Highly-rated mushroom recipes include a mushroom Parmesan recipe by Giada De Laurentiis from Food Network, and a mushroom soup recipe by Anthony Bourdain from Epicurious. The mushroom Parmesan recipe calls for portobello mushrooms, while the mushroom soup recipe makes use of button mushrooms.
To prepare mushroom Parmesan, season 6 portobello mushrooms with 3 tablespoons of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the mushrooms on a grill for five minutes on each side or until the mushrooms are hot and tender. Layer 1/2 cup of marinara sauce at the bottom of a 9-by-13-inch baking dish, arrange the grilled mushrooms on top, and drizzle another 1/2 cup of marinara sauce over the mushrooms. Scatter 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese on top, and add 2 tablespoons of finely chopped butter. Bake the dish at 400 degrees Fahrenheit for 15 minutes or until the cheese is golden and bubbly.
To make mushroom soup, soften 1 thinly sliced onion with 2 tablespoons of butter in a saucepan over medium heat. Stir in 12 ounces of button mushrooms and an additional 4 tablespoons of butter. Gently cook the vegetables for eight minutes before adding 4 cups of chicken stock and 1 sprig of flat-leaf parsley. Simmer the mixture for one hour, and discard the parsley before thoroughly blending the soup. Reheat the soup in the saucepan, and add 2 ounces of sherry as well as salt and pepper to taste.