Posts Tagged ‘white button mushrooms’

Creamy Polenta with Mushroom Sauce

A combination of both white button and baby bellas are cooked simply and quickly and then place a top the polenta.  It’s stick to your ribs good. Have a small cup for lunch or a big bowl for dinner.


1 cups polenta
5 cups vegetable stock
¼ cup grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
8 ounces button mushrooms – stems removed, quartered
8 ounces baby bella mushrooms – stems removed, quartered
2 cloves garlic – minced
2 tablespoons roughly chopped flat leaf Italian parsley


  1. In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
  2. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
  3. Transfer polenta to serving dish, and top with the mushroom mixture.
  4. Serve immediately.

Fried Eggs, Mushroom and Kale Skillet

Jessica Fisher from Life as MOM cherishes breakfast time with her loved ones, especially when mushrooms are on the plate.

Yield: 1 serving


1/4 cup sliced onion
1/4 cup sliced mushrooms
2 slices bacon, chopped
2 handfuls sliced kale
2 eggs
kosher salt and freshly ground black pepper


1. In a medium skillet, cook the onion, mushrooms, and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn clear and start to brown, and the mushrooms will lose their water and start to brown.
2. Stir in the sliced kale and cover. Sauté for a minute or two.
3. Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for five to ten minutes on low, depending on how you like your eggs.

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 Pine Nut Pinwheels

These Pinwheels hit all the right notes for make-head appetizers. Not only are they always a hit with a crowd, they are a cinch to make in advance and take very little time to bake on the day of the party. This means they can be whipped them up the morning, or day before, and pop them in the oven right before guests arrive. It makes everything so simple!

Yields: 1 dozen Pinwheels


1 sheet puff pastry, thawed and rolled into a 14 x 11-inch rectangle
1 cup pine nuts, lightly toasted
3 tablespoons olive oil
1 pound mushrooms, sliced
¼ cup white wine
½ cup grated Parmesan cheese, divided


1. Preheat the oven to 375 degrees F.
2. Drizzle the olive oil in a medium sauté pan and heat the pan over medium heat. Add the mushrooms and cook until they are wilted. Then add the white wine and cook until it’s almost entirely evaporated.
3. Scoop the mushrooms into a small food processor and add the pine nuts. Pulse just until the mushrooms and nuts are coarsely ground, but not completely smooth.
4. Spread the mixture on the thawed puff pastry leaving a 1-inch border around the edges of the pastry. Sprinkle half of the grated Parmesan on top of the mushroom mixture.
5. Working carefully, beginning at the long end, roll up the puff pastry like a jelly roll. Cut the roll into 12 equal portions. Place cut side down onto baking sheets lined with parchment paper.
6. Bake pinwheels for about 10 to 12 minutes, or until they are lightly golden and baked through. Remove from the oven and immediately sprinkle the remaining Parmesan on top of the pinwheels. Allow to cool for about 15 minutes. Serve.

Mushroom Beef Sloppy Joes

Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Yield: 4 servings


8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns


Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.

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Farmers Market Mushroom Salad

Combine fresh ingredients to make a tasty dish perfect for hot summer days or nights.

Preparation Time:  10 minutes

Cooking Time:  10 minutes

Yield:  6-8 servings

Serving Size: 1 1/2 cups prepared


3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula


Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.

Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

Nutrition Facts:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling


1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)


Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving size: 1 lettuce leaf with ½ cup filling


1 large head Boston lettuce
1 small onion, cut into ½-inch dice (divided)
1/2 jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 lime, juiced
1 tablespoon low sodium soy sauce
7 1/2 teaspoons olive oil (divided)
1 tablespoon maple syrup
2 teaspoons dried leaf thyme
1 1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 ounces oyster mushrooms, cut into bite-sized pieces
4 ounces button mushrooms, halved

Papaya Salsa

1 large papayas, peeled, seeded and coarsely chopped
1 tablespoons chopped red onion
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
1/4 teaspoon dry red pepper flakes

Place ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.


1.  Remove 6 large lettuce leaves and set aside.  Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.

2.  Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender.  Puree until well combined. Set aside.

3. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat.  Add mushrooms, remaining onion and jalapeño; cook 2 – 3 minutes, turning often with a spatula.  Stir in the onion and pepper puree and cook for 1 to 2 minutes or until fragrant.

4.  Arrange lettuce leaves on large serving platter.  Top each with about 1/4 cup mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Foodservice portion

Crab and Mushroom Cakes with Chipotle Aioli

Take a culinary twist on the traditional crab cake with this crab and mushroom recipe at your next party.

Yield: 8 servings

Serving size: 1-4oz. cake with 1 tablespoon aioli


1 1/3 cups brown rice
1/2 cup Great Northern or cannellini beans (from a 15 to 16-oz. can), drained and rinsed
4 teaspoons unsalted butter
1/4 cup finely chopped red onion (about 1 small)
1 small jalapenos, seeded and finely chopped
1 large portabella mushrooms, gills removed and finely chopped
4 oz. cremini mushrooms, thinly sliced
4 oz. button mushrooms, finely chopped
1 tablespoon flour
1 egg, beaten
4 teaspoons low fat mayonnaise
3 tablespoons grated part-skim Mozzarella cheese
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper (divided)
1 (6-oz. pkg.) refrigerated crabmeat, cleaned and chopped
2 scallions, thinly sliced
4 oz. shiitake mushrooms, stems removed and thinly sliced
2/3 cup panko bread crumbs
1/4 vegetable oil

Chipotle Aioli

1/3 cup mayonnaise
1 chipotles chile in adobo sauce (from a 7.5-oz. can), seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard

Place all aioli ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.


1. Bring 2 cups of water to boil in a large saucepan.  Add rice, turn heat down and simmer 30 – 40 minutes.  Drain any excess liquid.

2. Meanwhile, place drained beans in a large bowl. mash thoroughly using the back of a fork or potato masher.  Set bowl aside.  Heat butter in a 3-quart saucepan over medium heat.  When melted, add onion and jalapeno.  Cook 3 – 4 minutes, stirring often.  Add portabella, cremini and button mushrooms.  Season with salt and pepper.  Cook until mushrooms are almost dry.  Stir in flour and cook 2 more minutes.  Remove from heat and, when cooled to room temperature, fold mixture into the mashed beans.

3. Stir egg, mayonnaise, warm cooked rice, cheese, lemon juice, cilantro and cayenne into mashed beans.  Fold in shiitake mushrooms, crab and scallions (the mixture will be sticky).

4. Portion into 24 mounds by packing mixture into 1/4 cup measure or small ice cream scoop, arranging in a single layer on a baking sheet.  Use a flat-bottomed mug or large glass to flatten each mound into a 2 to 3-inch patty.  Sprinkle with half of the panko crumbs, pressing in lightly.  Use a spatula to carefully turn each patty.  Sprinkle with remaining panko.

7. Heat 2 tablespoons oil in a non-stick 10-inch skillet until hot over medium heat.  Working in batches, cook patties 5 to 8 minutes or until well browned on both sides, adding oil as needed.  Keep warm until ready to serve.

8. Serve cakes topped with 1 teaspoon of chipotle aioli (recipe follows) each.

Nutrition Facts

One 4oz. cake with 1 tablespoon aioli: Calories: 324; Total Fat: 12g; Saturated Fat: 4g; Cholesterol: 54g; Sodium: 483mg; Protein: 12g; Carbohydrates: 43g; Dietary Fiber: 3g

Foodservice portion

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 6 servings

Serving size: 1 cup


1 1/3 cups whole wheat or high protein orzo
2 tablespoons olive oil (divided)
8 ounces button mushrooms, halved or quartered if very large
3 to 4 ounces oyster mushrooms, roughly chopped
3 to 4 ounces enoki, root trimmed and separated
2 cloves garlic, finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon red pepper flakes
fresh parsley, coarsely chopped
1/4 cup grated Parmesan cheese


1. Cook orzo as package directs, drain and place in a large bow; cover to keep warm.

2. Meanwhile, heat 2 teaspoons olive oil in a large nonstick skillet over medium heat.  Add button mushrooms, oyster mushrooms garlic, salt and pepper.  Cook, stirring occasionally, 5 to 8 minutes or until tender.  Gently toss in enoki mushrooms and cook 30 seconds longer.  Mix into warm orzo. Let rest 5 minutes.

3. Toss with last 4 teaspoons olive oil and remaining ingredients.  Serve warm.

Nutrition Facts

1 cup serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Foodservice portion

Grilled Mushroom and Chickpea Wrap with Basil

This vegetarian mushroom wrap is a lighter fare that has a nice Mediterranean flavor.

Yield: 6 wraps

Serving size: 1 wrap with 1/2 cup filling


1 1/4 pounds medium button mushrooms, halved
1/2 cup  extra virgin olive oil (divided)
1/2 teaspoon baharat or garam masala
3 tablespoons balsamic vinegar
4 teaspoons honey
2 1/4 teaspoons Dijon mustard
2 garlic, crushed and chopped
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (16 ounce) can chickpeas, drained
1 cup halved cherry tomatoes
1/2 cup fresh basil, coarsely chopped
6 (8 inch) flour tortillas


1. Heat grill or large skillet to medium high heat.  In a large bowl, toss mushrooms with 2 tablespoons olive oil.   Cook mushrooms in grill pan or skillet 2 – 3 minutes, turning often with a spatula.  In a large bowl, toss cooked mushrooms with baharat or garam masala.

2.  In a small bowl, whisk together remaining 1/3 cup olive oil, balsamic vinegar, honey, mustard and garlic. Season with salt and pepper.

3. Pour half of the dressing over the mushrooms. Toss to coat. Cover and set aside 20 minutes.

4. Meanwhile, In a small saucepan cover chickpeas with water, bring to a boil and simmer 5 minutes. Remove from heat, cool in liquid and drain.  Remove 1/3 of the chickpeas to a small bowl and lightly mash with the back of a fork or potato masher.  Return to saucepot and combine with remaining cooked chickpeas.

5.  Toss chickpea mix, tomatoes, basil and remaining dressing with mushrooms.

6.  Warm dry skillet to medium heat. Quickly warm each tortilla on both sides and remove to cutting board. Spoon a heaping 1/2 cup mushroom filling onto each tortilla; roll burrito-style and cut in half to serve.


Nutritional Information

1 wrap with ½ cup filling: Calories: 465; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 0g; Sodium: 733mg; Protein: 11g; Carbohydrates: 51g; Dietary Fiber: 6g

Foodservice portion

Mushroom Orzo with Parsley, Lemon Zest and Olive Oil (Foodservice portion)

This zesty vegetarian mushroom orzo is a crowd pleasing dish that’s low in sodium.

Yield: 24 servings

Serving Size: 1 cup


  • 8 cups whole wheat Barilla Plus orzo
  • 3/4 cup olive oil (divided)
  • 6 pounds enoki, oyster and button mushrooms, halved or quartered (depending on size)
  • 6 cloves garlic, finely chopped
  • 3 teaspoons sea salt (divided)
  • ¾ teaspoon freshly ground black pepper (divided)
  • 5 lemons, zested and juiced
  • 3 teaspoons red pepper flakes
  • 4 cups fresh parsley, coarsely chopped
  • 1 1/2  cups grated Parmesan cheese


1. Bring 5 quarts of water to boil in a large saucepot. Add orzo; cook 10 – 11 minutes or until firm.  Drain and place in a 2-gallon bowl; partially cover and keep warm.

2. In another bowl, toss together 1/4 cup olive oil, mushrooms and garlic. Season with 1 teaspoon salt and ½ teaspoon pepper. Warm a large sauté pan over medium heat; add mushroom mixture and lightly sauté until tender. Mix into warm orzo. Let rest 5 minutes.

3. Gently stir in remaining ingredients including reserved 1/2 cup olive oil. Season to taste with remaining salt and pepper. Serve warm.

Nutrition Facts

1 Serving: Calories: 399; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 4g; Sodium: 336mg; Protein: 16g; Carbohydrates: 65g; Dietary Fiber: 5g

Family portion