Thanksgiving is one of my favorite times of year and, on that day, my dining table may be full of all kinds of dishes, but for me, it always includes some good mushroom dishes.
Their earthy flavor makes them a perfect accent for side dishes and main courses alike that go so well with Turkey, and in this post, I want to share a few of my favorite mushroom recipes designed to fill your table with rich, satisfying dishes your family and friends will love.
Creamy mushroom soup practically belongs on the Thanksgiving table – and it makes a fantastic starter to your feast. Savory stuffed mushrooms are delicious hot or cold, perfect as a first course for Thanksgiving festivities, but you can make your batch ahead of time, if you like.
Stuffing is a no-brainer at the table – make a classic dish but give it a twist with mushroom in this delicious recipe. Give your guests a delicious hearty pre-feast appetizer with this tasty mushroom pâté, which also makes a wonderful snack.
I think you will find these recipes a welcome addition to your holiday feast.
The 16 Best Thanksgiving Recipes with Mushrooms
1. Stuffed Mushrooms
Plating a great salad for loved ones to enjoy is such a satisfying thing to do in my kitchen. Sometimes, I like to make stuffed mushrooms. I cut out the middle of the mushroom and then fill it with cheese.
For some extra flavor, I’ll add garlic or put some crumbly breadcrumbs on top. I’ll throw some spinach in if I’m feeling extra healthy.
Ingredients
24 large white mushrooms
3 tablespoons olive oil
2 cloves garlic, minced
1/4 cup finely chopped onion
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
Salt and pepper to taste
4 ounces cream cheese, softened
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Brush the tops of the cleaned mushrooms, cut off the stems and chop the fungi into small pieces. Place the caps aside.
3. Put olive oil in a large pan over medium heat. Cook garlic and onions until translucent, then add the chopped mushroom stems and cook until soft.
4. Place the sautéed vegetables into a bowl and then add the breadcrumbs, Parmesan, parsley, thyme, salt and pepper and mix well. Fold in the softened cream cheese until completely mixed together.
5. Fill each mushroom cap with the filling, and lay them on the baking sheet.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown. Serve warm.
2. Mushroom Gravy
I think it’s the fact that a good sauce, a very good sauce, can make so many dishes better. I often use simple ingredients like fresh mushrooms, garlic and onions, blended with butter, flour and vegetable or chicken stock, with a splash of soy sauce and a dash of herbs for earthiness.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 pound mushrooms, sliced (such as cremini or button)
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups vegetable or chicken broth
1 tablespoon soy sauce
Salt and freshly ground black pepper, to taste
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. In a large skillet, heat the butter and olive oil over medium heat. Add the mushrooms and onion and cook, stirring frequently, until the mushrooms are golden brown and the onion is translucent, about 8-10 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Toss on the flour, stir to coat, and cook for a 1-2 minutes to evaporate the raw flour taste.
4. Stir in the broth a little at a time so you don’t get lumps, then stir in the soy sauce, thyme, and salt and pepper.
5. Bring to a simmer, then cook and whisk frequently until thickened to desired texture, 5-10 minutes.
6. Taste and adjust seasoning if necessary. Serve warm, garnished with parsley if desired.
3. Creamy Mushroom Soup
Meaty creminis and earthy shiitakes, warmed by onion and garlic. Cream adds lushness, the flavors of thyme or rosemary enliven.
A splash of white wine makes a nice flourish (optional).
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound mixed mushrooms, sliced (such as cremini, button, or shiitake)
1 teaspoon fresh thyme leaves
Salt and pepper to taste
4 cups vegetable or chicken broth
1 cup heavy cream
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. In a large saucepan, melt the butter and olive oil over medium heat. Add the onion and cook until the onion is translucent, about 5 minutes. Add the garlic and cook one minute more until the garlic is fragrant.
2. Add the mushrooms, chopped, and cook until they are tender and give off their moisture, about 8–10 minutes. Top with the fresh thyme and season with the salt and pepper.
3. Pour in the broth and heat to a simmer. Cook for 15 minutes or until flavors are well-amalgamated.
4. Optional: Make the soup thicker if you like by mixing the optional flour with a little water to make a slurry, and stir into the soup. Simmer for a further 5 minutes.
5. Remove the pot from the heat and blend the soup with an immersion blender (or in batches in a countertop blender) until it reaches the consistency you like.
6. Return the soup to the stovetop, turn the heat down to low, and add the heavy cream, seasoning again with salt and pepper if needed. Divide the soup into individual bowls and garnish with chopped fresh parsley. Serve hot.
4. Mushroom Risotto
I love making a rich, creamy mushroom risotto, a very fancy comfort food that works anywhere from a date to a party. This is a dish that adds up to more than it’s parts, with earthy, rich flavors that are very moreish.
I like to use a variety of mushrooms – cremini, shiitake, oyster – and combine them with Parmesan cheese, as sautéed mushrooms are a natural partner for its creaminess, and with fresh parsley.
Ingredients
1 cup Arborio rice
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 cup white mushrooms, sliced
1 cup cremini mushrooms, sliced
1 cup shiitake mushrooms, sliced
1 cup oyster mushrooms, sliced
1/2 cup dry white wine
4 cups vegetable broth, warmed
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Instructions
1. Heat the olive oil in a large heavy pan on a medium setting. Add finely chopped onion and garlic and sauté until softened, about 3-4 minutes.
2. Add all the mushrooms and cook until they’re soft, and the liquid has dried up, about 5-7 minutes.
3. Stir in the Arborio rice so that it is well coated with oil and toast for 1-2 minutes.
4. Pour in the white wine and stir continuously until it has mostly evaporated.
5. Add the warmed stock, one ladle at a time, stirring well and allowing each addition to be absorbed before adding the next.
6. When the rice is creamy and al dente, about 18-20 minutes, stir in the Parmesan and butter and season with the salt and pepper to taste. Sprinkle with the parsley and serve.
5. Sautéed Mushrooms
I love the scent of a good pan-fried mushroom, you know that perfume you get. A certain earthiness to it, with a hint of garlic.
A little flour, a little cooking wine, and all that stuff. I’d serve it garnished with parsley.
Ingredients
1 pound of fresh mushrooms (such as cremini, button, or shiitake)
2 tablespoons of olive oil
2 tablespoons of unsalted butter
2 cloves of garlic, minced
Salt, to taste
Black pepper, to taste
2 tablespoons of fresh parsley, chopped
Instructions
1. Wipe Mushrooms gently with a paper towel moistened with water, then cut them into uniform ⅓-inch slices.
2. Heat oil and butter in a large skillet over medium-high heat until the butter melts and begins to bubble.
3. Spread the mushrooms out in a single layer in the pan and let them cook undisturbed for 4-5 minutes. They will begin to brown.
4. Stir the ’shrooms and cook, stirring a couple of times, for 4-5 minutes until golden brown and tender.
5. Stir in the garlic. Cook for another 1 to 2 minutes, stirring often, until fragrant. Add salt and pepper to taste.
6. Remove from heat, garnish with fresh parsley, and serve immediately.
6. Mushroom and Herb Stuffing
I love stuffing. I always like adding some mushrooms and herbs to a stuffing to make it special.
Some earthy mushrooms, some fragrant rosemary and thyme, and a handful of freshly chopped parsley make for a hearty, fragrant stuffing worthy of many meals.
Ingredients
- 1 loaf of rustic whole-grain bread (about 1 pound), cut into 1-inch cubes
- 1/4 cup olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups vegetable broth
- 2 large eggs, beaten
Instructions
1. Preheat your oven to 350°F (175°C) and spread your cut-up bread cubes evenly on a baking sheet. Toast in the oven for 10 to 15 minutes, tossing them around a few times, until dry and lightly browned.
2. Over medium heat, in a large skillet, warm the olive oil and add the onion and celery. Stir and sauté until softened, about 5 minutes. Stir the garlic in and cook a further minute.
3. Add the mixed mushrooms to the skillet and sauté until they have given off their liquids and have begun to brown, 8-10 minutes.
4. Add the parsley, thyme, rosemary, salt, pepper and nutmeg and cook for 2 more minutes, allowing the herbs to become aromatic.
