37 Mushroom Recipes So Good, They’re Magic
These mushroom recipes should tell you two things: First, we are absolutely mushroom people (not like The Last of Us mushroom people, just, like, enthusiasts). Second—and this may help explain the first point—mushrooms are incredibly versatile. First, there are so many mushroom varieties, including porcinis, morels, chanterelles, crimini (sometimes spelled cremini), and more, but these edible fungi are also equally at home in Italian pasta as they are in a Chinese-inspired soup, a French cream sauce, or a good-old American Thanksgiving side dish with wild rice or mushroom gravy. Their meaty texture makes them a mainstay in vegan and vegetarian cooking, but they’re also good companions to chicken or red meats. (Cue the Beef Stroganoff.) So, join us: Here are our favorite ways to embrace being a mushroom person, also known as our favorite mushroom recipes.
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio1/37Chicken With Mushroom Purée and Swiss Chard
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca2/37BBQ Mushroom Pizza
Photograph by Isa Zapata. Food Styling by Micah Morton. Prop Styling by Paige Hicks3/37Japanese Curry With Winter Squash and Mushrooms
There are countless ways to prepare homemade kare raisu, or Japanese curry rice, but the nonnegotiable ingredient is S&B Curry Powder, which gives the iconic dish its signature flavor.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Tim Ferro5/37Spaetzle With Mushrooms and Fresh Herbs
Making spaetzle batter is similar to making pancake batter—in other words, simple—so simple, we promise you can do it on a weeknight.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by JoJo Li6/37Spicy Oyster Mushroom and Lemongrass Stir-Fry
Photograph by Matthew Keough, food styling by Drew Aichele, prop styling by Emma Ringness7/37Mushroom and Shallot Salisbury Steak
Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams8/37Saucy Mushroom Stir-Fry
Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams9/37Balsamic Mushroom and Sausage Pasta
First: Sauté some mushrooms. Second: Add hot Italian sausage, red onion, and garlic. Third: Use a glug of balsamic vinegar to bring it all together. Now you’ve got a dark and moody homemade pasta sauce.
Photo by Elizabeth Coetzee, Food Styling by Mieko Takahashi, Prop Styling by Alexandra Massillon10/37Silken Tofu Stew With Clams and Zucchini
Photograph by Emma Fishman, food styling by D’mytrek Brown11/37Beef Stroganoff
In this riff on the classic, fish sauce replaces Worcestershire, and scallions replace fresh parsley. There are dozens of interpretations of this 1950s staple of Russian origin—so have fun. To that end, we recommend pairing it with a glass of red wine.
Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Gerri Williams12/37Ruffled Mushroom Pot Pie
You’ll need one and a half pounds of mixed mushrooms for this vegetarian recipe—but, honestly, the shopping is the hardest part of making this one-pot meal. The rest is as easy as, well, pie.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton13/37Stuffed Mushrooms
This classic hors d’oeuvres is filled with seasoned breadcrumbs and Parmesan. Want to make a meal of it? Try these stuffed portobellos.
Photograph by Emma Fishman, food styling by Susie Theodorou, prop styling by Sophie Leng14/37Green Beans and Mushrooms With Crispy Shallots
When Thanksgiving (or a cozy fall dinner) demands a green bean casserole side dish but your jam-packed oven has other plans, opt for this buttery stovetop version.
Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Emma Ringness15/37Sulguk (Alcohol Stew)
Photograph by Cody Guilfoyle, Prop Styling by Nicole Louie, Food Styling by Thu Buser16/37Mushroom Stroganoff(ish)
Photograph by Elizabeth Coetzee, Food Styling by Sean Dooley, Prop Styling by Christina Allen17/37One-Pot Salmon and Shiitake Rice
Photo by Emma Fishman, Food Styling by Pearl Jones18/37Cream-ish of Mushroom Soup
The reason we can’t call this “cream of mushroom soup” is that, well, there’s no heavy cream. Its silky texture comes from puréeing some of the mushrooms—we like a mix of crimini, shiitake, and oyster mushrooms—with cashews.
Photograph by Shawn Michael Jones, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca19/37Spicy Beef Noodle Soup With Mushrooms
If you haven’t cooked with beech or enoki mushrooms before, let this mushroom recipe be your introduction. When simmered in broth, they become something akin to an al dente vermicelli noodle—in a very good way.
Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk20/37Yogurt-Marinated Mushrooms With Flatbread
Mushrooms grilled to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this recipe, which could work as either an appetizer or a meatless main.
Photo by Travis Rainey, Food Styling by Leslie Garetto, Prop Styling by Alexandra Massillon21/37Mushrooms au Poivre
Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson22/37Creamy Mushroom Pasta
When all you want is a bowl of creamy pasta, adding a pile of golden brown mushrooms makes it feel almost virtuous. For the most robust flavor, use a variety of maitakes, meaty oyster mushrooms, and woodsy shiitakes. For a weeknight-friendly recipe for something similar—this time a garlic mushroom ragù (which just means mushroom sauce)—try this creamy pasta dish.
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua23/37Miso-Mushroom Risotto
No broth? No problem. A little bit of miso and dry white wine or sake make an almost instant stock out of six cups of water. And, if you want to make a whole meal of mushrooms (because why not?), try an all-mushroom fritto misto as an appetizer.
Photo by Emma Fishman, Food Styling by Kat Boytsova24/37Crispy Mushrooms With Creamy White Beans and Kale
Photograph by Emma Fishman, food styling by Pearl Jones25/37Herbal Mushroom Hot Pot Broth
This meatless hot pot base gets multiple doses of umami from dried shiitake mushrooms as well as fresh king oyster and portobello mushrooms. (And even if you aren’t making hot pot, you can use this vegan broth as a base for stews, soups, or braises.)
Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio27/37Coconut-Braised Mushrooms With Ginger and Scallions
This dish may look similar to many others on this list, but it stands out as one of our best mushroom recipes for its relatively unusual cooking method. Start with fresh mushrooms, add them to a simmering mixture of ginger, garlic, and coconut milk, and simmer until there’s almost no liquid left in the pot. Read the comments to find out why.
Photograph by Emma Fishman, food styling by D’mytrek Brown28/37Mushroom-Farro Soup
This cozy vegetarian soup recipe delivers all the savory richness of beef-broth-based mushroom-barley thanks to a few umami-heavy pantry ingredients: browned mushrooms, soy sauce, and a Parmesan rind.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman29/37Sheet-Pan Gnocchi With Soy-Dressed Mushrooms
Photograph by Isa Zapata, Prop Styling by Emma Ringness, Food Styling by Liberty Fennell30/37Cheesy Mushroom Galette
Photograph by Elliott Jerome Brown Jr., food styling by Thu Buser, prop styling by Sean Dooley31/37Chicken and Mushroom Stir-Fry
A quick stir-fry is one of our favorite ways to cook mushrooms, so we’ve got more recipes where this one came from. Looking for a vegetarian version, for example? Try our Soy-Glazed Tofu and Mushrooms or our Saucy Mushroom Stir-Fry.
Photo by Laura Murray, Food Styling by Yekaterina Boytsova32/37Pork and Shiitake Congee
Since congee can take hours to make on the stovetop, we devised a clever trick: Rinse the rice and freeze it overnight. It’ll help the rice break down faster when you’re cooking it. For a baked version of something similar, try this mushroom and rice porridge.
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio33/37Grilled Mushroom Antipasto Salad
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker34/37Kale Salad With Roasted Tempeh and Mushrooms
The secret to a dinner-worthy salad? A deeply savory roasted element, such as the miso-and-soy-sauce-dressed tempeh and mushrooms in this vegan recipe.
Photo by Alex Lau, food styling by Sue Li35/37Oven Polenta With Roasted Mushrooms and Thyme
Is it really polenta if you’re not standing over the stove, incessantly stirring for half an hour? Yes. We call it oven-baked polenta. And we eat it either on its own or as a fall-friendly side dish to juicy, pan-seared pork chops.
Photo by Christopher Testani36/37Herby Barley Salad With Butter-Basted Mushrooms
If you’re not a fan of pearl barley or can’t find it at a store near you, any chewy grain could replace it. Try wheat berries, farro, or even brown rice instead—anything that will soak up all that garlic butter.
Alex Lau37/37Mushroom-Barley Veggie Burger
We saved one of the best—and most laborious—mushroom recipes for last. You may immediately think of mushroom burgers when you think of veggie burgers, but this one is so much more: shiitake mushrooms, pearl barley, black beans, sharp cheddar cheese, and a whole lot of seasonings.
