50+ Delicious Holiday Mushroom Recipes for Your Table

Mushrooms are one of the most versatile and flavorful ingredients that can transform any holiday meal.

Whether you’re hosting a cozy family dinner, preparing for a large gathering, or simply looking to add a touch of savory luxury to your dishes, mushrooms bring depth, richness, and earthiness to your holiday spread.

From hearty main courses to delightful appetizers and savory side dishes, mushrooms are perfect for every course of your holiday feast.

In this article, we’ve compiled over 50 delicious holiday mushroom recipes that will elevate your celebration, impress your guests, and provide comfort on cold winter nights.

These recipes feature a variety of mushrooms—cremini, portobello, shiitake, and more—and can be tailored to suit a wide range of diets, including vegetarian, vegan, and gluten-free.

Whether you love stuffed mushrooms, creamy mushroom sauces, or flavorful mushroom tarts, you’re sure to find something to add to your holiday menu.

So, get ready to discover an assortment of mouthwatering holiday mushroom recipes that are easy to prepare, festive, and guaranteed to become new family favorites.

50+ Delicious Holiday Mushroom Recipes for Your Table

Mushrooms are the unsung heroes of holiday cooking, offering both elegance and comfort with their rich flavors and versatility.

From starters to mains to sides, these 50+ holiday mushroom recipes will help you create a memorable meal that’s both festive and delicious.

Whether you prefer simple roasted mushrooms, creamy mushroom soups, or indulgent mushroom-stuffed pastries, there’s a recipe here for every taste and occasion.

This holiday season, consider adding the earthy goodness of mushrooms to your table and enjoy the warmth and joy they bring to your gathering.

Your guests will be delighted, and you’ll have an unforgettable spread that’s sure to impress.

Holiday Mushroom Stuffed Bell Peppers

This dish brings together the earthy flavor of mushrooms and the sweetness of roasted bell peppers, creating a harmonious and colorful centerpiece for your holiday table. It’s perfect for vegetarians and a hit with meat-eaters alike. These stuffed bell peppers are filled with a savory blend of mushrooms, rice, cheese, and herbs, making them a comforting yet elegant dish for any festive gathering.

Ingredients:

• 6 medium bell peppers (any color)
• 2 cups cooked rice (white or brown)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups finely chopped mushrooms (such as cremini or button)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley

Instructions:

1. Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly oil a baking dish and arrange the peppers upright.
2. Make the Filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 3 minutes. Add the mushrooms and cook until softened, about 5 minutes. Stir in thyme, oregano, paprika, salt, and pepper.
3. Combine Ingredients: In a large bowl, mix the cooked rice with the mushroom mixture, half the mozzarella, Parmesan, and parsley. Adjust seasoning as needed.
4. Stuff the Peppers: Spoon the filling into each pepper, packing it tightly. Sprinkle the remaining mozzarella cheese on top.
5. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
6. Serve: Garnish with fresh parsley and serve warm as a main course or side dish.

Holiday Mushroom Stuffed Bell Peppers are as visually stunning as they are delicious. Their vibrant colors and hearty filling make them a must-have addition to your holiday menu. Not only are they easy to prepare, but they also cater to various dietary preferences, ensuring everyone at the table enjoys this festive treat.

Mushroom and Brie Puff Pastry Bites

Bring gourmet elegance to your holiday parties with Mushroom and Brie Puff Pastry Bites. These flaky, buttery appetizers are filled with a creamy, savory mixture of sautéed mushrooms and melty Brie cheese. They’re bite-sized, making them perfect for mingling and snacking. Your guests won’t be able to resist these sophisticated yet easy-to-make treats.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small shallot, minced
• 1 ½ cups finely chopped mushrooms (portobello or shiitake preferred)
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 ounces Brie cheese, cut into small cubes
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut into 2-inch squares. Place the squares on a parchment-lined baking sheet.
2. Make the Filling: Heat butter and olive oil in a skillet over medium heat. Sauté the shallot for 2 minutes, then add the mushrooms. Cook until the mushrooms are soft and their liquid has evaporated, about 5-7 minutes. Stir in thyme, salt, and pepper. Let the mixture cool.
3. Assemble the Bites: Spoon a small amount of mushroom mixture onto the center of each pastry square. Top with a cube of Brie. Fold the corners of the pastry up and pinch to seal.
4. Bake: Brush the tops with egg wash and bake for 12-15 minutes, or until golden and puffed.
5. Serve: Let cool slightly before serving warm.

