Best 6 Wild Mushroom Bundles Recipes

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Embark on a culinary journey with our enticing wild mushroom bundles, an ensemble of earthy flavors and textures. These bundles are not just a dish; they are an experience, a symphony of tastes that will leave you craving more. Within this article, you will find a collection of recipes, each presenting a unique interpretation of this delightful dish. Whether you prefer the classic combination of mushrooms and herbs or crave a more adventurous fusion of flavors, we have a recipe that will tantalize your taste buds. From the traditional Wild Mushroom Bundles, bursting with the essence of the forest, to the tantalizing Asian-Inspired Mushroom Bundles, infused with vibrant spices and umami-rich ingredients, our recipes offer a global exploration of flavors. Discover the rustic charm of the Italian-Inspired Mushroom Bundles, where sun-dried tomatoes and Parmesan cheese add a touch of Mediterranean flair, or indulge in the comforting warmth of the Creamy Mushroom Bundles, enveloped in a velvety sauce that will soothe your soul. Each recipe is a testament to the versatility of mushrooms, showcasing their ability to transform simple ingredients into an extraordinary culinary experience. So, gather your ingredients, sharpen your knives, and prepare to embark on a flavor-filled journey with our wild mushroom bundles.

Let's cook with our recipes!

MUSHROOM BUNDLES



Mushroom Bundles image

My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. -Tina Coopman, Toronto, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

1 tablespoon olive oil
1 cup chopped fresh mushrooms
1 cup chopped baby portobello mushrooms
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 sheets phyllo dough (14x9-inch size)
3 tablespoons butter, melted
2 tablespoons crumbled feta cheese

Steps:

  • Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat., Place 1 sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo sheets covered with a damp towel to prevent them from drying out.) Layer with 3 additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup., Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled bundles in freezer containers. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through.

Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

FRESH AND WILD MUSHROOM STEW



Fresh and Wild Mushroom Stew image

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won't break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds cultivated brown mushrooms, like shiitake, cremini or portobello
1/2 pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley

Steps:

  • Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
  • In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
  • Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
  • Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
  • Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 550 milligrams, Sugar 6 grams, TransFat 0 grams

SAUTEED WILD MUSHROOMS



Sauteed Wild Mushrooms image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

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.

WILD MUSHROOM BUNDLES



Wild Mushroom Bundles image

This can be served as an appetizer or during a meal. The recipe came from a Pillsbury holiday appetizer cookbook.

Provided by HappyMommy1422

Categories     Vegetable

Time 50m

Yield 24 packets

Number Of Ingredients 13

1 tablespoon butter
1/2 cup finely chopped red pepper
1 clove garlic, minced
1 1/2 cups chopped fresh mushrooms (shiitake, portobello or cremini)
1/4 cup chopped fresh chives
2 tablespoons shredded fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried sage
1/8 teaspoon pepper
6 sheets frozen phyllo dough, thawed (17x12 inch)
nonstick cooking spray
fresh chives (to garnish)

Steps:

  • Melt butter in a medium skillet over medium heat.
  • Add bell pepper and garlic; cook and stir 1-2 minutes or until tender.
  • Add mushrooms and cook 2-3 minutes or until tender.
  • Remove from heat.
  • Stir in chives, cheese, salt and spices.
  • Mix well.
  • Heat oven to 350F.
  • Unroll phyllo sheets and cover with plastic wrap or a towel.
  • Place one sheet on work surface; spray with nonstick cooking spray.
  • Layer two more sheets, spaying each with nonstick spray.
  • Using a sharp knife, cut through all sheets making 12 squares.
  • Place about 1 heaping teaspoon of the mushroom mixture in the center of each square.
  • Bring up the edges of the pastry; twist together in a circular motion to seal.
  • Place on ungreased cookie sheet.
  • Repeat with remaining three phyllo sheets and mushroom mixture.
  • Bake for 18-20 minutes or until golden brown.
  • Tie a chive stem around each bundle before serving.

Nutrition Facts : Calories 22.8, Fat 0.9, SaturatedFat 0.5, Cholesterol 1.7, Sodium 58.7, Carbohydrate 2.9, Fiber 0.2, Sugar 0.2, Protein 0.7

HERBED WILD MUSHROOM BUNDLES



Herbed Wild Mushroom Bundles image

Cooking Light. Earthy flavors will make great side to beef, pork or chicken. Or serve 3 bundles as meatless entree.

Provided by Ambervim

Categories     Vegetable

Time 45m

Yield 8 Bundles

Number Of Ingredients 13

6 green onions
1 1/2 teaspoons butter
1 3/4 cups shiitake mushroom caps, diced
1 1/3 cups oyster mushrooms, diced
8 ounces cremini mushrooms, coarsely chopped
1/3 cup dry white wine
1 tablespoon cream cheese (light if you want)
1 tablespoon flat leaf parsley, chopped
2 teaspoons chives, minced
1/2 teaspoon salt
1/2 teaspoon thyme, fresh chopped (less if dry)
1/8 teaspoon black pepper
8 crepes (Crepes by Ratio Recipe #rz.286632 Herbed variation 1 tsp parsley and 1 tsp chives)

Steps:

  • Preheat oven to 350.
  • Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
  • Chop the rest of the green onions.
  • Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
  • Add wine to pan and cook 2 minutes or until liquid almost evaporates.
  • Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
  • Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
  • Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.

Nutrition Facts : Calories 48.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 163, Carbohydrate 7, Fiber 1.2, Sugar 2.1, Protein 1.6

BAKED CHEESY PASTA WITH WILD MUSHROOMS



Baked Cheesy Pasta With Wild Mushrooms image

A more sophisticated take on mac and cheese, this golden-topped casserole has roasted wild mushrooms for a deep, earthy character, and melted fontina for the gooey factor. You can use any kind of mushrooms here. If you can't get wild ones (also called exotic, and most of them are actually farmed), use whatever is available. The key is to roast them until they are well browned and crisp at the edges so the flavor intensifies. Serve this as a vegetarian main course or as a rich side dish to roast chicken or meats. You can assemble the casserole the day before. Just add a few minutes onto the baking time if it's cold from the fridge when you pop it into the oven.

Provided by Melissa Clark

Categories     casseroles, pastas, main course

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, more as needed
1/2 teaspoon black pepper, plus a few grinds
2 fresh rosemary branches
1/2 pound orecchiette, farfalle or other short pasta
3/4 cup heavy cream
1/2 cup fresh ricotta
5 ounces fontina cheese, grated (1 1/4 cups)
2 ounces Parmesan, grated (1/2 cup)
1 teaspoon finely chopped fresh sage
1 garlic clove, finely grated

Steps:

  • Heat the oven to 450 degrees. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
  • Turn oven up to 500 degrees. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt. Stir in the pasta and mushrooms. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

Nutrition Facts : @context http, Calories 383, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 367 milligrams, Sugar 3 grams

Tips:

  • Choose a variety of wild mushrooms for your bundles, such as chanterelles, morels, and shiitakes, to create a flavorful and visually appealing dish.
  • Clean the mushrooms thoroughly before using them. Use a soft brush to remove any dirt or debris, and then rinse them gently under cold water.
  • Cut the mushrooms into small pieces so that they can cook evenly.
  • Use a variety of herbs and spices to season the mushrooms, such as thyme, rosemary, and garlic powder.
  • Wrap the mushroom bundles tightly in parchment paper or aluminum foil to keep them moist during cooking.
  • Bake the mushroom bundles at a high temperature for a short amount of time to ensure that the mushrooms are cooked through but still retain their texture.
  • Serve the mushroom bundles immediately with a dipping sauce or your favorite side dish.

Conclusion:

Wild mushroom bundles are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be tailored to your own taste preferences. With a variety of mushrooms, herbs, and spices to choose from, the possibilities are endless. So next time you're looking for a unique and flavorful dish to serve, give wild mushroom bundles a try.

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