Recipes

Local Mushroom Recipes from Amherst Mushroom Company

A curated collection of mushroom recipes for home chefs. These recipes are too good to reinvent, so we’re giving full credit to the creator (Bill Jones) and keeping the good stuff easy to cook for friends and family, or to enjoy on your own.

 

Choose Your Recipe

Jump straight to the mushroom recipe section you want.

Appetizers / Starters

Small plates, rich bites, and elegant starters where mushrooms make the first impression.

Mushroom Pâté

Serves 4

Ingredients

Method

  1. Sauté onion, garlic, mushrooms until browned. Cool.
  2. Mash with cheese, herbs, pepper, lemon zest, juice.
  3. Chill and serve.

 

CRAB AND SHIITAKE MUSHROOM CAKES

Makes 8 cakes

Ingredients

• 1 lb white fish
• 1/4 cup whipping cream
• 2 cups crabmeat
• 1 cup diced shiitake mushrooms
• 1 tsp garlic
• 1 green onion, sliced
• Salt and pepper
• 1 cup panko breadcrumbs
• 2 Tbsp canola oil

Method

  1. Blend fish and cream until smooth.
  2. Fold in crab, mushrooms, garlic, onion, salt, and pepper.
  3. Form into cakes and coat lightly in panko.
  4. Fry until golden on both sides.

Serves 4

Ingredients

• 1 tsp butter
• 1 cup sliced mushrooms
• Salt and pepper
• 1 cup béchamel sauce
• 1/2 cup Gruyère cheese
• 8 slices crusty bread
• 4 slices ham (optional)
• 1 Tbsp butter for frying

Method

  1. Sauté mushrooms in butter until browned. Season well.
  2. Warm béchamel and stir in cheese.
  3. Build sandwiches with sauce, mushrooms, and ham.
  4. Fry until crisp and golden brown.

Serves 4–6

Ingredients

• 2 Tbsp mayonnaise
• 1 Tbsp sherry vinegar
• 2 Tbsp blue cheese, crumbled
• 1 Tbsp chopped chives
• Fresh black pepper
• 1 Tbsp olive oil
• 1 shiitake mushroom, sliced
• 1 Tbsp garlic
• Salt and pepper
• 12 thin slices salami
• 4 tomatoes, sliced

Method

  1. Whisk mayonnaise, vinegar, blue cheese, chives, and pepper.
  2. Sauté mushroom with garlic in olive oil until browned.
  3. Arrange tomatoes on platter. Season lightly.
  4. Top with mushrooms, drizzle dressing, scatter salami.

Sauces / Condiments / Flavor Boosters

These mushroom-powered sauces, spreads, and flavor boosters are the kind of recipes that quietly make everything taste better. Use them to upgrade pasta, grilled meats, vegetables, sandwiches, rice bowls, or anything that needs a hit of deep savory richness. Make a batch once, and you’ll keep finding excuses to use them.

Mushroom Pesto

Makes about 2 cups

Ingredients

• 2 Tbsp butter or olive oil
• 1 cup minced onion
• 1 Tbsp garlic
• 4 cups sliced mushrooms
• 1 Tbsp fresh sage
• 1 Tbsp fresh thyme
• 1 Tbsp fresh rosemary
• Salt and pepper
• Olive oil for blending

Method

  1. Sauté onion and garlic in butter.
  2. Add mushrooms and cook until softened and browned.
  3. Add herbs, season well, cool slightly.
  4. Blend with enough olive oil to make a smooth pesto.

Makes about 6 cups

Ingredients

• 2 lb mushrooms
• 1 Tbsp mushroom powder
• 1 onion, diced
• 1 celery stalk, chopped
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tsp allspice
• 1 Tbsp fresh ginger
• 1 Tbsp garlic
• 1/4 cup sweet sherry
• 1 bay leaf
• Hot sauce to taste
• Salt and pepper

Method

  1. Combine everything in saucepan with 1 cup water.
  2. Simmer gently about 1 hour, stirring often.
  3. Blend until smooth.
  4. Adjust seasoning and chill.

Makes about 8 cups

Ingredients

• 2 Tbsp mustard seeds
• 10 whole cloves
• 6 black peppercorns
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp dry mustard
• 1/2 tsp turmeric
• 1 Tbsp ginger
• 1 tsp salt
• 1 Tbsp oil
• 2 cups diced onion
• 4 cups chopped mushrooms
• 1 Tbsp garlic
• 1 cup raisins
• 1 cup white vinegar
• 1/2 cup sugar

Method

  1. Toast spices briefly and grind.
  2. Sauté onion, mushrooms, garlic, and raisins in oil.
  3. Add spice mix, vinegar, and sugar.
  4. Simmer 10 minutes. Cool before serving.

