Recipes

NOT SURE HOW TO COOK YOUR MUSHROOMS? TRY ONE OF THESE FABULOUS RECIPES.

You should always cook your mushrooms before eating them. To receive the nutritional benefits, mushrooms must be heat tenderized. And the medicinal benefits of mushrooms are maximized when the mushrooms are first heat tempered.

Because our mushroom kits are made with pure, untreated oak sawdust with no artificial additives, preservatives and pesticides, all you need to do to clean your mushrooms is to lightly rinse them and pat dry. You can store the mushrooms in a paper bag in the refrigerator for one week. Do not put them in a sealed plastic bag.

Like most mushroom recipes, you can substitute or mix varieties of mushrooms.

Please visit our BLOG for more mushrooms recipes.

>NOTE: You might be interested in reading our article on the Umami taste of mushrooms. The umami taste is our fifth taste (in addition to bitter, sweet, salty, and sour) and is a meaty, savory taste. Click here to read more: UMAMI.

Sautéed Mushrooms

Prep: 10 min.
Cook: 10 min.
Serving: 2

Directions:

  1. Slice mushrooms into pieces. Sauté garlic in olive oil for 15 seconds. Add mushrooms and sauté 3 minutes.
  2. Add rosemary and butter. Sauté until butter is melted. Add wine and teriyaki or soy sauce. Turn up the heat to brown the mushrooms so they are slightly crispy.

Mushroom and Egg Tacos

Prep: 10 min.
Cook: 20 min.
Serving: 4

Directions:

  1. Slice mushrooms into pieces. Sauté onion in butter until they start to soften. Add garlic and sauté for 15 seconds. Add mushrooms and sauté 3 minutes.
  2. Add rosemary and butter, and sauté until butter is melted. Add wine and teriyaki or soy sauce. Turn up the heat to brown the mushrooms so they are slightly crispy.
  3. Add eggs and cheese. Scramble until done.
  4. Meanwhile, warm the tortillas by placing them in two wet paper towels. Microwave for 30 seconds.
  5. Wrap eggs in tortillas. Top with a few slices of salted avocado and a dollop of cottage cheese. Serve warm.

Fettuccine with Chicken and Mushrooms

Prep: 15 minutes
Cook: 20
Serves: 4

Directions:

  1. Heat butter in a large, heavy skillet. Add the chicken and sauté until the edges are golden, about 5 minutes. Cut the mushrooms into ⅛- to ¼ inch slices. Discard the tough stems from the shiitake or oyster mushrooms; the stems of the pioppino mushrooms are fine to use. Add to the chicken and sauté until tender, about 5 minutes. Add the onion and garlic, and sauté for 2 minutes.
  2. Add the heavy cream, balsamic vinegar, and tomatoes. Heat to boiling over medium-high heat. Reduce heat to low and simmer until sauce is thickened. Add the peas, salt, and pepper. Heat, stirring, until peas are tender.
  3. Meanwhile, cook the fettuccine in plenty of boiling salted water until firm to the bite: 2 minutes for fresh and 5-7 minutes for dried. Drain.
  4. Place the fettuccine in a large serving bowl. Top with chicken and mushroom mixture and toss. Sprinkle with parsley and grated Parmesan cheese

Vegetarian Mushroom Nut Loaf

Prep: 15 minutes
Cook: 45 minus
Serves: 4 people

Directions:

  1. Preheat oven to 350.
  2. Heat 1 Tbsp. oil in large skillet over medium heat.
  3. Add onion, and sauté until it begins to soften. Add the mushrooms, nuts, almond meal, and garlic; continue to sauté, stirring often. Add more oil if the mixture thickens at the bottom.
  4. Add the wine, lemon juice, teriyaki sauce, flour, rosemary, thyme, salt, and pepper. Continue to cook until mixture thickens.
  5. Let cool a bit. Press mixture into 9 x 5 x 3 in. loaf pan. Bake 30 minutes or until browned on top.

Wild Rice Casserole

Prep: 15 minutes
Cook: 40 minutes
Serves: 4 people

Directions:

  1. Sauté the mushrooms and onions in butter. Add pecans and cook for 1 minute. Stir in rice.
  2. Pour mixture into covered casserole dish. Stir in the broth, salt, and pepper.
  3. Cover and bake at 350 for 1 hour. Serves 8.

Mushrooms Florentine

Prep: 10 minutes
Cook: 30 minutes
Serves: 4 people

Directions:

  1. Spread spinach out evenly over the bottom of a shallow casserole dish.
  2. Sprinkle the onions, 2 Tbsp. melted butter, ½ cup cheese, salt and pepper over the spinach.
  3. Sauté the sliced mushrooms in 1-2 Tbsp. butter for 3-4 minutes.
  4. Spread over the spinach-cheese mixture.
  5. Sprinkle with bread crumbs and almond meal. Bake at 350 for 20-30 minutes.

FOR MORE RECIPES, CLICK ON ONE OF THE FOLLOWING:

VEGETARIAN MUSHROOM-CRANBERRY STUFFING 

SHIITAKE BACON

MIGHTY MUSHROOM ENCHILADAS

CLASSIC MUSHROOM BOURGUIGNON