308 sauted mushroom recipes

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Lemon ginger beef stir-fry with flank steak, green beans, carrots, mushrooms, and a glossy sauce of fresh ginger, lemon juice, honey, and sherry. Bright, savory, and ready in an hour.

Creamy chicken wild rice soup made from scratch with homemade broth, earthy mushrooms, and fresh thyme. A lighter take on the Midwestern classic with sour cream stirred in for velvety richness.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

A cheesy and flavorful vegetarian quiche is made of cheese, yogurt, tofu and assorted vegetables. If you don't have egg substitute, use eggs instead.

Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Deep-dish chicken pie from scratch with poached chicken, carrots, celery, baby lima beans, and mushrooms in a creamy half-and-half sauce, under a hand-rolled egg-washed pastry lid. Sunday supper royalty.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Garlic stuffed mushrooms with pecans, parmesan, and a folded-in roasted garlic bechamel, baked hot until the filling sets and the tops blush with cayenne.

Lasagna rolls with tomato-fennel sauce wrap mushroom-and-tofu filling inside lasagna noodles, then bake in a sweet fennel-spiked tomato sauce with mozzarella. A lighter, vegetarian take on baked pasta.

Low-fat unfried rice with marinated shiitake mushrooms, bell peppers, brown rice, and teriyaki. All the flavor of fried rice without the oil, using rice wine to keep vegetables from sticking.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

This is a great pizza, and I added some onions too, very tasty and light.