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!
Wild MUSHROOM PIZZA!
I can eat mushrooms any way! Right now I’m loving them in my quinoa “meatballs”
Mushroom Soup!!
Portobellos stuffed with spinach and sun dried tomatoes mixed with goat cheese, broiled for a few minutes= divine deliciousness
Creamy mushroom soup.
Mushroom risotto or a white pizza with mushrooms and rosemary.
I love roasted mushrooms!
Sauteed over polenta!!
I love mushrooms in a wild rice pilaf – in particular chanterelles with wild rice mix, thyme and chopped pecans. We made it for Thanksgiving – delicious!
I usually buy big bags of mixed dehydrated mushrooms from Fungus Among Us and then rehydrate them with boiling water. Make sure to save the boiling water, it’s delicious for added umami flavor in any dish!
I’m a sucker for roasted maitake mushrooms. YUM.
I love to sautee them or sprinkle some on homemade pizza! 🙂
i like them in almost everything! i like to marinate some portobello mushrooms with balsamic and rosemary, followed by either grilling or sauteing them.
My 9 YO son LOVES raw mushrooms… yet hates them cooked. One thing we can all agree on is cream of mushroom soup. I think I’ll try some cashew cream next time for the “cream” too!
As a vegetarian dating carnivores, I love throwing a large Portabello on the grill with some sourdough bread!
My favorite go-to dinner is sautéed mushrooms in butter tossed with rice noodles and melted mushroom pate from Pate Moi, sold at the Borough Market in London: so delicious and so easy!
I’m obsessed with this rich slow-braised beef, bacon, and mushroom stew courtesy of Sunset magazine.
My favorite are oyster mushrooms and I like to use them in a “stir fry soup”. Stir fry the mushrooms with scallions, napa cabbage, chili garlic sauce, tamari and a little bit of maple syrup. Then add water and miso paste. Simmer for a few minutes until the miso paste turns into broth, then pour the soup over cooked udon or soba noodles. Finish it with a little chopped cilantro, bean sprouts and toasted sesame oil. So good and super fast!
I marinate portabella mushrooms with balsalmic, garlic, olive oil and salt for two days. Cutting stems off.
Grill/Sautee mushrooms
Use the left over marinade and make a gravy/sauce out of it.
Make califlower mash. Add a little white miso, garlic and butter/vegan butter.
Now you have the most delicous vegan Steak and Potatoes!!!!!!
Right now I’m loving polenta topped with mushrooms in a quick red wine reduction. Yum!