19 Delicious White Mushroom Recipes for Every Occasion

Mushrooms might just be the unsung heroes of the kitchen, versatile enough to star in any meal from a quick weeknight dinner to a fancy weekend feast. Our roundup of 19 delicious white mushroom recipes is here to inspire your next culinary adventure, offering everything from comforting classics to innovative dishes that’ll surprise your taste buds. Ready to explore the endless possibilities? Let’s dive into these mouthwatering recipes!

Creamy White Mushroom Soup

Venture into the comforting embrace of a bowl of creamy white mushroom soup, perfect for any season. This recipe delivers a rich, velvety texture with deep, earthy flavors.

Ingredients

– 2 tbsp unsalted butter, creamy and golden
– 1 lb fresh white mushrooms, thinly sliced for delicate texture
– 1 medium yellow onion, finely diced for sweetness
– 2 cloves garlic, minced for a pungent kick
– 3 cups chicken stock, homemade for depth of flavor
– 1 cup heavy cream, lush and velvety
– 1 tsp fresh thyme leaves, aromatic and slightly minty
– Salt and freshly ground black pepper, to season

Instructions

1. Melt butter in a large pot over medium heat until frothy.
2. Add onions and garlic, sauté until translucent, about 5 minutes.
3. Incorporate mushrooms, cooking until they release their juices and brown slightly, 8-10 minutes.
4. Pour in chicken stock, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmer for 15 minutes to meld flavors.
6. Stir in heavy cream and thyme, heating through without boiling, 3-5 minutes.
7. Season with salt and pepper, adjusting to your preference.
8. Blend soup until smooth using an immersion blender for a silky finish.
Ladle the soup into warm bowls, garnishing with a drizzle of cream or a sprinkle of thyme. The soup boasts a luxurious creaminess, with the mushrooms offering a robust umami backbone. Serve alongside crusty bread for dipping, enhancing the experience.

Garlic Butter White Mushroom Pasta

Zesty flavors come alive in this Garlic Butter White Mushroom Pasta, a dish that combines simplicity with decadence. Perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

• 8 oz fettuccine pasta
• 3 tbsp unsalted butter, creamy and rich
• 4 garlic cloves, minced to aromatic perfection
• 8 oz white mushrooms, sliced thinly for even cooking
• 1/2 cup heavy cream, velvety and smooth
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/4 tsp salt, fine and evenly dispersing
• 1/4 tsp black pepper, freshly ground for bold flavor
• 2 tbsp fresh parsley, chopped for a bright finish

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
3. Increase heat to medium-high. Add sliced mushrooms to the skillet. Cook for 5-7 minutes until golden and tender, stirring occasionally.
4. Reduce heat to low. Stir in heavy cream, Parmesan, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
6. Remove from heat. Sprinkle with chopped parsley and serve immediately.

Silky pasta coated in a garlicky, buttery sauce with earthy mushrooms makes every bite irresistible. Try topping with extra Parmesan or a sprinkle of red pepper flakes for an added kick.

White Mushroom and Spinach Stuffed Chicken

Zesty and satisfying, this dish combines tender chicken with earthy mushrooms and vibrant spinach for a meal that’s both nutritious and indulgent.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup finely chopped white mushrooms (fresh, with a deep umami flavor)
• 2 cups fresh spinach leaves (washed and thoroughly dried)
• 1/2 cup shredded mozzarella cheese (creamy and mild)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt (fine, for even seasoning)
• 1/2 cup chicken broth (low-sodium, for a balanced flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. Carefully slice a pocket into each chicken breast, being mindful not to cut through completely.
3. In a skillet over medium heat, warm 1 tbsp olive oil and sauté mushrooms until golden, about 5 minutes.
4. Add spinach to the skillet, stirring until just wilted, then remove from heat.
5. Mix the sautéed vegetables with mozzarella, salt, and pepper in a bowl.
6. Stuff each chicken breast with the mixture, securing with toothpicks if necessary.
7. Heat remaining olive oil in the skillet over medium-high heat and sear chicken for 3 minutes per side until golden.
8. Transfer chicken to a baking dish, pour chicken broth around it, and bake for 25 minutes until internal temperature reaches 165°F.
9. Let rest for 5 minutes before slicing to retain juices.