These Mushroom and Brie Puff Pastry Bites are sure to be the star of your appetizer spread. Their flaky exterior and creamy, flavorful filling make them irresistible. Easy to make and impressive to serve, they add a touch of luxury to any holiday celebration.

Creamy Mushroom and Spinach Lasagna

Elevate your holiday dinner with Creamy Mushroom and Spinach Lasagna, a comforting and indulgent twist on the classic dish. This recipe layers tender sheets of pasta with a velvety béchamel sauce, savory mushrooms, and fresh spinach. Perfect for vegetarians and satisfying for all, this lasagna is an ideal main course for a cozy winter gathering.

Ingredients:

• 12 lasagna noodles (cooked according to package instructions)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 teaspoon garlic powder
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 3 cups sliced mushrooms (shiitake, cremini, or a mix)
• 4 cups fresh spinach
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Instructions:

1. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly, until the sauce thickens. Stir in garlic powder, nutmeg, salt, and pepper. Set aside.
2. Prepare the Mushroom Mixture: Heat olive oil in a large skillet. Sauté the onion and garlic until fragrant. Add mushrooms and cook until tender. Stir in spinach and cook until wilted. Season with salt and pepper.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce. Layer noodles, mushroom-spinach mixture, béchamel sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, ending with a cheese layer.
4. Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
5. Serve: Let rest for 10 minutes before slicing and serving.

Creamy Mushroom and Spinach Lasagna is a holiday favorite that delivers layers of flavor and comfort. Its rich, creamy sauce and hearty filling are sure to impress your guests, leaving them warm, satisfied, and eager for seconds. Perfect for entertaining, it’s a dish that embodies the festive spirit of the season.

Mushroom and Wild Rice Soup

Warm your holiday guests with a hearty bowl of Mushroom and Wild Rice Soup. This dish is a perfect starter or main course, combining the nutty flavor of wild rice with the earthy richness of mushrooms. Creamy yet light, it’s a crowd-pleasing recipe ideal for a cozy winter evening. Serve it with crusty bread for a complete meal that celebrates the season.

Ingredients:

• 1 cup wild rice, rinsed
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 cups sliced mushrooms (shiitake, portobello, or cremini)
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 2 tablespoons butter
• ¼ cup heavy cream (optional)
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the Rice: In a pot, bring the wild rice and broth to a boil. Reduce heat, cover, and simmer until the rice is tender, about 40-50 minutes.
2. Sauté the Mushrooms: In a large pot, heat olive oil over medium heat. Sauté the onion and garlic for 2-3 minutes. Add the mushrooms, thyme, paprika, salt, and pepper. Cook until the mushrooms are golden and tender.
3. Make the Soup Base: Sprinkle flour over the mushrooms and stir well. Gradually add milk, whisking constantly to avoid lumps. Bring to a gentle simmer, letting the mixture thicken.
4. Combine and Serve: Stir in the cooked wild rice, butter, and heavy cream (if using). Adjust seasoning. Garnish with parsley before serving warm.

This Mushroom and Wild Rice Soup is a holiday hug in a bowl. Its creamy texture and earthy flavors make it a comforting addition to your festive spread. Easy to prepare and full of wholesome ingredients, it’s sure to be a hit with your loved ones.

