crimini mushroom

Penne with Zucchini and Mushrooms. This pasta dish incorporates vibrantly green zucchini and earthy mushrooms, combined with some garlic, olive oil, white truffle oil, and a bite of spicy chili flakes. Finished with the usual generous grating of Parmigiano and a sprinkle of parsley.

Penne with Zucchini and Mushrooms

penne pasta

onion

1 and 1/2 medium zucchini

Crimini mushrooms

garlic

peperoncino (dried chili peppers)

salt

extra virgin olive oil

white truffle oil

parsley

white wine

Parmigiano Reggiano

Bring a medium pot of salted water to boil. While waiting for water to boil sauté the garlic and peperoncini in olive oil.

Add onions, diced zucchini and mushrooms and saute for 2-3 minutes.

Place pasta in boiling water. While pasta is cooking finish off vegetables in pan with a few drops of white truffle oil.

Drain pasta and toss in pan with vegetables adding a little of the cooking water as needed.

Finish with grated Parmigiano and parsley and a drizzle of olive oil.

Simple &amp; yummy, perfect combo for a quick lunch!

This dish is so simple yet elegant. I love the combo of fresh green zucchini and meaty mushrooms. And, I need to get some truffle oil. What a perfect seasoning for this dish. Thanks for sharing!

If I had to name one combo that I think if #1 in the world of penne, that would be zucchini and mushrooms. There is just nothing else that can beat it. Love your penne and can't wait to try it out! :-)

The combination of mushrooms and pasta make this such a filling dish even without meat… Love it! The zucchini adds freshness that marries perfectly.

Oh you bet I finish the pasta in the sauce skillet! Better yet, in a saltapasta skillet :D Here in Sweden boiled pasta is always served on the side and you're supposed to take that and then top it with as much sauce as you wish. But doing so you miss out on fusing the pasta with the elements of the sauce. It always has me shaking my head.

I love courgettes, mushrooms and garlic so this dish is going on my to make list immediately! A great dish to please the family midweek!

A simple but always delicious meal...this is a great spring pasta dish.  Looks absolutely delish!

This pasta is amazing!!! I love the combination of mushrooms and zucchini, and of course nothing beats fresh parmesan and parsley. So good!

The zucchini and mushrooms combo is a winner. I make a similar pasta dish with zucchini and aubergine, but yours sounds incredible.

You got me at the truffle oil...just love the flavour! This would have enhanced this beautiful penne pasta to another level! Always nice to see your blog posts...have a a great day!

The recipe is great, however Parmigiano is not vegetarian as it uses rennet! If you leave that out, it's a very tasty, cruelty-free meal!

The best part of this Mushroom Paella with Kale and Eggs is the crisp layer of rice that forms on the bottom of the pan.

Mushroom Paella with Kale and Eggs

porcini mushrooms

olive oil

onion,

carrot, peeled, chopped

celery stalk, chopped

crimini mushrooms, coarsely chopped

thyme

black peppercorns

olive oil, divided

crimini mushrooms, quartered

salt and black pepper

onion, very finely chopped

red bell pepper, very finely chopped

poblano chile, seeds removed,

garlic crushed, chopped to a paste

short-grain Spanish rice (such as Bomba)

dry white wine

thyme,

eggs

¼ cup chopped fresh flat-leaf parsley

Calabrian Chile Oil (click for recipe)

The best part of any paella is the crisp layer of rice that forms on the bottom of the pan. Make sure to scrape some out for each portion.

Bon Appétit

Place porcini mushrooms in a medium bowl and cover with 1 cup boiling water; let sit 30 minutes. Line a fine-mesh sieve with 2 layers of paper towel and set over another medium bowl; pour mushroom mixture through (towels will catch any grit from mushrooms). Set aside porcini mushrooms and soaking liquid.

Heat oil in a large saucepan over medium heat. Cook onion, carrot, and celery, stirring occasionally, until softened, 5–7 minutes. Add crimini mushrooms, parsley, thyme, peppercorns, salt, reserved porcini mushrooms and their soaking liquid, and 6 cups cold water. Bring to a boil, reduce heat, and simmer 30 minutes.

Strain stock into a clean saucepan and keep warm over low heat (you should have about 6 cups).

DO AHEAD: Stock can be made 4 days ahead. Cover and chill. Reheat before using.

