Mushroom recipes by type: what to cook with each mushroom

Updated October 6, 2026

Cremini are a brown variety of the same species as white button mushrooms, so you can swap them freely.

The one rule for every recipe below: don't crowd the pan. Mushrooms release water, and a packed pan steams them instead of browning them.

Garlic butter mushrooms (about 15 minutes, serves 2)

Slice 8 ounces of mushrooms. Heat 1 tablespoon of oil in a large skillet over medium-high heat, add the mushrooms in a single layer, and leave them alone for 3 to 4 minutes until browned underneath. Stir and cook 2 to 3 minutes more, then add 1 tablespoon of butter, 2 minced garlic cloves, and a pinch of salt. Finish with parsley and serve over toast, steak, or rice.

Roasted mushrooms (about 25 minutes, serves 2–3)

Toss 1 pound of halved button or cremini mushrooms with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a sheet pan and roast at 425°F (220°C) for 20 to 25 minutes, stirring once, until browned and shrunken.

Creamy mushroom pasta (about 20 minutes, serves 2)

While 8 ounces of pasta cooks, brown 8 ounces of sliced mushrooms with half a chopped onion and 2 garlic cloves. Add ½ cup of cream or milk and ¼ cup of grated parmesan, simmer for 2 minutes, then toss with the pasta and a splash of pasta water.

Stuffed portobellos (about 30 minutes, serves 2)

Remove the stems from 4 portobello caps and scrape out the gills. Fill with a mix of breadcrumbs, grated cheese, garlic, and herbs, drizzle with oil, and bake at 400°F (200°C) for 20 to 25 minutes until bubbly.

Mushroom stir-fry (about 15 minutes, serves 2)

Stir-fry 8 ounces of shiitake or oyster mushrooms with snap peas and green onion over high heat, then toss with 1 tablespoon of soy sauce, 1 minced garlic clove, and a few drops of sesame oil.

Mushroom soup (about 35 minutes, serves 4)

Soften an onion in butter, add 1 pound of sliced mushrooms and cook until browned, then add 3 cups of broth and simmer for 15 minutes. Blend and stir in ½ cup of milk or cream.

Enoki mushrooms have been linked to Listeria outbreaks in the US, and more than 20 enoki recalls have been issued since 2020, according to the CDC. Cook them thoroughly, keep raw enoki away from foods you won't cook, and wash your hands and surfaces after handling them. The FDA advises people who are pregnant, aged 65 or older, or who have a weakened immune system to avoid eating enoki raw.[1][2]

Rinse mushrooms under running water right before you cook them, then pat them dry with a paper towel.[3] Don't soak them; they absorb water and won't brown as well. Trim the woody ends of shiitake stems (save them for broth) and the base of enoki and oyster clusters.

Refrigerate mushrooms at 40°F (4°C) or below, and rinse them only when you're ready to cook.[3] A paper bag lets moisture escape, which helps them last. Throw out any that look rotten, feel slimy, or smell off. When in doubt, throw it out.

For more on dates and storage, see Best by, use by, sell by.

These are general guidelines. If it smells, looks, or feels off, don't eat it.