If you’re wondering what to cook with a surplus of mushrooms, you’ve come to the right place. These delicious vegan mushroom ideas are easy to make, healthy, and beginner-friendly.
Browse through this list, and take your pick: from protein-rich meals with tofu, and pasta, to vegetable-packed soups – all of them nutritious, vegan, and fulfilling. Hopefully, you’ll find your next mushroom meal on this list!
VEGAN MUSHROOM DINNER IDEAS
You've decided to clean up your fridge, and you're staring at a full carton of mushrooms, feeling slightly uninspired. Fear not, these mushrooms can be quickly converted into a delicious vegan dinner with a couple of simple ingredients.
VEGAN MUSHROOM SIDE DISHES
These easy and simple mushroom sides are great for weeknight dinners as they're made with easy-to-find ingredients. Find your favorite, and upgrade your pasta, salad, grain bowl, or burrito with one of these vegan mushroom recipes.
How long do mushrooms keep in the fridge?
According to the United States Department of Agriculture, mushrooms, and other fresh vegetables, should be stored raw (uncooked) for as long as possible. In the case of mushrooms, most leftovers should be cooked within about 3 to 4 days. This window also depends on the type of mushrooms you’ve bought, so make sure to check them first before cooking.
Tips for vegan mushroom recipes
- How to store: Most of these meals keep for 1 day in the refrigerator, best if stored in an airtight container.
- How to freeze: You can also freeze these meals for up to 3 months. To freeze them, let them cool down first, then transfer them to a freezer-friendly container, leaving some space to allow them to expand.
- How to reheat: Thaw in the microwave or in a pot on the stovetop. Before serving, garnish with fresh herbs. Always refer to the individual recipes for exact guidance.
If you made any of these mushroom recipes, let us know in the comments below. We really appreciate you taking the time to rate our recipes and give us feedback – it makes our recipes better and helps other people too.
Serving suggestions for mushroom recipes
Serve mushroom side dishes with pasta, rice, brown rice, or polenta, or pair them with potatoes or salads:
- Mashed potatoes (potatoes, vegan sour cream, chives, butter).
- Cauliflower mashed potatoes (cauliflower, potatoes, milk, nutmeg, dairy-free parmesan).
- Chickpea salad (chickpeas, cucumber, cherry tomatoes, corn, mustard, maple syrup).
- Vegetable couscous salad (zucchini, red onion, eggplant, peas, couscous, olive oil).
- Tofu “chicken” salad (fried tofu, mixed leaves, tahini dressing, tomato, avocado).
For many more 30-minute meal ideas, check out our 30-minute meal category page.
20 Vegan Mushroom Recipes
- Food processor or chef's knife to chop the mushrooms
- 2 tablespoons extra virgin olive oil
- 1 large onion
- 1 large carrot
- 1 large stalk celery
- 2 cloves garlic
- 1 sprig rosemary or thyme
- 2 bay leaves or sage
- ⅓ cup tomato paste the thick one that comes in a tube
- 2 pounds mushrooms white button, cremini, or mixed mushrooms
- 1½ teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 pound pasta
- ½ cup parmesan cheese grated, or dairy-free cheese
- 1 handful flat-leaf parsley chopped, or basil
MAKE FLAVOR BASE
- Finely chop celery, carrot, and onion. You can do so with a chef's knife or a food processor.
- If you use a food processor, pulse the veggies until coarsely chopped. Don't blend continuously, or you'll risk overprocessing the veggies.
- In a large skillet or dutch oven, warm up the olive oil.Add the chopped celery, carrot, and onion and fry them gently for 5 to 8 minutes.Add tomato paste, grated garlic, rosemary, and bay leaves, stir and fry for another 3 minutes or until the tomato paste turns darker.
- Coarsely chop the mushrooms. You can do so on a cutting board with a chef's knife or a food processor.
- If you use a food processor, pulse a few mushrooms in 3 or 4 batches. You want a coarse texture.Blending in batches ensures the mushrooms at the bottom of the food processor won't get mushy and over-processed.
- Transfer the chopped mushrooms onto the pan, season with salt and black pepper, and cook on medium-high heat for 20 to 30 minutes, depending on the water content of your mushrooms. Stir occasionally.
- The mushrooms will release their liquid at first. Keep cooking them until the water is gone, and a few minutes passed that. You want a thick, rich, creamy mushroom sauce.
- Cook the pasta in a large pot of salted boiling water. Reserve one cup of pasta water, drain it when al dente, and toss it in the pan with the mushroom ragu.Add a ladleful of pasta cooking water, finish cooking for a few seconds, and serve immediately.
- Sprinkle with freshly chopped parsley and optionally with grated parmesan cheese.
If you liked these vegan mushroom ideas, 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.