Mushrooms are a true culinary chameleon – they soak up flavors, add hearty texture, and shine in everything from savory dinners to sweet desserts. In this mushroom recipe roundup, we’ve gathered 20 completely distinct recipes from 20 different food blogs.
Whether you’re craving a umami-packed appetizer, a comforting main course, a crispy snack, or even a mushroom-infused dessert, this list has you covered.
We span global cuisines – Italian risotto, Chinese stir-fry, Indian curry, Mexican street food, and more – with a mix of vegan, vegetarian, keto, and gluten-free options to suit every diet. Get ready to discover how versatile mushrooms can be in your kitchen!
1. Candy Cap Mushroom Cupcakes (Dessert, Vegetarian)
Nutritional Profile (per cupcake):
| Calories | Carbs | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 309 kcal | 45 g | 4 g | 14 g | 32 g | 1 g |
Why It’s Great: These unique cupcakes feature candy cap mushrooms, a rare sweet mushroom that tastes and smells just like maple syrup (Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe – Cupcake Project).
The result is an incredibly moist, light cupcake with a maple-nutty flavor and natural aroma – no artificial flavor needed! It’s a true conversation starter for dessert, packing the rich sweetness of maple syrup thanks to mushrooms.
Suitable For:
- Adventurous dessert lovers – a fun treat for those who love trying new ingredients.
- Vegetarian diets (contains dairy/eggs).
- Best enjoyed as a holiday treat or gourmet cupcake to impress guests with something truly original.
Tips & Tricks: Use dried candy cap mushrooms rehydrated in a simple syrup for maximum maple flavor. The blogger even makes extra candy cap syrup to drizzle on pancakes or waffles (Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe – Cupcake Project).
If you can’t find candy caps, a touch of maple extract can mimic the flavor – but the real mushrooms provide an unmatched fragrance. Don’t skip placing a rehydrated mushroom on top of each cupcake for garnish; it’s edible and reinforces that maple scent.
Possible Improvements: Try adding chopped toasted pecans or walnuts to the batter for texture – they pair beautifully with the maple flavor.
For an even bolder taste, you could fill the cupcakes with a maple cream or brush the cakes with extra candy cap syrup after baking. And while the recipe isn’t vegan, you could experiment with egg replacer and coconut cream to make a dairy-free version.
Full Recipe: Candy Cap Mushroom Cupcakes – Cupcake Project (Mushroom Cupcakes – A Candy Cap Mushroom Dessert Recipe – Cupcake Project)
2. Reishi Chocolate Tarts (Dessert, Vegan & Gluten-Free)
Nutritional Profile (per tart):
| Calories | Carbs | Protein | Fat | Sugar | Fiber |
|---|---|---|---|---|---|
| 583 kcal | 53 g | 9 g | 39 g | 32 g | 6 g |
Why It’s Great: Decadent and wholesome, these mini tarts combine dark chocolate with reishi mushroom powder – a medicinal mushroom used for centuries. The result is a velvety chocolate ganache infused with earthy reishi, all in a gluten-free almond–teff crust.
The rich, bittersweet chocolate pairs perfectly with the subtle herbal notes of reishi (which actually intensify the chocolate’s depth of flavor (Reishi Chocolate Tarts (vegan & gluten-free) – Nirvana Cakery)). You’d never guess these indulgent tarts are completely vegan and gluten-free!
Suitable For:
- Vegan and dairy-free diets – no butter or cream here, but you still get that creamy ganache.
- Gluten-free eaters – the crust uses ground almonds and teff flour, no wheat in sight.
- Health-conscious chocoholics – packed with antioxidants from dark chocolate and purported benefits of reishi mushrooms.
- Fancy enough for a dinner party dessert, yet nourishing as a guilt-free treat.
Tips & Tricks: Using a mix of almond meal and teff flour gives the tart shell a nutty flavor and crisp texture. If you don’t have teff, you can substitute oat flour or a 1:1 gluten-free flour blend.
The reishi powder is optional, but recommended – about a teaspoon in the ganache is enough to add intrigue without being overpowering. The tarts are set by chilling, not baking, so be sure to give them time in the fridge to firm up.
For the best shine on your chocolate ganache, pour it while slightly warm and tap the tarts to smooth out any bubbles.
Possible Improvements: Dress up these tarts with toppings: try a pinch of flaky sea salt, a sprinkle of chopped hazelnuts, or fresh berries on top of the set ganache.
You could also swap reishi for other superfood mushroom powders like chaga or lion’s mane to experiment with different health benefits (the flavor impact is minimal when using just a small amount). Lastly, consider making a big tart instead of minis – just slice it like a pie to serve.
Full Recipe: Reishi Chocolate Tarts – Nirvana Cakery (Reishi Chocolate Tarts (vegan & gluten-free) – Nirvana Cakery)
3. Cheesy Keto Stuffed Mushrooms (Appetizer, Keto-Friendly)
Nutritional Profile (per 4 stuffed mushrooms):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 216 kcal | 5 g | 10 g | 16 g | 0.6 g |
Why It’s Great: This classic party appetizer gets a low-carb makeover – and it’s so good you won’t miss the breadcrumbs. Large button mushrooms are stuffed with a garlicky, herb-infused white cheddar cheese filling and baked until tender and bubbly.
By omitting the usual bread crumbs, these stuffed mushrooms remain keto-friendly yet still have a fantastic texture (the finely chopped mushroom stems provide a great consistency and extra mushroom flavor instead (Keto Stuffed Mushrooms – All Day I Dream About Food)).
Each bite is ultra-creamy, umami-rich, and satisfying – basically a little keto bomb of flavor.
Suitable For:
- Keto and low-carb diets – ~5g carbs per serving, and those mostly come from the mushrooms themselves.
- Vegetarian diets – these contain dairy but no meat.
- Perfect for party appetizers, game-day snacks, or a steakhouse-style side dish without the carbs. Even non-keto folks will devour them!
Tips & Tricks: Start by pre-baking the mushroom caps upside down for a few minutes to let excess moisture release, then drain – this prevents sogginess. Use a flavorful sharp cheddar (the recipe creator recommends Cabot Seriously Sharp) or even a mix of cheddar and Parmesan for extra zing.
Sauté the chopped mushroom stems with garlic and a bit of butter until browned; this not only adds flavor to the filling but also eliminates excess moisture. Mixing those cooked stems into the cheese filling means more intense mushroom taste and less waste (Keto Stuffed Mushrooms – All Day I Dream About Food).
Finally, don’t be shy with fresh herbs – a little chopped thyme or sage in the filling complements the mushrooms beautifully.
Possible Improvements: If you want some crunch (and are not strictly keto), you can sprinkle a touch of almond flour or crushed pork rinds on top for a faux-breadcrumb topping that crisps up.
For a spicy kick, add a pinch of chili flakes or a dash of hot sauce into the cheese mix. Also, feel free to experiment with different cheeses: a bit of creamy goat cheese or Boursin could make the filling even more decadent.
For meat-eaters, you could fold in some crumbled bacon or cooked sausage – just keep in mind that would shift it from vegetarian to carnivore.
Full Recipe: Keto Stuffed Mushrooms – All Day I Dream About Food (Keto Stuffed Mushrooms – All Day I Dream About Food)
4. Not-Mutton Mushroom Curry (Main Course, Indian, Vegan)
Nutritional Profile (per serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 207 kcal | 33 g | 7 g | 8 g | 9 g |
Why It’s Great: Craving a hearty Indian curry with deep, meaty flavors – but want to keep it plant-based? This Mushroom Masala Curry is the answer. It’s lovingly dubbed “Not-Mutton” curry because it was inspired by a family mutton curry recipe, using chunky mushrooms instead of meat.
The curry features a homemade garam masala spice blend for authentic flavor, plus coconut milk for creaminess (My Dad’s ‘Not-Mutton’ Mushroom Curry – Holy Cow Vegan).
The result is a bold, aromatic dish with rich, robust flavors – so satisfying that even omnivores won’t miss the meat. Shiitake and cremini mushrooms give it a chewy, hearty bite, soaking up the spices beautifully. It’s also a one-pot recipe that comes together easily for a weeknight dinner.
Suitable For:
- Vegan and vegetarian diets – it’s completely meat-free and dairy-free (uses coconut).
- Gluten-free and soy-free (no wheat or soy ingredients).
- Omnivores looking for a lighter option – this curry is “omnivore-approved” with its hearty taste (My Dad’s ‘Not-Mutton’ Mushroom Curry – Holy Cow Vegan).
- Great for anyone seeking a nutritious, veggie-packed curry that’s still indulgent in flavor. Plus, it’s adaptable for low-carb needs by omitting potatoes.
