Mushroom and Garlic Soup Recipe
A hearty mushroom and garlic soup is the perfect comfort food for a cold day. Sautéing mushrooms, garlic, and herbs in broth creates an intensely savory and aromatic soup. Mushroom recipes like this one are easy to make and always satisfy.
Start by sautéing diced mushrooms, minced garlic, onion, thyme, and bay leaves in butter or olive oil. Use a variety of mushroom varieties for more complex flavor, such as cremini, shiitake, and porcini. As the [mushrooms] (https://en.wikipedia.org/wiki/Mushroom) cook, they will release their earthy juices.
Pour in vegetable or mushroom broth and bring to a simmer. For extra richness, add a splash of heavy cream or half and half. Nutritional yeast provides a savory, cheesy flavor without the dairy. Season generously with salt and pepper.
Simmer the soup until the mushrooms are tender and the flavors have blended, about 15 minutes. For extra decadence, garnish each bowl with grated parmesan cheese, croutons, parsley, or truffle oil. This hearty mushroom and garlic soup is ideal for a weeknight meal or when you have friends over. Enjoy!
Mushroom Carbonara Recipe
Mushroom carbonara is a decadent take on the classic spaghetti carbonara. Thick cut bacon and meaty mushrooms are sautéd until crisp and tossed with al dente spaghetti in a creamy parmesan sauce. The earthy mushrooms pair perfectly with the smoky bacon and cheese. This mushroom carbonara recipe is ideal for a special occasion or when you want to treat yourself.
Start by cooking 1 pound of spaghetti in salted water until al dente. Drain, reserving some of the cooking water.
Meanwhile, dice 8 ounces of crimini or shiitake mushrooms. Slice 1 pound of thick cut bacon into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate.
Add the mushrooms to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Season with salt and pepper.
In a large bowl, whisk together 3 eggs, 1 cup grated parmesan cheese, and 2 teaspoons minced garlic. Whisk in 2⁄3 cup of the reserved pasta water 1 tablespoon at a time until the sauce is creamy.
Add the cooked spaghetti and bacon to the sauce and toss to combine, adding more pasta water as needed to create a creamy sauce that thinly coats the pasta. Add the mushrooms and toss again. Taste and season with salt and pepper.
Serve immediately, topped with more parmesan cheese, chopped parsley, and cracked black pepper. Buon appetito!
This mushroom carbonara is best served immediately but will keep refrigerated for up to 2 days. Reheat gently before serving.
Mushroom and Spinach Stuffed Chicken Breast Recipe
This mushroom and spinach stuffed chicken breast recipe yields juicy chicken breasts filled with an earthy mushroom and spinach filling. Pounding the chicken breasts thin helps them cook evenly and allows you to roll them around the savory stuffing. Baking the stuffed chicken breasts in the oven is a hands-free, hassle-free way to make an impressive main dish.
Start by preheating the oven to 400°F and greasing a 9×13-inch baking dish. Rinse 1 pound of chicken breasts and pat dry with paper towels. Place each breast in a sealable plastic bag and pound with a meat mallet or rolling pin until 1⁄2 inch thick. Season generously with salt and pepper on both sides.
For the stuffing, heat 2 teaspoons of olive oil in a skillet over medium heat. Add 8 ounces of crimini mushrooms, cleaned and sliced, 1 minced shallot, and 3 chopped garlic cloves. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.
Add 8 ounces of chopped spinach and cook until wilted, about 2 minutes. Stir in 1/2 cup shredded mozzarella cheese, 1/4 cup grated parmesan cheese, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Remove from heat and let cool slightly.
Spoon the stuffing evenly over the pounded chicken breasts, leaving the edges clear. Roll up each breast and secure closed with toothpicks. Transfer to the prepared baking dish, seam side down.
Brush the chicken with beaten egg wash or melted butter and bake until the filling is hot and the chicken reaches an internal temperature of 165°F, about 30-40 minutes. Let rest for 10 minutes, then remove toothpicks, slice and serve.
Enjoy your mushroom and spinach stuffed chicken breast with roasted potatoes, polenta, or crusty bread. Buon appetito! This dish can be made ahead and refrigerated before baking for up to 1 day.
Mushroom Risotto Recipe
A creamy mushroom risotto is comfort food at its best. Arborio rice is slowly simmered in mushroom broth until tender, then finished with parmesan cheese for a decadent mushroom risotto. The key to perfect risotto is using homemade mushroom broth and stirring the rice frequently as it cooks.
To make the mushroom broth, combine 8 cups mushroom stems and trimmings (from crimini, shiitake or porcini), 2 diced onions, 3 minced garlic cloves, and 1 bay leaf with 8 cups water in a pot. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the solids, reserving the broth.
To cook the risotto, heat 2 tablespoons olive oil in a pot over medium heat. Add 1 diced onion and 3 minced garlic cloves and cook until the onion is translucent, about 5 minutes.
Add 1 1⁄2 cups Arborio rice and stir to coat in the oil. Add 1 cup of the mushroom broth and 1⁄2 cup white wine or water. Bring to a simmer, stirring frequently.
Once most of the liquid is absorbed, add the broth 1 cup at a time, allowing it to absorb completely between additions and stirring frequently. The rice is done when it’s tender but still firm to the bite, usually 25-30 minutes total cooking time.
