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Ingredients

• ✓ maitake mushroom
• acorn squash
• olive oil
• salt
• black pepper
• farro
• vegetable broth
• onion
• riesling wine
• cranberry
• thyme
• pecan
• parsley
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an extra-large baking sheet with aluminum foil.
2. 2 Cut each squash in half, slicing through stems and blossom ends; remove seeds. Prick skin with a paring knife. Brush 1 tablespoon oil on cut sides; sprinkle with ¼ teaspoon each salt and black pepper. Arrange squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 45 to 50 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Rinse and drain farro; transfer to a saucepan. Stir in broth and ¼ teaspoon salt; bring to a boil over high heat. Reduce heat to medium-low; simmer, covered, until tender, about 20 minutes. Drain any excess broth.
5. 5 Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion and mushrooms; cook until onion is translucent and mushrooms softened, 8 to 10 minutes. Add wine; cook and stir until reduced by half, about 30 seconds.
6. 6 Add cranberries and thyme; cook and stir until cranberries plumped, about 4 minute. Remove and discard thyme sprig. Stir in cooked farro, pecans, and parsley; season with balsamic vinegar and remaining ¼ teaspoon each salt and black pepper. Spoon farro mixture into squash halves. Keep warm in oven until ready to serve.

By Nicholio

Ingredients

• ✓ maitake mushroom
• chicken breast
• cornstarch
• sesame oil
• canola oil
• shiitake mushroom
• zucchini
• soy sauce
• chile paste

Instructions

1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Ingredients

• ✓ maitake mushroom
• pizza dough
• flour
• olive oil
• cremini mushroom
• oregano
• thyme
• kosher salt
• black pepper
• baby spinach
• ricotta cheese
• pecorino romano cheese
• garlic
• mozzarella cheese
• pecorino romano cheese

Instructions

1. 1 Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
3. 3 Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add cremini and maitake mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
4. 4 Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
5. 5 Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in a bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
6. 6 Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
7. 7 Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.

By John Somerall