63 Mushroom Recipes We Love
Ziti with Mushroom, Fennel, and Tomato Ragu
Think your Ragu has to filled with ground beef? Think again. While traditionally a meat sauce, we’ve developed flavors and textures in this sauce with multiple varieties of mushrooms. Serve a loaf of warm bread to sop up all the saucy goodness of this pasta dish. Use a Parmesan rind in your Ragu, soups, and stews to subtly infuse the dish with the flavors of the cheese. If the rind doesn’t dissolve during the cooking process, you can remove it from the mixture, as instructed in this recipe, or break it up with a fork into small, chewy pieces. While any pasta shape will work with this hearty vegetarian dish, we prefer penne or ziti; these noodles help capture every last bite of the chunky sauce.
Skillet Chicken Pot Pie with Leeks and Mushrooms
We’ve combined one of our favorite comfort foods with our favorite kitchen staple: a skillet. This Skillet Chicken Pot Pie with Leeks and Mushrooms is creamy and flavorful. The chicken starts out in the slow cooker allowing it to develop rich flavors. Don’t forget reserve the stock from the chicken. It is the perfect addition to the creamy sauce for the pot pie.
Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce
For an easy, elegant meal, serve family and friends Spinach and Mushroom-Stuffed Beef Tenderloin with Truffled Wine Sauce. Our secrets for the best beef tenderloin: Cook it quickly, keep it moist, and use a trustworthy thermometer. Pull the tenderloin from the oven right when it hits 125', and residual heat will take it to perfection.
Mostly Mushroom Pasta
If you’re a mushroom-lover, this is the pasta dish for you. It’s chock-full of three kinds of fresh mushrooms (2 pounds of them) that contribute their own flavors and textures—meaty, hearty portobello; super savory, tender shiitake; and earthy, chewy cremini. We cook them in stages so the tougher mushrooms cook longer and the more delicate shiitakes cook less so they hold their shape. The touch of crème fraîche in the sauce gives the dish a stroganoff-like flavor; substitute full-fat sour cream if you can’t find it.
Mushroom and Asparagus Grain Bowl
Grain bowls are so popular for good reason. They're the perfect solution for a fast weeknight meal. This vegetarian spring grain bowl has all the elements: pleasantly chewy farro, tender-crisp spring asparagus and fennel, and a big punch of flavor from lemon and Parmesan. Serve warm on a cool night or make it ahead and dish it up cold the next day. Look for precooked, ready-to-heat farro near other shelf-stable prepared grains. To make your own farro: Cook 1 cup dry farro in a pot of boiling water until just tender; drain well. For a little extra protein, top this dish with shredded rotisserie chicken.
Garlic-Caper Roasted Mushrooms
Roasted mushrooms are a revelation--intensely savory yet still tender and juicy. Use cremini or baby bella mushrooms here; white button mushrooms are too mild.
Ruthenian Mushroom Soup
Mushroom and Pork Meatballs with Broccolini Rice
Instead of roasting a whole pork tenderloin or slicing and searing, try giving it a coarse chop in the food processor for incredibly rich and tender meatballs. Because the pork is so lean, the meatballs cook in just 8 minutes. Broccolini, a cousin of broccoli, have long stalks and small buds; they'll add plenty of texture to the rice mixture once sautéed and chopped. Sriracha can be found in any grocery store and is worth keeping in your pantry. The chile kick and vinegar tang can perk up tacos, noodle soups, and stir-fries.
Pan-Seared Strip Steak with Mushrooms, Asparagus, and Vanilla-Cabernet Butter
This single-skillet supper may sound highbrow (and look the part too), but trust us, it’s about as simple as it gets. Perfectly pan searing a succulent cut of steak is one of those essential kitchen skills that every home cook needs in order to whip up an impressive, company-worth meal on the fly or simply to treat yo’self at the end of an exceptionally long day. Topping your seared New York strip steak with a decadent compound butter is another back-pocket trick that is simple to do, but reads incredibly sophisticated/delicious. For this steak skillet, we opted to infuse our butter with vanilla bean and red wine—vanilla brings out the robust flavors of the ruby port and Cabernet, both of which partner beautifully with a tender New York strip. A vegetable medley of mushrooms, asparagus, and shallots quickly sautéed in the flavorful pan drippings makes the perfect side dish to round out this plate, balancing your rich steak and butter sauce. Make this dish once, and we can almost guarantee that butter-basted seared steak + a quick, same-skillet veggie sauté will become a dinner game plan you’ll come back to again and again. Note: You will definitely have leftover compound butter… which is not a bad thing. The butter freezes beautifully and is excellent to have on hand for flavoring veggies, spreading over warm bread, and topping other cooked meats. If you have leftover steak, it makes for one heck of a next-day steak sandwich—especially if you dress toasted bread with a generous smear of your compound butter. If you want to apply this same easy and elegant meal strategy to a slightly more budget-friendly cut of beef, try our Hanger Steak with Brussels Sprouts, Potatoes, and Lemon-Herb Butter. And you can find more helpful technique tips for achieving a perfect sear on your steaks right here.
