Heck, we’re making these any day of the week because they’re soooo good! Here are some mushroom recipes that will keep everyone coming back for more.
By Mariam Elhamy
Rigatoni with Mushroom Sauce
We’d take pasta with creamy mushroom sauce any time. Go for this calorie-rich recipe and you won’t regret it.
- 450g Rigatoni pasta (Or any other type you prefer)
- 4 tbsp butter
- 2 tbsp olive oil
- 450g mushrooms sliced
- 4 Cloves garlic, minced
- 1 cup chicken stock (or veggie or beef)
- 1 cup heavy cream
- ¼ cup chives, minced
- 2 tbsp parsley, minced
- ¼ cup parmesan cheese, freshly grated
- 1/2 tsp salt
- 1/4 tsp pepper
- In a large saucepan heat the butter and olive oil over medium-high heat until they begin to simmer.
- Add the mushrooms and sauté until golden brown (about 5-7 minutes). Add the garlic and cook for 2 more minutes.
- Add the chicken stock and simmer until it has reduced to 1/2 its volume.
- Slowly add the cream and parmesan cheese. Stir until combined. Simmer the sauce for 2-3 minutes until it comes together.
- Stir in the chives and parsley and season with salt and pepper, to your taste.
Hungarian Mushroom Soup
A traditional cream mushroom soup is always a winner, but this Hungarian twist to the classic dish will surprise you with a few extra flavors you wouldn’t expect.
- 2 cups onions, chopped
- 450g mushrooms, sliced
- 2 cups chicken or vegetable stock
- 2 tsp dried dill
- 2 tsp fresh thyme
- 2 tsp paprika
- 2 tbsp soy sauce
- 1 cup milk
- 3 tbsp flour
- 1/4 cup sour cream
- 2 tbsp lemon juice
- 2 tbsp fresh Italian parsley
- In a heavy pot sauté onions and mushrooms in butter over medium heat until onions are soft and translucent, about 15 minutes. Add dill, thyme, paprika, chicken broth, and soy sauce. Bring to a simmer and cook until the liquid reduces by half.
- In a small bowl, whisk flour into milk until smooth. Add the milk mixture to the soup and cook until the soup begins to thicken about 10 more minutes.
- Over low heat, slowly stir in the sour cream, and lemon juice until both are completely combined. Garnish the soup with parsley and serve hot.
*Yields 5 cups of soup
Healthy Lentil Soup with Quinoa and Mushrooms
Remember that lentil soup your mom always made in winter that you wouldn’t eat? Well, this one is different because you’re gonna want to make it every week. Plus, it’s full of nutrients!
- 3 tbsp olive oil
- 3 cups lentil
- 1 cup mushrooms, sliced
- 1 cup quinoa
- 10 cups vegetable stock
- 4 carrots, peeled and diced
- 4 stalks celery, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1-2 sprigs fresh thyme
- 400g can diced tomatoes with juice
- 1.5 tsp salt
- 1/2 tsp black pepper
- 2 tbsp balsamic vinegar (optional)
- Crusty bread for serving
- Parsley for serving
- Heat oil in a large saucepan over medium–high heat. Add onions, celery, carrots, garlic, thyme, salt and pepper. Let the vegetables cook until they soften and begin to brown, stirring occasionally—about 20 minutes.
- Add the stock and diced tomatoes with juice and bring to boil. When it comes to a boil, add the lentils, quinoa and mushrooms. Reduce heat to medium-low and simmer until the lentils are tender and the quinoa is cooked, about 35 minutes.
- Garnish with another drizzle of olive oil, black pepper and a drizzle of balsamic vinegar.
Philly Cheese Steak Skillet
Yummy! This Philly Cheese Steak Skillet speaks for itself and it’s pretty much all we want right now.
- 900g rib eye (you could go for flank or flat iron steak)
- 2 tsp salt
- 3 tbsp olive oil
- 2 tbsp minced garlic
- 225g mushrooms, quartered
- 1 green bell pepper
- 1 large white onion
- 1 red bell pepper
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- Slice your steak of choice as thin as possible (try fry freezing your cut of meat for 2 hours before slicing with a sharp knife).
- Generously season steak with salt and pepper.
- In a medium-sized skillet add mushrooms to a dry pan over medium/high heat. Sprinkle with 1 tsp salt and cook until just golden brown.
- Add in 2 tbsp olive oil along with onions and bell peppers and continue cooking until onions and peppers begin to brown. About 3-5 minutes on high heat.
