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 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

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

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 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.

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).

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