This is alist of notable mushroom dishes and foods, comprising foodstuffs prepared usingmushrooms as a primary ingredient.

Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, includingprotein,vitaminsB,C andD, andselenium, which helps prevent cancer.^[1] They are a good source of iron, copper,riboflavin,niacin and containdietary fiber. Oneportobello mushroom can contain morepotassium than a banana.^[2]

In many cultures,mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that, in some situations, the value of the yearly mushroom harvest in a forest can equal the value of lumber it can produce.^[3] According to the "Menus of Change" initiative ofThe Culinary Institute of America and the Harvard School of Public Health Department of Nutrition, pairing the evidence for health- and sustainability-linked food choices with flavor, other culinary, and demographic trends and plausible business scenarios allows flavor-rich, largelyplant-based food and menu choices to emerge. Mushrooms, with their unique sensory and culinary properties, may help Americans move toward healthier, plant-based choices. Of particular interest are the high amounts of bothglutamates (not asmonosodium glutamate) and ribonucleotides inA. bisporus. Glutamate and certain 5′-ribonucleotides are taste-active chemicals responsible forumami flavours.Calcium diglutamate, in particular, was shown to improve the flavor of low-sodium products.^[4]

• Ciulama – mainly found in Romanian and Moldovan cuisine, this dish is prepared with poultry or mushrooms
• Coulibiac with mushrooms - Russianpirog filled with mushrooms
• Cream of mushroom soup – simple cream soup prepared using mushrooms
• Diri ak djon djon –Haitian Creole for rice with mushrooms; a native dish ofHaiti
• Duxelles – finely chopped (minced) mixture of mushrooms or mushroom stems, onions,shallots, and herbssautéed in butter, andreduced to apaste
• Fried mushrooms – mushrooms dipped in batter and fried, typically served in Canada, the United Kingdom, and the United States with a dipping sauce on the side. Fried mushrooms preparedtempura-style are also common in Japan.
• Marinated mushrooms – chopped mushrooms marinated with spices, popular inRussian cuisine under brands Uniservis^[5] and Mikado^[6]
• Mushroombroth –Soup base made from mushrooms instead of animals or plants,^[7] used in vegan ramen^[8]
• Mushroomburger – burger made with mushrooms as a meat substitute; can be a thick slice of aportobello or a patty made of minced mushrooms^[9]
• Mushroom gravy – mushroom-based sauce
• Mushroom ketchup – style of ketchup prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms, instead of tomato, the main ingredient in contemporary preparations of ketchup.
• Mushroom sauce – often cream-based
• Oysters en brochette – variation of the dish whereby it is prepared with mushrooms on the skewers, rather than bacon,^[10] and also with both mushrooms, bacon, chunks of tomato, and/or cubes of cooked ham.^[11][12]
• Sautéed mushrooms – flavorful dish prepared by sautéing mushrooms in butter or oil
• Selsko meso –Macedonian andBalkan pork and mushroom dish
• Stuffed mushrooms – myriad fillings are used in this baked dish
• Veal Orloff – consists of abraised loin ofveal, thinly sliced, filled with a thin layer of pureed mushrooms and onions between each slice

• Mushroom dishes and foods
• 
  Cream of mushroom soup prepared with wild, edible mushrooms
• 
  Duxelles
• 
  Mushroom gravy atop French fries
• 
  Mushroom ketchup in a plastic tub
• 
  Filet mignon with a chunky, cream-basedmushroom sauce
• 
  Sautéed mushrooms
• 
  Stuffed mushroom cap
• 
  Jisaku Kaiseki Ryori
• 
  Mushroom salmon dish
• 
  Mushroom cheeseburger
• 
  Mushroom biryani

• List of Chinese mushrooms and fungi
• List of onion dishes
• List of vegetable dishes

More references:

• Alexander, S., Pilz, D., WEBER, N.et al. Mushrooms, Trees, and Money: Value Estimates of Commercial Mushrooms and Timber in the Pacific Northwest.Environmental Management30, 129–141 (2002).https://doi.org/10.1007/s00267-002-2610-1
• Ball, P., Woodward, D., Beard, T.et al. Calcium diglutamate improves taste characteristics of lower-salt soup.Eur J Clin Nutr56, 519–523 (2002). https://doi.org/10.1038/sj.ejcn.1601343
• Abu Janus, First Published, World in Eyes, WiE, 2020

• Mushroom dishes
• Lists of foods by ingredient

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