Mushrooms are not a true vegetable in the sense that it does not have any leaves, roots, or seeds, and really does not need any light to grow. It is a fungus, which grows in the dark and creates more mushrooms by releasing spores. Mushrooms are found all over the world and have been a very honored food in many cultures.
Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium,and copper). They are low in calories and may have antibacterial substances to help the body. Cooked fresh mushrooms offer the most nutritional benefit as compared to the canned version that may have more sodium.
Here are five simple and delicious recipes with mushrooms from various sources.
1. Mushroom & Chestnut Soup
Ingredients (Serves 4)
- Half a white onion, peeled and thinly sliced
- 150g of mixed oyster mushrooms (or a mix of oyster, shiitake and chanterelle)
- Half a litre of chicken stock
- 25g of fresh chilli, de-seeded and roughly chopped
- 150g chesnuts (vacuum packed are fine)
- A few sprigs of fresh thyme
- Large spoon of double cream
- Fresh chives, snipped into tiny pieces
- Sprig of parsley to serve
- 75g cubed pancetta
- Glug of olive oil
- In a pan heat up a glug of olive oil and then add the sliced onions and the chilli. Sweat for about 5 minutes and then add the mushrooms, cook for a further 5 minutes before adding the chicken stock and the fresh thyme. Simmer for 10 minutes.
- Add the chestnuts and simmer for a further 10 minutes. Remove from the heat and blend until smooth in a food processor. Return to the pan and stir in the cream and snipped chives, keep warm while you cook the pancetta. You can make the soup in advance and keep it in a container until it is needed but the pancetta is better cooked fresh just before you need it so it keeps it heat and crispness.
- In a hot frying pan fry the pancetta. Don’t add any additional fat. While the pancetta is cooking some of its fat will cook out, drain this off at intervals as you don’t want this running into your creamy soup. When the pancetta is golden and crispy it is ready.
- Serve the soup in warm bowls, topped with the crispy pancetta and, if you are feeling fancy, with a little sprig of parsley.
2. Pasta with Creamy Mushroom Sauce
Ingredients (Serves 2)
- Freshly cooked pasta
- 200 g/7 oz mushrooms, cremini, Portobello or common button mushrooms
- 1/2 clove of garlic
- a small bunch of parsley
- 100 ml/0,42 cup fresh cream
- salt to taste
- white pepper to taste
- butter or extra-virgin olive oil
- Put mushrooms, garlic and parsley in a food processor and run for a minute or two until everything is chopped into small pieces. Or chop by hand, it’s pretty quick that way too.
- Cook the mushrooms in butter or olive oil over medium heat until the liquid has evaporated.
- Add cream, pepper and salt and continue to cook until creamy, then add to the freshly cooked and drained pasta.
- Serve as it is or with freshly grated parmesan.
Source: Lucullian Delights
3. Sweet Portobello Mushrooms Sautéed with Onion
Ingredients (Serves 2)
- ¼ cup (60mL) tbsp olive oil
- 3 large Portobello mushrooms, cleaned cut into lengths – $4.29
- 2 medium red onions, sliced – $0.80
- 1 red bell pepper, sliced – $1.56
- ¼ cup (60mL) balsamic vinegar
- ½ tsp (2mL) dry basil
- ½ tsp (2mL) dry rosemary
- ½ tsp (2mL) chilli powder
- ½ tsp (2mL) sea salt
- ½ tsp (2mL) ground black pepper
- Using a large sauté pan heat the oil and add all of the vegetables.
- Sauté the vegetables about 4-5 minutes. Add the remaining ingredients and allow the balsamic vinegar to reduce.
- Sauté about 3-4 minutes and serve immediately.
Source: Planet Forward
4. Cremini Mushrooms Toast
Ingredients (Serves 4)
- 4 slices crusty white OR whole wheat bread (preferably sourdough) OR brioche
- 1/4 cup extra virgin olive oil
- 12–16 cremini mushrooms, very thinly sliced
- kosher salt or coarse sea salt, to taste
- Brush one side of each slice of bread with olive oil. Place the mushrooms in a row on the unoiled side of the bread, slightly overlapping (the mushrooms will shrink slightly after grilling). Brush the mushrooms with olive oil and season with salt.
- Place the bread, mushroom side up, in a preheated panini-style grill or between a hot cast iron skillet and press. Grill with your equipment of choice and apply enough pressure to slightly smash the bread.
- Grill for about 3 minutes, until the bread is golden brown and the mushrooms are sizzling and cooked through.
Source: Apple Pie, Patis, Pâté
5.Spinach, Mushroom, Olives and Pepperoni Pizza
- 1 tube of classic or thin crust refrigerated pizza dough or fresh from the pizza place (if using the dough from the pizza place, you will have enough for 2 trays)
- 1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
- 1 (8 oz.) pkg. fresh sliced mushrooms
- 2 cups shredded mozzarella cheese
- About 2 cups of marinara sauce or homemade
- Preheat oven to 400F (200C).
- Grease 15 x 10 or larger dark or nonstick cookie sheet.
- (425F for all other pan types)
- Unroll dough onto cookie sheet
- Prebake dough for 5 minutes.
- Spread with sauce and top with the cheese, spinach and mushrooms. Bake for 6 to 10 minutes or until crust is a deep golden brown.