Posts Tagged ‘Side Dish’

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.

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.

Grilled Mushroom Kabobs

A favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble and marinated, then tossed onto the
grill for a few minutes to let the grill work its magic!


Mushroom Kabobs
1 pint whole mushrooms, portabella or white
1 green pepper, deseeded and cut into 2-inch pieces
1 yellow pepper, deseeded and cut into 2-inch pieces
1 onion, cut into 2-inch pieces
1 pint grape tomatoes

1/4 cup olive oil
2 cloves garlic, minced
Juice of 1 lemon
1/2 teaspoon dried oregano
1/2 teaspoon salt


Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.

Burgundy Mushrooms

These burgundy mushrooms make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make a day ahead.

Yield: 4 to 6 servings


1 pound whole white or Portabella mushrooms
1 tablespoon olive oil
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
pinch cayenne pepper
1 tablespoon Worcestershire sauce
1 cup beef broth
3 cups Burgundy or other dry red wine
salt, to taste


Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat. Add mushrooms, garlic powder, onion powder, and cayenne pepper. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated. Add in the Worcestershire sauce, broth and wine to the large stockpot. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.

Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
Add salt to taste and serve warm.

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits

This recipe is unique since the bacon bits are actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. The dish may just be the talk of the dinner table.

Yield: Makes 6 servings (3/4 cup each)


1 1/2 pounds medium Brussels sprouts, trimmed, and halved lengthwise
3 tablespoons extra-virgin olive oil, or to taste
1 teaspoon aged balsamic vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
1 recipe Baby Bella Bacon Bits (see below)


Preheat the oven to 425°F. Toss together the Brussels sprouts, oil, vinegar, pepper, and salt in a large bowl. Transfer to a large rimmed baking sheet and arrange in a single layer, cut side up.
Roast until well caramelized and just tender on the inside, about 25 minutes, flipping over Brussels sprouts halfway through the roasting process. If desired, sprinkle with additional extra-virgin olive oil and sea salt.
Transfer to a serving platter or bowl, sprinkle with the Baby Bella Bacon Bits, and serve immediately.

Baby Bella Bacon Bits

Yield: Makes 1/2 cup


2 teaspoons turbinado (raw) sugar
1/4 teaspoon + 1/8 teaspoon sea salt
1/4 teaspoon + 1/8 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
8 ounces crimini (baby bella) mushrooms, stems removed*, thinly sliced (1/8-inch thick)
2 tablespoons extra-virgin olive oil


Preheat the oven to 275°F. Stir together the sugar, salt, paprika, chili powder, and garlic powder in a small bowl.
Add the mushrooms to a medium bowl, drizzle with the oil, and toss to fully coat. Sprinkle with the seasoning mixture and toss to fully coat. Arrange in a single layer on a large nonstick baking sheet.
Roast until reduced in size by about 50 percent and deeply caramelized, about 1 hour 15 minutes. There’s no need to stir or flip over during roasting. Scrape up mushrooms with a spatula to make sure they’re not sticking to the pan; rearrange in a single layer; turn off oven; and return to the warm oven for 45 minutes, to allow to crisp.
Remove from the oven and cool the baby bella bacon bits on the pan on a rack to allow to further crisp, at least 15 minutes, and serve. If desired, prepare and store in the refrigerator overnight; bring to room temperature before serving.

*Save mushroom stems for other cooking purpose.

Mushroom Mango Salad

Servings: 8-10


12 Portabella mushrooms, roasted and sliced
6 large mangos, peeled and cut into ½-inch cubes
2 avocados, cut into ½-inch cubes
6 heads endive, cleaned and separated leaves
2 lbs. cooked red wheat berries
Handful mint, chopped
Handful cilantro, chopped

Sweet Chili Sauce
6 Tbsp. sweet chili oil
3 Tbsp. rice vinegar
½ tsp. Kosher salt
6 Tbsp. apple cider vinegar
6 Tbsp. white vinegar
3 Tbsp. olive oil
2 Tbsp. white sugar
½ tsp. black pepper


Combine all ingredients together and toss with sweet chili sauce.

Arborio & Mushroom Fall Side Dish

Erin from $5 Dinners shares a recipe for a a fall flavored mushroom dish that can be served chilled or warm, allowing you to enjoy the taste of fall comfort whether you live north, south, east or west.


1 Tbsp butter
1 Tbsp olive oil
2 Tbsp. minced onion, or 1 small onion, finely chopped
1 tsp. dried basil
1 cup Arborio rice
2 cups chicken broth (plus 1 cup water)
1 tsp. olive oil
8 oz. baby bella mushrooms, chopped
10 oz. fresh spinach leaves
Salt and pepper
1 sweet apple, such as honeycrisp, peeled and chopped


  1. Heat the butter and olive oil to medium saucepan. Add the onion and basil and sauté for 2 minutes. Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice. Then add the 1 cup of water and continue cooking until it has been absorbed.
  2. Meanwhile, sauté the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.
  3. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.
  4. Stir in the apple pieces.
  5. Serve Arborio & Mushroom Fall Side Dish, warm with some chicken, or chilled for a quick lunch on the run.

