button mushrooms

Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. 

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Mark Bittman's Mushroom Stock

button mushrooms, trimmed

porcini

Some onion, carrot or celery (optional)

Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.

Strain the mushrooms out if you like, but make sure to use them for something.

Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.

Beef Stroganoff

salt and black pepper

sirloin roast, or beef tenderloin, if you’re feeling fancy

all-purpose flour

paprika

neutral oil,

unsalted butter

button mushrooms,

shallots,

egg noodles

dry white wine

heavy cream

Worcestershire sauce

Dijon mustard

parsley,

Bring a large pot of salted water to a boil.

Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.

For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.

Tofu Mushroom Soup

mushrooms (about 1 cup), preferably porcinis

mushrooms

button

garlic,

salt,

ginger,

soy sauce

cilantro

chives

Place dried mushrooms in a bowl or large heatproof measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. If mushrooms are sandy, agitate from time to time. Line a strainer with cheesecloth and place over a 1-quart measuring cup. Drain through the strainer, then twist mushrooms in the cheesecloth, holding them over the strainer, to squeeze out the last of the flavorful liquid. Discard reconstituted mushrooms or set aside for another use.

While porcinis are soaking, pull tough stems away from shiitake mushroom caps. Slice caps thin and set aside.

Combine the mushroom broth with enough water to make 9 cups liquid and place in a saucepan or soup pot. Add shiitake stems, quartered button or cremini mushrooms, halved head of garlic, salt and ginger slices, and bring to a boil. Reduce heat, cover and simmer 30 minutes.

Use a slotted spoon or skimmer to remove mushrooms, stems, garlic and ginger from broth. Add soy sauce to broth. Taste and adjust salt.

Bring broth back to a boil and add tofu. Reduce heat to a simmer or a gentle boil, cover partly and simmer for 30 minutes. Tofu will puff a little, and texture will become more porous and spongy.

Add thinly sliced shiitake mushroom caps, cover and simmer 5 minutes. Stir in cilantro and chives. Taste, adjust seasoning and serve.

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles.
Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping.
“Do not mix with other rice,” she urged, lest you lose the flavor of the wild.

Wild Rice With Mushrooms

long-grain Wisconsin wild rice

(1 stick) butter

salt, more to taste

Black pepper,

dry sherry,

Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.

Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.

Mix mushrooms into prepared rice and season again with salt and pepper.

This Korean savory porridge was originally created as a comforting meal to soothe an upset stomach, but it’s satisfying no matter how you feel. A <a href="https://cooking.nytimes.com/recipes/1021777">stovetop version</a> typically requires a few hours to prepare, but the process is reduced to a mere 30 minutes with the use of a pressure cooker, and boneless, skinless chicken thighs, which cook faster than a whole chicken. In the cooker, combine the chicken, rice, vegetables and store-bought chicken broth with aromatics, and your work is done. The chicken emerges meltingly tender and practically shreds itself. A fresh and vibrant ginger sauce brightens the rich, warming soup.

Instant Pot Chicken Juk With Scallion Sauce

rice

carrot,

garlic clove,

sesame oil

chicken broth

(2-inch) piece fresh ginger, peeled and julienned

chicken thighs

scallions, trimmed and finely chopped (about 1/3 cup)

white vinegar

Kosher salt and black pepper

baby spinach (about 2 cups)

soy sauce, chile oil

In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.

While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.

Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything

One-pan English breakfast

pork chipolatas

rashers smoked back bacon

button mushroom

eggs, beaten

cherry tomatoes, halved

grated cheese (optional)

tbsp snipped chives

Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

A classic in a flash, you can also use beef. Either way - it's a winner

Quick chicken chasseur

rashers streaky bacon, chopped into large pieces

chicken breasts,

pack baby button mushroom

plain flour

tin chopped tomato with garlic

beef stock cube

Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

This chicken cacciatore recipe is nutritious and bursts with flavour. Make it ahead and freeze it for later.

Chicken cacciatore

olive oil

chicken

onion,

celery sticks, chopped

carrots, peeled, chopped

sliced pancetta, chopped

garlic cloves, crushed

button mushrooms, sliced

can diced tomatoes

brown sugar

balsamic vinegar

rosemary

bay leaf

chicken stock

Kalamata olives

flat-leaf

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5348771529001-5981831265001

In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

Korean Bulgogi Bolognese

onion

carrot

celery

garlic cloves,

peeled, minced ginger

tomato paste

beef

white button mushrooms, finely chopped (about 2 cups)

scallions

turbinado sugar

egg pasta (tagliatelle or pappardelle)

Parmesan,

Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.

Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.

As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.

Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

Caramelized onion bites with sautéed crimini mushrooms, balsamic caramelized onions, and applewood smoked gruyere cheese. Thee perfect little appetizers! They're made with puff pastry and take no time at all to whip up! These are the perfect appetizers to serve your guests this holiday season.

