40+ Irresistible Sunday Mushroom Recipes to Elevate Your Weekend

Mushrooms are one of the most versatile ingredients in the culinary world, bringing an earthy richness and a unique texture to any dish.

Whether you’re planning a cozy brunch, a hearty family dinner, or a light appetizer spread, mushrooms can elevate any recipe.

This blog is your ultimate guide to exploring over 40 delicious Sunday mushroom recipes, perfect for adding variety and flavor to your weekend meals.

From creamy risottos to savory stuffed mushrooms and hearty soups, there’s something for everyone in this collection.

Whether you’re a vegetarian or looking to complement your meat dishes, these recipes showcase the best ways to enjoy mushrooms’ umami-packed goodness.

Let’s dive into these mouthwatering ideas to make your Sunday extra special!

40+ Irresistible Sunday Mushroom Recipes to Elevate Your Weekend

Sundays are for slowing down, enjoying delicious meals, and spending quality time with loved ones.

With these 40+ Sunday mushroom recipes, you have endless options to create dishes that are not only flavorful but also easy to prepare.

From hearty mains to light starters and comforting sides, mushrooms add depth and richness that transforms everyday meals into something extraordinary.

Whether you’re a seasoned mushroom lover or exploring this ingredient for the first time, this collection ensures that your Sunday table is filled with variety and satisfaction.

So, pick your favorite recipe, grab a fresh batch of mushrooms, and get ready to savor every bite of these delightful creations.

Here’s to making your Sundays more flavorful and memorable!

Mushroom and Spinach Stuffed Portobello Mushrooms

This dish combines the earthy richness of portobello mushrooms with the delicate flavors of sautéed spinach and garlic. The mushrooms serve as a hearty, flavorful base, while the stuffing provides a nutritious and satisfying filling. Perfect for a Sunday meal, this recipe brings together fresh ingredients for a simple yet indulgent bite.

Ingredients:

• 4 large portobello mushrooms
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh parsley, chopped

Method:

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and carefully scrape out the gills using a spoon.
3. Heat olive oil in a pan over medium heat. Add garlic and sauté for about 1 minute until fragrant.
4. Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat.
5. In a bowl, combine the sautéed spinach, breadcrumbs, Parmesan cheese, salt, and pepper. Stir until well combined.
6. Stuff each mushroom cap with the spinach mixture.
7. Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, until the mushrooms are tender and the filling is golden.
8. Garnish with fresh parsley before serving.

This stuffed portobello mushroom dish is a perfect vegetarian option for a Sunday gathering. The mushrooms provide a meaty texture, while the spinach stuffing adds a burst of freshness and richness. The Parmesan offers a savory bite, making it a balanced, satisfying dish without being too heavy.

Mushroom Risotto with White Wine and Thyme

A creamy and aromatic mushroom risotto infused with the richness of white wine and the earthy depth of thyme. This recipe offers a luxurious yet simple way to enjoy mushrooms, with each bite of velvety rice and tender mushrooms providing a comforting, soul-warming experience perfect for a Sunday evening.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup white wine
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cups mixed mushrooms (cremini, shiitake, button), sliced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Method:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic and cook for another 1 minute until fragrant.
3. Add the mushrooms to the pan and sauté until softened, about 7-10 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and cook until mostly absorbed by the rice.
6. Gradually add the vegetable broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in Parmesan cheese, fresh thyme, and season with salt and pepper to taste.
8. Serve immediately, garnished with extra thyme leaves if desired.

This mushroom risotto brings out the natural umami flavor of mushrooms while the white wine and thyme add layers of depth. The creamy texture of the Arborio rice makes it a comforting dish, ideal for a slow Sunday meal. The earthy mushrooms complement the richness of the risotto, creating a balanced and hearty dish.

Mushroom and Goat Cheese Frittata

This savory mushroom and goat cheese frittata combines the tender texture of mushrooms with the creamy tang of goat cheese for a light, yet satisfying Sunday brunch. The eggs hold everything together, making it a versatile and delicious meal to enjoy at the start of your day or as a light afternoon bite.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 cup mushrooms (button or cremini), sliced
• 1/2 cup goat cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the mushrooms and sauté until softened and browned, about 5-7 minutes.
3. In a bowl, whisk together eggs, milk, salt, and pepper until well combined.
4. Pour the egg mixture over the cooked mushrooms, making sure they are evenly distributed.
5. Crumble goat cheese over the top of the frittata, then sprinkle with fresh parsley.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and lightly golden.
7. Slice and serve warm.

The mushroom and goat cheese frittata is a flavorful dish that offers a satisfying balance between the earthy mushrooms and creamy, tangy goat cheese. The eggs serve as a simple, wholesome base, making it a perfect dish for brunch or a light dinner. This recipe is quick to prepare and full of flavor, making it an ideal choice for a relaxed Sunday meal.

Mushroom and Leek Soup

A warming and creamy mushroom and leek soup, perfect for a Sunday when you need something light yet comforting. This soup brings together the gentle sweetness of leeks and the savory umami of mushrooms in a smooth, velvety base. It’s a wonderful dish to enjoy on a cool day and is easily adaptable for vegan diets as well.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 leeks, cleaned and sliced (white and light green parts)
• 3 cups mushrooms (button or cremini), sliced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer version)
• Salt and pepper to taste
• Fresh thyme for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the leeks and mushrooms, cooking until the mushrooms release their moisture and become tender, about 8 minutes.
3. Pour in the vegetable broth and bring to a simmer. Let cook for another 10 minutes to allow the flavors to meld together.
4. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This mushroom and leek soup is a comforting dish that makes the most of simple ingredients. The mushrooms give the soup depth and umami, while the leeks add a mild sweetness, making it incredibly well-rounded. The creaminess from the coconut milk (or cream) enhances the richness, making it an ideal option for a cozy Sunday meal.

Mushroom Stroganoff

A vegan take on the classic stroganoff, this Mushroom Stroganoff is creamy, rich, and full of flavor. The mushrooms provide a meaty texture that soaks up the flavors of the creamy sauce, and the combination of paprika, garlic, and Dijon mustard adds a nice depth of flavor. Serve it over egg noodles or rice for a comforting meal.

Ingredients:

• 1 tablespoon olive oil
• 2 cups mixed mushrooms (cremini, shiitake, button), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 cup vegetable broth
• 1 cup coconut cream or heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish
• Egg noodles or rice for serving

Method:

1. Heat olive oil in a large pan over medium heat. Add the mushrooms and onions, cooking until the mushrooms are browned and the onions are soft, about 8 minutes.
2. Add garlic, paprika, and Dijon mustard, and cook for an additional minute until fragrant.
3. Pour in the vegetable broth and bring to a simmer. Let cook for about 5 minutes to reduce the broth slightly.
4. Stir in the coconut cream and season with salt and pepper to taste. Let the sauce simmer for another 5 minutes until thickened.
5. Serve the stroganoff over cooked egg noodles or rice, garnished with fresh parsley.

This Mushroom Stroganoff is a deliciously creamy dish that has all the comfort of the classic version without the meat. The depth of flavor from the mushrooms, combined with the rich sauce, creates a satisfying meal perfect for a Sunday dinner. It’s easy to make and can be enjoyed by everyone, whether you’re vegan or not.

Baked Mushrooms with Garlic and Parmesan

A simple yet delicious dish, these baked mushrooms are a quick way to enjoy the savory flavors of garlic and Parmesan. The mushrooms are roasted until tender, then topped with a crisp, cheesy topping that adds a bit of indulgence. This dish can be served as a side or a light appetizer for your Sunday meal.

Ingredients:

• 12 large white or cremini mushrooms, stems removed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mushroom caps on a baking sheet, drizzling them with olive oil. Season with salt and pepper.
3. In a small bowl, combine the garlic, Parmesan cheese, breadcrumbs, and parsley.
4. Spoon the mixture into each mushroom cap, pressing it down gently to pack it in.
5. Bake for 15-20 minutes, until the mushrooms are tender and the topping is golden and crispy.
6. Serve warm as an appetizer or side dish.

These baked mushrooms with garlic and Parmesan are an easy yet elegant dish. The earthy flavor of the mushrooms contrasts beautifully with the garlicky, cheesy topping. The breadcrumbs provide a satisfying crunch, while the Parmesan adds a sharp, savory bite. Perfect for a relaxed Sunday meal, this dish is simple but packed with flavor.

Mushroom and Tofu Stir-Fry

This vibrant and hearty mushroom and tofu stir-fry is a quick and satisfying dish that combines the umami of mushrooms with the protein-packed tofu and a savory stir-fry sauce. The crispy tofu and tender mushrooms soak up the sauce beautifully, making it a flavorful meal that’s perfect for a Sunday dinner or lunch.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons olive oil
• 2 cups mixed mushrooms (shiitake, button, or cremini), sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 2 tablespoons sesame seeds (optional)
• Fresh cilantro for garnish

Method:

1. Press the tofu to remove excess moisture and cut it into cubes.
2. Heat olive oil in a large pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy, about 8-10 minutes. Remove and set aside.
3. In the same pan, add the mushrooms, bell pepper, onion, and garlic. Cook, stirring frequently, until the mushrooms are tender and browned, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and ginger.
5. Add the cooked tofu back into the pan along with the stir-fry sauce. Stir everything together and cook for an additional 2-3 minutes to heat through.
6. Garnish with sesame seeds and fresh cilantro before serving.

This mushroom and tofu stir-fry is a healthy, balanced dish filled with rich, savory flavors. The combination of the mushrooms’ earthy taste, the crispy tofu, and the flavorful sauce makes this a perfect meal for a Sunday. It’s quick to prepare yet deliciously satisfying, making it ideal for anyone looking for a light yet filling meal.

Mushroom and Swiss Cheese Quiche

A savory mushroom and Swiss cheese quiche is the perfect brunch option for a relaxed Sunday morning. The earthy mushrooms pair perfectly with the creamy, nutty Swiss cheese, and the custard base adds a rich, smooth texture. This quiche is delicious served warm or cold, making it a versatile dish to enjoy any time of day.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 tablespoons olive oil
• 2 cups mushrooms (button or cremini), sliced
• 1/2 cup Swiss cheese, grated
• 4 large eggs
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Fresh parsley for garnish

Method:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
4. Spread the cooked mushrooms evenly in the bottom of the pie crust. Pour the egg mixture over the mushrooms.
5. Sprinkle grated Swiss cheese on top.
6. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
7. Let it cool for a few minutes before slicing. Garnish with fresh parsley.

This mushroom and Swiss cheese quiche is a hearty yet elegant dish. The mushrooms add an earthy richness, while the Swiss cheese lends a slightly nutty flavor that complements the creamy custard filling. It’s an ideal dish for a Sunday brunch or even as a light dinner, offering both flavor and comfort.

Garlic Butter Mushrooms with Parmesan

These garlic butter mushrooms are a simple yet indulgent side dish that will elevate any meal. The combination of garlic, butter, and Parmesan creates a rich, savory sauce that perfectly complements the mushrooms’ earthy flavor. This dish is quick to prepare, making it a fantastic option for a Sunday side dish or snack.

Ingredients:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cups mushrooms (button, cremini, or portobello), sliced
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat butter and olive oil in a large skillet over medium heat until the butter is melted.
2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are browned and tender, about 7-10 minutes.
3. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
4. Sprinkle the Parmesan cheese over the mushrooms and stir to coat evenly. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

These garlic butter mushrooms are rich and savory, with the garlic and Parmesan creating a flavorful coating for the tender mushrooms. The dish is quick and easy to prepare but feels indulgent, making it a great choice for a Sunday dinner side or even as an appetizer. The buttery, cheesy goodness is sure to please any mushroom lover.

Mushroom and Broccoli Pasta

This mushroom and broccoli pasta is a simple yet flavorful dish that combines tender mushrooms and crisp-tender broccoli with a rich, garlicky sauce. The mushrooms provide an earthy depth while the broccoli adds a touch of freshness, creating a balanced, satisfying meal that’s perfect for a Sunday dinner or lunch.

Ingredients:

• 8 oz pasta (penne, spaghetti, or your choice)
• 2 tablespoons olive oil
• 2 cups mushrooms (button or cremini), sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Method:

1. Cook the pasta according to the package instructions. Drain, reserving 1/4 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the mushrooms and sauté until golden brown and tender, about 8 minutes.
3. Add the broccoli florets and cook for an additional 3-4 minutes until the broccoli is bright green and tender.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the vegetable broth and let it simmer for 2 minutes, then stir in the heavy cream and pasta water. Let the sauce simmer until it thickens slightly, about 5 minutes.
6. Toss the cooked pasta into the skillet, coating it with the creamy mushroom sauce. Season with salt and pepper to taste.
7. Top with grated Parmesan and garnish with fresh basil or parsley before serving.

This mushroom and broccoli pasta is a creamy, comforting dish with a perfect balance of flavors. The mushrooms add an earthy richness, while the broccoli brings a fresh, vibrant crunch to the pasta. The creamy sauce binds everything together for a delicious Sunday meal.

