I have the most profound enthusiasm to share the mushroom recipes that I hold most dear. When it comes to the delightful and diverse world of fungi, I mostly stick to my comfort zone of familiar species—like shiitakes, portabellos, and buttons—when composing the following recipes.
From the creamy goodness of Mushroom Risotto to crispy Enoki Mushroom Tempura and the earthy delight of Chanterelle Tart, these dishes have serious shrooming potential.
The 12 Best mushroom recipes
1. Creamy Mushroom Risotto
Arborio rice, fresh mushrooms (such as cremini or button), and a rich combination of vegetable or chicken broth, onions, garlic, Parmesan cheese, and white wine make up the creamy Italian classic known as mushroom risotto.
Ingredients
Arborio rice
Fresh mushrooms (such as cremini or button)
Vegetable or chicken broth
Onion
Garlic
Parmesan cheese
White wine
Instructions
1. Chop finely the onion and the garlic. Slice the mushrooms.
2. In a wide saucepan, cook the onion and garlic in a drizzle of olive oil over medium heat until they’re softened and translucent. Add the mushrooms and continue cooking, stirring occasionally, until they’re well browned.
3. Add the Arborio rice and cook it for a minute before adding the white wine, which should then be allowed to absorb.
4. Increase the pace of broth addition. Add broth, one ladle at a time, while stirring constantly. When half the broth is added, the rice should look creamy but have some chew left. It will not be al dente; it will be in a creamy, partially cooked state. Add the remaining broth, and when it’s all in, add the cheese.
2. Garlic Butter Mushrooms
Mushrooms in Garlic Butter are a straightforward and delicious meal; they are sautéed in olive oil, melted butter, and minced garlic, then tossed with fresh parsley and a bit of salt and pepper to taste.
Ingredients
1 lb (450g) button mushrooms, cleaned and trimmed
3 tablespoons unsalted butter
3 garlic cloves, minced
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
Instructions
1. In a big frying pan, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted.
2. Put the mushrooms in the skillet and sauté, stirring now and then, until they turn a nice golden brown and soften, which takes about 5 to 7 minutes.
3. Add the minced garlic to the skillet, and cook for about 1 minute, until fragrant. Season with salt and pepper to taste.
4. Incorporate the leftover 2 tablespoons of butter and the parsley into the pan, cooking until the butter is melted and the mushrooms are beautifully coated. Serve warm.
3. Mushroom Stroganoff
The experience of savoring Mushroom Stroganoff is a delightful one. It begins with a blend of cremini, shiitake, and oyster mushrooms that are paired with onion and garlic and a creamy sour cream.
This is an almost decadent dish made with a good amount of butter and olive oil that couldn’t be simpler to season—just salt and pepper.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
2 cloves garlic, minced
300g mixed mushrooms (such as cremini, shiitake, and oyster), sliced
1/2 cup sour cream
Salt and pepper to taste
Instructions
1. In a large skillet over medium heat, heat the olive oil and butter until the butter melts. Add the onion and garlic, and sauté until the onion becomes translucent.
2. Combine the mixed mushrooms with the skillet and them until they are softened and all liquid has evaporated.
3. Mix the sour cream in well, seasoning the mixture to taste with salt and pepper. Cook for an additional 2-3 minutes, stirring and watching to keep the sauce heated through and creamy.
4. Stuffed Mushrooms
Mushrooms, large buttons or cremini, make a delicious appetizer. They are stuffed, to great effect, with a mixture of robustly flavored sautéed onion and garlic, fine breadcrumbs, and grated or shredded Parmesan, then baked to warm perfection.
You could (and should) serve them at any gathering or dinner party.
Ingredients
12 large button or cremini mushrooms
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. The oven should be set to 375 °F (190 °C) and a baking sheet should be lightly greased.
2. Wash the mushrooms, take off the stems, and chop the stems into tiny, little pieces.
3. Warm olive oil in a medium skillet. Add onion and chopped mushroom stems and sauté until softened.
4. Add the garlic, breadcrumbs, and Parmesan cheese, stirring thoroughly and cooking just long enough to combine. Season with salt and pepper.
5. Fill the mushroom caps with the mixture, set them on the prepared baking sheet, and bake for 20 minutes or until the tops are golden brown.
5. Sautéed Mushrooms
Sautéed mushrooms are a simple yet delicious dish made with either cremini or button mushrooms, cooked in butter and olive oil with garlic, thyme, and a slight seasoning of salt and pepper, and optionally garnished with parsley.
Ingredients* 1 pound mushrooms (such as cremini or button), cleaned and sliced* 2 tablespoons unsalted butter* 1 tablespoon olive oil* 2 cloves garlic, minced* Salt and freshly ground black pepper, to taste* 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)* 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Melt the butter and heat the olive oil in a very large skillet over medium-high heat.
2. Add the mushrooms (already sliced) and spread them out to cover the pan. Let them cook without moving them for about 5 minutes, allowing the side that is down in the pan to brown.
3. Combine the mushrooms, minced garlic, salt, black pepper, and thyme in a skillet. Cook over medium heat for 3-4 minutes, stirring occasionally, until the mushrooms are tender and well browned.
4. If needed, taste and adjust the seasoning. If desired, chop and garnish with parsley before serving.
6. Mushroom Soup
Creamy mushroom soup is a comforting dish. It is made from a variety of mushrooms, like cremini, shiitake, and oyster mushrooms.
But the base of the soup is really about the broth. I use a vegetarian broth that I really like.
But you could also use chicken broth. Or you could just use water.
And you could also use water and sleep in whatsoever a broth is, but you wouldn’t be making a flavorful soup. I finish the soup with cream.
You could use coconut cream, say, if you wanted to keep it vegan.
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g mixed mushrooms, sliced (such as cremini, shiitake, and oyster)
4 cups vegetable broth
1 cup cream or coconut milk
Salt and pepper to taste
Instructions
1. In a large pot, pour in the olive oil and set the burner to medium heat. Toss in the onion and the garlic, and let them mingle with the oil until the onion reaches translucence.
2. Put the mushrooms that have been cut into slices into the pot and cook them for about 5-7 minutes, until they give up their water and start to brown.
3. Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes.
4. Incorporate the cream, and salt and pepper to taste. Heat through before serving.
7. Enoki Mushroom Tempura
Enoki Mushroom Tempura is the crispy Japanese starter made by coating 200 grams of enoki mushrooms with a batter consisting of 100 grams of all-purpose flour, 50 grams of cornstarch, and cold sparkling water, and then frying that in vegetable oil.
Ingredients
- 200g enoki mushrooms
- 100g all-purpose flour
- 50g cornstarch
- 1/2 teaspoon baking powder
- 200ml cold sparkling water
- Vegetable oil, for frying
- Salt, to taste
Instructions
1. To prepare enoki mushrooms: r
1. Cut off the root base; r
2. Separate into small clusters.
2. In a bowl for mixing, blend the flour, cornstarch, and baking powder. Add the cold sparkling water very slowly, and mix very gently until the batter becomes smooth.
3. In a deep pot or fryer, heat the vegetable oil to 180 degrees Celsius (350 degrees Fahrenheit).
4. Coat the enoki clusters in the batter, ensuring they are completely covered. When well coated, drop them into small batches into hot oil and fry until golden and crispy, about 2-3 minutes. Drain on paper towels, sprinkle with salt, and serve dressed to impress.
8. Lion's Mane Mushroom "Steak"
Lion’s Mane Mushroom “Steak” is a next-generation plant-based dish made from Lion’s Mane mushrooms, olive oil, soy sauce, minced garlic, and fresh thyme. Together, these ingredients create a super savory blend that replicates the taste and texture of steak.
Ingredients
2 large Lion’s Mane mushrooms
2 tablespoons olive oil
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 tablespoon unsalted butter
Instructions
1. Using a damp cloth, clean the Lion’s Mane mushrooms to eliminate any dirt. Cut the mushrooms into pieces that are 1 inch thick.
2. Combine and mix in a bowl the following ingredients:
Olive oil
Soy sauce
Minced garlic
Thyme leavesThen, brush the resulting mixture over these:
Mushroom slices (the larger, the better)Be certain that the mushroom slices are well coated with this mixture.
3. Preheat a skillet over medium heat and add the butter. When melted, add the mushrooms to the skillet. Sauté for 3–4 minutes on each side, or until the mushrooms develop a golden-brown crust. Season with salt and pepper to your liking, and serve right away.