Garlic Butter Mushroom Tart

Add a touch of sophistication to your holiday appetizers with a Garlic Butter Mushroom Tart. This dish features a flaky puff pastry crust topped with caramelized mushrooms in a rich garlic butter sauce. It’s an elegant, shareable recipe that can be served as a starter or a centerpiece on your holiday buffet.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cups sliced mushrooms (cremini or baby bella)
• 1 teaspoon fresh thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry and place it on a parchment-lined baking sheet. Score a 1-inch border around the edges without cutting through. Prick the center with a fork to prevent puffing.
2. Cook the Mushrooms: Heat butter and olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add mushrooms. Cook until the liquid evaporates and the mushrooms are golden, about 5-7 minutes. Stir in thyme, salt, and pepper.
3. Assemble the Tart: Spread the mushroom mixture evenly over the center of the puff pastry. Sprinkle Gruyère cheese on top. Brush the edges of the pastry with egg wash.
4. Bake: Bake for 20-25 minutes, or until the pastry is golden and crisp.
5. Serve: Slice into squares and serve warm.

Garlic Butter Mushroom Tart is a showstopper that combines rich, savory flavors with the buttery crispness of puff pastry. It’s a quick yet impressive dish that elevates any holiday gathering with its gourmet appeal.

Herbed Mushroom Risotto

Herbed Mushroom Risotto is a luxurious and comforting dish perfect for holiday dinners. This creamy, flavorful rice dish showcases the depth of mushrooms complemented by fragrant herbs. It’s an excellent vegetarian main course or a hearty side that pairs beautifully with roasted meats and vegetables.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 cups Arborio rice
• 1 cup white wine
• 4 cups vegetable or chicken broth, warmed
• 2 cups sliced mushrooms (shiitake, cremini, or portobello)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the Mushrooms: Heat 1 tablespoon olive oil in a skillet. Sauté the mushrooms with thyme, rosemary, salt, and pepper until tender. Set aside.
2. Start the Risotto: In a large saucepan, heat the remaining olive oil. Sauté the onion and garlic until translucent. Add Arborio rice and toast for 2 minutes.
3. Deglaze and Simmer: Pour in the white wine and cook until absorbed. Gradually add warm broth, ½ cup at a time, stirring constantly. Let each addition absorb before adding more.
4. Combine and Finish: Once the rice is tender and creamy (about 20 minutes), stir in the cooked mushrooms, Parmesan, and butter. Adjust seasoning.
5. Serve: Garnish with parsley and serve immediately.

Herbed Mushroom Risotto is the epitome of holiday indulgence, combining creamy textures with rich, earthy flavors. This versatile dish is sure to impress your guests with its elegance and satisfying taste, making it a standout addition to your festive menu.

Mushroom and Spinach Holiday Strudel

This Mushroom and Spinach Holiday Strudel is an elegant, flaky pastry filled with a savory mixture of mushrooms, spinach, and creamy ricotta cheese. It’s a visually stunning and delicious centerpiece perfect for your holiday table. Whether served as a vegetarian main dish or a side, this strudel is bound to delight your guests with its gourmet flavors and festive presentation.

Ingredients:

• 1 package phyllo dough, thawed
• 3 tablespoons butter, melted
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3 cups sliced mushrooms (baby bella or shiitake)
• 4 cups fresh spinach
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add mushrooms and cook until golden, about 5-7 minutes. Stir in spinach, oregano, salt, and pepper. Cook until wilted and let cool. Mix in ricotta and Parmesan cheese.
2. Assemble the Strudel: Preheat oven to 375°F (190°C). Lay one sheet of phyllo dough on a clean surface and brush with melted butter. Repeat with 4 more layers. Spoon the filling along one side, leaving a 1-inch border. Roll tightly, tucking in the sides. Place seam-side down on a baking sheet.
3. Bake: Brush the strudel with egg wash and sprinkle with sesame seeds if desired. Bake for 25-30 minutes, or until golden and crisp.
4. Serve: Slice and serve warm as a main or side dish.

Mushroom and Spinach Holiday Strudel is the perfect balance of crisp, buttery pastry and a creamy, savory filling. Its elegant appearance and rich flavor make it an impressive addition to your holiday spread, ensuring it will be remembered and requested for years to come.

