Discover a variety of delicious mushroom recipes that inspire you to explore the culinary world with mushrooms in exciting new ways. We aim to share a growing collection of recipes as we try them in our own kitchens.

If you have a favorite mushroom dish that you love to prepare, please take a moment to share it with us, and we will gladly feature it on our site and social media platforms while crediting you with the recipe. Your contribution could inspire others to enjoy the wonderful flavors of mushrooms!

Mushroom Jerky

Ingredients

  • 2 cups coconut oil

  • 1/2 soy sauce

  • 6 tablespoons maple syrup

  • 4 tablespoons water

  • 2 tablespoons white miso pasta

  • 2 tablespoons mushroom seasoning

  • 2 tablespoons ground black pepper

  • 2 tablespoons cayenne pepper

  • 2 teaspoons liquid smoke

  • 1 teaspoon lactic acid

If you own a dehydrator, we have an exciting recipe for making delicious mushroom jerky that you can easily try at home! Feel free to add whatever additional ingredients you prefer for your fav type of your jerky.

Instructions 

Coat the dried mushrooms thoroughly and allow them to soak for approximately one hour to rehydrate. Afterward, bring a saucepan filled with water to a boil and let the mushrooms cook in it for about 30 minutes. Once the boiling process is complete, reduce the heat to a lower setting. Next, proceed to dehydrate the mushrooms at a consistent temperature of 135°F for an extended duration of 13 hours to ensure optimal preservation.

Cowboy Butter

Cowboy mushrooms is one of our favorites to make! Delicious mushrooms sautéed in butter and seasonings.

Ingredients

  • ½ cup (1 stick / 113 g) unsalted butter, softened

  • 1 tablespoon coarse Dijon Mustard

  • 1 tablespoon fresh chives, chopped

  • 1 tablespoon fresh parsley, chopped

  • 2 teaspoons fresh thyme,

  • 2 teaspoons garlic, minced

  • 1 teaspoon lemon juice

  • ½ teaspoon paprika

  • ¼ teaspoon kosher salt

  • ⅛ teaspoon pepper

  • ⅛ teaspoon cayenne pepper

  • ⅛ teaspoon crushed red pepper flakes

Instructions

In a medium bowl, add the softened butter, dijon mustard, chives, parsley, thyme, garlic, lemon juice, paprika, salt, pepper, cayenne, and red pepper flakes. Mix together until combined. This will make about ⅔ cup of butter. (You could also mix the ingredients in a food processor.)

- To make a compound butter: Scoop the cowboy butter onto a piece of plastic wrap. Roll the butter into a log shape, pressing and shaping as you go until the butter is completely wrapped in plastic. Twist the ends of the plastic wrap together and refrigerate until firm (2 hours up to overnight).

- To make a butter dip: Melt the mixture in the microwave in 20-second increments, stirring in between, until fully melted.

Store in the refrigerator in an airtight container for up to 5 days.

In a large skillet over medium heat, melt cowboy butter. Add mushrooms and stir. Cook for 20-22 minutes, stirring occasionally, until the mushrooms are tender and golden. Serve.

Lion’s Mane Pasta

Ingredients

  • 10 ounces (284 g) bucatini pasta

  • 1 tablespoon (14 g) butter

  • 5 cloves garlic, smashed

  • 1 large onion, diced

  • 6 sprigs fresh thyme

  • 220 grams lions mane mushrooms, see notes below

  • ½ cup (118 ml) heavy cream

  • ½ cup (50 g) grated parmesan cheese

Lion's mane mushroom pasta is a delicious dish blending earthy lion's mane mushrooms with pasta in a silky sauce. Serve with garlic bread or vegetables. Enjoy the blend of textures and flavors that will leave you craving more!

Instructions 

Boil a large pot of water and cook the pasta as directed on the package. Save at least 1 cup of pasta water before draining.

In a cast iron skillet, melt butter and sauté onion and garlic until fragrant. Add thyme and let the flavors mix.

Stir in the mushrooms and cream, allowing the cream to simmer a bit. Then, add the pasta. Toss everything together, adding some saved pasta water if the sauce is too thick.

Finish with parmesan cheese, stirring to combine. Remove and discard the thyme sprigs before serving. Garnish with extra parmesan and cracked black pepper.

Oyster Mushroom Tinga 

& Double Stacked Nachos

Ingredients

Tinga:

  • 2 tablespoon vegetable oil

  • 14 ounces Blue Oyster mushrooms, sliced thinly

  • 2 cups onion, thinly sliced (1 large onion)

  • ¼ cup carrots, grated

  • 1 tablespoon garlic, minced (3 cloves)

  • 1 cup tomatoes, finely chopped (1 large tomato)

  • 2 tablespoon tomato paste

  • 1 teaspoon dried oregano

  • 1 teaspoon smoked Paprika

  • 1 teaspoon cumin, ground

  • 1 teaspoon kosher salt

  • ¼ teaspoon black pepper, freshly ground

  • ¼ teaspoon red chili flake, crushed

Nachos:

  • 12 ounces tortilla chips, divided

  • 2 cups cheese, shredded, divided

  • Guacamole, for serving

  • Pickled jalapenos, for serving

  • Hot sauce, for serving

  • Lime, cut into 8, for serving

  • Cilantro, coarsely chopped, for serving

This Mexican-style dish using Blue Oyster mushrooms is flavorful and spicy, perfect for tacos, burrito bowls, or nachos. You can customize it with different toppings and easily skip cheese or use a vegan option.

Instructions

In a large pan, heat vegetable oil over medium-high heat until it shimmers. Add sliced Blue Oyster mushrooms and cook, stirring, for 2-3 minutes until they brown. Then, add onions, carrots, and garlic, cooking for another 4-5 minutes until the garlic smells good and the onions soften. Mix in chopped tomatoes, tomato paste, oregano, smoked paprika, kosher salt, and black pepper until well combined. Lower the heat to medium-low and cook, stirring occasionally, until most of the liquid evaporates and it looks like pulled chicken, about 8-10 minutes. Remove from heat. This can be used in various dishes or stored for meal prep.

For nachos: preheat broiler or oven to 400°F. Spread 6 ounces of tortilla chips on a large parchment-lined baking sheet and sprinkle with 1 cup of shredded cheese. Layer another 6 ounces of tortilla chips and 1 cup of shredded cheese on top. Place under the broiler or in the oven until the cheese melts and bubbles, keeping an eye to avoid burning. Once done, top with the Oyster Mushroom Tinga, guacamole, pickled jalapeños, hot sauce, chopped cilantro, and lime wedges. Enjoy!You can change the spice level by adding more or fewer crushed chili flakes, but use caution if you will also add hot sauce. It's better to spread the nachos out wider instead of stacking them high, so more chips can enjoy the tasty toppings.

Barbecue Mushroom Pizza

Ingredients

  • 1/4 cup apple cider vinegar

  • 1 teaspoon sugar

  • Kosher salt 

  • 1/4 small red onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 3/4 pound oyster mushrooms, torn into thin strips

  • Freshly ground pepper 

  • 3 cloves garlic, finely chopped

  • 1/3 cup plus 1/4 cup barbecue sauce

  • 1 15- to 16-ounce ball pizza dough

  • 4 ounces smoked gouda cheese, shredded (about 1 1/3 cups)

  • 2 ounces Monterey Jack cheese, shredded (about 1/2 cup)

  • 1 scallion, thinly sliced

  • 2 tablespoons chopped fresh cilantro

To make this meatless BBQ chicken pizza, brown the mushrooms well before adding BBQ sauce. Cook them undisturbed for the first 5 minutes to help them brown. This prevents sogginess and gives a crispy, meaty topping for the pizza.

Instructions

Place a pizza stone or an upside-down baking sheet in the middle of the oven and preheat to 450˚ F. In a small bowl, mix vinegar, sugar, and a pinch of salt. Add sliced red onion and let it soak to pickle.

Heat 3 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook without stirring until the bottoms are golden brown for 5 minutes. Stir and cook, stirring occasionally, until crispy and golden brown for another 5 minutes. Add garlic and stir for 1 minute. Mix in 1/3 cup barbecue sauce and 2 tablespoons water, and cook until most of the liquid is gone, about 2 to 3 minutes. Remove from heat.

Coat a baking sheet with the remaining 3 tablespoons of olive oil. Stretch the pizza dough into an 11-by-13-inch oval. Spread the remaining 1/4 cup barbecue sauce over it, leaving a 1/2-inch border. Sprinkle with gouda, then add the mushrooms, and top with Monterey Jack. Place the baking sheet on the hot pizza stone or inverted baking sheet. Bake for 15 to 20 minutes until the crust is golden brown.

Transfer the pizza to a large cutting board. Drain the red onion and scatter it over the pizza with scallion and cilantro. Cut into slices.

Roasted Brussel Sprouts

Bacon & Mushrooms 

Ingredients

  • 4 ounces thick-cut smoked bacon, sliced (4 slices)

  • 8 ounces Oyster, Blue Oyster mushrooms, chopped

  • 4 cups Brussel sprouts, trimmed and halved or quartered depending on size (1 pound)

  • ¾ teaspoon kosher salt, or more to taste

  • 1 teaspoon garlic powder

  • 1 teaspoon ground ginger

  • ½ teaspoon dried thyme

  • ½ teaspoon onion powder

  • ¼ teaspoon black pepper

  • 1 tablespoon +/- extra virgin olive oil

  • ½ cup plain full-fat yogurt

  • 2 tablespoons minced dill, plus more for garnish

  • 2 tablespoons capers or pickles, minced

  • 1 tablespoon caper brine or pickle brine

  • 1 tablespoon Dijon mustard or brown mustard

  • 1 each clove garlic, grated

Brussels sprouts, bacon, and fresh mushrooms make a classic dish! The savory flavor works well with a tangy dill-yogurt sauce that balances the smoky bacon. You have to taste it!

