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Mushroom Recipes

polish salted mushrooms recipe

Photo by Holly A. Heyser

Mushrooms are by their very nature mysterious ingredients. Beautiful, strange, slightly scary — in some cases very scary — whole cultures avoid mushrooms out of fear. Obviously I don’t fall into that category.

I’ve yet to meet a mushroom I hated, although those slimy canned things in the mega-mart may qualify. Whether it is the majestic porcini or the simple button mushroom, I love them all. Below are my, as always, idiosyncratic mushroom recipes.


Photo by Holly A. Heyser

Wild Mushroom Pierogi

Traditional Polish dumplings filled with wild mushrooms (or any other kind of mushroom), and served with caramelized onions, dill and sour cream.
Photo by Holly A. Heyser

Italian Marinated Mushrooms

This is by far the best way to preserve meaty mushrooms like porcini, chanterelles, or horse mushrooms. It also works with cremini mushrooms from the store.
Photo by Holly A. Heyser

Polish Salted Mushrooms

An old Polish method of preserving mushrooms (usually saffron milk caps), that makes a great, salty accompaniment to beer, bread… or vodka.
Photo by Holly A. Heyser

Wild Rice Salad with Mushrooms

A fantastic side dish or vegetarian dinner made with wild rice and any mushrooms you have on hand.

Mushroom Pesto Dolmas

Sauteed, chopped mushrooms mixed with pesto and stuffed in a grape leaf. An awesome appetizer.
Photo by Holly A. Heyser

Red Wine Wild Mushroom Ragu

A rich, Italian-style mushroom ragu, served with cavatelli pasta.


General Tips on Cooking Porcini Mushrooms

Photo by Holly A. Heyser

Spring Porcini Salad

What you need to know about cooking with springtime porcini, which are a little different from the fall varieties. My favorite? A sort of grilled porcini salad.
Grilled Porcini

Grilled Porcini

Pretty porcini sliced thickly, grilled over a hot fire and served with green onions, lemon zest and preserved garlic.
Photo by Holly A. Heyser

Porcini Risotto

A kicked up risotto made with both fresh and dried porcini and topped with seared squab or duck.
Photo by Holly A. Heyser

Porcini Ravioli

Another “porcini double,” as there is porcini powder in the pasta and fresh porcini in the filling.
Photo by Holly A. Heyser

Raw Porcini Salad

Not for everyone (some people get an upset stomach from raw porcini), but if you can eat them, this is the way to go: Simple with oregano vinaigrette and prosciutto.


Photo by Holly A. Heyser

Chanterelles with Pumpkin Spaetzle

A gorgeous autumn dish with fresh chanterelles, homemade spaetzle, pine nuts and garlic.
Photo by Holly A. Heyser

Escoffier's Cream of Chanterelle Soup

Quite possibly the sexiest soup ever made.
Photo by Holly A. Heyser

Pickled Chanterelle Mushrooms

Chanterelles are not very good dried, but they are excellent pickled!
Photo by Holly A. Heyser

Chanterelle Stuffing

A holiday classic for us, this is how we make our Thanksgiving dressing.
Photo by Holly A. Heyser

Jaegerschnitzel with Chanterelles

Called pfifferling in German, chanterelles are the best mushroom for making jaegerschnitzel.

Photo by Hank Shaw

Chanterelles in All Their Forms

A primer on working with chanterelle mushrooms in various ways.

Photo by Hank Shaw

Indentifying and Cooking with Yellowfoot Chanterelles

Learn about this lesser-known chanterelle and you’ll covet them as much as regular ones.


Photo by Holly A. Heyser

Fried Morel Mushrooms

The classic. This is the way most Midwesterners eat their morels, and they’re not wrong. The flour coating really helps seal in the true flavor of the morels.
Photo by Hank Shaw

How to Forage For Morels in the West

Tips on how to find, harvest, and store morel mushrooms from burn sites in the West.
Photo by Holly A. Heyser

Morel Tortellini

Little packets of love, filled with a mix of morels (or any other mushroom) and ricotta cheese, served with more mushrooms, peas and green onions.
Photo by Holly A. Heyser

Gifts of the Pine

Morel mushrooms with homemade pasta, pine nuts and spruce tips. It’s as good as it looks!
Photo by Holly A. Heyser

Morel Risotto

I made this dish every spring. Morels, like most mushrooms, are perfect for an Italian risotto.
Photo by Holly A. Heyser

Salad of Morels, Fiddleheads and Ramps

There is a reason these ingredients are so good together.  They just work.
Photo by Holly A. Heyser

Ramp Pasta with Morels

Green pasta made with pureed ramps served with fresh morels. It’s spring on a plate!
Photo by Holly A. Heyser

Morel Ragout with Trout

Morels, wild onions and bracken fiddleheads served with simply seared trout or salmon.
Photo by Holly A. Heyser

Morel Sauce with Venison Medallions

A richer, darker morel sauce to go with venison backstrap.
Photo by Holly A. Heyser

Venison-Morel Burgers

Again, the pairing of morels with venison, this time I use dried morel powder in the burger mix and then saute morels for on top of the burger. It’s pretty awesome.