 

MUSHROOM COMPOUND BUTTERS

Makes 6–8 servings each

Ingredients

Herb Mushroom Butter

• 1/2 lb softened butter
• 1 cup minced mushrooms
• 1 tsp garlic
• 2 Tbsp chives
• 2 Tbsp parsley
• 1 Tbsp sage
• Salt and pepper

Garlic Mushroom Butter

• 1/4 lb softened butter
• 1 cup minced mushrooms
• 1 Tbsp garlic
• 1 tsp Worcestershire sauce
• 2 Tbsp parsley
• 2 Tbsp Parmesan
• Salt and pepper

Miso Mushroom Butter

• 1/4 lb softened butter
• 1 cup minced mushrooms (any variety works but try lion’s mane)
• 1 tsp garlic
• 1/4 cup white miso
• 2 Tbsp chives
• 1 tsp sesame oil
• Salt and pepper

Method

  1. Sauté mushrooms lightly in a little butter. Cool.
  2. Mix remaining ingredients into softened butter.
  3. Roll into logs, chill until firm.
  4. Slice and serve on hot foods.
 
 
 
 
 

Ingredients

• 4 Tbsp butter
• 1 cup finely minced mushrooms (shiitake and oyster)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup mushroom stock or vegetable stock
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional)
• 1/2 cup grated Parmesan or Gruyère (optional for extra richness)

Method

  1. Melt butter in a saucepan over medium heat.
  2. Add minced mushrooms and cook 5–7 minutes until moisture evaporates and mushrooms begin to brown.
  3. Add garlic and cook 30 seconds.
  4. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
  5. Slowly whisk in warm milk, a little at a time, until smooth.
  6. Add mushroom stock and continue whisking.
  7. Simmer gently 5–8 minutes until thick and silky.
  8. Season with salt, pepper, and nutmeg.
  9. Stir in cheese if using.
  10. Use immediately or cover surface with plastic wrap to prevent skin.

Soups / Stocks / Bases

These foundational mushroom recipes bring deep flavor, richness, and serious kitchen leverage. Use them as the base for soups, sauces, risottos, braises, gravies, or weeknight upgrades. A jar of these in the fridge feels like having a secret weapon.

Mushroom Vegetable Stock

Makes 4 quarts

Ingredients

• 4 quarts water
• 8 dried shiitake mushrooms
• 2 cups whole button mushrooms
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 garlic cloves
• 1 Tbsp rosemary
• 1 Tbsp sage

Method

  1. Combine all ingredients in a stockpot.
  2. Bring to a boil, then reduce heat.
  3. Simmer uncovered for 1 hour.
  4. Strain stock.
  5. Slice reserved shiitake caps and return if desired.
  6. Chill or freeze for later use.

Serves 4–6

Ingredients

• 1 cup sushi rice
• 2 cups water
• 4 dried shiitake mushrooms
• 2 Tbsp rice vinegar
• 1 tsp sugar
• 1 tsp salt

Method

  1. Rinse rice until water runs mostly clear.
  2. Add rice, water, and shiitakes to pot.
  3. Bring to boil, cover, reduce heat, cook 20 minutes.
  4. Rest covered 15 minutes.
  5. Mix vinegar, sugar, and salt.
  6. Remove shiitakes, mince caps, discard stems.
  7. Fold mushrooms and seasoning mixture into rice.
  8. Cool slightly and serve.

Salads / Side Dishes

These recipes prove mushrooms don’t need to be the main event to steal the show. Warm, hearty, fresh, or boldly dressed, these sides bring texture and deep savory flavor to the table. Perfect beside grilled meats, seafood, or as standout dishes on their own.

Warm bacon, oyster mushroom potato salad

Serves 6–8

Ingredients

• 2 lb potatoes, peeled
• 1/4 lb thick-cut bacon, sliced
• 1 lb oyster mushrooms, cleaned and sliced
• Salt and pepper
• 2 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• 2 Tbsp grainy mustard
• 1 tsp chopped capers
• 3 Tbsp chopped sweet onion
• Fresh chives or green onion for garnish

Method

  1. Boil potatoes in salted water until tender. Drain.
  2. Cook bacon until browned and crisp.
  3. Add oyster mushrooms and sauté until golden.
  4. Whisk vinegar, oil, mustard, capers, and onion in a bowl.
  5. Add warm potatoes and toss gently.
  6. Fold in bacon and mushrooms.
  7. Garnish with chives and serve warm.

