Embark on a culinary journey into the realm of mushrooms, where flavors dance on your palate and textures delight your senses. Discover a symphony of tastes and textures in our collection of the best mushroom recipes, carefully curated to tantalize your taste buds. From earthy porcini to delicate shiitake, each recipe showcases the unique characteristics of these versatile fungi. Whether you're a seasoned mushroom enthusiast or just beginning to explore their culinary potential, our diverse selection of dishes will satisfy your cravings. Indulge in creamy mushroom pasta, where tender mushrooms mingle with a rich and flavorful sauce, or savor the umami-rich goodness of stir-fried mushrooms, bursting with vibrant colors and bold flavors.
Embrace the rustic charm of roasted mushrooms, where the natural sweetness of the fungi caramelizes to perfection, or relish the comforting warmth of a hearty mushroom soup, perfect for cozying up on a chilly evening. For a more adventurous palate, try your hand at stuffed mushrooms, where a savory filling complements the earthy flavors of the mushrooms, or explore the delectable world of mushroom pâté, a sophisticated appetizer that will impress your guests. Each recipe is meticulously crafted to highlight the unique qualities of mushrooms, offering a delightful culinary experience that will leave you craving more. So, prepare to embark on a mushroom extravaganza, where every bite is a celebration of these extraordinary fungi.
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
THE BEST MUSHROOM STROGANOFF (VEGAN)
I've tried several online recipes for vegan stroganoff but haven't been wowed by any of them. I created this version and it is by far the best we've had. My whole family loves it! It takes amazingly like the stroganoff we remember from our omni eating days. :o)
Provided by worldmom12
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook and drain pasta according to package directions.
- Meanwhile, in a large skillet, sauté mushrooms and onions until mushrooms have given up their liquid and onions are translucent.
- Add garlic and cook for another 1-2 minutes. Remove from heat.
- In a medium sauce pan, bring broth to a boil. Add salt, pepper and worcestershire sauce.
- Whisk in flour and continue cooking until sauce begins to thicken.
- Return skillet to low heat and stir thickened sauce into mushroom mixture.
- Stir in sour cream (don't allow it to boil) and serve immediately over hot ribbon noodles.
BEST PRIME RIB WITH MUSHROOM GRAVY RECIPE - (4.2/5)
Provided by CBarile
Number Of Ingredients 11
Steps:
- Preheat the oven to 450. season the meat with the montreal steak seasoning and make a few slits in the meat and shove garlic into it. Put in the roast and bake for 45 minutes. Then turn off the oven and leave roasting for 2 hours without opening the door. This gives the meat a nice crust and leaves the meat juicy and pink inside. If you use a meat thermometer because you don't trust to just wait and possibly over cook the meat, make sure you take it out a few degrees before the temp gets where you want it because it will continue to rise while sitting. While the meat is cooking, make your gravy. Start by sauteing the onions and mushrooms with salt and pepper until golden, add some chopped garlic and the veal stock along with 1/4 cup of red wine. Reduce for about 5 minutes. If you want the sauce thicker you can add some corn starch to some cold stock, shake well and add to the mushroom gravy to thicken. You need to bring it to a boil so that it will get nice and thick.
THE BEST NO-MUSHROOM BEEF TIPS
No-mushroom tips with a rich gravy that will be sure to feed a hungry family. Serve with the potato side dish of your liking.
Provided by Bree
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
- Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
- Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.
Nutrition Facts : Calories 352.9 calories, Carbohydrate 4.7 g, Cholesterol 80.4 mg, Fat 26 g, Fiber 0.6 g, Protein 23.8 g, SaturatedFat 9.7 g, Sodium 535.4 mg, Sugar 1 g
BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI
Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree.
Provided by nmlawrence
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.
- At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
- Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
- Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
- **Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.
GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!
This sauce is so simple and tastes absolutely divine! It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. Well good on me!!! This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. I truly love making this sauce because you really can't go wrong! The only wrong thing you can do...is not try it!!! It is LOW FAT too!!!
Provided by djmjbaker
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
- White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
- Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
- While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
- This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
- Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
- Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
- One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!
BEST MUSHROOM BISQUE
Steps:
- toss mushrooms together with 1 tablespoon salt. microwave, strirring every 4 minutes, until tjey have released their liquid and are reduced to about one third of their original volume. 12 min. drain and reserve the liquid. heat oil in dutch oven until simmering. cook mushrooms about 8 min until browned. add onion, thyme sprig and 1/4 tsp pepper. cook about 2 min until onion is soft. add sherry and cook until evaporated. stir in reserved liquid and scrape the browned bits. add water and broth and simmer for 20 min. discard thyme and put in blender. heat to 150 degrees whisk cram and egg yolks. add 2 cups of soup while stirring slowly and constantly until soup reaches 165 sir in lemon juice and season. serve w extra cream and chives
ALFREDO,BACON, MUSHROOM PIZZA (BEST PIZZA EVER)
This is the BEST pizza I have ever tried. Even if you don't like mushrooms (i for one do not like mushrooms), or alfredo sauce you will probably will still think this is amazing! This is probably the best pizza I have ever had! I love it! WARNING: May get messy!
Provided by cooking4kids
Categories Pork
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- beat the pizza dough then roll it out into a wide circle.
- pour the alfredo sauce (not all of it) over the dough and spread it out with a butter knife.
