23 Mushroom Recipes to Inspore You
One of the great things about mushrooms is that they’re in season all year long. At the same time, though, they feel especially appropriate this time of year—their earthy flavor and meaty texture make them at home in the braises and alongside the roasts we crave when the temperature drops. From chicken cacciatore and shiitake po’ boys to mushroom pizza, we’ve rounded up 23 recipes to keep you eating mushrooms until spring.
Feeling intimidated by the selection at your local market? Our Mushroom Shopping Guide will get you up to speed in no time!
Easy Roasted Mushrooms
To start things off, let’s go with mushrooms at their simplest: quartered; tossed with olive oil, salt, and pepper; and roasted. The only trick here is draining the mushrooms 15 minutes into cooking—leave the excess liquid in the pan and the mushrooms will get slimy. Be sure to save that liquid, though, because it’s packed with flavor (almost like vegan Worcestershire sauce).
Quick and Easy Creamy Mushroom Soup
Have you ever left mushrooms in the fridge for just a few days too long? The soft spots and discoloration make them seem pretty unappealing, but that doesn’t mean you should toss them—blend the mushrooms up into a creamy soup and you’ll forget all about their flaws. This recipe works with pretty much any mushrooms you have on hand, so it’s perfect for cleaning the fridge.
Vegan Southern-Style Collard Greens With Mushrooms
Making vegan collard greens means figuring out how to replace the meaty, flavorful cured pork. Our solution is to use lots of mushrooms—we mix slice creminis in with the greens and braise the dish in an intense vegetable stock made with dried mushrooms and kombu.
Baked Eggs With Creamy Greens, Mushrooms, and Cheese
Here we serve cremini mushrooms with not one but three kinds of greens: kale, Swiss chard, and baby spinach. That variety gives the comforting brunch dish a range of flavors and textures that will ruin plain old creamed spinach for you. Well-browned mushrooms have a meaty bite that works well in what is otherwise a soft, creamy dish.
Warm Kale and Caramelized Mushroom Salad
Cooking mushrooms can be an exercise in patience—they’ll brown nicely after just a few minutes on the stovetop, but if you keep going they will caramelize and start to crisp up almost like a steak. Here we use caramelized mushrooms in a salad with baby kale, shallots, and a sherry vinegar dressing. Looking for a different mushroom salad? Try our recipes with oyster mushrooms and watercress or roasted potatoes and marinated shiitakes.
If you’re looking for a show-stopping vegan centerpiece for your holiday table, this vegetable-based take on old-school beef Wellington is the way to go. Packed with ingredients like carrots, dehydrated beans, braised cashews, nuts, mushroom “bacon,” and more, this vegan roast is well worth spending all day in the kitchen to make.
Pizza With Mushrooms, Mozzarella, and Truffle
This pizza goes all in on the mushrooms—not only do we top it with assorted fresh mushrooms, but we also use mushroom duxelles in place of sauce. If you’re a fan of truffle oil, drizzle that on top for even more mushroom flavor. We also add plenty of fresh mozzarella, because this is pizza after all.
Fried Shiitake Po’ Boys With New Orleans-Style Remoulade
A typical New Orleans po’ boy is stuffed with meat or fried seafood (I’m all about the shrimp/oyster combo), with just a few vegetables like lettuce and tomato thrown in for good measure. This recipe leans into the vegetables, though, replacing fried oysters with crispy cornmeal-crusted shiitakes.
Pressure Cooker Mushroom Risotto
If you’re a longtime reader then I don’t have to tell you that not only is risotto easier to make on the stovetop than you might think, but with a pressure cooker it’s basically foolproof. We use our easy pressure cooker technique here to make a risotto flavored with dried porcinis, sautéed mixed fresh mushrooms, and stock infused with mushroom trimmings.
Mushroom and Gruyère Eggs en Cocotte
Sure to impress next time you host brunch, eggs en cocotte is a deceptively simple dish made by baking eggs in individual ramekins. We have several recipes for you to try out, but I’d recommend starting with this one made with mushroom duxelles, melted Gruyère, and a dash of heavy cream.
This ragù is just as comforting as any meat-based version thanks to a hearty combination of fresh and dried mushrooms, canned whole tomatoes, and aromatics. You have some flexibility in which fresh mushrooms you use, but a mix of cremini, shiitake, oyster, and hen-of-the-woods is our favorite. Serve the ragù on pasta for a simpler dish, or layer it into polenta lasagna for something fancier.
