Mushroom Rice from recipetineats.com

2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. ūüôā Serve!
Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

5. Nutrition per serving, assuming 8 servings.

Coconut Red Curry With Tofu from Melissa Clark

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tbsp chopped cilantro stems
  • 8 oz cremini mushrooms, quartered
  • ¬Ĺ tsp sea salt, more to taste
  • 3 tbsp prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 tsp Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
  1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

 

one pot garlic butter parmesan mushroom pasta from savorynothings.com

  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan
  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!

 

Pizza Pull-Apart Sliders

for the sliders:
1 package (12) dinner rolls
1/2 cup pizza sauce
12 slices mozzarella cheese
Sliced and sauteed mushrooms
slice black olives

for the herb butter topping:
1/4 cup (1 stick) butter, melted
2 tbsp. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. onion powder
2 tsp. dried oregano
1/4 tsp. crushed red pepper optional

Preheat oven to 350 f degrees. Spray the bottom of a 9√ó13 baking dish with nonstick cooking spray. Slice the rolls horizontally (while still attached) to make a top and bottom bun.

Place bottom bun into prepared baking dish. Spread pizza sauce onto rolls.

sauté mushrooms in olive oil for 5 min to soften.

Next, add 6 slices of cheese (covering all of the pizza sauce.)

On top of the cheese layer, add mushrooms and black olives.

Add the remaining 6 slices of cheese on top.

Then cover all of it with the top bun.

Pizza Sliders (www.thecountrycook.net)

Now, make the seasoned buttery topping. Combine all the ingredients in a small bowl and stir well.

Then cover all of it with the top bun. Then, using a brush (or a spoon) spread topping all over the sliders. Be sure to get the sides too!

Cover with aluminum foil and bake for about 15 minutes. You’ll want to see that the cheese is all nice and melty around the edges.

Nigella Lawson’s Linguine with Lemon, Garlic, and Thyme Mushrooms

4 cups (8 ounces) finely sliced cremini or button mushrooms
1/3 cup extra-virgin olive oil
1 tablespoon Maldon or kosher salt or 1 1/2 teaspoons table salt
1 small clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme stripped to give 1 tsp leaves
1 pound linguine or other pasta shape

1 bunch fresh flat-leaf parsley, leaves chopped, to give 1/2 cup
2 to 3 tablespoons freshly grated Parmesan, to taste
Freshly ground black pepper

Slice the mushrooms finely, and put them into a large bowl with the oil, salt, garlic, lemon juice and zest, and gorgeously scented thyme leaves.

Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese, and pepper before tossing again. Eat with joy in your heart.  Serves 4 to 6

Taleggio-and-Roasted-Mushroom Dip from Martha

  • 1 pound mixed mushrooms, sliced if large
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt
  • 4 ounces thinly sliced Taleggio, rind removed
  • Fresh thyme, for topping
  • Crostini, for serving

    Preheat oven to 425 degrees. Toss mushrooms with olive oil and salt on a rimmed baking sheet. Bake, tossing once, until golden, 20 to 25 minutes. Transfer mushrooms to a 6-inch ovenproof skillet. Top with Taleggio. Bake until bubbly, about 5 minutes. Top with fresh thyme. Serve with crostini.

 

Fresh and Wild Mushroom Stew from NY Times

  • 1 ¬Ĺ pounds crecipes-wildmushroomstew-master675ultivated brown mushrooms, like shiitake, cremini or portobello
  • ¬Ĺ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
  • Extra virgin olive oil
  • 1 large onion, diced
  • Salt and pepper
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage or rosemary
  • Pinch red pepper flakes or cayenne
  • 1 tablespoon tomato paste
  • 3 small ripe tomatoes, peeled, seeded and chopped
  • 1 tablespoon all-purpose flour
  • Porcini broth, heated, or use chicken or vegetable broth
  • 1 tablespoon butter
  • 3 garlic cloves, minced
  • 3 tablespoons chopped parsley

    Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.

    Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.

    Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)

    Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.

Dina’s tossed mushrooms

Unstuffed-Mushrooms

All the deliciousness of stuffed mushrooms without all the work! An easy side dish you can serve any night of the week!

  • 1 pound white button mushrooms
  • 2 tablespoons water
  • 1‚ĀĄ4 cup dried Italian-style breadcrumbs
  • 2 tablespoons Parmigiano Reggiano cheese, grated
  • 2 tablespoons Italian parsley, minced
  • 1‚ĀĄ4 teaspoon thyme (fresh or dried)
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • black pepper to taste
  • 2 tbsp olive oil to drizzle
  • olive oil spray
  1. Preheat oven to 350 degrees.
  2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
  3. Quarter or halve the mushrooms, depending on the size.
  4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
  5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
  6. Drizzle evenly with olive oil then spray the top with olive oil spray so it’s evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

 

vegetarian paella by bobby flay

download

  • 3 tablespoons blended canola/olive oil
  • cooked rice (see recipe below)
  • cooked mushrooms (see recipe below)
  • cooked kale (see recipe below)
  • 3 large eggs
  • lemon (finely grated zest)
  • calabrian chile oil (see recipe below, to garnish)
  • saffron yellow pepper sauce (see recipe below, to garnish)
  • fried baby artichokes
  • kosher salt & freshly ground black pepper (to taste)