Instructions

Preheat the oven to 375° F. Heat a medium, non-stick pan over medium heat. Cook chopped bacon for 5-7 minutes until crispy. Move the bacon to a bowl and let the fat cool. Mix extra virgin olive oil with the bacon fat to get 4 tablespoons total.

In a large bowl, combine Brussels sprouts and chopped mushrooms. In a small bowl, mix salt, garlic powder, ground ginger, thyme, onion powder, and black pepper. Pour the bacon fat and olive oil over the sprouts and mushrooms, then add the spice mix. Gently mix everything together.

Spread the mixture on a baking sheet with the cut side of the sprouts facing down. Roast for 15 minutes, stir, then roast for another 10 minutes until crispy. Add the bacon while everything is still hot.

In a medium bowl, mix yogurt, dill, minced capers/pickles, caper/pickle juice, mustard, and grated garlic. Mix well and set aside.

On a large platter, swipe the sauce down the middle and place the roasted Brussels on top, or serve the sauce on the side. Garnish with more dill and enjoy right away.

*Break the mushrooms into larger pieces because they will shrink while cooking.

Mushroom Stroganoff

Ingredients

  • 1 pound portobello mushrooms, stemmed

  • 8 ounces shiitake mushrooms, stemmed

  • 4 tablespoons unsalted butter

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon all-purpose flour

  • 1 1/4 cups mushroom broth

  • 1/2 teaspoon soy sauce

  • 1 teaspoon Dijon mustard

  • 2 ounces soft goat cheese

  • 1/2 cup sour cream

  • 2 tablespoons chopped parsley

  • Cooked and buttered egg noodles, for serving

Portobello, shiitake or oyster mushrooms make this dish comforting and filling. Serve it with buttered egg noodles for a meal your family will love on meatless Mondays or any night.

Instructions:

Slice mushrooms into 1/2-inch strips and cut each strip in half. Do the same with shiitake mushrooms, keeping them separate. Melt 2 tablespoons of butter in a large skillet over medium heat. When it stops bubbling, add the portobellos and cook for about 1 minute, stirring once or twice. Season with 1/4 teaspoon salt and a pinch of pepper, cooking until browned and tender, about 2 minutes. Transfer to a bowl.

Add 1 tablespoon of butter to the skillet and let it sizzle. Add the shiitakes and toss for 30 seconds. Then add the remaining tablespoon of butter, 1/4 teaspoon salt, and a pinch of pepper, cooking until browned and tender but still firm, 1 to 2 minutes. Return the portobellos to the skillet and sprinkle flour over the mushrooms. Toss and scrape the bottom of the skillet until the flour is gone, about 30 seconds.

Stir in half the broth, soy sauce, and mustard, scraping the bottom until clean, then add the remaining broth. Bring to a simmer and cook until the sauce thickens slightly, about 6 minutes. Cover, reduce heat to low, and simmer for 5 minutes, stirring occasionally. Stir in goat cheese.

Remove from heat and mix in sour cream and parsley. Taste and adjust salt and pepper as needed. Serve the stroganoff over buttered egg noodles.

Air Fryer Stuffed Mushrooms

Ingredients:

  • 1/4 cup breadcrumbs

  • 1/4 cup grated Pecorino-Romano 

  • 2 tablespoons shredded mozzarella 

  • 1 tablespoon chopped fresh parsley 

  • 1 teaspoon chopped fresh mint 

  • 1 clove garlic, minced 

  • 4 tablespoons olive oil 

  • Kosher salt and freshly ground black pepper 

  • 36 white button mushrooms (about 1 1/2 pounds), stemmed  

Garlic and cheese stuffed mushrooms make for an easy and incredibly tasty appetizer that is perfect for any gathering or party. Best of all, you don't need any pots, pans, or even an oven to prepare these delightful treats. Just a few simple ingredients and minimal preparation will have your guests enjoying this flavorful bite in no time.

Instructions:

In a medium bowl, mix the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, coat the mushrooms with the remaining 2 tablespoons of olive oil and place them cavity side up on a small baking sheet. Fill each mushroom with the breadcrumb mixture, pressing down lightly.

Cook half of the mushrooms in a 3.5-quart air fryer at 360 degrees F for about 10 minutes, until the filling is bubbling and browned. Repeat with the other half.

Crockpot Mushroom Soup

This creamy mushroom soup is rich and earthy, with tender mushrooms and a hint of cream for extra richness. It's packed with umami flavor and smooth texture, making it an ideal comfort food for cold days.

Ingredients:

  • 4 cups mushrooms, sliced

  • 1 onion, diced

  • 4 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp thyme

  • Salt and pepper, to taste

  • 1 cup heavy cream

Instructions:

Combine mushrooms, onion, broth, garlic powder, and thyme in the Crockpot. Cook on low for 4-6 hours or high for 3 hours until mushrooms are soft. Blend half of the soup for a creamier texture. Stir in heavy cream and cook for another 15 minutes before serving.