Chestnut and Mushroom Holiday Stuffing

Transform your holiday stuffing into a gourmet masterpiece with this Chestnut and Mushroom Holiday Stuffing. Packed with earthy mushrooms, sweet roasted chestnuts, and aromatic herbs, this dish is a perfect side for festive roasts or vegetarian mains. The flavors come together beautifully, creating a stuffing that’s both traditional and sophisticated.

Ingredients:

• 8 cups cubed crusty bread (day-old preferred)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 cups sliced mushrooms (button or cremini)
• 1 cup roasted chestnuts, chopped
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups vegetable or chicken broth
• ¼ cup melted butter
• 2 tablespoons chopped fresh parsley

Instructions:

1. Toast the Bread: Preheat oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast until lightly golden, about 10 minutes. Transfer to a large bowl.
2. Cook the Vegetables: Heat olive oil in a skillet. Sauté onion and celery until soft. Add mushrooms and cook until tender. Stir in chestnuts, sage, thyme, salt, and pepper.
3. Combine the Ingredients: Add the mushroom mixture to the bowl of bread cubes. Gradually stir in broth until the bread is moist but not soggy. Mix in melted butter and parsley.
4. Bake the Stuffing: Transfer to a greased baking dish. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until the top is crisp.
5. Serve: Serve warm alongside your holiday meal.

Chestnut and Mushroom Holiday Stuffing elevates a traditional dish to a whole new level. The combination of savory mushrooms, sweet chestnuts, and fresh herbs adds complexity and elegance to the classic holiday side. It’s the perfect complement to your festive feast.

Mushroom and Gruyère Holiday Galette

This Mushroom and Gruyère Holiday Galette is a rustic and savory pie that highlights the rich, earthy flavors of mushrooms and the nutty, creamy taste of Gruyère cheese. Encased in a buttery, flaky crust, this galette is a versatile dish that works as an appetizer, side, or vegetarian main course for your holiday table.

Ingredients:

For the Crust:

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 3-4 tablespoons ice water

For the Filling:

• 2 tablespoons olive oil
• 1 medium shallot, minced
• 3 cups sliced mushrooms (portobello or cremini)
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the Crust: In a food processor, combine flour and salt. Add butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté shallots for 2 minutes. Add mushrooms, thyme, salt, and pepper. Cook until tender and the liquid has evaporated. Let cool.
3. Assemble the Galette: Preheat oven to 400°F (200°C). Roll out the dough into a 12-inch circle on parchment paper. Transfer to a baking sheet. Spread the mushroom mixture over the dough, leaving a 2-inch border. Sprinkle Gruyère cheese on top. Fold the edges of the dough over the filling, pleating as you go.
4. Bake: Brush the crust with egg wash. Bake for 25-30 minutes, or until golden and crisp.
5. Serve: Slice and serve warm as a centerpiece dish or side.

Mushroom and Gruyère Holiday Galette is an effortlessly beautiful and delicious dish that adds a rustic charm to your holiday meal. Its buttery crust and savory filling make it a versatile addition to any festive gathering, sure to impress and satisfy your guests.

Creamy Mushroom Stroganoff

Creamy Mushroom Stroganoff is a luxurious vegetarian main course that’s both comforting and festive. The hearty mushrooms, coated in a velvety, tangy sauce, pair beautifully with egg noodles or mashed potatoes. This dish is a crowd-pleaser that’s easy to prepare, making it ideal for a holiday feast or a cozy winter gathering.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups sliced mushrooms (portobello, cremini, or button)
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 1 ½ cups vegetable broth
• 1 cup sour cream
• Salt and pepper to taste
• 12 ounces egg noodles, cooked
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Sauté the Mushrooms: Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant. Add mushrooms, paprika, thyme, salt, and pepper. Cook until mushrooms release their liquid and it evaporates, about 8-10 minutes.
2. Make the Sauce: Sprinkle flour over the mushrooms and stir well. Gradually pour in the broth, stirring constantly to create a smooth sauce. Simmer until thickened.
3. Finish with Cream: Lower the heat and stir in the sour cream. Simmer gently, ensuring the sauce doesn’t curdle. Adjust seasoning if necessary.
4. Serve: Toss the sauce with cooked egg noodles and garnish with parsley. Serve warm.

