I feel like I beg for fantastic restaurant dishes on Twitter at least once a week.  And while I never expect glamour shots (ahem…see above), it is nice to see them.  I was particularly taken aback that this was an at-home re-creation of Barcelona’s famous mushrooms.  Nice work, Ninette!

Did anyone else ever get a thrill from adding great fixings to standard grilled cheese sandwiches?  You can put just about anything in between thick bread with some cheese and I will love it but mushroom and tomatoes have been my favorite combination since college. Apparently I share that choice with Poor Girl Eats Well because I saw this sandwich come through my reader and my stomach growled. Loudly.

My first thought when I saw this recipe was of Mushroom Taco Mac.  Much like teachers and students, we at the Mushroom Channel would never officially tell you that we have favorites among our official recipes. So I am not officially telling you now that the recipe is spoken of with deep sighs and goofy hunger-induced grins. The mushroom’s ability to soak up flavor works especially well with Mexican spices for me.  But this salad is its own good thing and I want to recognize The Comfort Food Is Always Here properly.  With only a few ingredients, my thought leans toward serving this over mixed greens with a little extra chipotle sauce.

If you have ever aspired to be the kind of person who has an elegant snack or two at the ready when friends drop by, this is the recipe for you. The filo cups required for these are wonderfully easy and I’ve seen mushrooms work into them in some truly lovely ways (all simple as simple comes).  For the Love of Cooking has posted a version that involves filo cups, caramelized mushrooms and brie. All things that make for a happily stocked refrigerator.

I write this hoping that today finds you all fully recovered from a feast with friends and family alike. And by “recovered” I mean plotting menus for the next several weeks.  This is always an interesting week in the kitchen for me because on the one hand, there are inevitable glorious leftovers but on the other, I’m a little over them and  ready to start trying a few new flavors.

If you feel similarly then today is the ROW of your dreams because we’ve got something for everyone!

The Kitchn has a hot list of soups to make with your turkey stock  and other Thanksgiving leftovers.  You’ll notice that the vast majority of them have mushrooms including Hot and Sour Mushroom, Cabbage and Rice Soup, Mushroom Soup and traditional Hot and Sour Soup.  If you’ve never made turkey stock, here is a great instructional post. You will thank yourself later.

If you’ve got more leftovers than some straightforward stock, check out the recipe for Turkey Fricassee with Mushrooms at Serious Eats. Leftover meat, with fresh herbs, mushrooms and wine cooked with a rich broth > potpurri.

If you’re done with turkey but not the cold weather comfort food, Coconut Lime has a divine Chicken and Mushroom bake with your name on it. She has a great trick using fresh mushrooms and evaporated milk that cuts down on the fat in standard cream-based soups.

Jennifer Perrillo has quickly become a favorite read around here…in all of her various nooks including her personal blog, Gourmet Unbound, and Food 52. She has a new project called The Family Table focused on healthy, delicious eating for parents and kids alike. Not only do we love the idea but we already love the approach- she leads with Mushroom Bolognese and great advice on helping kids get used to new ingredients…like mushrooms.

Speaking of family-friendly, that’s my hunch for Cooking Light’s Pesto, Spinach and Mushroom Lasagna as executed by Pink Parsley.  That is a slew of my favorite things in one place and I’ve had a number of great experiences with Cooking Light’s recipes. Experiences that leave me full but feeling svelte nonetheless.

Last but not least, there are those of you out there who barely saw the last guest’s taillight turning the corner before you started planning the next gathering. For those of you in this camp, consider Evil Shenanigans and her Bacon Jalapeno Stuffed Mushrooms. This essentially combines my two very favorite Pioneer Woman appetizers and somehow  manages to improve on the fat factor (these still aren’t light, but improved). The lovechild of bacon wrapped jalapenos and brie stuffed mushrooms? Don’t mind if I do.

You have been busy. And yes, I mean “you” in the collective sense.  We have also been busy.  Busy reporting back on two of the big adventures we took in October (FNCE and IFEC). My oh my though, we missed one week of Recipe of the Week posts and suddenly your delicious (and might I say attractive?) posts have popped up like…well, like mushrooms.

With that in mind, it’s time to dig in because there’s a lot of appetite to get through today!

First up we have Burgundy Buttons from Heather at Home Ec 101. For something that’s relatively easy to put together, this is a versatile one.  Served on steaks, in baked potatoes or even on pasta, this is four ingredients to a relative umami bomb. One of our featured contributors, Rachel,  pointed these out to us and then made them for her own family that same night!

Next up we have a new face in the crowd. I was combing through food blogs tonight (favorite pasttime, don’t you know) when I came across this beautiful site.  I thought I had my post all sealed up but when I saw this photo series, the recipe looked too good not to feature. Go say hello to Sprouted Kitchen and her Stuffed Portabellas with Herb Sauce.  Your eyes will be glad you did. Though you may need to answer to your appetite later.

Do you see the picture above? Of course you do. And you saw the one before it? This is us proving a point. When you’ve seen one stuffed portabella, you’ve not seen them all. Not even close.  Aside from being an all-around gorgeous shot, this is everything I want in my dinner tonight. It’s hard for me to believe but I already have everything in this masterpiece on hand and there’s a good chance you do too. Frozen spinach, can of artichoke hearts, sundried tomatoes, goat cheese, an onion and a portabella mushroom…the things happy kitchens are made of. This Stuffed Portabella with Balsamic Reduction from Love and Olive Oil is most certainly what a happy kitchen is made of.

Next up we have Stuffed Mushrooms with Sundried Tomatoes from That’s the Way the Cookie Crumbles.  Now to be fair, this was originally posted a couple weeks ago but we’re officially past Halloween now and into the high season of party-planning and I don’t think these could be more perfect.  Elegant, appealing and can be assembled ahead of time- the ideal passed poppable. And just to keep things current (and because, when asked to choose between things I like,  I prefer “both” ), I encourage you to check out her Pumpkin Porcini Soup as well.

Last but most certainly not least, we have our favorite rancher to bring this week’s highlights home. We love The Pioneer Woman and not just because she loves us back.  Because she very simply loves food and loves to share it. Photos like this don’t hurt the cause but I can’t imagine many folks hear mushrooms, brie and garlic in a recipe without taking a look. This is another great candidate for party poppables although a completely different flavor profile. Mushrooms Stuffed with Brie from The Pioneer Woman, because it sounds like a good idea and it is.