43 Flavorful Dishes with Mushrooms

Sablefish, sometimes referred to as black cod, is a rich and buttery fish. The mushrooms and sauce makes this a decadent dish that would pair well with a crisp glass of Sauvignon Blanc.

Recipe: Pan Roasted Sablefish with Mushrooms and Sour Cream

Chanterelle mushrooms and cipollini onions are worth the splurge, but you can substitute halved cremini mushrooms and frozen pearl onions and the results will still be very tasty.

Recipe: Green Beans with Chanterelles and Cipollini

Use whatever mushrooms you like in this delicate yet earthy soup, but use at least four types.

Recipe: Mushrooms in Sherry Shallot Broth

A super-satisfying, any-night combo, cooked with earthy, robust seasonings. A bowl of short-grain brown rice is a must for soaking up the sauce.

View recipe: Stir-fried Greens with Pork, Shiitakes, and Black Bean Sauce

Chicken pairs with nutty barley and earthy mushrooms for a hearty one-pan dinner that's made for fall.

Recipe: Chicken with Barley and Mushrooms

You can use any combination of mushrooms: fresh, soaked dried, even canned straw mushrooms. Shoot for a pleasing mixture of shapes and textures.

Recipe: Hot-and-Sour Mushroom Soup with Bok Choy

Last minute guests coming for dinner? Tender veal and a rich, marsala-laced sauce make this weeknight dish fancy enough for company.

Recipe: Veal Scaloppine with Mushroom Marsala Sauce

These spicy sausage-filled mushrooms are the ultimate party appetizer. They can easily be made ahead and then cooked and served just as guests arrive.

Recipe: Sausage Mushroom Caps

The simple and tasty salt-and-pepper crust of this tart is worth making from scratch. If you do use a ready-made crust, pick one without sugar.

Recipe: Leek and Chanterelle Tart

Asian flavors come together in a flash in this easy soup. Substitute vegetable broth for chicken to make it vegetarian.

Recipe: Shiitake Mushroom and Tofu Soup

Earthy mushrooms and smoky bacon pair with succulent chicken breasts and fresh thyme.

Recipe: Pan-roasted Chicken on Bacon-Mushroom Ragout

If you like a good roast beef sandwich, then this dish is for you. The horseradish acts as a seasoning on the steak, adding just the right amount of flavor. Served alongside the grilled mushroom salad, what's not to love?

Recipe: Grilled Horseradish Steak with Warm Mushroom Salad

Meaty portabella mushrooms make this burger a hit with vegetarians and omnivores alike.

Recipe: Portabella Burgers

A ricotta cheese topping adds lushness without a lot of fat.

Recipe: Winter Greens and Mushroom Pasta

For a more surprising lo mein, use brussels sprouts instead of the typical bok choy or cabbage.

Recipe: Brussels Sprouts and Shiitake Lo Mein

Long, slender clamshell mushrooms have a great creamy texture, but if you can’t find them, use small cremini or chanterelles.

Recipe: New York Steak with Clamshell Mushrooms

The cabbage and the mushrooms simmer in brewed genmaicha until tender, absorbing the delicate, toasty tea. The tea leaf–crusted tofu deepens those flavors.

Recipe: Crisp Genmaicha Tofu with Shiitakes and Savoy Cabbage

This works really well as a holiday side dish--or a vegetarian main dish for a hearty weeknight meal.

Recipe: Wild Mushroom and Butternut Squash Bread Pudding

This autumnal salad blends wild and cultivated mushrooms. We recommend making the dressing a day before serving to allow the flavors to truly come together.

Recipe: Mushroom, Chicory, and Celery Root Salad

When mushrooms are cooked, they release a lot of liquid. Using high heat evaporates the juices, allowing the mushrooms to brown and develop flavor.

Recipe: Garlicky Sautéed Mushrooms

Give usual pasta a kick with mushroom and fresh herbs. Best of all, this recipe is ready for dinner in under 30 minutes.

Recipe: Mushroom-Herb Spaghetti

This quiche is rich in the flavors of spring. You can make it ahead and serve it at an elegant weekend brunch.

