Prepare interesting mushroom recipes that are suitable for any occasion. Get inspired!

Do you love mushrooms at any time of the year? Then definitely try these recipes with mushrooms.

They are tasty, available all year round, have universal use and are a perfect replacement for classic forest mushrooms.

You can use them to prepare basically anything you want and you will please not only your taste buds, but also your family and friends.

We have collected the most interesting delicacies for you, which will leave you licking your lips the next day.

mushroom soup

When it’s ugly outside, we think about what to do to warm up. Soups are always the best choice, and this one is a great candidate thanks to its creamy consistency and delicious taste. However, you can find another delicacy to warm up with us. Try, for example, recipes for flaky soups .

Ingredients:

• 4 tablespoons of butter
• 2 cups diced onion
• 600 g sliced mushrooms
• 2 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 2 teaspoons of dried dill
• 2 teaspoons chopped fresh thyme
• 2 teaspoons ground sweet paprika
• 2 spoons of soy sauce
• 1 cup whole milk (can be semi-skimmed)
• 3 tablespoons plain flour
• 1/4 cup sour cream
• 2 tablespoons of fresh lemon juice
• 2 tablespoons chopped fresh parsley

Method:

• Melt the butter in a saucepan, add the onion and sauté for about 15 minutes until translucent.
• Add dill, thyme, sweet pepper, stock, soy sauce and white wine. Bring the soup to a boil and cook until the liquid in the pot is reduced by about half.
• While the soup is cooking, put the flour and milk in a small bowl and whisk until the mixture is smooth.
• Pour into the soup and cook for another 10 minutes to thicken.
• Reduce the heat to a minimum and slowly stir in the sour cream and lemon juice.
• Finally, garnish with parsley and serve.

Sauce with mushrooms

Every chef, whether professional or amateur, prepares such dishes according to their own proven recipes. But what if this particular mushroom sauce is different from yours? It goes perfectly with pasta or perhaps with grilled steak.

Ingredients:

• 1 tablespoon of butter
• 2 spoons of extra virgin olive oil (if you don’t have it, you can also use sunflower oil)
• 650 g chopped mushrooms (can be sliced, halved or quartered)
• 2 sprigs of fresh thyme
• 3 cloves of crushed garlic
• 1 cup whipping cream
• 1 cup of milk
• 3 teaspoons cornstarch (or cornmeal)
• 1-2 tablespoons of lemon juice
• Salt and ground black pepper to taste
• 2 tablespoons of chopped parsley

Method:

• Heat the butter and butter in the pan.
• Add chopped mushrooms and thyme, salt and pepper.
• Fry the champignons until golden and then add the crushed garlic and let it fry until it starts to smell intensely.
• Pour cream and milk into which cornstarch or flour is mixed.
• Cook for another 5-10 minutes on low heat, until the sauce starts to become thick enough.
• Season with lemon, salt and pepper if needed and garnish with parsley.
• Then just serve.

Stuffed mushrooms

It doesn’t matter at all whether you are preparing a treat for a family gathering, a company party or even a birthday party. Stuffed mushrooms are a guarantee that everyone will enjoy them and will want to add them several times. It is always better to make a double portion.

Ingredients:

• 450 g of white mushrooms
• 2-3 tablespoons of extra virgin olive oil
• 1 small chopped onion
• 3 pressed cloves of garlic
• 1/2 cup breadcrumbs
• 1/2 cup freshly grated Parmesan
• 1 tablespoon fresh parsley
• 1 teaspoon of freshly grated lemon peel
• 1/2 teaspoon sea salt
• A pinch of ground chili

Method:

• Preheat the oven to 180 degrees. Line a large tray with baking paper and set aside for now.
• We remove the legs from the champignons, chop them and wipe the caps with a paper towel.
• Heat 1 tablespoon of olive oil in a pan over medium heat and add the onion and chopped mushroom legs.
• Sauté for about 5 minutes, then add the garlic and let it cook for 1 minute. Remove from the heat.
• In a bowl, mix breadcrumbs, parmesan, parsley, thyme, lemon zest, salt and ground chili. Then stir in the warm mushroom mixture from the pan and stack the mushroom caps on the prepared tray.
• Spoon the filling into them and drizzle with the remaining olive oil.
• Place in the preheated oven and bake for approximately 20 to 25 minutes, depending on the type of oven. As soon as their surface turns golden, they are ready.
• Take them out of the oven and serve immediately.

