Our 44 Best Mushroom Recipes

Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, "Oyster mushrooms are the awesomest." To roast them, he makes a delicious garlic oil; save leftover oil for other uses.

Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.

Serve these kufteh with whole-wheat pita, grilled asparagus, and baby arugula. If you'd like to pair the meal with a drink, try Einbecker, a dry German pilsner.

You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.

Maria Helm Sinskey likes to use Italian Fontina cheese here, which melts beautifully, but young Gouda would be equally delicious.

If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.

For a double dose of mushroom flavor, Twin Cities chef Thomas Boemer tops these super-savory crêpes with roasted wild mushrooms and a creamy mushroom sauce.

Chef Brooks Reitz's salad couldn't be simpler, so find the finest, freshest, most expertly sourced ingredients and dig out your mandoline to shave the mushrooms precision-thin.

Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until the stock and eggs have completely absorbed into the bread.

"Traditional pozole is made by creating a rich broth by cooking a whole pig head with some neck bones along with dried hominy and then adding either a red or green salsa for color and flavor," chef Marcela Valladolid writes. "Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed."

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce's depth, while mushrooms and onions add unctuous texture.

Chef George Meza bathes plump, silky mushroom dumplings and slightly bitter bok choy in a clear, mineral-rich dashi broth for this elegant, warming soup. A final drizzle of tamari and hot chile oil adds savory depth and heat, and a sprinkling of dill makes for a light, refreshing finish.

Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.

With just enough cranberries in each bite to balance out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature.

Browned mushrooms, fresh sage, and lemon juice dress up this version of a classic mushroom-barley salad from former Food & Wine editor Kay Chun.

Chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie.

Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto.

Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié—a quick mash of softened butter and flour—is the key to thickening the delicious sauce in this braise. The duck will continue to cook while standing in the braising liquid for an hour, so only cook it until tender beforehand.

Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.

These elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.

This creamy, savory pasta dish comes together in just one pot—no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sweet leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel free to switch up the flavor by adding tarragon instead of dill.

Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world. After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it's easy to maneuver on the grill.

Chef Juan Pablo Loza of the Rosewood Mayakoba in Mexico loves the rich, savory flavor of mushrooms paired with a bright and lightly spicy guacamolada. You can use any mix of mushrooms you like, though Chef Loza prefers the flavor of wild mushrooms. Printed with permission of Chef Juan Pablo Loza.

Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer.

With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.

Shiro dashi is a concentrated soup base combining dashi, white soy sauce, mirin, and sugar. It brings a sweet, savory depth of flavor to the wild mushroom and onion mixture here.

Chef Julia Sullivan employs a duo of cast-iron skillets to prepare these tender, crispy-edged mushroom steaks; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.

"The best way to cook with truffles is as simply as possible," says chef Karen Akunowicz, of the Northern Italian restaurant Fox & the Knife in Boston. Bold in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat. In this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful, that gentle heat helps develop and release the truffle's deepest flavor.

A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

F&W Cooks contributor Paola Briseño González roasts oyster mushrooms, concentrating their flavor, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.

These spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat. A mix of torn and sliced mushrooms (also a symbol of health and longevity) adds a variety of textures and a bite of umami to this quick-cooking dish.

At New York City's Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. "The taste is very similar to a meat-based Reuben, that's why we love it," Yoo says. Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor.

Wood can be as essential and impactful an ingredient as fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food. In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche. Seasoning the oyster and chanterelle mushrooms with salt and pepper and letting them rest for a long stint in the refrigerator before cooking draws out moisture, helping them caramelize quickly on the grill while staying meaty and tender.

Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy—both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.

Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You'll know they're nearly ready when the sizzling oil starts to subside. Prepared marinara and freshly-grated Parmigiano-Reggiano cheese are the finishing touch.

Make-ahead mushroom duxelles make a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes (though you can substitute them in if needed).

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown. The result (which is extra umami-rich thanks to the addition of coconut aminos) is a succulent, versatile batch of mushrooms that can be served as a side dish; they could also be spooned over steak, or stirred into hot pasta for an easy dinner.

For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a varied mixture will add more flavor and texture to the pie.

Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

This 24-layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta."