18 Delicious Mixed Mushroom Recipes for Every Occasion

There’s something truly magical about the earthy, umami-packed flavors of mixed mushrooms that can elevate any meal from ordinary to extraordinary. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some cozy comfort food, our roundup of 18 delicious mixed mushroom recipes has got you covered. Dive in and discover your next favorite dish that’s sure to impress at any occasion!

Creamy Mixed Mushroom Pasta

Gathering the right ingredients and tools before starting can make the process of creating this Creamy Mixed Mushroom Pasta smoother and more enjoyable. This dish combines the earthy flavors of various mushrooms with a rich, creamy sauce that clings perfectly to al dente pasta.

Ingredients

• 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), thinly sliced
• 2 tbsp clarified butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 oz fettuccine pasta
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat. Add the mixed mushrooms and sauté until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Pour in the heavy cream and bring to a gentle simmer. Allow the sauce to thicken slightly, about 3-4 minutes.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and freshly ground black pepper to taste.
7. Garnish with freshly chopped parsley before serving.

Enjoy the luxurious texture of the creamy sauce paired with the umami-rich mushrooms, a combination that elevates this pasta dish beyond the ordinary. For an extra touch of elegance, serve with a sprinkle of truffle oil or additional Parmesan on the side.

Garlic Butter Mixed Mushrooms

Kickstart your culinary journey with this simple yet flavorful Garlic Butter Mixed Mushrooms recipe, perfect for beginners eager to explore the art of cooking with mushrooms. This dish combines the earthy tones of mixed mushrooms with the rich, aromatic essence of garlic butter, creating a side dish that’s both versatile and satisfying.

Ingredients

• 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
• 3 tbsp unsalted butter, clarified
• 2 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter and olive oil, allowing them to melt together.
2. Add the sliced mushrooms to the skillet in a single layer, ensuring they have enough space to brown properly. Cook for 5 minutes without stirring to achieve a golden sear.
3. Stir the mushrooms and continue cooking for another 5 minutes, or until they are tender and have released their moisture.
4. Reduce the heat to medium and add the minced garlic and thyme leaves, sautéing for 1 minute until fragrant. Tip: Avoid burning the garlic by keeping the heat moderate.
5. Season the mushrooms with sea salt and freshly ground black pepper, tossing to combine evenly.
6. Remove the skillet from the heat and sprinkle with fresh parsley for a burst of color and freshness. Tip: Let the dish sit for a minute before serving to allow the flavors to meld.
7. Transfer the Garlic Butter Mixed Mushrooms to a serving dish, ensuring to scrape all the flavorful bits from the skillet. Tip: Serve on a warm plate to keep the mushrooms at their best temperature.

Just as the mushrooms offer a delightful contrast between their crispy edges and tender centers, the garlic butter sauce coats each piece with a luxurious depth of flavor. Consider serving this dish alongside a crusty bread to soak up the delicious sauce or as a topping for grilled meats to elevate your meal.

Mixed Mushroom Risotto

Perfecting a Mixed Mushroom Risotto begins with understanding the harmony between the earthy flavors of various mushrooms and the creamy texture of Arborio rice. This guide will walk you through each step to achieve a dish that’s both comforting and sophisticated.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp extra virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 8 oz mixed mushrooms (such as shiitake, cremini, and oyster), sliced
• 1/4 cup fresh parsley, finely chopped
• Salt to taste

Instructions

1. Heat the clarified butter and olive oil in a large, heavy-bottomed pan over medium heat until the butter is melted.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring not to burn the garlic.
4. Add the mixed mushrooms to the pan and cook until they release their moisture and begin to brown, approximately 5 minutes.
5. Pour in the Arborio rice, stirring to coat each grain with the butter and oil mixture, toasting for 2 minutes.
6. Deglaze the pan with the white wine, stirring constantly until the liquid is fully absorbed.
7. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, for about 18-20 minutes.
8. Once the rice is al dente and the mixture is creamy, remove from heat and stir in the Parmesan cheese and chopped parsley.
9. Season with salt to taste, then let the risotto rest for 2 minutes before serving.

Lusciously creamy with a depth of flavor from the mixed mushrooms, this risotto pairs beautifully with a crisp green salad or a glass of the remaining white wine. For an extra touch of elegance, garnish with a few sautéed mushroom slices and a sprinkle of parsley.

Roasted Mixed Mushrooms with Thyme

Yield to the earthy allure of roasted mixed mushrooms with thyme, a dish that marries simplicity with sophistication. Perfect for beginners, this recipe guides you through each step to achieve a harmonious blend of textures and flavors.

Ingredients

• 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and halved
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it reaches the optimal temperature for roasting.
2. In a large mixing bowl, combine the halved mushrooms, extra-virgin olive oil, fresh thyme leaves, kosher salt, and freshly ground black pepper. Toss gently to coat the mushrooms evenly.
3. Spread the mushrooms in a single layer on a rimmed baking sheet, ensuring they are not overcrowded to allow for proper roasting.
4. Roast in the preheated oven for 20 minutes, then add the minced garlic and drizzle with melted unsalted butter. Stir gently to distribute the garlic and butter evenly.
5. Continue roasting for an additional 10 minutes, or until the mushrooms are golden brown and tender.
6. Remove from the oven and let stand for 2 minutes before serving to allow the flavors to meld.

Enjoy the roasted mixed mushrooms with thyme as they offer a delightful contrast of crispy edges and tender centers, infused with the aromatic essence of garlic and thyme. Serve them atop a creamy polenta or alongside a crisp green salad for a complete meal.

Mixed Mushroom and Spinach Quiche

Every home cook deserves a foolproof recipe that feels both gourmet and approachable, and this Mixed Mushroom and Spinach Quiche is just that. With a flaky crust and a rich, custardy filling, it’s a versatile dish perfect for any meal of the day.

Ingredients

• 1 9-inch pie crust, homemade or store-bought, chilled
• 2 tbsp clarified butter
• 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), thinly sliced
• 1 cup fresh spinach, tightly packed
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/2 cup Gruyère cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C). Place the chilled pie crust in a 9-inch pie dish and crimp the edges decoratively.
2. In a skillet over medium heat, melt the clarified butter. Add the mixed mushrooms and sauté until they release their moisture and become golden, about 5 minutes.
3. Add the fresh spinach to the skillet and cook just until wilted, about 1 minute. Remove from heat and let cool slightly.
4. In a large bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, black pepper, and nutmeg until well combined.
5. Spread the mushroom and spinach mixture evenly over the bottom of the pie crust. Sprinkle the grated Gruyère cheese on top.
6. Pour the egg mixture over the vegetables and cheese, ensuring it’s evenly distributed.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden. A knife inserted into the center should come out clean.
8. Let the quiche cool for at least 10 minutes before slicing. This allows the custard to set fully, making for cleaner slices.

With its creamy interior and earthy flavors, this quiche is a delight. Serve it warm with a side of arugula salad dressed in lemon vinaigrette for a bright contrast.

Mixed Mushroom Soup with Cream

Now, let’s embark on a culinary journey to create a comforting Mixed Mushroom Soup with Cream, a dish that marries the earthy flavors of various mushrooms with the richness of cream, perfect for any season.

Ingredients

• 2 tablespoons clarified butter
• 1 cup finely chopped yellow onion
• 2 garlic cloves, minced
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until it shimmers, about 2 minutes.
2. Add the finely chopped yellow onion, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring not to let it brown.
4. Increase the heat to medium-high, add the sliced mixed mushrooms, and cook until they release their moisture and begin to brown, about 8 minutes.
5. Pour in the chicken stock, bringing the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to meld the flavors.
6. Stir in the heavy cream and fresh thyme leaves, simmering for an additional 5 minutes to thicken slightly.
7. Season with salt and freshly ground black pepper to precise taste, adjusting as necessary.

Delight in the velvety texture and deep, umami-rich flavors of this soup. For an elegant presentation, garnish with a drizzle of truffle oil or a sprinkle of chives before serving.

Stuffed Mixed Mushrooms with Cheese

Zesty and inviting, these Stuffed Mixed Mushrooms with Cheese are a delightful appetizer that combines earthy flavors with creamy, melted goodness. Perfect for gatherings or a cozy night in, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb mixed mushrooms (cremini, shiitake, and button), stems removed and reserved
• 2 tbsp clarified butter
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1/4 cup chopped fresh parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Finely chop the reserved mushroom stems. In a skillet over medium heat, melt the clarified butter and sauté the chopped stems, onion, and garlic until soft, about 5 minutes.
3. Transfer the sautéed mixture to a bowl. Stir in the panko breadcrumbs, Parmesan cheese, ricotta cheese, parsley, salt, and pepper until well combined.
4. Brush each mushroom cap with olive oil and place them on the prepared baking sheet. Spoon the filling into each cap, pressing lightly to adhere.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
6. Let cool for 5 minutes before serving to allow the flavors to meld.

Velvety and rich, these stuffed mushrooms offer a perfect balance of textures, from the tender caps to the crispy topping. Serve them atop a bed of arugula for a fresh contrast or alongside a glass of crisp white wine to elevate your dining experience.

Mixed Mushroom Stir Fry with Garlic

Preparing a Mixed Mushroom Stir Fry with Garlic is an excellent way to bring earthy flavors and a satisfying texture to your table, perfect for a quick weeknight dinner or a sophisticated side dish. This guide will walk you through each step to ensure your stir fry is perfectly cooked and bursting with flavor.

Ingredients

• 2 cups mixed wild mushrooms (such as shiitake, oyster, and cremini), cleaned and sliced
• 3 tbsp clarified butter
• 4 garlic cloves, thinly sliced
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp soy sauce
• 1 tsp lemon zest

Instructions

1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the clarified butter to the skillet, swirling to coat the bottom evenly.
3. Once the butter is shimmering, add the sliced garlic, stirring constantly for 30 seconds until fragrant but not browned.
4. Tip: To prevent the garlic from burning, keep the heat at medium-high and stir continuously.
5. Add the mixed mushrooms to the skillet in a single layer, allowing them to sear undisturbed for 2 minutes to develop a golden crust.
6. Sprinkle the sea salt and black pepper over the mushrooms, then stir to combine.
7. Continue cooking the mushrooms, stirring occasionally, for 5 minutes or until they are tender and have released their moisture.
8. Tip: For deeper flavor, let the mushrooms sit undisturbed for short periods to caramelize.
9. Add the fresh thyme leaves and soy sauce, stirring to evenly distribute the flavors.
10. Remove the skillet from the heat and sprinkle the lemon zest over the mushrooms, giving one final gentle toss.
11. Tip: Adding lemon zest off the heat preserves its bright, citrusy aroma.

Zesty and aromatic, this Mixed Mushroom Stir Fry with Garlic offers a delightful contrast of textures, from the crispy edges of the mushrooms to the tender centers. Serve it over a bed of creamy polenta or alongside a crisp green salad for a complete meal that highlights the mushrooms’ umami richness.

Mixed Mushroom and Chicken Casserole

Gathering around the table for a comforting meal is one of life’s simple pleasures, and this Mixed Mushroom and Chicken Casserole is designed to deliver just that. Perfect for beginners, this guide will walk you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups mixed wild mushrooms, cleaned and sliced
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup heavy cream
• 1/2 cup chicken stock
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the clarified butter until it shimmers, indicating it’s hot enough to sauté.
3. Add the chicken pieces to the skillet, seasoning lightly with salt and pepper, and cook until golden brown on all sides, about 5 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
4. Remove the chicken and set aside. In the same skillet, add the mushrooms and garlic, sautéing until the mushrooms are tender and have released their moisture, about 4 minutes.
5. Return the chicken to the skillet, add the thyme, heavy cream, and chicken stock, stirring to combine. Bring to a gentle simmer for 2 minutes to meld the flavors.
6. Transfer the mixture to a baking dish, sprinkle evenly with Parmesan cheese, and bake for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly. Tip: Resting ensures the flavors are at their peak when served.

Rich in flavor with a creamy texture and a crispy cheese topping, this casserole pairs wonderfully with a crisp green salad or crusty bread to soak up the delicious sauce. For a festive twist, garnish with additional fresh thyme or a drizzle of truffle oil before serving.

Grilled Mixed Mushrooms with Herbs

Whether you’re a seasoned grill master or a curious beginner, this grilled mixed mushrooms with herbs recipe is a straightforward way to bring earthy flavors to your table. With a focus on fresh ingredients and simple techniques, you’ll learn how to elevate mushrooms into a dish that’s both rustic and refined.

Ingredients

• 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and trimmed
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 375°F.
2. In a large mixing bowl, combine the mushrooms with olive oil, thyme, rosemary, garlic, salt, and pepper, ensuring each piece is evenly coated.
3. Place the mushrooms on the grill in a single layer, using a grill basket if available to prevent them from falling through the grates.
4. Grill for 5-7 minutes on each side, or until the mushrooms are tender and have distinct grill marks.
5. Remove from the grill and let rest for 2 minutes before serving to allow the flavors to meld.

Now, savor the smoky, herb-infused aroma of these grilled mushrooms, their texture perfectly tender with a slight char. Consider serving them atop a creamy polenta or alongside a crisp green salad for a complete meal.

Mixed Mushroom and Goat Cheese Tart

Creating a Mixed Mushroom and Goat Cheese Tart is a delightful way to explore the earthy flavors of mushrooms paired with the creamy tang of goat cheese. Carefully following each step ensures a perfectly crisp crust and a richly flavored filling.

Ingredients

• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, chilled and diced
• 3-4 tablespoons ice water
• 2 tablespoons clarified butter
• 1 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 medium shallot, finely chopped
• 2 cloves garlic, minced
• 4 ounces goat cheese, crumbled
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large bowl, combine the flour and salt. Add the chilled butter and use your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a tender crust.
3. Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat the oven to 375°F. On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Trim the edges, then line with parchment paper and fill with pie weights. Bake for 15 minutes.
5. Remove the weights and parchment, then bake for another 10 minutes until golden. Tip: This blind baking step prevents a soggy crust.
6. In a large skillet, heat the clarified butter over medium heat. Add the mushrooms and shallot, sautéing until the mushrooms are golden and the liquid has evaporated, about 8 minutes.
7. Stir in the garlic and thyme, cooking for 1 minute until fragrant. Season with salt and pepper, then spread the mixture over the pre-baked crust.
8. In a small bowl, whisk together the eggs, cream, and goat cheese. Pour over the mushrooms. Tip: For an even distribution, gently shake the tart pan.
9. Bake for 25-30 minutes, until the filling is set and the edges are golden brown.

Baking this tart brings out a harmonious blend of textures, from the flaky crust to the creamy, earthy filling. Serve it warm with a side of arugula salad for a balanced meal.

Mixed Mushroom Gravy

Gravy lovers, rejoice! Today, we’re diving into the rich, umami-packed world of Mixed Mushroom Gravy, a versatile sauce that elevates any dish it graces. Perfect for beginners, this recipe breaks down each step to ensure a flawless result every time.

Ingredients

• 2 tablespoons clarified butter
• 1 cup finely chopped assorted wild mushrooms (such as shiitake, cremini, and oyster)
• 1 small shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup vegetable stock, warmed
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt, to precise taste
• Freshly ground black pepper, to precise taste

Instructions

1. In a medium skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the assorted wild mushrooms and sauté until they release their moisture and begin to brown, about 5 minutes.
3. Stir in the minced shallot and garlic, cooking until fragrant, about 1 minute.
4. Sprinkle the flour over the mushroom mixture, stirring constantly to coat evenly, and cook for 2 minutes to remove the raw flour taste.
5. Gradually whisk in the warmed vegetable stock, ensuring no lumps form, and bring the mixture to a gentle simmer.
6. Reduce the heat to low and stir in the heavy cream and fresh thyme leaves, allowing the gravy to thicken for about 3 minutes.
7. Season with salt and freshly ground black pepper to precise taste, then remove from heat.

Flavorful and velvety, this Mixed Mushroom Gravy boasts a deep, earthy essence with a luxurious texture. Serve it over roasted meats, mashed potatoes, or even as a sophisticated dip for crusty bread.

Mixed Mushroom and Beef Stroganoff

Ready to elevate your weeknight dinner with a dish that combines earthy mushrooms and tender beef in a creamy, savory sauce? This Mixed Mushroom and Beef Stroganoff is a comforting classic with a gourmet twist, perfect for those looking to impress with minimal fuss.

Ingredients

• 1 lb beef sirloin, thinly sliced against the grain
• 2 cups mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp all-purpose flour
• 1 cup beef stock
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• Salt, to season
• Freshly ground black pepper, to season
• 2 tbsp fresh parsley, chopped
• 8 oz egg noodles, cooked al dente

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp clarified butter. Once hot, add the beef sirloin in a single layer, seasoning with salt and pepper. Sear for 2 minutes per side until browned but not cooked through. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp clarified butter. Add the diced onion and sauté for 3 minutes until translucent. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
4. Sprinkle the flour over the mushroom mixture, stirring to coat evenly. Cook for 1 minute to remove the raw flour taste.
5. Gradually pour in the beef stock, stirring constantly to avoid lumps. Bring to a simmer and cook for 3 minutes until the sauce thickens slightly.
6. Reduce the heat to low and stir in the sour cream and Dijon mustard until fully incorporated. Tip: Do not boil the sauce after adding sour cream to prevent curdling.
7. Return the seared beef to the skillet, along with any accumulated juices. Stir in the smoked paprika. Simmer gently for 2 minutes to heat through and meld the flavors.
8. Season the stroganoff with additional salt and pepper if needed. Tip: Taste as you go to adjust seasoning perfectly.
9. Serve the stroganoff over cooked egg noodles, garnished with chopped fresh parsley.

The finished dish boasts a luxurious texture, with the creamy sauce clinging to each strand of noodle and piece of beef. The smoked paprika adds a subtle depth, while the fresh parsley brightens each bite. For an extra touch of elegance, serve with a side of roasted asparagus or a crisp green salad.

Mixed Mushroom Pizza with Truffle Oil

Making a Mixed Mushroom Pizza with Truffle Oil is an exquisite way to elevate your homemade pizza game. Mastering this recipe will introduce you to the luxurious flavors of truffle oil combined with the earthy tones of assorted mushrooms.

Ingredients

• 1 lb pizza dough, room temperature
• 2 tbsp extra virgin olive oil
• 1 cup mixed mushrooms (shiitake, cremini, and oyster), thinly sliced
• 2 cloves garlic, minced
• 1/2 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp truffle oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Transfer to a piece of parchment paper.
3. Brush the dough with extra virgin olive oil, leaving a 1-inch border for the crust.
4. Evenly distribute the sliced mushrooms over the dough, followed by the minced garlic.
5. Dollop the ricotta cheese over the mushrooms, then sprinkle with Parmesan cheese, sea salt, and black pepper.
6. Slide the pizza (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 12-14 minutes, until the crust is golden and the cheese is bubbly.
7. Remove the pizza from the oven and drizzle with truffle oil. Garnish with fresh thyme leaves before slicing.

Perfectly crisp crust meets the creamy richness of ricotta and the umami depth of mushrooms in every bite. Pair this pizza with a light arugula salad dressed in lemon vinaigrette for a complete meal.

Mixed Mushroom and Lentil Stew

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Mixed Mushroom and Lentil Stew is a perfect dish to share. It’s a comforting, nutrient-packed option that’s as satisfying to make as it is to eat, especially on a chilly evening.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), sliced
• 1 tsp fresh thyme leaves
• 4 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced mushrooms and thyme, cooking until the mushrooms have released their moisture and are golden brown, about 8 minutes.
5. Mix in the tomato paste and smoked paprika, stirring to coat the mushrooms evenly.
6. Pour in the vegetable broth and add the rinsed lentils, bringing the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
8. Season with salt and freshly ground black pepper to taste.
9. Garnish with chopped fresh parsley before serving.

Now, this stew boasts a rich umami flavor from the mushrooms, complemented by the earthy lentils and a hint of smokiness. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up every last drop.

Mixed Mushroom Bruschetta

Discover the earthy and umami-rich flavors of this Mixed Mushroom Bruschetta, a perfect appetizer that combines the rustic charm of toasted bread with the sophisticated taste of sautéed mushrooms. This recipe is designed to guide you through each step with precision, ensuring a delightful outcome every time.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 tbsp extra virgin olive oil
• 1 lb mixed mushrooms (such as cremini, shiitake, and oyster), finely chopped
• 2 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 tbsp fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• Salt, to taste

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil. Toast in the oven for 5-7 minutes, or until golden and crisp. Tip: Keep an eye on the bread to prevent over-toasting.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
3. Add the chopped mushrooms and thyme to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are tender and have released their moisture. Tip: For deeper flavor, let the mushrooms caramelize slightly.
4. Season the mushroom mixture with salt to taste. Remove from heat and stir in the Parmesan cheese until well combined.
5. Spoon the mushroom mixture onto the toasted baguette slices. Serve immediately.

Here, the crispy texture of the bread contrasts beautifully with the creamy, savory mushroom topping. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil before serving.

Mixed Mushroom and Potato Hash

Begin by gathering your ingredients for a hearty and flavorful Mixed Mushroom and Potato Hash that’s perfect for any meal of the day. This dish combines earthy mushrooms with crispy potatoes for a satisfying texture and depth of flavor.

Ingredients

• 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 cup mixed wild mushrooms (such as shiitake, oyster, and cremini), sliced
• 2 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large cast-iron skillet over medium heat and add 1 tbsp of clarified butter, ensuring the skillet is evenly coated.
2. Add the diced Yukon Gold potatoes to the skillet, spreading them in a single layer to allow for even browning. Cook for 10 minutes, stirring occasionally, until the potatoes are golden and crispy.
3. Tip: Resist the urge to stir the potatoes too frequently to ensure they develop a crispy exterior.
4. Push the potatoes to one side of the skillet and add the remaining 1 tbsp of clarified butter to the empty space. Add the sliced mixed wild mushrooms and finely diced yellow onion, sautéing for 5 minutes until the mushrooms are tender and the onions are translucent.
5. Combine the potatoes, mushrooms, and onions in the skillet, stirring gently to mix. Sprinkle with fresh thyme leaves, sea salt, and freshly ground black pepper, stirring to distribute the seasonings evenly.
6. Tip: Fresh thyme adds a subtle, earthy flavor that complements the mushrooms beautifully.
7. Create two wells in the hash and pour the lightly beaten pasture-raised eggs into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your desired doneness.
8. Tip: For runny yolks, aim for the lower end of the cooking time; for firmer yolks, cook a bit longer.
9. Remove the skillet from heat and let it sit, covered, for 1 minute before serving.

Yield a dish with a delightful contrast of textures, from the crispy potatoes to the tender mushrooms and creamy eggs. Serve this hash straight from the skillet for a rustic presentation, or plate it individually for a more refined look.

Mixed Mushroom Kebabs with Soy Glaze

Mixed mushroom kebabs with soy glaze offer a delightful blend of earthy flavors and a satisfying texture that’s perfect for grilling enthusiasts. Mastering this dish starts with selecting the right mushrooms and understanding the balance of flavors in the soy glaze.

Ingredients

• 1 lb assorted mushrooms (such as cremini, shiitake, and oyster), cleaned and halved
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 tbsp olive oil
• 1/4 tsp black pepper
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Simmer for 5 minutes until slightly thickened, then remove from heat. Tip: Stir frequently to prevent burning.
3. Thread the halved mushrooms onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
4. Brush the mushroom kebabs lightly with olive oil and sprinkle with black pepper. Tip: Use a pastry brush for an even application of oil.
5. Place the kebabs on the preheated grill. Cook for 4 minutes on each side, then brush with the soy glaze. Continue grilling for another 2 minutes per side, applying glaze once more. Tip: Watch for flare-ups and move kebabs as needed.
6. Remove kebabs from the grill and let them rest for 2 minutes before serving.

Rich in umami from the mushrooms and a sweet-savory glaze, these kebabs boast a slightly charred exterior with a tender interior. Serve them over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal.

Conclusion

Culinary adventures await with these 18 mixed mushroom recipes, perfect for any occasion! Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. We’d love to hear which recipes you try and love—drop a comment below. Don’t forget to share your favorites on Pinterest so others can enjoy these delicious dishes too. Happy cooking!

Bella Bacinos