Our best mushroom recipes give you a good excuse to go mushroom foraging. Mushroom season falls in the spring and autumn or fall, so whether you’re in the southern hemisphere or northern hemisphere, now is the time to go mushroom picking – or just head to your favourite mushroom supplier – and make some of our favourite mushroom recipes.

Our best mushroom recipes include recipes for the perfect mushrooms on toast, creamy scrambled eggs with sautéed mushrooms, my Russian mushroom Stroganoff, savoury buckwheat kasha with mushrooms, and an East-West bacon, eggs and mushrooms breakfast congee. Time to go mushroom picking, we reckon! Or pay a visit to your favourite mushroom supplier.

I don’t know about you, but we adore our mushrooms. One of the best meals of our lives was a massive single whole roasted mushroom at La Tavernetta in Camigliatello Silano in Calabria. As we cut into this enormous wild mushroom, juices gushed out of it and formed a pool on the plate. It was a revelation. We’ve been a little obsessed with cooking the best mushroom dishes ever since.

Whether it’s the flavour of amazing fresh mushrooms, just kissed with a little garlic, shallot flavour and salt, or mushrooms made using the ‘double cooked’ mushroom technique taught to us by an Italian chef who shared his top mushroom cooking secrets, mushrooms just taste so good.

Although it’s easy to go wrong with mushrooms. For starters, mushrooms should never be washed, just brushed with a dry pastry brush to remove any remaining loose dirt. This is because water affects the texture of the mushrooms and they will ‘steam’ when placed on the grill or in the pan. This tip is the most important and one not to skip and we have more mushroom cooking tips in our best mushroom recipes below.

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Best Mushroom Recipes Give You a Good Excuse to Go Mushroom Foraging

Scrambled Eggs with Sautéed Mushrooms Recipe

This creamy scrambled eggs with sautéed mushrooms on sourdough toast recipe is made for a late weekend breakfast cum lazy brunch dish and it is easily one of our best mushroom recipes. Whether you use shiitake, classic brown mushrooms, cremini, or portobello mushrooms, which are really just older cremini, smoky sautéed mushrooms atop perfectly moist scrambled eggs and crusty sourdough bread toasted on a griddle pan make for a very satisfying combination. If we were making these scrambled eggs with sautéed mushrooms after 11am on a Sunday pre-pandemic, we probably would have popped a cork and enjoyed a couple of glasses of a nice crisp Pinot Grigio – which is what a treat mushroom scrambled eggs dish is. Of course, a little shaving of fresh black truffles would make this even more special. This scrambled eggs with sautéed mushrooms on sourdough toast recipe is part of our series of Weekend Eggs dishes. If you haven’t visited us in a while, we revived our Weekend Eggs series that began with Grantourismo over a decade ago with the best breakfast eggs dishes that we cooked around the world on our yearlong grand tour that launched the site.


Perfect Mushrooms on Toast Recipe

Our perfect mushrooms on toast recipe makes the most delicious mushrooms sautéed with garlic and shallots in salted butter and olive oil, finished with a dollop of sour cream and plenty of fresh fragrant herbs, and it’s another of our best mushroom recipes. I love aromatic dill but you can use flat-leaf parsley or your favourite herb. Pile it all onto toasted sourdough and generously sprinkle on some grated Parmigiano-Reggiano. Mushrooms, sour cream and dill. Obviously, my Russian is showing. But while some of these ingredients might be quintessentially Russian – sautéed mushrooms often featured on my baboushka’s big round dining table – they also made an appearance on breakfast plates on holidays, whether at home or on camping trips when dad would fry up garlic mushrooms alongside sausages, onions and tomatoes on the barbecue or camp fire. My perfect mushrooms on toast recipe takes the best of my favourite sautéed mushrooms dishes – baba’s mushrooms with dill, which are a fantastic accompaniment to classic Russian dishes, such as chicken Kiev and kotleti, and my dad’s garlic mushrooms.

Buckwheat Kasha with Mushrooms Recipe

This comforting Russian buckwheat kasha recipe with pan-fried mushrooms, caramelised onions, bacon lardons, and soft-boiled eggs makes my hearty take on my baboushka’s traditional Russian breakfast and it’s another one of our best mushroom recipes. Buckwheat groats (grechka) is the key ingredient of this kasha (savoury porridge). The other is mushrooms. I serve it with a dollop of sour cream and plenty of fragrant dill. Despite the rustic appearance, it’s perhaps the least traditional of all my Russian family recipes but it’s one of my favourite buckwheat recipes and one of our best mushroom recipes. As a child, of all the traditional Russian breakfasts my baboushka used to make, kasha was not one of my favourites. While I happily tucked into Baba’s French toast, blini, potato cakes, and buckwheat pancakes, I politely resisted her offer of kasha. It wasn’t until I was a young adult that I grew to love the nutty taste of the ancient grain, and I especially love it with mushrooms. If serving this dish for lunch or dinner, it goes very nicely with piroshki, Russian pelmeni or stuffed cabbage rolls if you’re really in need of comfort food. Lighten things up with a Russian garden salad.


Bacon, Eggs and Mushrooms Breakfast Congee Recipe

Breakfast porridges, both savoury and sweet, are, like other rice dishes, eaten right around the world. Our hearty bacon, eggs and mushrooms breakfast congee recipe takes inspiration from the global travels of rice to make a comforting East-West savoury rice porridge that’s inspired partly by the classic Australian breakfast of bacon and eggs with sautéed mushrooms, and partly by Chinese and Southeast breakfast porridges with pork and boiled eggs. Asian rice porridges are fairly restrained, however, our Australian bacon and eggs breakfast congee recipe takes its inspiration from a full Aussie breakfast of bacon, eggs and mushrooms, fried tomatoes, baked beans, toast, etc., so it has to be literally brimming with condiments and garnishes. This is another of our best mushroom recipes and it’s a bowl that you could easily share, and there will be leftovers. Along with the mushrooms, bacon and eggs, you’ll need to reach into your pantry for your favourite fish sauces and soy sauces, homemade Sriracha and chilli oil, crunchy fried garlic and shallots, sesame seeds, or even better, a homemade furikake (Japanese seasoning).                                         


Mushroom Stroganoff Recipe

This creamy mushroom Stroganoff recipe makes a vegetarian version of my beef Stroganoff recipe, which I based on my memory of my Russian grandmother’s beef Stroganoff and the earliest documented Russian beef Stroganoff recipe by Elena Molokhovets in A Gift to Young Housewives, dating to 1861. It’s another of our best mushroom recipes. I also provide tips to making a vegan mushroom Stroganoff. My creamy mushroom Stroganoff recipe will make you a deliciously-rich vegetarian version of my Russian beef Stroganoff recipe that is super easy to make and comes together quickly. This is not one of my Russian family recipes as our beef Stroganoff, like our traditional Russian beef stew, was always made with beef. It’s worth noting, however, that historically beef was a luxury for most Russians, eaten mainly on holidays and special occasions. While Russian nobles in the palaces of St Petersburg and Moscow might have feasted on beef, roast lamb, veal, ham, venison, peacocks, swans, cranes, roosters, chickens, ducks, quails, tortoise, and so on, Russia’s peasants mostly ate fish, grains and vegetables, particularly mushrooms.

Please do let us know in the comments below if you make any of our best mushroom recipes as we’d love to know how they turn out for you.

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