24 Ways to Enjoy Mushrooms


Mushroom lovers of the world rejoice! We’ve rounded up 24 tasty — and versatile — ways to prepare these tasty treats. Have a favorite mushroom recipe of your own? Tell us about it in the comments.

Earlier: Simple & Perfect Mushrooms


Sure, they sound like a side dish. But once you try them, you’ll realize that these garlicky-buttery ‘shrooms take center stage. Serve them with crusty bread to soak up all the tasty juices.

1. Garlicky Roasted Mushrooms


  • 1 Pound crimini or porcini mushrooms
  • 2 tablespoons capers, rinsed & chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, cubed
  • 2 tablespoons freshly-squeezed lemon juice
  • 1/4 cup flat-leaf parsley, chopped
  • 1/8 T
  • Coarse salt and freshly-ground pepper

Oven Temperature: 450 Degrees, middle rack.

1. In a shallow baking dish, toss mushrooms, capers, garlic, oil and a pinch each of salt and pepper. Place butter cubes on top of mushrooms.
2. Roast in oven for about 15-20 minutes, or until mushrooms are golden and tender. Stir occasionally while roasting.
3. Remove from oven and stir in lemon juice and parsley.

Recipe Credit: Gourmet

More Mushroom Recipes:
Jerk-Spiced Portobello Burgers
Golden Potato and Mushroom Gratin
Blue Bayou Stuffed Mushrooms
Spinach Latkes with Mushrooms and Cheese Sauce


Yep, you read that right — Asian tacos. These fusion treats are a hit up and down the West Coast, and will sure to make a splash at your house as well. Try them out at your next casual dinner party.

2. Mushroom & Lentil Asian Tacos


  • Mushroom Mixture (ingredients to follow)
  • Miso Herb Sauce (ingredients to follow)
  • Small Tortillas
  • 2-3 avocados
  • 1 1/2 cups carrots, grated
  • Various greens (optional)

Mushroom Mixture:

  • 3 tablespoons coconut oil
  • 1 yellow onion, diced
  • 12 ounces shiitake mushrooms
  • 1 1/2 cups lentils, cooked
  • 4 teaspoons apple cider vinegar
  • Coarse salt & freshly ground pepper

Miso Herb Sauce:

  • 5 Garlic Cloves
  • 1/4 Cup miso
  • 2 Tablespoons honey
  • 2 Tablespoons Soy Sauce
  • Red Pepper Flakes
  • 1/3 Cup orange juice
  • 1/2 cup rice cider vinegar
  • 4 cups fresh basil leaves, packed
  • 2 cups fresh cilantro, packed
  • 1/3 cup sesame oil

1. Make miso herb sauce. In a food processor, pulse garlic, miso, honey, soy sauce, a pinch of red pepper flakes, orange juice and rice vinegar until well blended. Toss in basil and cilantro and continue blending, adding oil in while food processor is running. Set aside.
2. Make the mushroom mixture. In a large sauté pan, heat 1/2 tablespoon of coconut oil. Toss in onion and cook until just softened. Toss in mushrooms and a pinch of salt and let cook for about 4 minutes, or until they’ve reduced in size. add in lentils and a pinch of pepper and cook. Drizzle vinegar and stir. Remove from heat and set aside.
3. Assemble tacos. If you’d like to heat the tortillas, do so while you’re preparing the assembly station. Place your desired amount of avocado and grated carrots onto a tortilla. Top with mushroom mixture and drizzle miso herb sauce. Add some greens if desired and serve immediately.

Recipe Credit: Sprouted Kitchen

More Asian-Inspired Recipes:
Shiitake Moo Shu Wraps
Mushroom Nori Wraps
Green Tea Rice with Edamame and Shiitakes
Ginger-Sesame Glazed Portobello Steaks


With just the slightest hint of wine and shallots in the cream sauce to balance out the sage and mushrooms, this decadent pasta hits all the right notes. Serve with a green salad tossed with a simple vinegar and oil dressing to balance out the rich pasta.