- cook the bacon then crumple up 3 pieces out of the 6 you cooked
- dice the mushrooms into small pieces
- Sprinkle the 3 crumpled pieces of bacon, HALF of the mushrooms, and 1/2 cup of mozzarella cheese all over the pizza dough that is covered with alfredo sauce.
- add another layer of alfredo sauce over the pizza.
- Sprinkle the other half of the diced mushrooms.
- Crumble the other three pieces of bacon and add to the pizza.
- Bake at 400* for about 10 minutes or until golden.
THE BEST BELL PEPPER AND MUSHROOM RICE PILAF
Make and share this The Best Bell Pepper and Mushroom Rice Pilaf recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a wok.
- Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
- Add the sliced onion and red bell pepper.
- Sauté on medium flame for 3 minutes.
- Add red chili powder, turmeric powder, pepper and salt to taste.
- Mix well with the other ingredients.
- Sprinkle spring onions over the rice immediately before serving.
- Serve hot.
- Enjoy!
BEST MEATLOAF W/BROWN MUSHROOM GRAVY
I MADE THIS FOR HUBBY FROM A RECIPE I FOUND N CHANGD IT TO OUR LIKING. LOVD IT SOOOOO MUCH IT WAS REQUESTD FOR ME TO MAKE AGAIN.....SOOOOO HERE IT GOES :)
Provided by Lora DiGs
Categories Meatloafs
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. PREHEAT OVEN TO 350. IN A LARGE BOWL MIX TOGETHER CHOPD TURKEY, CHOPD BEEF, EGG, BREADCRUMBS, CHILI SAUCE n 1 TBLSPN OF ONION SOUP MIX. PLACE MIXTURE ON BAKING PAN N FORM A LOAF OR BAKE IN LOAF PAN. BAKE FOR AN HOUR OR UNTIL DONE. AFTER FIRST 1/2 HOUR OF BAKN POUR OVER MEATLOAF A 1/8 CUP OF BEEF BROTH.
- 2. WHEN MEATLOAF IS ALMOST DONE PREPARE GRAVY. IN A LARGE PAN MELT BUTTER N ADD MUSHROOMS N BROWN TILL TENDER.
- 3. SPRINKLE 2 TBLSPNS OF ONION SOUP MIX N ADD BEEF BROTH N SIMMER FOR 5 MINUTES STIRRING OCCASIONALLY.
- 4. STIR CORNSTARCH N WATER IN A SMALL BOWL UNTIL SMOOTH THEN POUR INTO BROTH MIXTURE N BRING TO A BOIL N UNTIL THICKND ... S n P TO TASTE.
- 5. SERVE OVER SLICD MEATLOAF N MASHED POTATOES...... ENJOY :)
SLIMMING WORLD CHIPS AND BEST EVER MUSHROOM OMELETTE
Make and share this Slimming World Chips and Best Ever Mushroom Omelette recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 190C/Gas 5. Cut the potatoes into chunky, even-sized chips and place in a large pan of lightly salted boiling water. Boil for 6-7 minutes, then drain thoroughly. Return to the pan, replace the lid, and shake to roughen the edges of the chips (this helps them to crisp up during baking).
- Line a baking sheet with nonstick baking parchment and spread out the chips. Spray with oil and sprinkle with sea salt. Place in the oven and bake for 15-20 minutes, or until the chips are crisp and golden.
- About 5 minutes before the chips are ready, gently beat the eggs together with the herbs and water. Season well.
- Spray a medium, non-stick frying pan with a thin coating of oil and place over a high heat. When hot, pour in the egg mixture and cook for 1-2 minutes. As the egg begins to set around the edges, add the cooked mushrooms and use a spatula to push the egg towards the centre. When the entire egg mixture is set, cook for another minute, then loosen the edges with a spatula and fold the omelette in half. Serve with the chips and grilled tomatoes.
Nutrition Facts : Calories 198.6, Fat 2.7, SaturatedFat 0.9, Cholesterol 93, Sodium 50.4, Carbohydrate 36.5, Fiber 4.8, Sugar 2.4, Protein 8.4
Tips:
- Choose the right mushrooms: For the best flavor and texture, use fresh, firm mushrooms. Avoid mushrooms that are slimy or discolored.
- Clean the mushrooms properly: Gently wipe the mushrooms with a damp paper towel to remove any dirt or debris. Do not wash the mushrooms under running water, as this can make them waterlogged.
- Slice the mushrooms evenly: This will help them cook evenly. If you are using a variety of mushrooms, slice them all to a similar size so that they cook at the same rate.
- Use a variety of cooking methods: Mushrooms can be cooked in a variety of ways, including sautéing, roasting, grilling, and baking. Experiment with different methods to find your favorite way to cook mushrooms.
- Don't overcrowd the pan: When cooking mushrooms, do not overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
- Season the mushrooms well: Mushrooms have a mild flavor, so it is important to season them well. Use salt, pepper, and other herbs and spices to taste.
- Serve the mushrooms immediately: Mushrooms are best served immediately after they are cooked. This will prevent them from becoming tough or rubbery.
Conclusion:
Mushrooms are a delicious and versatile ingredient that can be used in a variety of dishes. With their umami flavor and meaty texture, mushrooms can add depth and flavor to any meal. Whether you are sautéing them, roasting them, grilling them, or baking them, there are endless ways to enjoy mushrooms. So next time you are looking for a healthy and delicious ingredient to add to your meal, reach for some mushrooms.
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