59 Mushroom Recipes You’ll Make Again and Again

Whether using them as a meat substitute in a plant-based diet or looking to add a bit of extra texture, mushrooms are extremely versatile. Their earthy, umami nature adds flavor to any dish and pairs well with a wide range of flavors. From topping them with cheese and breadcrumbs for a delicious appetizer to transforming them into hearty barbecue “ribs,” these recipes will have you wanting to incorporate mushrooms into all your meals. They’re also relatively easy to grow at home and freeze well for later use. Start things off with this mushroom stroganoff where portobello and shiitake mushrooms shine in a creamy and comforting pasta sauce draped over buttered egg noodles.

This version of the classic Sichuan dish swaps out traditional pork for mushrooms for a meat-free meal (that also happens to be vegan). Dried shiitake mushrooms get rehydrated and mixed with soft tofu, vegetables, spicy bean paste and Sichuan peppercorns, notorious for their numbing effect, for a flavorful and tongue tingling sauce.

This deliciously simple vegetarian pasta combines miso and mushrooms, two umami-packed ingredients that work together for intense, savory flavor in every bite. A touch of cream and the easiest secret ingredient — a generous amount of pasta cooking water — binds everything together in a silky sauce. Top with sliced scallions and you have a quick, flavor-packed pasta for any night of the week.

Diri Djon Djon is one of Haiti’s most popular dishes and its name translates as black mushroom rice. Djon djon are inky, earthy black mushrooms handpicked in the mountains of Northern Haiti and then dried. The mushrooms have a unique flavor and aroma and give the rice its signature dark color. Djon djon are rare and a bit pricy — making this dish one that’s usually reserved for special occasions — but worth seeking out to experience this taste of Haiti. Along with the dried mushrooms, the flavor of the rice in this version is bolstered with dried shrimp and mushroom bouillon cubes for the deep umami flavor this famous dish is known for. Lima beans are often added, but here recipe developer Widza Gustin opted for green peas for a sweet note. And when you reach the bottom of your pot there is a tasty surprise: A layer of crispy caramelized rice.

This easy, creamy mushroom pasta is served straight from the pot and cooks in under 30 minutes! The pasta steams right in the cream so no straining is necessary. Mascarpone and Parmesan folded in at the end create a luscious sauce, and crispy wild mushrooms finish it off.

Nidhi Jalan’s mushroom biryani is slow cooked, warming and layered with aromatic South Indian spices. Garnish with crunchy nuts and serve with a dollop of Greek yogurt or tzatziki.

Meaty mushrooms and creamy lentils come together in this healthier vegetarian version of shepherd’s pie. Carrots and leeks add a touch of sweetness to the filling, which is cooked entirely in a skillet. Then comes the cheesy, buttery mashed topping – just like the classic. A quick visit to the broiler and you’ve got a hearty dish with a bubbly filling and perfectly browned topping that’s ready in under 45 minutes.

This vegetarian breakfast casserole is easy to assemble up to a day ahead and bake off in the morning, making it the perfect addition to your brunch menu. Meaty mushrooms stand in for the typical breakfast proteins and dish is rounded out with a generous amount of creamy Gruyère, plus fresh thyme and tangy Dijon mustard. We use buttery, flaky croissants as the perfect vessel to sandwich the cheesy mushroom filling and soak up all the custardy eggs.

This vegetarian-friendly recipe is based off the classic Cantonese dish, Ke Zi Dau Fu Bou, which typically has pork or chicken. This variation is meatless but still packs hearty flavor from tofu and shiitake mushrooms. The clay pot is the perfect cooking vessel for braising since it traps steam and bathes the eggplant in sauce, giving it a custard-like texture.

Tyler Florence’s mushroom risotto is a fan-favorite and sure to impress any guest. A drizzle of truffle oil really takes the flavor over the edge.

