

Chicken Marsala

Resurrecting an old favorite from the Italian restaurants in Boston

Ingredients:
4 boneless, skinless chicken thighs or breasts, well pounded
Button Mushrooms, sliced
Marsala wine
All purpose flour
Salt
Pepper (freshly crushed )
Oregano (dry)
Lemon juice
Olive oil
Parsley

1. Pound the chicken thighs to uniform thickness using a meat mallet.
2. Dredge the meat in a mix of  salt, pepper, flour, and oregano.
3. Heat olive oil in a non-stick,  brown the chicken on both sides. Keep aside.
4. In the same oil add sliced button mushrooms, freshly squeezed lemon juice, salt, pepper till the mushrooms brown on edges. (Squeeze the chicken for excess oil and use it to cook the mushrooms)
5. Add Marsala wine, chicken broth (preferably low-sodium). 
6. Add the chicken, reduce the sauce, turning once or twice. Add freshly chopped Italian parsley.

Serve with a light pasta.

Coq au Vin

Link 1 (in French)

Link 2

I made it in a pan for dinner.

1. First, I tore some bacon and put on a pan, along with diced shallot(can use pearl onions instead) and diced potatoes(not necessary, can add carrots too). 
2. Then I added some marinated chicken pieces (less cooking time), salt(prefer using salt while cooking then at the end), crushed pepper, bay leaves, crushed cloves of garlic and stirred. 
3. Used some red wine for the sauce and some fresh parsley.

You can use chicken broth instead of chicken pieces for amazing bacon and potatoes.

You can have baked cinnamon apples as dessert.

Chicken cutlets in mushroom sauce

Use chicken breast fillets, dust pepper and salt on them, dip in egg wash, Italian breadcrumbs, Parmesan shavings and grill at an outdoor grill or conventional oven.
For sauce: You can use sliced mushrooms in wine sauce or campbell's cream of mushroom in chicken broth/milk.

Chicken cutlets with mushroom sauce

Chicken cutlets with grilled veggies

Roast duck with bok choy and shiitake mushrooms

My recipe for Roast duck is here. I sauteed the bok choy and shiitake in soy sauce and plum sauce separately. Goes well with shaved truffles too.

Roasted duck legs

Honey-braised roast duck leg with shiitake mushrooms

1. For marinade: Make shallow cuts on the legs with a sharp knife and marinade in 4-5 tbsp soya sauce, freshly grated ginger, garlic, ground cinnamon, cloves, (green cardamoms optional) anise seed, and honey in a ziplock overnight.
2. Bake for about 2 - 3 hrs in a preheated oven at 375 F. Turn sides when necessary and braise honey and soya sauce to keep the skin from drying completely.
3. You can broil the last 5 minutes or at 500 F to brown the skin.
4. Slice oranges into thin round slices and place the roast legs with sprigs of your favorite herb.
5. You can serve with your favorite dipping or orange sauce

You can also add your favorite duck sauce to the baste or marinade. Sometimes, packaged Peking sauce can be added to enhance the natural flavors. Don't overkill.

If you have a whole duck and want to use the giblets, you can look up some suggestions here

Stuffed mushrooms

Stuffed mushroom recipe (Italian) 1

Link 2 (with crabmeat)

Sauteed shitake mushrooms in chicken broth
Shitake mushrooms -sliced in halves
Saute in butter.
Add soya sauce, chicken broth.
Cover and cook till tender

Can add broccoli florets.

Rogan Mushroom (Mushrooms in Onion Tomato Gravy)

I hold mushrooms in high regard. Not only they are rich in nutrients like some B Vitamins and essential minerals- I find them delicious. Give me a mushroom sandwich or cream of mushroom soup anytime- really.

You can add green peas to the following recipe and make a version of Khumb-matar ki sabzi (Mushroom -peas curry)

1 large onion quartered
3 medium-sized tomatoes quartered
2 green chillies
5 cloves garlic
1" piece of ginger
3 tbsps cooking oil
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder (optional)
1/4 tsp turmeric powder
1 tsp garam masala
500 gms button mushrooms wiped clean and cut into halves
Salt to taste
4 tbsps thick unsweetened yogurt or sour cream, whisked till smooth
Chopped fresh coriander to garnish
Preparation:

Put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
Heat the cooking oil in a deep pan on medium heat, add the above mixture and all the powdered spices. Stir and fry till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning.
When the masala is done , add the mushrooms and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the mushrooms are soft but not pulpy/ overcooked. Stir in the yogurt or sour cream.

A bit of cashew paste and ground poppy seeds can do wonders for a gravy. I like using it in my meatballs (Kofta curry). You can use it for this recipe too.

Zucchini and mushroom bake

This is a quick vegetable recipe minus hassles for days when you don't really feel like cooking on a stove-top. Doesn't look much compared to colorful Indian cooking, but tastes great. All you need is some

1. Olive oil/ melted butter
2. Diced or half moon shaped zucchini
3. Sliced / halved mushrooms
4. Sour cream
5. Crushed black pepper
6. Salt
7. Garlic powder

You can add a couple of cloves to make it more interesting.

Mix all together and bake at 350 F for 20 minutes or until vegetables are soft. You can add chicken and rosemary or your favorite herbs. Bake longer (45 mins) if you add chicken. Skip the sour cream if you like to eat light. Also, olive oil is a healthier option than butter.