How to cook mushrooms - three tasty recipes

Learning how to cook mushrooms can add a wide variety of dishes to your menu.

Perhaps the simplest method is sautéed mushrooms. Cooked in a frying pan in a small amount of olive oil, they are full of flavour.

Both the sauces at the bottom of this page and the mushroom paté, start with sautéed mushrooms, and will serve 1 person with some left over for later.

You can also use sautéed mushrooms as a base for baked egg recipes.

Cheesy mushroom paté

No page covering how to cook mushrooms would be complete without a creamy mushroom paté. 

Great to keep in the fridge as a dip for other vegetables as well. Try it with celery or carrot sticks!

  • 4oz mushrooms
  • 1 small onion
  • 2 teaspoons of olive oil
  • 1/2 oz of butter
  • a shake of Worcestershire sauce
  • freshly ground black pepper
  • 1 tablespoon of breadcrumbs (whizz a small slice of bread in your blender to create these)
  • 2oz cream cheese (I like to use one with herbs added like Boursin)

This delicious pate is simple to make. Start by following the mushroom sauce recipe, below, until you reach the stage where you are about to add the liquid to the sauce. (marked with an * ). Then continue as follows...

  1. Cool the mushrooms slightly and then pop them into your blender along with the breadcrumbs and soft cheese. Add a dash of Worcestershire sauce and pop the lid on. Whizz the mixture until you get a paste. I like to leave a little texture in my pate, but you may want to blend it for a bit longer if you want yours really smooth.
  2. Spoon the mixture into a small ramekin dish and place in the refrigerator to chill.
  3. Serve with hot toast or dipping veggies.

Mushroom sauce recipe 1

If you are having a steak for supper why not try a delicious mushroom sauce to go with it, and make it into something special.


  • 4oz mushrooms (I use the open cap ones, stalks and all) 
  • 1 small onion
  • 2 teaspoons of olive oil
  • 1/2 oz of butter
  • a shake of Worcestershire sauce
  • freshly ground black pepper
  • 1/4 of a pint stock or white wine
  • 1 teaspoon of tomato puree
  • 1 tablespoon of cornflour
  • a little cold water
Sauteed mushrooms ready for the sauce


  1. Put the oil and butter in the frying pan and heat it up while you chop the onion. Then put the onions into the pan and cook gently, for about 5 minutes, until they are soft but have not gone brown. The reason we use both oil and butter is because butter by itself can burn.
  2. While they are softening wipe the mushrooms with a paper towel, no need to wash them, and then slice. Add the mushrooms to the onions in the frying pan, and continue to cook until all the fat has been absorbed. The mushrooms will, at first, let off some moisture of their own, which will then be absorbed or evaporated. Cooking them slowly will allow the flavour to develop. *
  3. Pour the white wine or stock into the frying pan. Stir in the tomato puree and turn the heat up to bring the pan to the boil, then turn the heat down.
  4. In a small bowl or cup mix the cornflour to a thin paste with the cold water, and then pour into the pan.
  5. Simmer (cook on a gentle heat) for a few minutes, until the sauce has thickened, then serve.

Quick and Easy Mushroom Sauce 2

You will love this one! No messing about with a flour and butter roux here.

The ingredients are listed per person, so you can easily scale up if you are feeding more. Apart from the mushrooms themselves the rest of the ingredients are likely to be found in any well stocked pantry, making it simple enough to rustle up at a moments notice.

It is wonderful served over tinned corned beef and hash browns for a simple supper. 

Alternatively, use white wine instead of water and it will be excellent served with the best steak, for a romantic dinner for two on Valentine's Day.

I used Chestnut mushrooms for my sauce, which give an intense flavour, but if you want something a little more delicate you could use ordinary button mushrooms.


  • instant sage and onion stuffing mix - approx. 2 tbsp per person
  • water - 3 tablespoons per person
  • Chestnut mushrooms - 3 per person, sliced
  • small piece of butter
  • salt and pepper to taste
  • 1 teaspoon wholegrain mustard


  1. Melt the butter in a pan, then pop in the mushrooms, turning them over quickly to coat in the butter. Cook for about 5 minutes until soft.
  2. Sprinkle the Sage and Onion Stuffing mix over the mushrooms and stir well.
  3. Promptly add the water, creating a "sloppy" mixture at this stage. Season to taste.
  4. As the sauce thickens, add the mustard. If you think it needs it, add a little more water.

That's it! Done. Serve.

I hope this page has given you some ideas for how to cook mushrooms. Here are some more mushroom recipes for you to try...

- -

New! Comments

Did you enjoy this page? Leave me a comment in the box below.