30 Marvelous Mushroom Recipes to Help You Eat More Fantasic Fungi

mushrooms including button, cremini, oyster, portobello, and porcini

Is there anything you can't make with mushrooms? Here you'll find our best recipes with mushrooms including main dishes like mushroom pasta, hearty stuffing with mushrooms, mushroom pizza, mushroom tacos, and sausage-stuffed portobellos, as well as mushroom appetizers and side dishes

01 of 31
Ryan Liebe

Whether enjoyed as a main dish or a side or an appetizer, mushrooms bring rich umami and other savory flavors to every recipe they star in. Our collection here includes not-to-be missed soups like a vegetarian take on French Onion and a dairy-free (but incredibly creamy) mushroom soup with coconut milk and miso. There are irresistible appetizers like mushroom pierogi and a super easy and quick-to-make Taleggio-and-Roasted Mushroom Dip. Entrées include meat-free dishes like Mushroom-Eggplant Lasagna and meaty meals like portobello mushrooms stuffed with sweet sausage because truly, mushrooms play well with so many ingredients. We consider them culinary chameleons.

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. These are the mushrooms that the recipes you'll find in the slides ahead are built on, but there are a few dishes that star the more expensive and harder to find chanterelles and porcini.

When you're buying mushrooms, look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. And when you get home from the market, refrigerate loose mushrooms (unrinsed) in a paper bag. If you purchased containers of mushrooms, store them in the refrigerator in their original packaging. Use mushrooms within a few days of purchase.

Also, it's important to know that it's a myth that you shouldn't wash mushrooms when prepping them. 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. Then you're ready to get cooking with our best mushroom recipes!

02 of 31

Coconut-Miso Mushroom Soup

coconut-miso mushroom soup
David Malosh

Dairy free but so creamy, this is a mushroom soup you'll be making on repeat.

03 of 31

Portobello, Sausage, and Fennel Dressing

portobello sausage and fennel dressing
David Malosh

Mushrooms feature in many a stuffing recipe but this one stands out from the crowd. Hearty portobellos are a good partner for sweet Italian sausage and potato sandwich bread. Anise-like fennel adds a subtle note.

04 of 31

Warm Mushroom and Chicories Salad

warm mushroom and chicories salad
David Malosh

Seared shiitake and oyster mushrooms are tossed with bitter chicories, quick-pickled shallots, toasted hazelnuts, pomegranate arils, and anchovy paste for this salad that's a bold mix of colors, textures, and flavors.

05 of 31

Whole Roasted Maitake Steaks with Japanese Sweets-and-Leeks Mash

whole roasted maitake steaks with japanese sweets-and-leeks mash
David Malosh

A sophisticated meat-free entrée starring a steak-sized maitake mushroom set atop a luscious mash of Japanese sweet-potatoes and leeks. Drizzled with soy sauce and lime and roasted at high heat, the maitake's texture concentrates to near-porterhouse perfection.

06 of 31

Mid-Atlantic Seafood Stew

mid-atlantic seafood stew
David Malosh

A tasty riff on the Italian-American dish cioppino, this rich fish dish calls for thick slices of king-oyster mushrooms instead of the expected scallops.

07 of 31

Tagliatelle with Porcini Butter Sauce

tagliatelle with porcini butter sauce
David Malosh

When you have fresh porcini mushrooms there's no need for lots of bells and whistles, so this elemental pasta dish calls for just butter, garlic, and fresh tagliatelle. Then some chopped parsley and a lashing of sharp, salty Pecorino Romano cheese for serving.

08 of 31

Chanterelle Gravy with Tarragon

chanterelle gravy with tarragon
David Malosh

A special occasion mushroom, that's the chanterelle. If you're lucky enough to have some of these "queen of the woods" then try this elegant pan gravy. Aromatics including shallot and tarragon build flavor, butter and flour add texture, and the sweetness of Madeira balances the mushrooms' umami.

09 of 31

Mushroom Tacos with Charred-Corn Salsa

mushroom tacos with charred corn salsa
Chris Simpson

For a quick vegetarian dinner, make these hearty tacos with grilled portobellos and corn.

10 of 31

Vegetarian French Onion Soup with Mushrooms

Alpha Smoot

French onion soup gets even more delicious with "meaty" mushrooms; they amp up the flavor without weighing you down.

