I have always loved mushrooms -- their earthy flavor and low calorie profile make them an excellent addition to an omelette, casserole, soup or risotto. This month, we celebrate National Mushroom Month, and it's a great time to feature a variety of mushrooms in your cooking. Here are some ideas to get you started.
Ellie of Kitchen Wench is not shy about how she feels about mushrooms:
I love me some fungus.
Yessir, I do.
Portabella, Enoki, Field, Swiss Brown/Cremini, Wood Ear, Oyster, Porcini, Shimeji, King Brown, and even the king of umami – Shiitake (even though the idiotic 5yo child in me giggles and says ‘shit-takes’ in my head).
She used button mushrooms to make a Mushroom and Goat's Cheese Tart that would work great as an appetizer or a main dish, perhaps served with a side salad and a glass of wine.
Shannon Lacy of The Curvy Carrot tackled Mushroom Risotto recently, taking advantage of cooler fall temperatures to face her fear of failure with this particular dish:
For some reason, the hearty mushroom flavor and creamy Arborio rice combo seemed extremely intimidating to me. I had bookmarked so many of other food blogger’s recipes … hoping to one day try it for myself.
So, on a weekend evening when I knew that I would have no other distractions in the kitchen, I bravely pulled out this recipe and silently cheered a mantra: “Mushroom Risotto. You do not scare me.”
Here’s the good news: it was an amazing success.
Laura of Laura's Recipe Collection made an Italian Sausage, Red Pepper and Mushroom Risotto that she claims is swoon-worthy:
This risotto has quickly become on of my very favorites in my repertoire for a few reasons. First, of course, it’s amazing. The flavors meld so beautifully. And second, it’s a typical side dish made into a hearty comfort-food-ish main dish. And I can say from experience that it makes amazing cold leftovers- my favorite.
Jackie of Pham Fatale used a muffin tin to create Grilled Portobello Mushrooms in Phyllo Cups, a delicious appetizers that features shallots and cheese along with the mushrooms.
Even though we have all sorts of gadgets in our kitchen, I'm not a fan of "uni-taskers" because they generally become a waste of space. I spent Labor Day de-cluttering our cupboards, pantry and garage, removing any unnecessary items. I found many different-sized muffin pans, but contrary to what you might think, they are excellent "multi-taskers". For this recipe, I used a 12-cup tinplate. The cavities of the pan form cups, which are ideal for individual servings.
Tiffany of The Gracious Pantry converted a family recipe to create Clean Eating Cream of Mushroom Soup, a recipe that freezes well and provides a healthy alternative to the canned varieties.
Here are some additional mushroom recipes to try this month:
- Susan's Mushroom Soup with Venison Broth from Susan of the FlyGuys.net blog
- Parmesan Cherry-Tomato-Stuffed Portabella Mushrooms from Wholesome Chow of Divine Caroline
- Oyster Mushroom Rockefeller from Missy of Vegan in Louisiana
- Spaghetti Alfredo with Chanterelle Mushrooms by Myamii of For the Love of Food
- Mushroom Empanadas by Jeannette of Everybody Likes Sandwiches
- Golden Onion Mushroom Quiche by Nags of Edible Garden
- Mushroom & Sage Stuffed Bell Peppers by Amy of Simply Sugar & Gluten-Free
What mushroom recipes are you trying this month? Share your ideas in the comments below.
Photo credit: Genie Gratto
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