9. Chanterelle Mushroom Tart
This Chanterelle Mushroom Tart unites puff pastry with the savory goodness of chanterelle mushrooms, garlic, and crème fraîche. And Parmesan cheese tops it off.
It’s a deliciously elegant dish that couldn’t be simpler to make. And though it could easily hold center stage at a fancy dinner, I love serving it with a salad for lunch or a light supper.
Ingredients
1 sheet of puff pastry, thawed
2 cups chanterelle mushrooms, cleaned and sliced
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup crème fraîche
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Heat the oven to 400° F (200° C). On a floured surface, roll out the puff pastry and fit it into a tart pan. With a fork, prick the base.
2. In a frying pan, warm the olive oil over a medium flame. Toss in the garlic and cook for 1 minute, just until it turns golden. Stir in the chanterelle mushrooms and continue cooking them until they are tender and golden, about 5-7 minutes. Salt and pepper them to your taste.
3. Evenly spread the crème fraîche over the base of the pastry. Distribute the mushrooms that you have sautéed over the top and sprinkle with Parmesan cheese.
4. Put in the oven that has been heated and prepared at 375 degrees Fahrenheit for 20-25 minutes. Your finished product will be golden brown and crisp when it comes out. You might want to serve it warm. Indeed, it is best that way.
10. Oyster Mushroom Fajitas
A delicious and savory dish featuring hearty oyster mushrooms, vibrant red and yellow bell peppers, and onions, Oyster Mushroom Fajitas are seasoned with ground cumin and cooked to perfection in olive oil.
Ingredients
Oyster mushrooms, 300g
1 red bell pepper
1 yellow bell pepper
1 onion
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Instructions
1. Wash and slice the oyster mushrooms into thick strips. Slice the bell peppers and onion into the same-sized strips.
2. In a big frying pan, on medium heat, warm up olive oil. Toss in the onion and sauté until they’re translucent, which should take about 3 minutes.
3. Add the bell peppers to the skillet. Cook for another 5 minutes until they start to soften.
4. Add to the skillet the oyster mushrooms, along with ground cumin, salt, and pepper. Stir well and cook for another 5 to 7 minutes, until the mushrooms are tender and the flavors have melded together.
11. Morel Mushroom Sauce
I make a decadent and sumptuous Morel Mushroom Sauce, using the following:
– Fresh morel mushrooms
– Unsalted butter
– Shallots
– Garlic
– Heavy cream
– Dry white wine
Ingredients
Morel mushrooms, cleaned and sliced (225g/8 oz)
Unsalted butter (2 tablespoons)
Shallots, finely chopped (2 tablespoons)
Garlic, minced (1 clove)
Heavy cream (1 cup)
Dry white wine (1/4 cup)
Salt and freshly ground black pepper (to taste)
Instructions
1. In a frying pan over medium heat, melt the butter. Toss in the shallots and garlic and cook them until the shallots are clear.
2. Place the morel mushrooms in the skillet and cook until they turn golden brown and become tender, which should take about 5 to 7 minutes.
3. Add the white wine and allow it to bubble away until only half remains.
4. Blend in the heavy cream and season with salt and pepper. Let the sauce simmer gently until thickened, about 5 minutes. Adjust seasoning to taste before serving.
12. Maitake Mushroom Ramen
Investigate Maitake Mushroom Ramen, a cozy bowl of the fresh Maitake mushrooms, ramen noodles, and a broth made from vegetable stock and soy sauce, topped with green onions and, optionally, soft-boiled eggs.
Ingredients
200g fresh Maitake mushrooms, cleaned and torn into bite-sized pieces
200g ramen noodles
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon sesame oil
2 green onions, sliced
2 soft-boiled eggs (optional)
Instructions
1. In a pot, over medium heat, heat sesame oil and sauté the Maitake mushrooms until they are golden and tender.
2. Combine the vegetable broth and soy sauce in a pot and heat until they are just simmering.
3. Prepare the ramen noodles as per the directions on the packaging, then drain them and portion them into serving bowls.
4. Serve the noodles immediately after covering them with the hot mushroom broth. If it suits your fancy, top them with soft-boiled eggs and a generous handful of sliced green onions.