Tips & Tricks: The key to this curry is the freshly ground spices. If you can, toast whole coriander, cumin, fennel, cardamom, cloves, cinnamon, etc., then grind them – it makes a huge difference in aroma.
Don’t skip the step of roasting shredded coconut and blending it with the spices and aromatics; this forms the base of the curry paste and adds incredible depth (and that creamy texture when it cooks out).
The recipe calls for a unique spice called dagad phool (stone flower) – it’s optional, but if you have it, use it for an extra authentic touch (My Dad’s ‘Not-Mutton’ Mushroom Curry – Holy Cow Vegan).
When cooking the mushrooms, include a mix of dried shiitake (rehydrated) and fresh mushrooms for the best texture; the dried ones bring almost a “meaty” chew. Lastly, like many curries, this tastes even better the next day once the flavors meld, so consider making it ahead!
Possible Improvements: Feel free to toss in additional veggies like peas or spinach toward the end for extra nutrition. If you want more protein, add a can of chickpeas – they go well with the spices. For those who like heat, increase the red chili or add a dash of cayenne.
Serving suggestions: this curry is fantastic with basmati rice, naan, or roti to soak up the sauce. And a squeeze of fresh lemon on top just before serving can really brighten the flavors. If you omit the potatoes, it becomes a lower-carb dish (or you can replace potatoes with cauliflower for a keto-friendlier version).
Full Recipe: My Dad’s “Not-Mutton” Mushroom Curry – Holy Cow Vegan (My Dad’s ‘Not-Mutton’ Mushroom Curry – Holy Cow Vegan)
5. Kung Pao Mushrooms (Main Course, Chinese, Vegan)
Nutritional Profile (per serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 293 kcal | 18 g | 12 g | 22 g | 7 g |
Why It’s Great: Craving Chinese takeout flavors without the chicken? Kung Pao Mushrooms is the perfect vegan spin on the classic Kung Pao Chicken, swapping in hearty king oyster mushrooms for the meat.
This stir-fry is spicy, savory, and slightly sweet, with that signature Sichuan kick from dried chilies and numbing peppercorns. The mushrooms are diced and stir-fried until caramelized, giving them a “meaty” bite that soaks up the garlic-ginger-soy glaze.
In fact, the recipe creator bet you won’t miss the chicken at all – the king oyster mushrooms have a wonderfully substantial, tender texture that makes this dish feel like a main-event entrée (Kung Pao Mushrooms (Vegan!) – The Woks of Life).
Peanuts add crunch, and bell peppers and scallions bring color and freshness. It’s an easy, satisfying stir-fry that delivers big on flavor.
Suitable For:
- Vegan and vegetarian diets – completely plant-based but high in umami.
- Dairy-free and naturally gluten-free (just use tamari or gluten-free soy sauce).
- Weeknight dinners – quick to make in one wok or skillet.
- Meal prep – the components can be prepped ahead; plus, it reheats well for lunches.
- Spicy-food lovers and anyone trying to eat less meat without sacrificing on taste.
Tips & Tricks: Dicing the mushrooms into small, even pieces is key – Kung Pao typically has uniform small bites. King oyster mushrooms are recommended for their hearty texture (Kung Pao Mushrooms (Vegan!) – The Woks of Life), but you can use portobellos or button mushrooms if needed (just try to press out some water if using common mushrooms).
Stir-fry the mushrooms on high heat without stirring constantly; let them sit a bit to sear and caramelize, which concentrates their flavor. Also, using both light and dark soy sauce (as in many Chinese recipes) can add depth – light for saltiness, dark for color.
Before you add the sauce, fry the aromatics (ginger, garlic, scallions, chilies, peppercorns) in oil to infuse the oil – this is where a lot of the classic Kung Pao flavor develops. Finally, have all your ingredients chopped and sauces mixed before cooking (mise en place) because stir-frying goes fast!
Possible Improvements: If you like extra sauce (for spooning over rice), you can double the sauce quantities – just don’t crowd the pan when cooking or things might steam.
For a lower-carb version, swap the sugar in the sauce with a keto-friendly sweetener, and serve with cauliflower rice. You can also get creative with vegetables: add zucchini or broccoli for more variety, though the original bell pepper and mushroom combo is spot-on.
Allergic to peanuts? Use cashews for a different but still delicious crunch. And if you want to get fancy, a dash of Chinese black vinegar at the end can add a hint of tangy complexity.
Full Recipe: Kung Pao Mushrooms – The Woks of Life (Kung Pao Mushrooms (Vegan!) – The Woks of Life)
6. Elegant Mushroom Wellington (Main Course, British, Vegan)
Nutritional Profile (per slice):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~400 kcal* | ~32 g | ~8 g | ~28 g | ~4 g |
| *Estimated, depending on pastry and filling quantity. |
Why It’s Great: A show-stopping centerpiece, this Mushroom Wellington is a perfect holiday or Sunday dinner main course. It features a savory filling of whole portobello mushrooms, sautéed mixed mushrooms, and caramelized onions wrapped in a golden puff pastry.
It’s completely vegan, yet so hearty and flavorful that “even meat-eaters enjoy it” – the mushrooms provide a juicy, tender texture similar to a roast’s dark meat (Mushroom Wellington with Herbs & Walnuts).
Layers of herbs and a touch of balsamic make the filling extra delicious. In short, it’s a stunning plant-based alternative to beef Wellington, bursting with umami and satisfying richness, ideal for when you want a special-occasion dish.
Suitable For:
- Vegans and vegetarians – an excellent main for Thanksgiving, Christmas, or any celebratory meal.
- Comfort food seekers – it scratches that itch for a indulgent, gravy-soaked pastry dish (serve with vegan gravy on the side!).
- Dinner parties or holiday tables – it looks gorgeous when sliced, with the swirled layers of pastry and mushrooms.
- Make-ahead cooks – you can prep the filling in advance, and just assemble and bake when ready.
Tips & Tricks: Use a roll of puff pastry (many store-bought puff pastries are accidentally vegan, but check the label) and keep it cold until ready to wrap – cold pastry puffs best and stays flaky.
The recipe author stresses using whole portobello caps in the center in addition to chopped mushrooms – this gives a firm core that makes slicing the Wellington easier (and looks impressive).
Cool all components completely before wrapping in pastry (Mushroom Wellington with Herbs & Walnuts): if the mushroom filling is even warm, it can make the pastry soggy.
To prevent a soggy bottom, you can sprinkle a layer of breadcrumbs or crushed crackers on the pastry before adding the filling; they’ll absorb extra moisture. Seal the edges of the pastry well (use a bit of water or non-dairy milk) and decorate the top with a few slits for venting.
Bake until deeply golden. Let it rest 5-10 minutes after baking so it slices cleanly without falling apart.
Possible Improvements: While the classic version is filled with mushrooms and onions, you can incorporate other veggies like a layer of wilted spinach or kale (squeeze out the water) or a spread of mushroom pâté for extra complexity.
Some recipes add chopped chestnuts or walnuts to the filling for crunch – feel free! If you want to experiment with flavors, a drizzle of truffle oil in the mushroom mix can amplify the fungi flavor luxuriously.
This Wellington is wonderful served with a side of roasted vegetables and a vegan red wine gravy. Leftovers reheat well; to crisp up the pastry, use an oven or air-fryer rather than a microwave.
Full Recipe: Mushroom Wellington – Sweet Potato Soul (Mushroom Wellington with Herbs & Walnuts)
7. Spicy Miso Portobello Mushroom Burger (Main Course, Fusion, Vegan)
Nutritional Profile (per loaded burger):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 415 kcal | 48 g | 6 g | 21 g | 13 g |
Why It’s Great: Say hello to a veggie burger with an Asian twist! This recipe takes meaty portobello mushroom caps and marinates them in a bold miso-sesame-sriracha sauce, then grills them to perfection (Spicy Miso Portobello Mushroom Burger | Feasting at Home).
The burger is built with layers of texture and flavor: a cool Japanese-inspired cucumber ribbon salad, crunchy carrot slaw, and a creamy “Asian guacamole” spiked with ginger and sesame.
It’s an umami bomb of a burger – savory, smoky, a little spicy, and totally satisfying. All the components are plant-based, and together they create a gourmet burger experience that’s miles beyond the standard veggie patty. It’s messy, flavorful, and fun!
Suitable For:
- Vegan and vegetarian diets – a hearty meatless burger option.
- Dairy-free (no cheese needed; the avocado spread provides richness).
- Healthy eaters – packed with veggies and healthy fats, and you can choose whole-grain or gluten-free buns as needed.
- Great for summer grilling or any cookout – even die-hard burger fans will be impressed by the flavor.
