393 sauteed mushroom recipes

Baked crab tetrazzini with fettuccine, sauteed mushrooms, white wine, and Parmesan in a buttery chicken broth sauce. A cozy, crowd-pleasing pasta casserole.

Velvety mushroom barley soup with a clever trick: half the barley gets pureed with sauteed mushrooms for extra body. Lightened up with skim evaporated milk and a splash of dry vermouth.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Mixed mushroom and goat cheese panini layers earthy sautéed wild mushrooms, creamy chevre, peppery arugula, and a hint of truffle oil between crisp focaccia. A vegetarian sandwich with deep umami and bistro-cafe energy.

Individual mushroom souffles built on a Parmesan bechamel with sauteed mushrooms, shallots, and a hint of mace. Baked in ramekins and served straight from the oven.

Escargot baked in mushroom caps with garlic butter, sauteed onion, and a squeeze of lemon. An elegant French appetizer using canned snails.

Linguine a la Anne is a freezer-friendly ham and mushroom pasta casserole in a creamy evaporated milk sauce topped with Romano cheese, sauteed peppers, and croutons.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

Pureed mushroom vegetable soup with a full pound of fresh mushrooms, carrots, celery, and beef stock, finished with sauteed mushroom slices and dry sherry.

Mini mushroom pizzettes topped with silky bechamel sauce, sauteed mushrooms, nutty Gruyere, and a snowfall of Parmigiano-Reggiano. A French-Italian hybrid appetizer baked to golden perfection.

Fettuccine Alfredo with sauteed mushrooms, butter, half-and-half, and a blend of mozzarella and Romano cheeses. A simpler, vegetarian take on classic Alfredo with earthy mushroom depth.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.

Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.