Mushroom Recipes

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Juicy turkey burgers with raw bacon ground into the patty, sage, and sautéed mushrooms on top. Pan-cooked in butter, the leanness of turkey paired with the richness of bacon.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Sauteed trout with lime, brown butter, and mushrooms. Milk-dipped, flour-coated fillets cook to a golden crust, then get topped with browned mushrooms and fresh lime wedges.

Fresh morels braised in butter with shallots, garlic, sherry, and brandy, finished in heavy cream and tossed with pasta. A luxurious wild mushroom dish that freezes beautifully.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Savory bite-sized biscuits stuffed with sautéed mushrooms, shallots, and ham, then topped with herb cream cheese. The buttery dough chills overnight for flaky layers. Makes 2 dozen party-ready appetizers.

Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Pistachio chicken stuffs pounded chicken breasts with pistachios, mushrooms, and ham, then bakes them under an apricot-chutney glaze. An elegant dinner-party main with sweet, savory, and nutty in every bite.

Salmon mousse with brandy-flambeed mushrooms and shallots, set with gelatin and folded with whipped cream, served sliced with a fresh watercress-mayonnaise sauce.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.