Cooking with Mushrooms: Easy and Delicious Recipes for Every Meal

Mushrooms: The Underrated Superfood You Should Be Cooking With

Often overlooked as a mere garnish or sidekick to meat dishes, mushrooms are finally stepping into the spotlight—and for good reason. These versatile fungi are nutritional powerhouses, packed with antioxidants and essential minerals like selenium, all while being low in calories.

From the humble white button mushroom—making up 90% of all mushrooms consumed in the US—to the earthy shiitake and the meaty portobello, each variety brings its own unique flavor and health benefits to the table. Whether you're tossing them into pasta, layering them on pizza or using them as a hearty meat substitute, mushrooms offer endless culinary possibilities.

Crimini and portobello mushrooms are actually different stages of the same species, with crimini offering a deeper flavor than white mushrooms and portobello delivering a robust texture perfect for grilling or wrapping. Shiitake mushrooms shine when cooked, releasing a rich, woodsy aroma, while maitake—also known as “hen of the woods”—adds bold flavor to both main and side dishes.

When selecting mushrooms, look for firm, plump specimens with smooth, dry surfaces. Closed gills suggest a milder taste, while exposed gills promise a deeper, more intense flavor. Store them in their original packaging or a paper bag in the fridge, and clean gently with a damp towel or a quick rinse before cooking.

The key to cooking mushrooms: Keep them dry and use a wide pan—you want to keep them in a single layer.

Ready to explore the delicious world of mushrooms? Let’s dive into recipes that showcase their full potential–including a dinner recipe with an extra pop of protein from NaturesPlus Collagen Peptides.

Breakfast: Mushroom & Broccoli Frittata

2 cups fat-free egg substitute

2 tbsp grated Parmesan cheese

3/4 cup chopped fresh mushrooms

1 tsp crushed garlic

1/4 tsp dried thyme

1 package (10 oz) frozen chopped broccoli, thawed and drained

1 cup shredded reduced-fat mozzarella cheese

Directions:

1. Combine the egg substitute and Parmesan cheese in a medium-sized bowl. Stir to mix well and set aside.
2. Coat a 10” nonstick, ovenproof skillet with cooking spray and add the mushrooms, garlic and thyme. Place over medium heat, cover and cook for about 2 minutes, stirring several times, or until the mushrooms are tender. Add the broccoli, mix well and spread evenly over the bottom of the skillet.
3. Reduce the heat to low and pour egg mixture over the vegetables. Cover and cook without stirring for 10 minutes, or until the eggs have almost set. Preheat the broiler.
4. Remove cover and wrap the skillet handle in aluminum foil (to protect it from the broiler). Place under the broiler 6” from the heat for about 3 minutes, or until the eggs are set but not dry.
5. Sprinkle the mozzarella over the frittata and broil an additional minute or until the cheese has melted. Cut into wedges and serve.

Yields: 4 servings

Source: The Good Carb Cookbook by Sandra Woodruff (Avery/Penguin)

Lunch: Mushrooms on Toast

2 tbsp coconut oil

1 onion, chopped

1/4 red cabbage, chopped

1/2 red bell pepper, chopped

1 cayenne pepper, finely chopped (optional)

5 cups chopped mushrooms

2 garlic cloves, chopped

1 tbsp finely chopped fresh rosemary

1/2 tsp sea salt

4 slices whole grain, wheat or gluten-free bread

Directions:

1. Heat the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 5 minutes. Add the cabbage, bell pepper and cayenne pepper (if using). Cook, stirring frequently, about 3 minutes.

2. Stir in the mushrooms, garlic, rosemary and salt, and cook, stirring frequently, until the mushrooms are tender, about 5 minutes.

3. Meanwhile, toast the bread and place it on plates. Divide the mushroom mixture evenly into four portions and spoon over the toast.

Yields: 4 servings

Source: Excerpted (and modified) from The Reducetarian Solution (Penguin/Tarcher), edited by Brian Kateman, recipe by Pat Crocker. © 2017 by Reducetarian Foundation, Inc.

Dinner: Creamy Mushroom Stroganoff

3 tbsp olive oil

1/2 cup diced yellow onion

2 tsp minced garlic (about 2 cloves)

6 cups sliced white button and cremini mushrooms

2 cups vegetable broth

12 ounces firm silken tofu or firm regular tofu

3 tbsp wheat-free tamari or soy sauce

1 tsp chopped fresh thyme

1/8 tsp freshly ground black pepper, plus more to taste

12 ounces fettuccine or spaghetti

Salt and pepper, to taste

1 tbsp NaturesPlus Collagen Peptides

1/4 cup chopped flat-leaf parsley, plus more to garnish

2 tbsp finely chopped chives

Directions:

1. Heat 1 tbsp of the olive oil in a large saucepan over medium-high heat and sauté the onion for about 5 minutes, until soft and translucent. Reduce the heat to low and add the remaining oil. Add garlic and mushrooms, and sauté for about 15 minutes, until the mushrooms are soft. Remove from the heat and set aside.

2. Put 1 cup (240ml) of the vegetable broth and the tofu in a blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add about 1 cup (180g) of the mushroom mixture. Pulse a few times to break it up. You want a speckled, grainy consistency, not a puree.

3. Pour the blended tofu-mushroom mixture into the saucepan and stir in the tamari, thyme and pepper. Bring the mixture just to a boil over high heat; reduce the heat to medium and simmer, stirring often, for about 5 minutes, until the sauce thickens.

4. Increase the heat to high and add 1/2 cup (120ml) of the remaining broth. Bring the sauce just to a boil, reduce the heat to medium-high, and simmer for about 10 minutes, until reduced by half. Increase the heat to high again and add the remaining broth. Bring the sauce just to a boil, and then reduce the heat to medium and simmer for 10 minutes more, until creamy. Cover and keep warm.

5. Cook the pasta according to the package instructions. Drain and add to the mushroom sauce. Add the parsley and stir to combine. Season to taste with salt and pepper and serve family-style in a big bowl garnished with the chives and parsley.

Yield: 4 servings

Source: Recipe reprinted with permission from The Blender Girl.