Here’s a gift everyone could probably use – a $75 gift card to Whole Foods!
Go stock up on fancy mushrooms (or whatever you want)… leave a comment below and tell me your favorite way to cook with mushrooms. And if you don’t like mushrooms, well then you’re not eligible (kidding!!).
Not sure what to make with mushrooms? Try one of these:
Walnut-mushroom veggie burgers (from us)
Rosemary mushroom chickpea ragout (The First Mess)
Mushroom & chard bruschetta (Whole Foods)
Mushroom millet leek frittatas (Sprouted Kitchen)
Roasted king oyster mushrooms (Food & Wine)
Mixed mushroom soup (Whole Foods)
Cheesy brussels sprouts (& mushroom) lasagna (How Sweet it is)
Mushroom & kale grilled cheese (Foodie Crush)
Kale, mushroom, and ricotta calzones (Two Peas & Their Pod)
This giveaway is now closed. Congrats to Caroline, the winner. Thanks for all of your comments & wonderful mushroom ideas!
Quinoa Pilaf! I sautéed a mess of mushrooms, throw in what ever veggies I have kicking around. Asparagus in spring, fennel in fall, roasted squash in the winter frozen peas kale or whatever greens I have and cooked quinoa. Add hard boiled egg, or sunny side egg makes a great meal 🙂
I’m obsessed with king trumpet mushrooms. I slice them thin with my mandoline and crisp the slices with olive oil. They’re great for garnish, snacking, or as a bacon substitute.
I love mushrooms sauteed with polenta!
I LOVE mushrooms just about any way, but sauteed with lemon and nutritional yeast over pasta is nice.
I love mushrooms and am particularly partial to them in soups and on pizzas &/or flat-breads. Delicious! Thanks for the giveaway!
Chanterelle + roasted beet salad!
I tried the kale and mushroom grilled cheese and loved it! Yum! New favorite, but I also love mushrooms on pizza and in omelettes.
I love them simple.
saute them in butter with (either one or as many as you want): parsley, chives, scallion, yellow onion. salt, pepper and cayenne to taste
oh, and garlic, if you like 🙂
I love to sauté them in sesame oil until a little crispy on the edges, then douse them in a soysauce and brown sugar mixture until caramelized. Incredible for an extra dash of umami on top of any dish! (Well, the ones that make it onto the table– I’m always guilty of eating half straight out of the pan!)
LOVE mushrooms with fettucine Alfredo and in breakfast scrambles.
I love any type of mushroom all the time. But my favorite is probably the little tiny mushrooms that are all bunched together used in Chinese broth-based soups with a bunch of other veggies 🙂
Portobellos stuffed with butternut squash, couscous, and butterbeans, with some lemon juice on top – SO DELICIOUS!
That is a tough question but I have to say – thinly sliced and sautéed with a pat of butter, then eaten straight out of the pan. So good!
I’m a hug fan of sauteing chanterelle mushrooms freshly picked from the woods. Living in the Northwest part of Oregon is the ideal place to do so
Being a Minnesotan, I believe the best way to consume mushrooms is with wild rice, especially in the form of a creamy mushroom wild rice soup.
A recreation of one of my favorite dishes from a local italian restaurant – mushroom ragu tagliolini with truffle oil and pecorino romano. YUM!!
(mariahcythompson at gmail dot com)
sauteed.. definitely.. a little butter & garlic. YUM!
portobello burgers! however, that creamy polenta recipe might be the new favorite.
Sauteed in butter with a bit of salt and pepper on it. My grandpa would bring chanterelles from his hikes and prepare them like that, I’ve never tasted more delicious mushrooms.
When I’m not eating them straight from the package, my baby bellas usually end stem-side up, drizzled with olive oil, on top a roasting pan. Throw on some garlic and maybe some onion so that all of the flavors cook together. A healthy pinch of salt for absorption, a splash of wine for adventure, a good grind of pepper for kick, and 20 minutes under the heat, leaves you with svelte melt-on-your-tongue shrooms, to be eaten on thick toast, eggs, polenta, you name it. Perfection in the button-hole of a vegetable.