Our Favorite Mushroom Recipes

Shiitake Mushroom Delight Enjoy and share this delicious mushroom recipe.

INGREDIENTS:

2 tablespoons olive oil

4 cloves garlic

8 shiitake mushrooms, chopped

1 cup vegetable broth

2 tablespoons butter

Italian seasoning to taste

salt to taste

DIRECTIONS:

Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender. Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.

Mushroom Wild Rice Enjoy one of our favorite dinner additions with the fabulous mushroom recipe.

INGREDIENTS:

3 tablespoons olive oil

2 tablespoons minced shallots

1 cup sliced shiitake mushrooms

1/4 cup vegetable broth

2 cups green beans

1 1/2 cup cooked wild rice

DIRECTIONS:

Heat olive oil over medium heat. Add shallots and mushrooms and cook stirring and tossing until mushrooms are softened. stir in broth. Add green beans, cover and steam for 10 minutes, until tender. Add rice and stir until heated through.

Creamy Mushroom Soup Enjoy this mushroom recipe for lunch or dinner

INGREDIENTS:

1/4 cup butter

1 cup chopped shiitake mushrooms

1 cup chopped portobello mushrooms

2 shallots, chopped

2 tablespoons all-purpose flour

1 (14.5 ounce) can chicken broth

1 cup half-and-half

salt and pepper to taste

1 pinch ground cinnamon (optional)

DIRECTIONS:

Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Mushroom Lentil Barley Stew This mushroom recipe provides a healthy delicious all in one meal.

INGREDIENTS:

2 quarts vegetable broth

2 cups sliced fresh button mushrooms

1 ounce dried shiitake mushrooms, torn into pieces

3/4 cup uncooked pearl barley

3/4 cup dry lentils

1/4 cup dried onion flakes

2 teaspoons minced garlic

2 teaspoons dried summer savory

3 bay leaves

1 teaspoon dried basil

2 teaspoons ground black pepper

salt to taste

DIRECTIONS:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Sauted Carrot and Mushrooms For a delicious health dinner add this mushroom recipe to one of our fablous meat recipes.

INGREDIENTS:

1 1/2 teaspoons sesame oil

1 cup fresh sliced shiitake mushrooms

1 cup fresh sliced mushrooms

1/2 cup canned mushrooms

1/2 cup sliced carrots

2 tablespoons light soy sauce

1 tablespoon dry sherry

1 tablespoon honey

1/2 cup low sodium, low fat vegetable broth

1 tablespoon thinly sliced green onion

DIRECTIONS:

In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes. Add soy sauce, sherry, honey, and vegetable broth to the wok. Cover and steam for 2 minutes. Garnish with green onions.

Mushroom Breakfast This mushroom recipes is a delicious healthy breakfast.

INGREDIENTS:

4 medium to large fresh portabella caps, 4 to 6 inches, cleaned

3 tablespoons olive oil

4 ounces fresh shiitakes, stems removed and caps sliced

˝ small onion, finely diced

1 cup fresh corn kernels

1/3 cup toasted pine nuts

˝ cup crumbled bacon (optional)

salt

8 eggs

DIRECTIONS:

Preheat the oven to 400° F.

Place the portabella caps, gill side up, in a large baking dish and bake for 5 minutes.

While the mushrooms are baking, heat the oil in a large sauté pan over high heat. Add the shiitakes, onion, and corn, then sauté until the mushrooms are limp and the corn is tender, about 3 to 4 minutes. Add the pine nuts and bacon, and stir well, Season with salt to taste, bearing in mind that the mixture will be going on top of the portabellas. Be sure to season it well, even make it a little salty.

Remove the mushrooms from the oven and evenly divide the shiitake mixture among the 4 caps, smoothing the surfaces. Make sure the caps lay a flat as possible in the baking dish so that the eggs will not slide to one side while baking. Crack 2 eggs over the top of each mushroom. Lightly salt the eggs and return the dish to the oven. Bake until the eggs are done, then serve at once.

Variation: Add a few strips of a good melting cheese over each cap just as the eggs begin to set, then return them to the oven until the cheese has melted.