Delicious Mushroom Recipes for Your Holiday Feast

The Magic of Mushrooms: Elevate Your Holiday Feast

If you're looking for the best mushroom recipe to impress your friends and family this holiday season, why not whip up your own homegrown, dried, or wild-foraged mushrooms? We've gathered 3 of our favorite easy but delicious mushroom recipes for your holiday dinner. And they are all meat-free!

Brown Sugar Cranberry Lion's Mane

Turnip Vegan really pulled out some vegan magic with this one - a beautiful and mouth-watering meat-substitute main dish made from your homegrown Lion's Mane mushrooms for the holidays. Get the full recipe here.

Savory Mushroom Tart

This recipe can serve as a main or side-dish. If marrying the flavors of Porcini, Blue Oyster mushrooms, and Hen of the Woods mushrooms sounds good to you, then this recipe will do the trick! Check out the full recipe here.

Chestnut Mushrooms Roasted on an Open Fire

The perfect holiday appetizer or side-dish to get your family talking about mushrooms! Chestnut mushrooms have a nutty, woody, and sweet flavor that can complement holiday main dishes. Crafted by our friend Zach of Spore to Fork, this recipe lets your homegrown Chestnut mushrooms shine. Check out the full recipe here.

Oyster Mushroom Dish for Mushroom Haters

If you're looking for a gateway recipe to get your friends and family hooked on mushrooms–this is the one for you. This recipe is so simple and effective, it has turned many a mushroom-doubter into a mushroom-lover! This one relies on the adaptable flavor of Blue Oyster mushrooms to impress everyone at your holiday party. Check out the full recipe here.

Roasted Mushroom “Turkey” with Red Wine Gravy

Looking for a holiday main dish for your vegetarian or vegan friends and family? Zach of Spore to Fork wanted to mimic the flavors of Thanksgiving with this recipe which takes advantage Blue Oyster mushrooms' meaty texture and adaptable flavor. Check out the full recipe below:

  • 1 lb Oyster Mushrooms: 12 oz kept in large clusters, 4 oz minced
  • 1 stick (4 oz) unsalted butter
  • Kosher salt & cracked black pepper to taste
  • 3-5 leaves fresh sage
  • 2 sprigs fresh rosemary
  • 2 tbsp minced shallot
  • 2 tbsp flour
  • 8 oz vegetable stock (chilled)
  • 4 oz dry red wine

Special Materials Required: Butcher’s twine, Pastry brush.

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