Pork on mushrooms

Stewed chops are a great lunch, but they can also be a hearty dinner. The aroma of garlic in combination with cream conjures up a perfect dish that just leaves the dust behind. The perfect side dish is definitely rice, but pasta or potatoes are also fine.

Ingredients:

• 4 pork chops
• 1 teaspoon ground sweet paprika
• 1 teaspoon of dried garlic powder
• Salt and freshly ground black pepper to taste
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil

For the mushroom sauce:

• 1 cup chopped brown mushrooms
• 5 crushed cloves of garlic
• 1 teaspoon of Italian seasoning
• 1 and 1/2 cups whipping cream (preferably 33%)
• 1/2 cup chicken broth
• 1 tablespoon chopped fresh parsley
• Salt and ground black pepper to taste

Method:

• Mix paprika, garlic powder, salt and pepper in a small bowl.
• Dry the pork chops with a paper kitchen towel and sprinkle the prepared spice mixture on both sides.
• Heat the olive oil and butter in a pan over medium heat.
• As soon as the butter has melted, put the chops in the pan and fry them for 3-5 minutes on each side, so that they are well cooked.
• Put the cutlets prepared in this way on a heated plate and wrap them in aluminum foil.
• Add the chopped mushrooms to the same pan and fry until golden, stirring constantly, scraping up the remains of the chops while stirring.
• Add garlic, parsley, Italian seasoning and mix for another 30 seconds. Then pour in the broth, cream, mix and let it cook for about 4 minutes.
• As soon as the sauce thickens, put the chops in the pan, add their juice and cook for another 3 minutes.
• Finally, garnish with parsley and serve.

Mushrooms in batter

Fried mushrooms are a perfect dish suitable as an appetizer, but also for lunch or dinner. It is a great delicacy and thanks to the right ingredients, they taste absolutely amazing.

Ingredients:

• 500 g of mushrooms
• 1 and 1/2 cup plain flour
• 1 cup of coconut milk
• 1 tablespoon of garlic powder
• 2 teaspoons of onion powder
• 2 cups panko breadcrumbs
• Salt and ground black pepper to taste
• Frying oil

Method:

• Clean the champignons with a paper towel and cut off the legs with a sharp knife.
• Put 1/2 cup of flour in a large bowl and sprinkle in the mushrooms. Mix carefully so that all the caps are covered with flour.
• Take another bowl and pour the remaining cup of flour into it. Add garlic powder, onion powder, coconut milk, salt and pepper.
• Using a spatula or wire whisk, mix until a smooth dough forms.
• We then thoroughly wrap the floured mushrooms in the dough.
• Sprinkle panko with breadcrumbs and shake the bowl so that it gets on all the mushrooms.
• Heat the oil for frying in a small saucepan. Once it’s hot, carefully add a few mushrooms and fry until golden. It takes about 4 minutes.
• This is how we gradually fry all the mushrooms and serve immediately.

Pork tenderloin with creamy mushroom sauce

Mushrooms playfully add flavor to any dish. This recipe looks complicated, but its preparation is quick and easy. The advantage is that the whole thing is prepared from one pot, or rather a pan. Relatively speaking, 30 minutes is enough and you have a delicious dinner or lunch.

Ingredients:

• 1,200 g of pork tenderloin
• 1 cup plain flour
• 1 tablespoon of dried garlic
• 1 tablespoon of onion powder
• 1 tablespoon ground sweet paprika
• 2 tablespoons fresh unsalted butter
• 2 tablespoons of cornstarch
• 2 tablespoons of extra virgin olive oil
• 1 large onion, sliced
• 600 g sliced Portabella mushrooms
• 2 chopped garlic cloves
• 2 tablespoons of white wine
• 1 cup chicken broth
• 1/2 cup sour cream
• Salt to taste
• 1/4 teaspoon ground black pepper
• Parsley or fresh chives for garnish

