Poached mushrooms 
This recipe is the jumping off point for the other recipes here. Feel free to use whatever mushrooms you like — everyday button and cremini, gourmet-style oyster, chesnut and lion's mane or foraged mushrooms in season — and in any ratio. Once the mushrooms are poached and removed from the liquid, you can add a few spoonfuls of vinegar and use them as pickled mushrooms. They would make a great addition to a charcuterie board or antipasto plate.

1 pound mixed mushrooms, such as button, cremini, chesnut and oyster, cut into equal-sized pieces and smaller mushrooms can be left whole
4 cups water
2 cloves garlic, crushed
3 stems of fresh thyme or ½ teaspoon dried
2 bay leaves
1 teaspoon olive oil
1 teaspoon salt
¼ teaspoon ground pepper
2 strips lemon peel

In a medium-sized pot, add all the ingredients and bring to a boil. Turn the heat off and let the broth sit for 15 to 20 minutes. Strain the solids from the broth, return the broth to the pot and bring it to a simmer over medium-low heat. Add the mushrooms and simmer 10 minutes.

Remove the mushrooms from the liquid to use later or for the following recipes. The mushrooms can kept in the refrigerator for several days.

Mushroom pâté 
This recipe is forgiving and lends itself to experimenting or adjusting for your favourite ingredients. Don’t like walnuts, try hemp seeds. Not a rosemary fan, use tarragon instead or extra thyme. If you want to be really indulgent, skip the regular garlic and blend in a few cloves of black garlic.

1 recipe of poached mushrooms
¼ cup yellow onion, diced
2 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons butter
¼ cup white wine
¼ cup walnuts, lightly toasted
2 teaspoons Dijon mustard
¼ cup ricotta
1 tablespoon green onion, diced
1 tablespoon parsley, chopped
1 teaspoon each fresh thyme and rosemary
Salt and pepper to taste

Add the oil, onion and garlic and cook over medium-low heat until they soften and start to caramelize. Add the butter, mushrooms and a pinch of salt and pepper. Continue to cook until the mushrooms also take on some colour. Add the wine and cook until the wine has almost evaporated. Remove the mushrooms from the pan and place in a bowl to cool.

Toast the walnuts lightly in a dry pan over medium-low heat. Add the mustard and walnuts to the mushrooms and stir to combine. Place the mushrooms into a food processor and blend until they're chopped. Add in the ricotta and blend until everything combines and there are few chunky bits.

Use a spatula and remove all the pâté from the food processor into a mixing bowl. Fold in all the herbs and season with salt and pepper to your liking.

Serve the pâté smeared on grilled bread or as a dip with crackers. Dress it up by topping it with fresh figs, shaved fennel, asparagus tips, roasted peppers or prosciutto.

The pâté can be kept in a clean container, in the refrigerator for up to a week.

Mushroom salad with fire-roasted Poblano pepper and bacon dressing 
Once you've prepared the poached mushrooms, this recipe is quick to put together and makes for an interesting appetizer or a light dinner with a chunk of good bread. You can even skip the salad and serve it as a side at a family-style meal. Poblano peppers offer a little heat, but if you like extra, add your favourite pepper or pepper flakes.

1 recipe poached mushrooms
2 strips bacon
1 Poblano pepper
1 tablespoon shallots, minced
2 cloves garlic, minced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
¼ cup olive oil
¼ teaspoon chilies, your favourite (optional)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
2 cups salad greens

Preheat your grill or burner to high. Place the Poblano pepper directly over the flames and cook until charred on all sides, approximately ten minutes. Once charred, place the pepper in a bowl and cover with a plate to allow the pepper to steam. When the pepper is cool to the touch, rub off the skin. Cut off the stem end and remove the seeds. Dice the pepper into quarter-inch pieces. Reserve.

Place the bacon in a frying pan and cook over medium heat until crisp. Remove the bacon from the pan and place on a cloth to drain. Pour all but a spoonful of bacon grease from the pan and add the garlic and shallots. Cook until soft, approximately three to four minutes. Remove the pan from the heat and add the mustard, vinegar and oil (and chilies, if you are using them) and whisk to combine.

Crumble the bacon then add it to the dressing. Pour the dressing over the mushrooms. Add the chopped parsley, Poblano pepper and season with salt and pepper. Stir the mushrooms to coat them with dressing and let sit 10 to 15 minutes to let the dressing soak into the mushrooms.

To serve, place greens onto a plate and top with mushrooms and drizzle with any remaining dressing.