Mushroom medley recipes

Recipes using a variety of cultivated and wild mushrooms, both fresh and dried.

 

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here.

Wild Mushroom Tart
Recipe from Whole Foods Market recipes. Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad.
Serves 8
olive oil cooking spray
1 (9-inch) frozen piecrust, thawed for about 10 to 15 minutes
1 1/2 cups grated Parmesan cheese, divided
2 tablespoons butter
2 tablespoons olive oil
1 cup thinly sliced shallots
3/4 pound mixed wild mushrooms (such as chanterelles, hedgehogs and criminis), roughly chopped
salt and pepper to taste
1/4 cup dry sherry or white wine
1/2 cup vegetable or low-sodium chicken broth
1/2 cup crème fraîche

Preheat oven to 450° F. Spray a 9-inch tart pan with cooking spray. Remove pie crust from aluminum tin and press into bottom and sides of tart pan. Prick the bottom of the crust all over with a fork then line crust with parchment paper and fill with pie weights or dried beans. Transfer pan to a rimmed baking sheet and bake for 10 minutes. Gently remove paper and beans, then sprinkle 1/2 cup of the cheese evenly over the bottom of the crust and set aside. Reduce oven temperature to 350°F.

Heat butter and oil in a large skillet over medium heat. Add shallots and cook until golden, about 5 minutes. Stir in mushrooms, salt and pepper and cook until soft, 6 to 8 minutes. Add sherry and broth and simmer, stirring often, until liquid has almost evaporated, 6 to 8 minutes more. Stir in crème fraîche and simmer again until liquid has almost evaporated, about 10 minutes.

Transfer contents of skillet to tart pan and spread out evenly. Sprinkle remaining 1 cup cheese over mushroom mixture, arrange pan on a baking sheet and bake until crust is golden and tart is bubbly, 35 to 45 minutes. Set aside to let rest for 10 minutes then cut into slices and serve.

Nutritional info per serving:  290 calories (190 from fat), 22g total fat, 10g saturated fat, 35mg cholesterol, 570mg sodium, 15g carbohydrate (1g dietary fiber, 2g sugar), 9g protein

Mushroom and Potato Hash
Serves 4
1 medium leek, sliced
3 Tbsp. butter
2 medium potatoes cut into 1/4 inch cubes
16 ounces mixed mushrooms
2 Tbsp. parsley
2 Tbsp. tarragon
1/4 tsp. salt
1/4 tsp. pepper

In a large skillet saute leek in 2 Tbsp. butter until tender. Reduce heat to medium/low and add potatoes for 10 minutes and until tender and golden. Set aside in bowl.
Melt butter again in skillet and cook mushrooms until tender. Add parsley, tarragon, salt and pepper and mix well. Stir in potato mixture and heat. Garnish with parsley.

Mixed Mushroom-Almond Pate
Recipe from the St. Cloud Times
1 Tbsp. olive oil
5-6 oz crimini mushrooms, sliced
3 oz oyster mushrooms, stemmed and sliced
3 oz shiitake, stemmed and sliced
1/2 cup chopped onion
2 cloves garlic, minced
2 tsp. fresh tarragon, minced
1 cup slivered almonds
2 tbsp. lemon juice
1 tbsp. soy sauce
ground white pepper to taste
almond slices or red bell pepper to garnish

Heat oil in a large skillet over medium high. Add mushrooms, onion, garlic and cook, stirring occasionally until mushrooms are tender. Remove from heat, stir in tarragon and cool. Transfer the mushroom mixture into a food processor or blender, add remaining ingredients and process until smooth. Transfer to a bowl and let stand 1 hour before serving. Garnish.

Lasagna of Wild and Fresh Mushrooms
Serves 6 to 8
1 1/2 oz of Forest Mushrooms' Dried Porcini Mushrooms soaked in 2 cups hot water
Sauce:
3 T extra-virgin olive oil
1 large onion, minced
1 oz. finely chopped Prosciutto de Parma (optional)
1/4 cup minced parsley
1 pound fresh button mushrooms
1 clove of garlic
2" branch of rosemary (you can use dried, use less)
Sage (4 leaves)
2/3 cup dry white wine
2 lbs canned, drained tomatoes - crushed
Pasta:
1 - 12 oz. box of lasagna
1 1/2 cups Parmesan cheese
1/2 cup heavy cream with 1/4 cup milk

