Mushroom
436 recipes found
Light Soup With Mushrooms
Impossibly rich but never heavy or thick, light soup is a Ghanaian favorite, made by gently simmering dried fish or meat in a pot, then briefly adding onion, tomato, ginger and chiles to the broth. This version replaces the protein with mushrooms and is endlessly adaptable. You can add any summer vegetable of your choice, such as baby potatoes, spinach, squash or zucchini. If you prefer to add fish, toss in some chunks of a simple white fish at the end of the cooking process. The choice is really yours.
Grilled Mushroom Tacos by Andrea Aliseda
Easy plant-based tacos. While it’s typically made with thin cuts of steak, this recipe calls for meaty oyster mushrooms. Their tender flesh gets pressed to expel any extra moisture and render a savory sear.
Spiced, Dry-Brined Mushrooms
Dry brining is a technique typically used to tenderize and flavor meat by harnessing two simple but powerful culinary tools: salt and time. This vegan recipe applies the process to mushrooms, along with a fragrant spice blend and olive oil to aid in flavor, color and texture. Just thirty passive minutes can produce a meaningful metamorphosis for these mushrooms, releasing excess moisture and allowing the mushrooms to brown deeply. Once pulled from the oven, the mushrooms can be stuffed into a roti with pickled onions and cucumbers, served on a mezze platter next to muhammara and hummus, or enjoyed however you please! Oyster mushrooms are a fantastic choice, but maitake, baby bella, portobello or a blend of each will work well, too.
Chickpea Picadillo
This plant-based take on a Mexican picadillo trades the traditional ground meat for a deeply savory mix of mushrooms, tofu and chickpeas, simmered with tangy tomatillos, poblano and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground meat-like texture that crisps beautifully in the pan, while the tomatillos add a tart freshness that keeps each bite lively and light. This weeknight-friendly dish is flavorful and deeply satisfying — especially when served alongside rice and beans or made into tacos or burritos. Make a double batch and freeze the leftovers: This is the kind of comfort food whose flavor gets better with time.
Mushroom and Egg Donburi
There are many different types of donburi, a Japanese rice bowl topped with some combination of meat and vegetables, including gyudon (beef), katsudon (pork) and oyakodon (chicken and egg). In this meat-free version, which was inspired by oyakodon, mushrooms and leeks simmer in a dashi-based sauce before beaten eggs are poured over and cooked until custardy. The combination of mushrooms and leeks is especially satisfying because it doubles down on the savory and sweet contrast in the sauce, but vegetarian versions of oyakodon are also frequently made with cubed tofu or other thinly sliced vegetables and egg. To keep it vegetarian, use fish-free dashi, which can be purchased or made with dried shiitakes and kombu. (You can add the rehydrated shiitakes to the mushroom mixture.)
Mushroom Quesabirria Tacos
Rich with melting cheese, chiles and spices, these crispy mushroom tacos aren't trying to imitate their meaty counterparts — they're creating their own kind of magic. Birria, a true delight from Jalisco, Mexico, traditionally features beef or goat braised in chile-spiced broth until tender and served as a rich stew. As the dish traveled north to Tijuana's famed taqueros, it was transformed into cheese-filled quesabirria tacos, which became a smashing success. While tomatoes aren't traditional in most birria, they bring welcome depth to this vegetable-forward adaptation. The soul of this dish still lies in its rich consomé, a broth made with a pared-down blend of chiles and spices that is a perfect backdrop for meaty, tender mushrooms.
Lemony Roasted Mushroom Pasta
A mélange of mushrooms, roasted with aromatic garlic, sweet red onions and warming woody herbs, brings elegance to this easy weeknight pasta. Roasting mushrooms is a wonderful hands-off cooking technique, giving them the time to soften and become golden around the edges while staying moist and plump. Lemon wedges are roasted, too, which unlocks their sweetness and coaxes out a deeper citrus flavor. A dash of soy sauce is just enough to intensify the umami of the dish. While using a single variety of mushrooms is just fine, incorporating different types will deliver more texture and flavor. To make this vegan, simply use nondairy butter and opt for nutritional yeast rather than cheese.
Roasted Mushroom Soup
You don’t need fancy mushrooms to make a rich soup, you just need to brown them. To do that, spread creminis — save fancier mushrooms for another recipe — on a sheet pan and roast them until they’re juicy. Pour off and save the umami-heavy juices — they’ll provide a savory backbone to the soup — then keep roasting the mushrooms until they’re glistening brown. Blending so many mushrooms with plain water (or stock, if you have some) creates a thick soup, not to mention one with a deeply earthy flavor. For a more substantial meal, top with croutons, farro or sautéed spinach, or serve alongside buttered toast, roasted sausage or a green salad.
