Mushroom Recipes

Mushroom Recipes

Here are a few recipes to start you preparing healthy and delicious mushroom treats.

Marinated BC Mushrooms
Balsamic BC Mushrooms
Prosciutto Wrapped BC Mushrooms
BC Mushroom Mesclun Salad with Cider Dressing
BC Mushroom Burgers
BC Mushroom Risotto
BC Portabella Mushroom Caps and Veggies
Absolutely Fabulous BC Portobello Mushroom Tortellini
Southwestern Mushroom Tart


Marinated BC Mushrooms

Ingredients
1-1/2 pounds medium-size fresh BC mushrooms
Vegetable cooking spray
2 tablespoons minced garlic
1/2 cup water
1/3 cup red wine vinegar
1-1/2 tablespoons coriander seeds
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
1. Clean mushrooms with damp paper towel; trim ends from stems. Set mushrooms aside.

2. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté 2 minutes. Add water and remaining 6 ingredients; bring to a boil. Add mushrooms. Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.

3. Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours. Drain mushroom mixture, discarding marinade.

Yield: 3 cups or 12 (1/4-cup) appetizer servings


Balsamic BC Mushrooms

Ingredients
1/3 cup olive oil
3 cloves garlic, minced
1 pound fresh BC mushrooms, sliced
3 tablespoons balsamic vinegar
3 tablespoons white wine
salt and pepper to taste

Directions
1. Sauté the garlic in olive oil for 1 to 2 minutes. Do not brown the garlic. Add mushrooms and cook 2 more minutes, stirring occasionally.

2. Stir in balsamic vinegar and wine, cook another 2 minutes. Season to taste with salt and pepper. These mushrooms are equally delicious hot or cold so you can prepare them the night before your party or moments before!

Makes 4 appetizer servings.


Prosciutto Wrapped BC Mushrooms

Yield: 24 appetizers

Ingredients
4 large BC Portobello mushrooms, sliced in 6 slices each
2 Tbsp olive oil
3 oz soft goat cheese
2 Tbsp minced, oil-packed, sun-dried tomatoes, drained & patted dry  
1 Tbsp lemon juice
1 tsp finely-grated lemon rind
2  oz prosciutto, cut into 24 – 4 x 1″ strips

Directions
Heat oil in a large skillet over medium heat, until hot but not smoking.  Add the mushroom slices and sauté until brown and tender, but still firm. 

Mix goat cheese, sun-dried tomatoes, lemon juice and lemon rind in a small bowl.  Season to taste with salt and pepper.

Spread 1 tsp of filling evenly over each proscuitto strip.  Arrange a mushroom slice on the short end of each strip and roll up tightly.  Press to seal. 

Refrigerate until just before serving.

Preheat the boiler, place rolls on broiler pan and broil until just brown, turning once. 

Transfer to platter and serve.


BC Mushroom Mesclun Salad with
Cider Dressing

Yield: 4 Servings

Ingredients
4 slices bacon, finely chopped
1 lb. BC mushrooms, sliced
2 Tbsp. minced shallot
2 Tbsp. cider vinegar
1 1/2 cups apple cider
1 tsp. dijon mustard
2 Tbsp. olive oil

Directions
Heat a large skillet over medium heat, add bacon and cook turning often until crisp.

Transfer to paper towel to drain. Discard all but 2 Tbsp. of the fat. Add mushrooms and shallots and sauté until the mushrooms release their moisture (2-3 min.). Increase the heat to med-high and sauté, stirring occasionally until the mushrooms brown. Remove the mushrooms to a bowl and set aside. Reduce the heat to medium, add the vinegar and cider to pan and boil the mixture, stirring occasionally until reduced to about half a cup. (about 10 min.). Whisk in mustard and oil. Season to taste with salt and pepper. Remove from heat. Cool

In a large bowl, toss the greens with the dressing, top with the mushrooms and sprinkle with the bacon. Serve.


BC Mushroom Burgers

Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese.

Ingredients
1 pound fresh BC mushrooms, sliced
1 large onion, minced
2 slices white bread, finely diced
2 tablespoons oyster sauce1 egg
salt to taste
ground black pepper to taste

Directions
1. Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.

2. Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.

3. Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 10 Minutes.
Ready in: approx. 30 Minutes.
Makes 6 servings.


BC Mushroom Risotto

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Ingredients
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh BC mushrooms

1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

Directions
1. Heat olive oil in a large skillet over medium-high heat. Sauté the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.

2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.

3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Prep Time: approx. 10 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 45 Minutes.
Makes 4 servings.


BC Portabella Mushroom Caps and Veggies

Vegetarian steak! Delicious and fills you up.
Wonderful for company, too! Serve with rice and soy sauce.

Ingredients
1 tablespoon olive oil
1 tablespoon garlic, peeled and minced
1 onion, cut into strips
1 green bell pepper, cut into strips
1/4 teaspoon salt
4 large BC portabella mushroom caps

Directions
1. Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.

2. Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 15 Minutes.
Ready in: approx. 30 Minutes.
Makes 4 servings.


Absolutely Fabulous BC Portobello Mushroom Tortellini

Ingredients
1 pound cheese tortellini
2 large BC Portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.

3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, sauté for approximately 5 minutes or until mushrooms are cooked through.

4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.

5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.


Double Cheese BC Mushroom Penne

6 Servings

Ingredients
3/4 lb penne
1 lb BC mushrooms
4 oz pancetta or bacon, diced
2 cloves garlic, chopped
3 Peperoncini (pickled peppers), cored, seeded & diced
1 28oz can whole tomatoes
½ cup chicken broth, low salt
1 tsp oregano, chopped
1 tsp basil, chopped
2/3 cup grated parmesan cheese
2 cups grated mozzarella cheese

Directions
Preheat oven to 350° F.

Grease an 8 x 11 baking dish.

Bring 4 quarts of water to a boil in a large pot. Add a pinch of salt. Add the penne to the boiling water and cook until al dente (10 min). Drain the pasta and set aside.

Heat a large skillet over medium heat, add the pancetta and cook until crisp, stirring often.

Remove to a paper towel. Drain all but 2 Tbsp of fat from the skillet, add the garlic and cook for 30 seconds. Add the mushrooms. Cook until brown and tender.

Add the peppers, tomatoes, chicken broth, pancetta and herbs. Bring to a boil, add 1/3 cup of parmesan cheese. Salt and pepper to taste.

Place the penne in the prepared dish, pour the sauce over the penne and stir. Top with remaining parmesan and the mozzarella cheese.

Bake for 20 minutes.


Southwestern Mushroom Tart

6 servings

Ingredients
CRUST
1 cup all-purpose flour
3/4 cup fine cornmeal
1 tsp salt
3/4 cup chilled, unsalted butter, diced in half inch cubes
3-4 Tbsp ice water

Directions
Lightly butter an 8 x 11″ tart pan with removable bottom.

Combine flour, cornmeal and salt in processor. Add butter and cut in using on and off turns until mixture resembles coarse meal. Add the ice water, one tablespoon at a time until the mixture forms moist clumps. Turn out the dough and gather into a ball. Flatten out to a rough rectangle. Wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 375° F. Press dough onto bottom and up the sides of the prepared pan.

Bake until crust is set and edges begin to brown. (around 20min.) Remove from oven and cool on rack.

Prepare Filling.

Ingredients
FILLING
2 cloves garlic, minced
4 oz. Portobello mushrooms, sliced
½ lb button mushrooms, sliced
1/4 cup unsalted butter
1 cup grated jalapeño Monterey jack cheese
1 cup grated aged cheddar cheese
4 large eggs
3/4 cup whipping cream
2 Tbsp diced green chilies
½ tsp salt
1/4 tsp fresh ground pepper
3/4 cup grated parmesan cheese

Directions
Heat the butter over medium heat, when hot add the garlic and sauté 1 min. Add the Portobello slices and sauté until beginning to soften, about 3 min. Add the button mushrooms and continue cooking until the mushrooms lose their moisture and begin to brown (5 min).

Sprinkle the Monterey jack and the cheddar over the bottom of the crust. Sprinkle the green chilies evenly over the cheese.

Combine the eggs, whipping cream, salt and pepper in processor until well blended. Pour over the mushrooms. Bake until is golden brown and set. (25min). Cool on rack. Cut into squares and serve warm.

Excellent for a brunch (serves 4) or as a side dish (serves 6) with a roast.