Traditional recipes

Best Mushroom Recipes

Best Mushroom Recipes

Top Rated Mushroom Recipes

This recipe is courtest of The Daily Meal Staff

Fragrant, juicy mushrooms are given an even more intense flavor thanks to the extra garlic and herbs.This recipe is courtesy of Martha Stewart.

This is another recipe inspired by the delicious, fresh mushrooms my dad gathers on his "mushroom hunts" at home in Northern California. At the peak of chanterelle season, we often have a surplus of the woody, flavorful mushrooms around the house and they pop up in everything from lasagnas to risotto to pizza. I couldn't find chanterelles at this time of year in New York City, but if you can get a hold of them, I would absolutely recommend adding them into this calzone for an extra level of flavor.Click here to see 'Shrooms: They're What's for Dinner Tonight.

This mushroom gravy recipe is perfect for Thanksgiving. It is simple to make and different than your ordinary gravy.

This finely chopped mushroom mixture sautéed with butter and herbs is a traditional French preparation used in many sauce and stuffing recipes. It’s said to have been invented by the 17th-century French chef François Pierre La Varenne, who supposedly named it for his employer Nicolas Chalon du Blé, marquis d'Uxelles. You can use most any kinds of common mushrooms depending on the flavor you’re looking for.

Mushroom stems are the first thing to go into the trash when prepping mushrooms, but they actually yield a lot of that deep earthy flavor that people love from mushrooms. This mushroom chip recipe makes use of the entire mushroom, and is a healthy alternative to a serving of potato chips and dip.

Cooking dinner on the cheap is only easy when you have tons of (admittedly basic) ingredients in your kitchen. Nothing makes me more annoyed than when I have a great recipe idea, run to the store for ingredients, use about half of them for dinner, and then watch as they sit and rot in my fridge. (I have a theory that ordering delivery actually makes perishables go bad quicker…) But this recipe is every lazy chef's constant friend — assuming all lazy chefs really like mushrooms and couscous.The white wine and butter come together so nicely (duh) with the Baby Bella mushrooms and onion, and the couscous acts as such a welcoming vehicle for those subtle flavors. It’s the kind of dish that can be either a light (and cheap) meal in front of the TV or paired with some yummy grilled fish for a heartier dinner. It happens to be super quick and easy to put together, as well.But perhaps the best part of this dinner is how much it cost to put it together — the box of couscous ran me $1.99, the mushrooms cost $1.99, an onion was 65 cents, and the bottle of white wine I had opened the night before was a mere $13. In the end, I used half the box of couscous, half the mushrooms, and ¼ cup of white wine… Grand total? $6.39!Total cost: $6.39Click here to see Dinner for Two Under $10.

You will not be sorry you took the time to make your own stock. As you cook and are busy prepping vegetables and such, e.g., carrots, celery, onions, mushrooms, parsley, and thyme, rather than toss or compost the carrot tops and peels, celery ends and leaves, onion ends and cores, shiitake and button stems, thyme and parsley stems, and any other produce bits you collect, save them. (Skip vegetables like kale, cabbage, broccoli, or anything with a dominating flavor or color that you wouldn’t want in a mushroom stock — no beets!) — Shroom by Becky Selengut

Alice Waters once told us that her dear friend Martine could feed nine people with one chicken. With the meaty 6- to 8-pound chickens we buy from our local farmer, we can do the same thing.

Everyone loves tacos. This is a delicious, vegetarian option, similar to what you might see on a menu at your favorite taco place. The citrus in this gives it a subtle tanginess that really makes this a delightful dish!Click here to see 'Shrooms: They're What's for Dinner Tonight.

For those cooler spring evenings, try this easy-to-make salad featuring your choice of assorted seasonal wild mushrooms.

When I think of portobellos, I think of them as a vegetarian version of steak. I roast them to give them an intense flavor and crisp texture, and add a light balsamic vinaigrette for brightness in flavor.Click here to see 'Shrooms: They're What's for Dinner Tonight.

Sautéed Mushrooms

When it comes to cooking mushrooms, there are really no rules for me. Take a fat of your choice, a couple of aromatics of your choice, and your mushroom of choice, season with salt and maybe pepper and let it cook until slightly golden&mdashand that's pretty much it.

As a mushroom lover, there is no wrong way to cook or eat mushrooms in my book: white button mushrooms are perfect for eating raw with creamy garlic hummus or throwing into a salad, big portobellos are stuffed and baked or grilled with a light dressing, shiitakes are great in a hot and sour soup. Yes, under extremely unfortunate circumstances you may overcook a mushroom if your heat is simply too high or if you leave them in the oven for hours until they're charcoal, but in most instances, mushrooms are one of those magical ingredients where you can do anything to them and they'll still come out delicious in the end.

This is a recipe for sautéed mushrooms, but it is really just a handful of guidelines that you can take into consideration and completely change up according to your own preferences.

Choose your fats

Use any kind of oil, any kind of butter, or even rendered bacon fat or schmaltz: They'll all get the job done perfectly. (You can also mix and match!) If you're following a plant-based diet, olive oil is my favorite option. Butter really kicks the flavors into high gear, so if you're okay with dairy, use a few pats of that culinary gold for the perfect stovetop shroom.

Choose your aromatics

I'm going with garlic and rosemary here, but you can do any combination of flavors you want or have on hand: wintry thyme, sage, oregano, or more springtime green onions, chives, and dill. You can also do shallots or onions, but those are more water-laden and will add more moisture to your pan, which will inhibit some of that gorgeous golden-browning we want to see on our mushrooms. You can even use dried spices, such as paprika, cumin seeds, fennel seeds, or curry powder&mdashjust be sure to bloom them in the pan a little after the oil's hot, before the mushrooms go in.

Choose your mushroom

You can use any mushrooms! I went with shiitakes because I love their tender meatiness, but maitake, button mushrooms, oyster mushrooms all work great as well. Moisture content varies between mushroom types, so browning times will vary as well if you use a different kind, but keep an eye on the pan and everything will be fine. Season with a little salt once the mushrooms lose a little moisture, and keep cooking until you start to see bits of golden edges peeking through.

Deglaze your pan

To keep it simple, I deglaze the pan with water, but you can also use any variety of broth or even cream to get the same effect with more flavor injected. There's a lot of delicious, golden fond on the bottom of your skillet that develops during the sauté process and we want to make sure we lift all of that off the pan and onto our mushrooms. Introduce just a touch of liquid to loosen that flavor bomb off, then stir until it's all absorbed into the mushrooms.

Love mushrooms as much as I do? Check out these recipes featuring more amazing ways to use mushrooms. Drop us a comment down below to let us know how you liked these shrooms!

The BEST Mushroom Burger Recipe EVER

This easy mushroom burger recipe is going to change the way you think about veggie burgers forever! It is by far the best burger I've tasted in I don't even know how long!


Olive oil or non-stick cooking spray
1 1/2 lb mushrooms, chopped
6 cloves garlic, minced
1 cup rolled oats
1/2 cup shredded Parmesan
3/4 cup breadcrumbs
3 eggs, beaten
1 tsp onion powder
1/2 tsp salt
1/2 tsp cayenne pepper


Heat 1 tbsp oil in a large enough saucepan for all of the mushrooms and garlic. Saute the mushrooms and garlic over medium heat for about 10 minutes.

In a bowl, add oats, parmesan, breadcrumbs, eggs, salt, onion powder, and cayenne together.

Mix in mushrooms and garlic. Allow mixture to sit for about 5 minutes, or until it's cool enough to touch so you can shape it into patties.

Fry patties, cooking about 5 minutes on each side. Since the ingredients are already cooked, you're just heating the ingredients together. Dress just as you would a regular burger. I had mine with cheese and tomatoes on Texas toast!