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Chicken with Mushrooms

chicken mushrooms pan
Andrew Purcell

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.

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Pasta with Mushrooms, Dill, and Creme Fraîche

Mushroom-and-Dill Pasta with Creme Fraiche
Marcus Nilsson

Meaty button or cremini mushrooms are offset by fresh dill and a spicy, richly-flavored crème fraîche sauce in this umami-packed main that's on the table in 35 minutes.

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Vegetarian BLT with Roasted Shiitake Mushrooms

Roasted-Shiitake "B"LTs
Ren Fuller

Mushrooms are a great stand-in for meat like bacon. Roasting shittakes in the oven coaxes out their deep umami qualities and firms their texture up just enough so they become a satisfying sandwich filler.

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Cauliflower-and-Mushroom Roast

Bryan Gardner

Our deconstructed take on a grilled cheese sandwich uses roasted cauliflower steaks as a base and crunchy toasted bread as a garnish. Umami-rich mushrooms and nutty Gruyère turn them into a satisfying vegetarian dinner.

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Stuffed Portobellos with Arugula-and-Bread Salad

Armando Rafael

Stuffed mushrooms aren't just for appetizers and they aren't only for vegetarians. This version features hot Italian chicken sausage but you could just as easily use turkey or pork sausage. Portobellos make a meaty main and an arugula salad (with croutons!) is the perfect partner.

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Mushroom-Eggplant Lasagna

Mushroom and Eggplant Lasagna
Bryan Gardner

There are three kinds of cheese—mozzarella, ricotta, and Parmigiano-Reggiano—in this vegetarian lasagna. Silky eggplant and umami-rich cremini mushrooms make a decadent filling.

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Mushroom Gravy


No one will miss the meat in this vegan mushroom gravy. 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.

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Mixed-Mushroom and Scallion Pizza

Mixed-Mushroom and Scallion Pizza
Roland Bello

Button, cremini, and portobello mushrooms, along with scallions and Parmigano Reggiano are the toppings for this pizza. You don't need a sauce—it's that good.

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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.

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Taleggio-and-Roasted-Mushroom Dip

Aaron Dyer

This cheesy, decadent vegetarian dip takes mere minutes to put together and is a certified crowd pleaser. It uses a mix of mushrooms—either go with a bag of mixed mushrooms or a combination of cremini, button, and portobello, adding in some more exotic mushrooms like oyster or shiitake if you can find them. Be sure to have plenty of crusty bread or crostini on hand for serving.

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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.

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Goat-Cheese-Stuffed Mushrooms

stuffed mushrooms
José Manuel Picayo Rivera

Stuffed mushrooms are always a hit as a party appetizer. In this version, white button mushroom caps are filled with tangy goat cheese and topped with crunchy breadcrumbs.

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Mushroom Pierogi


These mushroom-packed Polish dumplings are traditionally served with soft, browned onions or sour cream.

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Mushroom Tart


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.

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Mushroom Duxelles

Ellie Miller

This elemental combination of shallots, garlic, parsley, and finely chopped mushrooms is a classic component of French cuisine. Spread the mixture on crostini or use as a filling for omelets or a stuffing for chicken breasts, pork loin, or baked Brie.

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Grilled Polenta and Balsamic Mushrooms

Marcus Nilsson

For a sophisticated and budget-friendly vegetarian dish, polenta, arugula, slivers of Parmesan cheese, and juicy portobello mushrooms are drizzled with a warm balsamic sauce.

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Wild Rice with Mushrooms and Parsley


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

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Mushroom, Cheddar, and Toast Frittata

Andrew Purcell

Whether for brunch or dinner, this button mushroom frittata is a winner. The cubes of bread make it feel like an inside-out egg sandwich.

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Mushroom Barley Soup


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

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Marinated Mushrooms

marinated mushrooms
Sang An

Oh so classic, these tangy oregano-marinated mushrooms are also so easy to make. Serve them as an appetizer or part of an antipasto or tapas spread.

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Sautéed Mushrooms with Toasted Flatbread and Baked Eggs

Ryan Liebe

Mushrooms and eggs are a classic combo, and for good reason—they complement each other so well. This one-dish (vegetarian!) dinner stars an assortment of juicy sautéed mushrooms along with baked eggs and toasty croutons. It's also excellent for brunch or lunch, in fact it's an all-round winner.

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