21+ Vegan Mushroom Recipes (Everyday, Specialty and Wild)

Mushroom: Swiss brown

I soak the French lentils overnight so they cook right in the pot with the Swiss brown mushrooms and fresh sage, taking on all that flavor instead of being stirred in at the end. A splash of tamari and a squeeze of lemon lift the earthiness, and it all comes together in one pot with 11 ingredients. Reader Ella Rae made it two days in a row over Thanksgiving so the people who missed the meal could try it, and called it the best Thanksgiving meal she’d had.

Mushroom: Cremini and shiitake

Eva isn’t a fan of mushroom texture herself, so she slices cremini and shiitake paper-thin and cooks them down with onion until they almost melt, only salting once their water has cooked off. They go over a garlicky white sauce instead of tomato, with vegan mozzarella and fresh rosemary, ideally on her slow-fermented overnight dough. Rated 4.5 stars from 54 reviews, one reader’s non-vegan family preferred it to their own pizza, with her five-year-old going back for thirds.

Mushroom: Portobello and cremini

Laura tested several homemade toppers before settling on store-bought vegan puff pastry, which leaves all the effort for a deep red wine bourguignon of portobello and cremini. Her tips make the difference: brown the mushrooms in two batches, simmer the stock with the leftover stems for extra depth, and fill the dish right to the edge so the pastry doesn’t sink. With rave reviews, one reader’s partner going back for three servings and a non-vegan family calling it one of the best recipes they’ve ever mad!.

Mushroom: Cremini or button

The stuffing starts with their own stems and gills, pulsed with my garlic parsley sauce and cashews, and the cashews and nutritional yeast together stand in for the parmesan you’d usually find in stuffed mushrooms. You can stuff them the night before and serve them warm or at room temperature. They make for a great appetizer or finger food for entertaining.

Mushroom: White button and baby bella

Nutmeg, allspice and smoked paprika give this stroganoff a warmth most versions skip, and the sauce gets its body from flour and vegan beef broth rather than the usual blended cashews. Button and baby bella mushrooms are cooked down with caramelized onions, then finished with Dijon, vegan Worcestershire and vegan sour cream, all in 30 minutes. One reader who grew up on hamburger stroganoff says this one beats her mom’s.

Mushroom: Lion’s mane

The trick to these steaks is pressing whole lion’s mane mushrooms flat in the pan with a heavy plate before they ever see the marinade, which squeezes out moisture and gives them a dense, meaty bite. They then soak in coconut aminos, paprika, and a little coconut sugar before a second sear, and get spooned with a sharp parsley and oregano chimichurri. This recipe currently has only 5-star reviews, with one reader saying it tasted just like a tender filet mignon, and another sliced it onto a fresh roll for a steak sandwich.

Mushroom: King oyster

I wanted fajitas that came close to strips of meat using whole foods rather than faux meat, and king oyster mushrooms did the job. Running a fork down the stems pulls them into strips, which soak in an orange juice, maple, tamari, and smoked paprika marinade before hitting a hot skillet on their own so they crisp at the edges while the peppers char separately. Reader Lynn made it with smaller oyster mushrooms and said it still turned out full of flavor.

Mushroom: Shiitake (plus enoki in the broth)

Mushrooms do double duty in this ramen. Shiitake and enoki simmer into a soy-based broth with kombu and chili bean paste, then more shiitake are pan-fried and glazed in teriyaki to pile on top with grilled baby corn, bok choy and smoked tofu. Readers keep coming back to that teriyaki shiitake, which one described as almost caramel-like, and another who used to drive to Amsterdam for good ramen says this is now a household staple.

Mushroom: Wood ear (black fungus), dried

Inspired by a chilled black fungus salad Jeeca had at a Sichuan restaurant, this one is all about crunch. Dried wood ear mushrooms are soaked, blanched for two minutes and plunged into an ice bath, then dressed with hot garlic oil, Chinese black vinegar, soy, Sichuan pepper and chili, and they taste even better made a day ahead. A reader who isn’t usually a fan of Asian food called it superb.

Mushroom: Pearl oyster and brown mushrooms (enoki or king trumpet also work)

I wrote this salad as an easy way into Vietnamese flavors, for anyone who finds cooking an unfamiliar cuisine a little intimidating. Pearl oyster and brown mushrooms are seared hard with a splash of tamari right at the end so they caramelize rather than go limp, then tossed through rice noodles, carrot, sprouts and cilantro with a punchy ginger, chili and rice vinegar dressing. Fried onions on top add crunch, and it’s on the table in 20 minutes.

Mushroom: Enoki

Seiran takes the crispy fried enoki popular across East Asia and pairs it with amba, a tangy pickled mango condiment from the Middle East, blended into vegan mayo for dipping. The light, crisp coating comes from an iced water batter seasoned with coriander and Aleppo chili, with the mushrooms fried in small bunches so they don’t clump. It’s a 30-minute snack, and Best of Vegan says it works in the air fryer with a little oil spray.

