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!
cooked down with dry white wine, leeks and garlic served on toasted french bread. yum i’m hungry.
I make a mushroom gravy and then add in some leafy greens and pour that over millet or quinoa. So good and a great winter meal!
Mushrooms Risotto!!
my dad’s spicy mushrooms = mushrooms + garlic + chili sauce
I love cooking with mushrooms!!!! Probably stuffing portobellas is one of my favorite things to do because there are so many ways they can be stuffed!! Thanks for doing this giveaway, I seriously LOVE Wholefoods, so winning the gift card would be spectacular of course 🙂
Sauteed with balsamic and fresh herbs, layered on a pizza with goat cheese and fresh arugula. Yum!
Love them sauteed in butter and sprinkled with parmesan and fresh herbs!
Mushrooms are probably my favorite food, on pizza, in risotto, you name it and I love them.
Mushrooms sauteed in port wine ala Julia Child! yum 🙂
I love to saute shitake mushrooms in olive oil for awhile until they get nice & browned. Then, I usually mix them into a pesto pasta with tomatos, spinach, and some parmesan cheese. They really bulk up the pasta!
I absolutely love anything mushrooms. I recently discovered oyster mushrooms this past summer and what a wonderful discovery!!! I sautee them with tons and tons of garlic and add a bit of vegetable broth and top with lots of dills and served over home fries. Let me tell you it was so delicious i have been dreaming oyster mushrooms ever since but it seems they are a rare birds at most super market.
One of my favorite recipes is for Hungarian Mushroom Soup – so delish! 🙂
Ingredients
4 tablespoons unsalted butter or EVOO
2 cups chopped onions
1 pound fresh button mushrooms, sliced
1 pound fresh baby bella mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups Veggie broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
Melt the butter in a large pot over medium heat. Sauté the onions in the butter/EVOO for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley
CAUTION: BE VERY CAREFUL when adding the sour cream so it doesn’t curdle. I usually will take the soup off the heat and let it chill out for about 5 minutes while taking small spoonfuls of the warm soup into the sour cream to help it warm up. COLD SOUR CREAM WILL CURDLE if just tossed into the soup. So baby steps in warming the sour cream before adding it in.
Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not let this boil – trust me!
Enjoy!
I love to sautee mushrooms with garlic and shallots
Roasted portobellos with creamy millet from the Sprouted Kitchen cookbook!
I love mushrooms, especially chanterelle. I simply sautéed them with some butter and olive oil. Yum yum!
The key to a good mushroom recipe, for me, is LOTS of onions. I am still, after 34 years since I first made it, in love with the Mushroom Barley Soup from Molly Katzen’s original Mossewood Cookbook. I don’t always put the barley in it. And following that inspiration to my Southern Girl roots, I started making my chicken livers in bacon fat (I know, I know) with a ton of mushrooms and onions and some soy sauce. I only make that once a year now – for New Years – and I put a generous amount of blackeyed peas in it.
I love to saute mushrooms on the stove top – love when they are caramelized and flavorful! They go great with goat cheese. Delish!
I am not a big mushroom fan, but I do enjoy slow cooker chicken in a cream of mushroom soup. Over rice, it’s pretty delicious.
Oooh, it’s gotta be Deb’s mushroom bourguignon…
http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/
Savory, wintery, stick-to-your-ribsy goodness!
Thanks for the awesome giveaway!
mushroom toast. it makes for a simple (and tasty!) meal or snack.