Caramelized Onion, Mushroom and Chicken Penne
Creamy, cheesy, chicken pasta—what’s not to love? This cozy 25-minute meal from The Food Gays is sure to become your new go-to this Fall.
One-Pan Portabella Mushroom Shepherd's Pie
Leftover Thanksgiving mashed potatoes make it easy to whip up shepherd's pie on a weeknight. This vegetarian version is as hearty as the beefy original, thanks to meaty portabella mushrooms, but you could throw in leftover turkey if you want.
Wine pairing: Joseph Jewell 2014 Pinot Noir (Humboldt County; $32).
Black Bean and Mushroom Burgers
The food processor brings these meatless patties together in a flash. Another bonus? A new Harvard study found that those who regularly ate a healthy plant-based diet (like this burger) significantly lowered their risk of heart disease. Ground flaxseed adds body to the burgers.
Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese
This gorgeous main uses just one skillet--first to sear and roast the pork, then to caramelize the fennel and mushrooms. Arugula isn't only for salads; it wilts nicely when sautéed in the pan juices from the pork tenderloin.
Mushroom-Red Wine Sauce
You don't need to have cooked a beef roast to make this full-bodied sauce. The richness comes instead from sautéed mushrooms and red wine. Spoon the sauce over steak or a baked potato topped with blue cheese.
Sauteed Mushrooms with Garlic
After just one bite, it's easy to get hooked on this flavorful, 5-ingredient, hummus topper. Season with salt and pepper to taste and serve with toasty baked pita chips, if desired.
Wild Mushroom Soup
Chicken-and-Mushroom Dumplings with Bok Choy
We keep these dumplings weeknight-doable by using easy-to-find wonton wrappers (look for them near the tofu) and the simplest folding method. To make this a communal meal, set out the steamer baskets on a towel so your family can help themselves. If your bok choy is larger than what we call for, cut it into quarters so it will fit in the baskets.
Skillet Mushroom Mac and Cheese
Mushrooms and aged Gruyère cheese add heft and depth to this one-pan vegetarian main.
Bacon Mushroom Melt
Lose weight the 5:2 way. This healthy, quick and easy recipe is featured in the breakfast section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes that meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.
Panini With Sautéed Mushrooms and Gruyère
A great option for a meatless meal, this grilled panini sandwich features sautéed mushrooms, roasted red peppers, and gruyére cheese.
Chicken with Mushroom Sauce
Mushroom and Arugula Pizza
Mushrooms stand in for cured meat toppers, adding meaty, umami-rich flavor while shaving off sodium and saturated fat.
Roasted Beets with Mushroom Bordelaise
Wild Mushroom Farfalle
You can substitute fresh parsley or thyme for the dill. A little starchy pasta cooking liquid helps to bind the delicate sauce.
Mixed Mushrooms with Fish Sauce
"When creating a side dish, I like the sauce to have a good punch, especially if it's accompanied by something that could stand on its own," says Chris Clime. To make this dish even more flavorful, you can leave the cooked mushrooms in their juices overnight to continue marinating. When you're ready to serve, heat them in a dry, hot skillet and cook until they start to get slightly golden brown and crispy.
Cabbage, Mushroom, and Bacon Pasta
Kale and Mushroom Frittata
Half the pleasure of a frittata is just saying it. Go ahead. Free-tah-tah. For molto fun, say it Italian-style: Stress the first syllable and roll the r. Fr-r-r-r-r-r-r-r-ee-tah-tah. Brava, bella. A cast-iron or carbon-steel pan is best here because it goes under the broiler, and high heat could damage nonstick skillets. Handy advice: If you set out to make an omelet but your pan won’t release the eggs and they stick to the bottom, just spread out the fillings, pop it under the broiler, and presto! Frittata. You can easily make this dish for 2 or 4 people using a larger pan and multiplying ingredients accordingly.
