The huge meaty mushroom was seared in garlic and olive oil, then grilled, sliced and finished with a balsamic vinegar glaze.

The delectable meaty black-capped mushrooms so familiar in both Chinese and Japanese dishes are a kind of shiitake mushroom.

In Latin, these rich, meaty mushrooms are called Boletus edulis.

They ate sandwiches made from tomato and crunchy cressa leaves, with slices of meaty nicbar mushroom.

Fish comes floating on nutty jasmine rice, framed by meaty mushrooms, while a chard salad has twists of citric bite and chili heat.

A wild mushroom saute ($6.50) was full of big, meaty mushrooms, but they were overpowered by a vinegar-heavy sauce.

In recipes in which the truffles are cooked, try using meaty mushrooms like portobellos, morels or shiitakes.

The big, meaty mushroom is doused in too much balsamic vinegar.

The meaty, flavorful mushroom was sauteed to a crisp edge, and again the contrast of flavors exploded in the mouth.

In the tart, meaty mushroom took the place of a pastry crust and held sliced tomatoes and zucchini crowned with melted cheese.