Fragrant pâté made from soup meat with a substantial mushroom filling brings joy from the first bite. It's hard to resist its ...

Put the porcini mushrooms in a bowl and cover with hot water from a kettle. Put the cashews in a separate bowl and cover with hot water. Heat a frying pan over a medium–high heat, add a drizzle ...

Here's how to make mushroom pate by Chantelle Nicholson from Tredwell's restaurant in London.

Super savory mushrooms and buttery cabbage get a puff pastry blanket in this vegetarian take on Beef Wellington.