Best 3 Mushroom Trio Recipes

Indulge in a culinary journey with our exquisite mushroom trio recipes, a symphony of flavors that will tantalize your taste buds. From the earthy elegance of Portobello Mushroom Steaks to the umami-rich goodness of Creamy Stuffed Mushrooms and the savory delight of Mushroom and Spinach Stuffed Shells, this delectable trio offers a versatile range of dishes that cater to every palate.

Embark on a sensory adventure as you savor the succulent Portobello Mushroom Steaks, grilled to perfection and bursting with smoky, meaty flavors. Treat yourself to the indulgent Creamy Stuffed Mushrooms, where tender mushrooms are filled with a velvety blend of herbs, cheese, and bread crumbs, all enveloped in a creamy sauce.

For a hearty and comforting meal, dive into the delectable Mushroom and Spinach Stuffed Shells. These pasta shells are generously filled with a savory mixture of mushrooms, spinach, ricotta, and Parmesan cheese, then baked to golden perfection. Each recipe is meticulously crafted to highlight the unique characteristics of mushrooms, offering a harmonious balance of textures and flavors that will leave you craving for more.

Prepare to be captivated by the diverse culinary delights of our mushroom trio recipes, a testament to the versatility and culinary prowess of this extraordinary ingredient.

Let's cook with our recipes!

SENSATIONAL SIMMERED LEEK CABBAGE MUSHROOM TRIO

Sensational Simmered Leek Cabbage Mushroom Trio image

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :)

Provided by Julesong

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs leeks
1/2 head cabbage, chopped into approx 1/2 inch squares
8 ounces sliced mushrooms (I like crimini)
2 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 1/2 cups low sodium chicken broth (I prefer it with the chicken) or 1 1/2 cups vegetable broth (I prefer it with the chicken)
4 tablespoons dry sherry (optional)

Steps:

Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well).
Cut leeks lengthwise in quarters, then into about 1/2-inch squares.
Heat oil and butter in *large* heavy and wide saucepan or saute pan; add cleaned/cut leeks, cut cabbage, sliced mushrooms, salt, pepper, and stir over low heat for 5 minutes.
Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until vegetables are tender.
Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
Taste and adjust seasoning, serve hot.
Makes about 4-6 servings, depending on what you're using them for.

TRIO OF MUSHROOM SOUP (CREAM OF MUSHROOM SOUP)

Trio of Mushroom Soup (Cream of Mushroom Soup) image

Had this cream of mushroom soup at the Grand Hotel on Mackinac Island during a wedding; came home the next day and recreated it to the best of my abilities. After tasting it and then adding the cream, I decided in the future to just remove the cream altogether! It is a fantastic soup that works well on cold winter days.

Provided by Dregun

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 56m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup unsalted butter, divided
3 tablespoons olive oil
¼ cup diced white onion
8 ounces portobello mushrooms, stemmed and sliced
8 ounces baby bella mushrooms, sliced
8 ounces oyster mushrooms, sliced
1 ½ teaspoons dried tarragon
3 (16 ounce) cans chicken broth
1 large baking potato, peeled and diced into small cubes
2 tablespoons fresh thyme
1 ½ teaspoons dried oregano
½ cup heavy whipping cream
salt and ground black pepper to taste

Steps:

Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
Remove soup from heat and puree with an immersion blender until smooth.
Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 10.9 g, Cholesterol 55.2 mg, Fat 22.8 g, Fiber 2.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 863.2 mg, Sugar 2.6 g

SAUTEED WILD MUSHROOMS

Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
1/2 cup good olive oil
1 cup chopped shallots (4 large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped garlic (6 cloves)
1 cup chopped flat leaf parsley

Steps:

Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

Tips:

Choose the freshest mushrooms possible. Look for mushrooms that are firm and have a moist, slightly earthy smell. Avoid mushrooms that are slimy, bruised, or have any signs of mold.
Clean the mushrooms properly. To clean mushrooms, simply wipe them gently with a damp cloth. Do not soak them in water, as this can make them soggy and less flavorful.
Use a variety of mushrooms. This recipe calls for three different types of mushrooms: cremini, shiitake, and oyster. Feel free to use other types of mushrooms that you like, such as portobello, chanterelle, or maitake.
Don't overcrowd the pan. When cooking the mushrooms, be sure not to 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's important to season them well. Use a variety of spices and herbs, such as salt, pepper, garlic, thyme, and rosemary.
Cook the mushrooms until they are tender. Mushrooms should be cooked until they are tender but still have a slight bite to them. Overcooked mushrooms will be tough and chewy.

Conclusion:

This mushroom trio recipe is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. The mushrooms are sautéed in butter until they are tender and flavorful, then tossed with a simple sauce made with white wine, garlic, and parsley. This dish is sure to please everyone at your table!