mushroom recipes

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

Upgrade the humble ham and cheese croissant with this fancy twist!

Creamy Mushroom, Brie And Pancetta Croissants

rindless bacon rashers, chopped

garlic cloves, chopped

Swiss brown mushrooms, sliced

tbs plain flour

(125 milliliters) dry white wine

chicken stock

(125 milliliters) thickened cream

thyme leaves

croissants, split

Brie, thinly sliced

Creamy mushroom, Brie and pancetta croissants

This Cream of Mushroom Soup recipe is quick, filling, rich and creamy that can be made in the Instant Pot or Pressure Cooker with just a handful of ingredients.

Instant Pot Creamy Mushroom Soup

olive oil or vegetable broth

onion

garlic ,minced

mushrooms ,diced (about 8 oz)

celery (2 small stem)

water or vegetable stock

coconut cream cream

salt and black pepper

sautéed mushrooms (optional)

cilantro (coriander leaves)

cream

Press SAUTE on Instant Pot. Add olive oil and once it’s hot add minced garlic ,onions ,green and saute till onions soften.

Next add diced mushrooms and celery and saute till all the liquid released from the mushrooms has evaporated. This will take about 6-8 minutes, and this step helps to concentrate the mushroom flavor.

Lastly add water or vegetable stock ,salt ,black pepper powder.Mix well.Deglaze the pot ie, make sure there is no food particle sticking to the pot to avoid BURN alerts.

Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 5 minutes.

When the instant pot beeps, let the pressure release naturally. Open the lid.

Puree soup using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.

Add coconut cream or heavy cream ,stir well.If you think soup is too thick ,you can add water or coconut milk into soup and Simmer for 2 minutes.

Instant Pot Pressure Cooker Creamy Mushroom soup is ready.While serving sprinkle cilantro and some sautéed mushrooms if desired and serve hot!

INSTANT POT METHOD:

Follow the process mentioned above as Instant pot.Instead of pressure cooking, Cover pot with a lid and cook till mushrooms gets soft ,about 15-20 minutes on medium low heat.All the other steps remain the same

STOVE TOP POT METHOD:

The Best Sauteed Mushrooms Recipe: An easy side dish made with only 6 ingredients! Perfect to serve with steaks and holiday dishes.

The Best Sauteed Mushrooms Recipe

button mushrooms (halved)

butter

olive oil

garlic, (minced)

dry sherry

salt and pepper

Place a large sauté pan over medium heat. Add the butter and oil. Once the butter has melted, add the mushrooms.

Allow the mushrooms to sear for 5 minutes, stirring to flip them over. Then add the garlic and salt and pepper to taste. Allow the mushrooms to sear another 5 minutes to develop a rich caramelized color.

Stir in the fresh thyme leaves and sherry. Lower the heat to medium-low and simmer for approximately 10 more minutes, stirring on occasion. The goal is for the mushrooms to absorb the sherry, leaving only a small amount of moisture in the pan.

Taste, then salt and pepper again if needed. Serve warm over meat or as a side dish!

https://content.jwplatform.com/videos/Ovg88clp.mp4

The Best Sauteed Mushroom Recipe

Tuscan Style Stuffed Mushrooms in Creamy Sun Dried Tomato Sauce makes a great veggie dish, packed with flavour! Gluten free too!

Tuscan Style Stuffed Mushrooms Recipe

Portobello mushrooms

tbsp plain ((all-purpose) flour (replace

tsp salt

tsp black pepper

oregano

thyme

tsp dried paprika

tsp garlic salt

baby spinach

60 g soft goats cheese (use

cheese

brown onion (peeled and sliced)

garlic (peeled and minced)

paprika

160 g sun dried tomatoes (I like the bright red one from the deli counter)

red bell pepper

90 ml white wine

120 ml vegetable stock

90 ml double (heavy) cream

parsley

Cut the stalk out of the mushrooms and finely chop them. They can go in the sauce later.

Whisk the egg lightly in a shallow bowl.

In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.

Heat the olive oil in a large frying pan (skillet) on a medium-to-high heat. Dip the mushrooms in the egg (all over), then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.

Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.

Take the mushrooms out of the and place on a grill tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.

Break the goats cheese into chunks and place in the mushrooms. Top with the wilted spinach and sprinkle the parmesan/veg-hard-cheese on top. Sprinkle on a pinch of paprika too. Put to one side for a few minutes.

Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Cook for 2 minutes, moving around the pan with a spatula, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, salt and pepper. Bring the boil, then simmer for 5 minutes.

Meanwhile, heat up the grill (broiler) and place the mushrooms under the grill. Grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.

Stir the cream, parmesan/veg-hard-cheese and spinach into the sauce, then nestle the mushrooms on top.

Cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.

Serve topped with a sprinkling of fresh parsley.

