Miznon, which first blew up at Chelsea Market in early 2018, caused a sensation by selling extravagantly puffy pitas stuffed with a variety of fillings, many vegetable-driven. Formulated by Israeli chef Eyal Shani, the mushroom sandwich was a case in point, the fungus glistening with oil and spilling out of the flatbread, its loamy flavor boosted by crunchy scallions, making it one of the city’s most elegant and satisfying vegan sandwiches.

Many of the city’s earliest veggie burgers deployed mushrooms, and the result was often stunning. At Spring Cafe, a vegan spot just west of Chinatown, king oyster mushrooms — the ones with a tubby stem and smaller cap — are sauteed and draped over a hamburger bun. This mushroom variety proves to be one of the most flavorsome and densely textured.

Founded in 1994 on Sullivan Street by Jim Lahey and Monica Von Thun Calderón (he’s now the sole proprietor, she runs Grandaisy Bakery), this establishment was a leader in the no-knead bread revolution, and a pioneer in reviving Italian pastries and focaccias of an arcane sort. At the main branch in Hell’s Kitchen, a full range of focaccias are presented: potato, cauliflower, tomato, and pizza bianca. But a favorite is the one paved with mushrooms with little swatches of onion for sweetness. One serving makes for a full snack or two squares can make a meal. It’s available at four other branches, too.

This persistent Lower East Side pop-up from Christopher Wagenlander, Asher Sendyk, and Hai Oliveria specializes in katsu-style cutlets. Along with the expected pork and chicken sandos (sandwiches typically featured on crustless white bread), it also offers one planked with a portobello mushroom cap. It proves to be a great meat alternative because when you get through the crunch, the grease, and the dressing, the mushroom has more flavor than the other menu choices.

On the edge of the Gowanus Canal, Helena S. Fabiankovic and Robert Gardner opened Baba’s six years ago and turned to family recipes for pierogies. The doughy dumplings run from conventional (sauerkraut, cheese, and potato) to the more creative (jalapeno or mac and cheese), but you can have any choice topped with sauteed mushrooms, which turn a fistful of pierogies into a lush dish fit for a main course.

Mushrooms are no stranger among the dishes at this experimental Korean restaurant in the East Village. One standout is the menu’s long-running mushroom salad, wherein lightly fried maitakes, shiitakes, and wood ears combine like a magnificent mushroom dance. Every bite is different, and this is one salad mushroom lovers will never get tired of.

Chicken tinga — with its smoldering chipotle chiles — may be more familiar to many, but it’s only one version of the classic. At El Mitote, mushrooms are used instead. The slippery texture makes the filling unique and the sliced mushroom’s striated cap holds sauce as well as any shape of pasta. The mushroom’s earthy flavors are a nice contrast to the the sharper smoked chiles. Pick corn or flour tortillas.

One of the most exciting things on the menu at Bolero — an innovative Vietnamese restaurant on Williamsburg’s main drag — is chef Matt Le-Khac’s vegetarian take on the classic soup known as bun bo Hue, from the mid-country port of Hue. In it, king oyster mushrooms in all their bulbous glory stand in for the usual assortment of beef, pork, and (sometimes) pork blood. The mushroom is sliced every which way, and fried tofu plays a part, but the dominant flavor remains lemongrass backed up with other fresh herbs such as culantro (shown here).

The cold dishes that make up a Shanghai appetizing buffet often contain a selection of mushroom dishes, including both cloud ears and black mushrooms. Both are tossed with spongy pieces of gluten in a thick, sweet soy sauce at this Flushing Shanghai teahouse in the shadow of the Long Island Railroad. The the soup dumplings and classic noodle dishes are front and center here, but don’t let them distract you from the wonderful cold apps that are perfect in the summer.