Top 10 Delicious Mushroom Recipes for Every Occasion

Mushrooms possess a magical quality in the kitchen, capable of transforming ordinary dishes into memorable meals. Their ability to absorb flavours while contributing their own earthy depth makes them invaluable for cooks at every skill level. This collection of recipes showcases the versatility of mushrooms, from quick weeknight solutions to dishes worthy of special occasions. Each recipe celebrates the natural beauty and flavour of quality mushrooms like those we cultivate at Choice Mushrooms.

1. Classic Creamy Mushroom Soup

Few dishes comfort as completely as a well-made mushroom soup. This version balances richness with clean mushroom flavour, showcasing the fungi rather than masking them with heavy cream.

Begin by sautéing a finely diced onion in butter until soft and golden. Add 500 grams of mixed sliced mushrooms, using a combination of cremini, oyster, and shiitake for depth of flavour. Cook over medium-high heat, stirring occasionally, until the mushrooms release their liquid and begin to brown, about 10-12 minutes.

Stir in two minced garlic cloves and a tablespoon of fresh thyme leaves, cooking until fragrant. Sprinkle two tablespoons of flour over the mushrooms and stir to coat. Gradually add one litre of warm vegetable or chicken stock, stirring constantly to prevent lumps. Simmer for 20 minutes until flavours meld.

For a smooth soup, blend until silky, then stir in half a cup of cream. Alternatively, blend only half for a more rustic texture. Season with salt, pepper, and a splash of dry sherry. Serve garnished with sautéed mushroom slices and a drizzle of truffle oil if desired.

2. Garlic Butter Oyster Mushrooms

This simple preparation lets the delicate flavour and beautiful form of oyster mushrooms shine. Serve as a side dish, over toast, or atop grilled steak.

Tear 400 grams of oyster mushrooms into large, attractive pieces, following their natural grain. Heat a large skillet over high heat and add two tablespoons of butter and one tablespoon of olive oil. When the butter foams, add the mushrooms in a single layer, working in batches if necessary.

Let the mushrooms sear undisturbed for two to three minutes until golden underneath. Flip and cook another two minutes. Add four minced garlic cloves and a quarter cup of dry white wine. Cook until the wine evaporates and the garlic is fragrant.

Remove from heat and toss with a tablespoon of fresh butter, chopped parsley, and a squeeze of lemon juice. Season generously with flaky sea salt and freshly ground black pepper. Serve immediately while the mushrooms are still sizzling.

3. Mushroom and Spinach Stuffed Chicken Breast

This elegant dinner party dish wraps a savory mushroom filling inside tender chicken breast, sliced to reveal beautiful spirals of filling.

For the filling, finely chop 250 grams of mixed mushrooms and sauté in butter until all moisture evaporates. Add two minced garlic cloves, a handful of chopped spinach, and a quarter cup of cream cheese. Season with salt, pepper, and nutmeg. Cool completely.

Cut a pocket horizontally through each of four chicken breasts, being careful not to cut through the sides. Season the chicken inside and out, then stuff with the mushroom mixture. Secure with toothpicks if needed.

Sear the stuffed breasts in an ovenproof skillet until golden on both sides. Transfer to a 180-degree oven and roast for 20-25 minutes until the chicken reaches 74 degrees Celsius internally. Rest for five minutes before slicing on the diagonal to display the spiral filling.

4. Lion's Mane Mushroom "Crab" Cakes

The remarkable texture of lion's mane makes it perfect for mimicking seafood. These cakes fool many guests into thinking they contain actual crab.

Tear 500 grams of lion's mane mushroom into shreds, mimicking the texture of crab meat. Sauté in butter over medium heat until golden and slightly crispy, about 8-10 minutes. Cool completely.

Combine the mushrooms with half a cup of mayonnaise, one beaten egg, a tablespoon of Dijon mustard, a teaspoon of Old Bay seasoning, a tablespoon of lemon juice, and enough breadcrumbs to bind, usually about half a cup. Season with salt and pepper. Form into patties and refrigerate for at least 30 minutes.

Pan-fry the cakes in a mixture of butter and oil over medium heat until golden and crispy on both sides, about three to four minutes per side. Serve with remoulade sauce, lemon wedges, and a simple green salad.

5. Mushroom Risotto with Fresh Herbs

A properly made mushroom risotto showcases technique as much as ingredients. The creamy, flowing texture should carry intense mushroom flavour in every bite.

Sauté 300 grams of mixed sliced mushrooms in butter until deeply golden. Set aside. In the same pan, cook a finely diced onion in butter until soft. Add 300 grams of arborio rice and stir until the grains become translucent at the edges.

Add a splash of white wine and stir until absorbed. Begin adding warm mushroom or vegetable stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18-20 minutes until the rice is creamy but still has slight bite.

Stir in the reserved mushrooms, a generous knob of cold butter, and a half cup of freshly grated Parmesan. Add chopped fresh herbs like thyme and parsley. The finished risotto should flow slowly when the pan is tilted. Serve immediately in warm bowls with additional Parmesan.

6. Asian-Style Shiitake Noodle Stir-Fry

This quick, flavourful dish comes together in minutes and showcases the meaty texture of shiitake mushrooms against silky noodles.

Cook 250 grams of your preferred Asian noodles according to package directions. Meanwhile, slice 200 grams of fresh shiitake mushrooms, discarding the stems. Prepare the sauce by whisking together three tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, a teaspoon of honey, and a splash of chilli oil if desired.

Heat a wok or large skillet over high heat. Add vegetable oil and stir-fry the mushrooms until browned. Add sliced garlic, ginger, and spring onions, cooking until fragrant. Add the noodles and sauce, tossing vigorously until everything is well combined and heated through.

Serve garnished with additional spring onions, toasted sesame seeds, and fresh coriander. A wedge of lime on the side adds brightness.

7. Mushroom and Goat Cheese Tart

This impressive tart makes an excellent starter or light main course. The earthy mushrooms pair beautifully with tangy goat cheese and buttery pastry.

Roll out 250 grams of puff pastry and fit into a tart tin, pricking the base with a fork. Blind bake at 200 degrees for 15 minutes until lightly golden.

Sauté 400 grams of mixed sliced mushrooms with thyme until golden and any liquid has evaporated. Season well. Spread the mushrooms over the pastry base and crumble 150 grams of goat cheese over the top. Whisk together two eggs with a quarter cup of cream and pour over the filling.

Bake at 180 degrees for 25-30 minutes until the filling is set and golden. Cool slightly before slicing. Serve warm or at room temperature with dressed greens.

8. Grilled Portobello Burgers

Large portobello caps make substantial, satisfying vegetarian burgers that even meat lovers enjoy. The key is proper marinating and careful cooking.

Remove the stems and gills from four large portobello mushrooms. Whisk together a quarter cup each of olive oil and balsamic vinegar with two minced garlic cloves, a teaspoon of dried oregano, and salt and pepper. Marinate the mushrooms for at least 30 minutes, preferably an hour.

Grill over medium-high heat for four to five minutes per side until tender and marked. During the last minute, top each cap with a slice of your preferred cheese to melt.

Serve on toasted brioche buns with mayonnaise, fresh tomato, red onion, and peppery rocket. The marinating liquid, reduced on the stovetop, makes an excellent finishing drizzle.

9. Mushroom Duxelles on Crostini

This classic French preparation transforms humble mushrooms into an intensely flavoured spread perfect for elegant appetisers.

Finely mince 500 grams of cremini mushrooms by hand or in a food processor. Sauté finely diced shallots in butter until soft. Add the mushrooms and cook over medium-high heat, stirring frequently, until all moisture evaporates and the mixture becomes quite dry, about 15-20 minutes. This concentration intensifies the flavour dramatically.

Add a splash of dry sherry and cook until evaporated. Stir in a tablespoon of cream, fresh thyme leaves, and season generously. Cool slightly.

Toast thin slices of baguette and brush with olive oil. Top each with a generous spoonful of duxelles. Serve as passed appetisers or as part of an antipasto spread. The duxelles also freezes well for future use.

10. Mushroom and Herb Frittata

This versatile egg dish works for breakfast, lunch, or a light dinner. It adapts easily to whatever mushrooms and herbs you have available.

Sauté 200 grams of sliced mushrooms in olive oil until golden. Add a handful of spinach or other greens and cook until wilted. Spread the vegetables evenly in an ovenproof skillet.

Whisk together six eggs with a quarter cup of milk or cream, salt, pepper, and fresh herbs like chives, parsley, and dill. Pour over the vegetables. Cook over low heat, occasionally lifting the edges to let uncooked egg flow underneath, until mostly set but still slightly wet on top.

Transfer to a 180-degree oven and bake for 10-12 minutes until fully set and lightly golden. Let stand for five minutes before slicing into wedges. Serve warm or at room temperature.

These recipes represent just a starting point for exploring the culinary potential of mushrooms. At Choice Mushrooms, we cultivate premium oyster, lion's mane, and other gourmet varieties specifically for their exceptional flavour and texture. Visit our website to learn more about our products and discover additional recipes and cooking inspiration.