buttery sautéed mushrooms with fresh herbs
Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
Bawdy and savory, mushrooms are an incredibly versatile ingredient. Nosotros love to use them in everything from soups—like Mushroom-Chickpea Pozole—to baked eggs for breakfast (or dejeuner, or dinner). And when thinly shaved with a mandoline, they brand a perfect uncomplicated salad with pecorino cheese and a lite dressing. Want to make them at home? Read on for those recipes, and 41 more mushroom dishes we love.
Roasted Mushrooms with Carmine Vino Butter
Roasted Mushrooms with Red Wine Butter
Credit: © John Kernick
Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery ruddy wine sauce with garlic and fresh herbs.
Warm Mushroom Salad with Bacon Vinaigrette
Warm Mushroom Salad with Bacon Vinaigrette
At Farmhaus in St. Louis, chef Kevin Willmann likes using the mushrooms his local cultivators bring in: for this salad, he says, "Oyster mushrooms are the awesomest." To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
Dried-Porcini-Mushroom Risotto with Goat Cheese
Dried-Porcini-Mushroom Risotto with Goat Cheese
Credit: © Ashley Colbourne
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just plenty goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Mushroom Kufteh with Green Harissa and Asparagus Pesto
Mushroom Kufteh with Light-green Harissa and Asparagus Pesto. Photo © David Malosh
Credit: © David Malosh
Serve these kufteh with whole-wheat pita, grilled asparagus, and baby arugula. If you'd like to pair the meal with a potable, attempt Einbecker, a dry German pilsner.
Eggs Baked Over Sautéed Mushrooms and Spinach
Eggs Baked Over Sautéed Mushrooms and Spinach
You can admittedly enjoy this dish for breakfast, but if you're serving information technology for lunch or dinner, it pairs especially well with a fruity Gamay from France's Beaujolais region.
Mushroom and Fontina Crostini
Mushroom and Fontina Crostini
Credit: © Fredrika Stjärne
Maria Helm Sinskey likes to use Italian Fontina cheese here, which melts beautifully, simply young Gouda would be equally delicious.
Portobello-Mushroom and Cherry-red-Pepper Pizza
Portobello-Mushroom and Ruddy-Pepper Pizza
If you don't accept fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
Fettuccine with Mushrooms, Tarragon, and Caprine animal-Cheese Sauce
The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking. Only combine caprine animal cheese, Parmesan, milk, and some of the yet-hot pasta-cooking water, and it's done.
Wild Mushroom Crêpes with Sunny Eggs
Wild Mushroom Crepes with Sunny Eggs
Credit: Christopher Testani
For a double dose of mushroom flavor, Twin Cities chef Thomas Boemer tops these super-savory crêpes with roasted wild mushrooms and a creamy mushroom sauce.
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Shaved Mushroom and Pecorino Salad
Shaved Mushroom and Pecorino Salad
Credit: Peter Frank Edwards
Chef Brooks Reitz's salad couldn't exist simpler, so notice the finest, freshest, most expertly sourced ingredients and dig out your mandoline to shave the mushrooms precision-sparse.
Vegetarian Wild Mushroom Sourdough Dressing
Vegetarian Wild Mushroom Sourdough Dressing Recipe
Credit: Victor Protasio
Tangy, crusty sourdough creates a dressing with contrast: chewy center pieces that have soaked up the stock and crispy, toasted edges. To ensure a balanced stuffing, keep stirring the mixture until the stock and eggs have completely absorbed into the bread.
Mushroom-Chickpea Pozole
Vegetable Posole Recipe
Credit: Caitlin Bensel
"Traditional pozole is fabricated by creating a rich broth by cooking a whole pig head with some neck bones forth with dried hominy so adding either a red or green salsa for colour and flavor," chef Marcela Valladolid writes. "Here I use mushrooms to give us that earthy heartiness that yous expect from pozole, no meat needed."
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Blackness Cod with Mushrooms, Bacon, and Ruby-red Wine Sauce
Blackness Cod with Mushrooms, Salary, and Cerise Wine Sauce Recipe
Credit: Cedric Angeles
A sugariness and spicy have on Bordeaux-fashion reddish wine sauce makes this tender, flaky fish extra flavorful. Store-bought veal demiglace is the underground to the sauce's depth, while mushrooms and onions add unctuous texture.
Mushroom Dumplings in Katsuobushi Broth
Mushroom Dumplings in Katsuobushi Broth
Credit: Greg DuPree
Chef George Meza bathes plump, silky mushroom dumplings and slightly bitter bok choy in a clear, mineral-rich dashi broth for this elegant, warming soup. A final drizzle of tamari and hot chile oil adds savory depth and heat, and a sprinkling of dill makes for a light, refreshing cease.
Pork Loin Braised with Mushrooms and Wine
Pork Loin Braised with Mushrooms and Wine Recipe
Credit: Greg DuPree
Fistfuls of fresh herbs, fragrant strips of orangish skin, and plenty of garlic perfume the wine-infused braising liquid that penetrates this essential Corsican comfort food. The resulting jus is vibrant and richly seasoned; ladle extra over the polenta on each plate.
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Wild Rice with Mushrooms, Cranberries, and Chestnuts
Wild Rice with Mushrooms, Cranberries, and Chestnuts Recipe
Credit: Marcus Nilsson
With just enough cranberries in each bite to rest out the earthiness in the mushrooms and rice, this salad can be enjoyed warm or at room temperature.
Warm Barley and Caramelized Mushroom Salad
Warm Barley and Caramelized Mushroom Salad
Credit: © Christina Holmes
Browned mushrooms, fresh sage, and lemon juice dress upwards this version of a archetype mushroom-barley salad from sometime Food & Wine editor Kay Chun.
Wild Mushroom Shepherd'due south Pie with Potato-Chestnut Topping
Wild Mushroom Shepherd's Pie with Potato-Chestnut Topping
Credit: © Michael Turek
Chef Grant Achatz swaps in mushrooms for the usual meat and adds woodsy chestnuts to the irish potato topping in his vegetarian have on shepherd's pie.
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Roasted Mushroom and Vermouth Risotto
Roasted Mushroom and Vermouth Risotto
Credit: Christopher Testani
Roasting mushrooms concentrates their flavor, while dry vermouth offers an aromatic kick to this otherwise archetype risotto.
Braised Duck Legs with Spaetzle and Mushroom Ragout
Braised Duck Legs with Spaetzle and Mushroom Ragout
Credit: David Malosh
Inspired past German celebratory harvest meals from centuries past, this comforting braised dish trades the traditional goose leg quarters for easier-to-source duck, served on a bed of buttery-crisp spaetzle and saucy mushrooms. A beurre manié—a quick brew of softened butter and flour—is the fundamental to thickening the delicious sauce in this braise. The duck volition keep to cook while standing in the braising liquid for an hour, so merely cook it until tender beforehand.
Sheet Pan Chicken and Mushrooms with Parsley Sauce
Sail Pan Chicken and Mushrooms with Parsley Sauce
Credit: © John Kernick
Cookbook author Julia Turshen amps up the flavors in her simple craven and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to brand.
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Breakfast Egg Cups with Parsley Gremolata and Mushrooms
Prosciutto Egg Cups with Parsley Gremolata Recipe
Credit: Photograph by Antonis Achilleos / Food Styling by Rishon Hanners
These elegant, savory herb-topped eggs bake upwards in a muffin pan, so information technology's like shooting fish in a barrel to make breakfast or brunch for a few days—or for more than a few people. Serve whatever leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.
One-Pot White Wine Pasta with Mushrooms and Leeks
One Pot White Wine Pasta Recipe
Credit: Photo past Jennifer Causey / Nutrient Styling past Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland
This creamy, savory pasta dish comes together in simply ane pot—no need to boil the pasta separately. A combination of savory sautéed mushrooms and gently sugariness leeks combine with cream, lemon juice, and white wine to create the rich sauce. Feel complimentary to switch up the flavor by adding tarragon instead of dill.
