What can you make with fresh mushrooms? These 12 mushroom recipes provide measured ingredients, suitable cuts and step-by-step methods: sautéed mushrooms, stuffed mushrooms, pasta, soup, gratin, omelette, chicken, pastry parcels, potatoes, quiche, roasted oyster mushrooms and sauce. Choose according to your available time and the mushrooms’ role in your meal. Prepare a suitable kitchen knife, a stable chopping board and a large frying pan. Quantities refer to cleaned, ready-to-cook weight unless stated otherwise. Timings are estimates, not results from kitchen testing: allow longer if your equipment requires additional batches. For varieties, cleaning and fresh mushroom storage, see our guide to preparing and cooking mushrooms. This article focuses on recipes and adjustments specific to each dish. Before cooking: except for the oyster mushroom recipe, these dishes are designed for cultivated white or chestnut button mushrooms bought from a professional seller. Do not automatically replace them with morels, shiitake or wild-picked mushrooms: identification and cooking requirements differ. A photograph or app is not sufficient to identify a harvest, and cooking does not make a poisonous species edible. Follow ANSES guidance on wild-picked mushrooms (in French) and the instructions for the products you use. Recipe contents Choose a recipe for your available time 1. Garlic and parsley mushrooms 2. Stuffed mushrooms 3. Creamy tagliatelle 4. Homemade mushroom soup 5. Parmesan mushroom gratin 6. Mushroom and herb omelette 7. Chicken with mushrooms 8. Mushroom and cheese pastry parcels 9. Sautéed potatoes 10. Mushroom and Comté quiche 11. Roasted oyster mushrooms 12. Mushroom sauce Troubleshoot sauces, fillings and pastry Adapt your meal Plan for leftovers Recipe questions Useful equipment Which recipe suits your available time? Recipe Servings Estimated total time Plan ahead for Garlic and parsley mushrooms 4 side dishes 30–45 min Several batches Stuffed mushrooms 4 starters 50–60 min Large, evenly shaped caps Tagliatelle 4 main courses 35–40 min Cooking pasta alongside the sauce Mushroom soup 4 starters 45–50 min 1 cm potato cubes Gratin 4 side dishes 50–60 min Pan cooking followed by baking Omelette 2 servings 25–30 min Cooking mushrooms before adding eggs Chicken 4 main courses 45–55 min Cooking poultry thoroughly Pastry parcels 4 parcels 65–75 min Includes cooling the filling Sautéed potatoes 4 side dishes 45–55 min Using two pans at once Quiche 4–6 slices 70–80 min, plus 10 min resting Blind-baking the pastry Roasted oyster mushrooms 4 side dishes 30–45 min A single layer on the tray Sauce Serves 4 35–45 min Gentle reduction These portions serve different purposes: mushroom gratin as a side dish is not the same meal as a plate of pasta. For oven recipes, preheat while preparing the ingredients. Temperatures are given for conventional then fan ovens; follow your pastry instructions and account for your own oven. 1. Garlic and parsley mushrooms Mushrooms with parsley: an AI-generated illustration, not a photograph of a kitchen-tested recipe. Serves 4 as a side dish. Preparation: 10–15 min. Cooking: 20–30 min for several batches. Total: 30–45 min. Ingredients 600 g cleaned button mushrooms 2 garlic cloves 10 g parsley 2 tablespoons olive oil 20 g butter Salt and pepper Method Quarter small mushrooms and cut larger ones into 6–8 mm slices. Chop the garlic and parsley separately. Heat some of the oil in a large frying pan without letting it smoke. Add the first batch in one layer. Cook for about 8–12 min, stirring occasionally, until the water evaporates and the mushrooms colour. Set aside and repeat with the remainder, without burning the pan juices. Return all mushrooms to the pan over moderate heat. Add butter and garlic for 1–2 min without browning the garlic. Season with salt and pepper, then add parsley off the heat. Serve immediately. Success cue: there is no pool of liquid in the pan and the mushrooms have golden surfaces. Serve with an omelette, mashed potatoes or lentils. CuisinerTelUnChef chef’s tip: prepare the garlic and parsley before the first batch. Keep them in separate small bowls so you do not have to leave the pan while the mushrooms are browning. 