Posts Tagged ‘mixed mushrooms’

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.

Mushroom Tacos with Mexican Brown Rice and Tomatillo Salsa

Spice up your taco Tuesday with this meatless version of a family favorite. Mexican brown rice is seasoned perfectly and garnished with mushrooms and tomatillo salsa.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Serving Size: 4


1 tablespoon olive oil
1 large shallot, minced
1 poblano pepper, seeds and ribs removed, minced
1 jalapeno, seeds and ribs removed, minced
½ cup cilantro leaves, finely chopped
1 teaspoon salt
1 cup brown rice
For the tacos:
1 tablespoon olive oil
1 pound mixed wild mushrooms, halved
4 small shallots, thinly sliced
1 teaspoon salt
8 six-inch corn tortillas
Cilantro leaves, for serving
1 cup salsa verde or tomatillo salsa, for serving


  • In a medium lidded saucepan or Dutch oven heat the oil. Sauté the shallot, pepper, and jalapeno over medium-high heat until soft, about 3 minutes. Stir in the rice and cilantro. Sauté another minutes, until the rice is covered in the pepper mixture. Add 2 cups water and bring to a boil. Cover, turn the heat to low, and cook 45 minutes, or until the brown rice is soft and the water is absorbed. Rest for 10 minutes, then fluff with a fork.
  • Meanwhile, in a large skillet, heat the remaining oil. Sauté the shallots and mushrooms over high heat until the mushrooms are nicely browned, about 5 minutes. Add the salt and continue to sauté until the mushrooms have released all their moisture, about 3 minutes more. Set aside.
  • Divide the rice among the tortillas and top with the mushroom mixture. Garnish with cilantro leaves and serve alongside the tomatillo salsa.

Quinoa Risotto with Pan Roasted Mushrooms

What’s Gaby Cooking brought inspiration from her South American adventure directly into her home kitchen with Quinoa Risotto with Pan Roasted Mushrooms. Simple enough for dinner tonight!


8 ounces crimini mushrooms, cleaned and sliced
8 ounces baby portobello mushrooms, cleaned and sliced
6 ounces button mushrooms, cleaned and sliced
2 tablespoons butter
2 tablespoons olive oil
2 shallots, diced (or 1 medium onion)
4 cloves garlic, minced
1 cup quinoa
1/2 cup dry white Wine
2 1/2 cups chicken Stock
1/2 cup Parmesan Cheese
Kosher salt and freshly cracked black pepper


In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft. Season with salt and pepper set aside.

In a large skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute more. Add the quinoa to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.

Next add the white wine and stir the quinoa until the wine is absorbed.  Then add the chicken stock and let the quinoa cook until all the liquid has been absorbed.

Once the quinoa is cooked, add the Parmesan cheese and stir. Add the previously sautéed mushrooms and stir them into the risotto. Remove from heat and season with salt and pepper as well as the fresh thyme leaves as a garnish and serve.

Asian Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Serves 4
Prep Time: 15 mins.
Cook Time: 15 mins.


8 oz fresh Mushrooms
1 onion, chopped
4 cloves garlic
1 tbsp minced ginger
1/2 lb lean ground beef
1 tbsp canola oil
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 red pepper, finely chopped
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 head Boston lettuce
1/2 cup shredded carrot
1/4 cup chopped cashews (optional)


Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.