Posts Tagged ‘meatless’

Mushroom and Chive Potato Salad

Add a twist to your usual picnic side dishes! This mayo-free potato salad is dressed in a mustard and chive vinaigrette and filled with tender mushrooms.

Makes: 4 to 6 servings

Preparation time: 20 minutes
Cook time: 20 minutes


1 ½ pounds small red potatoes, halved
1 tablespoon olive oil
8 ounces white button mushrooms, halved
Pinch of fine sea salt
Pinch of ground black pepper

2 teaspoons apple cider vinegar
1 teaspoon brown mustard
¼ cup extra virgin olive oil
2 tablespoons chopped chives
½ teaspoon fine sea salt, or to taste,
¼ teaspoon ground black pepper, or to taste


Place potatoes in a medium pot and fill with water to cover potatoes by 2 inches. Bring to boil and cook until tender, about 10 minutes depending on the size of your potato halves.

While potatoes cook, heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle with pinch of salt and pepper.

Drain potatoes and add to a large bowl. Add mushrooms.

Whisk together vinegar and mustard in a small bowl. Whisk in olive oil until smooth. Add chives, salt and pepper, and whisk until combined.

Pour the dressing over potatoes and mushrooms and toss to coat. Serve at room temperature.

Grilled Portobello Burgers with Garlic Mayo

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

Makes: 4 burgers
Preparation time: 30 minutes
Cook time: 15 minutes


2 teaspoons chili powder
1 teaspoon dark or light brown sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1/3 cup extra virgin olive oil

4 portobello mushrooms, stems and gills removed
1/3 cup mayonnaise
1 teaspoon chopped chives
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
1 small red onion, sliced (keep rings intact)
4 buns
4 lettuce leaves
Olive oil for grilling


Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.

Broccolini Mushroom Salad

If you’re looking for a super simple spring side dish that’s big on shrooms, then look no farther. It’s so good you might just want to eat it on its own. If you’re looking for a complete meal, try pairing it with salmon or chicken.

Yield: 2
Prep Time: 5 minutes
Cook Time: 10 minutes


1 bunch fresh broccolini – trimmed
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
1/4 teaspoon sesame seed oil
1/4 teaspoon red pepper flakes
1/2 tablespoon sesame seeds
1 clove garlic – minced
8 ounces fresh mushrooms – thinly sliced


Into a large saute pan add 1/4 cup water and heat over medium heat. When simmering, add broccolini and cook until just softened. Transfer to serving bowl. Set aside.

Into a small bowl whisk together: soy sauce, vinegar, oil, red pepper flakes, sesame seeds and garlic. Pour into pan and heat over medium heat.

Add mushrooms and cook until tender. Pour over broccolini. Toss to combine.

Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed 1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Savory Baked Brie with Crispy Mushrooms

We don’t know anyone who doesn’t appreciate a round of melty brie cheese smothered in fragrant mushrooms! Paula from Bell’alimento shows us how to pull together this crowd favorite.

Yield: 8
Prep Time: 5 minutes
Cook Time: 20-25 minutes

2 tablespoons unsalted butter
1 tablespoon minced onion
1 clove garlic – minced
6 ounces sliced portabella mushrooms
kosher salt/pepper
1 teaspoon freshly chopped rosemary
8 ounces brie toasted baguette – sliced


NOTE: Take brie out of refrigerator and place on counter approximately 30 minutes PRIOR to baking.

Preheat oven to 350 degrees.

Into a small saute pan heat butter over medium heat. Add onion and garlic and saute for approximately 1 minute. Add mushrooms and season with salt and pepper and rosemary. Stir and cook until mushrooms begin to brown (crisp). Take off of heat.

Place brie onto a rimmed baking sheet and bake for 10-12 minutes until warmed through and softened.

To serve: Place brie onto serving platter. Top with mushrooms and serve with toasted baguette slices.

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

Easy Cheesy Mushroom Pinwheels

Looking for the perfect appetizer to serve your friends and family this holiday season? Add a Pinch’s Easy Cheesy Mushroom Pinwheels are not only quick to prepare they are sure to please!

