Best 12 Simple Mushroom Recipes

SIMPLE CRUSTLESS SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch pie dish.
• Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside.
• Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl.
• Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.

SIMPLE MARINATED MUSHROOM SALAD

Steps:

• In a small bowl, combine the first six ingredients. Gradually whisk in oil until blended. Add the mushrooms, tomatoes and olives; toss to coat. Cover and refrigerate for 2 hours. Serve in a lettuce-lined bowl.

SIMPLE MUSHROOM OMELETTE

Steps:

• Beat the eggs thoroughly along with the salt, pepper, mustard powder and the chopped onions.
• Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
• Toss in the butter for 2 minutes, remove the mushrooms and keep aside until needed.
• Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
• Spread evenly around the pan and sprinkle the mushrooms on top.
• When one side is cooked slowly fold the omelette into half with a wooden spoon.
• Remove from the flame and serve hot.

SIMPLE CREAMY GARLIC-MUSHROOM CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish.
• Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.

SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

SIMPLE MUSHROOM RISOTTO

Steps:

• Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
• Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.

SIMPLE SAVORY MUSHROOM CANAPES

Steps:

• Slice your bread . Remove crust. Cut into squares or use cookie cutters to get fun shapes. Spray your skillet with non stick spray (or lightly coat with butter) Toast your breads on ONE side over low -med low heat till buttoms and golden brown.
• Cut your mushrooms up relatively small. Mince your onion. Saute in garlic till soft. Add a bit of garlic salt. Blend in your flour and cream. Mix well. Cook several minutes more.
• Now pile your mushrooms up in the center of your toasts. Serve right away. Garnish with fresh chopped chives, parsley or watercress sprigs if you like.
• My Grandmother always spread a tiny bit of mayo on each toast before adding any topping. I usually spread a bit of cream cheese or butter. All totally optional.

SIMPLE MUSHROOM SOUP

Steps:

• Finely chop mushrooms.
• In a pot, saute the mushrooms in the oil until they are well cooked.
• Add broth and simmer for awhile.
• Add seasoning and evaporated milk.
• Continue heating, taking off the fire just before it starts to boil.

BEEF WITH MUSHROOM PEPPERCORN SAUCE SUPER SIMPLE

Steps:

• Coat steaks with ground sea salt, garlic powder and ground black pepper.
• Let sit in refrigerator for at least half hour.
• Melt 2 tablespoons butter in pan, cook mushrooms, there will be water, cook down until water gone and mushrooms browned a bit, set aside and keep warm.
• In same pan add 2 tablespoons butter put in steaks and brown. Once juices are gone and steaks are brown, add some water, cover and cook until tender.
• Remove steaks to platter and keep warm.
• If there is some juice left in pan good, if not add water and scrape up browned bits.
• Then in the same pan, crack peppercorns into pan, add some water if you need to, Gravy Master, chicken boullion and simmer for approximately 15 minutes.
• In a bowl mix cornstarch and water and add to pan. Season to taste with salt & pepper.
• Once to your taste and thickness, add mushrooms and steaks to sauce.
• Before serving add cream to give a nice color and smoothness.
• Great with garlic mashed potatoes or rice.

SIMPLE ONION MUSHROOM QUESADILLAS

Steps:

• Heat a skillet to medium heat and fry onion in a bit of oil or butter. When onion is translucent, add mushrooms and cook until mushrooms have released their juice and the onion is a little browned, about 5 minutes or so. Remove and reserve in a bowl when done.
• Using the same skillet, turn the heat down to medium-low: butter one side of a tortilla and place the buttered side down on the skillet, add some onion/mushroom mix and shredded cheddar cheese. Place another tortilla on top, but with the buttered side facing towards you. Cook for a couple minutes, until cheese starts to melt and the bottom tortilla is lightly browned. Flip and repeat. Remove from skillet and repeat with remaining ingredients.
• Cut in quarters and serve. It's good on it's own, or with typical condiments like sour cream and salsa.

SIMPLE CABBAGE AND MUSHROOM SIDE

Steps:

• Chop bacon, slice mushrooms and shred cabbage.
• Slice spring onion (scallion) if using. Set aside.
• Heat butter on medium heat in a large fry pan (skillet).
• Add bacon and mushrooms and cook for 1 minute.
• Add the cabbage and cook for a further 4 or 5 minutes until wilted.
• Stir in spring onion, if using, and season with black pepper.

SIMPLE MUSHROOM ROLLS

Steps:

• Preheat oven to 400F (200C).
• Remove crusts from a few bread slices; set crusts aside for another use.
• Flatten bread slices lightly, with a rolling pin.
• Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
• Keep making slices until you run out of soup.
• Place rolls on an ungreased baking sheet and brush with melted butter.
• Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.