- Also fits a soy-free need if you use chickpea miso and coconut aminos in place of soy sauce.
Tips & Tricks: Choose large, thick portobello caps to stand in as the “patty.” Marinade is key – let the mushrooms soak in that miso-sesame marinade for at least 30 minutes (or up to overnight) to really infuse the flavor. Grilling the mushrooms is ideal for a smoky char, but you can also roast or pan-sear them if needed.
For the Asian guacamole, use ripe avocados and season generously with grated fresh ginger, a splash of sesame oil, and lime – it’s essentially guac with a twist, and it’s the “secret sauce” that makes every bite amazing (Spicy Miso Portobello Mushroom Burger | Feasting at Home).
Assemble the burgers just before eating: spread the avocado on the toasted bun, then layer the grilled mushroom, then the cucumber and carrot slaw. If you like extra heat, drizzle a bit more sriracha on top.
Pro tip: to prevent a soggy bun, pat the grilled mushrooms with a paper towel to remove excess moisture or oil before building the burger.
Possible Improvements: This burger is quite filling as is, but you could add a slice of vegan cheese (perhaps a smoked gouda style) if you crave that cheeseburger vibe. The slaw and salad can be prepped ahead, but keep the dressing separate until serving so they stay crisp.
You can also experiment with different mushrooms – large king oyster mushroom slices could work similarly if portobellos aren’t available.
For a gluten-free version, use tamari in the marinade and serve on a gluten-free bun or lettuce wrap. And don’t skip grilling the buns a bit – a lightly toasted bun holds up better and adds that extra crunch.
Full Recipe: Spicy Miso Portobello Mushroom Burger – Feasting At Home (Spicy Miso Portobello Mushroom Burger | Feasting at Home)
8. Huitlacoche Street Tacos (Main Course, Mexican, Vegetarian)
Nutritional Profile (per 2 tacos with filling):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 174 kcal | 10 g | 4 g | 14 g | 2 g |
Why It’s Great: Meet huitlacoche, the Mexican delicacy also known as corn mushroom or “corn truffle.” In these authentic vegetarian tacos, huitlacoche is sautéed with onions, garlic, tomato, and cilantro to create a juicy, savory filling (Traditional Huitlacoche Tacos (Vegetarian) – Forager | Chef).
Stuffed into warm corn tortillas and topped with salsa and queso fresco, you get an explosion of earthy, umami flavor with a hint of sweetness from the corn fungus. It’s an all-purpose taco filling that’s hugely popular in parts of Mexico – think of it as the Mexican answer to a mushroom taco, with a unique twist.
These tacos are rich, fragrant, and truly one-of-a-kind, bringing a taste of Mexican street food right to your kitchen.
Suitable For:
- Vegetarians – the filling is mushroom-based (just skip the sprinkle of cheese or use vegan cheese to make it fully plant-based).
- Gluten-free diets – corn tortillas are naturally GF.
- Adventurous eaters and foodies – a chance to try a traditional ingredient that’s not common elsewhere.
- Great as a fun dinner or addition to a taco night, especially when corn is in season (huitlacoche is essentially a fungus that grows on corn).
Tips & Tricks: Huitlacoche can often be found canned or jarred if you’re not in an area where it’s sold fresh. Use about one can for this recipe and drain it first. When cooking, treat huitlacoche gently like mushrooms – cook off the excess liquid but don’t over-sauté to mush.
Traditionally, a pinch of epazote herb is added to huitlacoche for an authentic flavor (Traditional Huitlacoche Tacos (Vegetarian) – Forager | Chef) – if you can find epazote, use it (dried epazote works too).
Build your taco with a double layer of corn tortillas (two tortillas per taco) to hold the moist filling better, a trick straight from Mexican street vendors.
Serve with a spoon of your favorite salsa (a bright red salsa adds color and spice, which complements the dark, earthy filling), and a squeeze of lime. If you like heat, also offer some pickled jalapeños or a drizzle of salsa verde.
Possible Improvements: If you can’t get huitlacoche, you can approximate the idea by using a mix of sautéed mushrooms (like cremini and shiitake) with some cooked corn kernels – it won’t be the same, but you’ll get close to that corn+mushroom vibe.
For a vegan version, omit the cheese topping and maybe add some diced avocado or a cashew crema for richness. You can also use this filling for quesadillas, sopes, or gorditas – it’s very versatile (the blogger notes it’s great in quesadillas or tamales too).
Lastly, don’t be afraid to season – a bit of extra garlic or a serrano chili in the filling can amp up the flavor if your huitlacoche is mild.
Full Recipe: Traditional Huitlacoche Tacos – Forager Chef (Traditional Huitlacoche Tacos (Vegetarian) – Forager | Chef)
9. Savory Vegan Mushroom Pâté (Appetizer, Vegan, Gluten-Free)
Nutritional Profile (per 2-tbsp serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 82 kcal | 2 g | 2 g | 8 g | 1 g |
Why It’s Great: This mushroom pâté delivers all the creamy, savory satisfaction of traditional liver pâté – but it’s 100% vegan! A blend of sautéed mushrooms, caramelized shallots, garlic, and toasted almonds or walnuts gives it a rich, “meaty” taste and spreadable texture.
Miso paste or tamari adds that depth of umami. It’s the kind of appetizer you spread on crackers or toast points and can hardly believe contains no meat because it has the meaty taste and texture of traditional pâté (Vegan Mushroom Pate – The Hidden Veggies).
It’s also much lighter and healthier than the original. With herbs and a touch of truffle oil (if you fancy), this mushroom pâté feels gourmet and is perfect for entertaining or just a snack with a glass of wine.
Suitable For:
- Vegan and vegetarian diets – a fantastic alternative to liver pâté or foie gras.
- Gluten-free – as long as you serve with GF crackers or veggies, since the pâté itself has no gluten (just mushrooms and nuts).
- Soy-free if you use coconut aminos instead of tamari (and ensure your miso is chickpea or rice-based).
- Great for dinner parties, holidays, or wine-and-cheese boards. Also kid-friendly if your kids like mushrooms/nuts – it’s quite nutritious.
Tips & Tricks: Getting a good sear on the mushrooms is key for flavor – cook them in batches if needed so they brown rather than steam. Use a food processor to blitz the toasted nuts first until they’re like coarse sand, then add the cooked mushroom mixture and pulse until your desired smoothness.
You can make it silky-smooth or leave it a bit textured. Be sure to season generously; a dash of truffle oil or truffle salt can really elevate the flavor to restaurant level.
This pâté firms up a bit when chilled, so press it into a ramekin and chill for an hour or more – it will be perfectly spreadable. If you want that classic pâté look, you can melt a little vegan butter on top to form a protective layer, but it’s optional.
Possible Improvements: This basic formula is flexible – you can incorporate other aromatics like a splash of cognac or brandy (to mimic the spirits often used in liver pâté) – just deglaze the pan with it after sautéing the mushrooms.
You could also fold in some finely chopped fresh thyme or rosemary for an herby note. For an extra protein boost, some recipes include a bit of cooked lentils blended in, but keep an eye on consistency if you try that.
Serve with something acidic on the side, like cornichons or pickled onions, to cut through the richness. Stored in the fridge, it keeps about 5 days – and it also freezes well, so you can make it ahead and thaw for your event.
Full Recipe: Vegan Mushroom Pâté – The Hidden Veggies (Vegan Mushroom Pate – The Hidden Veggies)
10. Hungarian Mushroom Soup (Starter or Main, Vegetarian)
Nutritional Profile (per bowl):
| Calories | Carbs | Protein | Fat | Sodium |
|---|---|---|---|---|
| 177 kcal | 12 g | 5 g | 12 g | 1080 mg |
Why It’s Great: This creamy Hungarian mushroom soup is cold-weather comfort in a bowl. It’s a traditional recipe loaded with paprika, fresh dill, and a touch of sour cream for tang.
The mushrooms (usually cremini or button) are sautéed with onions and sweet Hungarian paprika, which gives the broth a deep reddish color and gentle smoky flavor.
A bit of flour thickens it to a silky chowder-like consistency. Reviewers describe it as rich, with hints of smokiness and great umami flavor – the perfect bowl to warm up with (Creamy Hungarian Mushroom Soup Recipe – Platings + Pairings).
It’s an easy soup that tastes like it simmered all day, and the dill + paprika combo gives it an unmistakable Hungarian character. Each spoonful is hearty with mushrooms and aromatics, making it a satisfying vegetarian main or a lovely starter.
Suitable For:
- Vegetarians – it uses vegetable broth and no meat (you can sub the dairy with vegan alternatives easily as well).
- Comfort food seekers – if you love creamy soups like stroganoff or chowders, this hits the spot.
- Gluten-free option – swap flour with a GF blend or cornstarch slurry and it adapts fine.
- Perfect for make-ahead meal prep – the soup tastes even better the next day as flavors meld.
- Those following the Mediterranean diet (lots of veggies, use olive oil instead of butter, etc.)
Tips & Tricks: Use a good quality sweet paprika (preferably Hungarian paprika) – it’s the star seasoning. You can also add a pinch of hot paprika or smoked paprika to deepen the flavor if you like a little kick.
Sauté the mushrooms until they release their liquid and start to brown; this builds a flavorful base. When you add the broth and milk, simmer gently – don’t let it boil hard after adding dairy to prevent curdling.
Temper the sour cream at the end by mixing a few hot soup ladlefuls into the sour cream in a separate bowl, then stir that back into the soup off the heat. This keeps it smooth.
Finally, don’t skip the fresh dill on top – it really makes the soup, adding a fresh contrast to the rich, creamy soup. A squeeze of lemon juice at serving time is another trick to brighten the flavors.
Possible Improvements: To make it a heartier meal, some people add cubed potatoes or barley to this soup (though that veers toward a different Russian mushroom barley soup).
It’s also great with other mushroom varieties – if you have wild mushrooms like chanterelles or porcini, toss a handful in for extra depth.
For a vegan version, use cashew cream or coconut milk in place of dairy and a vegan sour cream – the flavor will be a bit different (coconut milk will lend sweetness), but still delicious.
Serve with warm crusty bread to mop up the bowl. And if you like protein, you can serve this soup alongside a slice of quiche or with some smoked sausage on the side for non-vegetarians.
Full Recipe: Hungarian Mushroom Soup with Fresh Dill – Platings & Pairings (Creamy Hungarian Mushroom Soup Recipe – Platings + Pairings)
11. Oyster Mushroom Jerky (Snack, Vegan, Gluten-Free)
Nutritional Profile (per 1 oz / ~4-5 pieces):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 213 kcal | 20 g | 4 g | 14 g | 3 g |
Why It’s Great: Who knew you could make jerky out of mushrooms? This oyster mushroom jerky is a game-changer snack: chewy, savory, and downright addictive (Oyster Mushroom Jerky – Wild Vegan Flower).
Meaty oyster mushrooms are marinated in a smoky-sweet sauce (often with soy sauce, apple cider vinegar, a touch of maple or brown sugar, and spices) then dehydrated or slow-baked until they reach a jerky-like chew.
The result is a healthy plant-based jerky that’s high in umami. It delivers that satisfying “tear and chew” experience of jerky with all the savory, meaty flavor you crave, but it’s vegan and much lower in fat than beef jerky.
It’s perfect for road trips, hiking, or just guilt-free snacking. Plus, you can customize the flavors endlessly (think teriyaki mushroom jerky, BBQ mushroom jerky, etc.).
Suitable For:
- Vegans and vegetarians – a high-protein snack alternative to animal jerky.
- Gluten-free diets – just use tamari or coconut aminos in the marinade instead of regular soy sauce.
- Paleo or Whole30 (if you swap in coconut aminos and avoid any added sugar, or use date syrup).
- Snack lovers who want something nutritious and shelf-stable to munch on. It’s also keto-friendly if you moderate the sweetener in the marinade.
Tips & Tricks: Start with fresh oyster mushrooms if possible – they have the ideal texture (though shiitake mushrooms can also work for jerky due to their density). Slice or tear the mushrooms into strips of even thickness so they dry uniformly.
Marinate for at least a couple of hours (or overnight in the fridge) to let them soak up maximum flavor. To dehydrate, a dehydrator set at ~50-55°C (125-135°F) does the job in around 4-6 hours.
You can also use a low oven: spread the marinated mushrooms on a baking sheet and bake at the lowest temperature (around 200°F or 95°C, or use the oven’s dehydrator setting if it has one) until they are dry but still pliable. Rotate pans or flip pieces occasionally for even drying.
Remember they will harden up a bit more as they cool. Store the finished jerky in an airtight container; if fully dried, it can last a couple of weeks (though it usually gets eaten long before then!).
Possible Improvements: Get creative with your marinades – for example, add smoked paprika or chipotle powder for a spicy kick, or garlic and onion powder for extra savory depth.
A bit of liquid smoke in the marinade can give a more pronounced “smoked meat” flavor if you like that. If you prefer a less sweet jerky, reduce or omit the sweetener and go for a more peppered style (cracked black pepper on top is great).
Conversely, for teriyaki-style, use soy, mirin, ginger, and garlic in the marinade. One cool variation: make “Korean BBQ” mushroom jerky by using gochujang (Korean chili paste), sesame oil, and soy – it yields a spicy-sweet jerky.
Just remember to keep an eye on any jerky with sugar in the marinade during drying, as it can go from nicely chewy to a bit too crisp if overdone.
Full Recipe: Oyster Mushroom Jerky – Wild Vegan Flower (Oyster Mushroom Jerky – Wild Vegan Flower)
12. Crispy Mushroom Pakoras (Snack/Appetizer, Indian, Vegan & GF)
Nutritional Profile (per 4-5 pakoras):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 330 kcal | 24 g | 8 g | 23 g | 4 g |
Why It’s Great: Pakoras are beloved Indian fritters, and this version swaps the usual potatoes or onions for whole button mushrooms – resulting in bite-sized fritters that are crisp on the outside, juicy on the inside, with just the right amount of spice (Mushroom Pakoras).
Each mushroom is dipped in a seasoned batter made from chickpea flour (besan) and rice flour, so it fries up gluten-free and ultra-crispy. The spices (cumin, coriander, chili, turmeric) infuse the batter with flavor, and the mushrooms themselves get wonderfully tender and meaty when fried.
They’re the perfect tea-time snack or party appetizer, especially when served with a tangy mint chutney or tamarind sauce for dipping. Plus, this recipe is super simple – mix batter, dunk mushrooms, and fry. In about 30 minutes, you have a platter of golden mushroom pakoras that will disappear fast.
Suitable For:
- Vegan diets – no eggs or dairy in the batter (just be sure your frying oil is plant-based, e.g., vegetable oil).
- Gluten-free diets – uses chickpea and rice flours, which are naturally GF.
- Keto-ish/low-carb – while not extremely low-carb, chickpea flour is lower glycemic than wheat and you’re mostly eating mushrooms; but this is still a treat.
- Anyone who loves fried goodies – this is a fun way to get some veggies in! Great for kids who might normally shy away from mushrooms (who can resist a fritter?).
- Ideal for Indian food menus, alongside samosas and curries.
Tips & Tricks: Make sure to pat the mushrooms dry after washing, or the batter may not stick well. You can even lightly dust the mushrooms in dry chickpea flour before dipping to help the batter cling.
The batter should be a thick pancake-batter consistency – add water gradually until it coats the back of a spoon. A pinch of baking powder in the batter helps it puff up nicely and stay light.
When frying, use medium-high heat (around 350°F/180°C) – if the oil is too cool, the pakoras will absorb more oil; too hot, and the outside will brown before the mushroom cooks through.
Fry in small batches to avoid crowding. As soon as they are golden and crisp, remove to a wire rack or paper towel-lined plate and immediately sprinkle a bit of chaat masala or salt to season. They’re best enjoyed hot for maximum crunch.
Possible Improvements: You can jazz up the batter by adding a tablespoon of minced fresh cilantro or mint for extra herbiness. For more heat, increase the chili powder or add finely chopped green chilies to the batter.
Some people like adding a spoon of hot oil into the batter and mixing it – this can make the pakoras even crisper (old trick!).
These pakoras are great on their own, but don’t forget the dipping sauce: mint-coriander chutney, ketchup (kids’ favorite), or a yogurt raita if you’re not vegan (or coconut yogurt with cumin for a vegan raita) all pair well.
If you have leftovers (rare, but it could happen), reheat them in an oven or air fryer to crisp them back up – microwaving will make them soggy. But honestly, you probably won’t have any leftovers!
Full Recipe: Mushroom Pakoras – A Mummy Too (Mushroom Pakoras)
13. Mushroom Shawarma Pitas (Main Course, Middle Eastern, Vegan)
Nutritional Profile (per stuffed pita):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~72 kcal* | 15 g | 3 g | 0.7 g | 1.8 g |
| *Note: 72 kcal is for the mushroom filling only . A full pita with sauces will be higher. |
Why It’s Great: Inspired by Middle Eastern street food, this mushroom shawarma delivers all the bold spices and satisfying heft of a classic shawarma wrap, using portobello (or oyster) mushrooms in place of meat.
The mushrooms are marinated in shawarma spices (think cumin, coriander, garlic, paprika, etc.) and roasted or grilled until nicely charred.
Stuffed in a pita with tahini sauce and fresh tomato-cucumber salad, it makes for a filling meal that’s bright, tangy, and “meaty” in texture and flavor – you truly won’t miss the meat (“Meaty” Vegan Shawarma with Mushrooms | The Mediterranean Dish).
The portobellos have a substantial bite and soak up the warm spices and olive oil beautifully. Drizzle on a creamy tahini or garlic sauce, and each bite is a celebration of Middle Eastern flavors, minus the meat.
It’s also much lighter – a vegan feast that even carnivores will enjoy (“Meaty” Vegan Shawarma with Mushrooms | The Mediterranean Dish).
Suitable For:
- Vegans and vegetarians – a hearty handheld meal with no animal products.
- Mediterranean diet followers – loaded with veggies, mushrooms, olive oil, and whole grains (if using whole-wheat pitas).
- Dairy-free and nut-free (tahini is sesame seed-based).
- Great for meal prep – you can make the filling and salad ahead, then assemble when ready to eat. Also perfect for a picnic or lunch on the go (pack the components separately to avoid soggy pita).
- If using gluten-free pita or wraps, it can suit a gluten-free diet as well.
Tips & Tricks: Slice the mushrooms about 1/4-inch thick – not too thin, so they have some chew. Toss them with a generous amount of shawarma seasoning; you can use a store-bought blend or homemade.
Roast in a hot oven or grill the mushrooms until they have crispy edges and a nice char – the bit of char really mimics that street shawarma flavor. While the mushrooms cook, warm your pita bread (warm, soft pita is easier to stuff and less likely to tear).
For assembly, spread a spoon of tahini sauce inside the pita first (to act as a flavor base and moisture barrier), then load in the mushrooms, then top with the chopped tomato, cucumber, onion mix (also known as Israeli salad).
A sprinkle of fresh parsley or mint and a squeeze of lemon juice will make the flavors pop. If you want extra protein, add some chickpeas to the salad or a scoop of hummus in the pita.
Possible Improvements: The recipe is quite flexible – you could add strips of bell pepper or eggplant to the mushroom mix and roast them together for a more veggie-packed filling.
For a spicy kick, add some Aleppo pepper or chili flakes to the spice mix or serve with a dash of hot sauce (schug or harissa would be fitting). If you eat dairy, a bit of crumbled feta inside adds a salty bite.
Some people like a touch of something pickled in their shawarma – try a few slices of pickled turnips or pickles for tang and crunch.
Lastly, while pita is traditional, the mushroom shawarma filling is also awesome over rice or couscous for a deconstructed shawarma bowl, with the tahini drizzled on top.
Full Recipe: Vegan Mushroom Shawarma with Tahini – The Mediterranean Dish (“Meaty” Vegan Shawarma with Mushrooms | The Mediterranean Dish)
14. Moroccan Mushroom Tagine (Main Course, Moroccan, Vegan & WFPB)
Nutritional Profile (per serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~300 kcal* | ~45 g | ~9 g | ~5 g | ~10 g |
| *Estimated: sweet potatoes + chickpeas + mushrooms, no added oil. |
Why It’s Great: This fragrant tagine is a plant-based twist on Moroccan stew, loaded with sweet potatoes, chickpeas, peas, and mushrooms simmered in a spiced tomato-based sauce.
It’s packed with warming spices like cumin, turmeric, cinnamon, ginger, and a touch of ras el hanout (Moroccan spice blend), making the whole kitchen smell amazing.
The mushrooms add a nice hearty texture alongside the creamy chickpeas and tender sweet potato chunks. Being a tagine, it has that slow-cooked, cozy vibe but comes together relatively quickly on the stovetop.
It’s also extremely nourishing: “nourishing sweet potatoes and hearty mushrooms shine bright in this beautiful Moroccan tagine with delicious warming spices and wholesome veggies” (Moroccan Mushroom Tagine – Monkey and Me Kitchen Adventures).
Best of all, it’s Whole-Food Plant-Based (WFPB) – meaning no oil, no processed ingredients, just wholesome goodness. Despite being oil-free and vegan, it’s incredibly flavorful and satisfying.
Suitable For:
- Vegans and vegetarians – completely plant-based.
- WFPB and no-oil diets – great for those following Forks Over Knives or similar plans.
- Gluten-free and nut-free naturally.
- One-pot meal lovers – easy cleanup and cooking.
- Anyone seeking a hearty stew that’s also weight-loss friendly or high-fiber for gut health.
Tips & Tricks: Since this recipe is typically made oil-free, the trick is to dry sauté or water-sauté your onions and spices at the beginning: use a splash of water or broth to prevent sticking and to help the spices bloom.
Keep the heat moderate so you don’t burn the spices. If you’re not strictly no-oil, you can use a tablespoon of olive oil for a bit of richness, but it’s delicious without. Use fire-roasted diced tomatoes or good quality canned tomatoes for depth.
When you add sweet potatoes and mushrooms, cut them in chunky pieces so they don’t fall apart – you want them to hold shape through the simmer. Simmer gently until the sweet potatoes are fork-tender.
Stir in frozen peas near the end to keep their color and pop. And don’t forget a squeeze of lemon and fresh cilantro or parsley on top at the end – acid and fresh herbs truly brighten up the stew and bring all the flavors together (this stew is fairly sweet and warm from spices, so acid balances it).
Possible Improvements: Traditional tagines might include dried fruits like apricots or raisins for a hint of sweetness – you could toss a handful in if you like that mix of sweet and savory.
For a spicier kick, add a pinch of chili flakes or a dash of harissa paste. If you crave a bit of fat (since there’s no oil), garnish each serving with a few toasted almonds or a drizzle of tahini – still plant-based but adds a new dimension.
Also, consider serving this with a whole grain like quinoa, brown rice, or couscous (if not GF) to soak up the sauce. A dollop of unsweetened plant-based yogurt on top can add a lovely creamy contrast to the tomatoey broth.
Like most stews, this tagine only gets better as it sits – leftovers are fantastic the next day as the flavors deepen.
Full Recipe: Moroccan Mushroom Tagine – Monkey and Me Kitchen Adventures (Moroccan Mushroom Tagine – Monkey and Me Kitchen Adventures)
15. Thai Mushroom Larb Salad (Laab Hed)
Nutritional Profile (per serving, with pork):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~250 kcal* | ~8 g | ~15 g | ~18 g | ~2 g |
| *Estimated for a mix of mushrooms and pork. Vegan version will have fewer calories. |
Why It’s Great: Larb is a zesty, herb-packed salad that’s famous in Laos and Northern Thailand. This version uses grilled oyster mushrooms for a substantial texture, mixed with a bit of ground pork (or you can use tofu for a vegan twist) (Mushroom Larb Salad (Laab Hed) – Simply Suwanee) (Mushroom Larb Salad (Laab Hed) – Simply Suwanee).
The salad is bursting with fresh herbs like mint, cilantro, and green onion, and gets its classic crunch and nuttiness from toasted rice powder. It’s tangy, spicy, and deeply savory, thanks to fish sauce (or soy sauce for vegans), lime juice, and chili.
What makes it special is how customizable it is: “easily customizable – make it vegetarian or vegan by swapping the meat for tofu” (Mushroom Larb Salad (Laab Hed) – Simply Suwanee).
In essence, you get all the bold flavors of authentic larb – including that signature balance of sour, salty, and spicy – with the added meatiness of mushrooms.
It’s a perfect light lunch or appetizer, typically served in lettuce cups or with sticky rice. And if you’ve never tried larb, this mushroom-forward recipe is a fantastic introduction.
Suitable For:
- Omnivores and flexitarians – uses a small amount of meat (or can be made meatless) with lots of mushrooms and herbs.
- Vegetarian/Vegan – simply omit the ground meat and use extra mushrooms or tofu/tempeh, and substitute fish sauce with a vegan fish sauce or soy sauce. (It’s already dairy-free and gluten-free when using tamari.)
- Low-carb or keto – larb is pretty low in carbs aside from any sugar in the dressing (which is minimal) and the toasted rice powder (which is just a sprinkle). Omit sugar or use a keto sweetener to adapt.
- Those who love fresh, spicy salads – it’s protein-rich yet refreshing, not heavy.
- Great for a summer meal or as part of a Thai-themed dinner.
Tips & Tricks: If grilling the mushrooms, skewer or use a grill basket so they don’t fall through. Alternatively, you can roast them in the oven until they have a bit of char.
The recipe notes combining the grilled mushrooms with ground pork – the key is to cook the pork separately with a little water (instead of oil) until it’s just done and still moist (Mushroom Larb Salad (Laab Hed) – Simply Suwanee).
Mix the pork (or tofu) and mushrooms together only when assembling the larb. Toasted rice powder (Khao Khua) is a hallmark of larb – to make it, simply toast uncooked sticky rice or jasmine rice in a dry pan until golden and then grind to a coarse powder.
It adds a lovely toasted aroma and slight crunch. When you dress the salad, do it while everything is warm – the mushrooms and protein will absorb the flavors better. But also add the fresh herbs only at the end off heat to keep their vibrant flavor.
Taste and adjust the lime, fish sauce, and chili to your preference – larb should be a balance, but everyone has their own perfect level of salty vs. sour. Serve in lettuce leaves for a fun presentation (but have plates handy, it can be a little messy!).
Possible Improvements: If you go fully vegan, consider adding some crushed roasted peanuts on top to replace the richness of pork. You can also throw in other veggies like thin-sliced shallots (common in larb) or diced bell pepper for extra crunch.
For extra umami if skipping fish sauce, a bit of soy sauce plus a pinch of seaweed powder can emulate the depth. Larb is often served with raw veggies on the side – wedges of cabbage, cucumber slices, etc., which act as a cooling counterpoint to the spicy, sour meat.
And if you want to be fancy, garnish with some edible flowers or extra mint sprigs to make the dish pop visually.
Full Recipe: Mushroom Larb Salad (Laab Hed) – Simply Suwanee (Mushroom Larb Salad (Laab Hed) – Simply Suwanee)
16. Marvelous Mushroom Pot Pie (Main Course, Comfort Food, Vegan)
Nutritional Profile (per serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 352 kcal | 36 g | 8 g | 19 g | 5 g |
Why It’s Great: All the cozy comfort of a classic chicken pot pie, but made totally vegan and packed with mushrooms!
This Mushroom Pot Pie features a creamy filling of cremini and oyster mushrooms, carrots, peas, onions, and potatoes in a savory herb gravy, all topped with a flaky puff pastry crust (Marvelous Mushroom Pot Pie | Vegan – From My Bowl).
It’s hearty, cozy, and comforting – so much so that you “won’t believe it’s dairy-free and meatless” because the umami-packed mushrooms in rich sauce are utterly satisfying (Mushroom Pot Pie).
Using store-bought puff pastry keeps it easy (and yes, many puff pastries are vegan!). It’s the ultimate comfort food for a chilly evening, and a great way to show that a vegetarian pot pie can be just as luscious as the original.
Each bite gives you creamy veggies and mushrooms with that golden pastry – pure heaven!
Suitable For:
- Vegan and vegetarian diets – no butter or meat, but all the indulgence.
- Family-friendly – it’s a familiar flavor profile (like a classic pot pie) that even picky eaters can enjoy.
- Make-ahead – you can prepare the filling in advance. It’s also a good candidate for freezing (unbaked) and then baking from frozen when needed.
- Those looking for comfort food without the cholesterol – this has zero cholesterol since it’s plant-based, yet it feels like a hug in a bowl.
- Can be soy-free and nut-free (just check your puff pastry ingredients; some use soy).
Tips & Tricks: Use a mix of mushrooms for best flavor – cremini for body and oyster or shiitake for extra umami. When sautéing the mushrooms and veggies, let the mushrooms brown a bit to develop flavor.
The recipe suggests a splash of soy sauce (or tamari) in the filling for umami – definitely do that, it mimics the depth of Worcestershire (which isn’t always vegan) and adds color (Mushroom Pot Pie) (Mushroom Pot Pie).
To make a creamy gravy without dairy, many recipes use plant milk or cashew cream; ensure to cook the flour (if using) with the fat to make a roux before whisking in veggie broth and plant milk.
Season generously with thyme, pepper, and even a little white wine if you have it (adds depth). Thaw your puff pastry according to package directions so it’s pliable but still cold when you lay it on – cut a few slits in the top for steam to escape.
For a gorgeous crust, brush the pastry with a bit of plant-based milk or melted vegan butter before baking to help it brown. Bake until the filling is bubbling and the crust is golden.
Possible Improvements: If you want to boost protein, you can add a can of drained white beans or chickpeas into the filling, turning it into more of a “mushroom chickpea pot pie.”
For a fun presentation, use individual ramekins to make single-serve pot pies – just cut the puff pastry into rounds or squares to fit on top of each ramekin. You can also play with the herbs: rosemary or sage can be lovely in place of thyme.
And while puff pastry is easiest, if you’re up for it, a homemade biscuit topping (like drop biscuits) or a pie crust can be used instead.
Leftovers will keep a few days in the fridge – reheat in the oven to re-crisp the crust. This dish is quite rich and doesn’t necessarily need sides, but a simple green salad with a tangy vinaigrette would contrast nicely with the creamy pie.
Full Recipe: Mushroom Pot Pie – From My Bowl (Caitlin Shoemaker) (Marvelous Mushroom Pot Pie | Vegan – From My Bowl)
17. Steamed Mushroom Dumplings (Vegan Potstickers)
Nutritional Profile (per 4 dumplings):
| Calories | Carbs | Protein | Fat | Sodium |
|---|---|---|---|---|
| 156 kcal | 23 g | 8 g | 4 g | 432 mg |
Why It’s Great: These delicate mushroom dumplings are like dim sum at home! A flavorful filling of wild mushrooms, cabbage, garlic, and ginger is wrapped in tender dumpling skins and either steamed or pan-fried to golden perfection.
The filling is deeply savory and umami-rich (thanks to the mushrooms’ natural glutamates and a dash of soy sauce) – so much so that you get that satisfying meaty vibe without any meat (Steamed Mushroom Dumplings (Vegan Potstickers) – Alphafoodie).
They make a fantastic meat-free appetizer or party finger food. Plus, they’re freezer-friendly, so you can make a big batch and cook them as needed.
As the blogger says, these dumplings are great steamed, but you can also easily turn them into crispy potstickers (gyoza) by steaming then pan-searing, giving you the best of both worlds (Steamed Mushroom Dumplings (Vegan Potstickers) – Alphafoodie) (Steamed Mushroom Dumplings (Vegan Potstickers) – Alphafoodie).
Serve with a tangy soy-vinegar dipping sauce, and you’ll be in vegan dumpling heaven.
Suitable For:
- Vegan and vegetarian diets – purely plant-based filling.
- Dairy-free, egg-free – most store-bought dumpling wrappers are vegan (just flour and water), but double-check or make your own wrappers.
- Make-ahead cooks – dumplings can be folded and frozen uncooked; cook from frozen with just a few extra minutes of steam time.
- Perfect for party appetizers or as part of a dim sum brunch.
- Family-friendly – fun to make (get the kids involved in folding) and fun to eat. Also, a sneaky way to get kids to enjoy mushrooms and veggies.
Tips & Tricks: If using dried wild mushrooms (like shiitake or porcini), rehydrate them and save that soaking liquid – you can use a tablespoon or two in the filling for extra flavor, or in your dipping sauce.
Finely chop your filling ingredients so they’re easy to wrap and give a nice homogeneous bite. Stir-fry the filling in a bit of oil – cook out any excess moisture from the mushrooms and veggies; a drier filling is easier to wrap and will not sog up the wrapper. Let the filling cool before wrapping.
Folding dumplings: place a spoonful of filling in the center of a wrapper, wet the edge with water, fold in half, and pleat the edges to seal (there are many pleating techniques – even just pressing and crimping with a fork works if you’re new to it). Make sure they are sealed well so they don’t leak while cooking.
For steaming, use a parchment liner or lightly oil your steamer basket to prevent sticking. For potstickers, pan-fry the bottoms in a bit of oil until golden, then add a splash of water and cover to steam – classic technique.
They’re done when the wrappers turn translucent and pasta-like. Mix up a dipping sauce of soy sauce, rice vinegar, a little minced garlic or chili, and a touch of sugar or sesame oil – perfect balance for the savory dumplings.
Possible Improvements: Get creative with your filling – you can add finely diced tofu for extra protein, or swap the cabbage for bok choy or Napa cabbage. A teaspoon of miso paste in the filling can boost umami even more.
If you want an herbaceous note, try a bit of cilantro or chives in the mix. For presentation, after steaming, you can quickly toss the dumplings in chili oil or garlic sauce for “sauced” dumplings (common in Sichuan cuisine – called hong you chao shou).
And if you don’t have dumpling wrappers, you can use wonton wrappers in a pinch (they tend to be thinner; you might prefer boiling those). Lastly, consider turning some into soup dumplings – drop a few boiled dumplings into a light broth with scallions for a lovely soup.
Full Recipe: Steamed Mushroom Dumplings (Potstickers) – Alphafoodie (Steamed Mushroom Dumplings (Vegan Potstickers) – Alphafoodie)
18. The Best Vegan Mushroom Risotto (Main Course, Italian, Vegan & Gluten-Free)
Nutritional Profile (per serving):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 460 kcal | 70 g | 9 g | 14 g | 6 g |
Why It’s Great: This creamy vegan mushroom risotto is so luxurious and velvety, you’d swear it had butter and cheese – but it doesn’t. It achieves its rich texture with a clever use of olive oil, maybe a touch of vegan butter, and slow-cooked arborio rice releasing its starches.
The dish is “creamy, velvety, and bursting with savory goodness”, just like a classic risotto (The Best Vegan Mushroom Risotto – Rainbow Plant Life).
What sets this recipe apart is the umami depth: it often includes miso paste and/or nutritional yeast for that cheese-like savoriness, and of course a ton of browned mushrooms (sometimes a mix of cremini, shiitake, and oyster) to pack it with flavor.
The author even mentions using miso butter to sauté the mushrooms for layers of flavor (The Best Vegan Mushroom Risotto – Rainbow Plant Life).
A splash of white wine and garlic in the base rounds it out. In the end, you have a show-stopping vegan entrée that’s every bit as comforting as its dairy-laden counterpart – a true testament to how delicious plant-based can be.
Suitable For:
- Vegan and vegetarian diets – no animal products, but super creamy and satisfying.
- Gluten-free – risotto rice is naturally gluten-free (just ensure your broth and miso are GF if needed).
- Date night or dinner party – risotto has that elegant feel, and this one can impress anyone (it’s a great way to introduce omnivores to a top-tier vegan dish).
- Comfort food seekers – it’s indulgent without being heavy.
- Those looking to include more whole foods – uses simple ingredients like mushrooms, rice, broth, and seasonings.
Tips & Tricks: Risotto requires a bit of patience. Keep your vegetable broth warm in a pot on a separate burner; adding warm broth to the rice helps maintain cooking momentum.
Sauté the mushrooms first until nicely browned and set them aside – this allows them to get a bit caramelized (adding great “fond” to the pan) and prevents them from overcooking to soggy nothing by the end.
Use the same pan (with those brown bits) to start your risotto base with onion/shallot and garlic. Toast the arborio rice for a minute in the oil to coat each grain. When you pour in a splash of white wine, stir until it’s absorbed – this layers flavor.
Then add broth one ladle at a time, stirring frequently (you don’t have to stir constantly, but often) to massage the starch out of the rice. This process creates that creamy sauce.
Wait until each addition is mostly absorbed before adding the next. Season as you go, but remember if your broth is salty, be careful. Stir in a spoonful of miso paste towards the end for umami (dilute it in a bit of warm broth first to avoid clumps) – this is the secret to the deep flavor (The Best Vegan Mushroom Risotto – Rainbow Plant Life).
Once the rice is al dente (tender with a slight bite) and it’s creamy, turn off the heat. If using, stir in nutritional yeast or a knob of vegan butter for extra richness. Then fold back in the sautéed mushrooms.
Possible Improvements: Risotto is like a blank canvas: you can add a splash of truffle oil at the end for a truffled mushroom risotto. Or finish with fresh herbs like chopped parsley or thyme.
If you want a touch of brightness, a squeeze of lemon juice right before serving can perk up the flavors and cut through the richness. For garnish (and texture), consider toasting some panko breadcrumbs in olive oil (or using crushed roasted cashews) and sprinkling on top as a “parmesan” crunch.
Another variation is to stir in some diced roasted butternut squash or asparagus to make it a more veggie-loaded risotto.
But honestly, the classic mushroom risotto needs little tinkering – it’s comfortingly perfect as is. Serve it promptly (risotto waits for no one!), with a glass of that white wine you opened, and enjoy the creamiest vegan risotto ever.
Full Recipe: The Best Vegan Mushroom Risotto – Rainbow Plant Life (The Best Vegan Mushroom Risotto – Rainbow Plant Life)
19. Mushroom & Caramelized Onion Flatbreads (Snack/Main, Fusion, Vegan)
Nutritional Profile (per flatbread):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| ~300 kcal | ~30 g | ~5 g | ~12 g | ~2 g |
Why It’s Great: Imagine a flatbread where the dough itself is infused with mushrooms and onions – that’s exactly what this inventive recipe does.
You caramelize onions and sauté juicy mushrooms, then blend them into a batter with flour and spices to create mushroom flatbreads that are cooked like thick pancakes or naan.
The result is a soft, savory flatbread that’s bursting with flavor even before you add any toppings.
As the creator warns, they “may sound unusual, but combining caramelized onions with juicy mushrooms creates a beautiful soft flatbread that is dangerously addictive” (Amazing Mushroom & Onion Flatbreads) (Amazing Mushroom & Onion Flatbreads).
You can then top these flatbreads with anything you like – pesto and roasted tomatoes, spiced eggplant and tahini, hummus and slaw, you name it (Amazing Mushroom & Onion Flatbreads).
They’re super versatile: serve them as a snack, an appetizer base, or even as part of a main (like mini pizzas). Plus, they’re vegan and can be made with any flour (whole wheat, spelt, etc.), so you can make them hearty or gluten-free as needed.
Suitable For:
- Vegan diets – entirely plant-based ingredients.
- Flexible flour options – can be made with white flour, whole wheat, spelt, or a GF blend (the texture might vary, but the recipe is forgiving) (Amazing Mushroom & Onion Flatbreads) (Amazing Mushroom & Onion Flatbreads).
- Bread lovers who want something new and flavorful without yeast – this is a quick bread you cook on a griddle in minutes.
- Party appetizer base – cut into wedges, these make great dippers for spreads or bases for bruschetta-like toppings.
- People who enjoy savory breakfast – these could double as a light breakfast flatbread with some avocado on top.
Tips & Tricks: Take your time caramelizing the onions – low and slow for that sweet, rich flavor. Same with cooking the mushrooms: cook off the moisture and let them brown a bit to concentrate that umami.
Season the mixture well (salt, pepper, maybe a touch of fennel seed or chili as in the recipe (Amazing Mushroom & Onion Flatbreads)).
After blending or mixing into the batter, let the batter sit for a few minutes if you can; this can help hydrate the flour and slightly ferment (since there’s no yeast or soda, a short rest can improve texture).
When frying the flatbreads, use a good non-stick skillet or griddle and a little oil to prevent sticking and promote a nice crust. Spread the batter out with the back of a spoon – you can make them as thin or thick as you like (thinner will be crisper, thicker more naan-like).
Cook on medium heat until you see bubbles and the bottom is browned, then flip. They should be flexible and soft with crisped edges.
Possible Improvements: These flatbreads are super tasty on their own – but you can elevate them with toppings. The recipe suggests two: a basil pesto with roasted cherry tomatoes, and a spiced roasted aubergine (eggplant) with tahini drizzle (Amazing Mushroom & Onion Flatbreads).
Both sound amazing. You could also do a play on pizza: spread a little marinara and vegan cheese on the flatbread and broil it briefly for a mini pizza. Or keep it simple and cut into strips to serve with dips like hummus or baba ganoush.
If you want to incorporate some protein, add a sprinkle of hemp seeds or ground flax into the batter (or serve with a legume-based topping). For a gluten-free version, a blend of chickpea flour and rice flour might work (similar to socca + rice flatbread hybrid).
And while the original is vegan, someone who eats eggs and dairy could even use this as a base for an open-faced sandwich with cheese or a fried egg on top. The possibilities are endless – the key takeaway is the flatbread itself is packed with flavor, making anything you pair with it even better.
Full Recipe: Amazing Mushroom & Onion Flatbreads – Rebel Recipes (Amazing Mushroom & Onion Flatbreads)
20. Lion’s Mane “Crab” Cakes (Appetizer/Main, American, Vegetarian with Vegan Option)
Nutritional Profile (per cake):
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 172 kcal | 6 g | 1 g | 16 g | 1 g |
Why It’s Great: Tender, flaky, and golden brown, these Lion’s Mane mushroom “crab” cakes are a mind-blowing seafood alternative. Lion’s Mane mushrooms, when shredded, have a stringy, tender texture strikingly similar to lump crab meat (Lion’s Mane Crab Cakes – Fearless Dining).
Mix them with traditional crab cake seasonings – think Old Bay or Cajun spices, a little mayo, Dijon mustard, a touch of Worcestershire (or vegan substitute), and binder like egg or flax egg plus some breadcrumbs – and you can form patties that pan-fry up with a crisp crust and juicy interior.