- Remove vegetables from the hot pan and add 1 tbsp of olive oil. Heat up the oil until smoking and add in steak in small batches, be sure not to crowd or your edges won’t get crispy! Allow to cook for 1-2 minutes per side. Continue until steak is all cooked and add vegetables back into the skillet along with garlic. Continue cooking until garlic is fragrant.
- Remove dish from heat and top with mozzarella and parmesan. With broiler set to low, place prepared skillet in the oven on center rack and allow to cook until cheese is completely melted. Top with green onions and serve warm.
Mushroom Mac and Cheese
Can we just take a minute to appreciate this beauty? We never thought that our favorite mushrooms and mac and cheese could actually go together until we discovered this masterpiece.
- 450g macaroni, cooked 4 minutes shy of doneness
- 100g Gruyere or comte, grated
- 100g cheddar, grated
- 50 oz parmesan, grated
- 3 garlic cloves
- 1 small onion, chopped
- 4 cups milk
- 100g cream cheese, cut into small pieces
- 6 tbsp butter, divided
- 1/2 tsp nutmeg
- 1/2 tsp freshly ground pepper
- 1 tsp sea salt
- 450g mushrooms stems removed
- 1 tbsp chives
- 1 tbsp parsley
- In a large crockpot add the pasta, cheese, garlic, onion, cream cheese, 4 tbsp of the butter, nutmeg, salt and pepper.
- Pour the milk over the top of all the ingredients and stir to roughly combine. Pasta should be mostly submerged under the milk.
- Cook on low for 2 hours. After 2 hours, remove lid and stir all ingredients together.
- Arrange mushroom caps upside down all over the top of the mac and cheese.
- Fill each stem hole with a pat of butter. Close the crockpot and cook for 1 hour.
- Top dish with chives and parsley and serve hot.
Mushroom risotto is a personal favorite and we thought it would be really selfish not to share this easy recipe with you. You’re welcome!
- 450g mushroom
- 8 tbsp butter
- 2 small shallots, minced
- 4 garlic cloves, minced
- 2 fresh thyme sprigs
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 tbsp lemon juice
- 5 cups chicken stock (or vegetable)
- 1 1/2 cups rice
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- Fresh parsley minced, optional
- Warm broth over low heat in a small saucepan.
- In a heavy skillet melt half of the butter over medium heat. Add mushrooms and shallots and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
- Add remaining butter to pan over medium heat. Once melted, add rice and stir until it begins to look translucent, 3-4 minutes.
- Add lemon juice and mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
- Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat.
- Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.
4 Cheese and Mushroom Rolled Lasagna
Loaded with four kinds of cheese, savory mushrooms, and plenty of garlic, this easy, cheesy rolled lasagna is a modern classic and a nice alternative if you’re trying to eat less meat.
- 4 tbsp extra virgin olive oil
- 450g mushroom, finely chopped
- 4 tbsp garlic, minced
- 450g lasagna noodles
- 900g ricotta cheese
- 150g Goat cheese
- 1 cup parsley, finely chopped
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 450g fresh mozzarella
- 1 jar pasta sauce
- Red pepper flakes
- 10 fresh basil leaves, chopped
- Good parmesan cheese
- Bring a large stockpot filled 3/4 of the way full with water to a boil.
- Heat olive oil in a medium frying pan set over medium-high heat. Add the mushrooms and sauté for 5 minutes. Add garlic and sauté for 3 minutes longer until all of the liquid has evaporated. Remove mushroom mixture from heat.
- Preheat oven to 170° C.
- Add 1 ½ tbsps salt to boiling water and carefully insert all of the lasagna noodles and boil for 6 minutes.
- In a bowl, mix together the ricotta and goat cheese. Add the parsley, mushroom mixture, salt and pepper. Stir until all ingredients are fully incorporated.
- Place a large piece of parchment paper on your counter. Drain lasagna noodles, rinse with cold water and drizzle with a few teaspoons of olive oil to ensure they don’t stick together. Lay individual lasagna noodles out flat on the parchment paper. Spread 1/3 cup of the cheese and mushroom filling on each of the lasagnas.
- Cut the fresh mozzarella paper-thin and divide it among the lasagna noodles about 3 slices for each noodle.
- Pour 3/4 cup sauce into the bottom of a pot. Roll each lasagna noodle and carefully place it upright in the pot, taking care that they don’t tip over until all of them are tightly in place. Alternatively, you can use a 9 x 13 baking dish and place them on their sides, crease side down.
- Pour the remaining pasta sauce over the top. Bake for 35-40 minutes. Remove from oven and garnish with red pepper flakes, fresh basil, and plenty of grated Parmesan cheese.