39 flavorful dishes with mushrooms

Earthy and juicy, mushrooms are a quintessential part of Western cooking. Enjoy them in soups, salads, pastas, and more

Pan Roasted Sablefish with Mushrooms and Sour Cream

Photo by Thomas J. Story; written by Amy Machnak

Pan Roasted Sablefish with Mushrooms and Sour Cream

Sablefish, sometimes referred to as black cod, is a rich and buttery fish. The mushrooms and sauce makes this a decadent dish that would pair well with a crisp glass of Sauvignon Blanc.

Recipe: Pan Roasted Sablefish with Mushrooms and Sour Cream

Mushrooms in Sherry and Shallot Broth

Mushrooms in Sherry and Shallot Broth

Use whatever mushrooms you like in this delicate yet earthy soup, but use at least four types.

Recipe:  Mushrooms in Sherry Shallot Broth

Stir-fried Greens with Pork, Shiitakes, and Black Bean Sauce

Alex Farnum

Stir-fried Greens with Pork, Shiitakes, and Black Bean Sauce

A super-satisfying, any-night combo, cooked with earthy, robust seasonings. A bowl of short-grain brown rice is a must for soaking up the sauce.

View recipe: Stir-fried Greens with Pork, Shiitakes, and Black Bean Sauce

Chicken with Barley and Mushrooms

Leo Gong

Chicken with Barley and Mushrooms

Chicken pairs with nutty barley and earthy mushrooms for a hearty one-pan dinner that's made for fall.

Recipe:  Chicken with Barley and Mushrooms 

Hot-and-Sour Mushroom Soup with Bok Choy

Photo by Iain Bagwell; written by Margo True

Hot-and-Sour Mushroom Soup with Bok Choy

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

Recipe: Hot-and-Sour Mushroom Soup with Bok Choy

Veal Scaloppine with Mushroom Marsala Sauce

Photography by Annabelle Breakey; styling by Randy Mon

Veal Scaloppine with Mushroom Marsala Sauce

Last minute guests coming for dinner? Tender veal and a rich, marsala-laced sauce make this weeknight dish fancy enough for company.

Recipe:  Veal Scaloppine with Mushroom Marsala Sauce

Sausage Mushroom Caps

Photo by Thomas J. Story; written by Amy Machnak

Sausage Mushroom Caps

These spicy sausage-filled mushrooms are the ultimate party appetizer. They can easily be made ahead and then cooked and served just as guests arrive.

Recipe: Sausage Mushroom Caps 

 

Leek and Chanterelle Tart

Photo by Leigh Beisch

Leek and Chanterelle Tart

The simple and tasty salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar.

Recipe:  Leek and Chanterelle Tart

Shiitake Mushroom and Tofu Soup

Photo by Annabelle Breakey; styling by Randy Mon

Shiitake Mushroom and Tofu Soup

Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.

Recipe: Shiitake Mushroom and Tofu Soup

Pan-roasted Chicken on Bacon-Mushroom Ragout

Rachel Weill; Styling: Dan Becker

Pan-roasted Chicken on Bacon-Mushroom Ragout

Earthy mushrooms and smoky bacon pair with succulent chicken breasts and fresh thyme.

Recipe: Pan-roasted Chicken on Bacon-Mushroom Ragout

Grilled Horseradish Steak with Warm Mushroom Salad

Photo by Iain Bagwell; written by Amy Machnak

Grilled Horseradish Steak with Warm Mushroom Salad

If you like a good roast beef sandwich, then this dish is for you. The horseradish acts as a seasoning on the steak, adding just the right amount of flavor. Served alongside the grilled mushroom salad, what's not to love?

Recipe: Grilled Horseradish Steak with Warm Mushroom Salad

Portabella Burgers

Photo by James Carrier

Portabella Burgers

Meaty portabella mushrooms make this burger a hit with vegetarians and omnivores alike.

Recipe:  Portabella Burgers

Winter Greens and Mushroom Pasta

Photo by Yunhee Kim; written by Stephanie Dean

Winter Greens and Mushroom Pasta

A ricotta cheese topping adds lushness without a lot of fat.

Recipe: Winter Greens and Mushroom Pasta

Brussels Sprouts and Shiitake Lo Mein

Photo by Annabelle Breakey; written by Amy Machnak

Brussels Sprouts and Shiitake Lo Mein

For a more surprising lo mein, use brussels sprouts instead of the typical bok choy or cabbage.

Recipe: Brussels Sprouts and Shiitake Lo Mein

New York Steak with Clamshell Mushrooms

Photo by Annabelle Breakey; written by Amy Machnak

New York Steak with Clamshell Mushrooms

Long, slender clamshell mushrooms have a great creamy texture, but if you can’t find them, use small cremini or chanterelles.

Recipe: New York Steak with Clamshell Mushrooms

Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

Photo by Iain Bagwell; written by Eric Gower

Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted tofu deepens those flavors.

Recipe: Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

Wild Mushroom and Butternut Squash Bread Pudding

Photo by Yunhee Kim

Wild Mushroom and Butternut Squash Bread Pudding

This works really well as a holiday side dish--or a vegetarian main dish for a hearty weeknight meal.

Recipe: Wild Mushroom and Butternut Squash Bread Pudding

Mushroom, Chicory, and Celery Root Salad

Photo by Yunhee Kim

Mushroom, Chicory, and Celery Root Salad

This autumnal salad blends wild and cultivated mushrooms. We recommend making the dressing a day before serving to allow the flavors to truly come together.

Recipe: Mushroom, Chicory, and Celery Root Salad

Garlicky Sautéed Mushrooms

Photo by Leigh Beisch

Garlicky Sautéed Mushrooms

When mushrooms are cooked, they release a lot of liquid. Using high heat evaporates the juices, allowing the mushrooms to brown and develop flavor.

Recipe: Garlicky Sautéed Mushrooms

Mushroom-Herb Spaghetti

Photo by Iain Bagwell

Mushroom-Herb Spaghetti

Give usual pasta a kick with mushroom and fresh herbs. Best of all, this recipe is ready for dinner in under 30 minutes.

Recipe:  Mushroom-Herb Spaghetti

Asparagus and Morel Quiche

Photo by Annabelle Breakey

Asparagus and Morel Quiche

This quiche is rich in the flavors of spring. You can make it ahead and serve it at an elegant weekend brunch.

Recipe:  Asparagus and Morel Quiche

Pot Roast with Wild Mushrooms and Fresh Thyme

Photo by Annabelle Breakey (food styling: Karen Shinto)

Pot Roast with Wild Mushrooms and Fresh Thyme

A hearty protein-rich meal needs a seductive wine by its side. Reacquaint yourself with Merlot, and pair a glass with with this classic comfort-food dish for a cozy night in.

Recipe:  Pot Roast with Wild Mushrooms and Fresh Thyme  

Coffee Mushroom Cream Sauce

Annabelle Breakey

Coffee Mushroom Cream Sauce

Steep coffee beans in cream to make the base for an absolutely delicious, earthy sauce to go with roast chicken and egg noodles.

Recipe: Coffee Mushroom Cream Sauce

Mushroom Potstickers

Photo by Leigh Beisch

Mushroom Potstickers

Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor.

Recipe: Mushroom Potstickers

Penne with Oyster Mushrooms, Prosciutto, and Mint

Leigh Beisch

Penne with Oyster Mushrooms, Prosciutto, and Mint

Quick, delicious, and crowd-pleasing, this pasta dish is great for weeknights. You can substitute button or cremini mushrooms for the oysters if you can't find them at the market.

Recipe: Penne with Oyster Mushrooms, Prosciutto, and Mint

Grilled Steak and Portabella Stacks

Photo by Annabelle Breakey

Grilled Steak and Portabella Stacks

This super-simple dinner is doubly meaty thanks to the juicy portabellas. Just omit the steak, and it becomes a vegetarian main course.

Recipe: Grilled Steak and Portabella Stacks 

Mushroom and Leek Stuffing

Photo by Annabelle Breakey

Mushroom and Leek Stuffing

This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.

Recipe: Mushroom and Leek Stuffing

Mushroom and Soft Cooked Egg Salad with Hollandaise

Photo by Annabelle Breakey

Mushroom and Soft Cooked Egg Salad with Hollandaise

We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

Recipe: Mushroom and Soft Cooked Egg Salad with Hollandaise 

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Photo by Annabelle Breakey

Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.

Recipe: Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Asparagus, Spring Onion, and Morel Mushroom Sauté

Photo by Annabelle Breakey

Asparagus, Spring Onion, and Morel Mushroom Sauté 

Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish.

Recipe: Asparagus, Spring Onion, and Morel Mushroom Sauté 

 

Mushroom Puffs

Photo by Annabelle Breakey

Mushroom Puffs

An intensely flavored mushroom-wine filling, a simple custard, and voilà--miniature, quichelike puffs.

Recipe: Mushroom Puffs

Porcini Mushroom Meatloaf with Mushroom Gravy

Photo by Jim Franco

Porcini Mushroom Meatloaf with Mushroom Gravy

If free-form meat loaf is new to you, here's why we prefer it to the baked-in-a-bread-pan kind: It produces delicious pan drippings that then become the base for a quick, mushroom-rich gravy.

Recipe: Porcini Mushroom Meatloaf with Mushroom Gravy

Slow-Roasted Portabellas on Parsley Salad

Photo by Leigh Beisch

Slow-Roasted Portabellas on Parsley Salad

The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way.

Recipe: Slow-Roasted Portabellas on Parsley Salad 

Mushroom-Potato Soup with Smoked Paprika

Photo by Leigh Beisch

Mushroom-Potato Soup with Smoked Paprika

Smoked paprika--known as pimentón in its native Spain--adds a deep woodsmoke flavor to this hearty soup.

Recipe: Mushroom-Potato Soup with Smoked Paprika

Garlic-Stuffed Mushrooms

Photo by Leigh Beisch

Garlic-Stuffed Mushrooms

It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.

Recipe: Garlic-Stuffed Mushrooms 

Mushroom Soup with Hazelnuts

Photo by Annabelle Breakey

Mushroom Soup with Hazelnuts

Reader Sheila Piccini, of Port Townsend, WA, uses a mix of wild mushrooms when they’re in season and less expensive. We also tried the recipe with a mix of cremini and common mushrooms, and it was equally delicious.

Recipe: Mushroom Soup with Hazelnuts

Roasted Mushroom Salad with Hazelnuts

Photo by Annabelle Breakey

Roasted Mushroom Salad with Hazelnuts 

Roasting mushrooms deepens their flavor and makes them almost baconlike. Any mushroom is good in this salad, but cluster types like maitake (aka hen of the woods) and oyster have frilly edges that crisp up nicely.

Recipe: Roasted Mushroom Salad with Hazelnuts

 

Mushroom and Fresh Herb Lasagna

Photo by Annabelle Breakey

Mushroom and Fresh Herb Lasagna 

For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they’re layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.

Recipe: Mushroom and Fresh Herb Lasagna

 

Mushroom, Beef, and Bacon Stew

Photo by Annabelle Breakey

Mushroom, Beef, and Bacon Stew

You can use just about any mushroom you like for this stew (or a mix of varieties), as long as you add the more delicate ones during the last hour of cooking.

Recipe: Mushroom, Beef, and Bacon Stew

 

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