5) In a large bowl, mix the bread cubes with the mushroom mixture. In a separate bowl, mix together the vegetable broth and the eggs, then pour over the bread mixture, stirring until the liquid is absorbed.
6. Spoon the stuffing into a greased baking dish; cover with foil, and bake 30 minutes; remove foil, and bake 15 minutes more (until top is golden brown and crisp); serve warm.
7. Mushroom and Spinach Casserole
I love a casserole that you can make in advance, something that the whole family will enjoy. Mine is a vege version, with mushrooms, fresh spinach, tons of gooey cheese, and a mixture of herbs that I love.
I like some garlic, but I think the creamy béchamel really works best as a binding sauce in this dish.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 pound fresh mushrooms, sliced
10 ounces fresh spinach
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
4 large eggs
1 cup milk
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 cups cooked quinoa
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic. Sauté until onion is translucent.
3. Add the mushrooms and cook until they release their water and begin to brown. Add the spinach, salt and pepper and thyme; cook until the spinach wilts.
4. Whisk the eggs and milk together in a large bowl. Stir in quinoa, cheddar and mushroom-spinach mixture.
5. Pour the mixture into the baking dish you prepared
6. Sprinkle the top with Parmesan Now for the fun part! Pasta is up to 90 per cent carbs, so you have to top it with cheese. Don’t be shy, grate tons of the Parmesan on the top.
6. Bake in the preheated oven for 30-35 minutes, until the top starts to brown and the casserole is set. Serve warm.
8. Mushroom Pecan Tart
I love the flavors of a mixed selection of mushrooms, and the crunch of a handful of chopped pecans. Goat cheese and a bit of thyme will round out a lovely, savory tart.
Ingredients
1 sheet of puff pastry or tart dough
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 ounces mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
2 teaspoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup heavy cream
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped pecans, toasted
Instructions
1. Heat the oven to 375°F (190°C). Unfold the sheet of puff pastry or tart dough and fit into the tart pan. Cut away excess. Prick the bottom with a fork and bake uncovered for about 10 minutes to set.
2. In a medium sized skillet, add the olive oil and heat over medium heat. Add the onion and garlic, sautéing until the onion is soft and translucent, 5 minutes.
3. Add the mushrooms, thyme, salt and pepper to the skillet. Cook until the mushrooms have released their moisture and are browned, about 8-10 minutes. Remove from heat.
4. In a mixing bowl, combine the eggs and heavy cream; Stir in the grated Parmesan
5. Spread the mushroom mixture onto the pre-baked tart crust; pour the egg and cream mixture on top, shaking to make sure it is even; and then sprinkle all the chopped pecans across the tart.
6. Bake in the preheated oven for 25-30 minutes, until the filling is set and the top is golden. Cool slightly before slicing and serving.
9. Wild Rice and Mushroom Pilaf
I like the way the earthy smell of mushrooms permeates the kitchen when I’m making this dish. The nutty flavor of wild rice is balanced by the sautéed onions and garlic, and some fresh herbs brighten it up.
This is a side dish that makes a meal even better.
Ingredients
1 cup wild rice
2 cups vegetable broth or water
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound mushrooms, sliced (such as cremini or button mushrooms)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Salt and pepper to taste
1/4 cup chopped fresh parsley
1/4 cup slivered almonds, toasted (optional)
Instructions
1. Rinse the wild rice with cold water several times. In a medium saucepan, combine the wild rice and vegetable broth (or water). Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice is cooking, heat a little olive oil in a large skillet set over medium heat. Add the onion and cook until it’s translucent, about 5 minutes.
3. Stir in the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are golden brown and tender, about 8-10 minutes.
4. Add the thyme, and season to taste with salt and pepper. Let cook another minute to let the flavors marry.
5: Mix the wild rice into the mushroom mixture, then combine everything together, mixing only until it’s just combined. Mix in the chopped parsley, and then add the toasted almonds (if you’re using them) right before you serve.
6. Taste and season with salt and pepper, and adjust to taste. Serve warm as a condiment to Thanksgiving or any celebratory occasion.
