16 Unique Mushroom Dishes Found Around The World

Throughout history, humans have had a complex relationship with mushrooms. Of the estimated 5 million species of fungi on the planet, only 38,000 are mushrooms. Of those, 50 percent are inedible, 25 percent are edible but not very tasty, 20 percent will cause mild illness, 4 percent are delectable, and 1 percent will result in immediate death. 

It has taken a lot of trials for humans to determine which mushrooms are safe to consume. The first evidence of mushroom consumption, or mycophagy, dates back to a few hundred years B.C. in China. Back then, humans likely consumed mushrooms for medicinal purposes.

Until the invention of Haute cuisine in the mid-19th century by George Auguste Escoffier, few in the western world consumed mushrooms. Many western civilizations were mycophobic. However, once mushrooms became popularized by the French, their regular consumption quickly expanded across the globe. Now mushrooms are found in the culinary traditions of virtually every country on the planet thanks to globalization and the expansion in popularity of foraging for mushrooms as a hobby.

While the button mushroom is the most frequently consumed worldwide, other mushroom varieties make their way into the kitchens of households globally. Recipes for mushrooms are as diverse as humanity itself, often representing the distinct religious, ethnic, and cultural heritages of a group of people. This is why exploring a country's unique mushroom recipes is such a fascinating way to learn about its people.

India is a vast country representing numerous different religions, dialects, and food habits. The region of northern India is replete with fresh produce, and the cuisine tends toward vegetarian fare. Ingredients like onion, ginger, and garlic are common in curries loaded with cumin, turmeric, and coriander. It is this culinary background that led to the creation of rogani kumbh. Rogani refers to the red color conferred by the tomato sauce, and kumbh is the word for mushrooms.

This stew is generally served atop white rice and garnished with yogurt. It takes advantage of the abundant selection of mushrooms found throughout India, including portobello, shiitake, oyster, enoki, shimeji, porcini, and paddy straw. While curries in India can be spicy, this particular recipe isn't typically one of those. It gets its robust flavor from the earthy mushrooms delicately mixed with spices and aromatics. We recommend making some homemade garlic naan to go alongside this delectable stew.

Italian cuisine is decidedly regional owing to the distinct microclimates of the country. Pasta alla boscaiola is a ragù or sauce made with ground meat and tomatoes that features freshly foraged mushrooms and hails from Tuscany. Its name translates to "woodcutter," presumably an homage to the foragers who collect wild mushrooms every fall to include in this rustic dish. While any mushroom works well in this recipe, porcini mushrooms are traditionally released. If you cannot find fresh porcini mushrooms, use dried or frozen porcinis for the appropriate deep umami flavor quintessential to this dish.

Variations of this dish abound, with every household creating its distinct version. Some recipes omit the tomatoes and add cream. Others use only sausage or pancetta rather than both, which is more classic. Frequently fresh peas are added for a pop of color. The one constant is the appearance of mushrooms, which are at the heart of this dish. This sauce is most commonly served atop penne pasta or fresh tagliatelle but can accompany any pasta with holes or crevices to capture the thick sauce.

Sauce chasseur, or hunter's sauce, is a mushroom sauce that falls under the category of brown sauces in the lexicon of French haute cuisine. This sauce likely originated in Saumur, a village in western France, in the 1600s. The name of this sauce refers to the game meats it is often served over, like wild boar, guinea fowl, or rabbit. The base of the sauce is a rich demi-glace made by combining stock with a sauce espagnole.

Ideally, this sauce uses wild foraged mushrooms, but chefs often use other mushroom varieties. Once the sliced mushrooms and finely chopped shallots sauté in butter, a dry white wine deglazes the pan. Tomato sauce and the demi-glace are added to the mushrooms before the sauce simmers until it is reduced and thickened. Finely chopped fresh tarragon, chervil, or parsley finish the dish at the end of cooking for brightness. Though the sauce was invented to be served with wild game, sauce chasseur is ideal with virtually any meat, particularly chicken. It is also a delightful topping for a simple omelet.

Xiang gu cai xin, or braised Chinese mushrooms with bok choy, is a classic Chinese new year recipe served during celebrations in households across Shanghai. This dish takes advantage of dehydrated shiitaké mushrooms and tender baby bok choy. This recipe is quick and ideally made ahead of time when served alongside other delicacies for a traditional Chinese new year's feast.