Kasha Varnishkes (Buckwheat, Bow Ties and Onions)
In the 1880s, this simple yet beloved dish of buckwheat (kasha), onion and bow tie noodles (varnishkes) came to New York’s Lower East Side with Eastern European Jewish immigrants. At the time, it was made with homemade egg noodles that were rolled out, cut into squares and painstakingly pinched into bow ties. Nowadays, store-bought bow tie egg noodles are traditional, but any hardy pasta, like gemelli or fusilli, will also work well. Lola Landa, chef and owner of Kafe Jerusalem in Lviv, Ukraine, suggests using European-style whole buckwheat groats for this dish. (The more broken-up varieties tend to get mushy unless toasted first with beaten egg.) What really makes this dish, however, are the onions. While Ms. Landa deep-fries thin slices of onion, I prefer to caramelize them in a skillet. To really gild the lily, add mushrooms before tossing everything together.
Maitake au Poivre
Hold the steak. This vegetarian take on steak au poivre, from Manhattan’s Café Chelsea, boasts the same generous application of crushed black pepper, mellowed with cream, stock and a vibrant splash of Cognac, but calls for slabs of maitake mushroom instead of beef. To strut its meaty swagger, the dish is listed on Café Chelsea’s menu among the grilled choices (a grill pan or skillet works just as well) rather than being relegated to the vegetable section. The restaurant opts for large slices of maitake, but the recipe works with several smaller pieces as well. Though quick to assemble, it’s not easy to scale up, so think intimate dinner or Valentine’s Day.
Harissa-Maple Mushrooms
This quick and easy dish transforms humble mushrooms into a flavorful centerpiece. As they roast, the mushrooms develop a rich, concentrated flavor, with the delightful contrast of tender interiors and crispy edges. The heat of the harissa and sweetness of the maple syrup perfectly complement the mushrooms, while the yogurt offers a cooling counterpoint. Serve as a starter with flatbread or as a flavorful accompaniment to beef skewers, or roast chicken or turkey.
Garlicky Mushrooms and Herbs
This stellar side of caramelized mushrooms and herbs will quietly dazzle on any table, with little effort. The mushrooms are cooked in a hot, dry pan to release their moisture and start caramelization, then butter and olive oil coat the mushrooms with a soft, silky sheen. The finishing touch of soy sauce amplifies the umami of the mushrooms, for an earthy, savory dish. Garnish with different herbs or cheese, depending on the meal being served. Sprinkling these on seared steak; toast slathered with a soft cheese; or mashed potatoes would be wise.
Mushroom Poblano Tacos
Tacos are always a good idea on a weeknight. They come together quickly and are a great way to clean out your refrigerator of leftover salsas or cheese nubs and can be an excellent way to incorporate vegetables. Here, mushrooms, poblanos and cherry tomatoes are cooked down into a juicy filling seasoned with onions, garlic and the Puerto Rican spice blend sazón. It's easy enough to make your own sazón spice blend, but you can also find many store-bought options containing some combination of cumin, garlic, turmeric, coriander, pepper and annatto or achiote. If using a blend with salt, reduce the amount of salt listed in the recipe. If using store-bought tortillas, look for those with as few ingredients as possible, as they tend to have the best flavor. These tacos are served in the pan, tableside, with whatever toppings you have on hand for a quick, casual weeknight meal that's sure to inspire many variations. Serve any leftovers scrambled with eggs for a delicious breakfast the next day.
Marsala Chicken Meatballs
Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce. Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off. This recipe is dairy-free as written, but if you’d like to finish the dish with a few knobs of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness.
Chicken Casserole With Mushrooms and Spinach
This casserole is chock full of delicious veggies with a homemade creamy base. Parmesan is mixed throughout the casserole and also melted on top, giving this dish some flair that’s more akin to a creamy risotto. Instead of relying on a condensed soup, this recipe makes a simple cream sauce: Flour is sprinkled on the cooked mushrooms and onions then heavy cream and chicken stock are whisked in just before the Parmesan is folded in. Be sure to season each layer of the casserole — from the spinach to chicken. For a shortcut, the meat from a rotisserie chicken works great here.
Miso Mushroom and Leek Pasta
Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes. Sautéed leeks and mushrooms form the core flavors of the pasta, but it is the addition of miso that completes the dish: Whisked with the starchy pasta water and grated Parmesan, it forms a quick sauce to coat the noodles. A farro, spelt or whole-wheat pasta would nicely complement the earthy flavors of this dish.
