20 Delicious Cream of Mushroom Recipes for Every Occasion

Whether you’re whipping up a quick weeknight dinner or crafting a cozy comfort meal for the family, cream of mushroom soup is your secret weapon. From hearty casseroles to elegant entrees, these 20 delicious recipes showcase its versatility for every occasion. Dive into our roundup and discover how this pantry staple can transform your cooking into something truly special. Let’s get cooking!

Cream of Mushroom Soup

Ultimate comfort in a bowl, this Cream of Mushroom Soup blends earthy flavors with a silky texture. Perfect for chilly evenings or as a starter for a fancy dinner.

Ingredients

• For the soup base:
  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 lb mushrooms, sliced
  • 4 cups chicken stock
• For the cream mixture:
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add sliced mushrooms. Cook until they release their juices and brown slightly, about 10 minutes.
4. Pour in chicken stock. Bring to a boil, then reduce heat to simmer for 15 minutes.
5. In a separate bowl, whisk together heavy cream and flour until smooth.
6. Slowly stir the cream mixture into the soup. Cook for another 5 minutes until thickened.
7. Season with salt and pepper. Serve hot.

Mushroom lovers will adore the deep, earthy flavors of this soup. Its creamy texture pairs wonderfully with crusty bread or a sprinkle of fresh herbs for added freshness.

Chicken and Mushroom Casserole

Deliciously creamy and hearty, this chicken and mushroom casserole is a weeknight savior. Packed with flavor, it’s a one-dish wonder that pleases everyone.

Ingredients

• For the casserole:
  • 2 cups cooked chicken, shredded
  • 2 cups mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
• For the sauce:
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 tsp thyme
  • Salt and pepper to taste
• For the topping:
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until soft, about 5 minutes.
3. Add mushrooms to the skillet, cook until they release their juices, about 5 minutes.
4. Stir in shredded chicken, set aside.
5. In a saucepan, whisk together chicken broth, heavy cream, and flour over medium heat until thickened, about 5 minutes.
6. Add thyme, salt, and pepper to the sauce, stir to combine.
7. Pour sauce over chicken and mushroom mixture, stir well.
8. Transfer mixture to a baking dish.
9. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter. Sprinkle over the casserole.
10. Bake for 25 minutes, or until topping is golden brown.

Serve this casserole hot, with the creamy sauce bubbling around tender chicken and mushrooms. The crispy, cheesy topping adds a perfect contrast. Try serving it over a bed of steamed greens for a colorful plate.

Mushroom and Spinach Pasta

Savor the simplicity of this Mushroom and Spinach Pasta, a dish that combines earthy flavors with a creamy texture for a satisfying meal. Perfect for weeknights, it’s quick to prepare and packed with nutrients.

Ingredients

For the pasta:

• 8 oz pasta of choice
• 4 cups water
• 1 tsp salt

For the sauce:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tsp salt.
2. Add 8 oz pasta to the boiling water. Cook for 8-10 minutes until al dente. Drain and set aside.
3. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cloves minced garlic, sauté for 30 seconds until fragrant.
4. Add 8 oz sliced mushrooms to the skillet. Cook for 5 minutes until they release moisture and start to brown.
5. Stir in 2 cups fresh spinach. Cook for 2 minutes until wilted.
6. Pour in 1/2 cup heavy cream. Season with 1/4 tsp black pepper and 1/4 tsp salt. Simmer for 2 minutes until slightly thickened.
7. Add the cooked pasta to the skillet. Toss to coat evenly with the sauce. Cook for an additional minute to heat through.

Rich in flavor, this pasta dish offers a creamy texture with the earthy tones of mushrooms and the freshness of spinach. Serve it with a sprinkle of parmesan cheese or a side of crusty bread for an extra touch.

Beef Stroganoff with Cream of Mushroom

Just when you thought comfort food couldn’t get any better, this Beef Stroganoff with Cream of Mushroom comes along. It’s rich, creamy, and utterly satisfying.

Ingredients

• For the beef:
  • 1 lb beef sirloin, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 tbsp Worcestershire sauce
  • 1/2 cup beef broth
• For serving:
  • 8 oz egg noodles, cooked
  • 1 tbsp parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season beef with salt and pepper. Add to skillet. Cook for 3-4 minutes until browned. Remove beef from skillet.
3. In the same skillet, combine cream of mushroom soup, sour cream, Worcestershire sauce, and beef broth. Stir well.
4. Return beef to skillet. Simmer for 5 minutes, stirring occasionally.
5. Serve over cooked egg noodles. Garnish with parsley.

Ultimate comfort in every bite, this dish pairs perfectly with a crisp green salad. The creamy sauce clings to the noodles, making each forkful a delight.

Mushroom Risotto

Savor the creamy, earthy flavors of Mushroom Risotto, a dish that’s as satisfying to make as it is to eat. Perfect for a cozy night in, this recipe delivers rich taste with straightforward steps.

Ingredients

– For the risotto:
– 1 cup Arborio rice
– 4 cups chicken or vegetable broth, kept warm
– 1 tbsp olive oil
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 1 cup sliced mushrooms
– 1/4 cup dry white wine
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
2. Add mushrooms, cook until they release their juices and start to brown, about 5 minutes.
3. Stir in Arborio rice, toast for 1 minute until slightly translucent at the edges.
4. Pour in white wine, stir continuously until fully absorbed.
5. Add warm broth one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
6. Once rice is al dente and creamy, remove from heat. Stir in butter and Parmesan cheese until melted and well combined. Season with salt if needed.
7. Let risotto rest for 2 minutes before serving to allow flavors to meld.
Tip: Keep broth warm to maintain consistent cooking temperature. Tip: Stirring releases starch, creating creaminess. Tip: Use a wide pan for even cooking.
A creamy texture and umami-packed flavor make this risotto a standout. Serve with a sprinkle of extra Parmesan and a side of greens for a balanced meal.

Creamy Mushroom Gravy

Ready to elevate your meals? This creamy mushroom gravy is rich, flavorful, and incredibly versatile. Perfect over mashed potatoes, roasted meats, or biscuits.

Ingredients

• For the base:
  • 2 tbsp unsalted butter
  • 1 cup finely chopped onions
  • 2 cups sliced cremini mushrooms
  • 2 cloves garlic, minced
• For the gravy:
  • 2 tbsp all-purpose flour
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme

Instructions

1. Melt butter in a large skillet over medium heat.
2. Add onions and mushrooms. Cook until onions are translucent and mushrooms are browned, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the mixture. Stir constantly for 2 minutes to cook off the raw flour taste.
5. Gradually whisk in vegetable broth to avoid lumps.
6. Bring to a simmer. Cook until the mixture thickens, about 3 minutes.
7. Reduce heat to low. Stir in heavy cream, salt, pepper, and thyme.
8. Simmer gently for 5 minutes, stirring occasionally, until the gravy is creamy and coats the back of a spoon.

Silky smooth with a deep umami flavor, this gravy is a game-changer. Try it drizzled over a savory waffle for a breakfast twist.

Mushroom and Chicken Pie

Mushroom and chicken pie combines hearty flavors in a comforting dish perfect for any season. Make it for a cozy dinner or as a standout potluck contribution.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup mushrooms, sliced
  • 1/2 cup onion, diced
  • 2 tbsp butter
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp flour
  • 1 tsp thyme
  • Salt and pepper to taste
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup butter, cold and cubed
  • 1/4 cup cold water
  • 1/2 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a pan over medium heat. Add onions and mushrooms. Cook until soft, about 5 minutes.
3. Sprinkle flour over the mushrooms and onions. Stir to combine.
4. Gradually add chicken broth and heavy cream. Stir continuously until the sauce thickens.
5. Add shredded chicken, thyme, salt, and pepper. Mix well. Remove from heat.
6. For the crust, combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
7. Add cold water, one tablespoon at a time, until dough comes together.
8. Roll out half the dough to line a pie dish. Add the filling.
9. Roll out the remaining dough to cover the pie. Seal edges and cut slits on top.
10. Bake for 30 minutes or until the crust is golden brown.

Ultimate comfort food, this pie boasts a flaky crust encasing a creamy, savory filling. Serve with a side of steamed greens for a balanced meal.

Vegetable Mushroom Stir Fry

Craving a quick, nutritious meal? This vegetable mushroom stir fry packs flavor and simplicity into one dish.

Ingredients

• For the stir fry:
  • 2 tbsp vegetable oil
  • 1 cup sliced mushrooms
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 2 cups broccoli florets
• For the sauce:
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, minced
  • 1 garlic clove, minced

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F).
2. Add mushrooms to the pan. Cook for 3 minutes until they start to brown.
3. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add bell pepper, carrot, and broccoli. Stir fry for 5 minutes.
5. Tip: Keep the veggies crisp by not overcooking.
6. In a small bowl, mix soy sauce, sesame oil, ginger, and garlic.
7. Pour the sauce over the vegetables. Stir to coat evenly.
8. Cook for another 2 minutes until everything is heated through.
9. Tip: Taste and adjust the sauce before adding if you prefer less salt.

Enjoy the crisp texture and umami flavor of this stir fry. Serve it over quinoa for an extra protein boost.

Cream of Mushroom Pork Chops

Just when you think pork chops can’t get any better, this cream of mushroom version proves you wrong. It’s a simple, hearty dish that brings comfort to any table.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Instructions

1. Preheat a large skillet over medium-high heat. Add olive oil.
2. Season pork chops with salt and pepper. Sear in the skillet for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove pork chops from the skillet. Set aside.
4. In the same skillet, combine cream of mushroom soup, milk, sour cream, garlic powder, and onion powder. Stir well.
5. Return pork chops to the skillet. Spoon sauce over them.
6. Cover and simmer on low heat for 15 minutes, or until pork chops reach an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
7. Let rest for 5 minutes before serving. Tip: The sauce thickens as it cools, enhancing the flavor.

Rich and creamy, the sauce clings to the tender pork chops, making every bite flavorful. Serve over mashed potatoes or rice for a complete meal.

Mushroom and Garlic Bread

Ready to elevate your appetizer game? This Mushroom and Garlic Bread combines earthy flavors with crispy texture in minutes.

Ingredients

• For the bread: 1 loaf French bread, 1/4 cup olive oil
• For the topping: 2 cups sliced mushrooms, 4 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Slice the French bread in half lengthwise. Place on the prepared baking sheet.
3. Brush the cut sides of the bread evenly with olive oil. Tip: Use a pastry brush for even coverage.
4. In a bowl, mix sliced mushrooms, minced garlic, salt, and black pepper.
5. Spread the mushroom mixture evenly over the bread halves. Tip: Distribute evenly to ensure every bite is flavorful.
6. Sprinkle grated Parmesan cheese over the mushroom layer.
7. Bake for 15-20 minutes, or until the edges are golden and the cheese is bubbly. Tip: Watch closely after 15 minutes to prevent burning.
8. Remove from oven and let cool for 2 minutes before slicing.

Enjoy the crispy edges and soft, garlicky center. Perfect paired with a light salad or as a standalone snack.

Wild Mushroom and Thyme Tart

A wild mushroom and thyme tart brings earthy flavors to your table with minimal fuss. Perfect for brunch or a light dinner, this dish combines simplicity with sophistication.

Ingredients

– For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup unsalted butter (cold, cubed), 1/4 cup ice water
– For the filling: 2 tbsp olive oil, 1 lb wild mushrooms (sliced), 2 cloves garlic (minced), 1 tbsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup heavy cream, 2 eggs, 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.
2. In a food processor, combine flour and salt for the crust. Add butter; pulse until mixture resembles coarse crumbs.
3. Gradually add ice water, pulsing until dough comes together. Tip: Don’t overprocess.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch tart pan; trim edges.
5. Chill crust in freezer for 15 minutes.
6. Line crust with parchment; fill with pie weights. Bake for 15 minutes. Remove weights and parchment; bake 5 more minutes.
7. Heat olive oil in a skillet over medium heat. Add mushrooms; cook until golden, about 10 minutes.
8. Stir in garlic, thyme, salt, and pepper; cook 1 minute. Tip: Garlic burns easily, so keep an eye on it.
9. Whisk together cream, eggs, and Parmesan in a bowl.
10. Spread mushroom mixture in crust. Pour egg mixture over.
11. Bake until filling is set, 25-30 minutes. Tip: Check doneness by inserting a knife in the center; it should come out clean.
12. Let tart cool 10 minutes before slicing.
You’ll love the crisp crust against the creamy, savory filling. Try serving with a side of arugula salad for a fresh contrast.

Creamy Mushroom Dip

Very few appetizers are as universally loved as a creamy, savory dip. This Creamy Mushroom Dip combines earthy mushrooms with rich dairy for a crowd-pleaser.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 cup finely chopped onions
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
• For the creamy mixture:
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp chopped parsley

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a skillet over medium heat.
3. Add onions and mushrooms. Cook until onions are translucent and mushrooms are browned, about 5 minutes.
4. Add garlic. Cook for 1 minute until fragrant. Tip: Don’t let garlic burn.
5. Remove skillet from heat. Let mixture cool slightly.
6. In a bowl, combine cream cheese, sour cream, mayonnaise, salt, and pepper. Mix until smooth.
7. Fold in the mushroom mixture until well combined. Tip: Ensure the mushroom mixture isn’t too hot to avoid curdling the dairy.
8. Transfer to a baking dish. Sprinkle with mozzarella.
9. Bake for 20 minutes until bubbly and lightly golden. Tip: For a browner top, broil for the last 2 minutes.
10. Garnish with parsley before serving.

This dip boasts a velvety texture with a deep, umami flavor from the mushrooms. Serve it warm with crusty bread or crisp veggies for dipping.

Mushroom and Cheese Omelette

Delight in a simple yet satisfying Mushroom and Cheese Omelette, perfect for a quick breakfast or a lazy weekend brunch.

Ingredients

• For the omelette:
  • 2 large eggs
  • 1 tbsp butter
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup sliced mushrooms
  • Salt and pepper to taste

Instructions

1. Heat a non-stick skillet over medium heat (350°F).
2. Add butter to the skillet, swirling to coat the bottom evenly.
3. Whisk eggs in a bowl with a pinch of salt and pepper until fully blended.
4. Pour the eggs into the skillet, tilting to spread them evenly.
5. Let the eggs cook undisturbed for 30 seconds until the edges start to set.
6. Scatter mushrooms and cheese over one half of the omelette.
7. Fold the other half over the filling with a spatula, pressing gently.
8. Cook for another minute until the cheese begins to melt.
9. Slide the omelette onto a plate, serve immediately.

Just out of the pan, this omelette boasts a fluffy texture with gooey cheese and earthy mushrooms. Try topping with fresh herbs or a dollop of sour cream for an extra flavor boost.

Slow Cooker Cream of Mushroom Chicken

Here’s a straightforward recipe for a comforting dish that’s perfect for busy weeknights. Hearty and creamy, it’s a crowd-pleaser that requires minimal effort.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken broth
  • 1/2 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Brown the chicken for 3 minutes per side.
3. Transfer the chicken to the slow cooker.
4. In a bowl, mix cream of mushroom soup, chicken broth, sour cream, garlic powder, and onion powder until smooth.
5. Pour the sauce over the chicken in the slow cooker.
6. Cover and cook on low for 4 hours or until the chicken is tender.
7. Tip: For extra flavor, sauté sliced mushrooms and add them to the sauce before cooking.
8. Tip: If the sauce is too thick, thin it with a little more chicken broth.
9. Tip: Serve over rice or noodles to soak up the delicious sauce.

Expect tender chicken enveloped in a rich, creamy sauce with a hint of garlic and onion. Elevate the dish by garnishing with fresh parsley or a sprinkle of Parmesan cheese before serving.

Mushroom and Leek Quiche

Unlock the savory harmony of earthy mushrooms and sweet leeks in this Mushroom and Leek Quiche. Perfect for brunch or a light dinner, it’s a crowd-pleaser with minimal fuss.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1 tbsp olive oil
  • 2 cups sliced mushrooms
  • 1 cup chopped leeks
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded Gruyère cheese

Instructions

1. Preheat oven to 375°F.
2. Combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish. Trim edges.
5. Chill crust for 30 minutes. Then, prick with a fork and bake for 15 minutes.
6. Heat olive oil in a skillet over medium heat. Add mushrooms and leeks. Cook until soft, about 5 minutes.
7. Whisk eggs, cream, salt, and pepper in a bowl. Tip: Whisk gently to avoid incorporating too much air.
8. Sprinkle cheese over the baked crust. Top with mushroom-leek mixture. Pour egg mixture over.
9. Bake for 35 minutes, or until set and golden. Tip: Check doneness by inserting a knife near the center; it should come out clean.

With a creamy interior and a crisp crust, this quiche is a textural delight. Serve warm with a side of arugula for a peppery contrast.

Cream of Mushroom Stuffed Peppers

Unusual yet comforting, these stuffed peppers combine creamy mushroom filling with sweet bell peppers for a hearty meal.

Ingredients

• For the filling:
  • 2 cups chopped mushrooms
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a pan over medium heat. Add mushrooms, cook until soft, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Lower heat to medium-low. Stir in heavy cream, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer until thickened, about 3 minutes. Tip: Constant stirring prevents burning.
4. Brush peppers with 1 tbsp olive oil and sprinkle with 1/4 tsp salt inside and out.
5. Fill each pepper with the mushroom mixture. Place in a baking dish.
6. Bake for 25 minutes, or until peppers are tender. Tip: For a golden top, broil for the last 2 minutes.

Delightfully creamy inside with a slight crunch from the peppers, this dish pairs well with a crisp green salad or crusty bread for dipping.

Mushroom and Herb Stuffing

This mushroom and herb stuffing brings a savory depth to any meal. Tear into its herby, umami-rich layers for a comforting side.

Ingredients

• For the base:
  • 1 loaf day-old bread, cubed (about 8 cups)
  • 4 tbsp unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, diced
• For the mushrooms and herbs:
  • 8 oz cremini mushrooms, sliced
  • 2 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1/4 cup fresh parsley, chopped
• For the liquid mixture:
  • 2 cups chicken or vegetable stock
  • 1 large egg, beaten

Instructions

1. Preheat oven to 350°F. Butter a 9×13 inch baking dish.
2. Spread bread cubes on a baking sheet. Toast in oven for 10 minutes until slightly dry. Tip: Day-old bread works best for even drying.
3. In a large skillet, melt butter over medium heat. Add onion and celery. Cook for 5 minutes until soft.
4. Add mushrooms to skillet. Cook for 5 more minutes until mushrooms release their moisture.
5. Stir in thyme, rosemary, and parsley. Cook for 1 minute until fragrant. Tip: Fresh herbs elevate the flavor significantly.
6. In a large bowl, combine toasted bread cubes and mushroom mixture.
7. Whisk together stock and egg in a small bowl. Pour over bread mixture. Toss to coat evenly. Tip: Ensure every piece is moistened for uniform baking.
8. Transfer mixture to prepared baking dish. Cover with foil. Bake for 30 minutes.
9. Remove foil. Bake for another 15 minutes until top is golden.

Notably, this stuffing is wonderfully moist inside with a crispy top. Serve it alongside roasted meats or as a hearty vegetarian main with a side of cranberry sauce.

Creamy Mushroom and Potato Bake

Warm up your kitchen with this hearty Creamy Mushroom and Potato Bake. It’s a comforting dish that combines earthy mushrooms with tender potatoes in a rich, creamy sauce.

Ingredients

• For the bake:
  • 2 cups sliced mushrooms
  • 3 cups diced potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, toss mushrooms and potatoes with olive oil, salt, and pepper.
3. Spread the mixture evenly in a baking dish. Tip: Ensure the potatoes are cut uniformly for even cooking.
4. Bake for 25 minutes, stirring halfway through, until vegetables start to soften.
5. In a separate bowl, whisk together heavy cream, Parmesan, garlic powder, and onion powder.
6. Pour the sauce over the baked vegetables, ensuring even coverage. Tip: Let the sauce sit for a minute to thicken slightly before pouring.
7. Return to oven and bake for another 20 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.
8. Let stand for 5 minutes before serving.

Enjoy the creamy texture and deep flavors of this bake. Serve it as a main with a side of greens or as a hearty side to roasted meats.

Mushroom and Bacon Pasta

Absolutely perfect for a quick weeknight dinner, this Mushroom and Bacon Pasta combines rich flavors with minimal effort.

Ingredients

• For the pasta:
  • 8 oz spaghetti
  • 4 cups water
  • 1 tbsp salt
• For the sauce:
  • 4 slices bacon, chopped
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

Instructions

1. Bring water to a boil in a large pot. Add salt and spaghetti. Cook for 8-10 minutes until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chopped bacon. Cook until crispy, about 5 minutes. Remove bacon and set aside.
3. In the same skillet, add mushrooms. Cook until golden, about 4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add minced garlic to the skillet. Cook for 1 minute until fragrant.
5. Reduce heat to low. Pour in heavy cream and stir. Add Parmesan cheese and black pepper. Stir until the sauce thickens slightly, about 2 minutes.
6. Add cooked spaghetti and bacon to the skillet. Toss until evenly coated with the sauce. Tip: Reserve some pasta water to adjust sauce consistency if needed.
7. Serve immediately. Garnish with extra Parmesan if desired. Tip: A sprinkle of fresh parsley adds color and freshness.

Rich and creamy, this pasta dish offers a satisfying umami flavor from the mushrooms and bacon. Try serving it with a side of garlic bread to soak up the delicious sauce.

Cream of Mushroom and Wild Rice Soup

Enjoy this hearty Cream of Mushroom and Wild Rice Soup, perfect for chilly evenings. Its rich flavors and comforting texture make it a favorite.

Ingredients

• For the soup base:
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups chicken broth
  • 1 cup wild rice
• For the cream mixture:
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup milk
  • Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Add sliced mushrooms. Cook until they release their juices, about 8 minutes.
4. Pour in chicken broth and add wild rice. Bring to a boil.
5. Reduce heat to low. Cover and simmer for 45 minutes, or until rice is tender.
6. In a separate bowl, whisk flour into heavy cream until smooth.
7. Stir cream mixture and milk into the pot. Cook on low heat for 10 minutes, stirring occasionally.
8. Season with salt and pepper. Serve hot.

Lusciously creamy with a nutty crunch from the wild rice, this soup pairs wonderfully with crusty bread. For an extra touch, garnish with fresh thyme or a drizzle of truffle oil.

Conclusion

Absolutely, this roundup of 20 Delicious Cream of Mushroom Recipes offers something for every occasion, from cozy weeknights to festive gatherings. We hope these dishes inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

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