Method:

• Cut the pork tenderloin into approximately 4-5 cm thick slices.
• Mix flour, dried garlic, onion powder, paprika, salt and pepper on a tray or in a bowl.
• We thoroughly coat the individual slices of the doll in the prepared mixture of flour and spices.
• Heat the olive oil in a pan and fry the doll on both sides at a medium-high temperature until golden.
• It is best to put the fried dolls in a thermos bowl or on a warm plate and put them aside in a warm place.
• Add a spoonful of butter to the pan, melt it and throw in the chopped onion and mushrooms.
• Sauté until the mushrooms are browned and the onions are caramelized. Throw in the garlic and sauté for one minute.
• Stir in the cornstarch, pour in the white wine, chicken stock and stir carefully so that all the pieces come off the sides of the pan.
• Finally, mix in the sour cream and put back the slices of pork tenderloin
• Let it cook for 2-3 minutes so that the sauce thickens. Then add salt to taste, or add pepper.
• Cook the penne pasta according to the instructions, strain it, throw it into the pan and gently mix it with the cream sauce.
• Garnish with chopped fresh parsley or chives. Then all you have to do is serve.

Mushrooms with sautéed salmon

Some people like mushrooms, others like fish. Well, when it comes together, a perfectly delicious dish will be created, with which you will please not only yourself, but also your loved ones and friends.

Ingredients:

• 1/3 cup balsamic vinegar
• 1 and 1/2 tablespoons of brown sugar
• 4 portions of salmon with skin
• 1 tablespoon of grated ginger
• 1/2 teaspoon dried chili
• 2 tablespoons of extra virgin olive oil
• 8 mushrooms
• 1 bunch of arugula

Method:

• Combine the balsamic vinegar and sugar in a small saucepan and bring to a boil over medium heat, stirring constantly, to dissolve the sugar.
• Cook for about 3 minutes and set aside.
• Cut each portion of salmon in half lengthwise. Mix the ginger, chilli and olive oil in a bowl. Add the salmon, season with salt and pepper and turn several times so that the mixture gets everywhere.
• Cover with cling film and put in the fridge for 5-10 minutes.
• Preheat the grill to a medium-high temperature and roast the salmon on it. About 1 minute on each side, or until it is toasted according to our taste.
• Transfer the roasted salmon to a tray and keep warm.
• Increase the temperature of the grill, add the mushrooms, drizzle with a little balsamic mixture and fry for 2-3 minutes on each side or simply until softened.
• Arrange the arugula on a serving plate, put the roasted salmon, mushrooms on it and drizzle the balsamic mixture over everything.
• We can serve.

Beef in wine with mushrooms

Rich spicy flavor and perfectly soft meat that melts in your mouth with every bite. The preparation is simple, because even a complete amateur can handle everything. The result is definitely worth it and you will be happy to return to this recipe regularly.

Ingredients:

• 2 and 1/2 kilos of roast beef cut into 3-4 pieces
• 2 tablespoons of extra virgin olive oil
• Sea salt to taste
• 1 – 1 and 1/2 teaspoons of ground black pepper
• 1 medium onion finely chopped
• 2 large carrots, peeled and finely diced
• 2 bay leaves
• 4 crushed garlic cloves
• 2 tablespoons of tomato paste
• 3 tablespoons semi-coarse or smooth flour
• 600 g of mushrooms
• 3 cups light red wine
• 3 sprigs of fresh thyme

Method:

• First, preheat the oven to 180 degrees and prepare a pan that can also be put in the oven.
• Carefully dry the meat with a paper kitchen towel and add enough salt and pepper.
• In a large pot or deep pan, heat the oil on a high setting and gradually brown the meat on all sides. Always about 2 minutes each side.
• Put the meat prepared in this way aside for now.
• Reduce the temperature to medium-low, add the onion, carrot and bay leaf.
• Sauté until the onions and carrots are soft, about 5 minutes. Then add the garlic and cook for another 2 minutes.
• Stir in the tomato puree, sprinkle in the flour and stir until it is absorbed into the food.
• Slowly pour in the wine, stir, and finally add the sliced mushrooms.
• Add the meat, which should be just above the level of the sauce. Cover with a lid and place in a preheated oven.
• Bake for approximately 2 and 1/2 to 3 hours. After cooking, the meat should fall apart when touched with a fork.
• The ideal side dish is creamy mashed potatoes and vegetable garnish.

