Proof that this fun ingredient goes well with everything!
Mushrooms are just so versatile that you can literally use them in any dish. Whether you are in the mood for Italian or prefer the piquant flavours of Asian cuisine, this is one magic ingredient that you can use in almost any preparation to get that savoury Umami flavour without using any meats in your recipe. So, here are some of our favourite mushroom recipes that serve as proof that this fun ingredient goes well with almost everything.
1. Creamy Mushroom One Pot Pasta
- 1 cup pasta of choice
- 200 to 250 grams white button mushrooms
- 1 yellow bell pepper or red bell pepper- chopped
- 1 small onion — finely chopped
- 2 garlic cloves (small to medium-sized) — finely chopped
- 1 teaspoon chopped coriander leaves (cilantro)
- 1 teaspoon chopped basil
- 2 tablespoons all-purpose flour
- 1.5 cups whole fat milk
- 2 tablespoons butter
- 2 to 3 tablespoon grated cheese (cheddar or mozzarella)
- salt as required
- black pepper as required
- Heat enough water with salt until it begins to boil. Add the pasta and cook it until al dente. When done, strain it in a colander or strainer, drain and set it aside.
- Rinse the mushrooms well in water, drain them. Trim the stalks and slice them. Set aside.
- Melt butter in a pan. Add the garlic and saute for about 10 to 12 seconds on low flame.
- Add the chopped onions and saute till the onions become translucent.
- Add the sliced mushrooms and saute on a low to medium flame till the mushrooms shrink in size.
- After the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and sauté for 4 to 5 mins on low flame.
- Add the flour to the pan, stir well and sauté for 3 to 4 mins on low flame. The flour will coat itself to the mushrooms and bell pepper.
- Add milk in a gentle stream to the pan and keep on stirring.
- The flour will combine with the milk and you will see the sauce getting thickened slowly.
- Cook for about 2 minutes then add the pasta. Stir well and simmer for 1 to 2 minutes more.
- Then add the chopped parsley and basil and simmer for a minute
- Season with salt and pepper.
- If the sauce becomes too thick, add some hot water or milk and thin the sauce.
- Garnish with grated cheese and serve the creamy mushroom pasta.
2. Cream Of Mushroom Soup
- 200 to 250 grams button mushrooms
- 1 small to the medium-sized onion, finely chopped
- 2 to 3 garlic cloves, finely chopped
- 1 bay leaf
- 1 to 2 pinches ground nutmeg powder (optional)
- 1 cup water
- 1 cup whole fat milk — at room temperature
- 6 tablespoons cream
- 1 tablespoon whole wheat flour or all-purpose flour
- 2 tablespoons butter
- 1 to 2 teaspoons chopped coriander leaves
- freshly crushed black pepper as required
- salt as required
- 1 teaspoon finely chopped coriander for garnishing
- Melt the butter in a heavy saucepan.
- Add the bay leaf and saute till fragrant, for about 2 to 3 seconds. Add finely chopped onions and garlic. Saute till the onions soften and become translucent.
- Add sliced mushrooms and saute till they start to release water.
- Saute till all the water dries up and the mushrooms become light golden in colour.
- Add the flour and saute for 3 to 4 minutes stirring often on a low to medium flame. The raw aroma of flour should go away.
- Then add freshly crushed black pepper and mix well.
- Add water, followed by milk. Stir well and season with salt.
- On a low to medium flame let the soup come to a gentle simmer. Simmer for about 4 to 5 minutes till the soup thickens more.
- Then add the cream and chopped coriander leaves.
- Simmer the mushroom soup for 1 to 2 minutes more while stirring often.
- Lastly, sprinkle ground nutmeg powder and stir.
- Switch off the flame and pour the soup into individual serving bowls.
- Garnish with coriander leaves and cut up mushroom pieces. Serve hot.
3. TANDOORI MUSHROOM TIKKA
- 250 grams of mushrooms
- 1 small onion- diced
- 1 cup bell peppers- diced
- 1 to 2 tbsps butter or mustard oil
- ½ cup thick curd
- 1 ½ tablespoon oil
- ¾ teaspoon salt
- 1 tablespoon ginger garlic paste
- 1½ to 2 teaspoons Kashmiri red chili powder
- ¼ teaspoon turmeric
- ½ teaspoon garam masala
- 1½ teaspoons coriander powder
- ½ teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1½ to 2 tablespoons Kasuri methi- crushed
- ½ teaspoon black pepper powder
- 1 small lemon
- In a large mixing bowl, add all the ingredients mentioned under marinade (except lemon) and mix well. Taste test and adjust salt and lemon juice as per your taste.
- Add the mushrooms, bell peppers, and onions. Mix well.
- If using wooden skewers, rinse them under running water.
- Preheat your oven to 200 C for at least 15 minutes. If using the stovetop, heat a non-stick griddle with 1 tablespoon oil.
- Thread the veggies onto skewers — onion, bell pepper & mushrooms. Place them on a baking plate.
- To make mushroom tikka in the oven — Place the tray in the oven & grill for 10 minutes. After 10 minutes, brush them on top lightly with the marinade. Then turn the skewers to the other side & brush with marinade if needed. Grill them again for 6 to 7 minutes.
- To make mushroom tikka on the stovetop- Pour 1 tablespoon oil into a non-stick griddle & heat it. Place the skewers and grill them on high heat, turning around until done.
- The veggies will wilt and the marinade will dry a bit. At this stage, brush them with some softened butter or mustard oil to slightly char them to add that smoky flavour.
- To char them, broil for 2 minutes in the oven. If making on the griddle, place a grill rack on the stovetop and place the skewers over direct fire.
- Remove them at this stage and serve immediately with a green chutney of your choice.
4. Vegetarian Stuffed Mushrooms
- 400 grams button mushrooms
- 1 medium onion- chopped onion
- 1 teaspoon finely chopped garlic
- ½ to 1 tablespoon olive oil
- ½ to ¾ teaspoon crushed black pepper
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- salt as required
- grated cheese of your choice as required (processed, cheddar or mozzarella)
- spring onion greens
- fresh coriander leaves
- First, rinse the mushrooms and wipe them dry. Slice off a bit of the muddy part of the stalks and discard them. Then just break the stalk from each of the mushrooms to create a hollow space for stuffing. Keep the stalks as well as the mushroom caps aside.
- Chop off all the stalks finely.
- To make the stuffing, heat 1/2 to 1 tablespoon olive oil in a pan. Add 1 teaspoon finely chopped garlic, sauté for a few seconds on low flame. No need to brown them.
- Then add 1/3 cup chopped onions and sauté on low to medium flame, till they become light golden or golden.
- Now add the finely chopped mushroom stalks. Mix very well and sauté on medium flame. The mushrooms would first release some moisture or water. Sauté till the mushroom mixture is dried and there is no water or moisture.
- Then add 1/2 to 3/4 teaspoon crushed black pepper, 1/2 teaspoon dried basil, and 1/4 teaspoon dried oregano. You can also use your choice of dried herbs or add fresh herbs. Also, season with salt.
- Mix very well and switch off the flame. Let the mushroom stuffing cool down. Taste and adjust the quantity of herbs, black pepper or salt, if required add more.
- preheat your oven at 180 degrees Celsius.
- Now with a small spoon place the stuffing in each mushroom cap. Top up with some grated cheese.
- Grease a baking tray with some olive oil. You can also use butter instead of olive oil. Place the stuffed mushroom caps on the baking tray.
- Place the baking tray in the preheated oven. Bake for 15 to 20 minutes or until the mushrooms shrink a bit in size and water starts releasing from them. The cheese will also melt and the colour of the mushrooms will darken.
- Garnish with spring onion greens and/or coriander leaves and serve stuffed mushrooms hot as a starter dish with any dip, chutney, or sauce of your choice.
5. One-Pot South Indian Mushroom Biryani
- 1 cup heaped basmati rice, 200 grams
- 2 cups water, add more if required
- 200 grams button mushrooms
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 or 2 green chillies, finely chopped
- 2 teaspoon Ginger-Garlic Paste
- ¼ cup tightly packed chopped mint leaves
- ¼ cup tightly packed chopped coriander leaves
- 8 to 10 medium-sized curry leaves
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon Garam Masala Powder
- 1.5 teaspoons coriander powder
- ¼ teaspoon black pepper powder
- 2 to 3 tablespoons oil
- salt as required
- Whole Spices
- ¾ teaspoon cumin
- ¾ teaspoon fennel seeds
- 1-inch cinnamon
- 2 to 3 cloves
- 2 to 3 green cardamoms
- 1 small to medium bay leaf
- 1-star anise
- Soak rice in enough water for 30 minutes. After 30 minutes drain the rice and keep it aside.
- Heat oil in a deep pan or pot. Make sure that the bottom of the pan is thick, otherwise, the rice can get browned or burned.
- When the oil becomes hot, add all the whole spices — fennel, cumin, cloves, bay leaf, cinnamon, green cardamoms, and star anise. Fry the spices till fragrant, for a few seconds.
- Then add chopped onions and sauté till translucent.
- Next add ginger-garlic paste, green chillies, half of mint + coriander leaves, tomatoes & curry leaves. Stir well. Sauté this mixture till the tomatoes soften.
- Then add coriander powder, turmeric powder, garam masala powder, red chilli powder, and black pepper powder. Stir well so that the masalas get mixed evenly with the rest of the mixture.
- Add sliced mushrooms. Stir again. Sauté on a low to medium flame for 6 to 8 minutes. Keep on stirring at intervals.
- Then add water. Bring the mixture to a simmer. Add the rice. Add rest of the mint + coriander leaves. Stir.
- Season with salt. Cover the pan with a lid. On a low flame cook the biryani till the rice grains are cooked well and all the water is absorbed.
- In case if the rice grains are not cooked and the water has dried up, then add about ¼ to ½ cup water or more if required.
- Once done, allow the biryani to sit for 5 minutes. Then open the lid and gently fluff the rice.
- Serve South Indian mushroom biryani with raita.
6. Mushroom Sandwich
- 1 tablespoon olive oil or butter
- 200 grams chopped button mushrooms
- ⅓ cup chopped spring onions with the greens
- ½ teaspoon chopped garlic
- ½ teaspoon oregano
- ½ teaspoon crushed black pepper
- 1 tablespoon chopped coriander leaves or mint leaves
- salt as required
- 6 to 8 slices of bread
- Firstly rinse and wipe the mushrooms and then chop them. Then heat 1 tablespoon olive oil in a pan. You could also use butter instead of olive oil.
- Add ½ teaspoon chopped garlic. Sauté till the raw aroma of garlic goes away. No need to brown the garlic.
- Then add ⅓ cup chopped spring onions with the greens. Saute for a minute on a low to medium flame. Now add the chopped mushrooms.
- Stir and saute them on a low to medium flame. Initially, the mushrooms will leave a lot of water. Continue to saute them till all the water evaporates.
- Once all the water has evaporated, add 1/2 teaspoon dried oregano, 1/2 teaspoon crushed black pepper and 1 tablespoon chopped coriander leaves. Also, add salt as per taste. You can add any dried herb or fresh herbs of your choice. Mix well. Switch off the flame.
- Take the bread slices. Slice the edges if you want. Spread the mushroom filling on the bread slices, if you want you can also add a slice of cheese. Top with another bread. Repeat the same with other bread slices.
- Place mushroom sandwich in a preheated toaster or grill. You can also toast these sandwiches in a handheld stovetop toaster. Grill the sandwiches till crisp and golden. Slice the grilled sandwiches.
- Serve mushroom sandwich hot with green chutney or tomato ketchup.
Bon Appetit Recipes!
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