More Mushroom Recipes


1 ½ pounds assorted wild mushrooms (such as chanterelles, morels, oyster, and crimini), thickly sliced

6 tablespoon extra-virgin olive oil, divided

Coarse kosher salt

2 tablespoons fresh lemon juice

2 small heads of frisee (about 9 ounces), torn into small clumps

2 bunches small radishes, trimmed and thinly sliced

Preheat oven to 375 degrees. Place mushrooms in a large bowl. Toss with 4 tablespoons oil. Scatter mushrooms in single layer on rimmed baking sheet. Sprinkle with coarse salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool up to 2 hours. Whisk remaining 2 tablespoons oil and 2 tablespoons lemon juice in another large bowl to blend. Season with coarse salt and pepper. Add frisee, radishes, and mushrooms and toss to coat. For an authentic French treat, divide salad among 4 plates and top each with a freshly poached egg!


1 refrigerated pie crust (or go crust-less!)

2 tablespoons butter

2/3 cup chopped shallot (about 1 medium)

5 cups sliced assorted mushrooms, large varieties halved

4 large eggs

2/3 cup half and half

1/3 cup organic whole milk

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon freshly grated nutmeg

1 ½ cups coarsely grated Fontina cheese (about 7 ounces), divided

Preheat oven to 450 degrees. Unroll pie crust completely. Press firmly onto bottom and up sides of 9-inch deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down the sides of the dish. Reduce oven temperature to 325 degrees. Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly. Whisk eggs, half and half, milk, ½ teaspoon salt, ½ teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust (or into casserole prepared with cooking spray if going crust-less). Sprinkle remaining cheese over quiche. Bake until puffed, golden brown, and just set in the center, about 45 minutes. Cool 30 minutes before cutting into wedges. Makes 8 servings.


1 tablespoon canola oil

1 large onion, chopped (about 2 cups)

8 ounces white button mushrooms, sliced (about 3 cups)

3 cloves garlic, minced

2 cups cooked chopped skinless, boneless chicken breast

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

2 cups baby spinach leaves, sliced into ribbons

½ teaspoon salt

¼ teaspoon fresh ground black pepper

4 (10-inch) whole wheat tortillas

1 cup shredded Mexican cheese

½ cup salsa

¼ cup reduced-fat sour cream, optional

Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and cook until the mushroom water evaporates and the mushrooms begin to brown, 5 -7 minutes. Add the garlic and cook for 1 minute. Add chicken, cumin, chili powder, and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes. Lay 1 tortilla on a flat work surface and sprinkle with ¼ cup of cheese. Spoon ½ chicken and vegetable mixture on top of cheese, then top with and additional ¼ cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using large spatula, gently flip quesadilla and heat additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Plate 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa. Makes 4 servings.


1 tablespoon olive oil, divided

1 ½ cups chopped leeks, white and pale green parts only

1 (8-ounce) container cremini (baby bella) mushrooms

2 garlic cloves, pressed

2 ¼ teaspoons minced fresh rosemary

1 (14.5 ounce) can diced tomatoes in juice

1 cup pearl barley

4 cups vegetable broth

1 bunch kale, trimmed, center stalks removes, leaves coarsely chopped (about 8 cups packed)

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary> Increase heat to medium-high and sauté until mushrooms soften and begin to brown, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth and bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more liquid by ¼ cupfuls as need for desired stew consistency. Serves 6.

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