Gnocchi with cream-mushroom sauce

Do you sometimes go to a restaurant and have something unusual that you don’t usually prepare at home? However, why not do something like this at home, if it is possible? Definitely try these gnocchi with spinach and a luxurious mushroom topping.

Ingredients:

• 1 tablespoon of extra virgin olive oil
• 1 medium onion, chopped
• 350 g of chopped mushrooms
• 3 cloves of chopped garlic
• 2 – 3 teaspoons of Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 cup dry white wine
• 1 cup whipping cream (33%)
• 600 g uncooked potato gnocchi
• 1 large handful of baby spinach
• 1/2 cup freshly grated Parmesan
• 1/4 teaspoon ground black pepper
• Fine sea salt to taste
• Chopped fresh parsley to taste

Method:

• Pour the olive oil into the pan and heat it over medium-high heat.
• Add the onion and stir occasionally for 5 minutes.
• As soon as it acquires a golden brown color, add mushrooms, garlic and Italian seasoning. Let it cook for another 5 minutes.
• Stir in Dijon mustard and white wine. Let it bubble for about a minute.
• Pour in the cream, add the gnocchi and wait until the dish begins to bubble again.
• Then cover the pan with a lid, reduce the temperature a little and cook for about 3-4 minutes.
• Then sprinkle with Parmesan, mix, season with salt and pepper.
• If the gnocchi is not soft enough, we have to cook for a few more minutes.
• Finally, garnish with fresh parsley and serve immediately.
• Sprinkle more parmesan on the plate, or another type of cheese.

Chicken breasts in butter

Chicken is perhaps the most used meat of all, because it goes well with basically everything. It is important that the food is not dried out and has a delicious taste. This recipe is delicious and takes very little time to prepare. The garlic and green onions are the perfect final touch.

Ingredients:

• 700g boneless skinless chicken breast
• Salt and ground black pepper to taste
• 1 teaspoon of oregano
• 1 teaspoon ground sweet paprika
• 1 teaspoon dried coriander
• 2 + 2 tablespoons of extra virgin olive oil

For the mushroom sauce

• 1 tablespoon fresh unsalted butter
• 350 g of fresh mushrooms
• 1/2 cup chicken broth
• 3 chopped spring onions
• 2 chopped garlic cloves
• Salt and ground black pepper to taste
• Fresh parsley for garnish

Method:

• We will preheat the oven to 200 degrees, because it will give us a hiding place for the chicken so that it does not get cold during the preparation.
• Cut the chicken breast in half horizontally to form a thinner cutlet.
• Dry with paper kitchen towels and then salt and pepper.
• Mix oregano, paprika, coriander in a bowl and coat the chicken pieces in this mixture on both sides.
• Heat the first two tablespoons of olive oil in a large pan, and once it’s ready, put the cutlets in it and brown them on both sides. About 3-4 minutes each.
• Once we have fried all the pieces of chicken, put them in a small baking dish or on a heat-resistant plate and put them in the preheated oven.
• Then pour the remaining two tablespoons of olive oil into the pan, add the butter and melt.
• Add the mushrooms and sauté for 5 minutes.
• Cover with broth, sprinkle with green onion, garlic, salt and pepper and bring to a boil.
• Take the chicken out of the oven, put it back in the pan, let it warm up for 1 minute and serve immediately.

What is panko breadcrumbs?

In our article, you may have come across the term panko breadcrumbs, which is a special Japanese product that has the same use as our classic breadcrumbs, but is completely different.

Panko is characterized by a much coarser structure. It looks like small flakes. This breadcrumb is made from fresh white bread. It is ground or coarsely grated.

The great advantage of this breadcrumb is the greater crunchiness of the resulting dishes, but also the fact that it does not absorb as much fat during frying. Although it can be found all over the world, it is most commonly used in Asia. The only thing that doesn’t please us is its price, which does not mean that we cannot make it at home.