Creamy Mushroom Stroganoff is a perfect combination of earthy flavors and creamy richness. Its satisfying texture and warm, comforting profile make it a fantastic addition to your holiday menu or a simple yet indulgent winter meal.

Stuffed Portobello Mushrooms with Holiday Herbs

Stuffed Portobello Mushrooms with Holiday Herbs are an elegant and flavorful appetizer or side dish. The large, meaty mushrooms are filled with a savory mixture of breadcrumbs, Parmesan, garlic, and fresh herbs. These baked delights are a perfect complement to your festive table, offering a sophisticated touch that’s easy to prepare.

Ingredients:

• 6 large portobello mushrooms, cleaned and stems removed
• 2 tablespoons olive oil
• 1 cup breadcrumbs
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon thyme leaves
• ¼ teaspoon black pepper
• 2 tablespoons butter, melted

Instructions:

1. Prepare the Mushrooms: Preheat oven to 375°F (190°C). Brush the mushroom caps with olive oil and arrange them on a baking sheet.
2. Make the Filling: In a bowl, mix breadcrumbs, Parmesan, garlic, parsley, rosemary, thyme, pepper, and melted butter until combined.
3. Stuff and Bake: Spoon the filling into each mushroom cap, pressing gently to pack. Bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden.
4. Serve: Arrange on a platter and serve warm as an appetizer or side dish.

Stuffed Portobello Mushrooms with Holiday Herbs bring a touch of sophistication and flavor to any festive meal. Their crisp, herbaceous topping and tender texture make them a delightful addition to your holiday table, impressing guests with minimal effort.

Savory Mushroom Bread Pudding

Savory Mushroom Bread Pudding is a rich and hearty dish that transforms humble ingredients into a holiday showstopper. This custardy casserole is packed with earthy mushrooms, caramelized onions, and a cheesy bread base, making it a versatile option as a side dish or vegetarian main course for your holiday feast.

Ingredients:

• 4 cups cubed day-old bread
• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 3 cups sliced mushrooms (shiitake, cremini, or button)
• 1 teaspoon dried sage
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 1 cup grated Gruyère or sharp cheddar cheese
• 3 large eggs
• 1 ½ cups milk
• ½ cup heavy cream

Instructions:

1. Prepare the Bread: Preheat oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast lightly for 10 minutes. Transfer to a greased casserole dish.
2. Cook the Mushrooms: Melt butter in a skillet. Sauté onion until golden and caramelized, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper, cooking until tender. Layer over the bread cubes.
3. Make the Custard: In a bowl, whisk eggs, milk, and cream. Pour the mixture evenly over the bread and mushrooms. Top with grated cheese.
4. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the pudding is set.
5. Serve: Let cool for 5 minutes before serving warm.

Savory Mushroom Bread Pudding is a unique twist on classic holiday casseroles, combining creamy, cheesy richness with the deep flavor of mushrooms. It’s an indulgent yet practical dish that’s sure to become a new favorite at your festive gatherings.

Mushroom and Leek Holiday Risotto

This Mushroom and Leek Holiday Risotto is a creamy, comforting dish filled with earthy mushrooms, sweet leeks, and Parmesan cheese. It’s the perfect side or vegetarian main for your holiday table, offering a rich, indulgent experience that pairs beautifully with roasted meats or as a standalone dish. The slow-cooked risotto base creates a velvety texture that will have everyone asking for seconds.

Ingredients:

• 2 tablespoons olive oil
• 1 leek, cleaned and sliced thinly
• 2 cups mixed mushrooms (cremini, shiitake, and oyster), sliced
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• 1 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Prepare the Vegetables: Heat olive oil in a large pan over medium heat. Add the leek and sauté for 3-4 minutes until softened. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
2. Cook the Rice: Stir in Arborio rice and cook for 1-2 minutes until lightly toasted. Add white wine and cook until absorbed.
3. Add Broth: Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is cooked and creamy, about 18-20 minutes.
4. Finish the Risotto: Once the rice is tender and creamy, stir in Parmesan cheese, butter, salt, and pepper. Taste and adjust seasoning if needed.
5. Serve: Spoon the risotto onto plates, garnish with fresh parsley, and serve warm.

