Delicious And Easy Mushroom Recipes

Mushrooms Are Simple To Cook And Full Of Flavour

There's something magical about mushrooms. They pop up in stories of fantasy and images of fairies. They comprise a wide range of colours, shapes and sizes. When the leaves on the trees begin to change colour and the mornings take on a chill this signals the beginning of the mushroom picking season. In many countries there are mushroom inspectors who will sort through your basket of freshly collected wild mushrooms to ensure that all are safe for eating. Since I don't know a safe mushroom from a poisonous one, I am happy to buy mine and nowadays there is an amazing assortment to choose from. These recipes for mushrooms are delicious, quick and easy.

This is one of my own images

Great Savings On Wild Mushrooms Cookbook

Wild Mushrooms (Northwest Homegrown Cookbook Series)

The Nutritional Benefits of Mushrooms

Mushrooms are loaded with nutrients, in particular B vitamins, minerals and antioxidants. Riboflavin is known to maintain healthy red blood cells while niacin helps to keep skin healthy.

Mushroom Crostini

Possibly my very favourite way to enjoy mushrooms, lightly sauteed mushrooms on buttered toast makes a delicious snack. You can mix up a few different mushrooms and choose your favourite bread to serve them on. Add some garlic and parsley for colour and flavour.

Image used under a creative commons licence from noii

• Serves: 4
• Prep Time: 15 minutes
• Total Time: 25 minutes

Ingredients

• 60 mls olive oil
• 200g Swiss Brown Mushrooms sliced
• 100g Button Mushrooms sliced
• Salt and freshly ground black pepper
• 8 slices sourdough bread
• 2 garlic cloves
• 2 tsp freshly chopped parsley thyme or herb of your choice

Instructions

1. Heat 2 tablespoons of the oil over medium heat in a medium frypan. Add mushrooms and cook, stirring occasionally until tender and lightly browned or to your liking. Stir in the fresh herbs and seasoning. Keep warm.
2. Preheat a chargrill pan until hot. Drizzle a little olive oil over one side of bread and fry until crisp and golden on one side. Drizzle oil over second side and turn to cook. Rub garlic cloves over one side of bread. Serve topped with mushrooms and sprinkled with a little extra fresh herbs.

Cooking with Mushrooms

Not just a cookbook, this fabulous publication, loaded with photos is also a guide to the various uses of more than 30 varieties of both wild and cultivated mushrooms and includes drying and storage tips as well.

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Pasta With Creamy Mushroom and Bacon Sauce

Click Through for a Step by Step Recipe

See a step by step guide to this delicious and easy mushroom meal

Three Quick Tips For Adding Mushrooms To A Meal

More Delicious Mushroom Ideas

1. Throw some on a pizza
2. Toss some in a salad
3. Stir some through a stir-fry

Mushroom Tarts

Another Delicious and Easy Mushroom Recipe

These tarts are a simple variation on the mushrooms on toast above using puff pastry to create a simple tart case. Cut your case into any shape you wish such as the rectangles shown in the picture. You could also serve your tarts with a mixed lettuce garnish and topped with a poached egg.

Image used under a Creative Commons licence from B*2 

• Serves: 6
• Prep Time: 10 minutes
• Total Time: 30 minutes

Ingredients

• 3 sheets ready rolled puff pastry
• 1 egg yolk
• 40g butter
• 2 tablespoons olive oil
• 2 garlic cloves chopped fine or crushed
• 300g mixed fresh mushrooms of your choice sliced if larger
• 2 tablespoons marsala or sherry
• 100ml stock or thick cream
• salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 100g each gruyere or cheddar and parmesan cheeses

Instructions

1. Preheat oven to 220˚ C
2. Cut two circles from each pastry sheet (use a plate or saucer as a guide)
3. Place the pastry circles on an oven tray lined with baking paper. You may need two trays depending on size.
4. Prick the circles with a fork leaving a 2cm edge not pricked.
5. Beat the egg yolk with a pinch of salt and a little water and brush the pricked area of the pastry circles. Don't brush the edges as you want them to puff up and brown to form the case.
6. Bake in the centre of a hot oven for about 10-15 minutes or until the pastry is puffed and golden.
7. Remove from the oven.
8. Heat a heavy frying pan then add the butter and oil and saute the garlic, stirring for about 2 minutes.
9. Add the mushrooms and cook over medium high heat, stirring until they release their juices.
10. Add stock or cream and cook stirring to reduce until thickened.
11. Season and stir in most of the parsley.
12. When ready to serve, spoon the mushrooms into the centre of the pastry cases heaping them up in the middle.
13. Scatter cheeses over the top and sprinkle with remaining parsley then pop under a hot grill briefly just to melt and lightly brown the cheese.

Shiitake Mushroom Log Kit

If you love mushrooms why not grow your own at home. This kit includes everything you need to produce a harvest of shiitake mushrooms as weel as a recipe booklet to get you on your way with different ideas for how to serve them.

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Mixed Mushroom Risotto

Creamy, hearty risotto is warming on a cold day and makes an economical meal. Use vegetable stock instead of chicken to keep it vegetarian.

Image used under a Creative Commons licence from Lori_NY

• Serves: 4
• Prep Time: 10 minutes
• Total Time: 40 minutes

Ingredients

• 3 cups chicken or vegetable stock
• 25g butter
• 2 tbsps olive oil
• 1 brown onion finely chopped
• 1 large garlic clove finely chopped or crushed
• 2 cups arborio rice
• 1/2 cup dry white wine
• 400g mixed mushrooms of your choice sliced eg shiitake swiss brown button chanterelles
• 1/4 cup sour cream
• 1 cup flat leaf parsley leaves

Instructions

1. Bring stock and 2 1/2 cups cold water to the boil in a saucepan over high heat. Reduce heat to low, cover and keep at a simmer.
2. Heat butter and 1 tbsp oil in a large, heavy based saucepan over medium heat; add onion and garlic and cook, stirring frequently for 2 minutes or until onion is soft.
3. Add rice and cook, stirring for 1 minute. Add wine and cook until it evaporates.
4. Reduce heat to low. Add 1 ladle full of stock and stir continuously until it is absorbed. Continue until all liquid is absorbed and the rice is al dente (about 25 minutes).
5. Meanwhile, heat remaining oil in a frying pan over medium heat. Add the mushrooms and cook, stirring frequently for about 4 minutes or until tender and lightly browned or to your liking.
6. Add mushroom mixture to risotto with the last ladle of stock. Heat through, stir in the sour cream and most of the parsley.
7. Season with pepper and sprinkle remaining parsley over top. Serve immediately.

The Pioppino Mushroom Garden Patch

This mushroom kit not only produces beautiful tasting mushrooms but is an intriguing centrepiece for a table as well. Use the mushrooms in recipes or infuse in oil. When finished the wood can be buried near old timber for a possibility of naturalising.

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Mushroom and Egg Bakes

Recipe courtesy of Taste.com.au

A Quick and Tasty Dish for a Breakfast or Light Meal

This light dish is great as a starter or a weekend breakfast

• Serves: 4
• Total Time: 25 minutes

Ingredients

• 2 tsp vegetable oil
• 160g button mushrooms, sliced
• 4 eggs lightly whisked
• 1 tbsp light cream cheese
• A handful of flat leaf parsley leaves to garnish
• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 200 deg C.
2. Heat the oil in a large non-stick frying pan over medium heat.
3. Add the mushrooms and cook, stirring occasionally for 3-4 minutes or until tender.
4. Spoon mushrooms evenly between four half cup oven-proof ramekins.
5. Pour egg over mushrooms, place a dollop of cream cheese in the centre of each one and garnish with a few parsley leaves.
6. Bake in a pre-heated oven for 8-10 minutes or until egg is set.
7. Season with salt and pepper and serve immediately.

Shop For Your Mushrooms

With This Cute Mushroom Bag

Purple mushrooms bag by thedancingemu

Jamie Oliver Cooks Steak with Wild Mushrooms

What's Your Favourite Way With Mushrooms?

If you have a delicious and easy mushroom recipe why not mention it here