Soy-Braised Fall Mushrooms With Chestnuts
This Asian-inspired mushroom side is super easy—all you have to do is blanch mushrooms and peeled fresh chestnuts and stir-fry them with ginger, garlic, scallions, and soy sauce. Because the dish is so simple it’s important to use great mushrooms—enoki, shiitake, chanterelle, or button all work, so go with whatever looks best at the market.
Salisbury Steak With Mushroom Brown Gravy
An upgraded version of the TV-dinner classic, our Salisbury steak is made with beef, pork, bread, and white onion (think meatloaf, but steak-shaped). The mushrooms come into play in the gravy—we make the cornstarch-thickened pan sauce with browned creminis.
Penne Boscaiola (Woodsman-Style Pasta With Mushrooms and Bacon)
This dish is named after the Italian word for “woodsman,” and after one bite of the earthy mushrooms, woodsy herbs, and smoky bacon you’ll understand why. As with a lot of mushroom dishes, you want to use a mix of types—at the very least a small amount of dried wild porcinis will greatly improve the flavor of the sauce.
Chicken Marsala With Mushrooms and Shallots
To make chicken Marsala, you pair chicken cutlets with a sauce made with mushrooms, shallots, stock, gelatin, and, of course, the dish’s namesake Marsala wine. We like to lightly dredge the chicken in flour before cooking, which helps the chicken quickly brown before it has a chance to overcook and gives it a silkier texture.
Skirt Steak With Mushroom-Cream Pan Sauce
Gelatin is not the only way to thicken a pan sauce—here we use cream instead. Besides the cream the sauce is made with cremini mushrooms, shallots, garlic, thyme, chicken stock, and white wine. The rich, earthy sauce is a perfect partner for medium-rare skirt steak.
Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze
Yakitori is really all about the chicken, but it’s customary for restaurants to keep a few other skewers on the menu, too. Whole grilled mushrooms are a traditional choice, but to make a more interesting dish we prefer to layer slices of king oyster mushrooms and bacon. Don’t forget the homemade teriyaki sauce to finish.
Shrimp and Gruyère Cheese Grits With Bacon and Mushrooms
Shrimp and grits purists, look away—this recipe decks out the Southern classic with crispy diced bacon and seared mushrooms. To give the grits extra flavor we cook them in a broth made with mushroom trimmings and shrimp shells, then melt in plenty of Gruyère. The recipe calls for what might seem like too much liquid, but if you’re patient it will cook down into incredibly creamy grits.
Mornay and Mushroom Duxelles Burger With Crispy Shallots
We look to France for inspiration when it came to topping this burger, setting the patty on top of a generous layer of mushroom duxelles and slathering it with creamy Mornay sauce. To cut through the richness just a little bit we finish the burger with a handful of fried shallots.
Chicken Cacciatore With Mushrooms, Tomato, and Onion
There are a million recipes for chicken cacciatore—as long as you are braising chicken you can seemingly flavor it however you’d like. We make a tasty version with red bell peppers, but my favorite recipe uses onions, canned tomatoes, and cremini mushrooms. The hearty braise comes together in about an hour but tastes like it spent all afternoon in the oven.
Stir-Fried Chicken With Mushrooms and Oyster Sauce
Easy, fast, reasonably inexpensive—chicken stir-fry is a perfect weeknight dinner. This one pairs silky water-velveted chicken breast with fresh and rehydrated dried wood ear mushrooms and a sauce made with sesame oil, oyster sauce, soy sauce, garlic, water, and cornstarch.
Easy Stir-Fried Beef With Mushrooms and Butter
The combination of soy sauce and butter isn’t traditional in any cuisine that I’m familiar with, but in recent years it has become huge in parts of East Asia. You have to wonder why people haven’t been pairing them for longer—the rich butter and salty, savory soy sauce are natural partners. To try it for yourself, try using the two ingredients to sauce a simple steak and mushroom stir-fry.
Crispy Baked Pasta With Mushrooms, Sausage, and Parmesan Cream Sauce
This filling baked pasta dish is perfect for a chilly fall evening—you can make it in just one skillet with Italian sausage, Parmesan cream sauce, and lots of mushrooms. Looking for something a little lighter? Try this one-pot pasta with mushrooms, pancetta, and wilted greens.