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? Here’s THE perfect sauteed mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
- 16 ounces baby bella (cremini) mushrooms
- 1/3 cup chopped fresh thyme and oregano*
- 3 tablespoons olive oil**
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- Meanwhile, rinse the mushrooms and wipe off dirt. Then slice them. Chop the fresh thyme and oregano.
- In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.
*We highly recommend using fresh herbs here for the best flavor; do not substitute dried.
**Step it up and add a richness with butter if you’d like!
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Mushroom Recipes, Sauteed Mushrooms
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.