50+ Irresistible St. Patrick’s Day Mushroom Recipes for The Party

St. Patrick’s Day is synonymous with hearty, comforting foods and a spirit of celebration.

While traditional dishes like corned beef and cabbage often take the spotlight, there’s no reason why mushrooms can’t play a starring role at your festive table.

With their earthy flavors and versatility, mushrooms can elevate everything from appetizers to main courses, soups, and sides.

Whether you’re cooking for a crowd or preparing a cozy meal at home, these 50+ St. Patrick’s Day mushroom recipes will inspire you to bring a fresh, savory touch to your celebration.

Mushrooms not only complement the rich, bold flavors often associated with Irish cooking but also provide a satisfying and health-conscious alternative for vegetarian and vegan guests.

From creamy mushroom soups and savory mushroom pies to stuffed mushrooms and mushroom-based salads, the possibilities are endless.

This roundup features a variety of recipes that will satisfy every palate and enhance your St. Patrick’s Day festivities with a deliciously earthy twist.

50+ Irresistible St. Patrick’s Day Mushroom Recipes for The Party

Mushrooms are an incredibly versatile and delicious addition to any St. Patrick’s Day celebration.

Whether you prefer them in a creamy casserole, a hearty stew, or a fresh, light salad, these 50+ recipes will help you create a spread that impresses guests and leaves everyone asking for seconds.

With their deep, savory flavors and endless pairing possibilities, mushrooms offer the perfect way to add variety to your St. Patrick’s Day feast while honoring the spirit of the holiday.

So, why not embrace the humble mushroom this St. Patrick’s Day?

These recipes are guaranteed to add a flavorful, comforting touch to your meal, turning your celebration into something truly special.

Irish Creamy Mushroom Soup

This hearty mushroom soup is perfect for St. Patrick’s Day, blending earthy mushrooms with Irish-inspired flavors like leeks, potatoes, and fresh thyme. Creamy, comforting, and packed with umami, it’s a dish that captures the spirit of Ireland in every spoonful.

Ingredients

• 2 tablespoons butter
• 1 medium leek, thinly sliced
• 3 cups sliced mushrooms (cremini or button)
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat the butter in a large pot over medium heat. Add the leeks and cook until softened, about 3 minutes.
2. Stir in the mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
3. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes, until the potatoes are tender.
4. Blend the soup using an immersion blender until smooth, or leave some chunks for texture.
5. Stir in the cream and thyme, then season with salt and pepper. Warm through without boiling.
6. Ladle into bowls and garnish with fresh parsley.

This creamy mushroom soup brings a cozy Irish charm to your St. Patrick’s Day celebration. Its velvety texture and deep flavors make it ideal as a starter or a light main dish.

Mushroom and Guinness Pie

This savory pie combines mushrooms, onions, and a rich Guinness-infused gravy, all baked under a flaky pastry crust. It’s a comforting and celebratory dish for St. Patrick’s Day, perfect for those who love hearty Irish-inspired fare.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 cup Guinness beer
• 1 cup vegetable stock
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 sheet puff pastry, thawed
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and sauté until softened.
3. Add the mushrooms and garlic, cooking until the mushrooms are browned and fragrant.
4. Stir in the tomato paste, then pour in the Guinness and vegetable stock. Bring to a simmer.
5. Add the cornstarch mixture and stir until the sauce thickens. Season with salt and pepper.
6. Transfer the mixture to an oven-safe pie dish. Top with puff pastry, trimming the edges, and brush with beaten egg.
7. Bake for 20-25 minutes, or until the pastry is golden brown.

The savory richness of this mushroom pie is enhanced by the malty depth of Guinness, making it an unforgettable centerpiece for any St. Patrick’s Day meal.

Irish Mushroom Colcannon

Colcannon, a traditional Irish dish, gets an earthy twist with the addition of sautéed mushrooms. This comforting combination of creamy mashed potatoes, cabbage, and mushrooms makes a hearty and flavorful side dish for St. Patrick’s Day.

Ingredients

• 4 large potatoes, peeled and diced
• 4 tablespoons butter, divided
• 1/2 cup milk
• 2 cups cabbage, shredded
• 2 cups sliced mushrooms
• 2 green onions, finely chopped
• Salt and pepper, to taste

Instructions

1. Boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with 2 tablespoons of butter and milk until creamy.
2. In a large skillet, melt the remaining 2 tablespoons of butter. Sauté the cabbage until softened. Remove and set aside.
3. In the same skillet, cook the mushrooms until golden and tender.
4. Fold the cabbage, mushrooms, and green onions into the mashed potatoes. Season with salt and pepper to taste.