Succulent chicken with a molten center of cheese and vegetables offers a delightful contrast. Serve atop a bed of wild rice or with a side of roasted vegetables for a complete meal.

Roasted White Mushroom with Thyme

Kickstart your meal with this simple yet flavorful roasted white mushroom dish, perfect for any season. Zesty thyme and earthy mushrooms come together for a quick, satisfying side.

Ingredients

• 1 lb fresh white mushrooms, cleaned and stems trimmed
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh thyme leaves, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even roasting.
2. Toss the mushrooms in olive oil, thyme, black pepper, and sea salt until evenly coated. Tip: Use a large bowl for easy mixing.
3. Spread the mushrooms in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure they roast, not steam.
4. Roast for 20 minutes, or until the mushrooms are golden and tender. Tip: Shake the pan halfway through for even browning.

Zingy thyme elevates the mushrooms’ natural umami, creating a dish with a crisp exterior and juicy interior. Serve atop crusty bread or alongside a sharp cheese for contrast.

White Mushroom Risotto

Nothing beats the creamy comfort of a well-made risotto, especially when it’s packed with earthy white mushrooms. This dish is a testament to simplicity meeting elegance in the kitchen.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup rich extra virgin olive oil
• 1 lb fresh white mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large, heavy-bottomed pan over medium heat until shimmering.
2. Add diced onion and a pinch of salt, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and sliced mushrooms, cook until mushrooms release their juices, about 8 minutes.
4. Add Arborio rice, toast lightly for 2 minutes, stirring constantly to coat each grain with oil.
5. Pour in white wine, stir until fully absorbed, about 1 minute.
6. Begin adding warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. Continue this process until rice is al dente and mixture is creamy, about 18-20 minutes.
8. Remove from heat, stir in butter, Parmesan cheese, salt, and pepper until well combined.
9. Garnish with chopped parsley before serving.

Ultimate in comfort, this risotto boasts a velvety texture with a punch of umami from the mushrooms. Serve it as a main with a crisp green salad or as a luxurious side to grilled meats.

White Mushroom and Garlic Pizza

Yield to the irresistible aroma of white mushroom and garlic pizza, a simple yet flavorful dish that’s perfect for any meal.

Ingredients

• 1 lb pizza dough, store-bought or homemade, at room temperature
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 8 oz white mushrooms, thinly sliced
• 1 cup shredded mozzarella cheese, full-fat for best melt
• 1/4 cup grated Parmesan cheese, freshly grated
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat up.
2. On a floured surface, stretch the pizza dough into a 12-inch circle. Transfer to a piece of parchment paper.
3. Brush the dough with olive oil, leaving a 1-inch border for the crust.
4. Evenly distribute the minced garlic over the oiled dough.
5. Arrange the sliced mushrooms on top, then sprinkle with mozzarella and Parmesan cheeses.
6. Season with black pepper and sea salt.
7. Slide the pizza (on the parchment) onto the preheated stone or baking sheet. Bake for 12-14 minutes until the crust is golden and cheese is bubbly.
8. Let the pizza cool for 2 minutes before slicing. This prevents the cheese from sliding off.

The crust should be crispy with a chewy interior, topped with earthy mushrooms and a punch of garlic. Serve with a drizzle of truffle oil for an extra layer of flavor.

Sauteed White Mushroom with Herbs

Brighten up your meal with this simple yet flavorful sauteed white mushroom dish, perfect for a quick side or a hearty topping.

