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Our best recipes with mushrooms - 501 recipes

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Healthy Prawn and mushroom Salad

  • 250 gm fresh prawn
  • 1 tblsp olive oil
  • 1 Tblsp Butter
  • 6 chopped small-sized onions
  • 4 chopped garlic
  • a pinch of red chilly powder
  • a pinch of black pepper powder
  • 1 lemon juice
  • 3 tbsps. Mayonnaise
  • 1 tbsp. Yogurt
  • salt to taste
  • a pinch of oregano
  • spring onion for garnishing
  • 1 Cucumber raw diced in cube shape
  • 2 Tomatoes raw diced in cube shape
  • 1 Boiled potato diced in cube shape.
4.9/5 (7 Votes)

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This easy and delicious chicken recipe is not only low carb, but also dairy free, egg free, nut free, keto, Paleo,

  • 1/4 cup butter
  • 2 cups mushrooms, sliced
  • Four large chicken thighs
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Summer savory or fresh tarragon, chopped
4.8/5 (12 Votes)

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Elegant filet mignons stuffed with sautéed onions and mushrooms with rosemary, with luxurious Bernaise sauce

  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 Vidalia onion, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 cups diced portobello mushrooms (about 2 large mushrooms)
  • 1/2 cup dry white wine
  • Salt and freshly ground black pepper
  • Six 8-ounce filet mignon steaks (about 2 inches thick)
  • Olive oil, for brushing
  • Bearnaise Sauce, recipe follows
  • 1/4 cup dry white wine
  • 2 tablespoons fresh tarragon, finely chopped
  • 2 tablespoons Champagne vinegar
  • 1 clove garlic, minced
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper
  • 1 cup (2 sticks) butter, at room temperature
  • 4 egg yolks
  • 1 tablespoon fresh lemon juice, optional
4.8/5 (12 Votes)

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This is not a quick meal but well worth the effort! Get the onions going first since they will take the longest to...

  • Steak Patties:
  • 3 lbs ground beef
  • 2 packages powdered onion soup mix (such as Lipton brand)
  • 2 egg yolks
  • 2 tbsp Worcestershire sauce
  • Mushroom Gravy:
  • 1/2 stick butter
  • 1 lb button mushrooms
  • 1/2 stick butter
  • 3 tbsp flour
  • 2 cups beef stock
  • 1/2 cup heavy cream
  • 2 tbsp Worcestershire sauce
  • Salt & pepper to taste
  • Caramelized Onions:
  • 3 yellow onions
  • 2 tbsp butter
  • 2 tbsp white or red wine, vegetable or chicken stock, balsamic vinegar, or water
  • Salt to taste
4.6/5 (23 Votes)

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Prepare the ingredients: Wash and dry the fresh produce

  • 9 Ounces Flank Steak
  • 4 Ounces Choy Sum
  • 4 Cloves Garlic
  • 3 Scallions
  • 2 Ounces Enoki Mushrooms
  • 1 1-Inch Piece Ginger
  • 3 Tablespoons Beef Demi-Glace
  • 3 Tablespoons White Miso Paste
  • 2 Tablespoons Soy Sauce
  • 1/8 Cup Hoisin Sauce
  • 12 Ounces Fresh Ramen Noodles
4.8/5 (9 Votes)

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Let me begin by saying this is one of my all-time favorite slow cooker recipes that I've ever made

  • DEGLAZE:
  • 2 ounces salt pork, chopped coarse
  • 1/2 cup water
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 pork loin roast (3 to 4-pound), seasoned with salt and black pepper
  • 1 tablespoon fresh garlic, minced
  • Olive oil (for searing)
  • 1/2 cup dry white wine
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 ounce dried porcini mushrooms, chopped
  • 1/4 teaspoon baking soda
  • 1 teaspoon anchovy paste
  • 1/4 teaspoon red pepper flakes (decrease by half if you are sensitive to spice)
  • Zest of 1 lemon, minced
  • 2 sprigs each fresh rosemary and sage, tied with kitchen string
  • POLENTA:
  • 2 cups low-sodium chicken broth
  • 2 cups buttermilk
  • 1 cup yellow cornmeal
  • 1/4 cup Parmesan, grated
  • 2 tablespoons unsalted butter
  • 1 tablespoon lemon zest, minced
  • Heavy cream (just a splash, a scant 1/4 cup)
  • Salt and black pepper, to taste
4.8/5 (9 Votes)

By

A tasty stir-fry using portabella mushrooms and eggplants

  • Sauce:
  • 4 T soy sauce
  • 4 T Worcestershire sauce
  • 2 teas tomato paste or ketchup
  • 2 teas sesame oil
  • 2 teas sugar
  • 1/2 teas cornstarch
  • 4 T olive oil
  • 1 lb boneless chicken breasts or thighs cut into bite-sizes cubes
  • Eggplant about 1 lb. cut into cubes, skin on
  • 1 T ginger grated
  • 1 clove garlic, minced
  • 1/4 lb portabella mushrooms only caps cut into bite size pieces
  • Rice for serving
  • To make eggplant less bitter, toss cubed eggplant with 1 T salt, place in a colander and let stand for 15 minutes. Pat dry before stir frying. Salt draws out the bitterness and moisture.
4.8/5 (9 Votes)

By

Serve stew over Apple-Potato Mash (recipe below)

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1-1/2 pound pork tenderloin, trimmed, cut into 2" pieces, dried with paper towels, seasoned with salt and black pepper
  • 8 ounce cremini mushrooms, quartered
  • 1/2 cup sliced leeks or shallots
  • 1/2 cup diced carrot (1 carrot)
  • 2 Tablespoons all-purpose flour
  • 1/4 cup dry sherry or white wine
  • 3/4 cup apple cider or juice
  • 3/4 cup low-sodium chicken broth
  • 1 Tablespoon minced fresh thyme
  • Salt and black pepper to taste
  • Diced Granny Smith apple
  • Fresh thyme sprigs
4.7/5 (14 Votes)

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The brandy-spiked sauce adds an elegant touch to this simple supper; you can sub wine

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil, divided
  • 3/4 cup frozen pearl onions, thawed and drained
  • 8 ounces button mushrooms, quartered
  • 2/3 cup brandy
  • 1 cup unsalted chicken stock (such as Swanson)
  • 2 teaspoons cornstarch
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme leaves
4.4/5 (35 Votes)

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A classic American burger combination, Swiss cheese uniquely complements savory sautéed mushrooms

  • 3 tablespoons butter
  • 2 cups mushrooms, sliced
  • 1 1/2 pound ground beef
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 slices Swiss cheese
  • 6 hamburger rolls
4.7/5 (11 Votes)

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Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked – or if using a high speed blender just rinse before proc...

  • 1 cup veggie broth
  • 1 ounce dried porcini mushrooms
  • 1 pound whole wheat penne pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 large or 2 small shallots, sliced
  • 2 cloves garlic, finely chopped
  • box of sliced mushrooms
  • white wine
  • 2 large bunches Swiss chard, center stems removed and leaves chopped into 1-inch pieces
  • 1 cup plus some extra love of vegan mascarpone cheese, at room temperature (8 ounces)
  • Tofu, cubed
  • salt and pepper
4.5/5 (26 Votes)

By

Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside

  • 1 lb pasta*
  • 1 Tbsp olive oil
  • 1 large onion, sliced
  • 1 lb mushrooms, sliced
  • 3 – 4 cloves garlic, minced
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1/2 – 1 cup cream**
  • 1/2 cup parmesan cheese, grated
  • truffle oil, to taste***
  • salt and pepper, to taste
  • I used penne, but any pasta that can soak up the sauce would be good here.
  • You can substitute whole milk for the cream, if desired.
  • Truffle oil may seem pricey, but a small bottle should last you a long time because you only need to use a drop or two at a time.
4.1/5 (7 Votes)

Any burning questions? Our chefs answer!

Parmesan Mushroom Pasta with Truffle Oil Prawn and Mushroom Mayo salad