This mushroom colcannon is a delightful twist on a classic Irish recipe, offering earthy, buttery, and creamy notes that perfectly complement any St. Patrick’s Day feast.

Creamy Irish Mushroom and Barley Stew

This comforting mushroom and barley stew is packed with hearty ingredients and creamy Irish charm. Featuring tender mushrooms, nutty barley, and a touch of cream, this stew is a filling and satisfying addition to your St. Patrick’s Day table.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup pearl barley
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes.
2. Stir in the mushrooms and garlic, cooking for 5-7 minutes until the mushrooms are golden.
3. Add the barley and stir to coat. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is tender.
5. Stir in the thyme and cream, then season with salt and pepper. Cook for an additional 5 minutes.
6. Serve hot, garnished with fresh parsley.

Rich and creamy with earthy undertones, this mushroom and barley stew is a comforting dish that captures the essence of Irish cuisine. Its hearty texture and balanced flavors make it a crowd-pleaser.

Irish Wild Mushroom Risotto

This decadent risotto features wild mushrooms and a splash of Irish whiskey for a bold and unique flavor. Creamy and rich, this dish is perfect for an indulgent St. Patrick’s Day celebration.

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cups wild mushrooms, roughly chopped
• 1 cup Arborio rice
• 1/4 cup Irish whiskey
• 4 cups vegetable stock, warmed
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions

1. Heat butter in a large skillet over medium heat. Add the onion and cook until translucent.
2. Add the mushrooms and sauté until golden and tender.
3. Stir in the rice and cook for 1-2 minutes to toast lightly.
4. Pour in the Irish whiskey and stir until mostly absorbed.
5. Gradually add the warm stock, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
6. Once the rice is tender and creamy (about 20 minutes), stir in Parmesan cheese and season with salt and pepper.
7. Garnish with fresh thyme and serve hot.

The addition of Irish whiskey gives this risotto a distinct, rich flavor that pairs beautifully with the earthiness of wild mushrooms, making it a standout dish for your St. Patrick’s Day menu.

Irish Mushroom and Kale Bake

This wholesome baked dish combines sautéed mushrooms and tender kale in a creamy Irish cheddar sauce, topped with crispy breadcrumbs. It’s a comforting and nutritious option for St. Patrick’s Day that highlights fresh, vibrant flavors.

Ingredients

• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 3 cups kale, chopped
• 1 cup heavy cream
• 1 cup Irish cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• 1/2 cup breadcrumbs
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the mushrooms and sauté until golden. Add the kale and cook until wilted.
3. In a bowl, mix the cream, cheddar cheese, and Dijon mustard. Season with salt and pepper.
4. Combine the sautéed vegetables with the cheese mixture and transfer to a greased baking dish.
5. Sprinkle breadcrumbs evenly over the top.
6. Bake for 20 minutes, or until bubbly and golden.

This mushroom and kale bake offers a rich and creamy dish with the sharpness of Irish cheddar and the freshness of kale. It’s a satisfying addition to your St. Patrick’s Day festivities.

St. Patrick’s Day Mushroom and Potato Gratin

This indulgent potato gratin combines the earthy richness of mushrooms with tender potatoes, all baked in a creamy, cheesy sauce. The dish is topped with a golden, crispy crust, making it the perfect side dish for any St. Patrick’s Day celebration.

Ingredients

• 2 tablespoons butter
• 1 cup mushrooms, sliced
• 3 large potatoes, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Irish cheddar cheese
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat butter in a skillet over medium heat. Add the mushrooms, onions, and garlic, and cook until softened, about 5 minutes.
3. Grease a baking dish and layer half of the potato slices at the bottom. Spread half of the mushroom mixture over the potatoes, then top with half of the cheese. Repeat the layers.
4. Pour the cream over the potatoes and sprinkle with additional cheese, salt, and pepper.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden and the potatoes are tender.
6. Garnish with fresh parsley before serving.

This mushroom and potato gratin is an unforgettable dish that combines creamy textures with savory flavors. It’s a delicious addition to your St. Patrick’s Day table, perfect for complementing your main courses.

Mushroom and Spinach Irish Soda Bread

This savory twist on traditional Irish soda bread features sautéed mushrooms and fresh spinach, adding a burst of flavor and richness to the classic bread. The result is a warm, hearty loaf that pairs beautifully with soups and stews.

Ingredients

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 2 tablespoons butter, melted
• 1 cup mushrooms, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup grated Irish cheddar cheese

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat and sauté the mushrooms until soft, about 5 minutes. Add the spinach and cook until wilted, then set aside.
3. In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, salt, and baking soda.
4. Stir in the buttermilk and melted butter, then fold in the cooked mushrooms, spinach, and cheddar cheese.
5. Transfer the dough to a greased baking sheet and shape into a round loaf. Cut a deep X in the top of the loaf.
6. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
7. Let cool before slicing and serving.

This savory mushroom and spinach Irish soda bread adds a fresh, hearty element to your St. Patrick’s Day menu. It’s perfect for serving alongside stews or as a snack with butter.

Mushroom and Leek Shepherd’s Pie

This Irish-inspired shepherd’s pie features sautéed mushrooms and leeks, which complement the rich, savory flavors of the traditional lamb filling. The creamy mashed potato topping is golden and crispy, creating a perfect balance of textures and flavors.

Ingredients

• 2 tablespoons olive oil
• 1 cup mushrooms, diced
• 2 leeks, cleaned and sliced
• 1 pound ground lamb or beef
• 1/4 cup red wine
• 1 cup vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• 4 large potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the mushrooms and leeks, cooking until softened and browned, about 7 minutes.
3. Add the ground lamb or beef, breaking it up as it cooks until browned. Stir in the red wine, vegetable broth, tomato paste, and thyme, then let simmer for 15 minutes, or until the mixture thickens.
4. In the meantime, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper.
5. Transfer the meat mixture into a greased baking dish and spread the mashed potatoes evenly over the top.
6. Bake for 20-25 minutes, or until the top is golden brown.

This mushroom and leek shepherd’s pie is a rich and satisfying dish that perfectly combines savory lamb with the earthy flavors of mushrooms and leeks. It’s a great way to celebrate St. Patrick’s Day with a hearty, comforting meal.

Mushroom and Irish Whiskey Pâté

This elegant mushroom pâté is infused with Irish whiskey, bringing a rich depth of flavor to the earthy mushrooms. Smooth and creamy, it’s a fantastic appetizer for your St. Patrick’s Day celebration, perfect for spreading on crackers or toast.

Ingredients

• 2 tablespoons butter
• 1 cup mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup Irish whiskey
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup cream cheese, softened
• Fresh parsley, for garnish

Instructions

1. Heat butter in a skillet over medium heat. Add the onions and garlic and cook until softened, about 5 minutes.
2. Add the chopped mushrooms and cook until browned, about 7 minutes.
3. Pour in the Irish whiskey and cook until most of the liquid has evaporated, about 2 minutes.
4. Stir in the heavy cream and fresh thyme, and cook for another 3-5 minutes until the mixture thickens.
5. Remove from heat and let it cool slightly. Then blend the mixture with cream cheese in a food processor until smooth.
6. Season with salt and pepper to taste, then transfer to a serving dish.
7. Chill in the fridge for at least 2 hours before serving. Garnish with fresh parsley.

This mushroom and Irish whiskey pâté is a creamy and savory spread with a touch of Irish flair. It’s a perfect addition to your St. Patrick’s Day appetizers, offering guests a delicious and unique treat.

Mushroom and Cabbage Irish Stir-Fry

This light yet flavorful stir-fry combines earthy mushrooms with the fresh crunch of cabbage. A touch of Irish butter and seasonings make this dish a fantastic side for your St. Patrick’s Day feast, bringing a simple yet delicious blend of Irish ingredients to your table.

Ingredients

• 1 tablespoon Irish butter
• 1 small onion, sliced
• 2 cups mushrooms, sliced
• 3 cups cabbage, shredded
• 1 tablespoon soy sauce
• 1 teaspoon fresh thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Melt Irish butter in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes.
2. Add the mushrooms and cook for 5-7 minutes until they release their moisture and brown slightly.
3. Stir in the shredded cabbage and cook for another 5 minutes, stirring occasionally, until the cabbage is wilted but still crisp.
4. Add soy sauce, thyme, salt, and pepper. Cook for an additional 2 minutes to combine the flavors.
5. Serve hot, garnished with fresh parsley.

This mushroom and cabbage Irish stir-fry is a simple yet delightful dish that brings together classic Irish ingredients in a fresh and flavorful way. It’s a great side dish to pair with any main course for your St. Patrick’s Day meal.