Ingredients

• 1 lb fresh white mushrooms, cleaned and sliced
• 2 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced mushrooms to the skillet in a single layer. Avoid overcrowding to ensure they brown properly.
3. Cook mushrooms for 5 minutes without stirring, allowing them to develop a golden-brown crust.
4. Stir in minced garlic, thyme, rosemary, salt, and pepper. Cook for another 2 minutes until fragrant.
5. Reduce heat to medium and add butter, stirring until melted and mushrooms are evenly coated.
6. Continue cooking for 3-4 minutes, stirring occasionally, until mushrooms are tender and glossy.
7. Remove from heat and sprinkle with fresh parsley before serving.

Golden and buttery, these mushrooms boast a meaty texture with a fragrant herb finish. Serve them over grilled steak or fold into creamy risotto for an extra layer of flavor.

White Mushroom and Cheese Omelette

Grab your skillet because this White Mushroom and Cheese Omelette is a game-changer for your breakfast routine. It’s fluffy, cheesy, and packed with earthy mushrooms for a satisfying start to your day.

Ingredients

– 2 large farm-fresh eggs
– 1/4 cup shredded sharp cheddar cheese
– 1/2 cup sliced white mushrooms
– 1 tbsp unsalted butter
– 1/4 tsp finely ground black pepper
– 1/8 tsp sea salt

Instructions

1. Crack 2 large farm-fresh eggs into a bowl. Whisk until fully blended.
2. Heat a non-stick skillet over medium heat. Add 1 tbsp unsalted butter, letting it melt without browning.
3. Pour the whisked eggs into the skillet. Tilt the pan to spread them evenly.
4. As the edges set, gently lift them with a spatula, letting uncooked eggs flow underneath.
5. Sprinkle 1/4 cup shredded sharp cheddar cheese and 1/2 cup sliced white mushrooms over one half of the omelette.
6. Fold the other half over the filling. Cook for another minute until the cheese starts to melt.
7. Season with 1/4 tsp finely ground black pepper and 1/8 tsp sea salt.
8. Slide the omelette onto a plate. Serve immediately.
Now, enjoy the creamy texture of melted cheese paired with the tender mushrooms. For an extra kick, serve with a dash of hot sauce or a side of avocado slices.

Grilled White Mushroom Skewers

Craving a quick, flavorful side dish? These Grilled White Mushroom Skewers are your answer. Simple to make, packed with umami, and perfect for any grill session.

Ingredients

• 1 pound fresh white mushrooms, firm and evenly sized
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon fresh lemon juice, bright and tangy
• 2 cloves garlic, finely minced
• 1 teaspoon sea salt, coarse and flaky
• 1/2 teaspoon freshly ground black pepper, aromatic and bold
• 1/4 cup fresh parsley, finely chopped for garnish

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Clean the mushrooms with a damp cloth to remove any dirt. Keep them whole.
3. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
4. Add the mushrooms to the bowl. Toss gently to coat evenly. Let marinate for 10 minutes.
5. Thread the mushrooms onto skewers, leaving a small space between each for even cooking.
6. Place the skewers on the grill. Cook for 4 minutes per side, or until golden and slightly charred.
7. Remove from grill. Sprinkle with fresh parsley before serving.

Yield skewers with a juicy interior and a smoky, charred exterior. Try serving them over a bed of arugula for a peppery contrast.

White Mushroom and Potato Gratin

Ultimate comfort meets elegance in this White Mushroom and Potato Gratin. Perfect for cozy nights or impressive dinners, it’s a creamy, savory dish that’s surprisingly simple to make.

Ingredients

• 2 cups heavy cream, rich and velvety
• 1 lb Yukon Gold potatoes, thinly sliced
• 8 oz white mushrooms, sliced
• 1 cup Gruyère cheese, freshly grated
• 2 tbsp unsalted butter, cold and cubed
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Butter a 9×13 inch baking dish.
2. Layer half the potato slices in the dish, followed by all the mushrooms. Season with half the salt, pepper, and nutmeg.
3. Top with remaining potatoes, seasoning again with the rest of the salt, pepper, and nutmeg.
4. Pour heavy cream evenly over the layers. Sprinkle Gruyère cheese on top.
5. Dot with cubed butter for a golden, crispy crust.
6. Bake for 45 minutes, until top is bubbly and golden brown. Tip: Let it rest for 10 minutes before serving for easier slicing.
7. Check doneness by inserting a knife; it should glide through potatoes easily. Tip: If top browns too quickly, cover loosely with foil.
8. For extra flavor, add a thyme sprig to the cream before baking. Tip: Serve with a crisp green salad to balance the richness.

