An easy recipe I used to make some sodium free mushrooms that still taste great! Under cook the mushrooms if they are meant as a pizza topping as they will continue to cook with the pizza.

At first I only used butter and black pepper. Then I kept on adding things each time I made this dish.You can use vegetable oil instead of olive oil, and sake for the white wine. Recipe by Hamumaki

Featured in Cookpad News: Packed with umami flavor, this dish is perfect as a snack or side dish because it can be made in no time! The story behind this recipe: Mushrooms often play a supporting role, but they contain about three times the umami compound guanylic acid compared to shiitake mushrooms. This dish lets you enjoy the deliciousness of mushrooms just as they are.

(You can use any mushroom you like such as baby bellas, etc.)

I used the onion that I got from my parent's house to make a spicy baked dish with ketchup.Use any kind of mushrooms you'd like.Adjust the taste as desired. Recipe by Yagirinonegichan

Who doesn’t love stuffed mushrooms. My wife already had several stuffed mushroom recipes posted; crab filled, meat filled, tuna filled, and a cheese filled recipe. The truth is anything can be used to stuff a mushroom. This recipe is more of a classic recipe with cheese and breadcrumbs. A very easy and quick recipe that is quite tasty.

I sauteed ingredients in the fridge for breakfast.The liquid from heating the mushroom can be used as a very tasty stock, so don't forget to add it in step 3. Recipe by FarmersK

I have been making this stuffed mushroom recipe for years now and is one of our favorite mushroom sides. Stuffing is rich, creamy and awesome! Pictured above as a side with beef tenderloin with a red wine reduction sauce and mashed potatoes.

When you heard or see the word "Jus" you think of "au Jus". Well Mushroom Jus is a lot like it, except without the beef. Great for use on steaks, lamb, and other dark meat entrees.

I use mushrooms for many different recipes because I love them so much. I came up with this recipe to use them up before they go bad.-You could basically use mushrooms of your choice. I didn't use king oyster mushrooms because they become too soft, and maitake mushrooms because they become bitter.-I made this only with vegetable oil, salt and pepper, so that this can be used for other recipes. However, I'm sure you could use olive oil or sesame oil instead of vegetable oil, and use Krazy Salt and/or oyster sauce for the condiments. For 1 ziploc bag's worth. Recipe by Kazapi-

I wanted to upload an autumn-night themed recipe to relax and drink at home.I'm told that I'm not the type of person who sits up talking late into the night, as I'm an early to bed type of girl. So I make this as an hors d'oeurves.The olive oil and balsamic vinegar doesn't mix together easily, so make sure you blend them as mush as you can before adding to the dish.You can use any type of mushrooms you want. In the picture, I used red peppers for color.Since this is meant to be a light dish, the recipe only makes a small amount. Recipe by Tsuiterusatochan

I love mushrooms and always have them at hand. I bought the pork tenderloin since it was on sale.I made a healthy dish. Tenderloin is really tender!You can replace the soup stock granules with soy sauce.You can use all shimeji or all maitake mushrooms. Enoki mushrooms are good too. The amounts aren't precise. Use a lot of mushrooms since they will shrink a lot when they are cooked. Recipe by ete88