Posts Tagged ‘crimini mushroom recipes’

Caramelized Mushroom and Vidalia Onion Risotto

Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice. Add caramelized onions and this savory dish bursts with complex and delicious flavors.

Yield: 4 servings

Serving Size: 1 cup prepared risotto


1 Vidalia onion, thinly sliced vertically
2 tbsp. canola oil, divided
1 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1 1/2 cups frozen peas
1/4 cup reduced-fat Parmesan cheese


Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).

Remove Vidalia® onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).

While mushrooms and Vidalia® onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.

Gently stir in caramelized Vidalia® onions, mushrooms, and cheese. Let sit about five minutes and serve.

Nutrition Facts:

Calories: 380; Total Fat: 10g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 270mg; Protein:12g; Carbohydrates: 58g; Dietary Fiber: 6g

Turf and Turf: White Buttons and Crimini with Mussels and Hazelnuts

Yield: 12 to 18 total servings or 2 to 3 serving portions for a table to share


4½ pounds fresh mussels, thoroughly scrubbed and de-bearded
3 cups dry vermouth
12 tablespoons lightly salted butter
1 ½ pounds white button mushrooms, ends trimmed, quickly washed and thoroughly dried
12 ounces crimini mushrooms, ends trimmed, wiped clean and thoroughly dried
6 shallots, medium sized, peeled and thinly sliced
Kosher salt to taste
¾  teaspoon red pepper flakes
3 ounces blanched hazelnuts, whole
3 or 4 lemons, juiced


For a 2 to 3 serving portion: Heat a skillet large enough to hold 12 ounces of mussels in a single layer. Add the mussels and ¼ cup vermouth. Cook for 1 minute. Add about 3 ounces of cold water. The mussels shouldn’t take long to cook, just 2 to 3 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use kitchen tongs to pluck the mussels from the pan as they open.

When all of the mussels are cooked, strain and reserve the liquid for the sauce. Remove the mussels from their shells. Discard the shells. Reserve the mussels in the refrigerator until 5 minutes before serving.

Using a small paring knife, quarter both kinds of mushrooms. Heat another skillet large enough to hold the mushrooms in a single layer. Heat the skillet slightly and then remove the pan from direct heat. Add 1½ teaspoons of butter, and let it melt quickly and turn a light brown color. Return the skillet to the heat and immediately add 1 sliced shallot, 4 ounces button mushrooms, and 2 ounces of crimini mushrooms. Season lightly with a pinch of red pepper flakes and salt to taste.

Add 1½ teaspoons of butter to a small skillet and add ½ ounce (1 tablespoon) of hazelnuts. Season them lightly with salt and “simmer” them over low heat until they turn light brown. Set aside to cool.

Cook the mushrooms for 2 to 3 minutes, until they start to give up liquid. Add another ¼ cup vermouth. Cook for an additional 1 minute and then drain out any cooking liquid. Combine the mushroom and the mussel liquids in a small pan and allow the 2 flavors to simmer together for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl in 1½ teaspoons of butter and a touch of lemon juice. Keep warm.

Heat the large skillet until hot, about 2 minutes. Remove from the direct heat and add 1½  teaspoons of butter. When it turns light brown, return the skillet to the burner and add the shelled mussels and mushrooms in a single layer. Cook for 1 minute without stirring

Braised Island Pot Roast

Yield: 12


4 pounds veal chuck, shoulder clod, boneless roast
Kosher salt, as needed
Pepper, as needed
2 tablespoons vegetable oil
5 tablespoons unsalted butter
6 cups chopped Idaho russet potatoes
2 cups chopped onions
6 cups chopped carrots
1 pound crimini or baby portobello mushrooms, cut into quarters
1/3 cup minced fresh ginger
1/4 cup minced garlic
6 cups veal stock
1 cup reduced sodium soy sauce
3 cups diced oyster mushrooms

Avocado Butter
1 cup unsalted butter, softened
2 per serving, medium California avocados, pulp mashed
1 tablespoon Tabasco Chipotle Pepper Sauce
2 teaspoons grated fresh ginger
2 teaspoons fresh lemon juice
Chopped fresh parsley, as needed


For Veal: Season all surfaces of veal roast with salt and pepper. Heat oil in rondo until hot. Add veal roast; brown evenly, adding more oil if necessary. Remove roast from pan. Set aside. Pour off drippings.

Melt 1/4 cup of the butter in rondo. Add potatoes, onions, carrots and crimini mushrooms; sauté until onions are translucent. Add ginger and garlic; sauté until fragrant. Stir in stock and soy sauce. Return veal to pan; bring to a boil. Reduce heat; cover tightly and braise in 325°F oven 2 hours or until veal is fork-tender.

Remove veal from pan; cut into 1-inch chunks; keep warm. Coarsely purée vegetables and cooking liquid in pan with immersion blender.

Melt remaining 1 tablespoon butter in large skillet. Add oyster mushrooms; sauté until just tender. Add oyster mushrooms and veal to puréed vegetables. Cook until heated through.

For Avocado Butter: Combine avocado butter ingredients in large bowl; mix well. Cover; set aside.

Per Order: Ladle 1-1/2 cups Veal Pot Roast into bowl. Top with 2 Tbsp Avocado Butter. Garnish with parsley.

Mushroom Veggie Frittata

Yield: 6

Serving size: one-sixth of frittata

Preparation Time: 15 minutes

Cooking Time: 30-40 minutes


3 tablespoons olive oil
1/2 pound white button mushrooms, sliced
1/2 pound crimini mushrooms, quartered
1 large onion, sliced
1 clove garlic, chopped
1 cup diced tomato
1/2 cup chopped black olives
8 eggs
1/4 cup milk
3 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 350° F.

Heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about four minutes more, then add garlic and continue cooking for one minute. Stir in tomatoes and olives.

Break eggs into a large mixing bowl and whisk to break the yolks. Add milk, flour, baking powder, salt and pepper and whisk to thoroughly combine. Batter will be slightly lumpy. Pour into skillet over vegetable mixture and stir until eggs and vegetables are combined. Continue cooking until the edges begin to set, about two to three minutes. Transfer to oven and bake until golden brown, about 30 to 40 minutes. Slide onto serving platter, face up, and serve.


Calories: 220; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 287mg; Sodium: 676mg; Protein: 11g; Dietary Fiber: 1g