Whether you're a vegan or not, this collection of delicious vegan mushroom recipes will make you want to get in the kitchen and start cooking. You’ll find yummy mushroom dishes for every occasion. Plus a flavour pairing guide to what goes great with mushrooms to inspire your own creations!
You could say that mushrooms are the 'meatiest' of all vegetables (although they're technically a fungi!). They are rich in umami flavour and have a meaty texture that brings a lot to a dish.
Mushrooms are also have other great benefits - they're low calorie, a source of protein, and rich in antioxidants and B vitamins.
So we've collected some of our favourite vegan mushroom recipes for you to enjoy. Give them a try!
Our best mushroom recipes
If you're looking for a showstopping vegan mushroom recipe - this is it! This mushroom wellington is so incredibly tasty, and is a real feast for the eyes too.
This recipe uses whole roasted portobello mushrooms for a meaty and substantial centre, as well as a super umami rich mushroom and nut filling. We often have this for our vegan centrepiece at Christmas!
This mushroom pate is one of the most popular recipes here at Vegan on Board, and once you've tasted it you'll see why!
It's perfect for parties and delights both vegans and omnivores alike. We like to make a big batch of it in the holiday season and serve it with our homemade vegan crackers. You can also freeze the pate so you can have it ready whenever you fancy!
This 15 minute vegan mushroom soup is a must have for the autumn and winter seasons. It's oh so umami-licious and has a wonderfully creamy texture.
With some crusty bread on the side, you've got yourself an easy vegan meal in practically no time!
Mushrooms also taste delicious in Asian inspired dishes, like these Teriyaki mushrooms. We like how the sticky sauce clings to the juicy fried mushrooms.
This recipe is easy to adapt to whatever variety of mushrooms you have on hand - from simple button mushrooms, to shiitake or oyster mushrooms.
Another easy vegan mushroom recipe is this Kale and Mushroom Pasta which we love to cook in fall and winter.
It's really quick to make, so perfect for a mid week dinner! Our secret magic ingredient in this recipe is fresh ginger, which adds a fiery kick to the dish.
One of the great things about cooking with mushrooms is their ability to bring a great depth and flavour to sauces.
In this vegan gravy, mushrooms bring a meaty and rich taste to this classic sauce. We love it with a vegan roast dinner, or generously served over some good old mashed potatoes.
One of the other awesome things about mushrooms is that there are so many varieties, each with their own distinct qualities and flavours.
This recipe uses chanterelle mushrooms which are a personal favourite and have a delicate, almost fruity taste. They are great to forage, too!
For more chanterelle inspiration, check out our collection of vegan chanterelle recipes.
Did you know mushrooms are a natural vegan source of vitamin D? One of our favourite fun facts about mushrooms is the vitamin D content of mushrooms is increased by leaving them in the sunlight before cooking!
More delicious ways to cook mushrooms!
If you're still looking for vegan recipes which use mushrooms, here's some more of our favourite ideas and ways to cook mushrooms:
- Slice mushrooms and use to top a vegan pizza. You can make your own pizza dough from scratch or jazz up a store bought pizza (we like ours with LOTS of toppings!)
- Fried mushrooms make a delicious breakfast. Fry them hot in olive oil until starting to brown, add 1 clove of pressed garlic and a splash of soy sauce. Salt and pepper to taste and enjoy with avocado on toast or as part of a vegan fry up! YUM!
- Make a mushroom quiche using our vegan quiche recipe.
- Breaded mushrooms are also a favourite of ours - you can find the basic method for breading in our vegan schnitzel recipe.
- Drying mushrooms can be a great way to use surplus mushrooms or as a way to preserve foraged edible mushrooms.
What goes well with mushrooms
Are you wondering how to season mushrooms? And what other plant-based ingredients go great with mushrooms? Here's a handy guide to inspire your cooking:
Carrots, cherry tomatoes, chilis, courgette/zucchini, garlic, ginger, green beans, kale, leeks, onions, peas, peppers, potatoes, pumpkin, spinach, spring onion and sweet potatoes.
Avocado, cranberries and lemon.
Black pepper, caraway, cayenne, chinese five spice, cumin, garam masala, garlic powder, ginger powder, mustard, paprika, red pepper/chili flakes, smoked paprika and za'atar.
Bay leaf, chives, marjoram, oregano, parsley, rosemary, sage and thyme.
Pulses & vegan meat substitutes
Beans (black, kidney), chickpeas / garbanzo beans, lentils (black, brown, red, Puy/green), tofu bacon, and vegan sausages.
Nuts & seeds
Chestnuts, pumpkin seeds/pepitas, sesame seeds, sunflower seeds and walnuts.
Bread, couscous, millet, noodles, risotto rice, pasta, toast, wild rice, and quinoa.
Many mushrooms are grown commercially throughout the year in mushroom farms. Harvest season for wild mushrooms varies depending on the variety and the climate, but peak season for many species is fall/autumn.
We recommend giving mushrooms a quick wipe with a cloth or paper towel to remove any dirt before cooking. For some types of mushrooms, a mushroom brush or a pastry brush is useful for cleaning the gills.
You can also wash mushrooms by briefly spraying them with water, but make it quick so they don't take on too much moisture.
Mushrooms are best stored in a paper bag in the fridge. They're nicest used fresh, but can often keep for up to 1 week.
Yes you can, however it's not recommended to freeze raw mushrooms. Instead it's better to sautée or steam blanch mushrooms before freezing them.
To sauté, cook the mushrooms in a frying pan with a little bit of oil for about 5 minutes or until all their liquid has evaporated. Leave them to cool completely, and then flash freeze on a tray, before transferring to an airtight container for up to 3 months.
Foraging for your own wild mushrooms can be great fun, but it is essential that you learn how to identify edible varieties of mushrooms and their potentially toxic or deadly lookalikes.
Find a local expert, take a course and get a couple of mushroom identification books to help you identify the most common edible species. Always consult multiple sources and be 100% sure you have made a correct identification.
There's so many different varieties of edible mushrooms to enjoy - each with their own unique qualities. Here's some to try:
• white or button
• brown or cremini
We hope you enjoyed this collection of seasonal recipes! Be sure to check out our collection of apple and pumpkin recipes next...
And do tell us your favourite vegan mushroom recipes and share your ideas in the comments below.