Our 40 Best Mushroom Recipes So You Can Add Some Fungi To Your Diet

Put the fun in fungi

By SAVEUR Editors

Published on November 17, 2017

With their deep, earthy flavor, mushrooms are one of our favorite ingredients. So much so that we once sent our correspondents to investigate the strange alien planet that grows half of all the mushrooms in America. From wild mushrooms to shiitakes to morels, mushrooms take many forms, making them a versatile ingredient for your dishes no matter the season. Whether you're looking for a mushroom-infused cocktail or a creamy pasta with shrooms tossed in, our best mushroom recipes will make you want to add some fungi to your diet right now.

Ginger liqueur adds a spicy balance to this mushroom-infused vermouth cocktail from San Francisco's Dirty Habit. Get the recipe for Dirt Nap »

Caramelized onions and mushrooms, a pinch of cayenne, and tangy crème fraiche turn this pillowy white bread pudding savory. It makes a delightful brunch, lunch, or dinner with a lightly dressed green salad on the side. For best results, use this homemade white bread. Get the recipe for Cheesy Mushroom and Pancetta Bread Pudding »

Recently some unexpected vegetables—ramps, butternut squash, and beets—have started showing up in creative cocktails. Now, mushrooms are getting in on the fun(gus). At Dallas farm-to-table restaurant FT33, The Truffle Pig features a refreshing mix of tequila, lemon juice, and muddled mushrooms sweetened with rosemary-cinnamon honey. Topping it off is a seared hen of the woods mushroom. Get the recipe for The Truffle Pig »

Flameware—clay pots that can be used on the stove or in the oven—was pioneered in the '50s but has lost popularity as the special clay is notoriously difficult to work with and materials like enameled cast iron meet most high-heat cooking needs. Travis McFlynn, Bay Area's ceramicist-to-the-chefs, has developed a line of flameware that is handmade and gorgeous enough to cook and serve in. Chad Robertson, who favors McFlynn's vessels for this dish at Tartine Bakery in San Francisco, considers the benefits of the painstaking process: "When you have a wood-fired oven, it's sexy to be blasting a dish and then serve it right out of there." Get the recipe for Wild Mushroom Bread Pudding »

"It's a common misconception that tortelli and tortellini are the same," chef Evan Funke of Felix in Los Angeles says. Unlike round tortellini, tortelli (the proper name for these ravioli-like stuffed pastas) are squares or rectangles simply folded over a filling and sealed. This is a thicker dough and more toothsome, too. A classic autumn condimento is a porcini mushroom sauce. "When it's mushroom season in Italy, you eat porcini until you're blue in the face," says Funke. Get the recipe for Potato and Cheese Tortelli with Porcini Mushrooms »

Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »

A mix of sautéed mushrooms, toasted walnuts, ricotta, thyme, honey, and pappardelle, this pasta dish needs only a green salad on the side. Get the recipe for Pappardelle with Mixed Mushrooms, Ricotta, and Walnuts »

In Sweden, chef Magnus Nilsson of Fäviken uses pike-perch, a distinct fish that's neither pike nor perch but is similar in size and taste to American walleye. If you can't find either, red snapper or any firm, white-flesh fish with moderately sized fillets will work. Get the recipe for Pike-perch with Creamed Mushrooms and Horseradish Butter »

Vin jaune, a semisweet wine from the Jura region of France, enlivens the creamy morel ragù in this elegant veal and oyster dish. Get the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce »

Chef Chris Fischer likes to lay out these charred mushrooms at the start of a meal for snacking—they put cheese plates and crudités to shame. Tossing them with the marinade infuses them with deep flavor. Get the recipe for Grilled Shiitake Mushroom with Chile and Thyme »

A variety mushrooms gives nuance to this hearty vegetarian soup. Any assortment of fresh mushrooms will work and you can change those flavorful notes by switching up the combination each time you make it. Get the recipe Onion Fennel and Mushroom Soup »

Chef Josita Hartanto of Berlin's Lucky Leek mixes three marinated seaweeds with sweet caramelized mushrooms, steamed vinegary rice, and crisp toasted nori in this vegan rice bowl. All of the seaweeds used here can be found online so search them out, as they each contribute a different texture and taste to this salad. Get the recipe for Seaweed Salad with Orange and Macadamia Nuts »

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin. Get the recipe for Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes »

Wetzel reinforces the earthy funk of shiitakes by marinating fresh mushrooms in a broth made from dry, before giving them smoked edge with a trip to the grill. Get the recipe for Marinated and Grilled Shiitakes »

This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs. Get the recipe for Pizza with Ramps, Morels, and Eggs »

Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew. Get the recipe for Morels in Black Bean Sauce with Fried Enoki Mushrooms »

Chef Jim Christiansen fries his eggs with a splash of water to keep them from burning. Get the recipe for Fried Egg with Hazelnuts, Chanterelles, Green Garlic, and Blackberries »