2. Mushrooms stuffed with herbs and cream cheese Illustrative presentation of stuffed mushrooms. AI-generated image, not a photograph of a kitchen-tested recipe. Serves 4 as a starter, 3 mushrooms per person. Preparation: 20 min. Cooking: 30–40 min. Total: 50–60 min. Ingredients 12 large button mushrooms, approximately 650–750 g before preparation 150 g plain cream cheese 1 shallot 1 small garlic clove 30 g breadcrumbs 30 g grated cheese 1 tablespoon oil 2 tablespoons chopped parsley, salt and pepper Method Preheat the oven to 190°C conventional, 170°C fan. Carefully remove the stems from the cleaned mushrooms and chop them into 3–4 mm pieces. Leave the caps whole. Soften the finely chopped shallot in the oil for 3 min, then add the stems for 7–10 min, until no liquid remains. Add garlic for the final minute. Allow to cool slightly, then mix with the cream cheese, parsley and half the breadcrumbs. Taste the cheese before seasoning. Arrange caps cavity-side up in a lightly oiled, shallow baking dish. Fill without packing tightly; add the remaining breadcrumbs and grated cheese. Bake for 20–25 min until caps are tender and the filling is hot and golden. Allow longer for very large mushrooms. Avoid: a runny filling. Reduce the chopped stems before mixing; do not compensate for a large amount of water by continually adding breadcrumbs. 3. Creamy mushroom tagliatelle Serves 4. Preparation: 15 min. Cooking: 20–25 min, with pasta cooking alongside. Total: 35–40 min. Ingredients 400 g dried tagliatelle 400 g button mushrooms 200 ml pouring cream 1 shallot and 1 garlic clove 40 g grated Parmesan 1 tablespoon oil and 10 g butter Parsley, salt and pepper Method Slice mushrooms 4–5 mm thick. Brown in the oil in one or two batches, taking about 10–15 min overall depending on the pan. Add butter and finely chopped shallot; cook for 3 min over moderate heat. Add garlic for 1 min, followed by cream for 3–5 min at a gentle simmer. While making the sauce, cook pasta according to its packet. Reserve 150 ml cooking water before draining. Toss pasta with the sauce. Add the reserved water by the spoonful, only as needed. Stir in Parmesan and parsley off the heat, then adjust seasoning. Variation: start fresh pasta later, so it finishes just as the sauce is ready. 4. Homemade mushroom soup Serves 4 as a starter. Preparation: 15 min. Cooking: 30–35 min. Total: 45–50 min. Ingredients 500 g button mushrooms 200 g peeled potatoes 1 onion 750 ml vegetable stock 100 ml cream 20 g butter, pepper and salt if needed Method Slice the mushrooms, cut potatoes into even 1 cm cubes and finely chop the onion. Soften the onion in the butter for 4–5 min. Add mushrooms for 8–10 min, stirring. Add potatoes and stock. Bring to a simmer and cook for about 20 min until the cubes crush easily. Remove from the heat and carefully blend with a stick blender, keeping its head submerged to limit splashing. Add cream, reheat gently and adjust consistency with a little hot water if needed. Success cue: the soup should lightly coat a spoon without turning into a thick purée. Do not seal an ordinary jug blender filled with boiling-hot liquid. 5. Parmesan mushroom gratin Serves 4 as a side dish. Preparation: 15 min. Cooking: 35–45 min. Total: 50–60 min. Ingredients 600 g button mushrooms 200 ml cream 60 g grated Parmesan 1 shallot and 1 garlic clove 1 tablespoon oil Thyme, pepper and a little salt Method Preheat to 190°C conventional, 170°C fan. Quarter the mushrooms. Cook in oil, in batches if necessary, for 15–20 min to evaporate water and develop colour. Add shallot for the final 3 min, followed by garlic for 1 min. Add cream and thyme, simmer for 2 min and taste. Transfer to a dish approximately 20 × 25 cm, avoiding an overly deep layer. Scatter with Parmesan and bake for 15–20 min. The gratin should bubble at the edges and turn golden on top. Important: oven time is additional to pan cooking. Putting raw mushrooms straight into cream will not produce the same result. 