This dish dates back to Korea’s Joseon dynasty. It’s made by stir frying chewy rice cakes (dduk) with beef, vegetables and mushrooms that works perfectly for an easy weeknight dinner or gathering with friends.

This quick and easy vegetarian meal comes together on one sheet pan and takes only 30 minutes from start to finish. Use whatever combination of mushrooms you prefer here – just choose ones on the meatier side, such as shiitakes, portobellos or oyster mushrooms. A drizzle of balsamic glaze adds the perfect sweet-tart finish.

Whip up this fuss-free vegetarian meal in no time! Be sure to cook the mushrooms well before putting the BBQ sauce on the pizza so they remain nice and crispy.

This Korean hot pot dish is typically cooked and served communal style and makes for a warming, hearty meal. The broth and bulgogi meat can be prepared the day before leaving just the noodles, veggies, mushrooms and rice to cook day of.

The natural umami of these mushrooms paired with a savory red wine sauce makes this dish a very steak-like experience with zero meat. King trumpet mushrooms get their name for a reason: They’re the largest in the oyster mushroom family, making them hefty enough for knife-and-fork eating. Scoring them with a crosshatch pattern before cooking helps the marinade penetrate and gives them a steakhouse appearance. Serve this dish as a main course or as a new side dish.

Gnocchi gets jazzed up with wild mushrooms, fresh leek, corn and fresh basil for the ultimate, easy weeknight dinner.

King oyster mushrooms are the star of this show. Their hearty, meaty texture makes for tender vegan ribs that hold together well on the grill and are delicious slathered in a sweet and tangy barbecue sauce.

Japchae is a Korean sweet potato noodle dish, and this vegetarian version jam-packed with wild mushrooms is sure to please plant-based and meat eaters alike. Soaking the noodles in hot water rather than boiling them saves time and lets you prep the rest of the ingredients.

We took inspiration from the classic French dish of braised beef and veggies and transformed it into a vegetarian-friendly meal. The combination of mixed mushrooms adds earthiness and umami to the sauce, while the tender parsnips and carrots deliver just the right amount of creaminess and textural appeal. Serve over tender egg noodles, creamy mashed potatoes or a bowl of polenta for a hearty and comforting meal.

Portobello mushrooms caramelized in molasses, soy sauce, brown sugar and other spices get crisped and smoked to mimic bacon’s flavor and texture. Sandwich a few slices between toasty bread with lettuce and tomato between for the ultimate vegetarian BLT.

The classic pasta dish gets an extra of punch of flavor with roasted mushrooms. Parmesan, butter and olive oil create the rich and creamy sauce.

Buddha’s delight, Lo Han Jai, is a classic Chinese restaurant staple and was traditionally consumed by Buddhist monks and often eaten on the first day of Lunar New Year. Packed with wood ear and shiitake mushrooms as well as other vegetables, this dish is bursting with flavor and texture.

Ina Garten's delicious lasagna is layered with portobello mushrooms and Parmesan cheese. What's better than that?

Serve this dip packed with mushrooms, sausage and an herby breadcrumb topping alongside toasty slices of bread for an easy and satisfying appetizer.

This classic Filipino dish is traditionally made with chicken or pork, but this vegetarian version still has all the rich flavor while being meat-free!

These zesty lemon-pepper mushrooms are great on their own or served as a side dish.

Roasted mushrooms bring a delicious umami flavor to any dish and can easily stand in for meat in lots of recipes. So having a big batch on hand gives you freedom to riff all week. Don't worry about overcrowding the pan. As the mushrooms cook, they will release all their water, shrink and then finally crisp up in the olive oil. To keep this recipe versatile, we seasoned with only salt and pepper – but chopped garlic or shallots and fresh herbs like thyme or rosemary are delicious additions.

This elegant and tasty stuffed pork tenderloin will be the showstopper at your next dinner party. The cremini mushrooms are cooked in bacon fat too so they soak up lots of flavor.