Photo by Hollu A. Heyser

Midnight Rice

Black rice “risotto” with black trumpet mushrooms. Eerily good.
Photo by Holly A. Heyser

Wild Mushrooms with Parsley Sauce

A trio of winter mushrooms: Black trumpets, hedgehogs and yellowfoot mushrooms, served with a parsley sauce.


Photo by Holly A. Heyser

Classic Button Mushrooms Provencale

This is right out of the bible of French haute cuisine, Escoffier’s “Le Guide Culinaire.” Wild meadow mushrooms, sauteed with garlic, olive oil, lemon and parsley.
Photo by Holly A. Heyser

Sparassis, the Cauliflower Mushroom

What you need to know to identify and cook this amazing edible mushroom!

Mushroom ‘Potatoes’

King trumpet mushrooms (which are store-bought, not wild) sliced and sauteed in spiced butter. They look exactly like fried potatoes.
Photo by Hplly A. Heyser

Matsutake Gohan

One of the most classic matsutake mushroom recipes there is – it’s a deceptively simple Japanese rice dish.
Photo by Holly A. Heyser

Sichuan Stir Fry Puffballs

Puffballs are kinda like tofu, so why not make a classic spicy tofu dish — ma po tofu — using puffballs instead of tofu?
Photo by Holly A. Heyser

Mushrooms with Pheasant, Cream and Brandy

This recipe showcases the pretty lilac-colored blewit mushroom, but you can use regular button mushrooms, too. And you can use chicken instead of pheasant.
Photo by Chris Baron

White Truffle Risotto

A classic dish from Alba, in Italy. Only I use wild Oregon white truffles. So decadent. So good.


Photo by Holly A. Heyser

Eating Santa’s Shroom

How to safely eat Amanita muscaria by leaching out the hallucinogenic compounds. Once you do this, these mushrooms taste great!
Photo by Holly A. Heyser

Edible Amanitas: Vernicoccora

This is a big, edible amanita that shows up in springtime here in the West. Here’s how to identify it safely. Once you do, it is well worth eating.  
Photo by Hank Shaw

Velosa, My Illicit Love

My favorite mushroom of all time. Amanita velosa is another springtime mushroom, daintier than vernicoccora and better tasting. Here’s why I love it and how to ID it.  

More Recipes for Foraged Foods

7 responses to “Mushroom Recipes”

  1. Mushroom Season | whereherethere

    […] is the honest food website “Hunter, Angler, Gardener, Cook” by Hank Shaw, click here for some fantastic mushroom recipes. You also find other great recipes on the site from Wild Game […]

  2. Tyler Hicks

    Do you have any favorite recipes for dehydrated lobster mushrooms?

  3. Diane Riley

    I forage for Hen of the woods in the fall in NY and wondered if you had any recipes. I’m always looking for something new

  4. Meg Taylor

    Hi Hank, I live in Australia. One of my friends just tried eating the red and white fly agarics that everyone seems to think are poisonous. She says they are grown commercially in Japan and that they must be cooked in the traditional way to be safe. They have to be sliced, then boiled for 15 minutes and the water thrown away. They are then cooked like any other mushroom. She finished hers with butter and garlic. She and her boyfriend are still alive and haven’t reported any ill effects. I have not been game to try it yet but I am thinking about it. Locally I find pine mushrooms (Lactaris deliciosa) and slippery jacks. I once found a morel but I didn’t know it then so I didn’t eat it. The parks near me also have lots of hallucinogenic mushrooms and I often see people gathering them in Autumn, even though this is frowned on by authorities. Thanks for your site, I’m enjoying it tremendously! (Today I ate dandelions and chickweed.)

  5. Debra

    Any thoughts on whether or not one should eat mushrooms raw? One forager friend has advised to always cook them, whether cultivated or not, another has only cautioned about cleanliness of the raw mushroom in question…

  6. New podcast on wild food from Hank Shaw | Arizona Mushroom Forum

    […] page of surpassing excellence. Among many other topics, his site is chock-full of delicious mushroom recipes, such as Blewits with Pheasant, Cream and Brandy, Jaegerschnitzel with Chanterelles, or a personal […]

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