59 Mushroom Recipes You’ll Make Again and Again

Whether using them as a meat substitute in a plant-based diet or looking to add a bit of extra texture, mushrooms are extremely versatile. Their earthy, umami nature adds flavor to any dish and pairs well with a wide range of flavors. From topping them with cheese and breadcrumbs for a delicious appetizer to transforming them into hearty barbecue “ribs,” these recipes will have you wanting to incorporate mushrooms into all your meals. They’re also relatively easy to grow at home and freeze well for later use. Start things off with this mushroom stroganoff where portobello and shiitake mushrooms shine in a creamy and comforting pasta sauce draped over buttered egg noodles.

This version of the classic Sichuan dish swaps out traditional pork for mushrooms for a meat-free meal (that also happens to be vegan). Dried shiitake mushrooms get rehydrated and mixed with soft tofu, vegetables, spicy bean paste and Sichuan peppercorns, notorious for their numbing effect, for a flavorful and tongue tingling sauce.

This deliciously simple vegetarian pasta combines miso and mushrooms, two umami-packed ingredients that work together for intense, savory flavor in every bite. A touch of cream and the easiest secret ingredient — a generous amount of pasta cooking water — binds everything together in a silky sauce. Top with sliced scallions and you have a quick, flavor-packed pasta for any night of the week.

Diri Djon Djon is one of Haiti’s most popular dishes and its name translates as black mushroom rice. Djon djon are inky, earthy black mushrooms handpicked in the mountains of Northern Haiti and then dried. The mushrooms have a unique flavor and aroma and give the rice its signature dark color. Djon djon are rare and a bit pricy — making this dish one that’s usually reserved for special occasions — but worth seeking out to experience this taste of Haiti. Along with the dried mushrooms, the flavor of the rice in this version is bolstered with dried shrimp and mushroom bouillon cubes for the deep umami flavor this famous dish is known for. Lima beans are often added, but here recipe developer Widza Gustin opted for green peas for a sweet note. And when you reach the bottom of your pot there is a tasty surprise: A layer of crispy caramelized rice.