Shawarma-Manner Craven and Mushroom Kebabs
Shawarma Fashion Chicken and Mushroom Kebabs Recipe
Credit: Photo by Victor Protasio / Food Styling by Margaret Dickey / Prop Styling Heather Chadduck
Starting over hot coals and finishing over low estrus mimics the crispy-juicy results of shawarma, kebab, and al pastor shops around the earth. After marinating, some of the chicken pieces may suspension apart; but constrict those loose pieces in the center of the skewered stack. Utilize three skewers to stack and stabilize the shawarma then it'southward easy to maneuver on the grill.
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Mushroom Tacos with Salsa Guacamolada
Mushroom Tacos with Salsa Guacamolada
Credit: Abby Hocking
Chef Juan Pablo Loza of the Rosewood Mayakoba in United mexican states loves the rich, savory flavor of mushrooms paired with a vivid and lightly spicy guacamolada. You can use any mix of mushrooms you similar, though Chef Loza prefers the flavour of wild mushrooms. Printed with permission of Chef Juan Pablo Loza.
Mushroom Toasts with Délice de Bourgogne
Mushroom Toasts with Delice de Bourgogne
Credit: Eva Kolenko
Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer.
Enoki Blooms
enoki blooms
Credit: Greg DuPree
With a mild, almost fruity mushroom flavor and well-baked-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.
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Wild Mushrooms with Leek-Garlic Purée and Buckwheat Crêpe Crackers
Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crepe Crackers
Credit: Victor Protasio
Shiro dashi is a full-bodied soup base combining dashi, white soy sauce, mirin, and carbohydrate. It brings a sweet, savory depth of season to the wild mushroom and onion mixture here.
King Oyster Mushroom Steaks with Pesto and Almond Aillade
King Oyster Mushroom Steaks with Pesto and Almond Aillade
Credit: Photo past David Malosh / Prop Styling by Amy Wilson / Nutrient Styling by Maggie Ruggiero
Chef Julia Sullivan employs a duo of cast-iron skillets to prepare these tender, crispy-edged mushroom steaks; i for cooking the mushrooms, the other for pressing them apartment then they melt evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.
Farro Mafaldine with Black Truffle Butter and Mushrooms
Farro Mafaldine with Black Truffle Butter and Mushrooms
Credit: Photo by Victor Protasio / Food Styling past Rishon Hanners / Prop Styling by Claire Spollen
"The all-time way to cook with truffles is as just as possible," says chef Karen Akunowicz, of the Northern Italian eating place Fox & the Knife in Boston. Assuming in scent and flavor, black winter truffles require very little coaxing to lend their heady punch to a dish, though Akunowicz does recommend using a bit of gentle heat. In this elegant-however-hearty dish, which pairs creamy butter, nutty farro pasta, and a fortifying mix of wild mushrooms with just plenty truffle to elevate each forkful, that gentle rut helps develop and release the truffle'due south deepest flavour.
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Roasted Brussels Sprouts and Onions with Mushroom Lardons
Brussels sprouts with onions and mushroom lardons
Credit: David Malosh
A duo of alliums—shallots and pearl onions—get irresistibly sweet when roasted, making them the ideal partner to slightly biting brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from rex oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will relish.
Oyster Mushroom Tamales with Mole Encacahuatado
oyster mushroom tamales with mole encacahuatado
Credit: DYLAN + JENI
F&W Cooks contributor Paola Briseño González roasts oyster mushrooms, concentrating their season, for a hearty vegetarian tamale filling. Paired with velvety, intensely aromatic, and deeply savory peanut mole, or mole encacahuatado, these tamales satisfy everyone at the table.
Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms
Longevity Noodles with Oyster, Shiitake, and Enoki Mushrooms
Credit: Photograph past Greg DuPree / Nutrient Styling by Torie Cox / Prop Styling by Claire Spollen
These spicy, savory noodles are a must for Lucky Grub producer Danielle Chang at her Lunar New Yr banquet. Cut the noodles is strictly forbidden because cut is a metaphor for shortening a life, then twirl the long strands to serve and consume. A mix of torn and sliced mushrooms (also a symbol of wellness and longevity) adds a variety of textures and a seize with teeth of umami to this quick-cooking dish.
