cremini mushrooms

Braised oxtail, caramelized onions and Havarti cheese make for an out-of-this-world French dip sandwich.

Braised Oxtail French Dip Sandwich

For the Braised Oxtail:

vegetable oil

(10 each) oxtail

salt and black pepper,

celery stalks,

carrots,

red onions,

garlic heads, halved crosswise

red wine

chicken stock

thyme

rosemary

For the Red Onion Gastrique:

red onion, medium dice 4 garlic cloves, thinly sliced

sugar

red wine vinegar

For the Caramelized Onions and Mushrooms:

cremini mushrooms, thinly sliced

yellow onion, thinly sliced

butter

salt and pepper,

For the French Dip:

Havarti cheese

Sink Your Teeth into These French Dip Sandwiches

Creamy vegan mushroom stew with farro is a super hearty meal. Roughly 10 ingredients and it comes together simply with pre-cooked farro.

Creamy Vegan Mushroom Stew with Farro and Kale

olive oil

yellow onion, small dice

garlic,

lb cremini mushrooms, sliced

sea salt and ground black pepper,

balsamic vinegar

cashews,

light miso

yeast

vegetable stock (, divided)

cooked farro (, see note)

kale,

Heat a large soup pot or Dutch oven over medium heat. Once the pot is hot, pour in the olive oil and swirl it around. Add the onions and stir. Sauté the onions until translucent and very soft, about 5 minutes. If the onions start to brown on the edges, lower the heat.

Add the rosemary and garlic to the pot and stir until very fragrant, about 30 seconds.

Add all of the sliced mushrooms to the pot. Give them a quick stir and then let them sit for a full minute. Once the minute is up, stir them up and then let them sit again for another full minute. Stir them up after that and season them with pepper. Let them sit for another full minute. Once they start glistening, season the mushrooms with salt. Keep stirring and sautéing the mushrooms until they are tender, about 3 additional minutes.

Add the balsamic vinegar to the pot and stir. Let some of the strong vinegar aroma evaporate a bit. The mushrooms should be pretty juicy at this point!

Remove ⅓ of the sautéed mushroom mixture and place it in an upright blender. Also in the blender, add the drained cashews, miso, nutritional yeast, and 2 cups of the vegetable stock. Blend this mixture on high until completely smooth and creamy, about 30 seconds.

Pour the remaining vegetable stock into the pot. Add the cooked farro to the pot as well.

Pour the blended mushroom and cashew cream into the pot and stir. bring the stew to a boil and let it simmer, uncovered, for about 10 minutes—just to let the stew thicken slightly and to let the flavours meld. Then, add the kale to the pot and stir. Keep simmering the stew until the kale is wilted, about 3-4 minutes.

Check the stew for seasoning and adjust if necessary (more salt, balsamic vinegar, pepper etc). Serve the stew hot!

An oh so creamy, cheesy, and wonderfully comforting mushroom risotto recipe. The mushrooms add a rich, earthy flavor that really go with the big pile of fresh parmesan you'll be piling on top.

Creamy Mushroom Risotto

(960 mL-1 L) low-sodium chicken broth

oz baby bella mushrooms, sliced

shallot

(380 g) uncooked arborio rice

(60 mL) white wine

(45 g) parmesan cheese, freshly grated

salt and black pepper

In a medium-sized saucepan, bring the chicken stock...

In a medium-sized saucepan, bring the chicken stock to a gentle simmer. Then keep the hot stock over low heat until you're ready to use it.

In a large skillet over medium heat, melt...

In a large skillet over medium heat, melt 2 tbsp butter and add in mushrooms. Saute the mushrooms for 5 minutes, until they begin to gain color. Add in the minced garlic, stirring occasionally to ensure the garlic doesn't burn, for about 2 minutes. Place the garlic mushrooms into a bowl and set aside.

In the large skillet, melt the 4 remaining...

In the large skillet, melt the 4 remaining tablespoons of butter. Add in shallots and saute until translucent, about 2-3 minutes. Add in the rice, stirring to coat each grain with the butter. Add the quarter cup of white wine, if using, or replace with a quarter cup of chicken stock. 

For the next twenty minutes or so, pour...