6. Mushroom and herb omelette Serves 2. Preparation: 10 min. Cooking: 15–20 min. Total: 25–30 min. Ingredients 4 eggs 200 g button mushrooms 1 small shallot 15 g butter and 1 teaspoon oil 1 tablespoon chives, salt and pepper Method Slice mushrooms 4–5 mm thick. Cook in the oil and half the butter for 8–12 min; add shallot for the final 3 min. Beat eggs with chives, salt and pepper. Once the mushroom liquid has evaporated, lower the heat and add the remaining butter. Pour in the eggs. Gently draw the set edges towards the centre to let uncooked egg flow into the gaps. Cook for 3–5 min, or longer if needed. Fold and serve when cooked to your preference. For vulnerable people, choose thoroughly cooked eggs rather than a runny centre. CuisinerTelUnChef chef’s tip: cook mushrooms before the eggs. Adding them raw leaves a choice between undercooked mushrooms and eggs that have become dry. 7. Creamy chicken and mushrooms Serves 4. Preparation: 15–20 min. Cooking: 30–35 min. Total: 45–55 min. Ingredients 600 g chicken breast 300 g button mushrooms 200 ml cream and 100 ml chicken stock 1 shallot 1 tablespoon oil and 15 g butter Salt, pepper and optional thyme Method Quarter mushrooms and prepare the shallot before handling chicken. On a dedicated board, cut poultry into 3 cm pieces. Wash hands and utensils after contact with raw meat; do not rinse the chicken. Brown chicken in oil for 5–6 min, in batches if needed. Set aside on a plate reserved for the still partially cooked meat. Add butter and mushrooms to the sauté pan; cook for 10–12 min. Add shallot for the final 3 min. Pour in stock, loosen any browned but not burnt pan juices, then add cream and chicken. Simmer gently for 10–15 min until the chicken is thoroughly cooked through. Time alone does not prove poultry is cooked: check the largest piece, ideally with a suitable food thermometer following applicable food safety guidance. Serve with rice or cooked vegetables, using clean serving dishes. Avoid: returning cooked poultry to an unwashed plate that held raw or partially cooked chicken. 8. Mushroom and cheese puff pastry parcels The cut parcel illustrates a cohesive filling and golden pastry. AI-generated image, not a photograph of a kitchen-tested recipe. Serves 4, one large parcel per person. Preparation: 20 min. Cooking: 35–40 min. Filling cooling time: 10–15 min. Total: 65–75 min. Ingredients 1 rectangular sheet of puff pastry, 250–280 g 250 g button mushrooms 1 shallot 80 g grated cheese 2 tablespoons thick cream 1 tablespoon oil 1 egg yolk mixed with 1 teaspoon water, salt and pepper Method Chop mushrooms into 3–4 mm pieces. Soften shallot in oil for 3 min, then add mushrooms for 10–12 min. Cook off the liquid. Add cream and reduce for 1–2 min. Stir in cheese off the heat. Spread the filling on a clean plate and cool for 10–15 min. Preheat to 200°C conventional, 180°C fan, or follow pastry instructions. Cut four equal rectangles. Place filling on one half of each, leaving a 1.5 cm border. Lightly moisten the edges, fold over and seal with a fork. Make a small vent in the top without piercing the base. Brush with egg wash without letting it run over the cut edges. Bake on a lined tray for 20–25 min until both base and top are cooked and golden. Allow longer if needed. Success cue: the filling should be neither hot nor watery during assembly. Keep pastry chilled while preparing the filling. 