Here are our 20 best easy, healthy, and quick mushroom recipes. You can find mushroom sides, weeknight dinners with mushrooms, and mushroom appetizer ideas.
All of these recipes are vegetarian and vegan–friendly and well-suited for families.
Here’s how to make perfect sauteed mushrooms on the stovetop with a few easy-to-find ingredients in about 15 minutes.
You can use most mushroom varieties for this recipe. We use white button and portobello mushrooms, widely available in most supermarkets.
All roasted mushrooms must get tasty and meaty with salt, garlic, olive oil, and a high oven temperature.
To make these 15-minute air fryer mushrooms, you’ll only need a few pantry staples and much less time than roasting mushrooms in the oven.
You can make it in less than 20 minutes with simple pantry staples. It tastes so good you won’t believe it’s meat–free.
With your favorite mushrooms, you can make this mushroom risotto in one pot.
Finish it with butter and parmesan cheese, or if you want the recipe to be vegan, use vegan butter and cheese instead. It’s a creamy, earthy, and Italian dinner idea.
Vegan mushroom pasta is creamy, aromatic, a little garlicky, and so delicious you’ll go for a second portion. The recipe is quick and straightforward, perfect for weeknights.
Thanks to its rich and gourmet-like flavors, it’s also great if you have guests, mainly vegan or vegetarian.
Sprinkle with fresh parsley on top, freshly cracked black pepper, and good quality olive oil, and your delicious, quick, and easy hummus pasta is ready.
Barley salad is a vibrant and healthy grain bowl, perfect for bringing to a potluck, but also delicious as a healthy lunch.
Mix cooked barley with roasted carrots, zucchini, mushrooms, and drizzle with a lemon vinaigrette – a perfect meal-prep-friendly dinner!
It’s ready in 20 minutes and perfectly replaces mushroom chicken with chewy and fried tofu cutlets.
You can make this mushroom ragu with simple and affordable ingredients such as mushroom, olive oil, onion, celery, carrot, rosemary, tomato paste, salt, and pepper.
This pasta has become our go-to quick dinner sauce when we feel like eating an earthy and flavorful pasta dish.
Mushroom Alfredo is a luscious vegetarian dinner idea.
Sautéed mushrooms add a rich, earthy flavor to the creamy Alfredo sauce that pairs well with fettuccine or tagliatelle pasta.
TIP: Make it dairy-free by substituting dairy-free/vegan heavy cream, butter, and parmesan for their dairy counterparts.
Savory crepes are French-style pancakes you can fill with filling of your liking.
Have you got leftover risotto in your fridge? These risotto cakes are easy and quick; in less than 30 minutes, you’ll have the tastiest leftover dinner you’ve ever made.
The best way to cook risotto cakes is by frying them in oil or an air fryer. Oven-baking them is also possible for a hands-off and easy dinner meal.
Our braised tofu is a Chinese-inspired recipe with a beautiful dark sauce.
You’ll learn to make tasty Asian-inspired tofu stir fry in less than 30 minutes without pressing the tofu.
There’s no need for a wok or unusual ingredients, just seasonal veggies and spices.
16. Sweet potato gnocchi in mushroom sauce
Sweet potato gnocchi brings a touch of sweetness to a creamy mushroom alfredo sauce; it’s a hearty fall-friendly dinner.
The balance of savory and sweet makes a comforting and indulgent meal, and it’s easily made dairy-free to accommodate all eaters.
Tofu soup with broccoli, shiitake, and button mushrooms has an Asian blend of flavors and textures.
The richness of shiitake mushrooms complements the mild tofu, creating a comforting and nutritious dish. Best of all, this savory soup takes only 20 minutes to make.
Mushroom Wellington combines earthy lentils, fresh herbs, crunchy walnuts, and grated mushrooms into a savory, textured filling.
Wrapped in golden puff pastry, it’s the plant–based centerpiece for any special occasion or a hearty comfort meal.
Lentil Bolognese with grated mushrooms is a vegetarian interpretation of a classic Italian favorite sauce.
The combination of hearty lentils and finely grated mushrooms makes a rich, meaty, satisfying texture that pairs well with pasta and lasagna.
The last recipe on this roundup is a delicious tofu scramble with sautéed mushrooms; a quick and nutritious 10–minute breakfast.
Tofu’s creamy texture blends perfectly with charred mushrooms, creating a satisfying and protein–packed morning meal—season with your favorite herbs and spices for a flavor-packed start to your day.
How to choose mushrooms
Most of these recipes are tested with the most affordable fresh mushrooms we could find at the supermarket, and they turned out delicious.
The most common and affordable varieties are:
- White button mushrooms
- Cremini mushrooms
- For extra flavor, you can add a few fresh shiitake mushrooms, oyster mushrooms, wild mushrooms, porcini mushrooms, or portobello mushrooms.
You can get the mushrooms pre-chopped or chop them yourself at home.
A note on dried mushrooms
Dried mushrooms add a ton of flavor to mushroom-based recipes. They are a natural umami booster and pack an intense mushroom flavor that fresh supermarket mushrooms often lack.
Dried mushrooms are easy to find in most supermarkets.
They must be soaked for 10 minutes in ⅓ of a cup of hot water to release their intense flavor, which the other mushrooms will absorb.
If you don’t have dried mushrooms, you can replace them with a couple of tablespoons of soy sauce.
For many more 30-minute meal ideas, check out our 30-minute meal category page.
20 Mushroom Recipes
- 1 large skillet, 11-inch or 28 cm or more, stainless steel, enameled cast iron, cast iron, nonstick
- 1 pound mushrooms
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- 1 tablespoon parsley chopped
- 1 – 2 cloves garlic
- 1 tablespoon butter or dairy free butter
- If necessary, clean mushrooms before cutting them.You can brush the dirt off with a damp paper towel if the mushrooms are not soiled.If they are soiled rinse them under cold water.Chop the mushrooms into ⅙ to ⅛ inch slices (4 mm).
- Warm up the olive oil in a large skillet. You can use non-stick, cast iron, enameled cast iron, or stainless steel.When the oil is hot, add the mushrooms, season with salt and black pepper, and stir.
- Saute mushrooms on medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes.The mushrooms will first release their juices.
- Keep cooking them until all liquid has gone, the pan is dry, and the mushrooms start to squeak and brown.Browning builds taste, so it's essential you allow them to get some color.
- Optional step: when the mushrooms are almost done, lower the heat, add the butter or dairy-free butter and the grated garlic.Stir for one to two minutes until the butter melts, and you can smell the garlic fragrance.
- Turn the heat off, add finely chopped parsley, give it a final stir and serve.
- Arrange sauteed mushrooms on a serving platter and serve them as a side dish.
- To have them as an appetizer, add them on top of bruschetta, crostini, or focaccia bread, and drizzle with good quality extra virgin olive oil.
If you liked these easy mushroom recipes, you might also enjoy:
Hi! We are Nico & Louise
Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.
Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.