Velvety potatoes and earthy mushrooms meld under a cheesy, golden crust. Try serving individual portions in ramekins for a personalized touch.

White Mushroom Stroganoff

Just when you thought stroganoff couldn’t get any better, this white mushroom version proves otherwise. It’s creamy, earthy, and utterly satisfying with minimal effort.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 lb fresh white mushrooms, thinly sliced
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 oz wide egg noodles, cooked al dente
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onions and mushrooms. Cook until onions are translucent and mushrooms have released their moisture, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream and Dijon mustard. Stir to combine.
5. Season with black pepper and sea salt. Simmer on low heat for 10 minutes, stirring occasionally.
6. Add cooked egg noodles to the skillet. Toss until noodles are evenly coated with the sauce.
7. Garnish with fresh parsley before serving.

Tip: For a thicker sauce, let it simmer uncovered for an extra 5 minutes. Always cook mushrooms on high heat to avoid steaming. Fresh parsley adds a bright contrast to the rich flavors. The stroganoff is luxuriously creamy with a slight tang from the mustard. Serve over a bed of greens for a refreshing twist.

White Mushroom and Leek Quiche

Unassuming yet elegant, this quiche combines earthy mushrooms with sweet leeks in a creamy custard, all nestled in a flaky crust. Perfect for brunch or a light dinner, it’s a dish that promises comfort with every bite.

Ingredients

• 1 9-inch pie crust, chilled and ready-to-bake
• 2 tbsp unsalted butter, melted
• 1 cup sliced white mushrooms, fresh and firm
• 1 large leek, white and light green parts only, thinly sliced
• 3 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 cup shredded Gruyère cheese, sharp and nutty

Instructions

1. Preheat oven to 375°F. Unroll pie crust into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Fold overhang under and crimp edges. Brush with melted butter.
2. In a skillet over medium heat, sauté mushrooms and leeks until soft, about 5 minutes. Spread evenly over pie crust.
3. In a bowl, whisk eggs, heavy cream, salt, and pepper until smooth. Pour over mushrooms and leeks.
4. Sprinkle Gruyère cheese on top. Tip: For a golden crust, brush edges with leftover melted butter.
5. Bake for 35-40 minutes, until custard is set and top is lightly browned. Tip: Check doneness by inserting a knife near the center; it should come out clean.
6. Let quiche rest for 10 minutes before slicing. Tip: This allows the custard to firm up for cleaner cuts.

Hearty and satisfying, this quiche boasts a silky texture with a crisp crust. Serve warm with a side of arugula salad for a balanced meal.

White Mushroom and Walnut Salad

Mushrooms and walnuts come together in this crisp, refreshing salad that’s perfect for a light lunch or a side dish. It’s a simple yet flavorful combination that’s ready in minutes.

Ingredients

– 8 oz fresh white mushrooms, thinly sliced
– 1 cup walnuts, lightly toasted
– 2 tbsp rich extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt
– 2 cups mixed greens, washed and dried

Instructions

1. In a large bowl, combine the thinly sliced white mushrooms and lightly toasted walnuts.
2. Drizzle the rich extra virgin olive oil and fresh lemon juice over the mushroom and walnut mixture.
3. Sprinkle the finely ground black pepper and sea salt evenly across the salad.
4. Toss the salad gently to ensure all ingredients are well coated with the dressing. Tip: Use a large spoon and fork to toss to prevent bruising the greens.
5. Add the washed and dried mixed greens to the bowl. Tip: Ensure the greens are completely dry to prevent the dressing from diluting.
6. Toss again lightly to incorporate the greens without crushing them. Tip: For best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.
Fresh and crunchy, this salad offers a delightful contrast of textures with the earthy mushrooms and the nutty walnuts. Serve it alongside grilled chicken or fish for a complete meal.

