mushroom recipe

Mushroom and Spinach Risotto is hearty cold weather comfort food at its best. An easy weeknight meal, but special enough for date night too.

Mushroom and Spinach Risotto

tbsp Olive oil

150 g Risotto rice

Celery rib ( diced)

Shallots (peeled and diced)

Garlic (crushed)

g mushrooms

500 ml Homemade vegetable stock

Lemon ((juice only))

tbsp Fresh parsley (chopped)

Sea salt and black pepper

Spinach

g Shaved parmesan

Add the olive oil to a large pan and then add the shallots, celery and garlic and gently cook for 3 minutes.

Add the rice, salt and pepper, stir and cook for 1 minute.

Drain the mushrooms and add to the pan with a ladle of the stock. Keep adding a ladle of stock at a time and waiting until the rice has absorbed the stock before adding another until you have used all the stock. This should take around 20-25 minutes.

Add the spinach.

Stir the spinach and lemon juice in and serve with fresh parsley and parmesan on top.

https://embed.mediavine.com/videos/sd8hyctmx4ngc8g2tph6

Mushroom and Spinach Risotto is hearty, cold weather comfort food at its best. Creamy risotto rice, mixed with convenient and flavour packed dried mushrooms, iron rich spinach and topped with some parmesan and parsley. An easy weeknight meal, but special enough for date night too.

Recipe video above. An incredible way to use mushrooms in a meal - in a mushroom pasta! The tastiness of this pasta lies in the mushrooms you use because it's all about the mushrooms. This pasta is made the proper Italian way so even though it's only made with 6 ingredients, it's saucy and juicy and so incredibly tasty!

Mushroom Pasta

/ 7 oz short pasta

160 grams/6 oz long pasta

/ 14 oz mushrooms

/ 3 tbsp unsalted butter (, separated)

olive oil

garlic (, finely minced)

salt and pepper

freshly grated parmesan cheese ((or 1/4 cup store bought grated))

Parsley (, finely chopped)

Parmesan cheese (, grated)

Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Pasta

Melt half butter and all oil in a large skillet over heat.

Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges  - around 5 minutes.

Halfway through cooking, add salt &amp; pepper.

Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

Taste and add more salt and pepper if needed.

Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

Mushrooms

Recipe video above. Creamy, comforting Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top. Mouthwateringly delicious, cosy food that&#x27;s elegant enough to serve at a dinner party. It takes time to make mushrooms golden brown, but it&#x27;s worth every minute - it&#x27;s amazing!!

Mushroom Risotto

(1 lb) mushrooms

(1/2 lb) mushrooms (, quartered (Note 1))

tbsp (45 grams) butter

garlic (, minced)

salt

tbsp (15 grams) butter

eschallots / French onions (, finely chopped (or 1/2 onion))

(250 grams) arborio rice (, uncooked)

(1.25L) chicken broth/stock (, low sodium, warm (Note 3))

(125 ml) cream (,

tbsp (30 grams) butter (, optional (Note 4))

(50 grams) parmesan cheese (, finely grated)

parsley

Parmesan (, freshly grated)

Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~4 min).

Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.5 min). Then remove into bowl.

Repeat with remaining mushrooms, then remove.

Garlic Butter Mushrooms

Turn heat down to medium. In the same pot, melt butter then add garlic and onion.

Cook 2 minutes until onion is translucent but not golden.

Add wine and allow to simmer rapidly for 2 minutes, scraping the base of the pot, until mostly evaporated.

Add rice and stir for 1 minute until semi translucent.

Add about 1.5 cups of stock. Stir, then leave for 3 minutes, stirring just a few times, until mostly absorbed (~3 min).

Add about 1.5 cups stock, stir every now and then until mostly absorbed (~3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~10 min, Note 6).

Risotto

Add cream and butter, stir vigorously to make creamy.

Stir in parmesan, salt and pepper.

Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).

Reheat remaining mushrooms (I microwave).

Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)

Garnish with parsley if using, and extra parmesan. Serve immediately!

Finishes

A quick and creamy tagliatelle dish that showcases delicious cremini mushrooms contrasted with cream and garlic in a white wine sauce.

Creamy Tagliatelle and Mushrooms

butter (chopped)

onion (chopped)

garlic

cremini mushrooms (sliced)

white wine

whipping cream (or half and half)

parsley (chopped)

Tagliatelle

salt and pepper (to taste)

Parmesan cheese (for serving)

Cook the pasta in a large pot of boiling water until  quite al dente (it will finish cooking in the sauce).

Meanwhile, melt the butter with the oil in a large frying pan on medium-high heat and sauté the onion until soft. Add the garlic and sauté another minute.

Add the mushrooms and cook until soft. Season well with salt and pepper.

Add the wine and cream, simmer for 5 minutes, then add the parsley and check the seasoning again.

Toss the pasta through the sauce, sprinkle with Parmesan cheese, and serve.

https://embed.mediavine.com/videos/ksjhj6g18b7xtp1fyu1z

This recipe for creamy tagliatelle and mushrooms makes a mouthwatering pasta dish using cremini mushrooms, fresh parsley, white wine, garlic, and butter – what are you waiting for?

Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.

Amazing Mushroom Bowls with Kale Pesto

maple syrup

soy sauce

smoked paprika

cumin

Italian seasoning

onion powder

garlic powder

salt and black pepper (to taste)

mushrooms,

pineapple

bell peppers

rice or cauliflower rice

kale pesto, magic green sauce,

Whisk or shake the marinate in a jar until combined.

Mushroom Bowls Step 1

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left &#8211; that&#8217;s okay, you can use it later in this recipe, or save for next week&#8217;s bowls).

Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces.

Mushroom Bowls Step 2

Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.

Mushroom Bowls Step 3

Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.

Serve in a bowl over rice or cauli rice. Top with your sauce.

Mushroom Bowls Step 4

These look amazing! I can’t wait to try them. I love your blog.

You're right, these bowls were amazing! My husband normally scoffs at any meal that doesn't contain either meat or pasta but he ate every bite of this, said it was delicious, and then was totally shocked to learn it was vegan. Ha!

I don’t even like mushrooms, but I love pinch of yum so I made this tonight. AMAZING!! ❤️

These mushrooms are SO GOOD-- I've made them twice this week. I absolutely love the sauce! I made a version of this last night and then topped it off with your green tahini sauce (another recipe we love) it was heaven on a plate!

So good! I used zucchini instead of peppers and used your magic green sauce. My husband and 15month old had seconds!

I made this tonight for dinner and I really enjoyed it. I swapped the bell peppers for parsnips and fenne. I also added parmesan to the kale pesto. Next time, I will have to cut back on the amount of maple syrup and pineapples. It was just a teeny bit too sweet for me but I really liked the combination of sweet and savory.

These mushroom bowls were amazing!! I used shitake mushrooms because those were the only fresh ones available at the store, and served over wild rice with magic green sauce. Everything roasted up beautifully. Delicious!!!

I was in the same boat and I had frozen mango and ended up going with it and made the recipe today with frozen mango and it was amazing!

Delicious recipe, family loved it with mushrooms!  Any tips for cooking with tempeh? I have never tried it. I have heard it needs to be steamed first?

This was so good!! Absolutely amazing variety of flavors. Served it with some garlic kale and magic green sauce.

Loved, loved this recipe. I just made it for my hubbies birthday dinner.  The only thing I tweaked was the pesto. I added Parmesan cheese and purée till smooth. It was so yummy. 
 Definitely going to be made again.  Thanks for the recipe.

My apologies, the review above was intended for the magic green sauce. As for the meal, it was good. Not amazing. 4 stars.

I made this today with the magic green sauce. The meal was good just not amazing. My least favorite thing was the magic green sauce. Neither of us liked it. I think that regular guacamole would have been better. I did substitute walnuts for pistachios so maybe that's why the sauce was a failure? In either case, it was nice to try a new recipe. You were right about mushrooms haters - my husband didn't mind the shrooms! The combination of flavors was pretty unique with smoky and sweet. Overall, I'm glad that I tried it. Beautiful pictures as always.

Second time making this, had to convince my husband it would be worth turning on the oven.. Family was not disappointed Those mushrooms! The kale pesto! I used a couple of sweet potatoes and some string beans we needed to finish. Nothing left!

I just made this recipe tonight and it turned out delicious!

The only sad thing about this recipe is that I wish I’d made 15x the amount of mushrooms. I could drink that marinade. I had to sub a few spices After just purging my spice cabinet and it was still ridiculously good. Served over quinoa and arugula and used pre-made pesto because I was lazy. Another Pinch of Yum win!

https://www.youtube.com/watch?v=A73lRQop_zA

Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.

Full recipe: https://pinchofyum.com/mushroom-bowls-with-kale-pesto

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Amazing Mushrooms Bowls with Kale Pesto

Recipe&nbsp;video&nbsp;above.&nbsp;The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a "lid" over the rice as it bakes, and the mushroom juices drip into the rice - best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside.&nbsp;

Baked Mushroom Rice

(1.3 lb) mushrooms (, quartered (Note 1))

(3.5 tbsp) butter (, melted (hot, not cooled))

Salt and pepper

long grain rice (, uncooked)

(315 ml) water

thyme

shallots / green onions / scallions (, finely sliced)

butter

Preheat oven to 180C/350F.

Place mushrooms in a large bowl. Pour over hot melted butter, add garlic, salt and pepper. Toss well.

Place all the Rice ingredients in a baking pan - 22 x 33 cm / 9 x 13". Mine is 30 x 24 cm / 12 x 9.5" - don't need to be exact here, but don't stray too much from pan size.

Mix and shake the pan to spread the rice out evenly.

Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).

Drizzle over olive oil.

Bake for 35 - 40 minutes or until mushroom is golden. Remove from oven and rest for 5 minutes.

Finishes: Add extra butter (if using) and scallions. Toss through rice. Serve!

Recipe video above. Here&#039;s a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it&#039;s terrific plain - it&#039;s an extra flavour option.Serves 2 as a main, 4 - 5 as a side.

Garlic Butter Roasted Mushrooms

/ 1lb mushrooms (, button

/ 3 tbsp unsalted butter (, melted)

lemon juice

thyme leaves

Preheat oven to 220°C/450°F (200°F fan).

Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.

Spread on a baking tray and roast for 25 minutes - do not toss or turn.

Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

(Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).

Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).

Drizzle over olive oil, sprinkle with salt and pepper.

Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be  juices in the pan and plenty pooled in the mushrooms caps.

Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).

How to roast LARGE MUSHROOMS (eg portabello)

Recipe video above. Big, juicy Swiss Mushrooms Burgers are a mighty vegetarian burger that at first glance, looks like a beef burger! Large mushrooms are roasted with garlic butter, topped with Swiss cheese then stuffed into fully loaded soft rolls.Only got small mushrooms? No worries, read the recipe notes!Desperate for meat? Add a meat burger pattie (beef, chicken mince/ground, or chicken breast/thigh), or even bacon and egg!Fully loaded veggie burger - add a vegetarian burger pattie (one of my signature recipes!).

Swiss Mushroom Burgers

mushrooms mushrooms

/ 2 tbsp unsalted butter

cheese

onions

mayonnaise (or sour cream + pinch of salt)

tbsp ketchup

lettuce leaves

tomatoes

Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.

Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.

Olive oil: Drizzle with olive oil.

Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)

Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.

Toast buns: Place split buns in the oven at the same time - to lightly toast.

Spread base of bun with a dollop of Pink Sauce. Top with lettuce, then tomato, then mushroom, then onion. Spread lid with a lesser smear of Pink Sauce, then place on burger. Devour!

Assemble burgers

Mix together, use per recipe.

Pink Sauce

Heat oil in a large skillet over high heat. Cook onion for 5 to 7 minutes until tinged with gold and floppy. Season with a pinch of salt and pepper.

Onion

Skillet Chicken and Mushrooms - a simple and delicious dinner. Beautifully seasoned chicken thighs, earthy cremini mushrooms married together in a hot, cast iron skillet. In only 30 minutes you can have this delightful dish ready to serve.

Skillet Chicken and Mushrooms

lbs chicken thighs

Top 26 mushroom recipe recipes from across the web

The most viewed mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 26 mushroom recipe recipes from across the web

The most viewed mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom and Spinach Risotto

Mushroom Pasta

Mushroom Risotto

Creamy Tagliatelle and Mushrooms

Amazing Mushroom Bowls with Kale Pe...

Baked Mushroom Rice

Garlic Butter Roasted Mushrooms

Swiss Mushroom Burgers

Skillet Chicken and Mushrooms

Garlic Parmesan Pasta with Spinach ...

Red Wine and Garlic Mushrooms

Garlic mushrooms on toast

Sautéed Mushrooms

Balsamic marinated mushrooms

Mushroom ragout with creamy polenta

EASY VEGAN MUSHROOM DUXELLES

Roasted Cauliflower, Mushroom and C...

Shallot Garlic Mushroom Recipe

Pork Chops with Creamy Mushroom Orz...

Chipotle Mushroom & Egg Breakfast T...

Pulled King Oyster Mushroom Rice Bo...

Shallot Garlic Mushroom Recipe

Mushroom & Lentil Ragù

Portobello Mushroom Recipe

Miso Mushroom Bean Bowl

Hot and Sour Soup

The most viewed mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine