5 Mushroom Recipes Perfect for Meatless Mondays

mushroom recipes
Photo by Emma Jones from Pexels

By now, we all know that most veggies can substitute for meat one way or another. However, the vegetable (or better yet, fungus) that takes center stage in most of these recipes is mushrooms. The fungus has a dense, fleshy texture that resembles meat and also sports a unique flavor known as umami(1). Aside from that, it's also pretty easy to cook with and pairs great with almost everything. So, long story short, it provides the perfect base for meatless versions of your favorite meat dishes: tacos, burgers, and so on. So, if you've been looking for ways to cut back on meat and embrace plant-based living the easy way, these five mushroom recipes will put you well on the way.

1. Mushroom Soup

Let's be honest: There are dozens of soup recipes to choose from, especially when chilly season rolls around. However, if there's one take that's worth your time and effort in the kitchen, it's mushroom soup. The following easy recipe calls for some pretty basic ingredients, and the addition of heavy cream and herbs make the dish perfect for a cozy night in.



  1. Add the mushrooms and onion to two separate bowls. Fill them halfway with warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid, and set aside.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and thyme, and sauté for 4-5 minutes. Stir in the mushrooms and cook for 3 more minutes. Pour in the wine.
  3. Add the sugar, 4 cups of water, the bouillon cubes, milk, and stir to combine. Turn down the heat to low and simmer for 30 minutes.
  4. Remove the soup from the stove and stir in the heavy cream. Puree the mushrooms with an immersion blender and add the remaining cups of water. Season to taste and simmer the soup for 5 more minutes. Serve with bread, olive paste, and a sprinkle of truffle oil.

2. Mushroom Ceviche

Traditional ceviche may contain raw fish, but this take is 100% plant-based. Instead of fish, it calls for "brined" mushrooms, a.k.a. mushrooms marinated in a spicy dressing. FYI, this marinade makes the fungi taste just like the real deal.



  1. Add the mushrooms, onion, and bell peppers to a bowl. Pour 2 cups of warm water and soak for 15 minutes. Discard the water, squeeze away excess liquid, and transfer the veggies to a skillet. Toss with 1 tablespoon of olive oil and sauté over medium heat for 4-5 minutes.
  2. Once cooked, transfer the veggies back to the bowl and add the remaining ingredients to the bowl. Stir to combine, cover with plastic wrap, and refrigerate overnight. Serve with tortilla chips or toasted bread.

3. Quinoa & Mushroom Salad

Mushrooms may be the perfect meat substitute in terms of flavor and texture. But, when it comes to nutrients, they sincerely lack the nourishment that their meaty counterparts have to offer. So, one easy way to up their nutritional value is to pair them with protein-rich foods, like quinoa. This ingenious recipe combines the two superfoods (and tosses a few more along the way), creating a healthy and tasty ensemble that'll make everyone ask for seconds.


  • 1 1/3 cups dried mushrooms
  • 1 cup quinoa, rinsed and drained
  • ½ cup cherry tomatoes, halved
  • 1 onion, peeled and thinly sliced
  • 1 cup corn
  • 3 tbsp fresh parsley, chopped
  • 1 cup arugula or spinach
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper, to taste


  1. Add the mushrooms to a bowl along with 2 cups of warm water and soak for 15 minutes. Once hydrated, squeeze away excess liquid and set aside.
  2. Meanwhile, cook the quinoa. In a saucepan, toast the grain for a couple of minutes until a nutty fragrance comes up. Add 2 cups of water, ½ tsp of salt, and simmer for 15 minutes on low. When all of the water is absorbed, remove from the heat and set aside to cool.
  3. Then, heat 2 tbsp of olive oil in a skillet and sauté the mushrooms for 5 minutes or until they turn brown. Transfer them to a bowl and let cool.
  4. Add the quinoa and the rest of the ingredients and stir to combine. Season to taste and serve as a side or main dish with bread and/or hummus.

4. Mushroom Toast

Move over, avocado toast! There's a new open-faced sandwich in town – and honestly, it's just as tasty as its predecessor (if not more!). Mushroom toast is a delicious handheld for when your meat cravings get real, and the best thing about it is you can prep in a jiff. Thanks to mushrooms' diverse taste, you can also pair it with most dips and toppings, from hummus to cucumber.


  • 2 slices of bread (preferably, sourdough)
  • 1 cup dried mushrooms
  • tbsp olive oil
  • ½ tsp dried garlic (granulated)
  • 1 tbsp soy sauce
  • ½ tsp dried thyme
  • ¼ tsp balsamic vinegar (optional)
  • Salt and pepper, to taste


  1. Add the mushrooms to a bowl along with 2 cups of warm water. Soak for 15 minutes. Once hydrated, squeeze away excess water, and set aside.
  2. Heat the olive oil over medium heat and sauté the mushrooms for about 5 minutes. Stir in the garlic, thyme, and soy sauce and cook for 3 minutes more. Season to taste and remove from the stove.
  3. Toast the bread and spread your favorite spread (i.e., hummus, bean dip, etc.). Top with the mushrooms, and drizzle with balsamic vinegar for an extra kick.

5. Sticky Apricot Mushrooms with Rice

At just 7 ingredients, this mushroom recipe is as easy as it is delicious. The fungus is marinated in a mouth-watering blend of sweet apricot jam, savory soy sauce, and spicy chili flakes, which -trust us - will make you crave for more. You can serve it over rice or pair it with noodles for a complete meal.


  • 1 ½ cup dried mushrooms
  • ½ cup apricot jam
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • 2 tbsp freshly squeezed orange juice
  • ¼ tsp chili flakes
  • 2 tbsp water
  • Salt and pepper, to taste


  1. Add the mushrooms and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, remove excess liquid and transfer to a bowl. Season with salt and pepper.
  2. In a separate bowl, whisk together the remaining ingredients. Stir in the mushrooms and toss to coat. Cover with plastic wrap and refrigerate for half an hour. Marinate overnight, if possible.
  3. Preheat the oven to 425oF and line a baking sheet with aluminum foil. Spray with non-stick cooking spray and spread the mushroom bites. Bake for 5-6 minutes or until they are brown and sticky.
  4. Remove from the oven and serve over rice or other veggies.

Would you try any of these mushroom recipes on Meatless Monday? Let us know your favorites in the comments down below!


  1. https://en.wikipedia.org/wiki/Umami
  2. https://cafedelites.com/creamy-mushroom-soup/
  3. https://www.skinnytaste.com/mushroom-ceviche/
  4. https://www.chickfoodtv.com/quinoa-shiitake-mushroom-salad/
  5. https://earthandoven.com/2018/03/27/groovy-mushroom-toast/
  6. https://www.rabbitandwolves.com/vegan-sticky-apricot-mushrooms/

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