One of the original fast foods, mushrooms are perhaps at their best when cooked simply - throw into a pan sizzling with butter or olive oil, then sprinkled with fresh garden herbs. Autumn is the main British mushroom season, with Portobello, chestnut and the ubiquitous closed cup making up the basket. From further afield, try smoky shiitakes, delicate oysters and robust - often dried - porcinis, which are readily available in the supermarket or grocery shop. From bubbling brie fondue to Italian risotto, these fuss-free dishes show off both wild and cultivated varieties in all their glory.
Made for sharing, this creamy cheese and mushroom fondue is the perfect excuse to call friends for a special supper
Celia Brookes Brown cooks up a meat free feast with this sensational golden crisp mushroom strudel and cool herb sauce
Garlicky cheese-topped mushrooms oozing rich, dark juices make this a winner for meat-free eating from Celia Brookes Brown
Sophie Grigson's mouth-watering risotto is made with dried wild mushrooms and cultivated mushrooms
A simple variation on a classic Sunday lunch Silvana Franco's steak and mushroom yorkies are quick and easy enough to make any day of the week
For an appetising starter try David Laris's recipe for filo cases filled with goat's cheese, spinach and mushrooms
For a simple party or buffet dish try this creamy blend of wild mushrooms on garlicky toasts by Antony Worrall Thompson
Wild mushrooms, apples, walnuts, chicory and a creamy dressing make a delicious salad in Jo Pratt's simple yet stylish recipe
Pasta doesn't come much faster than Gennaro Contaldo's fabulous flavour-packed tagliatelle, teeming with wild mushrooms and hinting of chilli
An autumn treat from Giorgio Locatelli: wild mushrooms cooked in wine and garlic with polenta to mop up the juices