Chicken Fricassee with Cream and Morel Mushrooms
This earthy chicken stew features dried mushrooms, new potatoes, leeks, bacon and fresh herbs for a savory, satisfying one-dish meal.
Wild Mushrooms in XO Sauce
Sweet Potato-and-Mushroom Risotto
When two starchy, creamy elements combine, the result is pure comfort. Pureed sweet potatoes give this risotto a golden hue and a subtle sweetness. For a little crunch, you can try sprinkling each serving with crumbled bacon or toasted nuts (hazelnuts or pecans would be delicious).
One-Pan Pasta with Chicken Sausage, Mushrooms, and Collards
Rather than boiling the noodles in a separate pot, we cooked them with the chicken stock and other ingredients. The starch from the pasta thickens the broth, making a surprisingly rich sauce without butter or cream.
Maple-Dijon Roasted Carrots and Mushrooms
A container of mushrooms may seem like a lot, but they will shrink considerably--and their flavor will intensify--when roasted.
Pork Tenderloin with Mushrooms and Onions
Use a stainless steel pan instead of a nonstick here, if possible. A stainless surface will better collect fond (also known as browned bits) from the pork, which is then deglazed to lend rich flavor to the mushrooms and onions as they cook.
Mushroom Bolognese over Spaghetti Squash
Go low-carb with hearty spaghetti squash in place of pasta. Cook an extra squash, and store the flesh in ziplock bags for a quick side during the week.
Pasta Primavera with Ham and Mushrooms
It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep.
Chicken Mushroom Potpie
This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
Roasted Wild Mushroom Pappardelle
For maximum flavor and chewy-soft texture, the mushrooms are roasted and then simmered in broth. Save a bit of pasta water to moisten each bowl before serving.
For a holiday side with earthy, savory depth, add a trio of mushrooms: creminis, meaty shiitakes, and mild white button mushrooms. A splash of sherry vinegar picks up the browned bits in the pan and rounds out the flavors beautifully. The mushrooms will release plenty of liquid after a couple of minutes in the pan; be patient and let these juices evaporate so your stuffing will be rich, not soggy.
Meat Loaf with Mushroom Gravy
The beef may look a touch pink after slicing, but if a thermometer registers 160°F, it's done.
Kale, Mushroom, and Bacon Pita Pizzas
For a satisfying vegetarian main, omit the bacon; instead, sauté the vegetables in 2 teaspoons olive oil, and sprinkle pizzas with 1 ounce shaved Parmesan cheese for a hit of salty, savory flavor. The kids will love these mini pizzas, and they'll never know that the crust is a whole-wheat pita. If you've got leftover pitas, grind them up for breadcrumbs.
Poblano, Chicken, and Mushroom Quesadillas
A gentle poach keeps the chicken breast moist and tender, so it's easy to pull apart. The lime in the yogurt mixture will intensify over time--combine just before serving.
Pickled Cremini Mushrooms
While the miso, a fermented soybean paste, is optional, Acheson likes it for its savory depth. Miso is available at Publix and most major supermarkets. We recommend eating this on a romaine salad, as a garnish for a Bloody Mary, in an omelet, or minced into ground meat.
Slow-braised Beef Stew with Mushrooms
Subtle Asian flavors like ginger, Chinese five spice, and soy sauce join short ribs and mushrooms in the slow cooker for an easy, fragrant beef stew. Serve this hearty, comforting beef dish over a bed of jasmine rice or mashed potatoes--you'll definitely want something to soak up the rich sauce. If you do not have port or cream sherry on hand, you can simply increase the amount of red wine by 1/2 cup as a substitute.
Salisbury Steak with Mushroom Gravy
At less than 200 calories per serving, you can feel good about serving this comforting salisbury steak meal to your family.
Mushroom and Manchego Panini
Sandwich night gets turned up a notch with super fast Mushroom and Manchego Panini. This flavor-packed grilled sandwich is made with fresh herbs, a mixture of exotic mushrooms, and shaved cheese--all sandwiched between sourdough bread.