You can’t go wrong with Jet Tila’s crostini featuring a scrumptious spread of fresh beech, enoki and shiitake mushrooms with garlic, fresh herbs and Parmesan.

Not only is this creamy polenta topped with sauteed cremini mushrooms, it’s cooked in a mushroom broth resulting in rich layers of flavor throughout the dish.

Katie Lee Biegel’s play on risotto is super easy and oh so creamy. Farro adds a distinct nuttiness and the mushrooms and Parmesan cheese give it that delectable umami flavor.

Take the classic appetizer to the grill! These portable skewers are perfect for a picnic, backyard barbecue or any other outdoor activity.

All the flavors of classic stuffed mushrooms come together in half the time with this easy casserole topped with crunchy panko breadcrumbs.

Tyler Florence’s mushrooms marinated in lemon juice, garlic, thyme and bay leaves make a great appetizer, side dish or pizza topping.

Rachael Ray stuffs chicken breasts with mushrooms, spinach, ricotta and Parmesan cheese with a white wine sauce for an easy, weeknight meal.

Got stale bread? Use it up in this scrumptious casserole that will be the star of any brunch spread.

Both non and meat eaters alike will love this mushroom gravy. Serve alongside meatloaf, turkey, mashed potatoes or anything else you like!

Don’t be surprised when this flavorful dressing steals the show. It may just make you forget about the main dish!

Craving a cheesy snack or want a light lunch? These mushroom stacks are perfect and cook in just five minutes!

Button mushrooms stuffed with a garlicky, cheesy, breadcrumb mixture make the perfect, crispy bite-sized appetizers. And they’re made in an air fryer which means less hassle when it comes to clean up.

Ina Garten’s creamy soup is packed with flavor from three kinds of mushrooms: shiitake, portobello and cremini.

This dish looks super elegant but you’re the only one that has to know it only took 35 minutes to make!

Add sauteed mushrooms and shallots to green beans for a nutritious and flavorful side dish.

This hearty beef stew is comfort in a bowl. We used cremini, chanterelle, oyster and shiitake mushrooms but feel free to use whatever you have on hand.

Caramelized onions and mushrooms cooked in butter bring the flavor to barley in this yummy side dish.

Amp up your classic spaghetti with a scrumptious sauce made from Italian sausage, mushrooms, tomato paste and heavy cream.

Sunny Anderson’s comforting casserole is the perfect side dish to any meal loaded with shiitake mushrooms, broccoli, rice and gooey cheese.

In this Rachael – a take on the Reuben sandwich – chicken, sautéed mushrooms, onions, sauerkraut, cheese and Thousand Island dressing are piled high on marble rye bread.

Make dinner in a flash with this easy and tasty recipe served alongside buttered egg noodles.

Ree Drummond’s tasty pilaf is the perfect side dish to any weeknight dinner. Ree uses cremini, white and shiitake mushrooms but you can use any mushrooms you can find.

Amp up your burgers with sauteed mushrooms and a layer of gooey gruyere cheese.

This Dutch baby – a large pancake that deflates after being taken out of the oven – is topped with breakfast sausage, cheese and mushrooms for the ultimate brunch dish.

Mushrooms cooked in burgundy wine make this comforting stew perfect for a warming dinner on a cold night.

Crispy mushrooms replace pancetta in this classic pasta dish that is so delicious, no one will miss the meat. And it comes together in just 15 minutes – need we say more?

Perfect your appetizer game with these bite-sized mushrooms piled high with cheese and toasted breadcrumbs.

Dinner plans are sorted with these pork chops smothered in a delicious mushroom gravy.

Ree Drummond’s quiche packed with mushrooms, gruyere cheese and spinach is the perfect weeknight dinner or brunch dish. Serve with a simple salad for a quick and tasty meal.

Mushrooms, kale, lemon zest, cheese, smoked almonds and breadcrumbs pack a punch in this creamy pasta bake.