White Mushroom and Truffle Oil Bruschetta

Absolutely perfect for a summer evening, this White Mushroom and Truffle Oil Bruschetta combines earthy flavors with a crisp texture.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 2 cups white mushrooms, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp truffle oil
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer.
2. Brush each slice lightly with olive oil. Toast in the oven for 5-7 minutes until golden and crisp.
3. Heat remaining olive oil in a skillet over medium heat. Add minced garlic, sauté for 30 seconds until fragrant.
4. Add sliced mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms are tender.
5. Remove skillet from heat. Drizzle truffle oil over mushrooms, then stir to combine.
6. Season mushroom mixture with sea salt and black pepper. Stir in chopped parsley.
7. Spoon mushroom mixture evenly over toasted baguette slices. Serve immediately.

Hearty and aromatic, this bruschetta offers a delightful crunch with every bite. For an extra touch, garnish with a sprinkle of grated Parmesan or a drizzle of balsamic glaze.

White Mushroom and Lentil Curry

Bold flavors come together in this White Mushroom and Lentil Curry, a hearty dish that’s both nutritious and satisfying. Perfect for a weeknight dinner, it’s packed with protein and earthy tones.

Ingredients

– 1 cup dried green lentils, rinsed and picked over
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 8 oz white mushrooms, sliced
– 1 can (14 oz) diced tomatoes, with juices
– 1 can (13.5 oz) coconut milk, full-fat
– 1 tsp salt
– Fresh cilantro, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onion, cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in garlic and ginger, cook for 1 minute until fragrant.
4. Add cumin, coriander, turmeric, and cayenne, toast spices for 30 seconds.
5. Mix in mushrooms, cook until they release their moisture, about 5 minutes.
6. Pour in lentils, diced tomatoes, coconut milk, and salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
8. Taste and adjust seasoning if necessary.
9. Garnish with fresh cilantro before serving.
Gloriously creamy with a hint of spice, this curry pairs wonderfully with steamed rice or naan. The lentils add a satisfying bite, while the mushrooms bring an umami depth that’s irresistible.

White Mushroom and Bacon Carbonara

Luscious and hearty, this White Mushroom and Bacon Carbonara combines creamy textures with smoky flavors for a comforting dish. Perfect for weeknights or impressing guests, it’s a twist on the classic that doesn’t skimp on taste.

Ingredients

– 8 oz thick-cut bacon, chopped into 1/2-inch pieces
– 1 lb fresh white mushrooms, thinly sliced
– 3 large farm-fresh eggs
– 1 cup freshly grated Parmesan cheese
– 1 lb spaghetti
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1/2 tsp finely ground black pepper
– 1/2 tsp sea salt

Instructions

1. Heat olive oil in a large skillet over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with a slotted spoon; set aside.
2. In the same skillet, add mushrooms and cook until golden brown, about 4 minutes. Add garlic and cook for 30 seconds until fragrant.
3. Meanwhile, cook spaghetti in boiling salted water until al dente, about 8 minutes. Reserve 1/2 cup pasta water before draining.
4. In a bowl, whisk eggs, Parmesan, black pepper, and salt until smooth.
5. Quickly toss hot spaghetti with the egg mixture in the skillet off heat. Stir vigorously to create a creamy sauce, adding reserved pasta water as needed.
6. Fold in bacon and mushrooms until evenly distributed.
7. Serve immediately, garnished with extra Parmesan and pepper if desired.
A silky sauce clings to each strand of pasta, with crispy bacon and earthy mushrooms adding depth. Try topping with a poached egg for an extra layer of richness.

White Mushroom and Goat Cheese Tart

Honey, if you’re looking for a dish that combines earthy flavors with creamy richness, this white mushroom and goat cheese tart is your answer. It’s simple, elegant, and packed with flavor.