1 roll puff pastry, thawed
1 tablespoon olive oil
1 (8-ounce) package sliced Portobello mushrooms
½ medium onion, diced 1 clove garlic, minced
½ cup shredded Monterrey jack cheese
½ cup shredded Parmesan cheese salt and pepper, to taste

1. Preheat oven to 350º F.
2. Drizzle olive oil into a 12-inch skillet. Saute mushrooms, onions, and garlic until mushrooms are tender, about 3 to 5 minutes. Remove from heat. 3. Unroll puff pastry and spread with mushroom mixture. Top with cheeses and salt and pepper. Roll and slice into ½-inch slices. Place onto rimmed baking sheet and bake until golden brown, about 8 to 10 minutes. Remove from heat and allow to stand about 3 minutes. Serve warm.

Risotto with Crispy Mushrooms

Nothing warms your belly and fills you up like a bowl of rich and creamy mushroom risotto. This risotto by Bell’alimento is brimming with crispy mushrooms and is just what you need on a cold winter day.

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

2 tablespoons unsalted butter
16 ounces fresh mushrooms – sliced kosher salt/black pepper
1/4 cup extra virgin olive oil 1 small onion – minced
2 cups arborio rice 6 cups vegetable/chicken stock
1/4 cup grated Parmigiano Reggiano

1. Into a saute pan, melt butter over medium heat. Add mushrooms. Season with salt and pepper. Saute until crispy around edges. Stirring as necessary. Set aside.
2. Into a large sauce pan and oil and heat over medium heat. Add onion and cook until translucent. Add rice, stir continually until rice changes color ever so slightly and is coated well with oil. Stir constantly so you do not let your onions or rice burn.
3. Reduce heat to low, add in about 1/2 cup of stock and stir continually. Season with salt. Once stock has reduced add another ladle of stock. Continue this process until your risotto is al dente {approx 30 minutes}.
4. Remove from heat, check for seasoning, adjust if necessary. Stir in Parmigiano Reggiano.
5. Top risotto with crispy mushrooms and garnish with fried sage leaves if desired.

Herb Roasted Mushrooms

Yield2: 2-4 as side dish


3/4 pound crimini mushrooms
1 sprig fresh rosemary, chopped
2 -3 sprigs fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice


Preheat the oven to 350 degrees. Place crimini mushrooms in a baking dish. Sprinkle the rosemary and thyme around the mushrooms. Sprinkle the kosher salt and black pepper over the mushrooms. Drizzle with olive oil and lemon juice. Bake in the preheated oven for 30  – 35 minutes or until mushrooms are tender. Serve hot.

Goat Cheese Pierogi with Sauteed Mushrooms

Yield: 24 portions


Mushroom Jus
6 ounces unsalted butter
6 Large onions, diced
6 Large carrots, finely chopped
12 Stalks celery, finely chopped
6 pounds chopped button mushrooms
3 quarts chicken or vegetable stock
6 tablespoons herbes de Provence
1 teaspoon black peppercorns
4 to 6 Bay leaves

Pierogi Dough
5 pounds 4 ounces sifted all-purpose flour
2 tablespoons baking soda
2 tablespoons salt
1 1/2 pounds unsalted butter, cold and cubed
12 Large eggs
1 1/2 quarts sour cream

Filling and Base
6 pounds French goat cheese
1 1/2 pounds unsalted butter, melted
18 pounds assorted mushrooms (Portabella, shiitake, oyster, etc.)
3/4 cup coriander seeds, cracked
3/4 cup chopped fresh chives


For the mushroom jus: In a large pot over medium heat, melt the butter. Add the onions, carrots, and celery and saute until soft. Add the mushrooms, stock, herbes, peppercorns, and bay leaves and simmer over low heat, partially covered, for 1 to 1 1/2 hours, until the jus is flavorful. Drain the jus into a clean pot, and reduce by half. Set aside and keep warm.

For the pierogi dough: Mix the flour, baking soda, and salt together. Cut in the butter until it is the size of small peas. Whisk the eggs with the sour cream and add it to the flour mixture. Mix until well blended. Knead the dough on a lightly floured surface until fairly smooth; divide into 4 to 6 portions, wrap in plastic wrap, and chill for 30 minutes.