Beef and Mushroom Sloppy Joes
Cremini offer deeper, richer flavor, but you can also use regular button mushrooms.
Let this dish stand a few minutes after baking so the rice will absorb the liquid, yielding a creamy texture.
Chicken and Mushrooms in Garlic White Wine Sauce
This easy and rich chicken entree is speedy to make, incredibly comforting to eat, and low enough in fat and calories to make for a stress- and guilt-free dinner tonight. If you'd prefer, you can serve the chicken and sauce over a different pasta noodle--linguine would be a great choice here. We love the flavor variation and savory depth that a diversity of mushrooms bring to this dish, but if you have trouble finding a packaged blend, feel free to use 8 ounces of your favorite mushroom.
Mini Mushroom-and-Goat Cheese Pot Pies
Rosemary-Crusted Pork with Mushrooms
Feeding a crowd this season? This recipe’s a cinch to double—simply brown the pork in batches, then proceed as directed. If you can’t find instant polenta, regular is fine; start cooking it before you prep the pork so it’s ready on time.
Creamy Corn-Mushroom Risotto
Infused with a rich corn broth, this corn- and mushroom-studded risotto is a stellar way to celebrate the last of the season’s harvest. The pureed corn broth adds a subtle sweet creaminess that builds as the risotto cooks. Feel free to sub in your favorite mushrooms; steer clear of large portobellos—their dark gills will discolor the finished dish.
Plant-Based Mushroom French Dip Sandwiches
A sandwich-shop classic, the French dip—a beef-loaded baguette-and-jus combo—delivers a whopping 1,400mg sodium (more than 60% of your daily recommended limit) plus almost 9g sat fat. To create a healthier handheld without forfeiting its meaty character, we use toothsome mushrooms to mimic meat’s heft and enrich the sandwich with noteworthy umami. Caramelized onions get layered on for the perfect alchemy of sweetness and added complexity. And to further infuse each bite with robust flavor, we boost the homemade jus with sherry, thyme, Worcestershire, and soy sauce. Delightfully hearty and a little bit messy, our slimmed-down sandwich provides classic satisfaction (and a full serving of veggies) for one-third fewer calories and 690mg less sodium.
Cheesy Brussels Sprouts and Mushrooms
Up your Brussels sprouts game with this mushroom-packed skillet side dish. Shopping hint: Cremini mushrooms are often labeled as baby bellas; there’s no flavor difference. Substitute your favorite variety, or pick up pre-sliced mushrooms to cut your chopping time in half. Leftovers are delicious served atop a salad or tossed with a quick tahini dressing.
Mushroom Meat Loaf
Umami-rich ’shrooms and tangy accents make meat loaf more veggie-forward, savory, and craveable than ever.
Chicken and Mushroom Stew
Making this creamy chicken and mushroom stew is one of Cooking Light Editor-in-Chief Hunter Lewis' favorite autumn rituals, along with Saturday morning pancakes, visiting pumpkin patches, and sunset bonfires. Celebrate fall by tossing this into your cast-iron pot and letting it bubble on a lazy Sunday afternoon.
Farro Stuffing with Miso Mushrooms
While a miso-flavored whole-grain stuffing might not be traditional, the savory, earthy flavor is right at home on the holiday table.
Mushroom and Marsala-Onion Tartines
For the mushrooms, use either a presliced mix of wild mushrooms from the grocery store or seek out more unique varieties at specialty stores or a farmers market. For the toasts, we recommend using a good-quality sourdough.
Mushroom-Potato Tacos with Scallion Relish
Cubed potatoes make a great taco filling. They crisp up nicely and take on the smokiness and faint heat of the spices. Kale adds a little toothsome chew; you can use any hearty green you have on hand (such as Swiss chard, collard greens, or spinach). The scallion relish is a fresh, tangy condiment that brightens the earthy flavor of the mushrooms and kale. It would also be delicious with your next batch of fish tacos.
Smoky Mushroom and Barley Salad with Poblano
If barley isn’t a pantry staple for you, this Mexican-spiced mushroom dish will change that. For this fast-fix recipe, be sure to pick up pearl barley; it cooks in almost half the time of regular barley.
Mushroom Quiche With Sweet Potato Crust
Sweet potatoes make the perfect gluten-free crust for this custardy quiche. Brown the mushrooms with garlic to deepen their meaty flavor.