Serves 4–6

Ingredients

• 2 Tbsp mayonnaise
• 1 Tbsp sherry vinegar
• 2 Tbsp blue cheese, crumbled
• 1 Tbsp chopped chives
• Black pepper
• 1 Tbsp olive oil
• 1 shiitake mushroom, sliced
• 1 Tbsp garlic
• Salt and pepper
• 12 thin slices salami
• 4 tomatoes, sliced

Method

  1. Whisk mayonnaise, vinegar, blue cheese, chives, and pepper.
  2. Sauté shiitake and garlic in olive oil until browned.
  3. Arrange tomatoes on platter and season lightly.
  4. Top with mushrooms.
  5. Drizzle dressing over top.
  6. Scatter salami and serve.

Mains

When mushrooms meet seafood, the result is rich, elegant, and deeply satisfying. These dishes balance delicate fish and sweet crab with earthy mushroom flavor, making them perfect for dinner parties, special weekends, or anytime you want something that feels restaurant-worthy without unnecessary fuss.

Poached Ling Cod, Mushrooms with Tomato & Garlic

Serves 4

Ingredients

• 4 medium tomatoes, quartered
• 2 cups mixed wild mushrooms
• 1 whole garlic bulb, cloves separated and peeled
• 2 Tbsp fresh basil, shredded
• 1 tsp sea salt
• 1 tsp hot sauce
• 1/4 cup olive oil
• 1 cup dry white wine
• 1 tsp fresh thyme
• 1 bay leaf
• 4 ling cod fillets (about 6 oz each)

Method

  1. Heat oven to 350°F.
  2. Combine tomatoes, mushrooms, garlic, basil, salt, hot sauce, and olive oil in roasting pan.
  3. Roast 30 minutes. Rest 30 minutes.
  4. Bring wine, thyme, and bay leaf to a simmer.
  5. Add cod and poach gently about 7 minutes.
  6. Remove fish. Reduce poaching liquid slightly.
  7. Add roasted vegetable mixture and warm through.
  8. Return cod to pan and serve immediately.

SWEDISH MUSHROOM AND CRAB PANCAKES

Makes 8–10 pancakes

Ingredients

Pancakes

• 4 eggs
• 2 cups milk
• 1/2 cup flour
• Salt and pepper
• 2 Tbsp melted butter

Filling

• 1 Tbsp butter
• 1 onion, diced
• 4 cups chopped mushrooms
• 1 cup sour cream or cream cheese
• 1 cup crabmeat
• 2 Tbsp fresh dill, fennel fronds, or tarragon
• Salt and pepper
• Melted butter for brushing

Method

  1. Whisk eggs, milk, flour, salt, pepper, and butter into batter. Rest 20 minutes.
  2. Cook thin pancakes in skillet until lightly golden.
  3. Sauté onion and mushrooms in butter until browned.
  4. Mix with sour cream, crab, herbs, salt, and pepper.
  5. Fill pancakes and roll tightly.
  6. Place in baking dish, brush with butter.
  7. Bake at 350°F for 10 minutes and serve hot.

Serves 8

Ingredients

• 2 lb ground beef
• 1/2 lb cheese curds, chopped
• 2 cups oyster mushrooms, diced
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh sage, chopped
• 2 garlic cloves, minced
• Salt and pepper
• 1 egg

Method

  1. Heat oven to 350°F.
  2. Combine beef, cheese curds, mushrooms, herbs, garlic, egg, salt, and pepper in a bowl.
  3. Mix thoroughly.
  4. Pack mixture into a loaf pan or terrine mold.
  5. Bake about 30 minutes, or until fully cooked through.
  6. Cool slightly for hot serving, or chill fully for slicing cold.
  7. Slice thick and serve.

Serves 6

Ingredients

• 1 batch shiitake béchamel sauce
• 1 cup grated mozzarella
• 1/4 cup grated Parmesan
• 2 cups dry macaroni
• 2 cups broccoli florets
• 2 cups diced mushrooms
• 1 cup diced ham (optional)
• 1 cup grated Gruyère

Method

  1. Heat oven to 350°F.
  2. Stir mozzarella and Parmesan into warm béchamel sauce.
  3. Boil macaroni 5 minutes.
  4. Add broccoli and mushrooms, cook 3 minutes more. Drain.
  5. Toss pasta mixture with cheese sauce and ham if using.
  6. Transfer to baking dish.
  7. Top with Gruyère.
  8. Bake 20 minutes until bubbling and golden.