For the next twenty minutes or so, pour half a cup of the hot chicken stock at a time into the rice and stir it in. Let the rice soak up the stock, stirring in more chicken broth just before the rice dries out.

When the rice is cooked through and creamy,...

When the rice is cooked through and creamy, add in the garlic mushrooms to warm them back up, and mix in the parmesan cheese. Add more than 1/2 cup of cheese if desired. 

Taste, then season with salt and pepper to...

Taste, then season with salt and pepper to taste.

Serve the mushroom risotto hot and garnish with...

Serve the mushroom risotto hot and garnish with more parmesan cheese, if desired.

Find out how to make this deliciously cheesy Green Bean and Rice Casserole with dinner this week. Onions, mushrooms, sour cream and chicken broth help give this Green Bean and Rice Casserole its zesty flavor.

Green Bean and Rice Casserole

onion, chopped

lb. cremini mushrooms, sliced

pouch (3.5 oz.) boil-in-bag long-grain white rice, uncooked

chicken broth

sour cream

pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

lb. fresh green beans,

Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.

Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.

Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.

Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.

Treat your guests to Individual Beef Wellington, and every Christmas will be held at your house! Everyone will feel special with an Individual Beef Wellington at the table. Serve this dish alongside a mixed green salad or roasted veggies.

Individual Beef Wellington

KRAFT Tuscan House Italian Dressing

shallot,

KRAFT Grated Parmesan Cheese

Tbsp. finely chopped fresh parsley

beef

tsp. peppercorns

Tbsp. oil

puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

egg, beaten

Use pulsing action of food processor to chop mushrooms until finely chopped. Heat dressing in large nonstick skillet on medium-high heat. Add mushrooms; cook and stir 2 min. Add shallots; cook 2 min. or until liquid is cooked off. Spoon into bowl; stir in cheese and parsley.

Sprinkle both sides of steaks with crushed peppercorns. Carefully wipe skillet clean with paper towel. Heat oil in skillet on medium-high heat. Add steaks in batches; cook 1 min. on each side. Remove from skillet; cool 5 min.

Unfold pastry on lightly floured cutting board; roll to 20x12-inch rectangle. Cut into 6 squares. Spoon mushroom mixture onto center of each square; top with steak. Bring edges of pastry together, then pinch together at top to seal. Place, upside-down, on rimmed baking sheet sprayed with cooking spray.

Use sharp knife to cut slits in star-shaped design in top of each pastry bundle. Brush with egg.

Bake 10 to 14 min. or until pastry is golden brown and steaks are cooked to medium doneness (160ºF). Remove from oven. Let stand 7 to 10 min. before serving.

No need to make a time-consuming bechamel sauce when you can make a quick sauce with PHILADELPHIA Neufchatel Cheese instead!

Coquilles St. Jacques

buttery crackers, crushed (about 2/3 cup)

Tbsp. KRAFT Grated Parmesan Cheese

sea scallops

garlic, chopped

dry white wine

(3/4 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

Tbsp. milk

Melt 1-1/2 Tbsp. butter; mix with cracker crumbs, Parmesan and herbs.

Add 1/2 Tbsp. of the remaining butter to medium skillet; cook on medium-high heat until melted. Add half the scallops; cook 1 min. on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with 1/2 Tbsp. of the remaining butter and remaining scallops.

Melt remaining butter in same skillet on medium-high heat. Add onions; cook and stir 3 min. Stir in mushrooms and garlic; cook 5 min. or until mushrooms are tender, stirring frequently. Add wine and any liquid released from the scallops; cook 3 min. or until most of the liquid is absorbed. Whisk Neufchatel and milk until smooth. Stir into skillet; cook and stir 1 min. on medium-low heat. Return scallops to skillet; cook 4 min., stirring occasionally. Spoon into 4 (8-oz.) ramekins or 9-inch pie plate; sprinkle with crumb mixture.

Heat broiler. Broil scallop mixture, 6 inches from heat, 2 min. or until golden brown.

This creamy mushroom asparagus orzo is incredibly flavourful and it cooks up in about 30 minutes! A base of leeks and garlic gets a punchy boost from capers, nutritional yeast, saffron, miso, grainy mustard, and lemon. Naturally vegan and easily made gluten-free with GF orzo pasta.

