Mushroom recipe collection

Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.

Vegetarian mu shu tofu with shiitake mushrooms, napa cabbage, bean sprouts, five spice, and plum sauce, rolled in whole wheat chapatis. A plant-based spin on mu shu pork.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

This dish has a mild, sweet taste with a hint of terragon.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Baked mushroom pate with cream cheese, Italian herbs, and a full pound of fresh mushrooms. A rich, savory vegetarian appetizer served at room temperature with crackers.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

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.

Personal pizza topped with sliced turkey, sauteed mushrooms, fresh tomato, and melty Swiss cheese. A lunch-box-friendly 10-minute bake that uses a pre-made pizza shell.

Low-fat mushroom gravy made with brandy, sauteed mushrooms, and milk instead of butter or drippings. Rich flavor with a velvety smooth finish.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Tofu stir-fry with mushrooms and snow peas in a soy-ginger sauce served over rice. A quick vegetarian dinner with fresh ginger and garlic, ready in 30 minutes.

New York cupboard soup made entirely from pantry staples: canned chicken, black beans, corn, mushrooms, roasted red peppers, and orzo in chicken broth. A filling 25-minute soup from the shelf.