Our 37 Best Mushroom Recipes

By Food & Wine
Updated November 12, 2019
Marcus Nilsson
Earthy and savory, mushrooms are an incredibly versatile ingredient. We love to use them in everything from soups—like mushroom-chickpea pozole and two-mushroom velouté—to breakfast omelets, paired with shallots, pea shoots, and tangy goat cheese. And when thinly shaved with a mandoline, they make a perfect simple salad with pecorino cheese and a light dressing. Tempted? Read on for those recipes, as well as more mushroom dishes we love.
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Roasted Mushrooms with Red Wine Butter

© John Kernick
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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.

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Savory Chanterelle Porridge

© Chris Court
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This dish was inspired by congee, the smooth porridge that Chinese farmers make from the broken grains of rice left over from threshing. Daniel Patterson cracks rice in a grain mill, but you can also break the grains in a spice mill or simply purchase broken rice at specialty markets.

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Grilled Hen-of-the-Woods Mushrooms with Sesame

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"Hen-of-the-woods are often shredded and sautéed, but when you cook them whole, they become crispy outside and meaty and moist inside," says Jean-Georges Vongerichten of his preferred method of preparing the coral-like mushroom. "I'm a purist when it comes to beautiful ingredients, so serving the mushrooms in big clusters keeps them the way they grow in the woods."

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Mixed Mushroom Ragout

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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.

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Roasted King Oyster Mushrooms

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Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor.

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Grilled Fontina, Mushroom, and Sage Sandwiches

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The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.

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Wild Mushroom and Burrata Bruschetta

John Kernick
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These creamy mushroom toasts pair well with white or red wine. For white, pour an unoaked Chardonnay to cut through the richness of the cheese; for red, try an earthy Pinot Noir.

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Over-the-Top Mushroom Quiche

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" love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard.

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Two-Mushroom Velouté

Tina Rupp
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The secret to this mushroom soup: a little crème fraîche.

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Goat Cheese—Stuffed Mushrooms with Bread Crumbs

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Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.

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Broccoli, Shiitake and Red Onion Roast

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This delicious roast gets a kick of flavor (and nutrients) with these seasonal vegetables.

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Mushroom and Chèvre Soufflés

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A citrusy Sancerre would pair well with this savory soufflé.

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Warm Mushroom Salad with Bacon Vinaigrette

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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.

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Dried-Porcini-Mushroom Risotto with Goat Cheese

© Ashley Colbourne
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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.

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Wild Mushroom Soup with Parmesan Toasts

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Grace Parisi created this recipe almost by accident. When she was cooking dinner for her kids, one of them knocked into her while she was adding a few tablespoons of chicken broth to a pan of sautéed mushrooms. She poured in a lot more broth than she intended to and ended up with a terrific mushroom soup.

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Wild Mushroom and Goat Cheese Omelets

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This creamy and tangy omelet is flavored with shallots, pea shoots, fresh goat cheese, and shiitake mushrooms.

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Mushroom Kufteh with Green Harissa and Asparagus Pesto

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Harissa and panko (Japanese bread crumbs) make this recipe more international than meets the eye.

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Shiitake Sticky Rice

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Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms. This creamy rice dish helps soften the tannins in a left bank Bordeaux.

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Mushroom Barley Soup with Mini Meatballs

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Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.

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Eggs Baked Over Sautéed Mushrooms and Spinach

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Drinking wine with eggs at lunch always feels so French to Kristin Donnelly, likely thanks to Elizabeth David's famous essay, "An Omelette and a Glass of Wine."

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Mushroom and Fontina Crostini

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

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Grits with Wild Mushrooms and Sherry Broth

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Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in California. After one of their more successful foraging trips, she came up with this earthy recipe while cooking for Keane and his brother. Keane describes it as one of the most satisfying dishes he has ever eaten because the brilliant sherry broth adds a sophisticated twist to one of his favorite comfort foods, creamy grits.

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Corn and Shiitake Fritters

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Sweet corn kernels take two different forms in these crispy cakes. Half the corn is pureed into the batter; the other half is sautéed with shiitake and onion to give the fritters crunch.

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Arugula Salad with Grilled Mushrooms and Goat Cheese

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"Mushrooms are high in protein and virtually devoid of fat," Andrew Weil says, which explains why he can top this delicious salad with a little creamy cheese without worrying about adding an unhealthy amount of saturated fat.

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Cabbage-and-Mushroom Toasts

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You'll need a knife and fork for these hearty, luscious toasts from chef Steven Satterfield. The cabbage topping would also be delicious as a side dish for roast pork.

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Portobello-Mushroom and Red-Pepper Pizza

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Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.

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Stir-Fried Noodles with Chanterelles

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This dish pairs well with a lighter-style red Burgundy.

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Poblano-and-Cheddar-Stuffed Portobello Mushrooms

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Dr. Andrew Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.

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Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce

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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.

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Wild Mushroom Crêpes with Sunny Eggs


Christopher Testani
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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.

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Shaved Mushroom and Pecorino Salad


Peter Frank Edwards
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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.

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Vegetarian Wild Mushroom Sourdough Dressing

Victor Protasio
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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.

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Mushroom-Chickpea Pozole

Caitlin Bensel
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Traditional pozole is made from a rich broth by cooking a whole pig’s head with some neck bones and dried hominy and then adding either a red or green salsa for color and flavor. Here, Marcela Valladolid uses mushrooms to invoke the earthy heartiness that you expect from pozole, no meat necessary.

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Black Cod with Mushrooms, Bacon, and Red Wine Sauce