On a lightly floured surface, roll out 1 portion of the pierogi dough at a time to 1/8 inch thick. Use a 3 ½-inch biscuit cutter to stamp out 192 rounds total. Lightly moisten the edges of each round with water. Place 1 tablespoon of goat cheese on 1 side of each round. Fold the dough over the cheese to create half moons. Firmly pinch the edges together to seal. Set the pierogi in a single layer on a baking sheet lined with parchment. Cover and refrigerate until service. (Note: Don’t make these more than 1 day ahead, or the dough will turn grey.)

Melt 12 ounces of the butter in a large skillet. Add the assorted mushrooms. Cover and sauté for 5 to 10 minutes, until just tender. Season with salt and pepper to taste. Set aside.

For each serving to order: Bring a large pot of salted water to a boil. Cook 4 pierogi in the water until tender, 6 to 8 minutes. Drain well and toss them with 1 1/2 teaspoons melted butter and salt to taste. Plate about 1 cup of the sautéed mushrooms and top with the pierogi. Drizzle with 2 tablespoons of the mushroom jus. Sprinkle with 1 1/2 teaspoons each coriander seeds and chives. Serve immediately.

Super Mushroom Veggie Pasta

Yield: 6

Serving size: 2 cups prepared recipe

Preparation Time: 10

Cooking Time: 10


1 14.5-ounce box Barilla Plus spaghetti
2 tablespoons olive oil
1 pound white button mushrooms, sliced
1 red bell pepper, diced
1 large onion, diced
1 cup bite-size broccolini pieces
1 pint grape tomatoes
1/2 cup vegetable broth
1/2 cup prepared pesto
1 cup baby spinach leaves
Freshly grated Parmesan (for garnish)


Bring a large pot of water to boil and prepare pasta according to package directions.

While water comes to a boil, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms, red bell pepper and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir and cook about 5 minutes more to brown mushrooms. Stir in broccolini, tomatoes, broth and pesto. Bring to a simmer, and then stir in spinach and cooked pasta.

Transfer to a serving bowl and sprinkle with Parmesan. Serve

Poached Eggs with Sauce of Mushrooms and Pancetta

Yield: 24 servings


Olive oil
1 pound 14 ounces shallots, cut into 1/8-inch slices
1 1/2 cups thinly sliced garlic
12 sprigs thyme
6 bay leaves
3 tablespoons black peppercorns
3 tablespoons fennel seeds
12 ounces pancetta, julienned
6 cups chicken stock
1 1/2 ounces dried shiitake mushrooms
1 1/2 cups balsamic vinegar
3 cups red wine
1 ½ cups cooking sherry
Salt and pepper

1 1/2 pounds crimini mushrooms, quartered
1 1/2 pounds shiitake mushrooms, sliced
1 1/2 pounds portabella mushrooms, 1/2-inch cubes
6 ounces shallots, minced
6 garlic cloves, minced
6 sprigs thyme
6 sprigs rosemary
3 cups olive oil
1 1/2 cups white wine
3/4 cup lemon juice
Salt and pepper

48 large eggs
48 thick slices baguette


To make Sauce: Sweat shallots, garlic, thyme, bay leaves, peppercorns and fennel in oil until golden and soft. Add pancetta, sauté on low until shallots are caramelized. Add vinegar and reduce by three-fourths. Add wine and sherry, reduce by three-fourths. Heat stock with dried mushrooms and reserve the mushrooms. Add stock and reduce until sauce coats back of a spoon. Remove thyme and bay leaves, season to taste. (Makes about 6 cups)

Slice reconstituted dried mushrooms. Mix together with fresh mushrooms, minced shallots, garlic, thyme, rosemary, olive oil, white wine, lemon juice and salt and pepper to taste. Sauté on medium to low heat until mushrooms release their juices and are tender. (Makes about 6 cups)

For each serving, to order: Poach 2 eggs. Toast and butter 2 slices of baguette. Reheat 1/4 cup shallot sauce with 1/4 cup sautéed mushrooms. Plate eggs on toast and gently pour sauce over top.