Posts Tagged ‘cremini’

Mushroom, Mozzarella, and Cherry Tomato Pizza

White button, cremini or a mix of wild mushrooms brings excitement to this pizza, making every bite a little bit different.  Add a layer of color with a blend of cherry tomatoes, while the smoked mozzarella echoes the earthiness of the sautéed mushrooms.

Serves 4 to 6


1 tablespoon olive oil
8 ounces sliced and cleaned mixed mushrooms
Kosher salt and freshly ground pepper to taste
12 ounces pound pizza dough, at room temperature (see Note)
About 1 tablespoon cornmeal or all-purpose flour
1/3 cup jarred pizza or tomato sauce
1 cup shredded fresh mozzarella
1/2 cup shredded smoked mozzarella
1 pint cherry or grape tomatoes, halved
1/2 teaspoon dried oregano leaves


1. Place a baking sheet in the oven and preheat it to 450°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté for about 8 minutes until they are tender and lightly browned around the edges. Turn onto a plate.
3. Sprinkle the cornmeal or flour fairly generously on a flat cutting board or a pizza peel if you have one, and pat the dough into a circle about 8 inches in diameter. Let it sit for another 10 minutes, then stretch it a bit further, into a 10-inch circle.
4. Top the pizza with the tomato sauce, leaving a narrow border around the edges. Sprinkle the two different mozzarellas evenly over the sauce. Sprinkle the sautéed mushrooms over and distribute the cherry tomatoes, cut side down. Sprinkle with the oregano and season with salt and pepper.
5. Transfer the pizza to the hot baking sheet using the peel or cutting board using a swift motion to slide the pizza onto the sheet. Place the pan back into the oven and bake for about 12 to 15 minutes, until the dough is golden brown and cooked through, the tomatoes are slightly collapsed, and the cheese is melted.
5. Remove the pizza from the oven and place on a serving board or a pizza peel. Let it sit for 2 minutes before cutting into pieces to serve.


Note: You can use any store-bought pizza dough, which is available at many supermarkets, and also can be bought at a pizzeria. If you can find the super-convenient type that is rolled up in a tube on parchment paper in the dairy aisle, that saves you a bit of stretching and pulling, and that can be rolled out right on a baking sheet.

Tagliatelle Pasta with a Light Mushroom Sauce

This recipe for Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

serves 4


1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese


Thinly slice the mushrooms and set aside.

In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic. Cook until soft, about 3 minutes. Add the mushrooms, stir and cook over medium low until caramelized and soft. This step will take about 6 – 10 minutes depending on the heat of your stove. Stir in the thyme and chili flakes, then remove from the heat.

Cook the pasta according to package directions. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil. The heat of the pasta and the moisture on left from draining will heat the mushrooms. At this point if you are using the artichoke hearts stir them in.

Season to taste with salt and pepper. Grate cheese over the top. Serve.

Cherry Portabella-Stuffed Pork Chops

Shaina Olmanson from Food for My Family transforms a comforting fall casserole into an ideal summer dish, filled with sweet summer cherries and hearty mushrooms.

Yield: 4 pork chops


4 thick-cut pork chops
1 ½ cups cooked wild rice
6 ounces baby portabella mushrooms
24 ripe cherries, pitted and chopped
½ red onion, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon black pepper
1 teaspoon kosher salt


Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.

Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about three minutes. Flip the chops and grill for another three minutes.

Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.

When they’re done, remove them to a foil lined plate and cover. Let the pork chops rest for at least five minutes. Serve with leftover stuffing from the pouch.

Tacos de Hongos

Yields: 2 Tacos


Tacos de Hongos

2 corn tortillas
2 tablespoons guacamole
2 crimini mushrooms (stemmed and cut into ¼)
4 oyster mushrooms (stemmed and cut into equal size as the crimini mushrooms)
1 shallot, medium sized, sliced into thin rounds
¼ poblano pepper, roasted and peeled
1 teaspoon tequila blanco

1 avocado
1 tablespoon red onion, diced small
1 tablespoon cilantro, chopped
¼ teaspoon kosher salt
½ tablespoon serrano pepper, minced
1 tablespoon lime juice


In a hot pan add 2 tablespoons olive oil and the stemmed/cut mushrooms and sauté mushrooms for about five minutes or until soft and brown. Add the shallots and roasted pepper to the pan. Once the shallots become translucent add the tequila and remove from heat. Add kosher salt to taste. In a
separate pan lightly heat up the tortilla so that it is soft and pliable. When they are warm add equal parts of Guacamole to each tortilla. Then add the mushroom mixture and serve.