10. Mushrooms in Garlic Butter
There’s nothing more comforting in the word than this. I start with fresh mushrooms and plenty of butter, which makes a nice, creamy base, then I add in the garlic for some aromatic kick and the pinch of salt and pepper really brings everything together, it’s delicious.
Ingredients
- 1 lb (450g) mushrooms, cleaned and trimmed
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the mushrooms and continue cooking until they are tender and golden brown, about 5-7 minutes.
4. Season with salt and pepper to taste.
5. Stir in the lemon juice and parsley, then serve immediately.
11. Balsamic Glazed Mushrooms
I love the earthy umami of this dish. I tend to use sautéed mushrooms for that thick richness, a little balsamic for the tangy complexity, some garlic, a little olive oil, and a little thyme or rosemary if I have it.
Ingredients
1 pound of cremini or button mushrooms, cleaned and halved
2 tablespoons of olive oil
3 cloves of garlic, minced
2 tablespoons of balsamic vinegar
1 tablespoon of soy sauce
1 tablespoon of brown sugar
Salt and pepper to taste
Fresh thyme leaves for garnish (optional)
Instructions
1. Heat a large skillet over medium-high heat. Add the olive oil and the mushrooms, and sauté until browned, about 5-7 minutes.
2. When the mushrooms look moist and cooked, add the diced garlic and cook with the mushrooms for 1 to 2 minutes, tossing frequently.
3. Raise the heat to medium. Pour in the balsamic vinegar, soy sauce and brown sugar. Give the mixture a good stir.
4. Cook the mixture over a low heat, occasionally stirring, with the lid tilted, until the liquid has reduced to a glaze and the mixture coats the mushrooms, about 4-5 minutes.
5. Season with salt and pepper to taste.
6. Remove from the heat and scatter over the thyme leaves, if using. Serve as a side dish, warm.
12. Mushroom and Green Bean Casserole
And this casserole, full of earthy mushrooms and fresh green beans, hits just the spot: creamy mushroom soup, crunchy fried onions,garlic and heavy cream. Yum!
Ingredients
Fresh green beans, trimmed and cut into bite-sized pieces (about 1 pound)
Olive oil (2 tablespoons)
Button or cremini mushrooms, sliced (8 ounces)
Garlic, minced (2 cloves)
Onion, chopped (1 small onion)
Salt (1/2 teaspoon)
Black pepper (1/4 teaspoon)
All-purpose flour (2 tablespoons)
Chicken or vegetable broth (1 cup)
Heavy cream (1/2 cup)
Soy sauce (1 tablespoon)
Grated Parmesan cheese (1/4 cup)
Fried onions or crispy shallots (1 cup, for topping)
Instructions
1. Heat the oven to 350°F (175°C). Plunge the green beans in boiling salted water and boil until bright green and just tender, about 3-4 minutes then transfer to an ice bath to stop the cooking process.
2. In a large skillet over medium-high heat, heat the olive oil. Add the mushrooms and sauté for about 5 minutes until browned. Add the onions and garlic and sauté for another 2-3 minutes until the onions are soft.
3. Throw over the flour, and stir through until you have a combination. Pour in the broth and stir well until it becomes thick.
4. Stir in the heavy cream, soy sauce, salt and pepper and cook, stirring, to bring the mixture to a smooth emulsion and to let the flavours combine. Simmer for 2-3 minutes.
5. Stir the sauce into the green beans, and gently combine. Turn into a greased gratin dish and sprinkle Parmesan over the top.
6. Put in the oven to bake for 20-25 mins. Remove from the oven, sprinkle over the crispy fried onions, and return to the oven to bake for a further 5 mins until the onions are golden. Serve warm.
13. Mushroom and Leek Pie
A mushroom and leek pie is simple as well as satisfying, an earthy yet savoury feast. I like to use a mixture of mushrooms – creminis and shiitakes – for their woodsy earthiness.
I’m also partial to the buttery, flaky pastry of my youth as a crust, and I like to add fresh thyme and a dash of white wine.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cups mixed mushrooms, sliced (such as cremini, shiitake, button)
- 2 large leeks, white and light green parts only, washed and sliced
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
1. Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and line a pie dish, trimming the excess. Chill while you prepare the filling.