3. Pasta  in Porcini & Sage Cream Sauce


  • 1 pound fresh pasta*
  • 1/4 cup unsalted butter
  • 1/2 cup shallots, chopped
  • 12 ounces fresh porcini mushrooms, cleaned & sliced 1/4 inch thick
  • 1 1/4 cups dry white wine
  • 3/4 cup heavy whipping cream
  • 1 1/2 tablespoons fresh sage, chopped
  • Coarse salt and freshly-ground pepper

* filled pastas like ravioli or tortelloni work well, but long shapes like fettuccine or spaghetti work, too.

1. In boiling salted water, cooking pasta according to package directions and drain.
2. Meanwhile, in a large heavy skillet, melt butter over medium-high heat. Toss in shallots and cook for about 1 minute. Next, add in mushrooms and cook for about 7 minutes, or until mushrooms are browned. Add cream and white wine to skillet, and turn heat to medium. Let sauce boil for about 5-7 minutes until thick. It’s ready when it coats your spoon. Add in sage and stir. Season with a pinch of salt and pepper. Stir in pasta and stir until sauce is evenly coated and heated through. Serve immediately.

Recipe Adapted From: Bon Appetit

More Pasta & Rice Recipes:
Exotic Mushroom Gnocchi
Lighter Tofu Mushroom Parmigiana
Mushroom and Sweet Onion Lasagna
Mushroom-Tofu Stroganoff
World’s Best Wild Mushroom Risotto
Asparagus, Spring Onion & Mushroom Pasta
Orecchiette with Roasted Mushrooms


4. Tender Mushroom and Arugula Salad


  • 1 Pound fresh chanterelle mushrooms, cleaned and trimmed
  • 2 Tablespoons flat-leaf parsley, chopped
  • 2 Tablespoons white wine vinegar
  • 3 Tablespoons olive oil
  • 2 Teaspoons Dijon mustard
  • 1 small shallot, diced
  • 1 small garlic clove, minced
  • Coarse Salt & freshly-ground pepper
  • Freshly-squeezed lemon juice
  • 1/2 Pound arugula, cleaned and dried

1. Steam mushrooms in a steamer basket set over a pot filled with 1 inch of water. Cover and steam for about 5 minutes, or until tender. Remove from steamer basket and transfer to a baking sheet to cool slightly.
2. In the mean time, in a medium bowl, whisk together parsley, vinegar, oil, mustard, shallot and garlic. Season with salt, pepper and lemon juice to taste. Add in mushrooms, coating in mixture evenly, and marinate for about 30 minutes.
3. Dish out arugula onto serving plates. Top with mushroom mixture. Serve.

Recipe Adapted From: Epicurious

More Soup & Salad Recipes:
Vegan Leek & Mushroom Bisque
Spring Greens-Stuffed Mushrooms
Mushroom and Wild Rice Soup
Arugula and Grilled Mushroom Salad

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Sen Senz
Sen Heijkamp5 months ago

Shrroooooms but these aren't fun. There are more fun mushrooms. ;P

Elisa F.
Elisa F.about a year ago

Delicious :) Thanks for sharing!

Debbie Crowe
Debbie Croweabout a year ago

Yum - I love mushrooms!!

Heidi Aubrey
Heidi Aubrey1 years ago

I am really happy that all your mushroom recipes call for cooking. Raw, they are virtually undigestible.

Their cells are the same as the exoskeletons of insects.

Christine W.
Christine W.1 years ago

Thanks for sharing.

Uddhab Khadka
Uddhab Khadka1 years ago

Thank you.

Teresa W.
Teresa W.1 years ago


Patricia O.
Patricia O.1 years ago

Love and reading this just gave me ideas for some leftovers I have!

Chaaht Aggarwal
Chaaht Aggarwal1 years ago

good info

Sonia V.
Sonia Valencia1 years ago

I like them cooked by themselves with a little bit of salt and they taste just as good!