Mushroom Recipes

In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, savory shiitake, and delicate oyster.

What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.

How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.

The earthy flavor of mushrooms and thyme is a delicious addition to the dinner table. Spoon over a steak or toss with pasta or rice.

Mushrooms mingle with a creamy ricotta cheese and white-wine sauce. This simple recipe brings out the best in budget-friendly button mushrooms.

Flaky mushroom-stuffed pastries are an easy vegetarian main dish or an elegant addition to a holiday buffet. Thanks to frozen puff pastry, these are quick to prepare.

In a simple and flavorful vegetarian main dish, portobello mushroom caps are stuffed with spinach, leeks, and goat cheese. The mushrooms can be baked in the oven or grilled.

No one will miss the meat in this vegan mushroom gravy from Anna Lappe, cofounder of the Small Planet Institute. Dried porcini give it a robust flavor base that shallots and white wine enhance. Use any combination of shiitake, cremini, and white button mushrooms for a rich, full flavor.

This fast flatbread pizza uses pita for the crust. Sauteed mushrooms and leeks sit atop a layer of ricotta, and the whole pie comes together in less than 15 minutes.

Cremini mushrooms bring earthy flavors to this quick stew that's made with canned tomatoes and white beans. The beans break down as they cook, giving the stew a wonderfully creamy consistency.

Utterly simple and so satisfying, mushrooms and pearl onions are roasted together until rich and sweet. Serve this easy side dish with mashed potatoes and roast chicken.

Serve these mushroom pierogi, simple and irresistible, as an appetizer or a casual main dish. These Polish dumplings are traditionally served with soft, browned onions or sour cream.

Portobello mushrooms add a meaty taste and texture to these vegetarian tacos. Zucchini, red onion, Monterey Jack cheese, and salsa make them truly satisfying.

Store-bought frozen puff pastry makes easy work of this savory mushroom and spinach pie. Serve with a salad as a main dish or cut into small squares for a quick appetizer.

Often-overlooked celery is the star of this fall salad, along with an assortment of fresh mushrooms. This delicately dressed salad is finished off with Parmesan cheese.

A blend of cream cheese and sour cream form the base of this knockout dip full of bacon, garlic, scallions, dried porcinis, and fresh mushrooms. Make the dip a day in advance to allow the flavors to blend.

Portobello mushrooms have become a favorite vegetarian substitute for burgers. Here, they’re topped with a spicy mustard, jalapeno, and horseradish-laced guacamole.

Mushrooms, garlic, lemon juice, and parsley flavor this rice pilaf. Serve with steak, fish, or chicken.

Simple quesadillas get a touch of class when filled with prosciutto, sauteed mushrooms, Gruyere cheese, and arugula. Serve for lunch or dinner, or cut into wedges for a tasty appetizer.

Bacon adds smoky flavor to this mushroom soup; tomato paste adds a touch of sweetness. Use quick-cooking barley as a time-saver.

Buttered bread forms a crunchy and delicious container for mushrooms in cream sauce. Serve this simple-but-luxurious concoction as a dinner party appetizer.