2. Heat the olive oil and butter in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid and the liquid has evaporated a bit and the mushrooms are starting to brown — about 8 to 10 minutes.
3. Add the leeks and the garlic to the skillet and cook until the leeks are soft and translucent, about 5 minutes. Pour in the white wine and cook for an additional 2 minutes. Let the alcohol evaporate.
4. Bring to a simmer over medium heat, then stir in the heavy cream along with the vegetable stock. Add fresh thyme and season with salt and pepper. Allow to lightly thicken before removing from heat to cool slightly.
5. Spoon the mushroom leek filling into the prepared pastry-lined pie dish. Brush the pastry edges with eggwash, then place a second sheet of pastry or a lattice top over it. Press the edges to seal, then score it with a sharp knife in a few places to let out steam. Brush the top with egg wash.
6. Bake in a preheated oven for 25-30 minutes or until pastry is golden and crisp. Cool for five minutes before serving. Mushroom and Leek Pie. Yum!
14. Roasted Mushroom Medley
This is my favourite blend to make for soup: hearty and comforting, and endless in its variations. The cremini, shiitake and oyster all contribute full-bodied woodsy flavours; fresh thyme and garlic add an aromatic touch, and a pinch of sea salt helps enhance the savory bliss; and a good drizzle of olive oil completes the picture.
Ingredients
1 pound mixed mushrooms (such as cremini, shiitake, and oyster)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt and black pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Scrub the mushrooms with a damp cloth and strip off any tough stems. Cut larger ones into halves or quarters for uniformity.
3. Place the mushrooms in a single layer on the rack and drizzle with olive oil. In a small bowl, mix the minced garlic, thyme, rosemary, salt and pepper, and toss well with the mushrooms.
4. Spread the mushrooms in a single layer on a large baking sheet.
5. Roast in the preheated oven for 20-25 minutes, stirring once or twice, until the mushrooms are golden brown and tender.
6. Take out of the oven, drizzle with balsamic vinegar and mix to complete. Sprinkle with fresh parsley and serve.
15. Mushroom and Onion Tart
There is something deeply satisfying about creating a simple dish from easily found yet tasty ingredients and this tart is one of my favorites to make; earthy mushrooms and sweet caramelized onions on a buttery pastry base with a subtly rich combination of cream and fresh thyme.
Ingredients
1 sheet of puff pastry, thawed
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, thinly sliced
2 garlic cloves, minced
8 ounces mushrooms (such as cremini or button), sliced
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1/2 cup grated Gruyere cheese
1 egg, beaten (for egg wash)
Instructions
1. Before starting, heat your oven to 400°F (200°C). Roll out the thawed puff pastry on a floured surface so that the edges are evened out and the pastry is more or less square, and transfer to a baking sheet lined with parchment paper.
2. In a frying pan, heat the olive oil and butter over a low flame. Put in the sliced onion, and cook until soft and translucent, about 5 minutes.
3. Cook the minced garlic for another minute then add the sliced mushrooms and thyme; cook until the mushrooms are golden brown and all the liquid has cooked off. Season with salt and pepper.
4. Spread the mushroom and onion mixture over the puff pastry, leaving a 1-inch border on all sides. Sprinkle the Gruyere over top.
5. Fold the edges of the puff pastry over the filling to create a border. Brush the beaten egg all over the pastry edges to help with browning.
6. Bake in a preheated oven for 20-25 minutes, or until the pastry is golden and puffed up. Let cool slightly before cutting and serving.
16. Cheesy Baked Mushrooms
I cannot resist making a cosy baked dish of cheesy battered mushrooms. Whenever I make this savoury, cheesy, baked delight, I am to use some soft button mushrooms, a tasty addition of the melted mozzarella and the parmesan, some aromatic garlic and a bit of fresh parsley.
Ingredients
16 large mushrooms (cremini or white button, stemmed)
1 cup cream cheese, softened
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Instructions
1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms and remove their stems, setting the caps aside.
3. Mix together the cream cheese, mozzarella, Parmesan, minced garlic, parsley, salt and pepper in a bowl.
4. Stuff each mushroom cap generously with the cheese mixture.
5. Put the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for 20-25 minutes until golden and bubbling.