Recipe: Asparagus and Morel Quiche

A hearty protein-rich meal needs a seductive wine by its side. Reacquaint yourself with Merlot, and pair a glass with with this classic comfort-food dish for a cozy night in.

Recipe: Pot Roast with Wild Mushrooms and Fresh Thyme

Steep coffee beans in cream to make the base for an absolutely delicious, earthy sauce to go with roast chicken and egg noodles.

Recipe: Coffee Mushroom Cream Sauce

Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor.

Recipe: Mushroom Potstickers

Quick, delicious, and crowd-pleasing, this pasta dish is great for weeknights. You can substitute button or cremini mushrooms for the oysters if you can't find them at the market.

Recipe: Penne with Oyster Mushrooms, Prosciutto, and Mint

This super-simple dinner is doubly meaty thanks to the juicy portabellas. Just omit the steak, and it becomes a vegetarian main course.

Recipe: Grilled Steak and Portabella Stacks

This is a flavorful vegetarian version of the classic sausage-studded bread-based stuffing. If you like a moister stuffing, use the larger amount of broth.

Recipe: Mushroom and Leek Stuffing

We think this spin on classic hollandaise sauce—made with crème fraîche rather than cooked over a double boiler—is brilliant. When drizzled over the warm mushrooms, it melts just enough that you'll wonder if it's the real thing.

Recipe: Mushroom and Soft Cooked Egg Salad with Hollandaise

"Every hippie menu in the '70s had a spinach and mushroom salad," chef Mark Peel says about this recipe, inspired by a restaurant from his college days in Isla Vista, California. Cut it in half for a smaller group.

Recipe: Spinach, Mushroom, and Fennel Salad with Warm Bacon Vinaigrette

Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish.

Recipe: Asparagus, Spring Onion, and Morel Mushroom Sauté

An intensely flavored mushroom-wine filling, a simple custard, and voilà--miniature, quichelike puffs.

Recipe: Mushroom Puffs

If free-form meat loaf is new to you, here's why we prefer it to the baked-in-a-bread-pan kind: It produces delicious pan drippings that then become the base for a quick, mushroom-rich gravy.

Recipe: Porcini Mushroom Meatloaf with Mushroom Gravy

The balsamic vinegar brings a lot to this dish, so use a good-quality one, if possible. The small investment is worth it--a few drops go a long way.

Recipe: Slow-Roasted Portabellas on Parsley Salad

Smoked paprika--known as pimentón in its native Spain--adds a deep woodsmoke flavor to this hearty soup.

Recipe: Mushroom-Potato Soup with Smoked Paprika

It sounds almost crazy to use two bulbs of garlic to stuff such a small quantity of mushrooms. But slow-cooking the garlic in cream tempers its flavor so the mellow bulbs can be crushed and stirred into crunchy Japanese breadcrumbs for a rich filling.

Recipe: Garlic-Stuffed Mushrooms

Reader Sheila Piccini, of Port Townsend, WA, uses a mix of wild mushrooms when they’re in season and less expensive. We also tried the recipe with a mix of cremini and common mushrooms, and it was equally delicious.

Recipe: Mushroom Soup with Hazelnuts

Roasting mushrooms deepens their flavor and makes them almost baconlike. Any mushroom is good in this salad, but cluster types like maitake (aka hen of the woods) and oyster have frilly edges that crisp up nicely.

Recipe: Roasted Mushroom Salad with Hazelnuts

For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrated. Then they’re layered with a creamy, velvety sauce and sheets of no-boil pasta, which are thinner than regular dried pasta.

Recipe: Mushroom and Fresh Herb Lasagna

You can use just about any mushroom you like for this stew (or a mix of varieties), as long as you add the more delicate ones during the last hour of cooking.

Recipe: Mushroom, Beef, and Bacon Stew

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It’s especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don’t end up with a watery sauce.

Recipe: Bok Choy and Mushroom Stir-Fry

Chanterelles accent the vibrant, knee-high chard in this recipe.

Recipe: Rainbow Chard with Chanterelles and Walnuts

This salad goes all-in with the mushroom flavor, while salty pecorino and crunchy celery provide balance. Tearing the shiitakes into pieces makes for easier prep, and the jagged edges get nicely brown when sautéed.

Recipe: Warm Shiitake and Celery Salad