They are crispy on the outside and moist inside, with all the briny, savory flavors of a crab cake but entirely plant-based. As one recipe notes, Lion’s Mane is perfect for this because of its meaty, savory flavor and how it shreds like crab (Lion’s Mane Crab Cakes – Fearless Dining) (Lion’s Mane Crab Cakes – Fearless Dining).
These cakes are beginner-friendly and quick (~20 minutes) (Lion’s Mane Crab Cakes – Fearless Dining), making them a great appetizer or light meal. Serve with a zingy remoulade or tartar sauce and a squeeze of lemon, and you might just fool a few seafood lovers!
Suitable For:
- Vegetarians – contains egg (and typically mayo), but no meat.
- Vegan option – easily made vegan by using vegan mayo and a flax or chia egg (plus a vegan Worcestershire or skip it).
- Pescatarians trying to cut down on seafood (sustainable choice) or allergic to shellfish but wanting that crab cake experience.
- Gluten-free option – use GF breadcrumbs or almond flour to bind, and it works for GF diets.
- Great party appetizer (make them slider-size!), or a fun dinner served with salad or slaw.
Tips & Tricks: If you can get fresh Lion’s Mane mushrooms, fantastic – otherwise some specialty stores sell them dried (rehydrate them well).
Shred the Lion’s Mane by hand or with forks into strands – don’t just chop it; shredding gives the best texture (Hericium or Lions Mane Mushroom Crab Cakes – – Forager | Chef) (Lion’s Mane Crab Cakes – Fearless Dining).
Squeeze out excess water after sautéing or simmering the mushrooms, so your mix isn’t too wet. Treat the mixture gently, like you would crab – you want some chunks and texture. Chill the mixture for 15-30 minutes before forming cakes; this helps them hold together.
When shaping patties, pack them just firmly enough to hold – too compressed and they’ll be dense. Use a non-stick pan and a good amount of oil to get that crisp, golden crust.
Fry on medium heat so they heat through and brown nicely without burning. Once they’re nice and brown on each side, you can finish them in the pan or keep warm in the oven if doing multiple batches.
Possible Improvements: You can enhance the “seafood” illusion by adding a small bit of dulse or kelp powder (seaweed) to the mix for a taste of the ocean. Also consider finely chopped celery and bell pepper (classic crab cake additions) for extra flavor and texture.
If you like heat, a dash of hot sauce in the mix or jalapeño will spice it up. For a gluten-free binder, crushed gluten-free crackers or even chickpea flour can work.
Serving suggestions: try a vegan Old Bay mayo (mix mayo with Old Bay seasoning and lemon) as a dip, or a dill tartar sauce. A fennel and apple slaw on the side would add a fresh crunch that complements the richness of the “crab” cakes.
And if you really want to go all out, make a vegan “crab cake” sandwich – toasted bun, a couple of Lion’s Mane cakes, lettuce, tomato, and tartar sauce.
It’s so satisfying and a wonderful example of how mushrooms can truly stand in for meat.
These are best enjoyed fresh, as they can lose crispness – but you can mix the batter ahead of time. Any leftovers, reheat them in a toaster oven or skillet to bring back some crunch.
Full Recipe: Lion’s Mane Mushroom “Crab” Cakes – Fearless Dining (Lion’s Mane Crab Cakes – Fearless Dining)
Key Takeaways from 20 Mushroom Marvels
Mushrooms are Unbelievably Versatile: We’ve seen mushrooms star in everything from appetizers to desserts.
They can be the meaty center of a main course (in curries, stir-fries, burgers, pot pies, and Wellingtons), provide savory depth in snacks and sides (flatbreads, dumplings, jerky, pakoras), and even lend their unique flavors to sweet treats like cupcakes and tarts.
This showcases the incredible range of textures and flavors mushrooms offer – they truly can adapt to almost any cuisine or course.
Global Flavors, Local Ingredient: Mushrooms appear in traditional dishes worldwide – Thai larb, Moroccan tagine, Chinese Kung Pao, Italian risotto, Mexican tacos, Indian pakoras – often replacing or extending meats.
In each case, they absorb local spices and seasonings, proving to be a wonderful canvas for bold regional flavors. They bring umami (that savory “fifth taste”) to dishes naturally, which is why they are such beloved meat substitutes.
A common theme was using mushrooms to recreate comfort foods or classics (like shawarma, stroganoff, crab cakes) in a healthier, plant-forward way without losing the soul of the dish.
Diet-Friendly without Compromise: Many of these recipes are tailored to specific dietary needs – vegan, vegetarian, keto, gluten-free, WFPB, etc. – yet none felt like they were “missing” anything.
Key techniques (like using miso for depth, nuts or coconut milk for creaminess, or alternative flours for crispiness) ensured that flavor and texture stayed on point. Mushrooms helped bridge the gap by providing satisfying heft and savory richness in meatless or low-carb recipes.
For example, the keto stuffed mushrooms delivered steakhouse appeal without breading, and the vegan risotto was as creamy as a dairy one. It’s clear that mushrooms can make healthy swaps feel indulgent.
Texture is Key: A big insight is how important technique is in getting the right mushroom texture. Many recipes called for browning mushrooms to concentrate flavor or shredding them to mimic meat fibers.
The Lion’s Mane “crab” cakes and Kung Pao diced mushrooms are great examples – treating mushrooms correctly achieved textures very close to the meats they replaced.
Also, pairing mushrooms with complementary ingredients (like nuts in the pâté, or rice flour in the pakoras for crunch) creates a more complete sensory experience. The result? Dishes that are not just “good for vegan” or “good for healthy” – they’re flat out delicious, period.
Flavor Boosters and Pairings: Several trends appeared in making mushroom dishes shine. Umami boosters like soy sauce, tamari, miso, nutritional yeast, or tomato paste were often added to magnify the savory profile.
Herbs and aromatics (garlic, onion, thyme, dill, etc.) frequently paired with mushrooms, since mushrooms love bold companions. We also saw acid used to brighten – a squeeze of lemon or dash of vinegar at the end of cooking really lifts a mushroom dish (especially useful in rich or creamy recipes).
And let’s not forget smoke – whether from a grill, smoked paprika, or liquid smoke in jerky – adding a smoky element plays extremely well with mushrooms’ earthiness.
Mushroom Magic in the Kitchen: Overall, these recipes highlight that cooking with mushrooms is an adventure in creativity. They can stand alone as a main hero (like a big grilled portobello or a batch of stuffed caps) or blend in stealthily (minced into a sauce or baked into a flatbread) to enhance a dish.
Mushrooms also have nutritional benefits: they’re low-calorie, fat-free, and provide vitamins, minerals, and antioxidants – making these dishes not just tasty but generally good-for-you.
We saw that even desserts can benefit from mushrooms (candy caps in cupcakes for natural flavor, reishi in tarts for health). The key is understanding how to bring out the best in each type of mushroom – and these 20 recipes certainly did that.
Each of these unique recipes from talented bloggers around the world teaches us something new about cooking with mushrooms. From the importance of seasoning and technique to the sheer novelty of using fungi in sweets, one thing is clear: mushrooms are a cook’s best friend when it comes to innovation in the kitchen.
After exploring these dishes, you might be inspired to grab a basket of mushrooms and try something completely unexpected!
Conclusion – A Fungi Feast to Remember
From start to finish, this mushroom-infused journey shows just how fun and flavorful cooking with fungi can be. Mushrooms brought meatless magic to hearty mains, added gourmet flair to apps and snacks, and even snuck into dessert for a unique twist.
They prove that you don’t need meat (or even dairy or gluten) to create dishes that are comforting, crave-worthy, and absolutely delicious. By embracing global cuisines and a variety of dietary needs, we’ve seen that mushrooms truly are a universal ingredient – cherished in kitchens everywhere.
Whether you’re a lifelong mushroom lover or newly mushroom-curious, these recipes offer something to tantalize your taste buds. Maybe you’ll try one for your next family dinner or impress guests at a party with an unexpected mushroom creation.
The best part is, you can feel good about these dishes – they’re often healthier and more sustainable, but no one at the table will be thinking about that as they go back for seconds!
So next time you see those beautiful mushrooms at the market, you’ll know just what to do. Grab them and get cooking – make a rich stew, a batch of crispy pakoras, a creamy risotto, or perhaps some “crab” cakes that will have everyone amazed. With mushrooms in your culinary toolkit, the possibilities are endless and always exciting.
Here’s to many delicious adventures with these fabulous fungi. Happy cooking, and enjoy every savory, umami-packed bite!