maitake mushroom

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Green Beans with Mushroom XO Sauce

green beans, divided

Kosher salt

mushroom soy sauce soy sauce

black (Chinkiang) vinegar

rice vinegar

sugar

vegetable oil, divided

shiitake mushrooms, sliced

brandy

shallot, very thinly sliced

Fresno chile, thinly sliced

garlic cloves, thinly sliced

shrimp

scallions, green parts

chili oil

vinegar

Bon Appétit

Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry; trim stem ends.

Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.

Trim stem ends of remaining uncooked green beans. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.

Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chili oil and all of the green beans and toss well to combine. Serve topped with remaining scallions.

Stuff spiced, sautéed wild mushrooms into pan-crisped tortillas with melted cheddar for an easy, cheesy weeknight dinner.

Crispy Mushroom Quesadillas

coriander seeds

cumin seeds

fennel seeds

oregano

½ tsp. smoked paprika

Tbsp. olive oil

mushrooms

unsalted butter

10"–12" flour tortillas

Pickled

spice mill

With their frills and fans, maitake and oyster mushrooms are a texture lover’s dream—and you can make either (or both!) the star of this easy weeknight mushroom quesadilla recipe. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat. For extra flavor sauté the seared mushrooms with garlic, butter, and a mix of smoky and earthy spices before scattering them over warmed tortillas topped with melted cheese (we like cheddar, but Monterey jack or low-moisture mozzarella cheese works too). If you’re missing a few spices, any combination will work—and if all else fails, chili powder makes a solid substitute.

Finely grind coriander, cumin, fennel, oregano, and paprika in a spice mill or with a mortar and pestle.

Heat oil in a large nonstick skillet over medium-high. Add mushrooms in a single layer and cook, undisturbed, until very crisp underneath, about 3 minutes. Turn mushrooms over and season with salt. Continue to cook, tossing every minute or two, until browned all over, about 5 minutes. Sprinkle spices over and add garlic and butter; season with more salt. Cook, tossing often, until fragrant, about 1 minute. Transfer to a plate and let cool slightly. Wipe out skillet; reserve. Season mushrooms with more salt if needed.

Place reserved skillet over medium-low heat. Lay a tortilla in pan and top one side with half of cheese and half of mushrooms. Fold tortilla up and over filling. Repeat with remaining tortilla, cheese, and mushrooms to make another quesadilla. Cook, turning once, until golden and cheese is melted, about 5 minutes. Transfer to plates and top with onion, cilantro, and hot sauce.

Store-bought pizza dough, a bottle of your favorite BBQ sauce, and a melange of meaty mushrooms make this California Pizza Kitchen–inspired pie a weeknight hit.

BBQ Mushroom Pizza

mixed mushrooms, cut or torn into large pieces (about 3½ cups)

extra-virgin olive oil,

lb. store-bought pizza dough, room temperature

(or more) barbecue sauce

fresh mozzarella, torn (about 1 cup)

smoked Gouda, coarsely grated (about ½ cup)

red onion, thinly sliced

Kosher salt, freshly ground pepper

red pepper flakes and cilantro leaves (for serving)

As a child of suburbia, I have a special fondness for mall restaurants, the ultimate champion of which is California Pizza Kitchen. In particular, the chain’s BBQ Chicken Pizza looms large in my memory: sweeter than pizza probably should be, but savory too, with just enough cilantro sprinkled over the top to count as the inclusion of a vegetable. It was the meal I requested for at least one grade school birthday and shared with friends many times once I got my driver’s license and had the freedom to go anywhere (of course we picked…the mall).
This recipe is a vegetarian twist on the CPK fan favorite. All of the heavy hitters are the same: tangy barbecue sauce, melty cheese (a combo of mozzarella and smoked Gouda for richness and to double down on smoky flavor), and sweet red onion. But instead of chopped chicken breast, the meaty component is mushrooms (I like a mix of king trumpet, maitake, and oyster), which go crispy and tender in the oven in a way that chicken never could. With store-bought pizza dough and your favorite barbecue sauce on deck, it’s a recipe that comes together in minutes, no trip to the mall required. —Kendra Vaculin

Place a rack in upper third of oven and preheat to 475°. Drizzle 6 oz. mixed mushrooms, cut or torn into large pieces (about 3½ cups), with extra-virgin olive oil in a large bowl; toss to coat. Set aside.

Swirl 2 Tbsp. extra-virgin olive oil in a 12" cast-iron skillet to coat bottom and ½" up sides. Place 1 lb. store-bought pizza dough, room temperature, in pan; lift, stretch, and press dough so it fills pan. If dough shrinks from edges, cover with a kitchen towel and let rest 10 minutes before stretching again.

Bake just until crust is starting to set but hasn’t taken on any color, about 5 minutes. Carefully remove skillet from oven and spread ⅓ cup barbecue sauce over entire surface of crust. Top with 6 oz. fresh mozzarella, torn (about 1 cup), and 2 oz. smoked Gouda, coarsely grated (about ½ cup), followed by ½ small red onion, thinly sliced, and reserved mushrooms. Season with kosher salt and freshly ground pepper.

Return skillet to oven and continue to bake until crust is golden brown underneath, cheese is melted, and mushrooms are golden, 16–20 minutes longer.

Heat broiler. Broil pizza until mushrooms are browned and crispy and cheese is browned in spots and bubbling, about 2 minutes. (Begin checking after 1 minute.)

Drizzle more barbecue sauce over pizza if desired. Top with crushed red pepper flakes and cilantro leaves.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich, tomato-y sauce that tastes like it simmered for hours.

Pasta With Creamy Mushroom Ragù

Tbsp. extra-virgin olive oil

onion,

tomato paste

heavy cream

black pepper

rigatoni

Parmesan,

Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won’t soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they’ll be tender and flavorful in minutes (rather than hours). When you’re prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetable and meat scraps, then use them to add umami to your next pot of broth.
This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don’t add any pasta cooking liquid.

Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6–8 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes.

Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6–8 minutes.

Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13–17 minutes. Taste and season with pepper and more salt as needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.

Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes.

Divide pasta among shallow bowls or plates and top with more Parmesan.

Make this your go-to portable meal this summer. The meaty-without-meat sandwich is great enjoyed right away, or after its flavors have had a chance to develop.

Smashroom Sandwich

Tbsp. store-bought pesto

vegetable oil

10”–12” demi-baguette, ciabatta,

garlic clove, halved crosswise

fresh mozzarella, thinly sliced

cherry peppers

basil leaves

Turn up your sammie game with a satisfying Smashroom Sandwich destined for summer greatness. Here mushrooms get weighed down while they sizzle, resulting in crisp edges, tender middles, and flat expanses ideal for shingling between buns. You can eat this face-size monstrosity right away, but it’s just as good wrapped up and enjoyed in transit to the next adventure (hopefully, the beach). —Sarah Jampel

Place pesto in a large bowl. If using portobellos, remove stems and gills. Tear mushrooms into 3”–4” pieces. Heat 1 Tbsp. oil in a medium heavy skillet over medium-high. Arrange half of mushrooms in a single layer in skillet and cook until they start to sizzle, then wrap the bottom of a second heavy skillet that is small enough to nestle into the first with foil and use it to press down on mushrooms evenly (apply pressure with your body weight to really smash the mushrooms into the hot skillet). Cook, pressing down and rotating pan as needed for even browning, until mushrooms shrink significantly and are deeply browned underneath, about 3 minutes. Remove top skillet; season mushrooms with salt. Turn mushrooms over, add 1 tsp. oil to pan, and re-cover with foil-lined skillet. Cook, pressing, until second sides of mushrooms are well-browned, about 3 minutes. Transfer mushrooms to bowl with pesto. Repeat process with remaining mushrooms and 1 Tbsp. plus 1 tsp. oil. Toss mushrooms in pesto to coat.

Rub cut sides of baguette with garlic; discard garlic. Arrange mushrooms on bottom half of bread, then layer mozzarella on top. Season lightly with salt and top with cherry peppers and basil. Close and cut in half to make 2 sandwiches.
Do ahead: Sandwiches can be made 4 hours ahead. Store tightly wrapped at room temperature.

These dramatic, crispy seared maitake mushrooms make a statement and happen to be vegan.

Seared Maitake Mushrooms

leek, white and pale-green parts only, thinly sliced

cornichons, finely chopped

vegan mayonnaise

Dijon mustard

Tbsp. chopped fresh dill

Tbsp. chopped fresh tarragon

garlic cloves, finely chopped

olive oil

8-oz. maitake mushrooms, cleaned, halved through the stem

salt and black pepper

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

Spoon leek rémoulade onto plates and top with mushrooms.

Briny, puckery, and buttery, piccata is too delicious to reserve for chicken. 

