8 of the best Ottolenghi mushroom recipes

From the 'meaty' Portobello to the flavour-packed porcini to the woody oyster mushroom, Ottolenghi makes a hero of funghi in these meat-free recipes. Mushrooms are not only useful for adding texture and earthy depth to a meatless ragù or an autumnal stew, they're brilliant at absorbing the stronger flavours they're paired with. Think: garlicky truffle mushrooms piled onto oozy polenta or spicy, soy mushrooms squashed into a tortilla.

Mushrooms come into season in the autumn with a whole spectrum of flavours, textures and shapes to be explored. To help you get inspired by funghi this season, here are eight of the best from Ottolenghi – including a selection from his latest cookbook, Ottolenghi FLAVOUR.

Ottolenghi FLAVOUR
A guide to unlocking the complex flavour in simple vegetables
With a focus on creative cooking processes and clever ingredient pairing
Including recipes for everything from midweek meals to weekend feasts
ottolenghi mushroom recipes oyster mushroom tacos ottolenghi flavour

Oyster Mushroom Tacos With All The Trimmings from Ottolenghi FLAVOUR by Yotam Ottolenghi & Ixta Belfrage

These roasted oyster mushrooms are crispy, chewy and soft all at once, soaking up the sweet, spicy and umami-rich marinade like little sponges. Squashed into homemade corn tortillas with sharp pickles, coconut avocado crema and lime, this is the best sharing food there is.

Order your copy of Ottolenghi FLAVOUR to get this recipe.

ottolenghi mushroom recipes mushroom lasagne ottolenghi flavour cookbook

Spicy Mushroom Lasagne from Ottolenghi FLAVOUR by Yotam Ottolenghi & Ixta Belfrage

This absolutely epic meat-free lasagne is packed with a variety of mushrooms to create a complex ragù that has its roots in the Tuscan village of Acone where Ixta spent her formative childhood years. You can easily make this vegan by skipping out the cream or serve the mushroom ragù straight up with pasta or polenta.

Order your copy of Ottolenghi FLAVOUR here

ottolenghi mushroom recipes Pot Barley and Lentils with Mushrooms and Sweet Spices plenty more

Pot Barley and Lentils with Mushrooms and Sweet Spices from Plenty More by Yotam Ottolenghi

Nutty, robust pot barley is the grain of choice in this twist on a lentil mejadra. Teamed with earthy, rich porcini mushrooms and meaty Portobellos, spiced with cinnamon and cumin and served with lentils, crispy onions and plenty of fresh herbs, this is hearty comfort food at its best.

Order a copy of Plenty More here.

ottolenghi mushroom recipes portobello steaks ottolenghi flavour cookbook

Portobello Mushroom Steaks from Ottolenghi FLAVOUR by Yotam Ottolenghi & Ixta Belfrage

Meaty Portobellos are slow-roasted in a spiced garlicky flavoured oil until tender and packed with punchy flavour. Serve with a creamy butter bean mash and plenty of aromatic oil for a comforting, simple and weekend worthy dinner.

Order your copy of Ottolenghi FLAVOUR here.

Yotam Ottolenghi's Mushroom and Herb Polenta best ottolenghi mushroom recipes plenty cookbook

Mushroom and Herb Polenta from Plenty by Yotam Ottolenghi

These herby, garlicky and truffle-flavoured mushrooms are piled onto oozy, Taleggio-rich polenta for a comforting autumnal dinner with a 'Northern Italian mountain lodge' feel.

Order a copy of Ottolenghi's Plenty here.

Bulgur with Mushrooms and Feta best ottolenghi mushroom recipes simple cookbook

Bulgur with Mushrooms and Feta from Ottolenghi SIMPLE by Yotam Ottolenghi

Get a mixture of mushrooms to make this dish all the more interesting – cooked with sweet onions, cumin and sticky balsamic, and combined with bulgur, fresh dill, feta and chilli flakes, this is delicious as either a side or a weekend brunch with some wilted greens on the side.

Order a copy of Ottolenghi SIMPLE to get the recipe.

ottolenghi mushroom recipes  Raw Brussels Sprout Nests with Oyster Mushrooms and Quail's Eggs nopi cookbook

Brussel Sprout Nests with Oyster Mushrooms from NOPI: The Cookbook by Yotam Ottolenghi & Ramael Scully

This salad of shaved raw sprouts, earthy roasted mushrooms, thin slices of mature Manchego and quail's egg, plated up like a nest, makes for an unusual but delicious starter. 

Order a copy of NOPI: The Cookbook here.

ottolenghi mushroom recipes Portobello Mushrooms with Pearl Barley and Preserved Lemon ottolenghi the cookbook

Portobello Mushrooms with Pearl Barley from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi

Here, buttery mushooms are topped with herby pearl barley, pops of feta cheese and preserved lemon. This is a great meat-free starter or nibble.

Order a copy of Ottolenghi: The Cookbook here.

Yotam Ottolenghi

Yotam Ottolenghi is a chef, cookbook author and restaurant owner, who has become a household name for his bold Middle-Eastern recipes and veg-championing dishes.

Read more »
See all features »

You might also like