27 Umami-Packed Vegan Mushroom Recipes

With only eight ingredients and ready in 20 minutes, this scrumptious pasta dish is ideal for busy weeknights or a quick and hearty lunch. A full pound of mushrooms lends a rustic, woodsy flavor to the tangy tomato sauce. Plant-based milk adds creaminess, cutting the acidity of the tomatoes, while fresh (or dried) basil completes the dish.

“Oh my, is this good! And that's coming from a meat sauce lover.” —Mary

Ready in 30 minutes, this ultra-satisfying soup uses mushrooms to give the broth a rich, savory flavor, while kale, white beans, and tender potatoes add texture and heartiness. You’ll find yourself tweaking this incredibly versatile recipe to suit what you’ve got handy. For instance, if you don’t have kale, use another leafy green, such as spinach, collard greens, or Swiss chard.

“Yummy, comforting, and super easy. This soup makes me happy. It was so nice and manageable to cook after work. This will be part of my rotation.” —Betsy

These crowd-pleasing breaded portobello mushroom burgers look and taste like something you spent all afternoon in the kitchen making, but they actually come together surprisingly quickly. First, whip up the Thousand Island Aïoli (which takes 5 minutes); once that is out of the way, dredge mushrooms in plant milk, then coat them in seasoned panko breadcrumbs before air-frying. Not into buns? Serve over a salad or wrap in lettuce leaves instead.

“I absolutely loved this. I made it for non-vegan friends; they are still raving about this recipe.” —Connie

This plant-based twist on an Italian classic uses mushrooms and everyday veggies to provide robust flavor. Canned fire-roasted tomatoes add smoky depth, fresh sage and rosemary provide lively herbal notes, and the saucy goodness clings to every inch of the spiral rotini pasta. Ready in 45 minutes, you’ll want to add this one to your weekly rotation.

“One of our family's favorites! We love the flavor of the veggies mixed with the tomatoes and spices. Even my 2-year-old enjoys this dish!” —Aziel

Not just a tasty add-in, mushrooms are the key ingredient in this delicious gravy from Ann and Jane Esselstyn. Tweaked and improved over the years, this delightful gravy includes onion, garlic, miso paste, and tamari to deepen the flavor. To make it gluten-free, use certified gluten-free oat flour, tamari, and miso paste.

“This is delicious gravy! A Thanksgiving favorite.” —Corey

This 15-minute vegan Bolognese sauce is ready almost as fast as it takes to cook the pasta. Mushrooms add complex flavor to the sauce, which features diced tomatoes and canned tomato sauce for convenience, plus chopped chickpeas in place of ground meat. The Bolognese sauce also tastes delicious served over a baked potato or whole grain rice.

“I made this tonight, and it was very quick and easy! Very satisfying and eye appealing too!” —Melanie

One of the top 10 most-clicked recipes of 2024, this scrumptious linguine is simple to make and perfect for a weeknight meal. The pesto uses walnuts and mushrooms in place of the usual pine nuts, bringing a hearty depth of flavor. Cremini or fresh button mushrooms work well here, but you can also use portobello mushrooms.

“Delicious! Made as written, we loved it and will make often.” —Julie

Featuring mushrooms and broccoli in a creamy gravy, these crowd-pleasing mini casseroles are fun to eat and easy to make. Feel free to use whatever mushrooms you have on hand for this one!

“This is so good! I dumped it all into a deep baking dish and cooked it for 45 min. Otherwise, I followed the recipe as written.” —Sherry

These tantalizing tacos from Kiki Nelson feature sliced portobello mushrooms cooked with garlic salt and sweet barbecue sauce. Add pineapple, scallions, and red bell pepper for a quick and tasty meal, perfect for lunch or dinner.

“I have to say that these tacos were incredible! So easy and so tasty! Definitely going into the regular rotation!” —KO

You’ll want to keep Del Sroufe’s scrumptious four-ingredient portobello mushroom marinade recipe close at hand during barbecue season. Fresh ginger adds zing to the soy sauce marinade and complements the earthiness of the oversize mushrooms. Serve with whole grain buns or over a bed of greens for a satisfying meal that vegans and non-vegans will enjoy.

“Best marinade for a portobello [mushroom] I have had so far! Delicious!” —Amanda

With cooked brown rice ready to go, this mouthwatering eggplant dish comes together in 30 minutes. The silky texture of the eggplant and mushrooms combined with a savory soy sauce seasoned with hoisin, spices, and fresh basil make this dish truly memorable.

“Great dish, one of my FOK favs! I've also added other veggies such as zucchini, squash and green onions.” —Cherie

Whether you’re cooking a romantic dinner for two, feeding a family, or looking for a hearty appetizer for your next shindig, this heavy-on-the-mushrooms soup is a winner. Thick and creamy, it’s delicious served with a chunk of toasted whole grain bread. Note: The recipe only makes six cups, so double it if you need more!

“I love this soup! I’ve made it for company, and they loved it, too!” —Andre

Made with whole grain ramen noodles and featuring a tasty combo of trumpet and shiitake mushrooms, this is not your dorm-room ramen. Tofu adds extra oomph, fresh ginger adds tang, and plant-based milk adds creamy notes. To finish, garnish with nori slices or togarashi, a Japanese-style blend of seaweed and chiles (optional).

