The Taste of Fall: Delicious Mushroom Recipes for Cozy Fall Dinners


If you ask me, pumpkins aren’t the symbol of fall—instead, it’s mushrooms. Once the leaves turn red and gold, the air becomes crisp, and the weather chilly, all I crave is a hearty mushroom-based meal. So let’s celebrate this earthy delight in all its savory glory. Whether you’re a gourmet cook or just a beginner, we’ve collected some hearty mushroom recipes that will warm your heart. So let’s explore what delicious meals you can enjoy during this gorgeous season.

Creamy Mushroom Risotto

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent. Then, add Arborio rice and stir for a couple of minutes until the rice is well-coated and slightly translucent around the edges. Pour in white wine and cook until it’s mostly absorbed by the rice. Begin adding vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. This process should take about 20–25 minutes, and the rice should become creamy and tender. In a separate pan, sauté the mushrooms of your choice in olive oil until they’re tender and slightly crispy. Finally, fold the sautéed mushrooms and grated vegan cheese into the risotto. Season with salt and black pepper. Serve the creamy mushroom risotto hot, garnished with fresh thyme leaves for an extra touch of fall flavor.

Stuffed Portabello Mushrooms

To create this dish, preheat your oven to 375 °F. In a skillet, heat olive oil over medium heat, and add minced garlic and chopped spinach. Sauté until the spinach wilts and the garlic becomes fragrant. Remove from heat and let it cool slightly. In a mixing bowl, combine the sautéed spinach and garlic with vegan cheese and grated vegan mozzarella. Mix until well combined, and season the mixture with salt and black pepper to taste. Place the Portabello mushrooms on a baking sheet, gill-side up. Spoon the spinach and cheese mixture into each mushroom cap. Then, bake the stuffed mushrooms in the preheated oven for about 20 minutes, or until the mushrooms are tender and the cheese is bubbly and golden. To complete the dish, garnish with fresh basil leaves and serve hot.

Creamy Shiitake Mushroom Soup

For a delightful, creamy shiitake mushroom soup, start by melting vegan butter and heating olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until the onion becomes translucent. Then, add sliced shiitake mushrooms to the pot and cook until they start to brown and become tender. Pour in vegetable broth, bringing the mixture to a simmer. Allow it to cook for about 20 minutes to let the flavors meld. To achieve a smooth consistency, use an immersion blender or transfer the soup to a blender for puréeing. Return the soup to the pot, add dairy-free heavy cream, and stir until well combined. Season with salt and black pepper to taste, and let it simmer for an additional 10 minutes, stirring occasionally.

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