Are you a mushroom lover? Here are the most delicious mushroom recipes to liven up your table, from pasta to pizza to portobello burgers.
Are you a mushroom lover? Mushrooms bring incredible flavor to any dish: they’re filled with umami, the fifth flavor that’s meaty and savory. Actually a fungus, not a vegetable, mushrooms may help with heart health and disease prevention. But the best reason to eat them: they’re darn delicious. Take it from me, a previous mushroom hater: once I opened my mind to the juicy portobello: I never went back.
Here’s a list of the most delicious mushroom recipes! There’s our fan favorite mushroom pasta, featuring tender mushrooms with fresh herbs and creamy goat cheese. Or try our mushroom barley soup, which features both dried and fresh mushrooms and chewy barley in a savory broth. And our portobello burgers…well, let’s just get to the recipes! (See below for an overview on mushroom types.)
Popular mushroom types: a quick overview
What types of mushrooms are used in these recipes? Here’s a brief overview of the mushroom types you’ll see: you should be able to find most of them at your local grocery:
- Baby bella (cremini): Small mushrooms with a brown top and savory flavor. They’re a younger version of the portabello mushroom, and older version of a white mushroom. You can substitute the white button mushroom if you can’t find baby bella mushrooms, but they’re worth seeking out since they have a more robust flavor!
- Portobello (portabella or portabello): The largest mushroom that’s available at grocery stores, it’s a mature version of the cremini! It has a uniquely meaty flavor and is fantastic roasted or grilled.
- Shiitake: Small umbrella shaped mushrooms with skinny stems and a very meaty flavor. Often used in Asian cooking. Make sure to discard the tough stems before cooking.
- Oyster: The caps of these elegant mushrooms look like a fan. The flavor is nuanced and savory; we like to add these to a mix of baby bella and shiitake for different textures.
- Porcini (dried): Toadstool-like mushrooms used in Italian recipes. They’re often available dried: you’ll rehydrate them in water by soaking them before making the recipe.
And now, our best mushroom recipes!
Looking for the *best* mushroom recipe? This mushroom pasta is full of flavor, starring mixed mushrooms, fresh herbs, goat cheese and lemon. It’s a quick and easy dinner recipe tastes like it took all day to make!
- 8 ounces bowtie pasta (farfalle)
- 8 ounces mixed mushrooms (such as baby bella / cremini, shiitake, and oyster)
- 1/4 cup finely chopped fresh thyme and oregano
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3 cups baby greens: baby kale or spinach
- 1/4 cup Parmesan cheese, grated
- 3 to 4 ounces soft goat cheese
- Kosher salt and fresh ground pepper
- Cook the pasta in heavily salted boiling water until al dente. Pro tip: Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/4 cup pasta water.
- Meanwhile, clean the mushrooms, then slice them. Chop the herbs.
- In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted.
- Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Mushroom Recipes, Mushroom Pasta
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.