Mushroom Recipes & Ideas

It’s August, guys. Have you taken advantage of outdoor eating, seasonal produce, and lazy summer cooking? We have some recipes to help you this week. Start your weekend off with some overnight oats (mix in some homemade blackberry jam while you’re at it!), move on to the gnocchi skillet with tomatoes for lunch or dinner, try a glass of spiked peach lemonade, and finish everything off with magic banana ice cream. Read on for more new recipes this week!

Here’s a quick and easy side dish worthy of any fall table! Barley makes a satisfying and easy side dish, especially when seasoned with sage and studded with intensely flavorful shiitake mushrooms. A serious upgrade from the usual pot of steamed rice, it might just steal the spotlight from your main dish. This dish comes together just as quickly as a pot of regular rice or quinoa.

In Mexico, tamales of pork and chicken are most traditional, but vegetarian tamales made of beans, cheese with rajas (or chile strips), and mushrooms are becoming more popular. A couple things to consider when making vegetarian tamales: Lard is traditional when making the masa for tamales, but you can substitute vegetable shortening. I like to use the chicken cooking liquid from the chicken tamales to flavor this mole, but you can substitute vegetable stock instead.

For this low-maintenance marinated mushroom appetizer, we packed in tons of flavor, but kept the ingredient list nice and short. The best part about serving marinated mushrooms as a holiday appetizer is that it can be made a week in advance and tucked away in the back of your fridge until you are ready to serve. These herby mushrooms can be served after a few hours of making them, but are really the tastiest after they’ve been marinating in the vinegar and olive oil for a couple days.

I don’t eat tortellini often; I’m not sure why. Maybe it’s because it doesn’t feel like there’s ever enough, or maybe it’s because I have only had it with sauces that are too heavy for the little cheese packages. That must be it, because after making this recipe, I can’t come up with any other explanation.

This bake is going to change the way you view light and airy popovers. Did you know that you can bake one giant popover for a crowd? And that you can fill the sizzling batter with good things like thyme-scented mushrooms and goat cheese? This is popover 2.0 — just in time for Thanksgiving! A classic popover is a beautiful thing: a puff of airy, custardy goodness with a crispy edge. Here, we’re baking the batter in a single large baking dish instead of individual tins.

When steak is on the menu, you can take the least expensive, most everyday mushrooms and transform them into a vegetable side that feels decidedly elegant.

Here’s my proposition to make boneless, skinless chicken breasts a whole lot more interesting: Get them drunk. Yes, the protein can often be likened to that colleague who is a touch boring and has a personality that’s a little too dry, but get her a bit tipsy at the work happy hour and suddenly she’s way more fun to be around.

Mushrooms are one of the most under-appreciated foods. A lot of people say they don’t like them, but I often wonder how many people have never had really good mushrooms, because mushrooms are very easy to mess up. If you store them the wrong way, don’t wash all the dirt off, crowd them in the pan, or use too much liquid, you can wind up with a gritty, bland, slimy mess that could put a person off mushrooms forever.

A celebration of 'shrooms in all shapes and sizes.

This may look like an inconspicuous tray of roasted veggies, but it is anything but bland and boring. These earthy mushrooms and sweet cherry tomatoes are caramelized with lots of fresh thyme and garlic and then finished with a hit of brightening balsamic vinegar. It’s so simple, you’ll wonder why it’s been missing from your life for so long! Pile it on toast, spoon it over grilled chicken or steak, toss it with pasta, or just eat it straight from the sheet pan with a fork.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Fun fact: Mushrooms and rice are best friends, and when you put them together they complement each other beautifully and both become more than they were on their own.

This satisfying soba noodle bowl is packed with savory miso-butter mushrooms, crisp-tender edamame, and a jammy egg.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Pub food like cheesy fries, chicken wings, and mozzarella sticks are a constant temptation, but as delicious as these snacks might be, they’re not exactly the healthiest option.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Okay, we can’t help but agree that the words “vegetarian loaf” don’t sound very sexy, which is how the blog Things I Made Today opens their post about this dish. But when you’re making something that tastes this delicious, looks don’t really matter.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Lauren Hartmann, the pastry chef behind all-vegan website Rabbit and Wolves, describes her website as “simple yet exceptional vegan comfort food.” I can’t speak to the vegan aspect, but when it comes to comfort food, it’s hard to beat a creamy bowl of polenta.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. There are a million ways to prepare mushrooms, but you might be tempted to throw them all out after you try this recipe for mushrooms with sesame and miso butter from The Endless Meal.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Please forgive me because I absolutely cannot resist making the following mushroom pun in reference to the recipe that I’m about to convince you to make tonight: “There’s not mushroom for improvement here because these honey balsamic garlic mushrooms from The Recipe Critic are absolute perfection.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Do you want to know my absolute favorite comfort food? (Warning: It’s not pretty.) Heat up a can of Campbell’s cream of mushroom soup in a saucepan, toast a piece of spongy white bread, ladle the thick, gravy-esqe soup over the toast, and proceed to eat the whole thing with a fork and knife, sopping up every last drop.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Name something that a portobello mushroom can’t do. You can grill them, bake them, fry them, swap them in for burger patties, throw them into veggie wraps, turn them into mini pizzas — the list goes on. Here at Kitchn, we’ve even gone as far as to call them the “steak of the vegetarian world.

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites. Mushrooms don’t exactly have a reputation for stealing the spotlight come dinnertime. They’re more of a stick-to-the-sidelines kind of side dish. But not if you give them the A-list treatment. Enter: these balsamic garlic grilled mushroom skewers from Closet Cooking, which most definitely have star potential.

Happy Taco Tuesday! Looking for a new recipe to switch things up tonight? Maybe something vegetarian if you’re still riding the Meatless Monday high? These roasted mushroom tacos should do the trick. They’re super easy and flavorful — what more could you want? This recipe uses meaty portobello mushrooms as the filling. You first marinate them in a mixture of olive oil, orange juice, garlic, chipotle peppers, paprika, lime juice, cilantro, and salt.

I am a strong believer in the power of mushrooms. It’s one of those things, I think, that goes with just about any meal. Making chicken tonight? Throw on some roasted mushrooms! Trying to add a little something-something to that grain salad recipe? Bring on the mushrooms, baby. I always pick up an extra carton or so of mushrooms at the grocery store, even if they’re not in my weekly meal plan, because I know I’ll find some use for them.

We often see mushrooms as a welcome addition to an already tasty side dish or protein on a menu, but we forget they are delicious all on their own. Well move over, mushroom risotto, mushroom lasagna, or even beef Wellington with that thin layer of tasty mushroom paste below the surface! Sometimes we just want mushrooms. Plain and simple. When it comes to roasting vegetables, it can often seem like a long process.

Here’s exactly what should be on the roster for your next Taco Tuesday: smoky, savory tacos that just so happen to be meatless. You won’t miss the chicken or steak one bit because the thick slices of portobello mushrooms and poblano peppers are nearly as meaty and equally as satisfying. The healthy sprinkle of crumbled goat cheese on each taco definitely doesn’t hurt either. These tacos are guaranteed to please vegetarians and carnivores alike.

Adding lentils to the dinner roster is a good way to eat meat-free, but all too often they can be boring. This recipe — which adds cheese, meaty mushrooms, nutty brown rice, and plenty of fresh parsley to the mix — solves this. It transforms protein-rich lentils into a comforting baked casserole that really doesn’t need anything else to call it a meal (although a simple green salad on the side would be welcome).

I’m so blessed to have a job that allows me to work from home. Even better is that I get to cook for a living! But that means some days all that comes out of my kitchen is cupcakes. Or doughnuts. Many days I don’t even sit down to enjoy a real meal—breakfast, lunch, and dinner can consist of Marcona almonds, gummy cokes, and few bites of miscellaneous leftovers.My fiancé is usually gone during the daytime hours, so that doesn’t help matters.

Heart of the ArtichokeTanis’ own kitchen ritualsDavid calls himself a restaurant chef that prefers to cook at home. Chez Panisse allows him to bring the best of home cooking to the tables there in the six months a year he cooks at the restaurant. The rest of the year he, presumably, is cooking up the dishes in this book (all beautifully and simply photographed by Christopher Hirsheimer of Canal House Cooking).

For years, we’ve been trying to duplicate the kind of tofu we’re served at Chinese restaurants. Finally, we think we’re on the right track.The secret is dredging the chunks of cut tofu in cornstarch and then sauteing them separately from the veggies. This method yields springy tofu with a pleasantly chewy interior, a nice contrast to the crunchy snow peas and the tangy flavors in the sauce.