I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, "Can we have some pasta?" I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream. After Claiborne wrote about it in the Times, everybody started to come to Le Cirque and ask for spaghetti alla primavera. But my French chef said, "You want to do spaghetti? I don't want spaghetti in my kitchen!" I didn't want a crisis. So I decided to prepare it in the dining room, on a cart, tableside. It looked nice, and it tasted nice. We've never put it on the menu, but people still ask for it. —Sirio Maccioni, co-owner of Le Cirque restaurant in New York City Get the recipe for Spaghetti alla Primavera »

Chef James Wayman of Mystic, Connecticut's Oyster Club serves these smoky, nutty mushrooms alongside creamy sweet potato pudding. Get the recipe for Sautéed Chanterelle Mushrooms with Bacon »

Simmering orzo slowly with butter, shallots, and chicken stock and enriched it with cream yields a silky, risotto-like texture. Get the recipe for Creamy Orzo Risotto with Meyer Lemon and Wild Mushrooms »

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor. Get the recipe for Morel and Asparagus Spaghetti »

Perfect for special occasions, these rolls are stuffed with flaky fish, sweet Japanese omelette, plump shiitake mushrooms, tender kampyo, or dried squash, and blanched carrots and mizuna. Get the recipe for Nori Maki (Nori Rolls with Japanese Omelette, Shiitake Mushroom, and Halibut) »

In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms. Get the recipe for Duck Liver Mousse with Cipolline Onions and Mushrooms »

Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. Get the recipe for Chicken Marsala »

A hearty beef stock serves as the base for mushroom and barley soup, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice. Get the recipe for Mushroom-Barley Soup »

Serravalle Scrivia native and local cook Davide Gheezi makes this pasta dish with mushrooms that have been foraged, dried, and stored over the winter. The silver-dollar-size rounds of corzetti (sometimes called croxetti) are elevated with a mushroom sauce bolstered by a savory veal stock. Get the recipe for Corzetti Pasta with Dried Mushroom Ragù »

Classic, comforting pot pie gets an elegant boost with the addition of shaved black truffles. Get the recipe for Chicken Pot Pie »

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup's richness. Get the recipe for Mo Gu Niantiao Tang (Mushroom Noodle Soup) »

This is a dead-simple condiment (with some serious mushroom funk) that Christian Puglisi of Relæ in Copenhagen, Denmark, calls "pure liquid umami." Use a few dashes to finish pastas, add a spoonful to wilted greens, or brush with butter onto cooked fish. Get the recipe for Mushroom "Soy" Sauce »

A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle. Get the recipe for Rachetta (Racket-Shaped Pizza with Mushrooms and Tomatoes) »

Your new favorite way to cook salmon: with Asian sauces, scallions, and enoki mushrooms, all wrapped up in a foil pouch. Get the recipe for Salmon, Scallion, and Enoki Mushroom Foil Yaki »

Inspired by a story that first appeared in our June/July 2010 issue, chef Tom Colicchio created this beautiful dish of halibut with chanterelle mushrooms and pleasingly bitter fresh chamomile. Get the recipe for Halibut with Marinated Chanterelles and Chamomile »

Each summer, at the Gilroy Garlic Festival in Gilroy, California—home to 90 percent of the American garlic crop—festivalgoers can nosh on a wide assortment of garlicky dishes, ranging from spaghetti enrobed in a pungent pesto to garlic ice cream. One of our favorites is this dish of garlic-stuffed mushrooms, which we've enhanced with a little dry sherry and nutty Gruyère cheese. Get the recipe for Garlic-and-Gruyère-Stuffed Mushrooms »

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez. Get the recipe for Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno) »

This shellfish-sauced dish is adapted from artist Henri de Toulouse-Lautrec's The Art of Cuisine (Henry Holt and Company, 1966). Toulouse-Lautrec used Dover sole, but any fillet—tilapia, turbot, or even salmon—will work. Get the recipe for Sole au Vin Blanc (Sole with Mushrooms and Shellfish) »

Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »

For this classic French preparation, scallops are broiled with mushrooms in a cream sauce topped with bubbling cheese. Get the recipe for Coquilles St-Jacques (Gratinéed Scallops) »

A far cry from the standard grilled-mushroom-cap-as-burger, these ultra-savory portobello patties get a further umami boost from garlic and steak sauce—a perfect match for a flavorful topping of melted blue cheese and tangy caramelized red onions. Get the recipe for Portobello Burger with Blue Cheese and Sauteed Red Onions »

For this luxurious dish, chef Robin Jackson, of Knight Inlet Lodge in British Columbia, lavishes pasta in a truffle-infused cream sauce and crowns it with chanterelles, lavender, pecorino, and shavings of truffle, which release their seductive aroma in the steam. Get the recipe for Tagliatelle with Black Truffle Cream Sauce »

Mixed mushrooms are tossed with chile-lemon oil and roasted, resulting in a flavorful, umami-packed dish. Get the recipe for Roasted Mushrooms with Chile-Lemon Oil »

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