Stir in 1 cup grated parmesan cheese, 2 tablespoons butter, and 1 pound sliced mushrooms. Add more mushroom broth to thin out the risotto to your desired consistency. Season with salt and pepper.
Cover and let stand for 2 minutes before serving. Garnish with more parmesan cheese, parsley, black pepper, and a drizzle of truffle oil or mushroom broth.
Risotto is best served immediately but can be refrigerated for up to 2 days. Reheat, stirring frequently, until heated through. Enjoy your mushroom risotto!
Mushroom and Truffle Oil Pizza Recipe
This mushroom and truffle oil pizza is topped with meaty mushrooms, mozzarella cheese and a drizzle of aromatic truffle oil. Truffle oil adds an earthy, savory flavor to pizza without the exorbitant cost of fresh truffles. Homemade or store-bought pizza dough can be used for this recipe.
To make the pizza, preheat the oven to 450°F and stretch or roll out 1 pound of pizza dough on a floured surface to 1⁄4 inch thickness. Transfer to a parchment paper-lined baking sheet or pizza pan.
Brush the dough with 2 tablespoons of olive oil and top with 8 ounces of grated mozzarella cheese. Spread 1 pound of sliced crimini or shiitake mushrooms over the cheese. Season generously with salt and pepper.
Bake the pizza until the crust is golden brown and the cheese is bubbly, 10 to 15 minutes. Allow to cool slightly, then drizzle with 2 to 3 tablespoons truffle oil and 2 tablespoons chopped parsley. Slice and serve warm.
For extra decadence, add diced pancetta or bacon, goat cheese, or fontina in addition to the mozzarella. Thinly sliced garlic, rosemary, or thyme also pair nicely with the earthy mushrooms and truffle oil. Shaved truffles can be added for a splurge.
Leftovers can be refrigerated for up to 2 days. Reheat individual slices in the oven at 350 F until the cheese is melted and bubbly. The flavors of truffle oil intensify as it sits, so you may want to add it just before serving leftovers.
Homemade truffle oil can be made by blending olive oil with dried porcini mushrooms and ageing for at least 2 weeks. Strain before using. Commercial truffle oils provide truffle flavor as well, just check that real truffles or mushrooms are listed as ingredients.
Enjoy your mushroom and truffle oil pizza! The earthy, savory flavors are perfect for a cozy night in.
Mushroom and Goat Cheese Tart Recipe
A savory mushroom and goat cheese tart makes an impressive appetizer or light main dish. A flaky pastry crust is filled with sautéd mushrooms, creamy goat cheese, fresh thyme and eggs. As the tart bakes, the eggs set to gently hold the mushrooms and cheese together. The result is a decadent baked custard with an earthy, tangy flavor from the mushroom and goat cheese filling.
Roll out 1 pound of pie dough to 1⁄4 inch thickness. Transfer to a 9-inch tart pan with removable bottom and trim off excess dough. Prick bottom of crust with a fork, line with parchment paper and fill with pie weights or dried beans. Bake at 400 F for 15 minutes, then remove weights and parchment and continue baking until lightly browned, about 10 more minutes. Let cool completely.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 pound sliced shiitake or cremini mushrooms, 2 minced shallots and 4 minced garlic cloves. Cook, stirring occasionally, until softened, about 10 minutes. Transfer to a plate and let cool slightly.
In a bowl, whisk 4 eggs, 1 cup crumbled goat cheese, 1/4 cup shredded gruyere or emmentaler cheese, 2 tablespoons fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
Spread the mushroom mixture over the bottom of the pre-baked tart shell. Pour the egg mixture over the mushrooms and spread evenly with a spatula. Bake at 350 F until the filling is set, about 30-40 minutes. Let stand for 10 minutes, then slice and serve warm or at room temperature.
This savory mushroom and goat cheese tart can be made ahead and refrigerated before baking for up to 1 day. Bake as directed, increasing cooking time by 5 to 10 minutes. Enjoy!
Mushroom and Quinoa Salad Recipe
This hearty mushroom and quinoa salad is a healthy, satisfying dish perfect for lunch or dinner. Nutty quinoa is tossed with meaty mushrooms, kale, and a zesty lemon vinaigrette. Quinoa is a complete protein that provides 8 grams of protein per cup. Mushrooms add savory flavor, B vitamins and antioxidants. And kale provides vitamin K, vitamin C and antioxidants.
Rinse and drain 1 cup quinoa, then combine with 2 cups water or broth in a pot. Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is tender and has absorbed all the liquid, about 15-20 minutes. Transfer to a large bowl and fluff with a fork. Let cool slightly.
While the quinoa is cooking, heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 pound sliced shiitake, cremini or oyster mushrooms and 1/2 minced onion. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 10 minutes. Season with salt and pepper and transfer to the bowl with the quinoa.
Add 6 cups chopped kale, juice of 1 lemon, 3 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt and pepper to taste. Toss to combine thoroughly. Taste and adjust seasonings as needed.
This hearty salad can be enjoyed warm, at room temperature or chilled. It will keep refrigerated for up to 3 days. Add almonds, walnuts or grilled chicken for extra protein. Enjoy!
A salad packed with grains, mushrooms, and leafy greens is simple to make but complex in nutrition and flavor. The earthy mushrooms and slight bitterness of kale are balanced by the bright lemon vinaigrette and nutty quinoa. This salad satisfies like a warm bowl of soup but is light and refreshing. Perfect for any season!