Mushroom Piccata

lemon

extra-virgin olive oil, divided

all-purpose flour

shallot

dry white wine

Tbsp. capers

Tbsp. unsalted butter,

Parsley leaves with tender stems (for serving)

Briny, puckery, buttery piccata—but with lightly dredged and browned mushrooms instead of chicken or veal. Using two types of fat—oil and butter—is essential here. Sear the mushrooms in oil over high heat so they get nicely crisped and their flavor intensifies, then finish the sauce with a couple of tablespoons of butter. The last hit of silky sweet fat complements the mushrooms’ earthy flavor, while the lemon juice, olives, capers, and parsley perk it all up.

Using a sharp knife, slice lemon into very thin rounds, (aim to get about 6–8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside.

Heat 3 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp all over, 6–8 minutes. Season with salt and transfer to a large plate.

Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2–3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze in 1 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper.

Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated.

Top mushroom piccata with parsley just before serving.

Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top. 

Cheesy Mushroom Galette

(250 g) all-purpose flour

Diamond Crystal or ½ tsp. Morton kosher salt

(1½ sticks) chilled unsalted butter, cut into pieces

apple cider vinegar vinegar

crimini mushrooms

shallots

garlic

herbs

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

pepper

All-purpose flour (for surface)

egg,

Flaky sea salt

lemon zest (for serving)

We doubled up on the mushroom filling for this savory galette. First, we blitzed criminis (also called baby bellas), then the shallots and herbs in the food processor into a spread reminiscent of duxelles (a French mushroom paste). The mushroom mixture gets caramelized in a skillet until the flavor is super concentrated, then mixed with sharp cheddar and cream before being spread across buttery free-form pie dough, which also comes together in the food processor for easy cleanup. (If you have the grating insert for your food processor, you can use it to coarsely grate the cheese as well!)
The second hit of ’shrooms comes from wild mushrooms, which you’ll scatter on top of the tart in big, meaty pieces. We’ve called for king trumpets and oysters, but you could use whatever you find at your local store, such as maitake, shiitake caps, or enoki.
Baking this savory mushroom galette on parchment paper keeps the crispy pastry crust from browning too quickly and makes it easy to transfer from baking pan to platter, while an egg wash brushed onto the folded edges gives it a party-ready sheen. Serve warm or at room temperature, cut either into small squares as a cocktail hour appetizer or larger pieces for a dinner party side dish or vegetarian main.

Pulse 2 cups (250 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl and drizzle in 1 Tbsp. apple cider vinegar or white wine vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoonful as needed, just until a shaggy dough comes together (dough will look very dry).

Turn out dough onto a surface; knead lightly to incorporate any dry bits of flour. Pat into a square and wrap in plastic. Chill at least 2 hours and up to 12 hours.

Place a rack in middle of oven; preheat to 400°. Process 1 lb. crimini mushrooms in clean food processor until very finely chopped (just shy of a paste); transfer to a large bowl. Combine 3 large shallots, 1 garlic clove, and ½ cup coarsely chopped tender herbs (such as parsley and/or chives) in food processor and pulse until finely chopped. Scrape into bowl with criminis and mix to combine.

Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add crimini mixture (reserve bowl) and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring occasionally, until browned and most of liquid has cooked off, 11–13 minutes. Scrape filling back into bowl; mix in 6 oz. sharp cheddar, coarsely grated (about 1½ cups), and ¼ cup heavy cream.

Roll out dough on a lightly floured surface to a 16x10" rectangle. Transfer to a parchment-lined baking sheet. Spread filling over dough, leaving a 2" border. Scatter 6 oz. mixed mushrooms (such as oyster and/or king trumpet), torn, over. Fold borders up and over filling and brush dough with 1 large egg, beaten to blend. Season galette with flaky sea salt and pepper; drizzle with more oil.

Bake galette, rotating halfway through, until crust is deep golden brown and crisp, 45–50 minutes. Let cool slightly on baking sheet. Top with finely grated lemon zest and more coarsely chopped tender herbs before serving.

Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.

Arroz Verde With Spiced Mushrooms

limes, divided

jalapeños,

(packed) cilantro leaves

Diamond

sour cream

mayonnaise

jasmine or other long-grain rice

1½ tsp. ground cumin, divided

paprika

A spicy herb sauce can transform a perfectly fine dish into something really special. Here a quick cilantro and jalapeño blender sauce makes its way into the recipe at three points: first, flavoring the aromatic base at the start of rice cooking; next, carefully mixed into the rice at the end of cooking to amp up the verdant hue; and finally, stirred into the creamy drizzle sauce to be served alongside. Inspired by irresistible pollo a la brasa, Peruvian rotisserie chicken, this dish uses oyster mushrooms spiced with cumin and paprika as a meaty vegetarian swap. Jasmine rice lends its beautiful fragrance here, but any long white variety will do. The important step is to make sure to rinse whatever rice you use at least a few times to encourage a fluffy, not clumpy, result.