Barbecue Vegetable Salad
This knife-and-fork dinner salad is full of char and crunch, topped off with a festive dressing to incorporate into your summer repertoire. It’s also an ideal way to use up any grillable vegetables. On a verdant bed of Romaine lettuce, kale and cilantro, pile on grilled summer vegetables and peaches and a shower of corn chips. Beans add protein, though you could also top with quinoa, grilled tempeh bacon or another protein. While barbecue sauce doesn’t often coat lettuce, here it becomes a tangy, thick and pleasantly sweet salad dressing with the addition of a little lime juice to loosen and brighten. If you have some ranch in the fridge, drizzle zig-zags of it on top, too; the duo tastes like an herb-flecked Thousand Island dressing. Eat this big salad solo or with a side of cornbread.
Soba Salad With Grilled Mushrooms and Tofu
Throw together this exciting tangle of soba noodles, grilled mushrooms and tofu, raw vegetables and maple-miso dressing for your next picnic or warm-weather dinner. Hitting mushrooms and tofu with a little heat accentuates the nutty quality of the soba, while snap peas, serrano chile and herbs give this plant-based salad a juicy crunch. Lime juice, miso and maple work double duty as the salad’s dressing and the tofu’s marinade, which chars once it hits the grill. To mitigate the tofu sticking to the grill, maintain medium-high heat and let the tofu release itself from the grates instead of prying it off. To save time, prep the vegetables while the grill heats, or marinate the tofu and cook the soba up to a day ahead and refrigerate until needed.
Stir-Fried Chicken With Mushrooms and Snow Peas
This classic stir-fry recipe, adapted from “The Key to Chinese Cooking” by Irene Kuo, calls for velveting chicken breast, a process of marinating the meat in a mix of egg white, cornstarch, salt and Shaoxing wine, and then blanching it. The extra steps help ensure that the lean chicken stays very tender and silky, even when seared at very high heat. You can use this basic recipe as a template for any chicken stir-fry, varying the vegetables depending on the season and what’s available. Serve it piping hot, with rice on the side.
Za’atar Lion’s Mane Steak with Couscous & Herb Salad
A plank of steak-like Lion's Mane mushroom is seared and served with bright herby salad and chewy pearl couscous for a delicious, vegan weeknight meal.
Cumin Green Beans and Mushrooms
This bold stir-fry showcases the versatility of one of our pantry’s most staple spices: ground cumin. Often used in conjunction with other spices, cumin is just as compelling as a singular flavor, and it shines in this green bean and mushroom stir-fry. The warmth and slight citrus edge of cumin coaxes out sweetness from the beans and the earthiness from the mushrooms. The choice of mushrooms is up to you, from everyday button or creminis to fancier varieties like oyster or shiitake mushrooms. As with all stir-fries, most of the active time is spent in preparation. But when you are ready to cook, the meal comes together quickly.
Spicy Mushroom and Tofu Mazemen
Mazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan. Inspired by a punchier and spicier Taiwanese flavor profile, the soup is replaced with an intensely savory sauce. In this vegan take, this sesame paste-based sauce delivers a rich finish, bolstered with umami agents such as miso, soy sauce and chile crisp. Mazemen, which translates to mixed noodles in Japanese, should be tossed before eating, so that the sauce and the toppings distribute evenly through the noodles. While this recipe is vegan, an egg yolk or an onsen tamago (soft-cooked egg) is a common mazemen topping, which falls apart as it is tossed through the noodles, leaving a silky and creamy finish.
One-Pot Mushroom and Ginger Rice
Inspired by Cantonese one-bowl rice dishes like bo zai fan and sticky rice, this mushroom and ginger rice has clean yet robust flavors. The Chinese cooking technique of velveting — dusting protein in cornstarch to keep it tender and silky during cooking — is usually reserved for meat or seafood but here, the same method is used for the mushrooms, allowing them to stay juicy and plump as they cook in the rice. Crisping the rice at the bottom of the pot is optional, but if you choose to do it, stay close, listen to the sound of the sizzle, smell the aroma; if you detect any burning scents, take it off the heat immediately. At first, the rice will seem stuck to the pot, but it will release more easily once it has cooled. A dish like this would traditionally be cooked in a clay pot, so use that if you have one, but if not, a cast-iron Dutch oven will do the job.
Sukiyaki
Sukiyaki is a fun and festive Japanese hotpot of sliced beef, cabbage, mushrooms, hearty greens, tofu and noodles that are served nabemono style, meaning everything is served together in a pot at the table. Kansai-style sukiyaki calls for searing the thin slices of beef over high heat in a traditional Japanese cast-iron pot beforehand, whereas this Kanto-style version calls for cooking the beef over low heat, which slowly releases the fat, helping create a rich and flavorful broth. (This means you can cook Kanto-style sukiyaki in a clay donabe without risk of damaging the pot.) Once the beef is cooked, the rest of the ingredients are added to the pot and brought to the table so diners can serve themselves. Each person gets their own small bowl of warishita sauce, a mixture of soy sauce, sugar and sake, plus a runny egg for dipping. It’s a perfect meal for a chilly day.