9. Sautéed potatoes with mushrooms Serves 4 as a side dish. Preparation: 15 min. Cooking: 30–40 min using two pans at once. Total: 45–55 min. Ingredients 800 g peeled waxy potatoes 300 g button mushrooms 1 onion 3 tablespoons oil, divided between the pans 15 g butter, parsley, salt and pepper Method Cut potatoes into 1.5 cm cubes, rinse and dry very thoroughly. Slice the onion and quarter the mushrooms. Heat 2 tablespoons oil in a large pan. Add potatoes and cook over medium heat for 25–35 min, turning regularly. Lower the heat if the outside colours too fast. Add onion after about 15 min. In another pan, cook mushrooms in the remaining oil for 10–15 min until their liquid evaporates and they colour. When potatoes are tender in the centre, combine both preparations for 2–3 min. Add butter and parsley, then season. With one pan: cook mushrooms first and set aside, then prepare the potatoes. Allow approximately 10–15 min longer. 10. Mushroom and Comté quiche For a 24 cm metal tin, 4–6 slices. Preparation: 20 min. Cooking: 50–60 min including blind-baking. Total: 70–80 min, plus 10 min resting. Ingredients 1 sheet of shortcrust pastry, 230–250 g 350 g button mushrooms 3 eggs 200 ml cream and 50 ml milk 100 g grated Comté 1 shallot and 1 tablespoon oil Pepper, nutmeg and a little salt Method Preheat to 180°C conventional, 160°C fan. Line the tin with pastry, prick the base and cover with baking paper and suitable baking weights. Blind-bake for 12–15 min, then remove weights and paper. Meanwhile, slice mushrooms 4–5 mm thick. Cook in oil for 12–15 min to evaporate their liquid; add finely chopped shallot for the final 3 min. Let cool slightly. Beat eggs, cream and milk together; add Comté, pepper and nutmeg. Season lightly with salt. Spread mushrooms over the pre-baked base, pour in the egg mixture and bake for 35–45 min. The centre must be set without free liquid, and the pastry cooked underneath. Rest for 10 min before slicing. Success cue: a smaller tin creates a deeper filling and changes cooking time. Do not judge the centre solely by the colour of the cheese. 11. Roasted oyster mushrooms with thyme and lemon Serves 4 as a side dish. Preparation: 10–15 min. Cooking: 20–30 min. Total: 30–45 min. Ingredients 500 g cleaned cultivated oyster mushrooms 2 tablespoons olive oil 1 finely chopped garlic clove 1 teaspoon thyme leaves 1–2 teaspoons lemon juice, salt and pepper Method Preheat to 210°C conventional, 190°C fan. Trim very tough bases and separate mushrooms into strips approximately 2–3 cm wide. Toss with oil and thyme. Spread in one layer on a large tray; use two trays if needed rather than crowding them. Roast for 20–30 min, turning halfway. Mushrooms should be cooked through, tender and golden at some edges. Watch smaller pieces to avoid burning. Add garlic for the final 5 min, then salt, pepper and lemon after cooking. Serve with: polenta, chickpeas or cooked grains. Add lemon at the end so it does not wet the roasting tray. 12. Creamy mushroom sauce Serves 4. Preparation: 10–15 min. Cooking: 25–30 min. Total: 35–45 min. Ingredients 300 g button mushrooms 1 shallot 200 ml full-fat pouring cream 100 ml low-salt stock 15 g butter and 1 teaspoon oil 1 tablespoon parsley, pepper and salt if needed Method Slice mushrooms 4–5 mm thick; chop a third more finely if you prefer a more cohesive texture. Cook in oil and butter for 10–15 min. Add shallot for the final 3 min, lowering the heat. Pour in stock and reduce for 3–5 min without letting the pan burn dry. Add cream and simmer gently for 5–8 min until the sauce coats a spoon. Stir regularly. Add parsley and pepper, then taste before salting. Too thick? Add hot water one spoonful at a time. Too thin? Reduce a little longer in a wide pan. Gentle reduction is not the same as prolonged vigorous boiling, which can destabilise the cream. Troubleshoot sauces, fillings and pastry Dish Problem Adjustment Stuffed mushrooms and pastry parcels Runny filling Reduce mushrooms before adding cheese; cool pastry filling Gratin Watery base Do not skip pan cooking before baking; use a shallow dish Quiche Soggy pastry or liquid centre Blind-bake, drain the filling and check the centre before removing from the oven Tagliatelle Overly thick sauce Add reserved pasta water a spoonful at a time Soup Too thick Thin with hot liquid