Wild Mushroom, Leek and Gruyère Quiche

There is no flavour combination quite like that of earthy mushrooms, tangy cheese and sweet leeks. This savoury tart is a natural make-ahead option for an effortless brunch, but it's so versatile that you can also serve it for lunch or dinner with a nice crisp white wine and mixed tender greens.

Scallop & Mushroom pie

Scallops and mushrooms work beautifully together in this pie, and the addition of sherry gives it a lovely warming flavour.

Meaty yet tender, with a subtle flavour, scallops are a popular delicacy in Northern Ireland, whose coastal waters and sea loughs have long been a plentiful source. The name scallop, derived from the French escalope, means “shell,” and it’s in the bivalve’s distinctive shell that this pie is traditionally served. Scallops go well with hearty flavours such as bacon, chorizo and black pudding, and can be sautéed in butter, skewered and barbecued, or stir-fried.

Creamy Wild Mushroom Soup with Herbed Bread Crumbs

If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.

Lightened-Up Cream of Mushroom Soup

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream.

Braised Chicken Pie with Caramelized Onions, Mushrooms and Chestnuts

Instead of a traditional tourtiere, this year I'm serving a puff pastry-topped pie that's especially festive with tiny onions and chestnuts. For variety you can replace the chicken with pork or veal. To use canned chestnuts instead of the fresh, add these already-cooked nuts when adding the mushroom mixture.

Chicken Braised with Chestnuts and Shiitake Mushrooms

Few Chinese banquets are without a fancy preparation of a whole chicken or duck. The rich chestnuts and shiitake mushrooms suit the New Year's table and represent fall and winter respectively. The carrot slices stand for gold coins that welcome the coming spring with riches, and the green bok choy reminds us of summer. Don't think of this dish as only for Chinese New Year; it makes a wonderful main course at any table.

Brandied Mushrooms

Mushroom Bourguignon

This hearty vegetarian meal tastes delicious served with a side of mashed potatoes.