Tastes great on it's own or served with salad, pasta or potatoes.

Balsamic-Roasted Portobello Steaks with Butter Bean Mash is a hearty and healthy plant-based meal. Sure to impress both vegetarians and meat-and-potato lovers!

Balsamic-Roasted Portobello Steaks with Butter Bean Mash

Tbsp. balsamic vinegar

maple syrup

tomato paste

smoked paprika

cumin

mushroom

garlic

vegetable broth

Parmesan cheese ((sub nutritional yeast))

Tbsp. melted butter ((sub vegan butter or olive oil))

kosher salt

Perfect Sautéed Broccoli

Prepare mushroom marinade: In a medium bowl, combine 1/3 cup olive oil, balsamic vinegar, maple syrup, tomato paste, smoked paprika, cumin, oregano, salt, and pepper; whisk to combine.Place portobello mushrooms in a 13x9-inch baking dish lightly coated with cooking spray. Pour marinade over mushrooms, and gently toss to ensure both sides are well-coated. Place garlic cloves in a small piece of tin foil, and cover with 1 tsp. olive oil. Loosely wrap the foil over garlic, creating a ball, and place in the corner of the baking dish with mushrooms. (This helps the garlic roast without burning.)Let mushrooms sit at room temperature while you preheat the oven to 425ºF.

Place pan in the preheated oven and bake, uncovered, for 15 minutes. Remove from oven, and gently flip portobello mushrooms. Loosely tent a piece of tin foil over the pan, and place back in the oven for another 15 minutes (30 minutes total).Meanwhile, prepare Butter Bean Mash: place butter beans, broth, Parmesan or nutritional yeast, melted butter or oil, and salt in the bowl of a food processor.

Remove pan from the oven, and turn OFF heat. Unwrap the garlic cloves, and transfer garlic plus any residual garlic oil to the food processor with butter beans. Place foil back over the pan of mushrooms, and place back in the oven to keep warm.Blend the butter bean mixture until smooth and creamy, stopping to scrap down the sides as needed.

Transfer mashed butter beans to a medium saucepan lightly coated in cooking spray. Cook over medium heat, stirring often, until warmed through. Remove mushrooms from the oven.Divide butter bean mash evenly between 3 plates, and top with roasted portobello mushrooms. Drizzle any residual oil in the pan overtop, and garnish with fresh thyme. 

A mushroom rice recipe is perfect as a side dish or as a main meal! Keep it vegetarian or add ground pork or beef!

Spicy Mushroom Rice Recipe

white rice

shallot, sliced

jalapeno, diced

marsala wine

soy sauce

salt

1/4teaspoon fresh ground black pepper

Start by melting the butter in a large skillet over medium-high heat.

Add in the sliced mushrooms and let brown, stirring, for 10 minutes.

Next add the shallot, jalapeño, salt and pepper and let cook for another minute or two.

Deglaze the skillet with the marsala wine and let reduce for 2 minutes.

Add the soy sauce and stir, then add the cooked rice.

Stir together and then season with more salt and pepper to taste if needed.

Simple and tasted amazing! Decided to cook for the wife for a change and she couldn't stop complimenting me. Thank you! =)

Delicious! I cooked it for dinner and everyone loved it! Congrats and thanks!

Don't wash mushrooms. They absorb water which makes them harder to brown. Put them in a dish towel or bag and gently shake the dirt off. Great recipe. Looks delicious.

Just made this but added ground sausage to the mix. Omg so good, using the leftovers to stuff some butternut squash! This will be a fall staple.

Thank You! for the fabulous recipe. Had a bad craving for the old TGIF's black beans &amp; rice from years ago. This fits the bill, taste almost like it with a little heat added. Then again my husband picked up serrano peppers instead of Jalepeno. DELICIOUS any way. Taste bud happy dance!

I've mad this recipe a ciuple of times. The first one exactly like the recipe states. The second I added an item to add a slight crunch to give it some more texture. They were both excellant! I just wish I could remember the crunchy ingredient. LOL!

Made this for a potluck. It was really good. Did buy a good Marsala, not the grocery store stuff, I agree that is the key.

I have been making this for several years now and everyone loves it. I make it just as the recipe says except that I always double it. Amazing side dish.

Hi Dan, I made this today, WINNER !!!! Agree with you and will add additional jalapeño next time, great recipe, thanks so much

I love this recipe, especially the mushrooms. My husband loves sautéed mushrooms on his steak so this will be my go to recipes from now on. My only criticism would be that I found it to be a little salty, but that’s a very personal preference.  Reheats nicely.

Being from Louisiana, this is basically rice with soy sauce. Not impChelebaileyley1ileyressed.  Without the seasoning I added, it has to bland. But hey, to each her own....we like food with kick. This ain't it.

Just made this side dish for dinner tonight, and it is delicious! I had to leave the kitchen to stop from tasting and nibbling. It’s not too spicy, but leaves a little kick behind with every bite. Thank you for sharing; this one is a keeper!

Dan,
I stumbled on this recipe looking for a side dish.  I followed the recipe  but used chicken broth as I didn’t have marsala wine.  It was sooooo very good!   It tasted phenomenal the next day.
I just recently  made it again and added bacon and let me tell you, the flavors of everything just popped.  
This is the most simplest side dish recipe I’ve made that can be tweaked but tastes wonderful any which way you add to it.
I always double it!
Thank you so much for this great recipe that I make quite often!
Dunia

so tasty rice recipe i loved it, so keep posting.

So easy my husband could do to and he bragged the rest of the night bc omg it was good. We did this with some air fryer salmon. Fantastic.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1476207030/o2eayw8n1d8bq3itcuib.mp4

No more boring sides with this Spicy Mushroom Rice! Easy, tons of flavor and goes with just about everything!

Spicy Mushroom Rice

Cheesy, garlicky, savory, and delicious portobello mushrooms stuffed with melty mozzarella cheese, sweet cherry tomatoes, and fresh basil!

Caprese Stuffed Mushrooms

butter, (melted)

salt, (divided)

pepper, (divided)

cherry tomatoes

mozzarella

basil

balsamic glaze

Preheat oven to 400˚F.

Prepare the mushrooms by gently popping off the stems. Then, using a spoon, remove the brown gills from inside the cap. Wash the mushroom caps and pat dry with paper towels. Set aside.

Melt butter in a small bowl and whisk in parsley, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Brush the garlic butter mixture all over the mushrooms.

Transfer mushrooms to a rimmed baking sheet and bake for 8 to 10 minutes, or until softened.

Remove mushrooms from oven; arrange previously prepared cheese balls and tomatoes inside each mushroom cap. Place the cheese and tomatoes close together. You can always add more, or use less, tomatoes and cheese.

Season with remaining salt and pepper.

Bake for 12 to 14 minutes, or until cheese is completely melted.

Remove from oven.

Top mushrooms with fresh basil and drizzle with balsamic glaze.

Serve.

Creamy, delicious, mushroom studded Chicken Marsala prepared in the slow cooker! This surprisingly easy recipe results in a restaurant quality dish made right in your own kitchen. 

Slow Cooker Chicken Marsala

(1.5 pounds, total) boneless, skinless chicken breasts

garlic powder

sweet paprika

salt and fresh ground pepper, (to taste)

mushrooms, (sliced)

dry marsala wine

water

cornstarch

heavy cream

chopped fresh parsley, (for garnish)

Lightly grease a 6-quart slow cooker with cooking spray and set aside.

Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.

Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.

Pour wine over chicken and mushrooms.

Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.

Top 36 mushroom recipes recipes from across the web

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

Top Tags

Venison meatball and wild mushroom ...

Creamy Mushroom, Brie And Pancetta ...

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Spicy Mushroom Rice Recipe

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Slow Cooker Chicken Marsala

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Top 36 mushroom recipes recipes from across the web

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

Top Tags

Venison meatball and wild mushroom ...

Creamy Mushroom, Brie And Pancetta ...

Instant Pot Creamy Mushroom Soup

The Best Sauteed Mushrooms Recipe

Tuscan Style Stuffed Mushrooms Reci...

Balsamic-Roasted Portobello Steaks ...

Spicy Mushroom Rice Recipe

Caprese Stuffed Mushrooms

Slow Cooker Chicken Marsala

Egg and Mushroom Open-Faced Sandwic...

Steak with mushroom miso sauce

Mushroom and goats' cheese panini

Tortellini with wild mushrooms

Warm roasted vegetable, chickpea an...

Quick and Easy Air Fryer Mushrooms

Classic Stuffed Mushrooms

Creamy Garlic Mushrooms

40 Vegetarian Low Calorie Meals - S...

Mushroom, zucchini and bacon family...

VEGAN ASPARAGUS AND MUSHROOMS PASTA

Chicken and Rice with Mushrooms

Easy Chicken Casserole

Hoisin BBQ Pulled “Duck” Shroom San...

Best Mushroom Recipes: Sauteed Mush...

Sri Lankan Oyster Mushroom Curry

Restaurant Style Mushroom Masala

Roasted Mushroom Medley

Mushroom Ragu: Lidia's Ragu di Fung...

Chicken and Mushroom Crepes

Mushroom and lentil bolognese sauce...

Creamy Garlic Parmesan Sauteed Mush...

How to Cook Chestnut Mushrooms with...

Egg and shiitake ramen

Ukrainian Mushroom Soup

Mushroom Risotto

Creamy Tuscan Marry Me Mushrooms

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