Mushroom
436 recipes found
Rice With Mushrooms (Arroz con Champiñones)
This recipe — adapted from “The New Spanish: Bites, Feasts and Drinks” by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York — offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Leek and Mushroom Cottage Pie
Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.
Fresh and Wild Mushroom Stew
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Roasted Mushroom and Butternut Squash Tart
This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach. A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness. For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
Mushroom Burgers With Almonds and Spinach
These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
Chicken Cacciatore
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below). You can increase or decrease the number of chicken pieces according to your needs. This stew freezes well; thaw it overnight in the refrigerator for the next night’s dinner. If the stew doesn’t thaw completely, heat gently in a casserole or use your microwave’s defrost function.
Mushroom Lasagna
This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first.
Wild Rice and Mushroom Casserole
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
White Beans au Vin
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
Turkey Tetrazzini
This classic turkey or chicken spaghetti casserole is rich with cheese and has a crunchy bread crumb topping. It was named after Luisa Tetrazzini, a famous Italian opera star at the turn of the 20th century. She enjoyed her fame with a flamboyant and generous public life, singing not only in opera houses but also for free on city streets: In 1910 she gave an outdoor Christmas Eve concert for a huge crowd in San Francisco. It’s unclear exactly how this particular dish came to be named after her — it was certainly meant as a compliment — but some accounts say it was her own recipe. The optional curry powder isn’t traditional, but it’s delicious, and a little added flair seems in the spirit of Ms. Tetrazzini.
Oven-Braised Guinness Beef Stew With Horseradish Cream
Classic beef stew is good, but this sophisticated beef stew — enriched with beer, cocoa powder and espresso — is really something special. Start by browning the beef and making a quick roux to guarantee a thick, flavorful stew instead of a watery, bland soup, and finish with hit of balsamic vinegar and lemon juice to balance out the rich, round notes. Dried shiitake mushrooms provide another layer of complexity, but if you can’t find them, leave them out. The stew will still be delicious. Top big bowls of it with swirls of tangy horseradish cream. (Here are slow cooker and pressure cooker versions of the recipe.)
Mushroom and Beef Burgers
These hamburgers — cut through with roasted mushrooms — were inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.
Coq au Vin Blanc
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner. The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better. I went light with it, omitting the bacon lardons. And I gave a nod to Oregon’s truffle crop by finishing the sauce with a gloss of black truffle butter. It’s a modest investment that elevates the dish. A generous slab of unsalted butter (especially if it’s high-fat European-style) could also bolster the sauce, though with less foxy intrigue.
Chicken Legs in White Wine Sauce
Slow-Roasted Salmon With Mushroom-Leek Broth
This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted — which helps render some of the fat and keeps the fish meltingly tender — while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.
Braised Beef 'Stroganoff'
Gratin Of Penne And Vegetables
Vinegar Chicken With Crisp Roasted Mushrooms
Not quite a braise and quicker than a roast, this saucy, tangy one-pot vinegar chicken can be prepared in under an hour with ingredients you probably have on hand. Feel free to use a whole chicken broken down into parts or any combination of breasts, legs, thighs and-or drumsticks, making sure whatever you use is bone-in and skin-on. While the crisp roasted mushrooms and lettuces are optional, they’re unfussy ways to elevate this dish without adding much time to the preparation. Crunchy toast to soak up all the juices is another low-key, brilliant item to add to the table, as is a bowl of seasoned sour cream, which will act as part dressing for the lettuces, part topping for the toast and part dipping sauce for the chicken.
Mushrooms with Herbs and Stout
Polenta With Wild Mushrooms and Marinara Sauce
Years ago, I abandoned the traditional stir-until-you-get-a-blister-on-the-inside-of-your-thumb method for making polenta and became a convert to the easy oven-baked version. But then I began working with polenta freshly milled from heirloom varieties of corn, and went back to the top-of-the-stove method because the results were exceptionally creamy and fragrant. This was at the urging of Kay Rentschler, who is the creative director of the Anson Mills website and writes its recipes. She is very specific about the best way to cook the mill’s products, so I followed her instructions for polenta, which are shared here. The flavor of the corn is heavenly, and once it begins to thicken, you don’t have to stir continuously, so it is not tedious to make. You could serve polenta as a side, but I like to show it off and serve it as a main dish (a boon for those who now eschew pasta). It’s a wonderful vehicle for any number of toppings, but my favorite is a simple tomato sauce embellished with pan-cooked mushrooms, preferably meaty, flavorful varieties like oysters or maitakes. If you want to be extravagant, throw a few chanterelles into the mix.
Wild Rice, Almond and Mushroom Stuffing
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Mushroom Broth
Stuffing With Mushrooms, Leeks and Bacon
Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it’s adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.