199 batter mushroom recipes

Chocked full of fresh mushrooms, dill and parsley, this soup has extremely well-balanced flavors and is very satisfying.

Bring a new look to the holiday with this succulent dish that rounds out any family tradition.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

Creamy polenta loaded with Italian sausage, mushrooms, red pepper, ricotta, Gruyere, and Parmesan, set in a pie plate and baked into golden wedges. A make-ahead Italian showpiece.

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Mushroom stroganoff layers fresh mushrooms with rehydrated dried mushrooms in a sour cream sauce spiked with brandy and sherry, served over buttery egg noodles. A meatless take with serious umami.

Sausage triangles with pork sausage, mushrooms, and Monterey Jack cheese wrapped in buttered phyllo dough and baked golden. A crispy, flaky make-ahead appetizer for parties.

Creamy garlic soup with shiitake mushrooms, slow-cooked with brandy and thyme. A restaurant-style cream soup with deep umami and mellow, sweetened garlic flavor.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Mushroom, tomato, and Parmesan puff pastry tarts with garlic, lemon thyme, and optional peppery rocket. An Australian-style brunch or light lunch tart that comes together in under 30 minutes.

Garlic butter shrimp and mushrooms over fettuccine with lemon and Romano cheese. A simple, elegant one-pan pasta dinner ready in under 30 minutes.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

A traditional Slovak Christmas Eve soup of earthy mushrooms and tangy sauerkraut in a creamy milk roux, finished with browned butter onions and a dusting of paprika. Rustic, comforting, and meatless.

A new but scrumptious side dish that can be served with baked fish or a pot roast.