Justin Chapple teaches how to make this meatless version of Carpaccio using underappreciated button mushrooms. When served raw, they're a terrific canvas for so many other flavors and textures, including the crisp celery and buttery hazelnut used here.
Ayesha Nurdjaja makes a crispy stuffed pita with maitake mushrooms, caramelized onions, herbs and garlic. The arayes are served with lemon crème fraîche for dunking.