Posts Tagged ‘Mushroom Monday’

Eggplant and Shiitake “Meatballs”

These “Meatballs” are made with roasted eggplant mixed with sauteed shiitake mushrooms and quinoa, then cooked in oil to give them a crispy coating.

Servings: 8

Time: 1 hour, 35 minutes


1 small eggplant
1 tbsp olive oil
4 oz Shiitake Mushrooms, cleaned, stems removed and diced
¾ cup Quinoa
1 ½ cups water
1 large egg
1 egg white
¼ cup grated Parmesan cheese
2 cloves garlic, grated
1 tsp salt
½ tsp black pepper
Pinch of crushed red pepper flakes
1 tsp chopped basil
1 tsp chopped parsley
Vegetable oil, for frying
Marinara sauce


Preheat the oven to 350°F.

Using a fork, prick holes all over the eggplant. Place eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/shrivels. While the eggplant roasts, cook the quinoa and mushrooms.

In a small pot, bring 1 ½ cups of water and quinoa to a boil. Reduce to a simmer and cover with lid. Let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork.

In a small skillet, heat the olive oil over medium heat for a minute. Add mushrooms to skillet and sauté for 7-10 minutes until golden.

Once the eggplant is cooled, slice in half length-wise. Use a spoon to scoop out the flesh. Give it a chop and discard the eggplant skin. Add eggplant, quinoa and mushrooms to a medium mixing bowl.

Mix in the egg, egg white, Parmesan, garlic, salt, pepper, crushed red pepper flakes, basil and parsley. Mix well.

Line a baking sheet with parchment/wax paper. Form the shiitake/eggplant mixture into large balls. Place on the lined baking sheet. Place the sheet with all the “meatballs” in the refrigerator for 20 minutes while you heat the oil.

Fill a large, heavy-bottomed skillet about ¼ of the way up with vegetable oil. Heat oil over medium-high heat for about 10 minutes.

Remove the “meatballs” from the fridge, add four to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way.

Serve the “meatballs” with marinara sauce and your favorite pasta.

Meatless Sliders

Inside the lovely little homemade dinner roll is a scrumptious little veggie burger topped with smoked Gouda and drizzled with a very tasty tamari soy reduction.

Servings: 20

Time: 1 hour


4 cups whole wheat bread crumbs
½ cup chopped toasted walnuts/hazelnuts/almonds
2 cups grated carrots
1 cup finely chopped mushrooms
4 tbsp grated onion
½ tsp salt
⅛ tsp pepper
3 eggs, beaten
¼ cup + 1 tbsp milk
Olive oil for cooking
Sliced smoked Gouda cheese
20 dinner rolls

Tamari Reduction Sauce:
1 tbsp grapeseed oil
1 tbsp butter
½ cup mirin
½ tsp tarragon
½ tsp black pepper
½ tsp Pollen Ranch Fennel Pollen (optional)
3 tbsp aged tamari soy sauce


Place all three type of nuts in bowl of a food processor and pulse until finely chopped.

Combine nuts with the rest of ingredients and form into little patties. Heat olive oil in a medium skillet and brown the burgers on both sides. Place a slice of cheese on each burger and heat until melted. Place sliders on buns and drizzle with the tamari reduction.

Tamari Reduction:
Place skillet over medium heat. Add grapeseed oil and butter to skillet. Add mirin, turn heat up to medium-high and cook until sticky bubbles form. Lower heat to medium and add tarragon, pepper and fennel pollen. Add tamari and continue to cook another 5-10 minutes, until the sauce becomes thick and has consistency similar to syrup.

Drizzle sliders with tamari reduction and serve.

Pappardelle ala Boscaiola

This version of Boscaiola is relatively fast and very easy. It’s made using only tomatoes, parsley, garlic, mushrooms and, of course, pasta.

Servings: 3


1 lb Mixed Fancy Mushrooms (Maitake, Oyster, Shiitake and Crimini*)
1 (14.5 oz) can of diced tomatoes
½ cup white wine (Pinot Grigio)
3 tbsp extra virgin olive oil
5 whole garlic gloves
½ cup finely chopped Italian parsley
¾ lb pappardelle or other pasta
Salt and pepper
¼ tsp crushed red pepper
Grated Parmesan cheese (optional)
*There are a few great “Fancy Mushroom Blends” available at supermarkets that package several varieties of Mushroom in one.


Set a pot of well-salted water to boil for the pasta.

In a large skillet, heat olive oil and garlic cloves over medium-heat until garlic begins to get slightly golden but not burnt. Add the canned tomatoes, a few shakes of salt, and about 5 turns of freshly ground black pepper. Add white wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate. Add mushrooms and crushed red pepper.

Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the garlic cloves and discard. Stir in parsley and taste for seasoning, adding extra salt and pepper if desired.

Once water is boiling, cook pasta as directed. Drain and set aside until sauce is done, reserving some pasta water to loosen the noodles if they stick. Plate pasta with the boscaiola sauce and garnish with parsley sprigs and an optional sprinkle of Parmesan cheese.

Spinach, Mushroom and Artichoke Casserole

This casserole is aptly named Spinach, Mushroom and Artichoke Casserole. It’s rich, creamy, hearty and, of course, totally delish.

Time: 1 hour, 23 minutes


5 cups baby spinach
4 oz crimini mushrooms
1 clove of garlic
½ cup onions
8 oz shiitake mushrooms
1 cup Parmesan cheese
6 oz cream cheese
1 cup whole milk
1 cup jasmine rice
1 (14 oz) can of artichoke hearts, quartered
1 cup vegetable stock
Black pepper
Kosher salt
⅔ cup Panko breadcrumbs
¼ cup extra virgin olive oil
¾ cup water


Finely chop onion to measure indicated amount. Roughly chop spinach to measure indicated amount.

Use paper towels to brush any dirt off the mushrooms. Remove stems and discard, then thinly slice the mushroom caps. Add to spinach.

Smash garlic under the side of your chef’s knife to remove peel. Mince garlic. Add to spinach and mushrooms.

Pour rice, water and veggie stock into a medium saucepan. Set over high heat. Proceed with next step as liquid comes to a boil.

Heat a large pot over medium heat. Add olive oil and warm. Once oil is warm, add onions. Sauté until translucent, just a few minutes, stirring often. Add mushrooms, spinach and garlic to the onions. Season with salt and pepper, then cook until mushrooms are softened and all moisture has cooked out of the spinach, about 5-7 minutes. Stir often.

Once water is boiling, cover pot, lower heat and simmer about 12-15 minutes until rice is nearly tender and liquid is absorbed. Rice will be slightly undercooked.

Preheat oven to 350 degrees.

Drain liquid from the can of artichokes. Once mushrooms and spinach are softened, add artichokes and cook to heat through, continuing to stir often. Pour in milk, then add cream cheese and Parmesan cheese. Stir until cheeses are melted and ingredients are well combined. Remove from heat.

In a small mixing bowl, combine panko and olive oil.

Once rice is done cooking, add to the creamy mushroom mixture. Stir until well combined, then pour into a 9”x9” baking dish. Cover with panko mixture. Place casserole in preheated oven and cook until top is golden brown, about 15-20 minutes. Scoop the spinach, mushroom and artichoke casserole onto each dinner plate.

Mushroom Tikka Masala

Easy and delicious Mushroom Tikka Masala is a combination of vegetables marinated in a spicy yogurt sauce, then grilled to give the dish a char, traditionally achieved in a tandoor oven.

Servings: 4-6
Time: 3 hours


20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel
20 pieces of onion, same size as mushrooms
20 pieces of green bell pepper, same size as mushroom
20 pieces of tomato without pulp, same size as mushrooms
1 cup of plain yogurt (Greek or thick)
1 tbsp of ginger, freshly grated
1 tbsp of garlic, freshly grated
1 tbsp, of fresh lemon juice
1 ½ tbsp of chickpea flour/Besan
1 tbsp or to taste of Garam Masala
¾ tsp of salt
1 tsp of paprika (non-spicy) or Kashmiri red pepper powder for color
1 tbsp of oil to brush the skewers while grilling
For side: lemon slices, julienned onions and tomatoes slices
Bamboo skewers


Soak bamboo skewers in water for 2 hours.

Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready. Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours.

Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables.

Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially.

Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve.

Artichoke, Spinach and Goat Cheese-Stuffed Mushrooms

Servings: 12

Time: 1 hour


12 stuffing mushrooms (e.g. portabella mushrooms)
5 oz chopped, frozen spinach, thawed and squeezed dry
5 oz canned or frozen (thawed) artichoke hearts, chopped
1 medium shallot, minced
2 cloves of garlic, minced
⅓ cup fresh breadcrumbs
2 tbsp lemon juice
2-3 oz goat cheese, crumbled
⅓ cup Parmesan cheese, grated
Salt and pepper to taste
Extra virgin olive oil and grated Parmesan cheese


Preheat the oven to 375°F. Line a baking sheet with foil.

Heat a small sauté pan with a tablespoon of olive oil and sauté shallot and garlic until soft and fragrant (about 5 minutes). Let cool before adding to the other stuffing ingredients.

Combine stuffing ingredients in a bowl along with the sautéed garlic and shallots.

Clean the mushrooms by wiping them with dry or slightly damp paper towel. Remove the stems and scoop out the center, creating a cavity for the filling.

Fill mushrooms with the stuffing ingredients and place on the prepared baking sheet. Sprinkle mushrooms with a little more grated Parmesan cheese and drizzle with extra virgin olive oil. Bake for 10 minutes.

Mushroom Pasta

This pasta is great way to get protein, carbs, and vegetables all together in one dish, without touching any meat, or overdoing it on the calories intake.

Servings: 2

Time: 25 minutes


½ tbsp sesame oil
½ onion
8-10 mushrooms, sliced (of your choice)
2 cups kale, cut into bite sized chunks
3 eggs, lightly beaten
1 ½ cups pasta (Quinoa pasta or regular)
1 clove garlic
1 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp fresh parsley, finely chopped
1 tbsp sesame seeds, toasted


Heat the oil in a sauté pan over medium-high heat. Add onions, and cook until browned. Turn down the heat to medium and add mushrooms, kale and garlic. Once mushrooms are softened and the kale has wilted slightly (but still bright green) remove all from the pan and put aside.

Add eggs to the same pan, stirring regularly and breaking up into small pieces as it cooks.

Meanwhile cook pasta according to package directions. Drain.

Once eggs are cooked, add the kale and mushroom mix back to the pan. Add soy sauce, Worcestershire sauce and parsley. Cook for a few minutes until heated through. Once the pasta is cooked, add to the pan and cook for a few minutes, stirring to ensure the pasta is coated in the sauce.

Serves two as a main dish or four as a side. Sprinkle with toasted sesame seeds.

Mushroom Stroganoff

A combination of different fresh mushrooms will add to the depth of flavors in this stroganoff.

Time: 1 hour, 30 minutes


1 lb fresh mushrooms of your choice
1 (1 oz) pkg. dried porcini mushrooms
2 tbsp canola or grapeseed oil
1/4 cup all purpose flour
3 tbsp butter, melted
1 cup (plus 2 tablespoons) sour cream
2 cloves garlic, minced
1 cup finely chopped onion
3 tbsp chopped fresh parsley (divided)
2 tsp salt
¼ tsp white pepper (or more)
Egg noodles or cooked rice
Chopped fresh parsley for serving


Place porcini mushrooms in 2 cups very hot water and let soak for 20-30 minutes. Note: you’re going to be using this soaking liquid, so don’t throw it out!

Wipe the mushrooms clean of any dirt or debris. If using button or crimini mushrooms, cut them into quarters. Cut any other mushrooms you are using into about the same size as the crimini.

In a heavy dutch oven or large sauté pan, heat the oil over medium heat and then add the onion. Sauté for 5-6 minutes, until very soft and then add the garlic. Sauté for a couple more minutes. Add all of the cut mushrooms and cook for about 5 minutes or until starting to soften.

Meanwhile, strain the porcini mushrooms from their soaking liquid, reserving the liquid. Depending on how long you soaked them, you should have about 1 ½ cups liquid. Chop the porcinis if they are fairly large and add them to the pan.

Stir flour into the melted butter and whisk, stirring well to coat the mushrooms. Cook briefly to heat through and then add the porcini liquid, salt and pepper and let this simmer for about 5-6 minutes. The mixture should be fairly thick (the sour cream will loosen the sauce later).

Turn off the heat and let sit uncovered for a few minutes to thicken, but keep warm.
Stir in sour cream and 2 tablespoons of the chopped parsley. Turn up the heat to medium-low and heat through (do not boil). Add salt and pepper to taste.

Serve over egg noodles or rice and top with remaining chopped parsley.

Fancy Mushroom & Gouda Style Melts

These easy mushrooms melts are meaty, creamy and cheesy. Perfect for a quick lunch.

Servings: 2

Time: 30 minutes


2 tsp butter
1 cup sliced fancy mushrooms of choice (e.g. shiitake, chanterelles, etc)
½ red onion, sliced
Salt & pepper
Sliced Gouda cheese, to taste
2 lightly toasted slices of whole wheat bread
2 tsp chopped parsley


Melt butter in a skillet. Add mushrooms and onion, season with salt and pepper and sauté until browned.

Top each slice of bread with mushroom and onion mixture and slices of cheese.

Broil the slices for about 5 minutes making sure to not burn the cheese. Cheese should melt until it is golden brown.
Garnish each melt with fresh parsley.

Sloppy Sandwich Made Just Right

Servings: 6-8


2 portabella mushroom caps, roughly chopped
½ large green pepper
1 quarter of a large red onion
1 tsp avocado oil
2 cloves garlic, minced
½ cup cooked quinoa (cooked in vegetable broth)
¾ cup marinara sauce
¼ tsp iodized sea salt
½ tsp chipotle powder
½ tsp taco seasoning
Whole wheat buns
Sliced onion
Yellow mustard
Dill pickles


Pulse mushrooms, green pepper and onion in a food processor (separately). Each should be finely diced but not so processed that it becomes water. The mushrooms should look finely crumbled.

Heat oil in skillet on medium-high heat and quickly sauté the garlic. Add mushroom, pepper and onion mix, sauté on high heat for 1-3 minutes. Add quinoa and sauté, still on high heat, for a few more minutes. Add marinara sauce and spices, bring mixture to a boil. Stir frequently for 5 minutes. Reduce heat and simmer for 10 minutes.

Serve on a toasted whole wheat bun with sliced red onion, yellow mustard and dill pickles.

Mushroom Cassoulet

Traditionally made with meat, this slow-cooked bean stew with vegetables and fresh herbs, has been reinvented with mushrooms.

Servings: 4-6

Time: 2-3 hours


2 cups portabella mushrooms, chopped
1 cup shiitake mushrooms, chopped
1 cup cannellini beans, soaked overnight or for six hours (to soak, cover with two inches of water in a bowl)
2 tbsp olive oil
1 medium yellow onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
4 garlic cloves, peeled and chopped
5 cups water (preferably filtered)
2 tbsp tomato paste
1 tsp smoked paprika (pimenton)
1 bouquet garni of bay leaf, thyme and parsley tied together with kitchen twine
1 cup breadcrumbs
2 tbsp extra virgin olive oil
2 tbsp parsley, chopped
Salt and freshly ground pepper


Preheat the oven to 350°F.

In a braising pan with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add onion, celery and carrots, stirring occasionally until lightly caramelized (about 10 minutes). Add garlic and cook for 1 more minute. Add the mushrooms and cook until tender, about 4 minutes.Add cannellini beans, water, tomato paste, paprika, bouquet garni and a pinch or two of salt and a dash of pepper. Stir to combine. Cover with lid and bake in the oven for 90 minutes to 2 hours, or until beans are tender.

Meanwhile, toss the breadcrumbs with the olive oil, parsley, salt, and pepper.

Remove cassoulet from oven and check seasoning (salt and pepper). Top with breadcrumb mixture and bake uncovered for another 30 minutes or until golden brown.

Serve family style.

Spicy Sloppy Mushroom Sliders

Debbie, of the Mountain Kitchen, makes-over her original Sloppy Joe recipe with mushrooms, for a great vegetarian alternative.

Servings: 8

Time: 45 minutes


2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
1 ½ tbsp pickled jalapenos, diced
2 tbsp tomato paste
1 lb Portabella mushrooms, chopped (half finely chopped and half coarsely chopped)
2 tsp pickled jalapeno juice
1 (15 oz) can tomato sauce
1 tbsp red wine vinegar
1 tbsp molasses
1 tbsp Worcestershire sauce
1 tsp mustard powder
1 tbsp prepared mustard
Kosher salt & freshly ground black pepper to taste
Slider rolls


Heat oil in a large nonstick skillet over medium-high heat. Add garlic to oil and heat until fragrant (do NOT brown), about 30 seconds. Add onion and red bell pepper to the skillet and sauté until onions and bell pepper are tender, about 5-8 minutes. Add the jalapenos and tomato paste. Cook 2-3 minutes more, stirring occasionally, allowing the paste to brown in the bottom of the pan. Add mushrooms to the skillet and allow them to cook about 2-3 minutes. Stir in the rest of the ingredients, reduce heat to low and simmer for 20-30 minutes.

Meanwhile, warm rolls in the oven for about 5-10 minutes, then slice open and spoon the spicy sloppy mushroom mixture onto each bun and serve.