Rinse the porcini to loosen any dirt or sand (they are wild harvested.) Soak for 30 minutes in hot water until rehydrated and remove. Save liquid by straining through a paper towel. For sauce heat oil and saute onion, prosciutto and parsley. Add fresh mushrooms and cook on high until golden. Stir in porcini, reduce heat cook 2 minutes and add garlic and rest of herbs, cook for 1 minute. Add reserved mushroom liquid and reduce completely. Add wine and reduce in same manner about 3 minutes. Once wine has cooked down add tomatoes. Cook uncovered until a rich thick sauce develops. Cook pasta for a short time, until still a bit tough. Oil the bottom of a dish and pour some sauce. Proceed to cover with noodles, sauce, cheese. Fill to top and use the remaining cheese to mix with the cream mixture to cover the top. Cover with foil and bake at 350 for 30 minutes and then uncover and bake for 10 - 15 minutes. Let cool for 10 minutes. You may substitute any cultivate mushroom for the white button - for more flavor use crimini, portabella, lobster, oyster or a blend.
* Adapted from recipe by Lynne Rossetto Kasper

Sour Cream and Mushrooms
This is a loose recipe. Use any wild edible mushroom, thicker is better. Clean and cut into smaller pieces then boil, drain, rinse in cold water and refrigerate. Mix chilled mushrooms, chopped onion, minced garlic, spoon of mustard, sour cream, a spoon or two of mayonnaise, salt and pepper and any other spices you desire, even sugar. Refrigerate again for an hour or two. Serve cold with mashed potatoes or rye bread. The amount of sour cream and mayo you use is up to your taste and how many calories you desire, spices are as well. (Adapted from John S. Komosa)

Chunky Chicken and Mushroom Chowder
1.25 lbs. chicken breast (with bone)
2 cups chicken broth
1 cup water
6 red-skinned potatoes (1.5 lbs.) scrubbed and cut into 1 inch slices
1 carrot
1 tsp. salt
3/4 tsp. dried thyme
1/8 tsp. black pepper
1 cup milk
1/4 cup heavy cream
8 oz. mushrooms (Crimini or a variety) cut to bite sized pieces
1/2 tsp.Worcestershire sauce

In a 3 quart-pot, bring chicken breast, broth and water to a boil. Reduce heat to low, cover and simmer 20 minutes or until the chicken is done. Remove the chicken from the broth and set aside broth pot. Cut chicken into larger pieces and discard skin and bones.
To the broth, add potatoes, carrot, 3/4 tsp. salt, thyme and black pepper. Cover and simmer about 15 minutes or until the potatoes are tender.
Add milk, cream, mushrooms and the reserved chicken meat. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Taste and add remaining 1/4 tsp.. salt and Worcestershire sauce. Serve with crusty French bread.

Asian Skillet Beef and Mushrooms
1 lb lean flank steak, thickly sliced across the grain - then cut 2 inch pieces.
1/2 cup teriyaki sauce
1 Tbsp. peeled, minced fresh ginger or 1/2 tsp. ground ginger
1 tsp. sugar
2 Tbsp. vegetable oil
1/2 bag coleslaw (4 cups)
1 large garlic clove, minced
8 ounces mushrooms (white, Crimini or mixed) sliced thick
2 bunches of scallions cut into 2 inch pieces
1/2 cup chicken or beef broth
1 Tbsp. cornstarch
2 Tbsp. cold water

In a bowl combine beef with teriyaki sauce, ginger and sugar. Cover and refrigerate 30 minutes.
In a large skillet heat 2 tsp. of the oil over high heat. Add coleslaw mix and garlic. Stir-fry 3-4 minutes or until softened. Place in a bowl.
Now heat 2 more tsp. of oil and add the beef and marinade. Cook 1-2 minutes until beef is lightly browned, stirring constantly. Add to the cabbage mixture. Heat the last 2 tsp.. oil and add mushrooms. Cook 1-2 minutes or until lightly browned. Add scallions, toss and the beef and cabbage mixture. Add broth and remaining teriyaki sauce. Bring to a boil and simmer 2 minutes or until beef is no longer pink.
On the side in a cup, dissolve cornstarch in cold water. Add to the skillet and cook 2-3 minutes or until the mixture boils and thickens, stirring constantly. Serve with rice or Ramen noodles.

