Mushroom Recipes: From a Quick Rice Bowl to Fragrant Soup

Hearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.

Thin slices of beef, soft tofu and crunchy cabbage cook briefly in a sweet-savory sauce made with soy sauce, mirin and sake. Set the pan in the middle of the table and serve the sukiyaki with rice while the vegetables still have a little bite.

Golden-browned rice, tender shiitake and crunchy bok choy come together with a fresh ginger-soy sauce. A hearty plant-based bowl where each component keeps its own texture.

Golden-brown buckwheat waffles make a hearty base for savory sautéed mushrooms. A fresh sauce of yogurt, lemon and parsley brings everything into balance.

Golden-browned oyster mushrooms and melting Taleggio make this sandwich savory and full of flavor. Thin slices of quick-pickled pear add a fresh, slightly tart counterpoint.

Creamy coconut milk, tender chicken and fragrant Thai aromatics form the base of tom kha gai. Lime juice and fish sauce keep the soup bright and savoury; jasmine rice turns it into a complete meal.

Hearty mushrooms soak up a dark, savory sauce made with caramel, soy sauce, garlic, and black pepper. Served with rice and crisp cucumber, they make a satisfying Vietnamese main course.

In beoseot-bap, rice and mushrooms cook together, letting the fragrance of shiitake and hearty mushrooms infuse the grains. Serve it with a spicy, salty sauce made with soy sauce, sesame oil and spring onion; everyone can spoon it over their rice as they like.

A bowl of warm rice topped with separately cooked mushrooms, crunchy bean sprouts, spinach, carrot and a fried egg. Serve the spicy gochujang sauce on the side and mix everything together at the table.

Thin slices of mushroom, lightly dusted with flour and dipped in egg, turn golden brown in no time. Serve this Korean jeon warm with a refreshing dip made with soy sauce, vinegar and spring onion.

Smooth Korean sweet potato noodles soak up the savoury dressing beautifully. With sautéed shiitake and oyster mushrooms, spinach, carrot and onion, japchae becomes a colourful main course with both tender and chewy textures.

Shiitake, oyster mushrooms and button mushrooms are quickly fried over high heat, so they develop browned edges and stay firm. Garlic, spring onion, soy sauce and sesame oil give this Korean bokkeum its savory, nutty flavor.

This Korean hotpot brings shiitake, oyster mushrooms and enoki together with tofu and tender glass noodles in a light, spicy garlic broth. Set the pan on the table and let the ingredients gently cook there.

These Vietnamese fried rolls have a savory filling of mushrooms, glass noodles and carrot, wrapped in thin, crisp rice paper. Serve them with lettuce, fresh herbs and tangy nước chấm chay.

Golden-brown toasted bread topped with a creamy ragout of sautéed mushrooms: this croûte from the Jura is a hearty French main course, served with a fresh salad on the side.

These Italian mushrooms develop golden-brown edges in a hot pan while staying firm. Garlic, olive oil and parsley keep the preparation simple; serve them as a side dish with polenta, meat or an omelet.

Creamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.

Poached eggs in a rich red wine sauce with bacon, mushrooms and shallots: a Burgundian classic hearty enough to serve as a main course. Toasted bread soaks up the sauce and runny yolk.

Flaky puff pastry cases with a creamy mushroom ragout: brown the mushrooms well first for a rich, savory filling.

Golden-brown mushrooms on soft polenta, with a bright, tangy salsa verde made with parsley, capers and lemon. Frying the mushrooms in batches gives them color and keeps them firm instead of letting them stew.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

This savory Japanese egg custard is soft and delicate, with sweet shrimp and earthy shiitake in every spoonful. Gentle steaming and strained eggs give you a smooth result without any special equipment.

A lovely pasta for a weeknight dinner. Sautéed mushrooms, tender spinach and a little Parmesan: that’s all you need.