Preheat oven to 425°. Heat 2 Tbsp. oil in a 12” paella pan or skillet over medium-high heat. Cook mushrooms, tossing occasionally, until they release their liquid, about 4 minutes. Continue to cook until liquid evaporates and mushrooms are golden brown and tender, 5–7 minutes longer; season with salt and pepper and transfer to a plate.

Add 2 Tbsp. oil to pan and cook onion, bell pepper, and poblano chile, stirring often, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds; season with salt and pepper.

Add rice and cook, stirring constantly, until rice is translucent, about 3 minutes. Add wine and cook, stirring, until completely evaporated, about 2 minutes. Return mushrooms to pan, stir in 1 tsp. thyme, and add mushroom stock just to cover rice; season with salt and pepper. Cook, without stirring, adding broth as needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)

Continue to cook paella, occasionally moving pan around burner to make sure all areas get evenly heated, until a crust (socarrat) forms around the sides and bottom of the pan (rice will smell toasted and make a light crackling sound), 6–8 minutes.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Add kale, season with salt and pepper, and cook, tossing, until slightly wilted. Add ¼ cup water to skillet and cook kale, tossing, until completely wilted, about 5 minutes longer. Spoon over paella.

Make 4 shallow divots in the top of paella and crack an egg into each divot. Transfer pan to oven and cook paella until egg whites are just set, 8–10 minutes.

Top paella with parsley and more thyme and drizzle with Calabrian Chile Oil. Serve in pan.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich, tomato-y sauce that tastes like it simmered for hours.

Pasta With Creamy Mushroom Ragù

Tbsp. extra-virgin olive oil

Kosher salt

garlic cloves, thinly sliced

tomato paste

mushrooms

heavy cream

black pepper

rigatoni

unsalted butter

Parmesan,

Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won’t soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they’ll be tender and flavorful in minutes (rather than hours). When you’re prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetable and meat scraps, then use them to add umami to your next pot of broth.
This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don’t add any pasta cooking liquid.

Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6–8 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes.

Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6–8 minutes.

Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13–17 minutes. Taste and season with pepper and more salt as needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.

Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes.

Divide pasta among shallow bowls or plates and top with more Parmesan.

Briny, puckery, and buttery, piccata is too delicious to reserve for chicken. 

Mushroom Piccata

lemon

extra-virgin olive oil, divided

all-purpose flour

shallot

Tbsp. capers

Tbsp. unsalted butter,

Parsley leaves with tender stems (for serving)

Briny, puckery, buttery piccata—but with lightly dredged and browned mushrooms instead of chicken or veal. Using two types of fat—oil and butter—is essential here. Sear the mushrooms in oil over high heat so they get nicely crisped and their flavor intensifies, then finish the sauce with a couple of tablespoons of butter. The last hit of silky sweet fat complements the mushrooms’ earthy flavor, while the lemon juice, olives, capers, and parsley perk it all up.

Using a sharp knife, slice lemon into very thin rounds, (aim to get about 6–8 thin slices); remove seeds from rounds. Set remaining piece of lemon aside.

Heat 3 Tbsp. oil in a large skillet over medium-high. Toss mushrooms with flour in a small bowl, then cook, tossing occasionally, until browned and crisp all over, 6–8 minutes. Season with salt and transfer to a large plate.

Add remaining 1 Tbsp. oil to same skillet and reduce heat to medium. Cook shallot, stirring often, until softened, 2–3 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes. Add wine, olives, capers, and lemon slices. Cook, swirling pan occasionally, until wine is mostly evaporated, about 2 minutes. Add butter and swirl skillet continuously until butter is melted and emulsified into sauce. Squeeze in 1 Tbsp. lemon juice from reserved lemon. Taste sauce and season generously with salt and a few grinds of pepper.

Return mushrooms to skillet and cook, tossing and adding a splash of water to loosen sauce as needed, just until well coated.

Top mushroom piccata with parsley just before serving.

Umami lovers rejoice. This savory vegetarian mushroom galette recipe features mushrooms two ways: in a rich duxelles-style spread and scattered over the top. 

Cheesy Mushroom Galette

(250 g) all-purpose flour

Diamond Crystal or ½ tsp. Morton kosher salt

(1½ sticks) chilled unsalted butter, cut into pieces

apple cider vinegar vinegar

crimini mushrooms

shallots

herbs

extra-virgin olive oil,

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

pepper

All-purpose flour (for surface)

egg,

Flaky sea salt

lemon zest (for serving)

We doubled up on the mushroom filling for this savory galette. First, we blitzed criminis (also called baby bellas), then the shallots and herbs in the food processor into a spread reminiscent of duxelles (a French mushroom paste). The mushroom mixture gets caramelized in a skillet until the flavor is super concentrated, then mixed with sharp cheddar and cream before being spread across buttery free-form pie dough, which also comes together in the food processor for easy cleanup. (If you have the grating insert for your food processor, you can use it to coarsely grate the cheese as well!)
The second hit of ’shrooms comes from wild mushrooms, which you’ll scatter on top of the tart in big, meaty pieces. We’ve called for king trumpets and oysters, but you could use whatever you find at your local store, such as maitake, shiitake caps, or enoki.
Baking this savory mushroom galette on parchment paper keeps the crispy pastry crust from browning too quickly and makes it easy to transfer from baking pan to platter, while an egg wash brushed onto the folded edges gives it a party-ready sheen. Serve warm or at room temperature, cut either into small squares as a cocktail hour appetizer or larger pieces for a dinner party side dish or vegetarian main.

Pulse 2 cups (250 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor to combine. Add ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces; pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl and drizzle in 1 Tbsp. apple cider vinegar or white wine vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoonful as needed, just until a shaggy dough comes together (dough will look very dry).

Turn out dough onto a surface; knead lightly to incorporate any dry bits of flour. Pat into a square and wrap in plastic. Chill at least 2 hours and up to 12 hours.

Place a rack in middle of oven; preheat to 400°. Process 1 lb. crimini mushrooms in clean food processor until very finely chopped (just shy of a paste); transfer to a large bowl. Combine 3 large shallots, 1 garlic clove, and ½ cup coarsely chopped tender herbs (such as parsley and/or chives) in food processor and pulse until finely chopped. Scrape into bowl with criminis and mix to combine.

Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Add crimini mixture (reserve bowl) and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground pepper. Cook, stirring occasionally, until browned and most of liquid has cooked off, 11–13 minutes. Scrape filling back into bowl; mix in 6 oz. sharp cheddar, coarsely grated (about 1½ cups), and ¼ cup heavy cream.

Roll out dough on a lightly floured surface to a 16x10" rectangle. Transfer to a parchment-lined baking sheet. Spread filling over dough, leaving a 2" border. Scatter 6 oz. mixed mushrooms (such as oyster and/or king trumpet), torn, over. Fold borders up and over filling and brush dough with 1 large egg, beaten to blend. Season galette with flaky sea salt and pepper; drizzle with more oil.

Bake galette, rotating halfway through, until crust is deep golden brown and crisp, 45–50 minutes. Let cool slightly on baking sheet. Top with finely grated lemon zest and more coarsely chopped tender herbs before serving.

Inspired by irresistible pollo a la brasa (Peruvian rotisserie chicken), this dish uses spiced mushrooms as a vegetarian swap—an ideal topping for herby rice.

Arroz Verde With Spiced Mushrooms

limes, divided

jalapeños,

(packed) cilantro leaves

Diamond

sour cream

mayonnaise

jasmine or other long-grain rice

1½ tsp. ground cumin, divided

paprika

A spicy herb sauce can transform a perfectly fine dish into something really special. Here a quick cilantro and jalapeño blender sauce makes its way into the recipe at three points: first, flavoring the aromatic base at the start of rice cooking; next, carefully mixed into the rice at the end of cooking to amp up the verdant hue; and finally, stirred into the creamy drizzle sauce to be served alongside. Inspired by irresistible pollo a la brasa, Peruvian rotisserie chicken, this dish uses oyster mushrooms spiced with cumin and paprika as a meaty vegetarian swap. Jasmine rice lends its beautiful fragrance here, but any long white variety will do. The important step is to make sure to rinse whatever rice you use at least a few times to encourage a fluffy, not clumpy, result.

Cut 1 lime in half; squeeze juice into a blender. Add 2 medium jalapeños, stems removed, 5 garlic cloves, 2 cups (packed) cilantro leaves with tender stems, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water and blend until smooth. Transfer 2 Tbsp. cilantro purée to a small bowl; set aside.

Place 3 Tbsp. cilantro purée in a medium bowl; finely grate in zest of 1 lime. Cut lime in half; squeeze in juice. Mix in ½ cup sour cream, 2 Tbsp. mayonnaise, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cover herb sauce and chill until ready to serve.

Place 1½ cups jasmine or other long-grain rice in a medium bowl. Pour in cold water to cover and swish vigorously with your hands; drain. Repeat process until water runs clear (3–5 more times).

Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add rice and ½ tsp. ground cumin and cook, stirring, until rice is coated in oil, about 30 seconds. Add 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, remaining cilantro purée in blender, and 2¼ cups water; stir to combine. Bring to a boil. As soon as bubbles appear along sides, reduce heat to low and cover; cook 15 minutes. Remove pot from heat; let rice sit (still covered) 15 minutes.

Meanwhile, heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add ¾ lb. mixed mushrooms (such as oyster, shiitake, maitake, and/or crimini), torn into various sizes, and spread out in a single layer. Cook until golden, about 3 minutes per side. Transfer to a medium bowl. Add 1 Tbsp. vegetable oil to pan and cook remaining ¾ lb. mixed mushrooms until nearly golden, about 3 minutes per side.

Return all mushrooms to pan; reduce heat to low. Scoot mushrooms to one side and add remaining 1 Tbsp. vegetable oil, then 1 tsp. paprika, remaining 1 tsp. ground cumin, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to empty side of skillet; season with freshly ground pepper. Give spices a quick stir to combine, then toss mushrooms to coat in spiced oil. Remove from heat.

Cut remaining 1 lime into wedges. Gently mix reserved 2 Tbsp. cilantro purée into rice with a fork; fluff rice. Transfer to a platter and top with mushrooms. Drizzle some reserved herb sauce over (if it has thickened, stir in 1 Tbsp. cold water to loosen) and top with cilantro leaves with tender stems. Serve with lime wedges and remaining sauce.

Top blade steaks — great for a weeknight supper — are inexpensive and cook in just minutes.

Blade Steaks with Mushrooms

(1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)

balsamic vinegar

soy sauce

beef broth

cornstarch

Epicurious

Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.

Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.

Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.

While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

This is a great technique if you want to serve a mixture of vegetables, like a stir-fry, with your grilled meat or fish. Start the vegetables 10 to 15 minutes before you grill your main course, so that they can get a head start. Move them to a cooler part of the grill to keep warm once theyre done. Grill baskets of all shapes and sizes are available in grocery stores or cooking shops.

Grill Basket "Stir-Fry" Vegetables

zucchini,

fennel bulb,

mushrooms,

asparagus,

salt and pepper

1. In a large bowl, combine 2 zucchini, halved lengthwise and sliced into 1/4- to 1/2-inch-thick half-moons; 1 fennel bulb, trimmed and cut into thin 1/2-inch wedges; 8 ounces cremini mushrooms, cut in half, or quartered if large; and 1 pound asparagus, trimmed and cut into 2-inch pieces. Drizzle over enough extra-virgin olive oil to coat the vegetables, tossing. Sprinkle with salt and pepper and any chopped herbs you choose.

2. Place the veggies in a grill basket and cook on the hot grill for 15 to 20 minutes, tossing and flipping the basket occasionally, until they're tender and slightly charred at the edges.

Treat this beef pot pie recipe as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Beef Bourguignonne Pot Pie

beef chuck,

bacon

carrot, peeled, finely chopped

garlic clove, finely chopped

brandy

thyme, leaves

bay leaf

star anise pod

chicken broth

red wine

crimini mushrooms,

pearl onions, peeled

lemon juice

puff pastry

¾-inch-diameter cookie cutter or pastry tip

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.

Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.

Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.

Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.

Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4” larger than baking dish (use a 2-qt. oval or an 8” square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Transfer stew to baking dish. Brush edge of pastry with egg.

Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1” overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.

Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly.

Do Ahead: Stew can be made 2 days ahead. Cover and chill.

Top 9 crimini mushroom recipes from across the web

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

Top Tags

Penne with Zucchini and Mushrooms

Mushroom Paella with Kale and Eggs

Pasta With Creamy Mushroom Ragù

Mushroom Piccata

Cheesy Mushroom Galette

Arroz Verde With Spiced Mushrooms

Blade Steaks with Mushrooms

Grill Basket "Stir-Fry" Vegetables

Beef Bourguignonne Pot Pie

Top 9 crimini mushroom recipes from across the web

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

Top Tags

Penne with Zucchini and Mushrooms

Mushroom Paella with Kale and Eggs

Pasta With Creamy Mushroom Ragù

Mushroom Piccata

Cheesy Mushroom Galette

Arroz Verde With Spiced Mushrooms

Blade Steaks with Mushrooms

Grill Basket "Stir-Fry" Vegetables

Beef Bourguignonne Pot Pie

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