10+ Mushroom Recipes You’ll Love to Try Today

Mushrooms are one of those ingredients that just work in so many dishes. They add a ton of flavor and a nice texture, whether you want them as the star or just hanging out on the side.

You can use mushrooms to make simple, tasty dishes that work for any time of day.

If you start exploring mushroom recipes, you’ll probably find new favorites you didn’t expect. From quick snacks to full meals, there’s something here for just about every style and craving.

Cooking with mushrooms is easy and honestly pretty satisfying.

1) Sautéed Mushrooms with Garlic and Teriyaki Sauce

If you need a quick, flavorful side, try sautéing mushrooms with garlic and teriyaki sauce. Start by washing and drying your mushrooms—nobody wants soggy mushrooms.

Melt butter or olive oil in a skillet over medium heat. Toss in minced garlic and cook for about a minute, just until it smells amazing.

Add the mushrooms and stir them around so they cook evenly and soften up. When they start to brown, pour in the teriyaki sauce.

Let everything cook together for a couple more minutes. The sauce clings to the mushrooms and gives them that sweet, savory edge.

You can serve these mushrooms on rice, noodles, or honestly, just eat them straight from the pan.

Ingredients

• 8 oz mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tbsp butter or olive oil
• 3 tbsp teriyaki sauce

Cooking Instructions

1. Wash and slice mushrooms.
2. Heat butter or oil in a skillet over medium heat.
3. Add garlic and cook 1 minute.
4. Add mushrooms and sauté until soft, about 5-7 minutes.
5. Pour in teriyaki sauce and stir for 2-3 minutes before serving.

For a detailed guide, see this teriyaki mushroom recipe.

2) Creamy Mushroom Risotto

Creamy mushroom risotto feels a bit fancy, but it’s actually pretty easy to make. Mushrooms bring a deep, savory flavor that fills your kitchen with the best aroma.

The creaminess comes from slowly adding broth as you cook the rice. Stirring helps the rice get silky and smooth, even without cream.

Use a mix of fresh and dried mushrooms for a bigger umami punch. Parmesan and a splash of white wine make it extra rich.

Ingredients

• 1 cup Arborio rice
• 8 oz fresh mushrooms, sliced
• 2 cups vegetable or chicken broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Heat broth in a pot and keep it warm over low heat.
2. In another pan, heat olive oil and butter. Sauté onions and garlic until soft.
3. Add mushrooms and cook until golden.
4. Stir in rice and cook for 1 minute.
5. Pour in white wine and cook until mostly absorbed.
6. Add warm broth one ladle at a time, stirring often. Wait until broth is absorbed before adding more.
7. Keep stirring until rice is creamy and tender, about 18-20 minutes.
8. Stir in Parmesan, season with salt and pepper, then serve warm.

For more tips, check out this creamy mushroom risotto recipe.

3) Garlic Butter Roasted Mushrooms with Thyme

Roasting whole mushrooms in garlic butter with fresh thyme is about as easy—and delicious—as it gets. Butter gives them richness, and thyme brings a fresh, herby kick.

Melt butter, mix in plenty of minced garlic and thyme, then toss the mushrooms in this mixture. Roast at 400°F (200°C) so they get tender and full of flavor.

As they cook, the aroma is just unreal. These make a great side or even a snack.

Ingredients

• 1 pound whole mushrooms
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 400°F (200°C).
2. Melt the butter in a small pan, then stir in garlic and thyme.
3. Toss mushrooms in the garlic butter mixture.
4. Spread mushrooms on a baking sheet in a single layer.
5. Roast for 20-25 minutes until mushrooms are golden and tender.
6. Season with salt and pepper before serving.

4) Mushroom and Garlic Spaghetti

Mushroom and garlic spaghetti is one of those go-to meals that’s both simple and satisfying. Mushrooms get cooked in butter and olive oil with plenty of garlic, making a sauce that sticks to every noodle.

You can whip this up in about 20 minutes, which is perfect for busy nights. Fresh herbs and a sprinkle of cheese take it up a notch.

This recipe skips the cream but still ends up smooth and flavorful. If you’re looking for a light pasta that still feels special, this is it.