Mushroom: Maitake (hen of the woods)

Murielle, a Montreal-based food photographer, created this plate as a celebration of nature, with maitake clusters glazed in maple, tamari and smoked paprika, roasted, then flashed under the broiler so the frilly edges crisp. Dark miso goes into the mashed potatoes specifically to echo the mushroom’s earthiness, and the rapini is boiled with onion and garlic first to soften its bitterness. Finished with roasted pecans, it’s a special-occasion plate that still comes together in about an hour and a quarter.

Mushroom: Shiitake (readers also use oyster)

Roxy and Ben count shredding shiitake stalks by hand among the best tricks they’ve found in vegan cooking, and here those pulled shreds are roasted, then tossed with hoisin, soy and garlic until sticky. They’re piled into baguettes with quick-pickled carrot and cucumber, sriracha mayo, radish and coriander. One reader makes it at least once a week, and others say oyster mushrooms pull apart just as well if shiitake are pricey where you live.

Mushroom: Chicken of the woods

Chicken of the woods is so close to chicken in texture that Alan, a self-described carnivore, doesn’t miss the meat in this Thai red curry with coconut milk, lemongrass, galangal and lime leaves. He also shares a handy trick for the rice: toast it in a little oil instead of rinsing it, and every grain cooks up separate. Readers call it easy and delicious, and it works with hen of the woods or chanterelles too (skip the optional fish sauce to keep it vegan).

Mushroom: Black trumpet, with oyster, shiitake, shimeji and king oyster

Kee made this pasta to celebrate finding black trumpets for the first time while foraging in the UK, a mushroom he recommends for beginners since it has no poisonous lookalikes there. They’re cooked with oyster, shiitake, shimeji and king oyster mushrooms in a coconut milk sauce boosted with nutritional yeast, then finished with just a quarter teaspoon of truffle oil. It’s ready in about 25 minutes, and chestnut mushrooms work if you can’t find black trumpets.

Mushroom: Chanterelle

This is a Lithuanian take on chanterelles, served the way they’re eaten across the Baltics, spooned over plain boiled potatoes with plenty of fresh dill. A spoonful of vegan Greek-style yogurt alongside the soy cream adds a gentle tang, and the mushrooms are cooked just until their liquid evaporates, since chanterelles turn rubbery if you overdo them. It’s ready in 20 minutes and lets the mushroom’s subtle apricot aroma come through.

Mushroom: Dried wild mushrooms (porcini or a wild mix) plus button or cremini

Richard was skeptical the first time his mum added mushrooms to the family gravy, and it changed how he’s made it ever since. His version soaks dried porcini or a wild mix, then strains that dark soaking liquid back into the gravy with dark soy sauce and a spoonful of Marmite for serious depth. It’s ready in 20 minutes and made for pouring over a holiday roast or a pile of mashed potatoes.

Mushroom: Shiitake and cremini

The surprise ingredient in this one-pot stew is Dijon mustard, which, with a splash of tamari, gives the creamy shiitake and cremini broth a tang that one reader called a revelation. Potatoes and cannellini beans make it hearty enough to stand alone, with 17 grams of protein per serving, and it freezes for up to a month. It’s a reader favorite, including one who had never left a recipe review before and called it one of the best meals she’s ever made.

Mushroom: Mixed (oyster, Swiss brown, king trumpet, pioppini)

After years of gluggy risottos, I studied how Italian cooks make it and built this version without butter, cheese or wine, using nutritional yeast for creaminess and hot stock added a ladle at a time. The mixed mushrooms are browned in a separate pan and folded in near the end so they keep their bite, which makes it a perfect home for whatever varieties you bring home. Readers say it comes out perfectly when you follow the steps, and one even turned the leftovers into arancini.

Mushroom: Cremini, topped with oyster

Catherine, a registered dietitian, builds this soup as a full meal in a bowl, with chickpeas and wild rice simmered alongside browned cremini, sage and thyme. Coconut milk and miso are whisked together and stirred in at the end for richness, and each bowl gets a topping of crispy pan-fried oyster mushrooms and a drizzle of chili oil for contrast. One reader who isn’t big on mushrooms made it for Rosh Hashanah and loved it, and another doubled it for a family of six.

Mushroom: Mixed specialty mushrooms plus button or cremini

Nisha’s stuffing wreath came about by accident when her baking dish was stashed in a storage closet and she grabbed a Bundt pan instead, and it makes a striking holiday centerpiece. She salts the mixed mushrooms only at the end so they brown instead of going watery, adds miso for umami, and tears the bread by hand for a more rustic texture. Readers say it won over meat-eating families at Christmas and was a hit at potlucks.