Cut 1 lime in half; squeeze juice into a blender. Add 2 medium jalapeños, stems removed, 5 garlic cloves, 2 cups (packed) cilantro leaves with tender stems, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water and blend until smooth. Transfer 2 Tbsp. cilantro purée to a small bowl; set aside.

Place 3 Tbsp. cilantro purée in a medium bowl; finely grate in zest of 1 lime. Cut lime in half; squeeze in juice. Mix in ½ cup sour cream, 2 Tbsp. mayonnaise, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover herb sauce and chill until ready to serve.

Place 1½ cups jasmine or other long-grain rice in a medium bowl. Pour in cold water to cover and swish vigorously with your hands; drain. Repeat process until water runs clear (3–5 more times).

Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add rice and ½ tsp. ground cumin and cook, stirring, until rice is coated in oil, about 30 seconds. Add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, remaining cilantro purée in blender, and 2¼ cups water; stir to combine. Bring to a boil. As soon as bubbles appear along sides, reduce heat to low and cover; cook 15 minutes. Remove pot from heat; let rice sit (still covered) 15 minutes.

Meanwhile, heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ lb. mixed mushrooms (such as oyster, shiitake, maitake, and/or crimini), torn into various sizes, and spread out in a single layer. Cook until golden, about 3 minutes per side. Transfer to a medium bowl. Add 1 Tbsp. vegetable oil to pan and cook remaining ¾ lb. mixed mushrooms until nearly golden, about 3 minutes per side.

Return all mushrooms to pan; reduce heat to low. Scoot mushrooms to one side and add remaining 1 Tbsp. vegetable oil, then 1 tsp. paprika, remaining 1 tsp. ground cumin, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to empty side of skillet; season with freshly ground pepper. Give spices a quick stir to combine, then toss mushrooms to coat in spiced oil. Remove from heat.

Cut remaining 1 lime into wedges. Gently mix reserved 2 Tbsp. cilantro purée into rice with a fork; fluff rice. Transfer to a platter and top with mushrooms. Drizzle some reserved herb sauce over (if it has thickened, stir in 1 Tbsp. cold water to loosen) and top with cilantro leaves with tender stems. Serve with lime wedges and remaining sauce.

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. 

Seared Mushrooms With Garlic and Thyme

unsalted butter,

thyme

garlic cloves, crushed

Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.

Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until butter smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.

This is my version of a veggie burger—the meatiness of seared clusters of maitake mushrooms gets an additional layer of umami with a miso glaze.

Miso-Glazed Maitake Mushroom Burgers

maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms

scallions,

Salt and black pepper

miso thinned

soft burger buns, ideally potato or brioche

Swiss cheese

red onion

arugula

I’m not a fan of most veggie burgers—too bready—but I am a fan of “meaty” vegetables in buns. This is my version of a veggie burger—using the meatiness of seared clusters of maitake (hen of the woods) mushrooms, with an additional layer of umami from a miso glaze. The mushrooms pair well with Swiss cheese, complemented by the bite of sliced red onions and arugula. You can substitute oyster mushrooms.

Epicurious

Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.

Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.

Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.

Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.

Top 11 maitake mushroom recipes from across the web

The most viewed maitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Beans with Mushroom XO Sauce

Crispy Mushroom Quesadillas

BBQ Mushroom Pizza

Pasta With Creamy Mushroom Ragù

Smashroom Sandwich

Seared Maitake Mushrooms

Mushroom Piccata

Cheesy Mushroom Galette

Arroz Verde With Spiced Mushrooms

Seared Mushrooms With Garlic and Th...

Miso-Glazed Maitake Mushroom Burger...

Top 11 maitake mushroom recipes from across the web

The most viewed maitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Beans with Mushroom XO Sauce

Crispy Mushroom Quesadillas

BBQ Mushroom Pizza

Pasta With Creamy Mushroom Ragù

Smashroom Sandwich

Seared Maitake Mushrooms

Mushroom Piccata

Cheesy Mushroom Galette

Arroz Verde With Spiced Mushrooms

Seared Mushrooms With Garlic and Th...

Miso-Glazed Maitake Mushroom Burger...

The most viewed maitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine