37 Mushroom Recipes So Good They’re Magic
These mushroom recipes should tell you two things: First, we are absolutely mushroom people. Second—and this may help explain the first point—mushrooms are incredibly versatile. Not only are there so many kinds, from porcinis to morels to chanterelles and more, but also these edible fungi are as at home in an Italian pasta as they are in a Chinese-inspired soup or 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 meat. (Cue the Beef Stroganoff.) So, join us: Here are 37 ways to become a mushroom person.
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio1/37Chicken With Mushroom Purée and Swiss Chard
Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson2/37Creamy Mushroom Pasta
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 Emma Fishman, food styling by D’mytrek Brown4/37Beef 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.
Photograph by Emma Fishman, food styling by Pearl Jones5/37Herbal Mushroom Hot Pot Broth
Hot pot is the ultimate one-pot meal, and this meatless base gets multiple doses of umami from dried shiitake mushrooms as well as fresh king oyster and portobello mushrooms.
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua6/37Miso-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.
Photograph by Yudi Ela, food styling by Susie Theodorou, prop styling by Aneta Florczyk7/37Yogurt-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 Emma Fishman, Food Styling by Kat Boytsova8/37Crispy Mushrooms With Creamy White Beans and Kale
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua10/37Crispy Mushroom Quesadillas
When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize. You’d almost think it was the work of an air fryer, but nope, all you need is a trusty skillet.
Photograph by Emma Fishman, Food Styling by D'mytrek Brown, Props from Meilen Ceramics11/37Coconut, Ginger, and Mushroom Noodles
Photograph by Emma Fishman, food styling by D’mytrek Brown12/37Mushroom-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 Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio13/37Coconut-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 Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Dayna Seman15/37Sheet-Pan Gnocchi With Soy-Dressed Mushrooms
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Stephanie De Luca16/37BBQ Mushroom Pizza
Children of suburbia, rejoice. We developed a vegetarian version of the California Pizza Kitchen classic, the BBQ Chicken Pizza. Are you ready to get nostalgic with us?
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua17/37Pasta With Creamy Mushroom Ragù
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks18/37Adobo Mushroom Tacos
Chanterelles work best in these tacos because of their particularly chewy texture, but almost any combination of mushrooms will do.
Photograph by Maya Visnyei, food styling by Pearl Jones, prop styling by Marina Bevilacqua19/37Mushroom Piccata
Piccata sauce, briny (from capers and olives), acidic (lemon juice), and buttery (from, well, butter), is too delicious to reserve for just chicken or veal. In this recipe, we apply it to lightly browned mushrooms.
Photograph by Isa Zapata, Prop Styling by Emma Ringness, Food Styling by Liberty Fennell20/37Cheesy Mushroom Galette
Photograph by Isa Zapata. Food Styling by Kat Boytsova. Prop Styling by Stephanie De Luca21/37Mushroom YouFan (Taiwanese Sticky Rice)
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Gözde Eker22/37Kale 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.
Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Gerri K Williams23/37Arroz Verde With Spiced Mushrooms
Photo by Emma Fishman, Food Styling by Pearl Jones24/37Cream-ish of Mushroom Soup
The reason we can’t call this “cream of mushroom soup” is that, well, there’s no cream. Its silky texture comes from puréeing some of the mushrooms—we like a mix of crimini, shiitake, and oyster mushrooms—with cashews.
Photo by Alex Lau, food styling by Anna Stockwell, prop styling by Emily Eisen26/37Sweet Potato Bowls With Spiced Lamb and Mushrooms
This sweet potato recipe is a go-to weeknight dinner: Steam the spuds while you sauté the mushrooms (with spiced ground lamb), quick-pickle some fennel and onions, and make a simple yogurt sauce. Your meal will be ready in about 30 minutes.
Photographs by Laura Murray, food styling by Simon Andrews, prop styling by Sophie Strangio27/37Grilled Mushroom Antipasto Salad
Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio28/37Soy-Glazed Tofu and Mushrooms
Photo by Alex Lau, food styling by Anna Stockwell29/37Chicken Soup With Charred Cabbage
Simmering a rotisserie chicken carcass in water with shiitake mushroom stems and garlic for 15 minutes beats boxed chicken stock any day.
Nicole Franzen30/37Seared Mushrooms With Garlic and Thyme
These crisp, golden mushrooms are so good you might be tempted to stand at the stove and eat them out of the pan. (Just make sure you squish them while cooking.) If you can pull yourself away, consider spooning them over a bowl of whipped ricotta or goat cheese, a bowl of warm polenta, or a seared pork chop.
Alex Lau31/37Brothy Beans and Farro With Eggs and Mushrooms
Stirring a raw egg yolk into each bowl when serving adds silkiness, heft, and protein—but this mushroom recipe is just as satisfying without it too.
Christopher Testani33/37Herby 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.
Michael Graydon & Nikole Herriott35/37Pasta With Mushrooms and Prosciutto
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe—but it doesn’t appear to have been too difficult for our readers. So far, there are 80 reviews, most of which contain the words “incredible,” “outstanding,” or “love.”
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.