Serve this crowd-pleasing side with roasted chicken, pork or steak. A much healthier take on the old-fashioned green bean casserole, this version thankfully skips the canned soup and fried onions! Fresh green beans are cooked until crisp-tender and topped with a garlicky-thyme mushroom sauce, shallots and crumbled chèvre.

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley. This chicken and mushroom risotto is incredibly creamy and savory. Using both dried shiitakes and fresh creminis adds dimension and complexity to the risotto.

Lemon zest and juice provide a brightness to cut through the richness. This vegan version of beef jerky has the same level of smoky spice you'd expect from the real thing. It can be enjoyed as a snack or on top of a salad for a jolt of meaty, umami goodness.

It's also a great snack to take camping! The mushrooms stay pretty chewy no crunch except for some of the crispy ends ; this method is a great option if you don't have a dehydrator. Mushrooms and creamy black beans spiced with cumin and oregano create the filling for this vegetarian enchilada casserole.

Pepper Jack adds nice flavor, but you can substitute regular Monterey Jack cheese if you don't want the heat. Skip the pricy Starbucks breakfast in favor of our oven-baked egg bites, which are packed with spinach and mushrooms.

Baking the egg bites in a hot-water bath creates a similar cooking environment to that of the sous vide method. The added moisture helps gently steam the eggs, creating an almost soufflé-like consistency. Enjoy these meal-prep-friendly egg bites as is, or serve with a dollop of salsa or hot sauce, or sliced avocado.

The rich mushroom sauce in this vegan version of classic beef stroganoff gets thick and creamy thanks to vegan sour cream. This crab-stuffed mushroom recipe is perfect for Christmas, New Year's Eve and other holiday parties or any other time you need a quick and easy appetizer.

The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor similar to artichokes that doesn't mask the rich, sweet flavor of fresh crabmeat. Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots.

We omitted the traditional butter in the duxelle and added chard for a nutritional boost. Serve this hearty side in place of mashed potatoes at any holiday feast or enjoy it as a vegetarian main dish. Use limited data to select advertising. Create profiles for personalised advertising.

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Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content. List of Partners vendors. Healthy Recipes Ingredients Healthy Mushroom Recipes. By Danielle DeAngelis. Danielle DeAngelis.

She previous worked as the fellow and as an assistant editor for the brand. Her passion for reading, writing and eating local all guide her in her position at EatingWell.

EatingWell's Editorial Guidelines. Trending Videos. View Recipe. In this elegant-yet-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just enough truffle to elevate each forkful, that gentle heat helps develop and release the truffle's deepest flavor.

With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom. Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges.

To ensure a balanced stuffing, keep stirring the mixture until the stock and eggs have completely absorbed into the bread. These spicy, savory noodles are a must for Lucky Chow producer Danielle Chang at her Lunar New Year feast. Cutting the noodles is strictly forbidden because cutting is a metaphor for shortening a life, so twirl the long strands to serve and eat.

A mix of torn and sliced mushrooms also a symbol of health and longevity adds a variety of textures and a bite of umami to this quick-cooking dish. The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration.

The recipe calls for purchased puff pastry, which cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a varied mixture will add more flavor and texture to the pie.

At New York City's Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard.

Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor. Wood can be as essential and impactful an ingredient as fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food. In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche.

A sweet and spicy take on Bordeaux-style red wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the secret to the sauce's depth, while mushrooms and onions add unctuous texture. Fistfuls of fresh herbs, fragrant strips of orange peel, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food.

The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate. A duo of alliums — shallots and pearl onions — become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts.

Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy. For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough bread, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and then crowns it with a mound of rich scrambled eggs.

The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, but you can use a mix of any fresh mushrooms available at the market.

This layered pasta masterpiece from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta.

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen.

Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping. With just enough cranberries in each bite to balance out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature.

Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang.

It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus. Inspired by German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms.

A beurre manié — a quick mash of softened butter and flour — is the key to thickening the delicious sauce in this braise. Starting over hot coals and finishing over low heat mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the world.

After marinating, some of the chicken pieces may break apart; simply tuck those loose pieces in the center of the skewered stack. Use three skewers to stack and stabilize the shawarma so it's easy to maneuver on the grill.

Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise classic risotto. Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.

Chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the potato topping in his vegetarian take on shepherd's pie. You can absolutely enjoy this dish for breakfast, but if you're serving it for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.

For a double dose of mushroom flavor, Twin Cities chef Thomas Boemer tops these super-savory crêpes with roasted wild mushrooms and a creamy mushroom sauce.

If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza. The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Just combine goat cheese, Parmesan, milk, and some of the still-hot pasta-cooking water, and it's done.

Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.

At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, "Oyster mushrooms are the awesomest.