To make guacamole: In a bowl rub the salt, onion, and serrano pepper together until the onion starts to break and release some liquid from the contact with the salt. Then add the avocado and begin mashing it until it’s reached a creamy texture. Fold in the cilantro and lime juice. Taste the guacamole
for seasoning and add additional salt or lime juice as necessary.

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup


1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)


1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup


  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste


1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion

Vegan Mushroom Stroganoff

Yield: 4 servings

Serving size: 1 cup


2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
8 ounces button mushrooms, sliced
4 ounces cremini mushrooms, roughly chopped
1 tablespoon flour
2 tablespoons white wine
1 tablespoon tomato paste
2/3 cup plain soymilk
4 ounces whole wheat fettuccine
1 tablespoon chopped fresh parsley


1.  Cook the fettuccine as package directs, drain.

2.  Meanwhile, heat the oil in a large skillet over medium heat and cook onions 2 minutes or until translucent. Add the garlic and 30 seconds longer.  Add the mushrooms, reduce heat to medium low and cook, stirring occasionally 5 to 6 minutes or until they release their juices.

3.  Sprinkle flour over the mushroom mixture and stir to combine.  Add wine, tomato paste and soymilk.  Cook stirring until thickened.

4.  Toss with the fettuccine and sprinkle parsley over all.

Foodservice portion

Quick Chicken and Mushroom Indian Curry (Foodservice portion)

Chicken and mushrooms combine with Indian Curry spices in this quick dinner recipe.

Yield: 20 servings

Serving size: 1 soup portion


  • 1 1/2 pounds dry lentils
  • 5 1/4 cups water
  • 1/2 cup vegetable oil
  • 4 medium onions, cut in thin wedges
  • 4 pounds fresh mushrooms (white or crimini), sliced
  • 4 teaspoons minced garlic
  • 3/4 cup mild Indian curry paste
  • 1 tablespoon cinnamon
  • 4 pounds skinless, boneless chicken thighs, cut into quarters
  • 1 #10 can diced tomatoes
  • 6 pounds cauliflower florets
  • 2 cups chopped fresh coriander (cilantro)
  • 2 cups plain low fat yogurt


1. In a large covered pot simmer lentils in water for 20 minutes or until tender.

2. Meanwhile, in large deep rondeau or braising pan heat oil over medium-high heat.  Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.  Stir in garlic, curry paste and cinnamon.  Add chicken and stir-fry 2-3 minutes.

3. Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes.  Taste and stir in more curry if desired.  Add cauliflower and lentils; bring to boil, cover and cook  about 3-5 minutes or until cauliflower is crisp tender.

4. Stir in cilantro and serve topped with a dollop of yogurt.  Accompany it with naan bread or basmati rice.


  • Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
  • Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.

Nutrition Facts:

Calories: 310; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 75mg; Sodium: 600mg; Protein: 31g; Carbohydrate: 34g; Dietary Fiber: 12g

Family portion

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups (Foodservice portion)

This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 18 servings

Serving size: 1 roll up


  • 18 dry lasagna noodles (about 1 pound)
  • 2 tablespoons olive oil
  • 1 pound sliced baby portabella mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 pints ricotta cheese
  • 8 ounces goat cheese
  • 2 eggs, slightly beaten
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups shredded mozzarella cheese


1. Preheat oven to 350 degrees F.  Cook lasagna noodles according to package directions, drain and rinse to cool.  Spray shallow hotel pan with cooking spray or oil.

2. Meanwhile, in a large heavy skillet, heat olive oil.  Sauté onions, garlic and mushrooms 5 minutes.

3. In a bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

4. Working with one noodle at a time, spread with about 3 tablespoons of cheese mixture and then about 3 tablespoons mushroom mixture.  Roll up noodle, place in prepared pan seam side down.  Fill pan 3 by 6 roll ups.  Once all rolls are filled, top with remaining ricotta mixture.

5. Cover and bake 45 minutes.  Uncover and top with mozzarella.  Return to oven 5 to 10 minutes longer or until cheese is melted and beginning to brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Family portion

Fettucine Profumate (Foodservice portion)

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 20 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


  • 2 1/2 pounds dry fettuccine nests
  • 1/2 cup unsalted butter
  • 1/2 cup truffle or olive oil
  • 1 1/2 pounds Baby Bella (Cremini) Mushrooms – roughly chopped
  • 2 large carrots, peeled and minced
  • 5 stalks celery, minced
  • 2 onions, minced
  • 3 cloves garlic, minced
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 ounces grappa or brandy
  • 3 tablespoons fresh flat leaf Italian parsley, chopped
  • 1 tablespoon corn starch, dissolved in 2 tablespoons of water
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups grated Parmigiano Reggiano


1. Cook the pasta as package directs.

2. Meanwhile, in a large sauté pan or rondeau heat butter and truffle oil over medium heat.  When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring occasionally.

3. Remove pan from heat and pour the grappa in.  Mix well and carefully return to heat to avoid flaming the alcohol, and cook until grappa has evaporated.

4. Add broth lower heat slightly and allow to simmer for approx 10 minutes, stirring as necessary. Add the cornstarch mixture, cream, and Parmigiano.  Reduce heat to lowest setting and allow to simmer for approx 5 minutes. Adjust seasoning with salt and pepper.

5. Add drained pasta to the sauce; toss well to combine. Transfer to pan for service. Garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Family portion

Mushroom Chicken Piccata (Foodservice portion)

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 20 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce


  • 20 (4-ounce) thin cut chicken cutlets
  • Salt and freshly ground black pepper
  • 6 tablespoons olive oil, divided
  • 3 3/4 pounds cremini mushrooms, quartered
  • 1/4 cup minced fresh garlic
  • 1 1/4 cup dry white wine, or 1 cup unsweetened apple juice plus 1/4 cup water
  • 2 1/2 cups low-sodium chicken broth
  • 5 lemons
  • 1/2 cup capers, undrained


1. Cut 20 thin lemon slices from about half of the lemons, discarding ends; juice remaining lemons.

2. Season chicken with salt and pepper and heat a large sauté pan or rondeau over medium heat.  Add a thin film of olive oil; working in batches and adding oil as needed, cook chicken to an internal temperature of 165° turning once, cooking about 2 minutes per side browning well.  Remove to hotel pan; cover to keep warm.

3. In the same pan, adding oil and working in batches as needed, cook mushrooms and garlic over medium high heat in a single layers without stirring for about 5 minutes or until browned.  Flip mushrooms and cook another 2 minutes.  Remove mushrooms to large bowl.

4. Add wine and scrape up any browned bits in the pan.  Return all mushrooms to pan, bring to a boil and add stock, then return heat until it is bubbling nicely.  Add lemon slices, lemon juice and capers to pan and continue cooking sauce till it becomes a glaze, about 2 more minutes.

5. Pour sauce over chicken and serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Family portion

Baby Bella, Caramelized Onion & Swiss Panini

This vegetarian panini is filled with caramelized onions and baby bella mushrooms sautéed to perfection in an herb butter.

Yield: 2 panini

Serving Size: 1 panini


4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional

Caramelized Onions:

2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
1 tablespoon sugar


2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced


1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions.  Season with salt/pepper.  Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.

2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat.  Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.

3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.

4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.

TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.

Nutrition Facts

Calories: 670; Total Fat: 50g; Saturated Fat: 21g; Cholesterol: 80mg; Sodium: 350mg; Protein: 9g; Total Carbohydrate: 38g; Dietary Fiber: 3g