Mushroom recipes that turn every meal into a gourmet experience.
If you’ve never cooked super-fresh mushrooms before, you’re in for a treat. The secret to cooking our mushrooms is to let them “sweat” out their moisture — you’ll get the hang of it.
Whether you’re looking to satisfy your mushroom obsession, host an unforgettable dinner party, or elevate a quick and easy meal, one of our tried and true recipes will hit the spot.
Mushrooms and Butter
Mushroom Pasta
Mushroom Risotto
Vegan Sapa Sui with Mushrooms
Fried Oyster Mushrooms
Mushrooms and Ramen
Mushroom Broth
What is Umami?
Umami is one of your primary taste profiles. It’s a flavor.
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Sweet
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Sour
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Umami
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Salty
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Bitter
Umami is found naturally in foods like…
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Soy Sauce
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Mushrooms!
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Parmesan Cheese
Get your Umami fix with our most-loved Anchorage mushroom recipes.
Our signature recipe:
Mushrooms and Butter
If you’re new to cooking happy mushrooms, you can’t go wrong with this recipe. It’s delicious and fun.
Mushrooms and Butter
What you’ll need: Mushrooms, butter, salt. Herbs of your choice.
You don’t need to wash your mushrooms. Your bag will always contain fresh, clean mushrooms.
Shred or cut your mushrooms into pieces. Try to make them the same size in terms of cooking time. The stems are thicker than the mushrooms. All of it is edible and nutritious.
Lightly oil a pan, dutch oven, or pot, and heat on medium.
Add mushrooms and cook on medium for about 15 -20 minutes. Stir occasionally. The mushrooms start “sweating” — they are releasing a lot of moisture.
Once the steam stops, add butter and let the mushrooms absorb it. Cook until desired brownness.
Add a dusting of salt and pepper to taste. Enjoy!
Add aromatics…
If you want to add onions or garlic, do it when you add the butter and cook for about five minutes.
Make it a mushroom pasta…
You can also make this a great pasta dish by adding cooked pasta to the mushrooms with any kind of sauce. Here’s our recipe for a great mushroom pasta:
Cook 8 oz pasta.
For the sauce: In a small saucepan, melt 2 Tbsp butter, add 2 Tbsp flour and whisk until smooth. This is called a Roux and is commonly used in French cuisine.
Add 1 cup half-and-half or whole milk slowly. Whisk or stir on medium-low for 2-3 minutes until desired creaminess. Add salt, lemon juice and a handful crushed of red pepper. Italian seasoning and Creole seasoning also work wonderfully in mushroom pasta dishes.
Add pasta and sauce to mushroom pan.
Mix in fresh, chopped parsley.
Sprinkle with red pepper flakes. Enjoy!
Serves 2-4
Every dinner party guest loves…
Low-Stir Mushroom Risotto
This is a fantastic dish to serve at a dinner party, bring to a holiday gathering, or for a cozy night at home.
Ingredients:
1 lb oyster mushrooms
2 cups arborio rice
2 shallots
5 1/2 cups chicken broth
1/2 cup white wine
4 TBS butter
1 TBS olive oil
1 cup parmesan cheese
1 tsp lemon juice
1 dash of red pepper flakes
salt and pepper to taste
Serves 4-6
Here’s how to make it:
Heat 5 1/2 cups chicken broth in saucepan
Heat 1 Tbsp of olive oil and 2 Tbsp of butter on medium in a dutch oven or cast iron pan on the stovetop.
Add diced shallots and sautee for 3 minutes
Add rice and stir to coat. Toast lightly for 3 minutes. Stir occasionally. Mmm… toasty rice.
Add white wine until it absorbs. Another 3 minutes.
Add 5 cups of the chicken broth and set the remaining 1/2 cup aside.
Turn down to medium low, cover, and cook for approximately 20 minutes. Stir 2-3 times to keep an eye on things. You can stir whenever you want, but this recipe is built around keeping it easy.
While the rice is cooking, start the happy mushrooms. Yay!
Cut or shred mushrooms into beautiful pieces that are all about the same size.
Lightly coat a pan with about 1 Tbsp olive oil and heat to medium.
Add mushrooms and sautee for approximately 20 minutes, stirring occasionally.
When the mushrooms stop steaming, melt in 1 Tbsp of butter and let it absorb. Add a dusting of salt. Cook mushrooms until desired brownness and crispiness.
Check the risotto. Stir constantly for 3-5 minutes constantly and let it all soak up. If it’s too thin, add more broth. If it’s too runny, stir and keep cooking. Keep an eye on the mushrooms too. It’s all about to come together.
When you’re happy with the rice, add parmesan cheese, 2 Tbsp butter, lemon juice, pepper flakes, salt, and pepper.
Skip the extra butter for a lower-cal meal.
When you’re happy with how the mushrooms look, plate risotto and top it with the mushrooms.
Garnish with a sprig of parsley.
Serve, enjoy, and always add your own flare.
Crave-worthy…
Vegan Sapa Sui
This traditional Samoan dish is usually made with pork, but our mushrooms create the same delicious result. It’s good. Like, really, really good.
Ingredients:
1 1b mushrooms
1 medium onion, sliced
4 carrots
1/2 head cabbage
4 cloves minced garlic
2 Tbsp ginger
1 Tbsp sesame oil
Green onions to top
1 cup soy sauce
1/2 cup water
7-ounces (4 “bunches”) bean vermicelli. Also called “mung bean noodles” or “glass noodles.” Available at Asian grocery stores.
Serves 6-8
Tear 1 lb mushrooms into bite-sized pieces.
Slice onions.
In a dish, soak mung beans in water for at least 10 minutes, set aside, then cut into bite-sized pieces with scissors.
In a Wok, heat 1 Tbsp sesame oil on medium heat. If you don’t have a wok, use a large frying pan. Add mushrooms and onions and cook for 20 minutes. (The mushrooms don’t crisp up in this recipe.)
While the onions and mushrooms cook, dice ginger and garlic.
Slice carrots lengthwise into halves or quarters, then across into pieces.
Add ginger and garlic and cook for 1 minute.
Add noodles, carrots, a 1/2 cup of soy sauce, a 1/2 cup of water, and bring to a boil.
Turn down to medium-low and cook for 10 minutes with the lid letting off some steam until carrots are tender, stirring occasionally.
Add water or more soy sauce and sesame oil if needed. You really can’t go wrong at this point!
When everything is looking about done, add the sliced cabbage and stir in. You want it to be a bit crunchy.
Top with green onions, and enjoy!
Indulge with some…
Fried Oyster Mushrooms
This recipe hits the spot just like french fries. A pound of mushrooms works great. Use it as a side, main dish, or special treat. So good.
Mix flour and spices in large bowl.
In separate bowl, add 1/3 cup of the flour mixture and add 3/4 cups water. Whisk until smooth.
Heat 40 oz oil canola oil high in in medium pot a 7-8 minutes until boiling, then turn down to medium. Always use caution when boiling oil. Dip each mushroom into the wet batter, then the dry batter and drop into oil.
Cook mushrooms approximately four minutes until golden brown. You can cook several mushrooms at a time but don’t overcrowd the pot.
Remove mushrooms and let rest on paper towels to remove excess oil. Cook another batch. Let cool on plate.
Enjoy with your favorite dipping sauce. They go excellent with cocktail sauce, honey mustard, and barbecue sauce — just to name a few.
Serves 2-4
Ingredients:
1 lb oyster mushrooms, leave pieces whole with trimmed stems
1 ½ cups flour
2 tsp paprika
2 tsp garlic powder
2 tsp teaspoon onion powder
1 tsp turmeric powder
1 tsp salt
Pepper and cayenne pepper to taste
40-ounce bottle of Canola oil for frying — or use an air fryer if that’s your jam.
Enjoy with cocktail sauce, ketchup, or whatever sounds amazing.
Honey-Soy dipping sauce:
1 Tbsp honey
1 Tbsp siracha
2 Tbsp soy sauce
Lemon-Dill dipping sauce:
3 Tbsp dill
2 Tbsp lemon juice
1 cup sour cream
Salt and pepper
It’s okay to love…
Ramen and Mushroom Soup
We do.
Heat olive oil on medium.
Sautee onions, celery, and carrots for five minutes.
Add garlic and 2 Tbsp mushroom granules in olive and sautee for three more minutes.
Add broth. Bring to a boil, then turn down and simmer or low for 20 minutes.
Add ramen noodles and simmer for an additional 3-5 minutes.
Or skip all of the above and add granules or a bunch of our mushroom powder to plain Ramen noodles. Mmmmm.
Serves 1-2
Ingredients:
1 Tbsp olive oil
1/2 onion
2 cloves garlic
2 stalks of celery
2 carrots
2 Tsbp oyster mushroom bits
32 oz chicken or vegetable broth
2 packages of Ramen noodles
Sip in the goodness with our…
Warm Winter Mushroom Broth
Hydrate. Recharge. Relax.
Put a teaspoon (or more) of mushroom powder in a mug.
Add 8-10 oz of boiling water. Stir.
Salt to taste. Or honey, perhaps? A dash of whiskey if you’re in the mood.
For more of a bite, mix half mushroom powder with half mushroom granules
Enjoy instantly! Just like tea. 🌈