Creamy Mushroom Asparagus Orzo

lemon juice

Dijon mustard

olive oil, divided

⅓ lb (151 grams) asparagus,

½ lb (227 grams) cremini mushrooms, sliced

leek (light green

capers, minced

¼ teaspoon dried ground chillies or chili flakes ((optional))

dry orzo pasta

vegetable stock

unsweetened non-dairy cream ((see notes))

saffron threads

peas

dill

vegan "parmesan" for serving ((optional))

In a small bowl, whisk together the miso, lemon juice, and Dijon mustard. If you can&#39;t get the miso lumps out, just add a splash of hot water from the tap and whisk again. Set this mixture aside.

Place a deep skillet or braiser-style pot over medium heat. Once the pot is hot, pour in 1 teaspoon of olive oil and swirl it around. Add the asparagus and season with salt and pepper. Sauté asparagus until bright green and slightly tender, about 2 minutes. Transfer the cooked asparagus to a plate and return the pot to the stove.

Pour another teaspoon of olive oil into the pot and stir it around. Add the mushrooms to the pot and let them sit for 1 full minute. Stir them up and let them sit for another full minute. Season the mushrooms with salt and pepper and keep sautéing until slightly browned and tender, another minute. Transfer the cooked mushrooms to the plate with the asparagus.

Give the pot a quick wipe and return it to the stove over medium heat. Pour in the remaining olive oil and swirl it around. Add the leeks and stir. Sauté the leeks until very tender, about 3 minutes. If they begin to brown on the edges, lower the heat.

Add the capers, garlic, nutritional yeast, and chillies (if using) to the pot and stir. Keep stirring until very fragrant, about 30 seconds. Season with salt and pepper.

Add the orzo to the pot and stir to coat in the leeks and seasoning.

Add the vegetable stock, the non-dairy cream, and saffron to the pot and stir. Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot.

Stir the peas, fresh dill, cooked asparagus, and mushrooms into the orzo. Also add the reserved miso, lemon juice, and Dijon mustard mixture. Keep stirring as the orzo simmers for another minute. Taste for seasoning one more time. If you find that the orzo is sopping up the liquid too quickly, just add a few splashes of water to &quot;cream&quot; it back up.

Serve the orzo hot with vegan &quot;parmesan&quot; on top if you like.

Sautéed Cremini Mushrooms are cooked in a buttery herb mixture until tender and loaded with delicious savory flavor! This easy side dish recipe adds that extra special finishing touch to your main dish and take just 10 minutes to cook. 

Sautéed Cremini Mushrooms

Cremini (baby bella) mushrooms

olive oil*

Salt and pepper

Start by thoroughly rinsing the mushrooms under water. Pat dry and then cut into thin slices (about ¼ inch thick). If you buy pre washed and sliced mushrooms, you can skip this step.

In a large skillet, combine the butter and olive oil over medium heat. Once the butter is fully melted, add in the sliced mushrooms with a good pinch of salt and freshly cracked black pepper. Cook for 5 minutes. Around this time, you’ll end up with a decent bit of excess moisture in the pan from the mushrooms and this is okay.

Add in the garlic and herbs, stir, and cook for an additional 3-4 more minutes. Most of the moisture from the mushrooms should have evaporated but if not, you can drain it off. Garnish with additional herbs, a squeeze of lemon juice, and ENJOY!

Fall is here, and so is butternut squash! This sweet and starchy gourd goes great with pasta.

Barilla Fettuccine with Butternut Squash and Cremini Mushrooms

box Barilla® Fettuccine

yellow onion, chopped

extra virgin olive oil, divided

butternut squash, cubed

veggie broth

cremini mushrooms, sliced

Parmigiano Reggiano cheese,

Italian parsley, chiffonade

Bring a large pot of water to a boil. Cook pasta according to package directions.

Meanwhile in a large skillet, sauté the onion with 1 tablespoon extra virgin olive oil for three minutes over medium heat, add butternut squash, and sauté for five minutes.

Add the veggie broth and simmer until thoroughly cooked. Season with salt and pepper, remove from heat, and allow to cool down.

Process half of the butternut squash mixture in the blender until smooth. Put the blended mixture back into the pan with the cubed butternut squash and stir. 

Meanwhile, in a separate large skillet pan, sauté the cremini mushrooms with 2 tbs extra virgin olive oil over high heat until slightly brown, stirring occasionally; season with salt and pepper and add to the butternut squash mixture. When pasta is cooked to al dente, drain and toss with the sauce. Finish with cheese, parsley and remaining olive oil.

Featuring 10 core ingredients, this creamy vegan pasta is a total umami bomb. Loaded with tons of cooked down cremini mushrooms, savoury miso and Tamari, shallots, and garlic. This lush vegan dinner is ready in under 1 hour.

Creamy Vegan Pasta with Mushrooms & Miso

½ lbs (680 grams) cremini mushrooms

shallot, fine dice ((about ¾ cup diced shallot))

thyme leaves, minced

sherry vinegar

Tamari

unsweetened non-dairy creamer ((see notes))

¾ lb (340 grams) short pasta of choice

flat leaf parsley leaves, chopped

Start the duxelles. Finely chop the mushrooms with a food processor in 3 batches. You want the pieces to be the size of small peas. You can also do this by hand with a chef’s knife if you like.

Heat a large skillet or braiser over medium heat. Once hot, pour in the olive oil and swirl it around. Add the shallots, thyme, and garlic, and sauté until soft and translucent, about 4-5 minutes.

Add the mushrooms all at once and season with pepper. Cook the mushrooms on medium high, stirring often, until they start to release liquid. Then, lower the heat to medium. Continue to cook and stir often until the mushrooms dry out a bit, darken, and become paste-like, about 18-20 minutes.

Once the duxelles is a bit more dry, add the sherry vinegar and Tamari. Cook until the liquid evaporates and then season with salt.

Place the miso in a small bowl and add a bit of your hottest tap water to it. Use a spoon or small whisk to “dissolve” the miso in the water. Add this mixture to the skillet with the duxelles. Then, add the non-dairy creamer and stir to combine. You should have a thick, lush sauce with bits of mushroom all throughout. Place a lid on top and keep warm.

Cook the pasta according to package directions. Drain the pasta, reserving about 1 cup of pasta cooking water.

Add the drained pasta to the sauce and stir. Splash in reserved pasta cooking water as necessary to get a velvety and saucy texture. Stir in the chopped parsley. Check the pasta for seasoning and adjust if necessary (more vinegar, Tamari, salt, pepper etc)

Serve the pasta hot and enjoy!

This BBQ mushroom flatbread with chive cream and homemade spelt dough is a hearty, simple, super flavourful, and elegant main or appetizer.

BBQ Mushroom Flatbread with Chive Cream &amp; Homemade Spelt Dough

+ 2 tablespoons warm filtered water

cane sugar

active dry yeast

light spelt flour (, plus extra for rolling out)

fine sea salt

raw sunflower seeds, soaked

apple cider vinegar

chives

onion powder

hot sauce ((optional))

pizza dough

flour,

heat tolerant oil,

BBQ sauce of choice, plus extra

red onion,

baby arugula

For garnish: extra chopped chives chili

In a medium bowl, combine the warm water, natural sugar and yeast. Lightly stir ingredients together and set aside until the top of the mixture appears foamy.

For the Spelt Dough

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Top 18 cremini mushrooms recipes from across the web

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

Top Tags

Braised Oxtail French Dip Sandwich

Creamy Vegan Mushroom Stew with Far...

Creamy Mushroom Risotto

Green Bean and Rice Casserole

Individual Beef Wellington

Coquilles St. Jacques

Creamy Mushroom Asparagus Orzo

Sautéed Cremini Mushrooms

Barilla Fettuccine with Butternut S...

Creamy Vegan Pasta with Mushrooms &...

BBQ Mushroom Flatbread with Chive C...

Caramelized Onion &amp; Mushroom So...

Spinach ricotta cannelloni with mus...

Vegan Mushroom Soup (Creamy, Oil-Fr...

Teriyaki Mushrooms with Snow Peas (...

Asian Noodle Soup (Vegan)

Mushroom Gravy

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

Caramelized Onion & Mushroom So...