Rave reviews at my house!

These burgers have THE best consistency of ANY burger I've ever cooked. The flavor is absolutely amazing, and is second to none. You HAVE to try it!

Dry mushroom recipes

Kadai mushroom is another dry curry recipe made with fresh ground kadai masala. It is very simple to make and can be prepared just in 20 mins.

Mushroom pepper fry is a unique dish made with curry leaves, bell pepper, fresh ground pepper and fennel seeds. This is great to have during monsoons with plain rice and ghee. You can also skip bell pepper in the recipe.

Matar mushroom is another popular combinations one can find on the restaurant menus. This is a dry dish made with green peas in a curry base. It can be served with rice, bread or roti.

Mushroom fry &ndash Simple andhra style spicy curry made with very few ingredients. Slow cooking on a low flame and caramelizing the onions is the key to this aromatic, hot and spicy curry.

Best Mushroom Salad Recipe You Will Ever Make!

Home » Recipes » Diet » Dairy Free » Best Mushroom Salad Recipe You Will Ever Make!

Yes. This is the best mushroom salad recipe you will ever make! It will instantly become your favorite. Plus, it&rsquos super easy to make!

I&rsquove been in love with this mushroom salad for a very long time. The first time I tasted this awesomeness was a few years ago, on New Year&rsquos Eve. My mom made it! I loved its texture, how fresh it is even if it has mayo as a dressing and the overall blend of flavors &ndash sour and sweet are just perfect together!

This mushroom saladis very filling and&hellipaddictive! Well, I had to let you know. You&rsquoll eat triple servings! At least that&rsquos what I do. 🙂

So, buy some button mushrooms and make this salad today!

Don&rsquot forget to leave me a comment to tell me how awesome this was! Hehe. 😀

This simple recipe ensures that you have your mushrooms ready in less than 15 minutes.

This is a recipe I’ve used for years and always had success.

I’ve always loved mushrooms. You can tell, buy looking at my recipe index.

I use them in soups, stews, pizza and pasta. I always have some kind of mushrooms in the fridge.

Mushroom Curry Recipe

A heavenly North Indian gravy made of mushrooms and capsicum in a tomato onion gravy. A perfect, simple and delicious gravy which you can make for weekday dinner and serve it along with a phulka or pack it in your lunch box.

Mushroom Curry is yet another tasty dish that we can add to weekday lunch/dinner menu. Earthy Mushrooms and capsicum are cooked in an onion-tomato gravy and simple spices like red chilli powder and garam masala makes it a delicious accompaniment for hot rotis/phulkas.

Did you know: Mushrooms are an exceptionally nutrient-dense food, with one serve offering a surprising amount and array of essential nutrients. Mushrooms are naturally low in sodium, fat, cholesterol, and calories and have often been referred to as "functional foods." The fiber, potassium and vitamin C content in mushrooms all contribute to cardiovascular health. Potassium and sodium work together in the body to help regulate blood pressure. Consuming mushrooms, which are high in potassium and low in sodium helps to lower blood pressure and decrease the risk of high blood pressure and cardiovascular diseases.

Serve Mushroom Curry for your lunch/ weeknight dinner or even at your parties with Pudina Tawa Paratha, Tadkewali Masoor Dal and Rose Greek Yogurt Dessert .

  • 2 tablespoons extra-virgin olive oil
  • 8 ounces sliced fresh mixed wild mushrooms such as cremini, shiitake, button and/or oyster mushrooms
  • 1 ½ cups thinly sliced sweet onion
  • 1 tablespoon thinly sliced garlic
  • 5 ounces fresh baby spinach (about 8 cups), coarsely chopped
  • 6 large eggs
  • ¼ cup whole milk
  • ¼ cup half-and-half
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 ½ cups shredded Gruyère cheese

Preheat oven to 375 degrees F. Coat a 9-inch pie pan with cooking spray set aside.