Ingredients

– 1 sheet frozen puff pastry, thawed but still cold
– 2 tbsp rich extra virgin olive oil
– 1 lb fresh white mushrooms, thinly sliced
– 2 cloves garlic, minced
– 4 oz creamy goat cheese, at room temperature
– 1 large farm-fresh egg, lightly beaten
– 1/4 cup heavy cream
– 1/2 tsp finely ground black pepper
– 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet. Prick the pastry all over with a fork to prevent puffing.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden and moisture has evaporated, about 10 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool slightly.
4. In a small bowl, mix goat cheese, egg, cream, pepper, and salt until smooth.
5. Spread the goat cheese mixture evenly over the puff pastry, leaving a 1-inch border.
6. Top with the mushroom mixture, spreading it out evenly.
7. Bake for 20-25 minutes, until the edges are golden and puffed.
8. Let cool for 5 minutes before slicing. Use a sharp knife for clean cuts.
Unexpectedly, the tart’s flaky crust contrasts beautifully with the creamy filling and earthy mushrooms. Serve it warm with a drizzle of truffle oil for an extra touch of luxury.

White Mushroom and Rosemary Focaccia

TThis White Mushroom and Rosemary Focaccia is a rustic, aromatic bread that’s perfect for any meal. Its crispy crust and soft interior make it a crowd-pleaser.

Ingredients

– 3 cups all-purpose flour, sifted
– 1 packet active dry yeast
– 1 tsp granulated sugar
– 1 cup warm water (110°F)
– 1/4 cup rich extra virgin olive oil, plus more for drizzling
– 1 tsp sea salt
– 1 cup sliced white mushrooms, thinly sliced
– 2 tbsp fresh rosemary, finely chopped
– 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. Stir in olive oil and salt into the yeast mixture.
3. Gradually add flour, mixing until a sticky dough forms.
4. Turn dough onto a floured surface. Knead for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth. Let rise in a warm place for 1 hour until doubled.
6. Preheat oven to 425°F. Punch down dough and press into a greased 9×13 inch baking pan.
7. Scatter mushrooms and rosemary over dough. Drizzle with olive oil and sprinkle with black pepper.
8. Bake for 20-25 minutes until golden brown.
9. Let cool in pan for 5 minutes before slicing.
LThe focaccia boasts a crispy exterior with a tender, airy crumb. Serve warm with a drizzle of olive oil or alongside a hearty soup for a satisfying meal.

White Mushroom and Pea Risotto

Oozing with creamy texture and vibrant flavors, this White Mushroom and Pea Risotto is a comforting dish that’s both elegant and easy to make. Perfect for a cozy dinner, it combines earthy mushrooms with sweet peas for a balanced bite.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups low-sodium chicken stock, kept warm
• 1/2 cup dry white wine
• 1 cup fresh peas, shelled
• 8 oz white mushrooms, thinly sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 2 tbsp rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Salt and finely ground black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil and 1 tbsp butter in a large pan over medium heat until butter melts.
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in sliced mushrooms, cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure mushrooms brown nicely.
4. Add Arborio rice, toast for 2 minutes until edges become slightly translucent.
5. Pour in white wine, stir continuously until fully absorbed.
6. Begin adding warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. Tip: Constant stirring releases the rice’s starch, creating a creamy texture.
7. After 15 minutes, stir in fresh peas.
8. Continue adding stock until rice is al dente and mixture is creamy, about 5 more minutes.
9. Remove from heat, stir in remaining butter and Parmesan cheese. Season with salt and pepper. Tip: Let risotto rest for 2 minutes before serving to thicken.
10. Garnish with chopped parsley.

Mouthwatering and velvety, this risotto boasts a perfect balance of earthy mushrooms and sweet peas. Serve it as a main with a crisp salad or alongside grilled chicken for a heartier meal.

Conclusion

Just like that, we’ve explored 19 scrumptious white mushroom recipes perfect for any event! Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to delight. Don’t forget to whip up your favorites, drop us a comment with your top picks, and spread the love by sharing this article on Pinterest. Happy cooking!