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.
It's a myth that you shouldn't wash mushrooms. Because they are absorbent, they shouldn't be soaked, but quickly submerging them whole in a bowl of cold water cleans them more effectively than wiping them with a vegetable brush or damp paper towel. Swish the mushrooms; their grit will drop to the bottom of the bowl. Lift them out, lay them on a clean kitchen towel, and blot to remove excess moisture.
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.
Vegetarian French Onion Soup with Mushrooms
French onion soup goes one better with “meaty” mushrooms that amp up the flavor without weighing you down.
Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Mushrooms and eggs are a classic combo, and for good reason -- they complement each other so well. This one-dish (vegetarian!) dinner stars juicy sauteed mushrooms along with baked eggs and toasty croutons. If eggs and mushrooms are your thing, also try this quick baked dish: Eggs with Mushrooms and Spinach.Get the Sauteed Mushrooms with Toasted Flatbread and Baked Eggs Recipe
Chicken with Mushrooms
Quick and delicious, this simple recipe combines chicken cutlets, button mushrooms, a little white wine, and some thyme for an irresistible one-pan main dish.
Mushroom Pasta with Ricotta
Mushrooms mingle with a creamy ricotta cheese and white-wine sauce. This simple recipe brings out the best in budget-friendly button mushrooms.
Mushroom Turnovers with Sour Cream
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.
Portobellos with Leeks and Spinach
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.
White Bean and Mushroom Stew
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.
Roasted Mushrooms and Pearl Onions
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.
Stuffed mushrooms are always a hit as a cocktail-party appetizer. In this version, white button mushroom caps are filled with tangy goat cheese and topped with crunchy breadcrumbs.
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.
Duxelles -- a Simple Spread
This combination of shallots, garlic, parsley, and finely chopped mushrooms has been a component of French cuisine for centuries. Spread the mixture on crostini or use as a filling for omelets or ravioli, or as a stuffing for chicken breasts, pork loin, or baked Brie.
Mushroom-and-Celery Salad with Parmesan Cheese
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.
Grilled Polenta and Balsamic Mushrooms
Polenta, arugula, slivers of Parmesan cheese, and juicy portobello mushrooms are drizzled with a warm balsamic sauce. This is a sophisticated and budget-friendly vegetarian dish.
Portobello Mushroom Burger with Spicy Avocado Sauce
Portobello mushrooms have become a favorite vegetarian substitute for burgers. Here, they’re topped with a spicy mustard, jalapeno, and horseradish-laced guacamole.
Wild Rice with Mushrooms and Parsley
Mushrooms, garlic, lemon juice, and parsley flavor this rice pilaf. Serve with steak, fish, or chicken.
Prosciutto and Mushroom Quesadillas
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.
Mushroom, Cheddar, and Toast Frittata
Mushroom Barley Soup
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.
Tangy oregano-marinated mushrooms are so easy to make. Serve as an appetizer or part of an antipasto or tapas spread.