Mushroom and Leek Holiday Risotto is a rich and flavorful dish that embodies the essence of comfort food with a holiday twist. The combination of earthy mushrooms and sweet leeks makes it the perfect addition to any festive meal, adding both elegance and heartiness to your spread.

Mushroom Wellington with Cranberry Sauce

Mushroom Wellington with Cranberry Sauce offers a delicious, plant-based alternative to the traditional beef Wellington. The earthy, savory mushroom filling wrapped in buttery puff pastry is complemented by a tangy cranberry sauce, making this an excellent centerpiece for your holiday meal. It’s a show-stopping dish that’s both hearty and flavorful, offering a festive twist on a classic favorite.

Ingredients:

• 1 package puff pastry, thawed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups mixed mushrooms (portobello, shiitake, and cremini), finely chopped
• 1 teaspoon fresh thyme, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon soy sauce
• ½ cup cooked quinoa or rice
• 1 egg, beaten (for egg wash)
• For the Cranberry Sauce:
  • 1 cup fresh or frozen cranberries
  • ½ cup sugar
  • ½ cup orange juice
  • 1 cinnamon stick

Instructions:

1. Prepare the Mushroom Filling: Preheat the oven to 400°F (200°C). In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release their moisture and it evaporates, about 10 minutes. Stir in soy sauce and cooked quinoa or rice, then set aside to cool.
2. Prepare the Cranberry Sauce: In a saucepan, combine cranberries, sugar, orange juice, and cinnamon stick. Simmer over medium heat until the cranberries burst and the sauce thickens, about 15 minutes. Remove the cinnamon stick and set aside.
3. Assemble the Wellington: Roll out the puff pastry on a floured surface. Spoon the mushroom mixture onto the center, shaping it into a log. Carefully fold the pastry around the filling, sealing the edges. Brush with beaten egg.
4. Bake the Wellington: Place the Wellington on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until the pastry is golden and puffed.
5. Serve: Slice the Wellington and serve with a generous spoonful of cranberry sauce on the side.

Mushroom Wellington with Cranberry Sauce is a delightful, vegetarian alternative to traditional holiday centerpieces. The combination of flaky pastry, savory mushrooms, and sweet-tart cranberry sauce creates a festive and flavorful dish that will be loved by all your guests.

Mushroom and Butternut Squash Holiday Tart

This Mushroom and Butternut Squash Holiday Tart combines the sweetness of roasted squash with the earthy richness of mushrooms, all encased in a buttery, crisp pastry shell. Topped with a sprinkling of goat cheese and fresh herbs, it’s a visually striking and satisfying dish that’s perfect for holiday parties or family gatherings.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons olive oil
• 1 small butternut squash, peeled and diced
• 3 cups sliced mushrooms (button or cremini)
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• ½ cup goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
2. Prepare the Mushrooms: In a skillet, heat a bit of olive oil over medium heat. Sauté mushrooms with rosemary, thyme, salt, and pepper until they release their moisture and become tender, about 8 minutes.
3. Assemble the Tart: Roll out the puff pastry on a floured surface to fit a tart pan. Press the edges into the pan, trimming any excess. Poke the base with a fork. Spread the roasted squash and sautéed mushrooms evenly over the pastry. Sprinkle with crumbled goat cheese.
4. Bake the Tart: Brush the edges of the pastry with beaten egg. Bake for 20-25 minutes, or until the pastry is golden and puffed.
5. Serve: Slice and serve warm, garnished with extra rosemary or thyme.

Mushroom and Butternut Squash Holiday Tart is a perfect blend of sweet and savory flavors, all wrapped in a golden, flaky crust. It’s an eye-catching dish that combines seasonal ingredients in a way that will elevate your holiday menu, offering both richness and lightness in every bite.

Note: More recipes are coming soon!