Pasta and Mushroom Tumble
1 package penny or medium sized pasta
1 bunch broccoli robe (trimmed of large, tough stems and coarsely chopped)
1 Tbsp. olive oil
8-10 slices bacon (8 oz.) cut into 1 inch pieces
8 ounces of mushrooms (white, Crimini, or variety)
2 garlic cloves, minced.
1 tsp. dried oregano
3/4 tsp. salt
1/4 tsp. black pepper
1 cup chicken broth
1 cup crumbled Feta cheese

Cook pasta according to package and add broccoli robe to the pot for the last three minutes of cooking. Drain and place in a bowl. Toss with olive oil. Cover to keep warm.
In a large skillet cook bacon on medium heat until crisp. Spoon off all except 1 Tbsp. of bacon fat from skillet. Add mushrooms and cook for 3-4 minutes on med-high heat. Add oregano, salt, and black pepper. Cook 1 minute, stirring. Add broth and bring to a boil. Pour mushroom mixture over the pasta and broccoli. Sprinkle with Feta cheese and serve hot with sliced tomato and cucumber salad.

Two Mushroom Parmesan Pasta Sauce
You can also choose fresh mushrooms for this recipe, if you prefer, using the quantity that matches the weight of the rehydrated dried mushrooms (dried mushrooms rehydrate to about 8-10 times their dried net weight).

1/2 oz. dried porcini or other dried mushrooms
1/2 cup lukewarm water
3 Tbsp. olive oil
1 1/2 lbs. fresh white button mushrooms, sliced
1 onion, chopped
1 large garlic clove, minced
2 tsp. dried basil
1 can (28 ounces) whole tomatoes, undrained and broken up
1 cup water
1/2 cup white wine or chicken broth
1 to 2 tsp. sugar to taste
1 tsp. salt
1/8 tsp. black pepper
1/2 cup grated Parmesan cheese

In small bowl combine dried mushrooms with 1/2 cup of water and let soak about 20 minutes. In large skillet heat 2 tbsp. olive oil over high heat. Add fresh mushrooms and cook 6-8 minutes or until lightly browned. Set aside. In a large sauce pan, heat 1 Tbsp. oil over medium heat. Add onion and cook 3-5 minutes until soft. Add garlic and basil and cook for 30 seconds. Stir in tomatoes and their liquid, 1 cup water, wine, sugar, salt and pepper. Bring to a boil.
Drain the dried mushrooms and add to the tomato mixture in the sauce pan with the soaking liquid. Pour liquid slowly because it may contain grit from the dried mushrooms. Reduce heat to low and simmer sauce, uncovered, 20 minutes. Add the fresh mushrooms and simmer 20-30 minutes. Remove from heat and stir in Parmesan cheese. Serve with Spaghetti, fettucini, ravioli, chicken or sausage.

Morel and Porcini Quiche
4 nine inch pie shells
2-3 cups dried morels
2 sweet red peppers, roasted, peeled and chopped
2 fresh ripe mulato peppers and 2 fresh ripe ancho/poblano peppers roasted, peeled and chopped
1 sprig marjoram
3 springs fresh thyme
3 chives
1 Chinese chive leaf (snipped)
2/3 lb. Fontina cheese, shredded
5-8 Tbsp. sherry
1 dozen extra large eggs
3 pints cream (heavy or light 1.5 pints each)
1 1/2 cup plain yogurt (can be nonfat)
1 1/2 tsp. paprika
2 1/2 tsp. nutmeg

Pour enough boiling water over dried mushrooms to cover, steep, drain mushrooms in sieve, pressing out and reserving excess liquid. Return liquid to pan, leaving any dirt in bowl. Reduce liquid over medium flame(1/2-1/2 cup.) Select the best morels, about 1/2 the number of quiche slices selected. Slice lengthwise and let soak in cream and sherry to keep moist (2-3 Tbsp. each.) Chop rest of mushrooms fairly fine and mix well with chopped peppers and herbs. Spread equal amounts over each pie shell. Scatter equal amounts of shredded cheese over the mushroom mixture. Beat eggs until frothy, the beat in yogurt, paprika, nutmeg, cream, reduce mushroom soaking liquid, and a dollop of sherry. Carefully pour custard mixture over cheese (or in centers of shells.)
Bake 15 minutes in 425 (preheated) degree oven. Turn oven down to 300 and bake 300 minutes or until puffed up in center. About halfway through baking arrange sliced morels evenly in circles. Make sure custard is set enough to hold them.

Mushroom and Spinach Frittata
Serves 6
10 ounces spinach
4 eggs or equivalent egg substitute
1 cup part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped Portabella or variety mushrooms
1/2 cup finely chopped scallions with some green tops (4 large)
1/4 tsp. dried Italian seasonings
Salt and pepper to taste

Preheat oven to 375. Whisk all ingredients together until mixed well. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. Bake for 30 minutes or until browned and set. Let cool for 20 minutes, cut in wedges and serve.

Mushrooms With Saffron-Cream Sauce Over Fettuccini

Makes 2 servings
1 Tbsp. unsalted butter
1/4 cup minced shallots ( 2 medium to large)
1/2 lb. sliced, mixed mushrooms
1 cup chicken broth, divided
1/2 tsp. saffron threads
1/4 tsp. thyme
Dash ground allspice
1/2 cup heavy cream
Salt, fresh ground white pepper
6 to 8 ounces spinach fettuccini, cooked and drained
1/4 cup shredded Asiago cheese

Melt butter in a large pan. Add shallots, mushrooms and saute for 1-2 minutes until browned. Add 1/2 cup chicken broth. Cover skillet and reduce heat to low, simmer until mushrooms are tender, about 5 minutes. Heat remaining 1/2 cup of broth and dissolve saffron in it. Add saffron broth to skillet along with thyme, allspice, cream and salt and pepper to taste. Simmer until heated through and slightly thickened. Divide cooked fettucini into 2 serving bowls. Spoon mushrooms and sauce over pasta. Sprinkle generously with pepper and lightly with salt. Spoon 2 tbsp. shredded cheese over each serving and serve. Use as many wild mushrooms as available and are affordable.

Pasta With Wild Mushrooms
Makes 2 servings
16 ounces whole onion or 14 oz. chopped, ready cut onion (about 3 cups)
2 tsp. olive oil
16 oz. assorted fresh mushrooms (Portabella, shiitake, Crimini, hen of the woods, porcini)
1/2 cup Marsala wine
1/2 cup no-salt-added beef stock or broth
8.0 oz. fresh pasta
1/4 tsp. salt
Freshly ground black pepper to taste
1 oz. Parmigiano Reggiano cheese

Finely chop the whole onion and saute it in hot oil in a nonstick pan, stirring occasionally for 15 minutes or until onion has softened. Bring water to a boil for pasta. Wash, trim, and coarsely chop the mushrooms. When the onion has softened, stir in the mushrooms and cook them until they release their juices and begin to dry out. Add wine and beef stock, and cook the mixture over medium heat until the mushrooms and onions are very soft. Cook pasta and season the mushroom sauce with salt and pepper. When pasta is cooked, drain. Mix it with sauce and then sprinkle with grated cheese.

Pad Thai with Hon Shimeji Mushrooms
1 pkg. Pad Thai rice noodles
6 oz. Hon Shimeji mushrooms, chopped
8 oz. baked tofu
1 can coconut milk
2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. grated ginger
2 cloves garlic
1 head broccoli or 2 small bok choy
Soy sauce to taste
1 tsp. arrowroot powder
3 small Thai chili peppers (optional)

Boil water and add noodles, cook 5-8 minutes. Drain and rinse with warm water. Cover and set aside. Saute mushrooms and onion in vegetable oil. Add garlic, ginger, chiles, tofu and broccoli or bok choy. Cook 5 min. Add coconut milk and soy sauce. Sprinkle arrowroot and mix well. Mix sauce with noodles and serve immediately.

Mushroom Lasagna
Serves 24
8 lbs. stemless fresh white mushrooms (or white and shiitake)
1/2 cup olive oil
1/2 cup chopped garlic
4 cups savoy cabbage, sliced thin
1/2 cup olive oil
Onions shallots 2 cups thinly sliced
Assorted hearty greens (kale, chard, escarole, spinach, dandelion, chicory) 9 cups
Goat cheese (or ricotta or cottage cheese, or all) 5 cups
1 cup roasted garlic
1 cup parsley, chopped
2 eggs
Salt and pepper to taste
Lasagna, fresh or dry prepared, 2 lbs.
1 cup bread crumbs
1 - 1 1/2 cups aged hard goat cheese (or Pecorino Romano)

Heat oven to 350 F. Add olive oil to cover bottom of large skillet. Saute mushrooms with 1/4 cup garlic, salt and pepper. Reserve. Add olive oil to cover separate large pot. Over high heat sweat cabbage, onions and shallots to 20 minutes until very soft. Add remaining garlic and salt and pepper to taste. Add to mushroom mixture and save. In another large pot, add oil and saute hearty greens. Season with salt, pepper. Reserve. In a smaller mixer, blend cheese, roasted garlic, parsley, eggs, seasonings. Incorporate into hearty greens mixture. To assemble, layer bottom of 24" steam table pan with lasagna sheets. Top 1/3 of the mushroom filling. Layer with lasagna. Top with 1/2 of the hearty greens and cheese mixture. Repeat, layer lasagna. Top with 1/3 of the mushroom filling. Layer lasagna. Top with remaining hearty greens and cheese mixture. Layer lasagna. Mix remaining mushroom filling with bread crumbs and grated hard cheese. Top lasagna with the mixture and bake in oven (350) for 50 minutes. Uncover and bake for an additional 10 minutes at 450F. Let sit for 30 minutes before serving, with marinara sauce.

Flank Steak with Wild Mushroom Sauce
Serves 2
1/2 cup dry red wine
1 tsp. Sherry vinegar
Grated rind or 1 orange
1/8 tsp. fennel seed
1 bay leaf
1 (8-10 oz.) piece flank steak
1 tsp. butter
1 small clove garlic, minced
1 shallot, peeled and minced
1 cup dry wild mushrooms
3/4 cup beef broth
Salt and pepper

In a medium glass bowl, stir together red wine, vinegar, grated orange rind. fennel and bay leaf. With sharp knife, make diagonal slashes in both sides of flank to score. Place steak in marinade. Cover and refrigerate for 3 hours, turning once. Melt butter in a small pan over low heat. Add garlic and shallot and saute 5 minutes. Drain marinade from meat and add to garlic mixture. Add mushrooms and beef broth and simmer until mushrooms are tender and liquid is reduced by 1/3, about 20 minutes. Place steak on broiler pan and broil 3-5 minutes per side, remove from broiler. Pour juices into mushroom sauce. Season with salt and pepper, discard bay leaf. Slice beef into thin strips, pour mushroom sauce into gravy boat and pass separately.

Mushroom Pilaf
2 Tbsp. butter
1 medium onion, diced very fine
2 cups long grain white rice
1 pkg Forest Dried Mushrooms, rehydrated and sliced
3 1/2 cups beef broth

Melt butter in a large sauce pan or skillet. Add the onion and rice, stirring until golden brown in color. Stir in the mushrooms and then the beet broth. Cover. Bring to a boil and lower the heat to a simmer. Cook for about 20 minutes or until all the broth is absorbed.

Chicken and Mushroom Stir-fry
Serves 2-4
1 pkg. (1.0 oz.) Forest Mushroom's Dried Stir-Fry Mushrooms, rehydrated and sliced.
3 Tbsp. butter
2 Tbsp. chopped onion
1 chicken breast, boned and sliced into strips
2 cups Chinese pea pods or sugar snap peas with tips and strings removed
1 tsp soy sauce

Melt butter in a large skillet, add onions and mushrooms. Saute over medium heat for 2-3 minutes stirring constantly until onions are soft and the mushrooms are softened, but not brown. Remove mushrooms and set aside.
In the same skillet saute chicken until golden brown. Add remaining ingredients, stir-fry for 3 minutes. Add mushrooms, cover and simmer for one minute. Serve with favorite rice.

Woodland Mushroom Stew
Serves 4
1 pkg. (1.0 oz) Forest Mushroom's Dried Woodland Blend Mushrooms, rehydrated
3 Tbsp. butter
4 cups milk
1 tsp. salt
pepper to taste
1/2 tsp Worcestershire sauce (optional)
2-3 drops cayenne pepper sauce

Rehydrate mushrooms as directed. Melt butter in a heavy saucepan and saute mushrooms for 2-3 minutes, stirring constantly. Add milk and heat almost to the boiling point. Add seasoning and stir well. Serve immediately with oyster crackers or buttered toast.

Mushroom Stuffed Bread
Preheat oven to 375 degrees
In a large frying pan, saute:
1 large peeled and chopped onion
1/2 clove peeled and minced garlic
1/2 stick butter
Mix with a wooden spoon for about 15 minutes, until onion is transparent
Add:
2 lbs. wiped and sliced mushrooms, wild or domestic
1/2 cup fresh parsley
1/2 tsp. thyme
salt and pepper to taste

Mix again for five minutes, add one cup dry white wine and let this simmer for 10 minutes over medium heat until liquid is reduced. Slice the top off a big loaf of bread and hollow it till 1 1/2 inch shell is left. Fill loaf with mushroom mixture, replace lid and rub loaf with olive oil. Bake for 20 minutes on a sided baking sheet laid with 1/2 dozen bacon strips. Baste the loaf with drippings during cooking. Serve hot, sliced into pie-shaped wedges.