39 flavorful dishes with mushrooms
Earthy and juicy, mushrooms are a quintessential part of Western cooking. Enjoy them in soups, salads, pastas, and more
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.
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.
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?
The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted tofu deepens those flavors.
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.
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.
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.
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.
"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.
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.
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.
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
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
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.
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