Marvelous Mushrooms
Celebrating National Mushroom Month with Umami Recipes
September 2025 Issue
by Lindsay Gifford
Recipes, Information and Photography provided by
The Mushroom Council®
It's National Mushroom Month—and we're here to celebrate all the umami-packed varieties of nature's hidden treasure. Always in season and grown year-round, mushrooms are popping up on menus and in your kitchen because there’s just no cap on the savory flavors they dish up. From classic soup recipes to grilled pizza to creamy pasta, mushrooms strike the perfect balance between classic comfort and fresh, new flavors. This month we teamed up with The Mushroom Council® to bring you the inside scoop on these protein-packed dynamos.
Commercially produced in virtually every state, the fresh market producers and importers who make up The Mushroom Council® average more than 500,000 pounds of mushrooms each year. The Council's mission is to educate consumers about the health benefits mushrooms offer, discover new varieties, and help you make the most of your mushrooms with delicious recipes.
The mighty mushroom has a unique and fascinating production process. Grown indoors on a year-round cycle, mushrooms always pack a nutritious punch into your favorite meals. Before they make their way to your plate, though, mushrooms go through a growing process in a highly controlled environment unlike that of any other produce item. Fun fact: unlike green plants, mushrooms don't need light to grow, and they double in size every day!
Long celebrated as a superfood and source of powerful nutrients, fresh mushrooms are a healthy addition to your plate and can help fulfill some of the leading recommendations for a healthy diet. They provide many of the same nutritional benefits as vegetables, as well as offer attributes commonly found in meat, beans and grains. Low in calories, fat free, cholesterol free, gluten-free, low in sodium, and vitamin-packed, mushroom dishes are sure to satisfy your protein fix, while still hitting the yum-factor in a major way.
Log on to www.mushroomcouncil.com for all things umami, featuring everything from discovering new varieties of mushrooms, selecting the perfect mushroom for your recipes, and how-to videos on best practices for storing and cleaning. Plus, you can search most of the following featured recipes to watch a video on preparation.
Whether you’re in a cooking rut or just looking to spice things up in the kitchen, cook your way through these delectable recipes and enjoy an umami-packed flavor explosion in every perfect bite.
Creamy Chicken Marsala
Prep Time: 10 mins | Cook Time: 22 mins | Yield: 4 servings
2 Tbsps Olive oil 
4 Boneless, skinless chicken breasts
2 Tbsps Butter, divided
Kosher salt and freshly ground black pepper, to taste
2 cloves Garlic, minced
3/4 cup Marsala wine
1 cup Heavy cream
1 Tbsp fresh Thyme leaves, plus more for garnish
8 oz Crimini or white button mushrooms, cleaned and sliced
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken breasts generously with salt and pepper on both sides and cook until golden-brown and internal temperature reaches 165°F, about 6 to 7 minutes per side. Remove chicken from skillet. Set aside and keep warm. Heat remaining butter in same skillet. Add mushrooms and sauté until tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Pour in wine and simmer, scraping bottom of pan to release any browned bits. Reduce heat to medium-low and add cream. Simmer gently until slightly thickened, about 5 minutes. Add thyme and season with salt and pepper, to taste. Return chicken to skillet and top with mushroom Marsala sauce. Allow chicken to fully reheat in sauce, about 3 to 4 minutes. Garnish with additional thyme and serve.
Mediterranean-Style Mushroom Pizza
Prep Time 10 mins | Cook Time 18 mins | Yield: 8 servings
1 lb. Pizza dough, room temperature (canned or frozen)
3 Tbsps Olive oil
4 cloves Garlic, minced
21/2 cups shredded Mozzarella cheese
2 cups Cherry tomatoes, halved
8 oz White button mushrooms, crimini mushrooms, or 3 portabella mushrooms, cleaned and sliced
1/2 small Red onion, thinly sliced
1 cup pitted Kalamata olives, halved
1 cup crumbled Feta cheese
Crushed red pepper flakes, for garnish
Fresh Oregano, chopped for garnish
Preheat oven to 500°F. Divide pizza dough into 2 balls. On a lightly floured surface, press each ball into a 10-inch circle. Place dough on a rimmed baking sheet. Combine oil and garlic in small bowl. Brush pizza dough with oil mixture. Top with half the mozzarella, tomatoes, mushrooms, red onions and olives, leaving a 1/2-inch border. Bake, rotating pizza halfway through, until crust is golden-brown and cheese is melted, about 5 to 10 minutes. Repeat with remaining dough, mushrooms, tomatoes, onion and olives. Garnish with feta, crushed red pepper flakes and oregano. Slice and serve.
Tip: Substitute a pizza stone for a baking sheet. Simply place a pizza stone in the oven and preheat to 500°F for 30 minutes. Bake pizza as directed.
Easy Mushroom Soup
Prep Time: 10 mins | Cook Time: 15 mins | Yield: 3-4 servings
3 Tbsps Unsalted butter 
4 oz Crimini mushrooms, chopped
2 Garlic cloves, minced
4 oz White button mushrooms, chopped
1 Shallot, finely chopped
2 Tbsps All-purpose flour
3 cups Chicken stock
¼ tsp ground Black pepper, or to taste
¼ tsp fine Sea salt, or to taste
Sliced sautéed Mushrooms for garnish, optional
Chopped Parsley for garnish, optional
Melt 2 tablespoons of the butter in a large pot such as a Dutch oven over medium-high heat. Add the garlic and shallot, cook for 1 minute, until they begin to soften. Add the mushrooms and cook for about 3 minutes, until tender and browned. Transfer all the contents of the pot to a bowl. Add the remaining 1 tablespoon of butter to the pot. Once melted, sprinkle in the flour and whisk it quickly into a paste. Reduce the heat to medium. Add the stock a little at a time, whisking out the clumps between each addition. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes. Add the mushrooms back to the pot and continue to cook for 2 more minutes. The stock will thicken slightly to be somewhat creamy. Let cook for 3 to 4 minutes, then ladle into bowls. Garnish with mushrooms and parsley, if desired.
One-Pot Mushroom Coconut Curry
with Spinach and Chickpeas
Prep Time 10 mins | Cook Time 15 mins | Yields: 2
1 Tbsp Olive oil
3 Tbsps Thai red curry paste
1 (1/2 inch) knob Ginger, peeled and minced
1 (15 oz) can Chickpeas, drained and rinsed
1 (14 oz) can Unsweetened coconut milk
8 oz Crimini mushrooms or white button mushrooms, cleaned and quartered
3 cups packed fresh Spinach, or 11/2 cups frozen spinach, thawed and drained
Cilantro, chopped fresh for garnish
1 or 2 Thai red chilies, thinly sliced, for garnish, optional
2 cups cooked long-grain White rice, for serving
Heat oil in large pot over medium heat. Add curry paste and ginger and cook until fragrant, about 30 seconds. Add chickpeas, coconut milk and mushrooms, and bring to a simmer over medium heat. Cook, stirring occasionally, until flavors develop, about 10 to 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Transfer to serving bowls. Garnish with cilantro and chilies. Serve with rice and enjoy.
Tips: Make It with Meat: Sauté 1 pound thinly sliced chicken breast in step 1 for 3 to 5 minutes until fully cooked and golden-brown. Add curry paste and ginger as directed.
Spinach and Artichoke Dip Stuffed Mushrooms
Prep Time: 10 mins | Cook Time: 16 mins | Yields: 24
1 Tbsp Olive oil
1 cup fresh Spinach, packed, chopped
1 cup jarred Artichoke hearts, chopped
8 oz Cream cheese, room temperature
1/4 cup Sour cream
1/2 cup grated Parmesan cheese
1 clove Garlic, minced
1/2 tsp Red pepper flakes
1/4 tsp Kosher salt
24 Crimini mushrooms, cleaned, stems removed
Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper and set aside. Heat olive oil in a skillet over medium heat. Add spinach and cook, until wilted, about 1 minute. Remove from heat and add artichoke hearts. Combine cream cheese, sour cream, spinach mixture, half the Parmesan cheese, garlic, red pepper flakes and salt in a large bowl, and mix well until combined. Using two spoons, stuff each mushroom with about one heaping tablespoon of filling mixture. Place onto prepared baking sheet and sprinkle with remaining Parmesan. Bake until warmed through and cheese is golden-brown, about 15 minutes. Serve warm.
Marry Me Mushrooms
Prep time: 15 mins | Cook time: 25 mins | Yields: 6
1 lb. Tagliatelle or fettuccine pasta 
1 lb. boneless, skinless chicken breast (about 2 medium), cut into 11/2-inch pieces
1 1/2 tsps Kosher salt, divided
1/2 tsp freshly ground Black pepper, divided
1 (8 oz) jar oil-packed sun-dried tomatoes, drained and chopped, reserving 2 tablespoons oil
1 lb. white Button mushrooms, sliced
1 yellow Onion, diced
6 cloves Garlic, minced
2 tsps fresh Rosemary, minced
2 cups Chicken broth
8 oz full-fat Cream cheese, cut into large chunks
1 cup finely grated Parmesan cheese, plus more for serving
5 oz Baby spinach (about 5 packed cups)
Cook pasta according to package directions. Drain, reserving 1 cup of cooking water. Meanwhile, season chicken with half the salt and pepper. Heat a 12-inch skillet or Dutch over medium-high. Add 1 tablespoon of reserved sun-dried tomato oil, and swirl to coat pan. Add chicken, and cook until browned on two sides, turning once, 3 to 4 minutes, adjusting heat, as needed (it may not be totally cooked through at this point.). Transfer chicken to a plate.
To the pan, add remaining 1 tablespoon reserved oil, mushrooms, onion, and garlic and cook, stirring occasionally, until mushrooms are tender and onions translucent, 5 to 6 minutes, adjusting heat as needed to prevent burning. Stir in sun-dried tomatoes, rosemary, and remaining half of salt and pepper and cook until fragrant and thoroughly combined, about 1 minute. Add broth and bring to simmer, scraping up bits from bottom of pan. Add cream cheese and parmesan and allow to melt in, about 1 minute. Stir in pasta and return chicken to pan. Add some reserved pasta water, as needed, to create thick and creamy sauce that nicely coats the noodles. Add spinach and stir it in, cook just until wilted. Divide pasta between warmed bowls and top with more parmesan cheese before serving.
Teriyaki Mushroom Rice Bowl
Prep Time 10 | Cook Time 20 | Yields: 2
4 Portabella mushrooms, cleaned, stemmed and sliced
1 Tbsp Toasted sesame oil, divided
1/2 head Broccoli, cut into 1/2-inch florets
Kosher salt and freshly ground black
pepper, to taste
2 cups cooked Long-grain white rice, kept warm
1/2 cup cooked shelled Edamame
1 small Carrot, cut into 1/8-inch matchsticks
Teriyaki sauce, for serving
2 Green onions, thinly sliced on a bias, for garnish
Toasted sesame seeds, for garnish
Preheat oven to 450°F. Place mushrooms and broccoli on opposite ends of baking sheet. Drizzle evenly with oil, and season with salt and pepper. Toss with hands to coat. Bake, flipping mushrooms and broccoli halfway through, until tender and light golden-brown, about 20 minutes. Divide rice between 4 bowls. Top with mushrooms, broccoli, edamame and carrots. Drizzle with teriyaki sauce. Garnish with green onions and sesame seeds. Serve and enjoy.
Blended Sausage and Mushroom Frittata with Potatoes and Goat Cheese
Prep time: 15 ins | Cook time: 20 mins | Yield: 4-6 servings
8 Eggs 
Salt and pepper, to taste
2 Tbsps Olive oil
8 oz white Button mushrooms, finely chopped
8 oz Breakfast sausage
1 medium Red bell pepper, diced
8 to 12 fresh Basil leaves
4 oz soft Goat cheese, crumbled
1 pkg Side Delights Steamables Red Potatoes, cooked according to package instructions and cooled
Preheat oven to 350˚F. In a bowl, whisk together eggs until smooth. Season with salt and pepper and set aside. Use potato masher to smash potatoes into bite sized pieces and set aside. In a large mixing bowl, add mushrooms and sausage, mix until combined.* In a large, non-stick, oven-safe skillet over medium heat, warm the olive oil. Add the mushroom sausage mixture and cook, stirring frequently, until the sausage is browned and cooked through, about 5 minutes. Add the smashed potatoes and peppers and cook for an additional 3 minutes. Distribute goat cheese evenly across the ingredients. Sprinkle with basil leaves. Pour the egg mixture over the ingredients and bake until eggs are set and golden, about 15 minutes. Remove from the oven and allow to cool slightly. Run a rubber spatula between the frittata and pan to loosen the eggs and slide the whole frittata onto a cutting board. Cut into wedges.
Tip: For a stronger umami flavor, roast or sauté finely chopped mushrooms prior to mixing with sausage.
Chipotle Mushroom Tostada with Refried Beans
Prep Time 10 mins | Cook Time 9 mins | Yields: 2
1 Tbsp Olive oil
1 lb. Crimini mushrooms or white button mushrooms, cleaned and sliced
1 Chipotle peppers in adobo sauce, chopped,
plus 1 Tbsp adobo sauce
1/2 tsp Garlic powder
Kosher salt and freshly ground black pepper, to taste
1 cup canned Refried beans, or 1 cup canned black beans, kept hot
4 Corn tostadas
1 Avocado, halved, pitted, peeled and sliced
1/2 small Red onion, thinly sliced
1 small Jalapeno, thinly sliced into rounds
Cilantro, chopped fresh for garnish, optional
Heat oil in large skillet over medium-high heat. Add mushrooms, and cook, stirring occasionally, until light golden-brown, about 6 to 8 minutes. Stir in chipotle, adobo sauce and garlic powder, and cook, stirring frequently, until coated, about 1 minute. Season with salt and pepper, to taste. Spread refried beans evenly over each tostada and top with mushroom mixture. Garnish with avocado, red onion, jalapeno and cilantro. Serve and enjoy.
Make It with Meat: Once mushrooms are cooked in step 1, add shrimp, and cook until fully cooked and pink, about 2 to 3 minutes. Stir in chipotle, adobo sauce and garlic powder, and cook, stirring frequently, until coated, about 1 minute. Season with salt and pepper, to taste.
Sheet-Pan Mushroom Shawarma Pita
Prep Time: 10 mins | Cook Time: 20 mins | Yields: 2
2 Tbsps Olive oil 
1/4 cup Greek yogurt
1/2 tsp Ground cumin
2 loaves Pita
1/4 tsp Smoked paprika
8 oz Portabella mushrooms, cleaned, stemmed, gills removed, and cut into 3/4-inch slices
1 small Red onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper, to taste
1 cup Cherry tomatoes, halved
1 cup Purple cabbage, shredded
1 Persian cucumbers, cut into 1/2-inch pieces
Cilantro, chopped fresh for garnish
Tahini, for serving, optional
Preheat oven to 450°F. Place mushrooms and onions on a rimmed baking sheet. Add oil cumin, paprika, salt and pepper, and toss to coat. Bake until mushrooms and onions are tender and light golden-brown, about 20 minutes. Spread yogurt over each pita. Top with mushroom mixture, tomatoes, cabbage, cucumbers and cilantro. Drizzle with tahini, and serve.
Green Chile Queso
with Blended Chorizo and Mushrooms
Yield: 8-10 servings
1/3 lb. spicy Chorizo
4 oz. Crimini mushrooms (about ½ pkg)
1 Tbsp Oil or butter
1 Tbsp All-purpose flour
1½ cups Whole milk
4 oz Green chiles (canned or frozen)
3 cups shredded Cheese (we used havarti and mozzarella)
Seasonings like chile powder, smoked paprika, garlic powder, black pepper, and a little salt
Green onions or cilantro, for garnish
Roughly chop the mushrooms to match the texture of the chorizo. Start with high heat and brown the chorizo, adding the chopped mushrooms after a few minutes. Cook until the chorizo is fully done, then transfer to a bowl. Drop the heat to medium and make a roux using the oil or butter and flour. Heat the oil then sprinkle in the flour and incorporate it into a slurry. Stir constantly until it becomes light caramel in color. Then reduce the heat to low and add in the milk. This next step is key to avoiding a grainy or gritty cheese sauce. Go slow! As the milk starts to heat up, add the cheese a little at a time. As it melts into the sauce, add a little more, stirring the whole time to avoid scalding. Finally, stir in the green chiles, spices, and 1/2 of the Blended Chorizo. Spoon the other half on top, garnish with some green onions and cilantro. Serve this up with your favorite tortilla chips!