Earthy, meaty and flavorful, mushrooms offer a plethora of uses in the kitchen! Plus they taste delicious and are highly nutritious!
This collection of our 40Best Mushroom Recipes features our favorites from around the globe. From full-on mushroom dinners to mushroom soups & salads and everything in between, we hope you find some creative inspiration here.
Creamy Gorgonzola Chicken with Mushrooms and Sage is flavorful, decadent, and perfect for special occasions like birthdays, anniversaries or Valentine’s day. The creamy gorgonzola sauce is dreamy and delicious.
This Asian-style, vegan portobello mushroom burger is full of delicious umami flavor! It’s slathered with Asian-style Guacamole and topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!
Vegan Mushroom Pasta with roasted sunchokes and a creamy vegan artichoke heart sauce ( use canned or frozen artichoke hearts) that can be made in under 30 minutes! Delicious, healthy, nut-free and totally vegan.
This Vegan Lasagna is made with a robust mushroom-spinach bolognese sauce, fresh basil, vegan ricotta and no-boil lasagna noodles topped off with a creamy marinara sauce, drizzled with Arugula Basil Pesto. Vegan comfort food at its best! READ NOTES.
Date night Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! Try this with Smoked Mushrooms for extra WOW factor!
We love the depth and umami that mushrooms bring to soups and stews. So meaty, savory and earthy! Here are a few of our favorite mushroom soup recipes we think you will love.
Creamy Mushroom Soup
Creamy Mushroom Soup with Rosemary and Garlic – a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight dinners! Serve this with crusty bread for a simple hearty meal! GF and Vegan adaptable!
A non-traditional version of Kimchi Soup with Shiitake Mushrooms, Silken Tofu and Kale that is vegan and gluten-free adaptable. Spicy, hot and sour, serve over rice, noodles or on its own, with a drizzle of sesame oil.
Learn how to make authentic Tom Kha Gai (Thai Coconut Chicken Soup) with this simple delicious recipe. Can be made in an Instant Pot or on the stovetop. Gluten-free and vegan adaptable! Updated 3/20 ( see notes)
20-Minute Miso Soup with Leeks, Mushrooms and Greens
20-minuteMiso Soup Recipe with leeks, shiitake mushrooms, wilted greens, and tofu makes for a fast and easy weeknight dinner. Full of flavor and nutrients it is highly nourishing while remaining light and lean. Vegan and GF adaptable.
These hearty flavorful Buddha Bowls feature mushrooms front and center.
Miso Mushroom Bowl
This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)! Vegan & Gluten-Free.
How to smoke mushrooms on your stovetop! Elevate your vegan and vegetarian mains with Smoked Mushrooms! This simple easy technique requires no special equipment and can be made on your stovetop. Add flavor, complexity and depth to dishes you are already making, in 15-20 minutes!
Truly the best mushroom gravy recipe! It’s super easy, vegan-adaptable & gluten-free adaptable, and soooooooooo full of flavor, depth and complexity with the addition of miso! Use this on mashed potatoes, turkey or stuffing!
These light and savory appetizers are a beautiful start to any meal.
Teriyaki Mushroom Lettuce Wraps
Delicious Vegan Lettuce Wraps are filled with Teriyaki Mushrooms and brown rice- an easy Asian-inspired lunch idea or appetizer that is healthy, vegan and satisfying. Gluten-free Adaptable! Made with Homemade Teriyaki Sauce.
Mushrooms are low in both calories and carbs, while providing a wealth of macro and micronutrients – B vitamins, selenium, zinc, Vitamin D, and copper. Mushrooms are high in antioxidants, particularly ergothioneine and glutathione, which may protect cells from damage.
What are the best ways to cook mushrooms?
Mushrooms can be sauteed, grilled, roasted or simmered, all with great results.
Mushrooms’ high moisture content makes them very perishable. Store them in a paper bag or container with airflow to allow air circulation. Mushrooms can also be wrapped in a paper towel and placed in an opened plastic bag. Mushrooms can last up to 10 days in the fridge if stored properly.
What is the best way to clean mushrooms?
Use a brush or rough towel to brush away any loose debris, keeping mushrooms dry instead of washing them in water. If mushrooms are very dirty and must be washed, make sure to towel dry or air dry them on a sheet pan before cooking.
Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
Cut or tear to a similar size- roughly 1/2 inch thick.
Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
Add a splash of wine if you like, to deglaze the pan. Cook this off.
Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice. Set aside.
Make the pasta:
Cook Pasta in 8 cups of water with 1 teaspoon of salt– according to package directions to al dente. Drain, reserving the pasta water.
While pasta is cooking, heat a large skillet over medium heat. Add the fresh peppercorn and toast for 1 minute, stirring, until fragrant. Add 1/2 cup pasta water and lower heat to a gentle simmer. Add more pasta water as needed to keep about 1/2 cup liquid in the pan.
Grate the pecorino cheese and place in a bowl. Add enough hot pasta water, mix to create a thick paste or slurry (1/4- 1/2 cup pasta water). Set aside.
When the pasta is aldente, add it to the pepper-water, stir for a couple minutes, to help pasta release starch and create a creamy base. Add more water as needed, if it gets dry. You want it kind of loose!
Once pasta is cooked to perfection, grated pecorino “paste”, and stir well, adding more pasta water to loosen and get it a little saucy. Taste for salt and pepper, adjust to taste.
To serve, divide among bowls, top with the sauteed mushrooms and drizzle with olive oil.
Store-bought grated parmesan will clump and not dissolve well here. Best to either grate your own pecorino cheese or buy it finely “ground”.
Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.