Easy Mushroom Recipes to Make at Home
Mushrooms are a vegetarian's best friend, whether you’re new to the lifestyle or a plant-based veteran. These meaty, dense little gems can add wonderful complexity to any meal. Once you try some of these yummy mushroom recipes, you'll see what we mean!
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Mushroom recipes for every taste
Pick the Right Variety for Perfect Mushroom Recipes
If you're a fungi enthusiast, you probably know there are thousands of different types of mushrooms out there. Which one should you use for your dinner? Well, that depends on what you're making. Here are some of the most popular mushrooms and how to use them:
Closed cup mushrooms: The all-time classic — most likely, this is what you picture when you think of mushrooms. They're bite-sized morsels, and they go well in stews and casseroles or even raw in salads. They also go really well with a creamy sauce, like in our Thai-inspired coconut courgette curry with mushrooms and rice. Of course, you might also have them on toast or as part of your morning fry!
Portobello mushrooms: These mushrooms are big and flat, and they play a starring role in lots of vegetarian dishes. Try serving them filled with garlic and parsley butter or, if you want something a little more decadent, gooey mozzarella cheese.
Shiitake mushrooms: Watch your pronunciation here! These Japanese mushrooms have a very strong flavour and are great in many Asian dishes. They're often sold dried, so you'll need to rehydrate them in hot water before you use them.
Porcini mushrooms: Like shiitakes, these wild Italian mushrooms are easily found dried. If you can get them fresh, you're in for a treat. They're known as the king of the wild mushroom because of their rich flavour. Try them in Italian dishes — they make a particularly good mushroom risotto.
Enoki mushrooms: We had to add these to the list because their appearance is just so wacky! These clumps of very long, very thin mushrooms come from Japan and are great in stir-fries.
Closed cup mushrooms: The all-time classic — most likely, this is what you picture when you think of mushrooms. They're bite-sized morsels, and they go well in stews and casseroles or even raw in salads. They also go really well with a creamy sauce, like in our Thai-inspired coconut courgette curry with mushrooms and rice. Of course, you might also have them on toast or as part of your morning fry!
Portobello mushrooms: These mushrooms are big and flat, and they play a starring role in lots of vegetarian dishes. Try serving them filled with garlic and parsley butter or, if you want something a little more decadent, gooey mozzarella cheese.
Shiitake mushrooms: Watch your pronunciation here! These Japanese mushrooms have a very strong flavour and are great in many Asian dishes. They're often sold dried, so you'll need to rehydrate them in hot water before you use them.
Porcini mushrooms: Like shiitakes, these wild Italian mushrooms are easily found dried. If you can get them fresh, you're in for a treat. They're known as the king of the wild mushroom because of their rich flavour. Try them in Italian dishes — they make a particularly good mushroom risotto.
Enoki mushrooms: We had to add these to the list because their appearance is just so wacky! These clumps of very long, very thin mushrooms come from Japan and are great in stir-fries.
How to Make Foolproof Mushroom Recipes
Want perfect mushrooms every single time? Don't we all! We've asked our top mushroom experts for their best tips. Follow this advice, and you should get chef-quality mushrooms night after night on your home table.
Don't slice them too thin: Okay, if you're making pizza, you'll want your mushrooms nice and thin. For everything else, a chunky piece of mushroom is best. They tend to contain a lot of liquid, so they'll shrink while you cook them. If you chop them up too small, you'll be playing hunt the mushroom at the dinner table! For a really cheffy touch, you can even try tearing oyster mushrooms rather than chopping them.
Make like Goldilocks: Mushrooms don't react well to a pan that's too hot or too cold. Cook them over a medium heat. You may need to cook them longer than you think, as it can take a while for the liquid inside them to fully evaporate and leave you with a powerful, little flavour ball. This is particularly important in recipes where mushrooms are the main event, like our rich and creamy mushroom stroganoff recipe with parsley rice.
Wash and dry them carefully: You'll need to handle your mushrooms with care. Before you slice them, wash them while they're still whole. Just quickly dunk them in water for a few seconds, then gently wipe them dry with kitchen paper. Yes, you might feel a little ridiculous as you lovingly dab at a mushroom, but you'll be rewarded when it's time to start eating!
Don't slice them too thin: Okay, if you're making pizza, you'll want your mushrooms nice and thin. For everything else, a chunky piece of mushroom is best. They tend to contain a lot of liquid, so they'll shrink while you cook them. If you chop them up too small, you'll be playing hunt the mushroom at the dinner table! For a really cheffy touch, you can even try tearing oyster mushrooms rather than chopping them.
Make like Goldilocks: Mushrooms don't react well to a pan that's too hot or too cold. Cook them over a medium heat. You may need to cook them longer than you think, as it can take a while for the liquid inside them to fully evaporate and leave you with a powerful, little flavour ball. This is particularly important in recipes where mushrooms are the main event, like our rich and creamy mushroom stroganoff recipe with parsley rice.
Wash and dry them carefully: You'll need to handle your mushrooms with care. Before you slice them, wash them while they're still whole. Just quickly dunk them in water for a few seconds, then gently wipe them dry with kitchen paper. Yes, you might feel a little ridiculous as you lovingly dab at a mushroom, but you'll be rewarded when it's time to start eating!
Mushroom Recipe FAQs
Is mushroom a veg or non-veg food?
Mushrooms are fungi, but in culinary terms, they're treated like vegetables. As they are packed with great nutrients, they're considered part of your five a day, so serve them generously!
How do you properly clean and prepare mushrooms?
Prepare your mushrooms with a delicate touch. Dip them gently in cold water, leave them for a few seconds, then pat them dry with kitchen paper. Do this before you start to chop or slice them.
How do you store fresh mushrooms?
Mushrooms like cool, dark places. It's best to keep them in a paper bag in the fridge. If you store them in a plastic bag, they're more likely to become soggy.
How long do mushrooms last in the fridge?
Whole mushrooms can last up to a week in the fridge. To keep them at their best, it's vital that they stay completely dry until the last minute. Don't wash them until you're ready to start cooking.
Can mushrooms be eaten raw?
Not all wild mushrooms can be eaten raw, but all those you'll find in an Irish supermarket are safe. Some people like to slice mushrooms and add them to a salad. The texture of raw mushroom is quite different, making it a bit of an acquired taste.
Can you freeze mushrooms?
If you want to freeze mushrooms, make sure you cook them first. Raw mushrooms are full of liquid and will just become a soggy mess if frozen. Instead of blanching them before freezing, sauté them with a bit of oil or butter for a few minutes.
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