Heat oil in a large nonstick skillet over medium-high heat swirl to coat the pan. Add mushrooms cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic cook, stirring often, until softened and tender, about 5 minutes. Add spinach cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.

Whisk eggs, milk, half-and-half, mustard, thyme, salt and pepper in a medium bowl. Fold in the mushroom mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, about 30 minutes. Let stand for 10 minutes slice. Garnish with thyme and serve.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, divided
  • 4 cups vertically sliced shallots (about 6 large)
  • 1 tablespoon fresh thyme leaves
  • ½ teaspoon kosher salt, divided
  • ⅓ cup dry sherry
  • 1 tablespoon sherry vinegar
  • ¼ teaspoon freshly ground black pepper
  • 12 silver dollar-sized lion's mane mushrooms (about 12 ounces)
  • 1 tablespoon butter, cut into 12 pieces
  • 1 tablespoon sliced fresh chives

Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add shallots, thyme, and 1/4 teaspoon salt sauté 4 minutes, stirring frequently. Add sherry cover, reduce heat, and simmer 10 minutes or until very tender. Stir in vinegar and black pepper. Remove from heat keep warm.

Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil swirl to coat. Add mushrooms, fuzzy side down cook 4 minutes or until browned. Turn mushrooms over top each with 1 butter piece. Place pan in oven bake mushrooms at 425° for 5 minutes or until tender. Remove from oven sprinkle with remaining 1/4 teaspoon salt. Spoon about 1/2 cup shallot mixture onto each of 4 plates top each serving with 3 mushrooms. Drizzle any pan juices over servings. Sprinkle evenly with chives.

Recipe 2 &ndash semi-dry kadai mushroom


  • 1½ tablespoons oil
  • 1 to 1 ½ teaspoons ginger fine chopped or paste
  • ½ teaspoon kasuri methi / dried fenugreek leaves
  • ½ teaspoon GARAM MASALA
  • 1/8 teaspoon turmeric
  • ¼ teaspoon red chilli powder
  • 1 large onion finely chopped (optional)
  • 1 cup tomatoes (2 medium), fine chopped or pureed
  • ¼ to ½ cup capsicum / bell pepper sliced
  • 1 ½ cup mushrooms sliced (10 to 12 medium)
  • 1 small onion &ndash diced and layers separated
  • handful of coriander leaves chopped

To powder or coarsely crush

  • 3 to 4 red chilies
  • 1 tbsp coriander seeds / daniya
  • ¼ to ½ tsp fennel seeds (saunf, sombu)
  • 1 green cardamom

How to make semi-dry kadai mushroom

1. Powder red chilies, coriander seeds and fennel seeds finely in a mixer jar.

2. Add oil to a hot pan. Add 1 fine chopped onion and saute until golden. I preferred to skip using onions here so I save some time.

3. Then add the ground kadai masala powder and saute on a low heat until it begins to smell good. The raw smell of the spices has to go away completely. Next add fine chopped ginger & saute for 30 to 40 seconds until it turns aromatic.

4. Then add fine chopped tomatoes, salt and turmeric.

5. Saute for a few minutes and cook covered until the tomatoes turn mushy. At this stage taste test the onion tomato masala and add more red chilli powder if you prefer the dish to be spicy. Pour ¼ cup water & cook until the masala turns thick.

6. Add sliced mushrooms, diced onions, bell pepper, garam masala & kasuri methi. Mix and fry stirring often for 3 to 4 mins until the raw smell of the onions reduce.

7. After that I prefer to cover and cook on a low heat until mushrooms turn tender so they absorb the flavors & release some moisture. If the veggies become too dry in the pan, sprinkle some water. I did not add any. Taste test and adjust the salt.

Garnish kadai mushroom with chopped coriander and grated ginger.

Notes: For a slightly creamy consistency of the gravy, blend tomatoes with 10 cashews until smooth and use. After sauteing the mushroom, pour little water and cook until the gravy turns thick and the mushrooms are done.