40 Mushroom Recipes That Will Make You Fall in Love with the Controversial Vegetable

A risotto that’s creamy sans stirring? And ready to devour in 45 minutes? Believe it, friends.

Even though it’s vegetarian (and gluten-free!), you won’t miss the meat. Nutritional yeast, ghee and shiitake mushrooms give it plenty of savory flavor.

You had us at mini (and again at pizza). And since the recipe calls for store-bought pizza dough, it's decidedly low-lift.

We’ve never said no to cheese. Serve this skillet masterpiece with plenty of toasted bread, apple slices, raw veggies or crackers for dipping.

Take a break from beef next Taco Tuesday with these veggie-heavy handhelds.

This easy, earthy dinner is low-cal and comes together in less than 30 minutes. Plus, who knew mushrooms were the perfect vegan alternative to shellfish?

Bowls…who needs ’em? These hearty stuffed shrooms will work their way into your fall dinner rotation in no time.

Crispy, tangy and roasty. If you like to keep Thanksgiving low-key, we're betting your guests won't mind noshing on these instead of turkey.

Our rendition of this buttery, rich classic is ridiculously easy to make, and lightning fast to boot. All it's missing is a glass of red wine.

Bring on the seasonal produce. We're talking mushrooms, butternut squash, shallots and fennel.

Here, shiitake mushrooms are transformed into an uncanny vegan bacon substitute that pairs seamlessly with the cashew-based "cheese" sauce.

No, seriously—the sauce is that good. Chalk it up to a mélange of fresh herbs, buttery avocado, briny capers and fresh lime juice.

Chicken noodle? We don't know her. Catch us making this 30-minute gem to combat every cold we get this winter.

Proof that polenta can be delicious without being doused in butter and cheese. Here, it's finished with avocado oil, basil pesto and fresh veggies instead.

Twenty minutes of prep + one hour in the oven + your trusty cast-iron skillet = a fancy meal for the books. Might we suggest hosting a dinner party to show it off?

This juicy number is a far cry from the hockey puck-like veggie patties you've endured in the past. Here, lentils ensure a tender texture.

Even your Nonna would approve of the nuanced tomato sauce, meaty shrooms and buttery squash in place of spaghetti.

Proof that mushrooms don't need much more than a roast in the oven and a few pantry staples to taste delicious.

It's not really fall until you've eaten a meal straight out of a gourd. Even the roast bird would be jealous with this dish on the Thanksgiving table.

Behold: a vegetarian take on beef stroganoff that's just as flavorful and comforting. The shrooms are flambéed in whiskey before being finished with crème fraîche and parsley.

Want to make this savory, salty treasure a full meal? Top it with a sunny-side up egg.

We love you, store-bought puff pastry. To save time, make the filling up to two days in advance and store it in the fridge until you're ready to assemble.

You're only eight ingredients and 30 minutes away from your new favorite pasta dish. Caramelizing the mushrooms instead of simply sautéing them deepens their flavor.

Complete with a schmear of smoky ketchup. The key to the burger's flavor is marinating the mushroom caps in balsamic vinegar, soy sauce, mustard and dry spices before grilling them.

We’re in it for the sesame-soy maple sauce. So the mushrooms don't get lonely, they're served alongside plenty of broccolini and bell peppers.

The herby crust is a natural match for luscious Gruyère, tangy crème fraîche and fruity, earthy chanterelles.

Roasting the mushrooms in fresh thyme and white wine ahead of putting them in the soup is crucial.

Just a heads up: You'll want to put the walnut pesto on everything from sandwiches to veggie platters. Go ahead, have seconds. (And thirds.)

Cold-weather comfort food at its finest. This dish by Coterie member Gaby Dalkin looks fancy, but is so, so easy to pull off.

You could order Thai food…or you could make this impressive soup in less than 30 minutes. The choice is yours. (Thanks, Jerrelle Guy.)

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Truth be told, we’d eat these for breakfast, lunch or dinner. But it's particularly satisfying in the morning, thanks to the protein-rich eggs and energizing veggies.

Miso and mushrooms are a match made in umami heaven. Did we mention it's vegan, gluten-free and ready to slurp in just 30 minutes?

A little bit healthy, a lot delicious. Think chopped kale, baby bella mushrooms, all the garlic and a dash of vino.

Gena Hamshaw’s endlessly adaptable dish is light and healthy…but won’t leave you starving. Feel free to substitute rice, quinoa or even chickpeas for lentils if that's what you have on hand.

Not only is this recipe fast and foolproof, but you won't need to mess with pan drippings to pull it off. Umami-rich Portobello mushrooms take over for meat, so the plant-based eaters at your table can indulge as much as they'd like.

With three kinds of shrooms (maitake, king oyster and shiitake, to be exact) and half a stick of butter, who needs shrimp?

Trust: Even your picky kids won't mind the veggie "crust." Serve them for lunch, dinner, a snack—whatever.

A savory, meaty hug in a bowl, courtesy of Coterie member Jesse Reilly. Finish each bowl with lots of grated Parm, chopped basil and crushed red pepper flakes.

Can we eat all of our veggies this way? This dish just might be the green bean casserole alternative you lean on for every Thanksgiving to come.

Minimal cleanup and maximum flavor. Serve it over pasta, zoodles, rice or even fresh greens.