Mushroom and Eggplant Parmesan

This twist on the classic eggplant Parmesan uses mushrooms to create a hearty, vegetarian version that’s just as satisfying. The mushrooms provide a meaty texture, while the rich tomato sauce and melty cheese complete the dish. This mushroom and eggplant Parmesan is perfect for a Sunday feast.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups mushrooms (cremini or portobello), sliced
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Olive oil for frying
• Fresh basil for garnish
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, combine breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat. Dip the eggplant slices into the breadcrumb mixture, pressing to coat them evenly, and fry until golden on both sides, about 4 minutes per side. Drain on paper towels.
4. In the same skillet, sauté the mushrooms until softened, about 5-7 minutes. Season with salt and pepper.
5. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices, followed by the sautéed mushrooms, and top with more marinara sauce. Sprinkle with mozzarella cheese.
6. Repeat the layers, finishing with mozzarella cheese on top.
7. Bake for 25-30 minutes, or until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

This mushroom and eggplant Parmesan is a rich, satisfying dish that’s packed with flavor. The mushrooms add depth and texture to the eggplant, while the marinara sauce and melted cheese create a comforting, familiar flavor. It’s a great vegetarian option for a hearty Sunday meal.

Mushroom and Zucchini Frittata

This mushroom and zucchini frittata is a light yet filling dish that’s perfect for brunch or a simple Sunday meal. The mushrooms provide a savory depth, while the zucchini adds a fresh, tender crunch. Combined with fluffy eggs and a sprinkle of cheese, this frittata is a delicious, satisfying meal.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 tablespoon olive oil
• 1 cup mushrooms (button or cremini), sliced
• 1 zucchini, sliced into half-moons
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Method:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the mushrooms and zucchini and sauté until tender, about 8 minutes.
4. Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute.
5. Sprinkle shredded mozzarella cheese over the top.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are fully set and the top is lightly golden.
7. Let the frittata cool slightly before slicing. Garnish with fresh herbs and serve warm.

This mushroom and zucchini frittata is a light yet satisfying dish that can be served for breakfast, brunch, or a light dinner. The mushrooms bring an earthy richness, while the zucchini adds freshness and texture. The cheese makes the frittata creamy and delicious, perfect for a relaxed Sunday meal.

Creamy Mushroom and Spinach Risotto

This creamy mushroom and spinach risotto is the ultimate comfort food, perfect for a relaxing Sunday. The rich, velvety rice is infused with the earthy flavor of mushrooms and complemented by the vibrant freshness of spinach. This dish feels indulgent yet is simple to prepare.

Ingredients:

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups arborio rice
• 4 cups vegetable broth, warmed
• 1 cup dry white wine
• 2 cups mushrooms (cremini or button), sliced
• 2 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil and butter in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Stir in the garlic and arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it is mostly absorbed.
4. Gradually add the warm vegetable broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process takes about 20 minutes.
5. In a separate pan, sauté the mushrooms until tender and browned, about 8 minutes. Add the spinach and cook until wilted, about 2 minutes.
6. Stir the cooked mushrooms and spinach into the risotto. Mix in the Parmesan cheese and season with salt and pepper.
7. Garnish with fresh parsley and serve warm.

This risotto is creamy, savory, and packed with flavor. The mushrooms add depth and texture, while the spinach brings a pop of freshness. It’s a comforting yet elegant dish that feels special for a Sunday dinner.

Stuffed Portobello Mushrooms

These stuffed portobello mushrooms are a hearty and flavorful dish that’s perfect for a Sunday meal. The mushrooms are filled with a mixture of breadcrumbs, cheese, and herbs, then baked to perfection. They can be served as a side dish or a light main course.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs
• 1/2 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Preheat your oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a bowl, mix together the breadcrumbs, mozzarella cheese, Parmesan cheese, garlic, and parsley.
4. Spoon the mixture into each mushroom cap, pressing down gently to fill them evenly.
5. Bake for 15-20 minutes, or until the mushrooms are tender and the topping is golden and bubbly.
6. Serve warm, garnished with additional parsley.

These stuffed portobello mushrooms are rich and satisfying, with a cheesy, garlicky filling that perfectly complements the meaty texture of the mushrooms. They’re easy to prepare but look and taste impressive, making them a great choice for a Sunday dinner or appetizer.

Mushroom and Barley Soup

This hearty mushroom and barley soup is the perfect dish for a cozy Sunday. The nutty barley and earthy mushrooms create a filling, nourishing soup that warms you from the inside out. It’s ideal for a chilly day when you need something comforting and wholesome.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cups mushrooms (cremini or button), sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
3. Stir in the pearl barley and cook for 1 minute to toast slightly.
4. Pour in the vegetable broth and add the thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
5. Remove the bay leaf and season the soup with salt and pepper.
6. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is hearty, flavorful, and incredibly satisfying. The barley adds a nutty, chewy texture, while the mushrooms provide depth and earthiness. It’s a comforting and healthy meal that’s perfect for winding down on a Sunday.

Note: More recipes​ are coming soon!