Gruyere, Mushroom, & Caramelized Onion Bites

salted butter, divided

vegetable oil, divided

crimini

yellow onions, thinly sliced

thyme

sugar

garlic powder

salt and pepper,

gruyere cheese

(1 pound) frozen puff pastry, thawed

egg, lightly beaten

MUSHROOMS: In a large cast iron skillet over...

MUSHROOMS: In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.

CARAMELIZE: Heat the remaining 3 tablespoons of butter...

CARAMELIZE: Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.

PREP: Position two racks in the upper and...

PREP: Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

FILL AND BAKE: Using a knife or a...

FILL AND BAKE: Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Prick the puff pastry using a fork in the center. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.

At All’onda in Greenwich Village, the chef Chris Jaeckle channels Venice by way of Japan. This pasta dish, which I enjoyed in his restaurant a few weeks ago, sums it up. Fresh pasta with crab meat and a smidgen of tomato is brightened with yuzu, lemon’s racy Japanese cousin. I remembered the dish as I savored the food-friendly, energetic white Bordeaux. The good acidity and citric notes of these wines welcome seafood. Though Mr. Jaeckle’s version calls for peekytoe crab, it is all but impossible to find in most retail fish markets, so he allowed for regular lump crab meat. As for the yuzu juice, it’s sold in Japanese markets. Look for a refrigerated brand that has no preservatives. You’ll have plenty left over, enough to test your cocktail-making chops before dinner.

Linguine with Crab Meat

jalapeño, cored, seeded, very finely minced

lemon

yuzu juice (sold

extra virgin olive oil

Salt

Japanese togarashi pepper

seafood stock

crab meat,

linguine

tarragon leaves

Combine jalapeño, lemon zest and yuzu juice in a small dish and set aside. Heat half the oil in a large sauté pan. Add the onion and cook on medium-high until it starts to caramelize. Remove it. Add the mushrooms to the pan and cook until they start to brown. Return the onions to the pan, add the tomatoes and cook until they start to dry out. Pulse the mixture in a food processor until very finely chopped. Add the jalapeño mixture and season to taste with salt and togarashi. The mixture should have a touch of heat.

Bring a pot of salted water to a boil for the pasta. Heat the remaining oil in the sauté pan on low. Add the garlic, cook until it softens, then add the wine. Increase heat to medium high and reduce until the wine films the pan. Add the stock and the tomato mixture. Stir, then add the crab.

Cook the pasta until it is al dente, about 3 minutes. Drain and add it to the sauté pan. Add the butter. Use tongs to toss all the ingredients together. Divide among 4 warm plates, scatter tarragon on each and serve.

This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Herby lamb cobbler

sunflower oil

smoked streaky bacon,

lamb neck fillets,

baby onion, peeled

carrots,

small button mushroom

tbsp plain flour

bay leaves

red wine

350 milliliters lamb or beef stock

self-raising flour

chilled butter, grated

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal

Normandy fish stew

mussels

cider wine

butter

leeks

baby button mushroom halved

fraîche

skin-on sustainable white fish (plaice would be perfect)

parsley

Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.

Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.

Top 21 button mushrooms recipes from across the web

The most viewed button mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mark Bittman's Mushroom Stock

Beef Stroganoff

Tofu Mushroom Soup

Wild Rice With Mushrooms

Instant Pot Chicken Juk With Scalli...

One-pan English breakfast

Quick chicken chasseur

Chicken cacciatore

Korean Bulgogi Bolognese

Gruyere, Mushroom, & Caramelized On...

Linguine with Crab Meat

Herby lamb cobbler

Normandy fish stew

Easy Vegetarian 'Sausage' Rolls rec...

Full English Breakfast

Jasmine Tea Smoked Chicken

Bacon & mushroom pasta

Mushroom & baby spinach tart

Spicy chicken kebabs

Beef Tenderloin Tips with Vegetable...

Creamy mushrooms

Top 21 button mushrooms recipes from across the web

The most viewed button mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mark Bittman's Mushroom Stock

Beef Stroganoff

Tofu Mushroom Soup

Wild Rice With Mushrooms

Instant Pot Chicken Juk With Scalli...

One-pan English breakfast

Quick chicken chasseur

Chicken cacciatore

Korean Bulgogi Bolognese

Gruyere, Mushroom, & Caramelized On...

Linguine with Crab Meat

Herby lamb cobbler

Normandy fish stew

Easy Vegetarian 'Sausage' Rolls rec...

Full English Breakfast

Jasmine Tea Smoked Chicken

Bacon & mushroom pasta

Mushroom & baby spinach tart

Spicy chicken kebabs

Beef Tenderloin Tips with Vegetable...

Creamy mushrooms

The most viewed button mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine