This bastilla combines crisp, shattering phyllo with a richly spiced filling of mushrooms, spinach, herbs, and softly set eggs. A fragrant almond layer and the final dusting of cinnamon sugar give it the signature Moroccan balance of savory, sweet, and warmly aromatic.

This vegan Wellington has a rich, savoury core of deeply cooked mushrooms, thyme and mustard-bound lentils wrapped in flaky golden puff pastry. The filling is hearty yet refined, with enough structure to slice neatly and enough umami to feel properly celebratory.

This mushroom bourguignon is rich, glossy, and deeply savoury, with layers of browned mushrooms, sweet shallots, tender carrots, and a red wine sauce scented with thyme. Separate sautéing of the pearl onions and finishing mushrooms gives the dish the polished texture and complexity of a restaurant-style braise.