Simple Sauteed Mushrooms

Robyn from Add a Pinch realized that turning picky eaters into mushroom lovers is as simple as involving them in the cooking process. Try this simple mushroom sauté at your next family meal.

Serves 6


3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
2 shallots, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
1/4 cup chicken stock
salt and pepper, to taste


1)  Melt butter along with olive oil in a large skillet over medium heat.
2)  Add garlic, shallot, and mushrooms, and chicken stock.
3)  Sauté until tender, about 15 minutes.
4)  Remove from heat and serve immediately.

Bacon-Wrapped Rosemary Mushrooms

Salty bacon, earthy herbs and mushrooms. Delicious!

Yield: makes 12 appetizers

Serving: 1 wrapped mushroom


12 mini portabella or button mushrooms
A handful of rosemary sprigs
¼ cup apple cider vinegar
½ teaspoon kosher salt
3 tablespoons olive oil
6 strips of thin bacon, sliced in half


1. Clean the mushrooms and cut the stems. Using a mortar and pestle, mash a tablespoon of rosemary sprigs and add to a medium-sized bowl. Reserve the remaining rosemary. Mix in the apple cider vinegar and the salt. Slowly whisk in the oil to create an immersion. Add the mushrooms and marinate for at least 20 minutes.
2. Preheat the oven to 400º F. Drain the mushrooms. Wrap a ½ slice of bacon around each mushroom along with a small piece of rosemary, securing with a toothpick, if necessary, or placing on a baking sheet, seam side down. Repeat until all mushrooms are covered
3. Bake for 15-18 minutes or until bacon is crisp. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts:

Calories: 120; Total Fat: 10g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 210mg; Protein: 3g; Total Carbohydrate: 4g; Dietary Fiber: 1g

Mushroom Feta Quinoa Risotto

This savory vegetarian risotto is sure to satisfy with its hearty whole grains and meaty mushrooms.

Yield: 2 cups prepared

Servings: 4-6 servings


4-5 cups low-sodium chicken broth
2 T olive oil
3 shallots, chopped
3 cloves garlic, chopped
2 cups mushrooms of your choice (I used shiitake & baby bella), chopped in 1-inch pieces
1 1/2 cups quinoa
1/2 cups dry white wine
4 oz. feta cheese, crumbled
2 cups spinach


1) In a medium saucepan, bring chicken broth to a boil then lower to a simmer and keep on burner.
2) In a separate, medium-large saucepan, heat your olive oil over medium heat. Add the shallots, garlic, and mushrooms and cook for about 3 minutes, until onions are transparent.
3) Add the quinoa to the pot and cook for about 2 minutes.
4) Pour the wine in, listen to it sizzle, and then stir it a bit while the quinoa absorbs the wine.
5) Add one cup of chicken broth to the pot and stir a bit. You don’t have to constantly stir, but do check on the quinoa from time to time to make sure it’s not sticking to the pot. As soon as the chicken broth is absorbed by the quinoa, add another cup. Continue until the quinoa is nice and tender, but still firm. Don’t be a afraid to taste! That’s the best part.
6) Once all of the broth has been absorbed, stir in feta cheese. Take the risotto off the heat and stir in the spinach so it gets a little wilted.
7) Enjoy the most perfect comfort food of all.

Nutrition Facts:

Calories: 370; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 340mg; Protein: 17g; Total Carbohydrate: 42g; Dietary Fiber: 4g

Purple Potato and Mushroom Casserole

Warm up cold nights with this easy vegetarian casserole made with mushrooms and potatoes.

Yield: 4

Serving Size: 1/4th of recipe


4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine


1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.
2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.
3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.
4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Nutrition Facts:

Calories: 250; Total Fat: 16g; Saturated Fat: 10g; Cholesterol: 45mg; Sodium: 240mg; Protein: 9g; Total Carbohydrate: 16g; Dietary Fiber: 2g

Mushroom Cranberry Stuffing

Erin from $5 Dinners puts a savory and sweet spin on traditional stuffing that will please every palate at your holiday feast.

Serves: 8-10


1 Tablespoon olive oil
16 oz. sliced mushrooms
1 small white onion, chopped
¼ cup Marsala cooking wine
12 oz. package herb cubed stuffing mix
1 cup dried cranberries
1 teaspoon celery salt
½ teaspoon sage
½ teaspoon pepper
2 ½ cups vegetable broth


  1. Preheat oven to 350.
  2. Add the olive oil to a large skillet and then sauté the sliced mushrooms and chopped onion with the Marsala cooking wine. Let sauté for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
  3. In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper. Once the mushrooms have sautéed, add them to the stuffing mix and toss well.
  4. Stir the vegetable broth into the stuffing mix and gently turn into a 9×13-inch glass baking dish.
  5. Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time if you want a crispy top.
  6. Serve warm as side dish.