15 Hearty Fall Mushroom Recipes You’ll Love

Fall is the perfect season to enjoy earthy, hearty mushroom dishes.

These 15 fall mushroom recipes celebrate the rich flavors and textures of seasonal mushrooms.

From creamy soups and savory stews to roasted side dishes and comforting pastas, mushrooms bring warmth and depth to every meal.

They pair perfectly with autumn vegetables, aromatic herbs, and savory proteins.

Whether you are a mushroom lover or exploring plant-based recipes, these dishes are ideal for cozy fall cooking.

15 Hearty Fall Mushroom Recipes You’ll Love

These 15 fall mushroom recipes highlight the versatility and depth of flavor that mushrooms bring to seasonal meals.

They range from soups, pastas, and risottos to savory side dishes, perfect for lunch, dinner, or special gatherings.

Using fresh, seasonal mushrooms ensures rich, earthy flavors in every dish.

These recipes provide comfort, nutrition, and a touch of autumn magic.

With these dishes, you can enjoy the taste of fall in every bite.

Creamy Mushroom and Thyme Soup

This creamy mushroom and thyme soup features earthy mushrooms simmered in a savory broth and blended to silky perfection.

Fresh thyme and garlic enhance the aromatic, autumnal flavors.

A touch of cream adds richness without overpowering the natural mushroom taste.

It’s perfect for a cozy fall lunch, appetizer, or warming dinner.

Ingredients:

• 1 lb mixed mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp fresh thyme
• ½ cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot and sauté onions and garlic until translucent and fragrant.
• Add mushrooms and thyme, cooking until mushrooms are tender and their juices are released.
• Pour in broth, bring to a boil, then reduce heat and simmer 15–20 minutes.
• Blend soup until smooth using an immersion blender.
• Stir in heavy cream and season with salt and pepper before serving.

This creamy mushroom and thyme soup is warm, earthy, and aromatic.

It’s perfect for fall lunches, appetizers, or cozy dinners.

Each spoonful delivers tender mushrooms, rich broth, and subtle thyme flavor.

Roasted Garlic and Mushroom Risotto

This roasted garlic and mushroom risotto combines creamy Arborio rice with earthy mushrooms and caramelized garlic.

Fresh herbs and Parmesan add depth and umami, creating a rich and comforting dish.

Slowly stirring the rice ensures a creamy texture that perfectly complements the tender mushrooms.

It’s ideal for fall dinners, family meals, or dinner parties.

Ingredients:

• 1 ½ cups Arborio rice
• 1 lb mushrooms, sliced
• 1 head garlic, roasted
• 4 cups vegetable or chicken broth
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, diced
• 2 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 400°F (200°C) and roast garlic until soft and caramelized.
• Heat olive oil and butter in a large pan, sauté onion and mushrooms until tender.
• Add rice and stir to coat with oil and butter.
• Gradually add broth, one cup at a time, stirring until absorbed before adding more.
• Mix in roasted garlic, Parmesan, thyme, salt, and pepper before serving.

This roasted garlic and mushroom risotto is creamy, savory, and satisfying.

It’s perfect for autumn dinners or special occasions.

Each bite delivers tender mushrooms, rich roasted garlic, and flavorful rice.

Wild Mushroom and Spinach Pasta

This wild mushroom and spinach pasta features earthy mushrooms and fresh spinach tossed in a garlic butter sauce.

Parmesan cheese and a splash of cream add richness, creating a decadent yet simple autumn dish.

It’s perfect for weeknight dinners, cozy lunches, or entertaining guests.

The combination of tender pasta, earthy mushrooms, and vibrant spinach delivers both comfort and flavor.

Ingredients:

• 12 oz fettuccine or pasta of choice
• 1 lb mixed wild mushrooms, sliced
• 3 cups fresh spinach
• 3 cloves garlic, minced
• ¼ cup heavy cream
• ¼ cup grated Parmesan
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

• Cook pasta according to package instructions and set aside.
• Heat olive oil and butter in a pan, sauté garlic and mushrooms until tender.
• Add spinach and cook until wilted.
• Stir in cooked pasta, cream, Parmesan, salt, and pepper.
• Toss until well combined and serve immediately.

This wild mushroom and spinach pasta is earthy, creamy, and comforting.

It’s perfect for fall dinners or cozy family meals.

Each bite delivers tender pasta, sautéed mushrooms, and fresh spinach flavor.

Mushroom, Leek, and Barley Stew

This mushroom, leek, and barley stew features tender mushrooms and leeks simmered with hearty barley in a savory broth.

Carrots and celery add depth, while fresh thyme enhances the autumn flavors.

It’s nourishing, hearty, and ideal for a warming fall dinner or lunch.

The combination of chewy barley, earthy mushrooms, and tender vegetables provides a satisfying, comforting meal.

Ingredients:

• 1 lb mushrooms, sliced
• 2 leeks, cleaned and sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup pearl barley
• 4 cups vegetable or chicken broth
• 2 tsp fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot and sauté leeks, carrots, and celery until softened.
• Add mushrooms and cook until tender and fragrant.
• Stir in barley, broth, thyme, salt, and pepper.
• Bring to a boil, then reduce heat and simmer 35–40 minutes until barley is tender.
• Adjust seasoning before serving.

This mushroom, leek, and barley stew is hearty, earthy, and comforting.

It’s perfect for fall dinners or cozy lunch options.

Each spoonful delivers tender mushrooms, chewy barley, and savory vegetables.

Stuffed Portobello Mushrooms with Goat Cheese and Herbs

These stuffed Portobello mushrooms feature earthy caps filled with creamy goat cheese, garlic, and fresh herbs.

Breadcrumbs and Parmesan add a golden, crispy topping, making them a visually appealing fall appetizer or side dish.

They are perfect for dinner parties, cozy autumn meals, or special occasions.

The combination of tender mushrooms and creamy, flavorful filling makes every bite irresistible.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• ½ cup goat cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• ¼ cup breadcrumbs
• 2 tbsp grated Parmesan
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and brush mushrooms with olive oil, salt, and pepper.
• Mix goat cheese, garlic, and parsley in a bowl.
• Stuff each mushroom with the goat cheese mixture and sprinkle breadcrumbs and Parmesan on top.
• Bake 20–25 minutes until golden and tender.

These stuffed Portobello mushrooms are creamy, savory, and aromatic.

They’re perfect for fall appetizers, sides, or elegant meals.

Each bite delivers tender mushroom, flavorful goat cheese, and a crispy topping.

Mushroom and Chestnut Stew

This mushroom and chestnut stew features earthy mushrooms and tender chestnuts simmered in a savory vegetable broth.

Carrots, onions, and garlic enhance the autumn flavors, while fresh thyme adds aromatic depth.

It’s hearty, warming, and perfect for fall dinners or cozy weekend meals.

The combination of tender mushrooms and sweet chestnuts creates a rich, comforting autumn dish.

Ingredients:

• 1 lb mushrooms, sliced
• 1 cup cooked chestnuts, chopped
• 2 carrots, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a large pot and sauté onions, garlic, and carrots until softened.
• Add mushrooms and cook until tender.
• Stir in chestnuts, broth, thyme, salt, and pepper.
• Bring to a boil, reduce heat, and simmer 25–30 minutes.
• Adjust seasoning before serving.

This mushroom and chestnut stew is hearty, earthy, and aromatic.

It’s perfect for fall dinners or cozy autumn meals.

Each bite delivers tender mushrooms, sweet chestnuts, and rich, flavorful broth.

Creamy Mushroom and Spinach Gratin

This creamy mushroom and spinach gratin features tender mushrooms and fresh spinach baked in a rich, cheesy sauce.

Breadcrumbs and Parmesan create a golden, crispy topping, adding texture to every bite.

It’s ideal for autumn side dishes, family dinners, or holiday gatherings.

The combination of earthy mushrooms, vibrant spinach, and creamy cheese makes this dish comforting and indulgent.

Ingredients:

• 1 lb mushrooms, sliced
• 3 cups fresh spinach
• 1 cup heavy cream
• ½ cup grated Parmesan
• ½ cup breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and sauté garlic and mushrooms in butter until tender.
• Add spinach and cook until wilted.
• Stir in cream, half the Parmesan, salt, and pepper.
• Transfer mixture to a baking dish, sprinkle breadcrumbs and remaining Parmesan on top.
• Bake 20–25 minutes until golden and bubbly.

This creamy mushroom and spinach gratin is rich, savory, and comforting.

It’s perfect for fall side dishes or cozy family meals.

Each bite delivers tender mushrooms, wilted spinach, and a creamy, cheesy topping.

Mushroom and Wild Rice Casserole

This mushroom and wild rice casserole features earthy mushrooms and nutty wild rice baked with a creamy, flavorful sauce.

Carrots, celery, and onions provide texture, while fresh herbs enhance the autumn taste.

It’s perfect for fall dinners, holiday sides, or make-ahead meals.

The combination of tender mushrooms, chewy wild rice, and creamy sauce delivers a hearty and satisfying dish.

Ingredients:

• 1 lb mushrooms, sliced
• 1 cup wild rice, cooked
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 1 cup heavy cream
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and sauté onions, carrots, celery, and mushrooms in olive oil until tender.
• Stir in cooked wild rice, cream, thyme, salt, and pepper.
• Transfer mixture to a baking dish and sprinkle Parmesan on top.
• Bake 20–25 minutes until bubbly and golden.

This mushroom and wild rice casserole is creamy, earthy, and hearty.

It’s perfect for fall dinners, family meals, or holiday gatherings.

Each bite delivers tender mushrooms, nutty wild rice, and rich, savory flavors.

Mushroom and Leek Tart

This mushroom and leek tart features tender mushrooms and sweet leeks baked in a flaky, buttery pastry crust.

Cream, eggs, and cheese create a rich custard filling, enhancing the autumn flavors.

It’s ideal for brunch, fall lunches, or elegant dinners.

The combination of earthy mushrooms, sweet leeks, and creamy filling makes every bite savory and comforting.

Ingredients:

• 1 sheet puff pastry
• 1 lb mushrooms, sliced
• 2 leeks, sliced and cleaned
• 3 eggs
• ½ cup heavy cream
• ½ cup grated Gruyère or Swiss cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and sauté leeks and mushrooms in olive oil until tender.
• Whisk eggs, cream, salt, and pepper in a bowl.
• Roll out puff pastry and place in a tart pan.
• Layer mushrooms and leeks, pour egg mixture on top, sprinkle with cheese.
• Bake 25–30 minutes until golden and set.

This mushroom and leek tart is savory, creamy, and flaky.

It’s perfect for fall brunches, lunches, or dinner parties.

Each bite delivers tender mushrooms, sweet leeks, and rich custard filling.

Balsamic Glazed Mushroom Medley

This balsamic glazed mushroom medley features a variety of mushrooms sautéed and finished with a sweet, tangy balsamic reduction.

Garlic and fresh herbs add depth and enhance the earthy flavor.

It’s a simple yet elegant side dish perfect for fall dinners or special occasions.

The combination of tender mushrooms and balsamic glaze creates a rich, savory, and slightly sweet flavor profile.

Ingredients:

• 1 lb mixed mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil in a pan and sauté garlic and mushrooms until tender.
• Stir in balsamic vinegar, thyme, salt, and pepper, cooking until mushrooms are glazed.
• Serve warm as a side dish.

This balsamic glazed mushroom medley is savory, earthy, and slightly sweet.

It’s perfect for fall dinners or special gatherings.

Each bite delivers tender mushrooms with a rich, flavorful glaze.

Stuffed Cremini Mushrooms with Spinach and Feta

These stuffed cremini mushrooms feature tender caps filled with sautéed spinach, garlic, and creamy feta cheese.

Breadcrumbs add a golden, crispy topping, creating a delicious contrast with the soft filling.

They’re perfect as an appetizer, side dish, or elegant addition to a fall dinner.

The combination of earthy mushrooms, savory spinach, and tangy feta makes every bite flavorful and satisfying.

Ingredients:

• 12 cremini mushrooms, stems removed
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• ½ cup feta cheese, crumbled
• ¼ cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and brush mushrooms with olive oil, salt, and pepper.
• Sauté garlic and spinach in olive oil until wilted, then mix in feta cheese.
• Stuff each mushroom with the spinach and feta mixture and sprinkle breadcrumbs on top.
• Bake 20–25 minutes until golden and tender.

These stuffed cremini mushrooms are savory, earthy, and cheesy.

They’re perfect for autumn appetizers or sides.

Each bite delivers tender mushroom, flavorful spinach, and a crispy topping.

Mushroom and Polenta Bake

This mushroom and polenta bake features creamy polenta layered with sautéed mushrooms, garlic, and onions.

Parmesan and fresh herbs create a rich, savory topping, perfect for a cozy fall meal.

It’s ideal as a main dish or hearty side for dinner parties and family meals.

The combination of tender mushrooms, creamy polenta, and melted cheese is both comforting and flavorful.

Ingredients:

• 1 lb mushrooms, sliced
• 1 cup polenta
• 3 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup grated Parmesan
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Cook polenta according to package instructions using vegetable broth.
• Heat olive oil and sauté onions, garlic, and mushrooms until tender.
• Layer polenta and mushrooms in a baking dish, sprinkle with Parmesan and thyme.
• Bake at 375°F (190°C) for 20–25 minutes until golden.

This mushroom and polenta bake is creamy, savory, and aromatic.

It’s perfect for cozy fall dinners or family meals.

Each bite delivers tender mushrooms, creamy polenta, and rich cheese flavor.

Sautéed Mushrooms with Garlic and Herbs

This sautéed mushrooms recipe features tender mushrooms cooked with garlic, butter, and fresh herbs.

Simple yet flavorful, it’s a perfect side dish or topping for steaks, pasta, or toast.

The quick sauté preserves the mushrooms’ earthy taste while infusing them with aromatic garlic and thyme.

It’s an easy, versatile, and comforting fall dish.

Ingredients:

• 1 lb mixed mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Heat butter in a pan and sauté garlic until fragrant.
• Add mushrooms and cook until tender, about 8–10 minutes.
• Stir in thyme, salt, and pepper before serving.

These sautéed mushrooms are earthy, buttery, and aromatic.

They’re perfect for fall side dishes or as a topping for various meals.

Each bite delivers tender mushrooms infused with garlic and herbs.

Mushroom and Caramelized Onion Galette

This mushroom and caramelized onion galette features earthy mushrooms and sweet, golden onions baked in a flaky pastry crust.

Gruyère cheese adds richness and depth, making it perfect for fall brunch, lunch, or dinner.

The combination of tender mushrooms, sweet onions, and buttery pastry creates a savory and comforting dish.

It’s elegant, hearty, and ideal for autumn gatherings or cozy meals.

Ingredients:

• 1 sheet puff pastry
• 1 lb mushrooms, sliced
• 2 onions, thinly sliced
• ½ cup Gruyère cheese, grated
• 2 tbsp olive oil
• 1 tsp fresh thyme
• Salt and pepper to taste

Instructions:

• Preheat oven to 375°F (190°C) and caramelize onions in olive oil until golden.
• Sauté mushrooms with thyme, salt, and pepper until tender.
• Roll out puff pastry, layer mushrooms and onions, sprinkle with Gruyère.
• Fold edges and bake 25–30 minutes until golden and crisp.

This mushroom and caramelized onion galette is savory, sweet, and flaky.

It’s perfect for fall brunches, lunches, or elegant dinners.

Each bite delivers tender mushrooms, sweet onions, and buttery pastry.

Mushroom and Lentil Shepherd’s Pie

This mushroom and lentil shepherd’s pie features earthy mushrooms and protein-rich lentils topped with creamy mashed potatoes.

Carrots, celery, and onions create a flavorful base, while herbs enhance the autumn taste.

It’s vegetarian, hearty, and perfect for cozy fall dinners or family meals.

The combination of tender vegetables, earthy mushrooms, and creamy topping makes it a comforting classic.

Ingredients:

• 1 lb mushrooms, chopped
• 1 cup cooked lentils
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 3 cups mashed potatoes
• 2 tbsp olive oil
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat olive oil and sauté onions, carrots, celery, and mushrooms until tender.
• Stir in lentils, thyme, salt, and pepper.
• Transfer mixture to a baking dish, spread mashed potatoes on top.
• Bake at 375°F (190°C) for 20–25 minutes until golden.

This mushroom and lentil shepherd’s pie is hearty, savory, and comforting.

It’s perfect for fall dinners or cozy family meals.

Each bite delivers tender mushrooms, wholesome lentils, and creamy mashed potatoes.