Posts Tagged ‘white button mushrooms’

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

Makes 22 stuffed mushrooms


22 white or crimini mushrooms
4 tablespoons of extra virgin olive oil
½ pound of loose Italian sausage
½ cup of boursin cream cheese
1 cup of bread crumbs
11 strips of bacon, cut in half
Kosher salt and fresh cracked pepper to taste


1. Preheat the oven to 400°.
2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
3. Fold the chopped steams in with the Italian sausage until combined.
4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
8. Serve hot!

Steak with Herb Sautéed Mushrooms

Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant.

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes


3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
2 fillets
kosher salt/black pepper


Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary. WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides.

Continue cooking until the internal temperature reaches 145 for medium.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Evenly distribute sauteed mushrooms over fillets.

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.

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Yield: Makes 1 gallon

8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish shredded
Parmesan for garnish

1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Buttermilk Biscuits and Mushroom Gravy

Looking for a hearty meatless meal? This buttermilk biscuits and gravy recipe uses button mushrooms in place of the meat, making this dish a lighter yet flavorful option.

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: Makes 8-10 Biscuits

Serving Size: Serves 4-6


For the Biscuits:

4 Cups All-Purpose Flour, plus more for dusting
1 Tablespoon Coarse Sea Salt
1 ½ Tablespoons Baking Powder
1 Teaspoon Baking Soda
2 Sticks Unsalted Butter, cubed and chilled
1 ½ Cups Low-Fat Buttermilk

For the Gravy:
4 Tablespoons Unsalted Butter
8 Ounces Button Mushrooms, diced
2 Sprigs Thyme
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 Clove Garlic, grated
4 Tablespoons All-Purpose Flour
1 Tablespoon Dry Marsala
¼ Cup Low-Sodium Vegetable Stock
1 ½ Cups Low-Fat Buttermilk


  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • First, make the biscuits. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or two knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.
  • Knead the dough on a floured surface until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter or large glass, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
  • Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool on the baking sheets.
  • While the biscuits bake, make the gravy. Melt the butter in a large skillet over medium/low heat. Add the mushrooms and thyme to the skillet. Stir to evenly coat with the butter. Sautee for 15-20 minutes, stirring occasionally.
  • Add the garlic, salt, and pepper to the mushrooms. Stir and sauté an additional minute.
  • Sprinkle in the flour and mix until all the mushrooms are evenly coated and the butter is absorbed into the flour. Add the marsala and stir. Slowly pour in the stock and stir until combined with the flour/butter mixture. Break up any clumps of the flour/butter mixture with your spoon.
  • Pour in the buttermilk. Turn the heat up to medium. Stir to combine. Bring to a simmer. Once simmering, reduce heat to low and cook for 10-15 minutes until mushroom gravy thickens.
  • When biscuits are baked and slightly cooled, pry a biscuit open and spoon mushroom gravy over the open biscuit.

Triple Mushroom Truffle Goat Cheese Pizza


1 ½ cup crimini mushrooms, sliced
1 ½ cup medium white mushrooms, sliced
1 ½ cup Portobella mushrooms, sliced
1/8 cup olive oil
Kosher salt and fresh ground pepper to taste
¼ cup ricotta cheese
¾ Tbsp. crème fraiche
½ tsp. fresh parsley
½ tsp. fresh basil
½ tsp. fresh oregano
1 tsp. honey
20 oz. fresh pizza dough, stretched to 18” round and placed on pizza disk and allowed to rise
4 cups arugula, slightly wilted
¾ cup truffle goat cheese
¾ cup shredded mozzarella
2 Tbsp. truffle oil


Preheat oven to 450 degrees.
Sauté the mushrooms in olive oil for 1 minute. Add a pinch of kosher salt and fresh ground pepper. Set mushroom mixture aside. Mix the ricotta, creme fraiche, parsley, basil, oregano and honey, and set aside.

To assemble the pizza, spread cheese mixture on top of the pizza dough, leaving a 1-inch border free of cheese. Sprinkle the mushroom mixture over the cheese mixture. Spread the wilted arugula over the mushrooms. Sprinkle the truffle goat cheese on top of the arugula and then finish with the shredded fresh mozzarella. Bake in a pizza oven (or a 450 degree convection oven) for 6-8 minutes. The crust should be brown and the top bubbly. Drizzle cooked pizza with truffle oil.

Marinated Grilled Mushrooms

Kristen from Dine and Dish shares a recipe for Marinated Grilled Mushrooms that proves the most gourmet meal can be served right in your own home.


1 Tablespoon butter, diced
1 8oz packaged fresh whole mushrooms, cleaned and patted dry
1/2 cup reduced sodium soy sauce
1 Tablespoon minced garlic
1 teaspoon fresh ginger, grated
1/4 cup fresh Romano cheese, grated


  1. Whisk together soy sauce, garlic and ginger in a medium bowl. Add mushrooms and stir around. Cover and refrigerate for 30 minutes.
  2. Prepare a large piece of foil by spraying with cooking spray. Add diced butter.
  3. Remove marinated mushrooms from the bowl with a slotted spoon. Place mushrooms in the foil and fold the packet up and seal tightly.
  4. Grill over medium high heat, turning the foil packet twice, for 7-10 minutes or until mushrooms are tender.
  5. Carefully remove from foil packet and top the mushrooms with grated Romano cheese. Serve warm as an appetizer or side dish.
  6. For stovetop method, simply sauté marinated mushrooms in melted butter for 7-10 minutes over medium high heat.

Mushroom Bhuna

Brooke from Cheeky Kitchen shares an Indian inspired mushroom dish that will make you feel like you took the entire family on a global adventure at the dinner table.


2 tablespoons olive oil
4 cloves garlic, chopped
1/2 purple onion, diced
1/2 poblano pepper, finely chopped
3 ounces white mushrooms
3 ounces baby bella mushrooms
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon garam masala
1 lemon, freshly squeezed
1 tablespoon sugar
1/2 tablespoon salt
1/4 cup fresh cilantro, basil, and/or mint, chopped


In a large, deep skillet, heat olive oil over medium-high heat.
Add garlic, onion, and pepper. Cook until fragrant, about 1 minute.
Add mushrooms, tomatoes, garam masala, lemon juice, sugar, and salt.
Bring to a boil, then turn down to simmer and cook for 15-20 minutes, or until the tomato sauce is thickened and mushrooms are tender.
Sprinkle with fresh cilantro, basil and/or mint. Serve immediately.

Pairing Suggestions

This simple, savory mushroom side-dish is perfect when paired with your favorite curry chicken or coconut shrimp recipe, and a side of white wine.

Grilled Rosemary Mushroom Skewers

Paula from bell’alimento substitutes a rosemary sprig for a traditional skewer in this family-favorite mushroom recipe that’s perfect on the grill during a casual summer evening or large backyard get-together.

Servings: 4


4 tablespoons olive oil
1 tablespoon minced fresh rosemary
4 fresh rosemary sprigs
8 medium button mushrooms – stems removed
4 grape tomatoes
4 1” pieces yellow bell pepper


1. Preheat grill (or grill pan).
2. In a small bowl whisk together the olive oil, minced rosemary and salt/pepper to taste.
3. Remove 75% of the rosemary needles from the rosemary sprigs creating a “skewer.”
4. To assemble the skewers, place a mushroom, tomato, pepper and another mushroom onto an individual rosemary skewer. Continue until all skewers are complete.
5. Brush marinade onto the skewers. Place the skewers onto the hot grill and cook for approximately 2 minutes on each side.
6. Serve and enjoy.


Save the rosemary needles you remove from the “skewers” dry them out and save for later use.

Penne with Mushroom Puttanesca

Make a simple penne pasta for a family dinner.

Serving: 4-6 servings

Serving size: 1 cup prepared recipe


1 package (12 ounces) penne pasta, uncooked
1/4 cup olive oil
1/2 cup chopped red onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 pound fresh white mushrooms (or a mixture of mushrooms), quartered (about 5 cups)
8 ounces crimini mushrooms, quartered (about 2-1/2 cups)
1 can (14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
1/4 cup sliced pitted calamata or ripe black olives
6 anchovy filets, coarsely chopped (about 1 tablespoon)
3 tablespoons chopped drained capers
1 teaspoon salt


In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium-high; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes; reduce heat to medium; simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired.

Nutrition Facts

Calories: 570; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 1170mg; Protein: 32g; Total Carbohydrate: 93g; Dietary Fiber: 8g

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.

Mushroom Risotto with Bacon and Peas

Robyn from Add a Pinch understands that the key to getting the family around the table is through delicious meals, and her Mushroom Risotto with Bacon and Peas never fails.

Serves: 6 to 8


1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving


1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.