“Delicious! Best ramen I have ever had! And so simple to prepare!” —Laurie

This fan-favorite stew from Cathy Fisher features a medley of everyday veggies in a rosemary-scented broth. Bite-size chunks of juicy portobello mushrooms provide umami flavor, while tender potatoes add texture and extra body. This sensational soup is even better the next day, once the flavors have melded together, so be sure to make extra to enjoy leftovers.

“This is one of my favorite stews. The flavors are delightful, and it is definitely a comfort food.” —Marcie

This rustic risotto is loaded with mushroomy goodness and is perfect for spring when asparagus is in season. Aromatic garlic, grassy dill, and tangy lemon juice add bright flavor, and whole grain rice soaks up every bit of it!

“This is delicious! Wow, I’ve been WFPB for six weeks and tried many recipes here, but OMG, this is so freaking good.” —Madalyn

This restaurant-quality vegan paella features whole grain rice in a saffron-infused tomato sauce with umami-rich mushrooms providing an earthy background flavor. Bell pepper and peas lend sweetness, and frozen artichoke hearts and briny pimento-filled olives give this Spanish favorite Mediterranean flair.

“I served it in the cooking pan, and it made a beautiful presentation. My guests raved about it, and I will be adding it to my company meal repertoire.” —Allyn

Dried shiitake mushrooms are combined with nori seaweed, mustard seeds, garlic powder, and dried thyme in this deluxe salt-free seasoning. Keep it on the table and in the kitchen; it's a great way to add umami flavor to various savory dishes, from sauces, mashed potatoes, salads, marinades, rubs, and more.

Your mushroom-loving guests will go crazy for these stuffed mushroom bites filled with a smoky sweet potato, spinach, and chickpea filling. For another variation on the stuffed mushroom theme, check out our Smoky Vegan Stuffed Mushrooms filled with fresh fennel, cannellini beans, dates, and red onion.

“Great vegan appetizer! … Love the spices used in this dish!” —Barbara

Cremini mushrooms combine with chickpeas, walnuts, and everyday spices to create a chorizo-like filling in these popular tacos. Add steamed potatoes and bake for a few minutes before serving with your favorite taco trimmings. We love cilantro leaves, shredded red cabbage, chopped tomatoes, sliced radishes, and lime wedges, but feel free to get creative. Note: If you don’t have cremini mushrooms, use what you have.

“These were delicious! My whole family enjoyed these. I will be making these again for sure!” —Lori

This plant-strong take on Welsh-style cheesy toast features thyme-infused mushrooms and onion topped with a “cheesy” mustard and white bean sauce. These delectable open-faced sandwiches are ready in 30 minutes. If you’re short on time, prepare the sauce beforehand and store it in the fridge until ready to use.

“So delicious and satisfying! It's so tasty that I've made it a bunch of times. The finished sauce goes a long way.” —Noemi

Mushrooms add rich flavor to the chunky gravy in this whole-food, plant-based take on a holiday classic. A splash of white wine vinegar adds brightness, while oat flour thickens the gravy and is a good option if you’re gluten-free (just be sure to use certified gluten-free oat flour).

Quick-cooking orzo pasta makes a great base for a healthy bowl-based meal. In this recipe, sautéed mushrooms and bell pepper add savory flavor, while kidney beans lend heft, and fresh spinach provides a green lift. Drizzle with a creamy cashew sauce to finish. After you’ve made this once, you’ll have plenty of ideas for variations.

Light and bright, this Chinese-inspired soup features a peppy broth seasoned with lemon juice, soy sauce, and brown rice vinegar. Shiitake mushrooms, carrots, bell pepper, and bok choy add substance and work well with the light broth. Sichuan pepper lends subtle heat to the broth and has an odd but appealing unique mouth-numbing effect. Be sure to try it if you can—but the soup is also delectable if you omit it.

“It's absolutely delicious. I added snow peas to the broth and veggies, also some fresh corn. Having a birthday dinner with this recipe. Husband loved it the first time and wanted it again.” —Diane

You’ll savor every bite of these hunger-busting sandwiches. Mushrooms coated in a palate-pleasing mix of garlic, soy sauce, and vegetable broth are roasted alongside bell peppers and onion until juicy and tender. Serve atop your favorite whole grain bread, top with a creamy cannellini bean sauce, and dig in!

“This was delicious and super easy to prepare. Even my non-vegan family members enjoyed it.” —Theresa

Green beans have never tasted as good as in this delectable side dish, which also features sweet caramelized onions, umami-rich mushrooms, and fresh thyme. Crunchy toasted almonds add texture and ensure every mouthful is a great one. This is an ideal side dish for any festive occasion.

“I made this recipe to go with our Christmas dinner tonight. It was a smash hit.” —Sunny

This scrumptious seven-ingredient soup combines classic leek and potato flavor with ultra-flavorful fresh shiitake mushrooms. Freekeh is an ancient wheat grain that works well here, but you could also use cooked barley or whole grain rice. Use portobello, white button, or cremini mushrooms if you don't have shiitakes.

Check out these taste-bud-tingling mushroom kabobs from Chef Troy Levy for a stunning appetizer loaded with flavor. Levy’s Jamaican roots shine through in this recipe, with jerk-seasoned mushrooms char-grilled to perfection and served over a vibrant mango salsa. Extra spicy Scotch bonnet chile adds heat, but feel free to leave it out or use it sparingly if serving to a spice-averse audience.