Our 37 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.

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.

"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."

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.

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

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.

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.

" 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.

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

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.

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

A citrusy Sancerre would pair well with this savory soufflé.

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.

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.

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

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

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.

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.

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."

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

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.

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.

"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.

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.

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.

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

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.

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 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.

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.

At Onsen in San Francisco, 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.