While the mushrooms are the stars of this recipe, they get their flavor from a couple of unusual ingredients: Oyster sauce and Shaoxing wine. Oyster sauce is a rich, thick, glossy condiment made by caramelizing oyster juices with salt and sugar and thickened with cornstarch. Its flavor is reminiscent of the sea and accentuates the natural umami profile of the shiitaké mushrooms. 

Shaoxing is a rice wine produced in Shaoxing city in China's Zhejiang Province. It has a dark amber color and a complex flavor, unlike any other wine. You can find it in most Asian grocery stores or online, but dry sherry will work fine as a substitute. Be sure to reserve the liquid from the rehydrated mushrooms to add to the dish for maximum mushroom flavor.

Nahuatl, or mushrooms, have been a popular delicacy in Mexico since pre-Hispanic times for medicinal and culinary purposes. The Spanish word for mushroom was adopted once the Spaniards colonized Mexico in the 1500s. Hongos, are a big commodity in Mexico, which produces 60 percent of the mushrooms consumed in Latin America. 

While both cultivated and wild mushrooms are available, the button mushroom is the most commonly cultivated mushroom sold in Mexico. The most beloved and traditional mushroom among Mexicans is the oyster, or setas. Setas have only been grown commercially since the 1940s.

Setas have been a part of Mexican culinary tradition for centuries thanks to their distinctive earthy flavor. They are often a part of various soups and stews, but Hongos con epazote is one of their most classic uses. Epazote is a pungent aromatic herb that grows throughout Latin America. 

Its flavor is redolent of anise, mint, and eucalyptus, and it has an intense petroleum scent, which may explain the origin of its name, which means "skunk" or "sweat" in Nahuatl. Oyster mushrooms are fried with epazote to create a filling for tacos and quesadillas sold by roadside stands.

Champiñones al ajillo, or garlic mushrooms, are one of the most popular tapas dishes in Spain. The combination of copious quantities of garlic, chile peppers, mushrooms, and parsley accented with a hint of acidity from white wine or lemon juice is delectable. It is frequently served in a crock with a hunk of crusty bread to sop up the juices. A southern variation of this dish called Champiñones a la Andaluza entails the addition of smoked Spanish paprika and blanched almonds.

Whichever variation you prefer, they pair beautifully with a glass of sangria or red wine served with a selection of other tapas or small plates. The term "tapa" derives from the Portuguese word meaning "to cover." While its origins are dubious, the consumption of tapas is ubiquitous in the Spanish way of life. Diners typically hop from tapas restaurant to tapas restaurant, where they are offered the tapas of the day with their alcoholic beverages. It is a delightful way of experiencing the best flavors and local character of any city in Spain.

Svamptoast is a deceptively simple dish that is quintessentially Swedish. The entire premise of this mushroom toast is that Sweden is legendary for its wild mushroom foraging. It is a pastime pursued by Swedes every fall, but it is also an obsession with every Swedish mushroom hunter claiming they have their spot for finding the finest mushrooms. 

To make this dish, an assortment of chanterelles, porcini, orange birch boletes, and gypsy mushrooms are sautéed in butter with onions until all the liquid has evaporated. Fresh parsley, lemon juice, and cream finish the dish. The mushroom medley is served atop crisply fried sourdough bread.

Variations include svamptoast with fresh goat cheese or svamptoast garnished with copious quantities of a local roe called kalix löjrom or caviar of kalix. Swedes use a tablespoon of roe per serving, although this may be a bit excessive for those not accustomed to consuming caviar, not to mention that it tends to be quite expensive. To recreate this dish with dried mushrooms, rehydrate them for 30 minutes in hot water before sautéeing. The flavor and texture won't be quite the same, but it is still delicious.

Momos are among the most authentic and popular dishes in Nepal. Their history dates back to the 14th century. These dumplings get their name from the Newari word "mome," which means cooking by steaming. While momos typically contain meat, vegetarian options are also made, with shamu momos (mushroom momo) being quite popular. 

The key is in the flavorings, which include onion, garlic, sesame, chilis, tomatoes, mustard powder, ginger juice, and Nepalese spices. These ingredients are mixed with flour, wild mushrooms, and Chura, a cottage cheese-like product made from Yak milk. Once the momos are formed into dumplings, they are fried and then steamed.

For some, the spicy achar dipping sauce is the highlight of the momo. It's a basic tomato sauce made with complex spices and aromas, punctuated by turmeric, fenugreek, cumin, Szechuan peppercorn, thyme, asafoetida, and the ubiquitous Himalayan pink salt. In Nepalese culture, spices represent more than just flavoring: They can be used for medicinal purposes ranging from digestive issues to treating menstrual cramps.