This recipe calls for Chestnut mushrooms, but you could easily substitute another variety. Crispy miso marinated fish sits atop a bed of flavorful mushrooms and rice. A perfect entree to impress anyone!

If you’ve been here for a while, you know that we’re fully committed to the air-fried mushroom life. This is our take on buttermilk-fried-chicken-style oyster mushrooms. They are absolutely delicious, and are great on their own or as part of a sandwich!

Looking for a vegetarian (or vegan) take on the classic sandwich? Look no further than shiitake mushrooms! These meaty, umami-packed mushrooms make a perfect replacement for bacon.

This Oyster Mushroom Gyro is a perfect replacement for a more traditional gyro. Be sure to make some Mediterranean salad and taziki sauce to finish the meal!

We’ve been wanting to try another air-fried mushroom after how well our Air Fried Oyster Mushrooms turned out, so these feathery, layered Maitake mushrooms were the perfect excuse! Combined with lightly spicy Bang Bang sauce, this feels like the Bloomin’ Onion of mushrooms.

This is another classic method for cooking Lion’s Mane mushrooms: making the mushrooms into a steak! Derek Sarno of Wicked Kitchen in the U.K. is kind of the king of this style of cooking Lion’s Mane, and we were excited to try it after seeing him make so many on Instagram!

We got this method for cooking Chestnut mushrooms from our friends at Henrietta Red. We’re so proud to have our mushrooms on their menu, and we’re excited to be able to pass along their mushroom cooking methods to you.

Maitake mushrooms are such a treat, we always want to make sure that they are the highlight of any dish they’re featured in. These feta-rubbed maitake mushrooms are the perfect savory, salty, creamy dish.

This Oyster Mushroom Salad with Smoky Cheese is the perfect meal for a hot summer afternoon - feel free to substitute any tender greens for spinach, and any smoky cheese you’d like!

Lion’s Mane “crab” cakes are probably the number one recipe that comes up when you ask someone how to cook Lion’s Mane mushrooms, so it’s high time that we took a shot at it! These are delicious. Feel free to mix in real crab meat as well, if you want a more varied taste and texture!

This Mushroom Scampi can accommodate most types of mushrooms, so don’t hesitate to make some swaps! It’s a fresh and delicious dish for any time of the year. You’ll be amazed at how easy it is to replace shrimp with mushrooms.

This “recipe” is really more of a technique, and you can apply it to pretty much any variety of gourment mushrooms! So if you’ve got a mix, this is the perfect moment to use up all of the mushrooms in your fridge.x

This Oyster Mushroom Saag is one of the easiest dishes we’ve made (and most of the things we make are pretty easy, so that’s saying something!)

It comes together fast, and is a great way to use any kind of oyster mushroom + any fresh green like kale, chard, spinach, etc.

Shiitakes, Tofu, and Broccoli on a bed of Udon noodles is a healthy and delicious meal option that just happens to also be vegan and vegetarian!

This recipe is a quick and easy weeknight dinner option - and between the mushrooms and the 12 cloves of garlic, you’ll definitely get some health benefits from this one to balance out the butter!

This recipe is super quick and easy - perfect for lunch. And we didn’t notice that it was vegan and gluten free until after we made it, so it’s a great recipe for people with food sensitivities.

This is easily the best dish that we’ve ever made with our Air Fryer, so we hope it’s a hit! We’d recommend adding a bit extra spice if that’s what you’re into.

This mushroom barley soup is a healthy way to warm up when it’s cold outside. We adapted this recipe from Julia Turshen’s Mushroom Barley Soup for Dad, from her cookbook Simply Julia.

This quick and easy creamy mushroom soup was voted one of Food52’s most popular recipes in 2022, and with good reason!

This is the Sesame Fried Lion’s Mane recipe that Daishu McGriff, the Mushroom Queen of Memphis, Tennessee, developed for our Grow Mushrooms with Me #GMWM Round 2 campaign.

This classic Mushroom Bourguignon recipe was adapted from Melissa Clark’s recipe for NYT cooking. It’s the perfect thing for a chilly evening.

This dish was adapted from Julia Turshen’s incredible cookbook, Simply Julia. It is a quick, easy, and healthy-ish option for a delicious and hearty meal!

This dish was adapted from David’s favorite cookbook: Paul Prudhomme’s Louisiana Kitchen. We used a mix of mushrooms, and the Black Pearls were especially delightful in this dish.

This delicious Korean-inspired Pink Oyster Mushroom Slider recipe came from the Mushroom Queen herself, Daishu McGriff, in honor of round 3 of our Grow Mushrooms with me (#GMWM) campaign in March 2023!

This warm and filling vegetarian dish is the perfect thing to after a long winter day. You can use almost any kind of mushroom in this casserole.

These Korean-inspired Mushroom and Chicken Lettuce Wraps are a delicious option for dinner!

This is one of our very favorite recipes, and it’s worth the time and effort! Roasted sweet potatoes, lentils, and oyster mushrooms sit atop a bed of fluffy whipped feta. It’s the stuff of dreams!

This is a perfect hearty dish for cold nights (or mornings, if that’s what you’re into!) You can swap in pretty much any variety of oyster mushroom here.

This is a recipe for foil-wrapped mushrooms that you can make at home and then take on-the-go to grill wherever you’d like!

Looking to grill some mushrooms? These delicious Tandoori Mushrooms are a great option! We love using Black Pearl mushrooms for this recipe, but you can substitute as needed.