after blending, then taste again Potatoes Cubes still firm Continue cooking gently and check a cube in the centre; keep mushrooms separate meanwhile Adapt your meal without changing every ingredient For a vegetarian meal, use vegetable stock and check the rennet in cheeses if necessary. Chicken dishes remain separate. For dairy-free versions, the sautéed mushrooms, potatoes and oyster mushrooms adapt easily with oil instead of butter; an unsweetened plant-based cooking cream can replace cream in pasta or sauce, with a different consistency. To avoid gluten, choose suitable pasta, pastry and breadcrumbs, and check stocks. Possible allergens include milk, eggs, gluten and, depending on the products used, celery, soya or nuts. Mushrooms alone do not replace the protein portion of a meal: add lentils or chickpeas to the side dishes, for example. Prefer rice to pasta? See our detailed mushroom risotto recipe, dedicated to cooking the rice and finishing with Parmesan. Plan for leftovers Promptly divide leftovers into small, clean containers and refrigerate within two hours of preparation, at no more than 4°C in the appropriate fridge compartment. Plan to eat them within two days, respecting any shorter instruction for an ingredient. Reheat only the portion needed, evenly and thoroughly. ANSES food hygiene guidance (in French) explains these general precautions. Reheat soup and sauce gently, stirring and adding a little water if needed. Quiche and pastry parcels retain a better texture in the oven than in the microwave. Prefer a freshly made omelette. To prepare ahead, keep cooked filling and pastry separate until assembly, maintaining the cold chain. Do not refreeze a thawed dish. Practical recipe questions What can I make with 250 g of mushrooms? This is exactly the quantity for four pastry parcels. It also makes an omelette for two with a little more filling than the version above, or a slightly smaller amount of sauce. Can I use frozen mushrooms? They are better suited to sauce, soup or pasta, depending on product instructions. Allow more time to evaporate water and follow the packaging for any thawing requirements. Stuffed mushrooms need whole caps firm enough to fill. Which recipe can I make without an oven? The sautéed mushrooms, pasta, omelette, chicken, sauce and potatoes use a frying or sauté pan; soup needs a saucepan and blender. Potatoes take longer with only one frying pan. How do I fill mushrooms without breaking them? Choose large, evenly shaped caps, remove stems without hollowing them out excessively and fill without packing tightly. Arrange in one layer so you can lift them out with a spatula. Can I use lower-fat cream? Depending on the product, yes, but the sauce may be thinner or less stable. Simmer gently and watch the reduction; vigorous boiling will not necessarily reproduce the texture of full-fat cream. Should I double the cooking time when doubling quantities? Not automatically. More pan batches take longer. In the oven, maintain a comparable depth using a larger dish or several dishes and check doneness; a much deeper dish changes the result. Useful equipment for these recipes Alongside the knife and board mentioned above, a suitable manual food chopper can help prepare shallots and filling, using pulses to avoid a purée. A cheese grater handles Parmesan for the gratin and Comté for the quiche. Follow instructions and keep fingers away from blades. Also allow for a large frying pan for batches, a shallow gratin dish, a 24 cm metal quiche tin and a blender suitable for hot liquids for the soup. These specifications help reproduce the depths and estimated timings. Cook like a chef Start with the dish that suits your equipment and available time. Sautéed mushrooms teach batch control, stuffed mushrooms teach dry filling preparation, and quiche teaches two-stage baking. With CuisinerTelUnChef, each recipe becomes an opportunity to practise a useful technique rather than adding ingredients at random.