Mushroom and Irish Bacon Salad

This warm mushroom and Irish bacon salad is a savory and hearty dish that combines crispy bacon with earthy mushrooms, all drizzled with a tangy mustard vinaigrette. The perfect balance of flavors and textures makes this salad an excellent choice for a St. Patrick’s Day lunch or starter.

Ingredients

• 1 tablespoon olive oil
• 4 slices Irish bacon, chopped
• 2 cups mushrooms, sliced
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, and kale)
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add the chopped Irish bacon and cook until crispy, about 5 minutes. Remove and set aside.
2. In the same skillet, add the mushrooms and cook until tender and browned, about 5-7 minutes.
3. In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the vinaigrette.
4. In a large bowl, toss the mixed greens, red onion, mushrooms, and bacon. Drizzle with the vinaigrette and toss to coat.
5. Serve immediately as a warm salad, garnished with extra bacon bits if desired.

This mushroom and Irish bacon salad offers a satisfying and flavorful combination of smoky, crispy bacon and tender mushrooms, with a tangy dressing that ties everything together. It’s a perfect addition to your St. Patrick’s Day spread, offering a fresh yet hearty option for guests to enjoy.

Mushroom and Potato Boxty

Boxty, a traditional Irish potato pancake, gets a savory twist with the addition of mushrooms. These golden, crispy cakes are perfect for breakfast, brunch, or as a hearty side dish for your St. Patrick’s Day celebrations.

Ingredients

• 2 large potatoes, peeled and grated
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 2 tablespoons butter
• 1 cup mushrooms, finely chopped
• 1 tablespoon fresh chives, chopped
• Fresh parsley, for garnish

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated potatoes, flour, baking powder, salt, milk, and egg. Mix until well combined.
3. In a skillet, melt the butter over medium heat. Add the mushrooms and cook until browned and tender, about 5-7 minutes.
4. Fold the cooked mushrooms and chives into the potato batter.
5. Heat a non-stick skillet over medium heat and melt a little butter. Spoon the batter into the skillet, shaping it into small, round pancakes. Cook for 3-4 minutes on each side until golden brown and crispy.
6. Serve hot, garnished with fresh parsley.

These mushroom boxty cakes are a flavorful twist on the traditional Irish recipe. Their crispy texture and savory filling make them an ideal accompaniment to your St. Patrick’s Day meal, or a delicious start to your day.

Mushroom and Irish Cheddar Quesadillas

For a fun and fusion take on St. Patrick’s Day cuisine, these mushroom and Irish cheddar quesadillas combine the earthy richness of mushrooms with the sharp flavor of Irish cheddar. These easy-to-make quesadillas are perfect for a snack or light meal.

Ingredients

• 1 tablespoon olive oil
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 1/2 teaspoon garlic powder
• 4 flour tortillas
• 1 cup shredded Irish cheddar cheese
• 1/2 cup sour cream (optional)
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the mushrooms and onions, cooking for 5-7 minutes until softened and browned. Sprinkle with garlic powder, salt, and pepper.
2. Place two tortillas on a flat surface and evenly distribute the mushroom mixture over each one. Top with shredded Irish cheddar cheese.
3. Place the second tortilla on top of each and press gently.
4. Heat a large skillet or griddle over medium heat. Cook the quesadillas for 2-3 minutes on each side until golden brown and crispy, and the cheese has melted.
5. Slice into wedges and serve with sour cream and fresh cilantro for garnish.

These mushroom and Irish cheddar quesadillas are a fun and easy way to enjoy a taste of Ireland with a Mexican twist. The rich, sharp flavor of the Irish cheddar pairs perfectly with the earthy mushrooms for a satisfying and quick dish.

Mushroom and Minted Pea Salad with Irish Feta

This fresh, vibrant salad brings together earthy mushrooms, sweet peas, and creamy Irish feta cheese, all tossed in a refreshing mint vinaigrette. It’s a perfect side dish for St. Patrick’s Day, offering a light yet flavorful accompaniment to your meal.

Ingredients

• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup red onion, thinly sliced
• 1/2 cup Irish feta cheese, crumbled
• 1 tablespoon fresh mint, chopped
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes. Set aside to cool.
2. In a large bowl, combine the mushrooms, peas, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, chopped mint, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top the salad with crumbled Irish feta and garnish with additional mint if desired.

This mushroom and minted pea salad with Irish feta is a refreshing, colorful dish that provides a bright contrast to heavier St. Patrick’s Day meals. The minty dressing and creamy feta add an unexpected twist, making it a standout addition to your celebration.

Note: More recipes​ are coming soon!