20 Fall-Out Cozy Mushroom Recipes
As summer turns to fall, and the sun turns to rain, our Pacific Northwest climate becomes a haven for all sorts of wild mushrooms. From chanterelles and morels to oysters and porcinis, whether you wild harvest them, grow them at home, or buy them from the Co-op, mushrooms are an excellent source of fiber, protein, and vitamin D and work well as a substitute for meat in lots of recipes.
Check out some of our favorite mushroom recipes to try this fall when wild harvesting season comes around!
Enjoyed all on its own or as a side to a larger chicken dinner, this mushroom risotto is a wonderfully warm and cozy introduction to the autumn season.
- 1/2 ounce dried mushrooms, any type
- 1 cup boiling water
- 2 1/2 cups chicken or vegetable stock, approximately
- 1 tablespoon butter
- 1/4 cup shallot, minced
- 1 clove garlic, chopped
- 1 cup short-grain brown rice
- 1/4 cup white wine
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 pound cremini or baby bella mushrooms, sliced
- 1/4 cup Parmesan cheese, shredded
- 1 tablespoon parsley, minced
- Put the dried mushrooms in a small heat-proof bowl or measuring cup. Pour boiling water over and let them soak at least 20 minutes. Reserving the mushroom soaking water, squeeze the excess water out of the rehydrated mushrooms, chop, and reserve. To the mushroom water, add stock as needed to total 3 cups.
- In a 4 quart pot with a lid, heat the butter over medium heat. Saute shallots and garlic just until soft, don’t brown. Add the brown rice and stir to coat and heat through. Add wine, salt, reconstituted mushrooms, and the stock mixture and bring to a boil over high heat. Reduce the heat to low and cook for 45 minutes. Uncover the pot and stir frequently, and continue cooking until any extra liquid has evaporated and the brown rice is soft and breaking.
- In a heavy 4 quart saute pan, heat the olive oil on high, and sear the creminis quickly, stirring them until browned.
- Remove the rice from heat, stir in seared creminis, Parmesan, parsley. Serve hot. Can be cooled and stored in the refrigerator, tightly covered, for up to four days.
Mixed Mushroom Ragout
Do you know what’s incredibly satisfying after a long day of mushroom hunting? A big bowl of mixed mushroom pasta.
- 8 ounces cremini mushrooms, halved
- 2 large portobello mushroom caps, cut into 2-inch slices
- 3 ounces dried exotic mushrooms or 1 pound fresh exotic mushrooms (shiitake, morels, chanterelle, or porcini)
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- 2 medium shallots, minced
- 2 tablespoon walnut or olive oil
- 1/3 cup sherry
- 1 teaspoon salt
- Ground black pepper to taste
- 1/4 cup toasted pine nuts (optional)
- If using dried mushrooms, soak them in water overnight. Drain the soaked mushrooms and chop into bite-sized pieces.
- Heat the oil in a large wok or saucepan. Add the shallots and garlic and saute for a few minutes. Add the mushrooms and toss gently. Cook the mushrooms until tender, about 8 minutes.
- Add the sherry, parsley, salt, and pepper. Cook for another 5 minutes, or until mushrooms are soft and sherry is absorbed.
Smoky Grilled Portobello Burger
Given their shape and size, portabello mushrooms are a natural substitute for a traditional beef burger patty. Here, the mushrooms are smoked and grilled to give them a flavorful, super savory finish.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons champagne wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon ground chipotle pepper
- 4 medium portobello mushroom, stems removed
- 4 slices smoked cheese, optional
- 4 leaves butter lettuce
- 4 slices tomato
- 4 whole-wheat hamburger buns
- In a cup, whisk the olive oil, vinegar, salt, and chipotle pepper. In a container large enough to hold all four portobellos, place the mushrooms gill side up and drizzle with the marinade, dividing it among the caps. Marinate for an hour or overnight. Prepare the grill for smoking. Put the mushrooms on a plate to prepare for grilling
- When the grill is ready and the cool side of the grate is oiled, place the mushrooms gill-side up on the grate. Close the lid and grill for ten minutes. Open the lid and, if the mushrooms have filled with liquid, use tongs to pour out and discard the liquid, then flip over the mushrooms and smoke for ten minutes longer.
- If using cheese, flip the mushrooms again and fill with smoked cheese. Put back on the grill and replace the cover for two minutes, or until the cheese is melted.
- Serve immediately on buns with lettuce, tomato, and your condiments of choice.
Chicken in Mushroom Marsala Sauce
In this classic Italian dish, chicken and mushrooms complement each other perfectly in warm, savory marsala sauce. Serve it with sauteéd green beans and mashed potatoes for a well-rounded dish.
- 4 chicken breasts, boneless and skinless
- 2 tablespoons unbleached flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced thin
- 8 ounces mushrooms, sliced thin
- 2 cloves garlic, chopped
- 1/2 cup Marsala
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley leaves
- Mix the flour, salt and pepper in a pie pan. Pat chicken dry and roll in the flour mixture to coat, saving any leftover flour mixture. In a large heavy skillet heat the olive oil over medium high heat until hot, and brown chicken in 2 batches, transferring with tongs to a large plate when browned.
- To the skillet, add onion and mushrooms, stirring occasionally, until the mushrooms are browned. Add garlic and stir for a minute. Sprinkle any remaining flour mixture over the mushrooms and stir in. Add Marsala and cook, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter if making sauce without chicken, just saute onions and mushrooms in olive oil, then add liquids and proceed.)
- Simmer mushroom sauce until liquid is reduced and thickened. Remove skillet from heat and stir in remaining 2 tablespoons butter, and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Creamy Mushroom Soup
Keto-friendly and GF and vegan adaptable, this creamy mushroom soup has rich flavors of rosemary and garlic and is perfect for a simple weeknight meal.
Onions, mushrooms, garlic, and rosemary are sauteéd before being simmered with vegetable stock and finished off with sour cream.
If you’re a big fan of mushrooms, this recipe is a great way to savor all that umami goodness.
Creamy Tuna Mushroom Pasta
Consider this pasta to be a grown-up version of your favorite tuna noodle casserole as a kid!
Mushrooms are sauteéd in butter before being paired with garlic, rosemary, and red pepper flakes.
The sauteéd mushrooms are then paired with heavy cream, Parmesan, lemon, pasta, spinach, and canned tuna to bring the whole dish together.
Mushroom Bruschetta with Balsamic and Thyme
A simple recipe that really lets the mushrooms do the talking, this bruschetta calls for just 9 pantry ingredients and can be whipped up in 10 minutes.
Mushrooms are sauteéd before being sprinkled with balsamic vinegar and sugar to caramelize them.
Toss in the thyme, salt, and pepper, layer them onto slices of toasted bread, drizzle it all with olive oil, and you’ve got a quick and easy appetizer!
Lentil and Mushroom Meatballs
When you’re craving spaghetti and meatballs but want to keep it plant-based, turn to this recipe from Cookie + Kate!
Lentils, mushrooms, oats, parsley, and spices are blitzed in a food processor before being cooked with garlic and onions and rolled into balls.
Once they’re baked to perfectly crispy perfection, you can serve your meatballs the traditional way with some marinara sauce and pasta, or as an appetizer for a dinner party.
At first glance, you likely thought these carnitas were of the pork variety. But thanks to oyster mushrooms, these carnitas are totally plant-based!
Mushrooms are sliced and shredded before being marinated and oven-roasted.
Enjoy these carnitas in tacos, quesadillas, soup, and more!
Needless to say, this isn’t your grandma’s traditional lasagna.
Mushrooms take the place of meat, while a creamy sauce takes the place of traditional marinara.
Serve your mushroom lasagna on a cold night with a big green salad.
Ginger Miso Udon Noodle Soup with Roasted Mushrooms
A simple soup with big flavor, this ginger miso udon noodle soup is plant-based and warm and cozy for a cold PNW night.
You’ll need a few special ingredients like kombu and bonito flakes, but the rest of the ingredients are fairly common pantry staples.
Make some for the night and some to freeze for later on!
Cream of Mushroom Soup
Sure, you could warm up a can of cream of mushroom soup. Or, you can enjoy this exponentially better homemade version!
Made up of leeks, celery, mushrooms, cauliflower, garlic, thyme, and a variety of other spices, this warm and creamy soup is a fairly quick and easy weeknight dinner.
Once you’ve blended up your soup and split it into bowls, top if off with crusty bread, more sautéed mushrooms, toasted pine nuts, and microgreens.
Even More Mushroom Recipes
- Slow Cooker Mushroom Mac & Cheese from The Modern Proper
- Crispy Mushrooms With Creamy White Beans and Kale from Bon Appetit
- Garlic Mushrooms from Cafe Delites
- Creamy Mushroom Stroganoff from Damn Delicious
- Mushroom and Spinach Frittata from NYT Cooking
- Mushroom Bourguignon from Smitten Kitchen
- Teriyaki Mushroom Lettuce Wraps from Feasting at Home
- Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce from Half Baked Harvest