You can find a similar approach in this Mushroom & Garlic Spaghetti Recipe.

Ingredients

• 8 oz spaghetti
• 2 cups mushrooms, sliced
• 3 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley or herbs, chopped
• Grated Parmesan cheese

Cooking Instructions

1. Cook spaghetti according to package instructions. Drain and set aside.
2. Heat olive oil and butter in a pan over medium heat.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add mushrooms, cook until soft and browned, about 5-7 minutes.
5. Season with salt and pepper.
6. Toss the spaghetti with the mushroom and garlic sauce.
7. Sprinkle fresh herbs and Parmesan cheese on top before serving.

5) Spicy Garlic Mushrooms

Spicy Garlic Mushrooms are quick, bold, and just a little addictive. They work as a side, a snack, or tossed into rice, sandwiches, or noodles.

You’ll sauté mushrooms with fresh garlic and chopped chilies for a spicy kick. The flavor is bright and lively, but not overpowering.

This recipe comes together in less than 30 minutes. If you want to add some fresh herbs, go for it—they really brighten things up.

Ingredients

• 2 cups mushrooms, cleaned and sliced
• 3 cloves garlic, minced
• 1-2 red chilies, chopped
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Add garlic and chilies, sauté for 1-2 minutes until fragrant.
3. Add mushrooms, salt, and pepper. Cook for 8-10 minutes, stirring often.
4. When mushrooms are soft and golden, remove from heat.
5. Garnish with parsley or cilantro if you like. Serve warm.

Find more details at Spicy Garlic Mushrooms Recipe.

6) Miso Mushroom Pasta

Miso mushroom pasta is one of those dishes that feels both cozy and a little unexpected. The combo of sautéed mushrooms and miso sauce gives the pasta a deep, savory flavor.

It’s creamy but not heavy, which makes it perfect for a quick dinner. You can use any mushrooms you have on hand.

Miso brings a unique umami note that sets this pasta apart. If you cook the mushrooms until they’re golden, the flavor gets even better.

Add some garlic and butter for richness. If you want, toss in a dash of soy sauce or a sprinkle of parmesan—why not?

Ingredients:

• Pasta (any kind)
• Mushrooms (about 3 cups, sliced)
• Miso paste
• Butter
• Garlic (minced)
• Soy sauce (optional)
• Parmesan cheese (optional)

Cooking Instructions:

1. Cook pasta according to package instructions until al dente.
2. Sauté garlic in butter until fragrant.
3. Add mushrooms and cook until golden brown.
4. Stir in miso paste and a splash of soy sauce.
5. Toss cooked pasta into the mushroom sauce.
6. Serve hot with optional parmesan cheese on top.

For more details, check this creamy miso mushroom pasta recipe.

7) Vegetarian Mushroom Stroganoff

Vegetarian mushroom stroganoff is one of those comfort dishes that doesn’t need meat to taste rich. Use portobello or baby bella mushrooms for the best flavor.

Sauté onions and garlic first to get a solid base. Add mushrooms and cook them down until they’re tender.

Pour in vegetable broth and simmer for a few minutes. Stir in sour cream or a dairy-free version for a creamy sauce.

Serve it over egg noodles or rice. It’s a weeknight dinner that also works if you’re having friends over.

Ingredients

• 1 tbsp oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 500g mushrooms, sliced
• 1 tsp smoked paprika
• 1 cup vegetable broth
• 1/2 cup sour cream or dairy-free cream
• Salt and pepper to taste
• Egg noodles or rice for serving

Cooking Instructions

1. Heat oil in a pan over medium heat.
2. Sauté onion and garlic until soft, about 3-4 minutes.
3. Add mushrooms and paprika, cook until mushrooms are browned.
4. Pour in vegetable broth and simmer for 5 minutes.
5. Stir in sour cream, salt, and pepper. Heat gently without boiling.
6. Serve over cooked egg noodles or rice.

For a detailed recipe, check this vegetarian mushroom stroganoff.

8) Mushroom and Herb Omelette

You can whip up a mushroom and herb omelette in just a few minutes—super handy for breakfast or lunch. Start by cooking sliced mushrooms with a bit of onion or shallot in olive oil.

Let them get golden and soft. Pour in beaten eggs mixed with fresh herbs like chives, parsley, or spring onions.

Cook gently until the eggs are mostly set but still a little soft. Fold the omelette and serve it warm with some bread or toast.

Herbs make the omelette fresh and light, and mushrooms add that earthy flavor. If you’re feeling it, toss in some cheese, but honestly, it’s great even without.

Ingredients

• 2 to 3 eggs
• ½ cup sliced mushrooms
• 1 small shallot or onion, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh herbs (chives, parsley, or spring onion)
• Salt and pepper to taste

Cooking Instructions

1. Heat the olive oil in a pan over medium heat.
2. Toss in the mushrooms and shallots, and let them cook until they’re soft, about five minutes or so.
3. Whisk your eggs together with the chopped herbs, salt, and pepper.
4. Pour the eggs into the pan and wait for the edges to set.
5. Gently fold the omelette, letting it finish cooking until fully set.
6. Serve warm, maybe with some bread or toast if you’re into that.

For more tips, check this mushroom omelette recipe.

9) Mushroom Mapo Tofu

Mushroom Mapo Tofu is a bold, plant-based twist on the classic Chinese dish. Shiitake or any meaty mushrooms work well, keeping that deep, savory flavor.

The tofu stays soft but holds up in the spicy sauce. It’s a quick meal—great for busy nights.

Serve it with steamed rice and maybe a handful of greens. The heat and umami really come through, but you can easily dial the spice up or down.

Ingredients:

• 1 block firm tofu
• 1 cup shiitake mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons chili bean paste
• 1 tablespoon soy sauce
• 1 teaspoon Sichuan peppercorns
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons oil
• Green onions for garnish

Cooking Instructions:

1. Press the tofu to get rid of excess water, then cut it into cubes.
2. Heat oil in a pan over medium heat, around 350°F (175°C).
3. Add garlic, ginger, and mushrooms. Stir-fry until they soften.
4. Mix in chili bean paste, soy sauce, and Sichuan peppercorns. Cook for a minute.
5. Pour in the broth and bring it to a simmer.
6. Add the tofu cubes, stirring gently so they stay intact.
7. Stir in the cornstarch slurry to thicken the sauce.
8. Let it cook for two or three minutes, just until the sauce thickens up.
9. Top with green onions and serve hot with rice.

For a detailed version, see the recipe for Mushroom Mapo Tofu.

10) Wild Mushroom Soup

Wild mushroom soup is pure comfort. You get all the earthy flavors from a mix of fresh and dried mushrooms, plus garlic and herbs.

Cream or sour cream makes it velvety, with just a bit of tang. Use cremini, shiitake, portobello, or oyster mushrooms for a deeper flavor.

Start by sautéing onions and garlic in butter or oil. That’s where the flavor really begins.

Add your mushrooms and let them cook down until they’re tender. Pour in a good stock—vegetable or chicken, whichever you like—and let it all simmer for about 20 minutes.

Finish by stirring in cream or sour cream. The soup turns rich and smooth.

Ingredients

• 2 ½ lbs cremini mushrooms
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 package (about 14g) dried wild mushrooms
• 1 cup boiling water
• 4 cups vegetable or chicken stock
• ½ cup heavy cream or sour cream
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• Fresh herbs (thyme or dill)

Cooking Instructions

1. Soak dried mushrooms in boiling water for about 20 minutes. Drain them, then chop.

2. Heat butter or oil in a pot over medium heat.

3. Toss in the onions and garlic. Sauté until they’re soft, which usually takes around 5 minutes.

4. Add both the fresh mushrooms and those soaked ones. Let them cook for 7 to 10 minutes.

5. Pour in the stock. Bring it all to a simmer. Let it bubble gently for 20 minutes.

6. Stir in cream or sour cream. Heat the soup through, but don’t let it boil—nobody wants curdled soup.

7. Season with salt, pepper, and whatever fresh herbs you like right before serving.

If you want more details, there’s a wild mushroom soup recipe that’s worth a look.