COOKED RICE

  • 2 tablespoons canola/olive oil blend
  • 1 small finely diced Spanish onion
  • 2 cups Spanish short grain rice (calaspara rice)
  • 1 cup white wine
  • 6 cups mushroom stock (recipe below, heated in a saucepan)

SAUT√ČED MUSHROOMS:

  • 3 tablespoons olive oil
  • 1 1/2 pounds mixed mushrooms (oyster, shiitake, cremini mushrooms) chopped
  • 2 shallots (finely diced)
  • 2 cloves garlic (chopped to a paste)
  • kosher salt and freshly ground black pepper (to taste)
  • Mushroom Stock
  • 1 tablespoon olive oil
  • 1 small yellow onion (chopped)
  • 1 small carrot (chopped)
  • 1 small rib celery (chopped)
  • 1 1/2 pounds cremini mushrooms (coarsely chopped, stems included)
  • 4 sprigs fresh thyme
  • 6 sprigs fresh flat leaf parsley
  • 8 whole black peppercorns
  • 1 teaspoon kosher salt

SAUT√ČED KALE

  • 2 tablespoons blended canola/olive oil
  • 1 bunch of kale (cut into 2-inch strips)
  • 2 cloves garlic (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)

CHILE OIL

  • ¬ľ cup calabrian chiles (drained)
  • 1 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)
  • Saffron Yellow Pepper Sauce
  • pinch of saffron
  • 1/4 cup rice wine vinegar
  • 1 clove garlic (chopped)
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 yellow bell peppers (roasted until soft, peeled, seeded and chopped)
  • 1 teaspoon clover honey
  • 1 cup blended olive/canola oil
  • Fried Baby Artichokes
  • 6 baby artichokes, trimmed (halved or quartered depending on how big)
  • canola oil
  • kosher salt

 

  • Heat the oil in a 15-inch paella pan or cast iron skillet over medium heat. In a medium bowl, add the cooked rice and mushrooms and mix to combine. Add the rice mixture to the hot oil and press into an even layer on the bottom of the pan. Press down with heat-proof rubber spatula until the bottom begins to turn golden brown and crispy.¬†
  • Add the kale on.¬† Make 4 shallow wells in the top of paella and crack 1 egg into each well. Cover paella pan with aluminum foil or another large pan. Cook paella over medium heat until egg whites are just set, about 5-7 minutes. Remove from heat.
  • Top the paella with fried artichokes, lemon zest and drizzle with chile oil and saffron sauce. Serve straight from the pan.
  • For the Cooked Rice: heat the oil in a large high-sided saut√© pan or medium Dutch oven.¬† Add the onion and cook until soft, about 4 minutes.¬† Add the wine and cook until reduced.
  • Add 2 cups of the stock and cook until reduced then begin adding 1¬† cup of stock at a time and cook, stirring constantly, until the cook is al dente, about 30 minutes; season with salt and pepper.
  • For the Saut√©ed Mushrooms: heat the oil in a large saut√© pan over high heat until it begins to shimmer.¬† Add the mushrooms and cook until soft, about 5 minutes.¬†
  • Add the shallots and garlic and cook until the mushrooms are golden brown and dry, season with salt and pepper.
  • For the Mushroom Stock: heat oil in a large saucepan over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, until softened, 5-7 minutes.¬† Add cremini mushrooms, thyme, parsley, peppercorns, salt, and 8 cups cold water, bring to a boil and reduce to a simmer and cook for 30 minutes.¬† Remove from the heat and let sit for 30 minutes longer.¬†
  • Strain stock into a clean saucepan and keep warm over low heat (you should have about 7 cups).
  • For the Saut√©ed Kale: heat oil in large saut√© pan over high heat until it begins to shimmer.¬† Add the kale and cook until crisp tender, add garlic, salt and pepper and cook until just cooked through, about 6 minutes.
  • For the Calabrian Chile Oil: (Yields approximately ¬Ĺ cup) combine chiles and oil in a food processor and process until smooth, season with salt and pepper and let sit at room temperature for 30 minutes. Strain through a mesh strainer into a bowl. Transfer to a nice cruet.
  • For the Saffron Yellow Pepper Sauce: combine the saffron, vinegar, garlic, mustard and salt and pepper in a blender and let sit for 5 minutes; blend until smooth
  • With the motor running, slowly add the oil and blend until emulsified; add the honey and blend for a few seconds longer. Taste for seasoning, adding more salt or pepper or vinegar, if needed.¬† Transfer to a squeeze bottle.
  • For Fried Baby Artichokes: heat oil in a high sided pan to 350¬ļF.¬† Fry the artichokes until golden brown and crisp.¬† Transfer to a plate lined with paper towels and season with salt.
  • Tips:
    – The best part of paella is the crust on the bottom called the soccarat. The goal is to achieve a crispy, browned crust all the way around the bottom of the paella pan. Monitor heat and rotate the pan to prevent burning and even browning!
    – Use store-bought mushroom stock for a short-cut!

 

Creamy Penne Florentine With Mushrooms And Spinach from 12tomatoes.com

download8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Bring a large pot of generously salted water to boil.

Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.

Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.

Transfer to serving plates, garnish with more Parmesan and serve hot. Serves 4-6