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Mushroom Cuban Quesadilla
Mushroom Reuben Quesadilla
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Squeamish Lee Montiel
At New York City's Gilded Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big season into his crispy, cheesy quesadillas. "The sense of taste is very similar to a meat-based Reuben, that'due south why we love information technology," Yoo says. Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated season.
Grilled Mushrooms with Smoked Crème Fraîche
Grilled Mushrooms with smoked creme fraiche
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis
Wood tin can exist as essential and impactful an ingredient every bit fat or salt. As it burns, wood releases chemical compounds that deliver delicious flavors and aromas to food. In this dish, inspired by the cooking of Swedish mushroom forager and chef Elle Nikishkova, applewood and juniper add together layers of flavor to oyster and chanterelle mushrooms and rich crème fraîche. Seasoning the oyster and chanterelle mushrooms with salt and pepper and letting them remainder for a long stint in the refrigerator before cooking draws out moisture, helping them caramelize quickly on the grill while staying meaty and tender.
Smoky Mushroom Skewers with Labneh and Salsa Verde
smoky mushroom skewers with labneh and salsa verde
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms go nice and crispy—both are nifty options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.
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Crispy Hen-of-the-Forest Mushrooms with Marinara and Parmigiano-Reggiano
crispy hen-of-the-wood mushrooms with marinara and parmigiana-reggiano
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) get delightfully crispy when fried. Y'all'll know they're nearly ready when the sizzling oil starts to subside. Prepared marinara and freshly-grated Parmigiano-Reggiano cheese are the finishing touch.
Mushroom Dumplings in Toasted Ginger and Garlic Broth
mushroom dumplings in toasted ginger and garlic broth
Credit: Photo past Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Make-ahead mushroom duxelles make a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavour from dried white flower shiitake mushrooms, which have a bolder season than regular stale shiitakes (though you can substitute them in if needed).
Mushroom Conserva
mushroom conservation on toast
Credit: Photograph by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with enough of crusty staff of life for sopping.
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Buttery Sautéed Mushrooms with Fresh Herbs
buttery sautéed mushrooms with fresh herbs
Credit: Photo past Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell
Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more than quickly. Once uncovered, the liquid evaporates, and the mushrooms brainstorm to chocolate-brown. The result (which is actress umami-rich thanks to the addition of kokosnoot aminos) is a succulent, versatile batch of mushrooms that can be served every bit a side dish; they could also be spooned over steak, or stirred into hot pasta for an easy dinner.
Wild Mushroom Toasts
Wild Mushroom Toast
Credit: Hannah Khan
For his wild mushroom toasts, chef Michael Reed starts with griddled sourdough staff of life, slathers it with homemade hollandaise sauce, tops it with sautéed mushrooms and spinach, and and then crowns it with a mound of rich scrambled eggs. The end result is an impressive dish perfect for brunch. Reed uses a mix of mushrooms such as enoki, morel, and maitake, only you can use a mix of any fresh mushrooms available at the market.
Mushroom Pot Pie
Mushroom Pot Pie
Credit: Photo past Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley
The deep woodsy flavour of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which cuts out a lot of prep fourth dimension. Use any fresh mushrooms you can notice, keeping in mind that a varied mixture volition add together more flavour and texture to the pie.
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Mushroom-and-Herb Gravy with Apple tree Brandy
Mushroom-and-Herb Gravy with Apple Brandy
Credit: Photo past Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Multiple factors take this umami-rich gravy to the side by side level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. Information technology's perfect with Thanksgiving turkey and delicious with roast craven; substitute well-reduced homemade chicken stock for the turkey jus.
Lasagna with Mushroom Ragù and Prosciutto Cotto
Lasagna with Mushroom Ragu and Prosciutto Cotto
Credit: Photo by Victor Protasio / Food Styling past Margaret Dickey / Prop Styling past Christine Keely
This 24-layered pasta masterpiece from Danielle Glantz, chef and possessor of Pastaio Via Corta, a pasta store in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both stale and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered betwixt handmade sheets of pasta. "The pasta sheets are similar silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at one time. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning time of, make the pasta."
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Source: https://www.foodandwine.com/vegetables/mushrooms/mushrooms
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