Posts Tagged ‘white button’

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 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.

Mushroom Pizza Rolls

Involve the whole family in making these homemade pizza rolls. Children will enjoy witnessing the magic of bread baking as they help knead the dough and add the fillings. These rolls make a filling snack or serve them with a salad for a meal. Be sure to add some extra warmed pizza sauce on the side for dipping.

Makes: 12 rolls

Preparation time: 20 minutes, plus 1 hour 20 minutes for dough to rise
Bake time: 25 minutes


¾ cup water, warmed to 110-to-115 degrees F
2 teaspoons dry active yeast
2 teaspoons honey
2 ½ cups all-purpose flour
2 tablespoons finely diced white button mushrooms
1 teaspoon chopped parsley
1 teaspoon fine sea salt
½ teaspoon garlic powder
5 to 6 tablespoons water
Olive oil to coat bowl

1/3 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup thinly sliced white button mushrooms
Olive oil to brush rolls, optional
Pizza sauce for serving


Stir yeast and honey into warmed water. Let sit undisturbed until yeast blooms (begins to foam and expand at the top), about 5 minutes.

Place flour in bowl of an electric mixer fitted with dough hook attachment and stir in mushrooms and parsley.

With mixer on low, pour in bloomed yeast and liquid. Continue to mix on medium, adding salt and garlic powder. Gradually add water, 1 tablespoon at a time, until dough forms and creates a ball in the center of the mixer. It should be soft and pliable enough to handle, but not too sticky. Continue to mix for 2 minutes.

Turn dough out onto floured surface and knead for 5 more minutes, until smooth and elastic. Roll into a ball. Coat sides of a large bowl with olive oil. Place dough in bowl, cover with a clean dish towel and let sit in a draft-free place until doubled in size, about one hour.

Once dough has risen, punch it down and roll it out on a floured surface to approximately a 16-by-10-inch rectangle. Spread pizza sauce over dough, sprinkle with cheese, then top with sliced mushrooms. Working from one long side, roll dough up into a log and tuck in each end.

Using a serrated knife, cut log into 12 rolls. Spray 9-by-13-inch baking dish with non-stick cooking spray. Place rolls cut side up in pan. Let rise for 20 minutes.

Preheat oven to 400 degrees F. Bake rolls 24 to 25 minutes, until browned and baked through the center. Brush warm rolls with olive oil, if desired. Serve warm with pizza sauce for dipping.

Note: Store rolls up to four days in the refrigerator. Reheat in the microwave for 15 to 20 seconds or enjoy cold/room temperature.

Stuffed Sweet Peppers

These stuffed peppers are out-of-this-world-good and oober healthy.

Makes: 16 Stuffed Mini Sweet Peppers or 4 Large Bell Peppers (4 servings)


1 package of button mushrooms, roughly chopped (about 3 ounces cooked)
1 tablespoon extra-virgin olive oil
1/2 pound lean ground meat (white turkey or chicken, lean ground sirloin beef or seitan)
1/4 cup quinoa flakes or 1/2 cup leftover cooked quinoa
5 crackers with flax seeds or your favorite (I use gluten-free, about 1/4 cup crushed)
1/4 large onion, grated or 1/3 cup minced
1 large garlic cloves, grated
1 tablespoon dried Italian seasoning blend
2 tablespoons ketchup
2 teaspoons Dijon mustard
1 teaspoon salt & 1 teaspoon freshly grated black pepper
2 teaspoons chia seeds (optional)
1 large egg
2 ounces pureed carrots (1/2 small jar of baby food)
16 mini sweet peppers (2-lb bag or 4 large bell peppers)
2/3 (15oz) can diced tomatoes with garlic


Place the mushrooms in the bowl of a processor; pulse until a fine mince. Remove to a saute pan, add the olive oil and over medium-high heat until the mushrooms start to brown on the edges. Remove pan to cool.

Using the same processor bowl, add the crackers and pulse them to a crumb. Scrap the crumbs into a large bowl (big enough to hold all the ingredients). Reuse the same processor bowl to process the raw onion and garlic and also add them to the crackers.

One by one, add the meat, quinoa flakes, ketchup, Dijon mustard, egg, pureed carrots, the cooked and cooled mushrooms, the chia seeds (optional) and the salt & pepper. Gently mix with a large spoon and allow the mixture to rest (in the fridge), covered for 30 minutes. This will allow the flavors to come together and the mixture to firm up. It will still be moist but hold it’s shape.

Slice a horizontal piece off the mini peppers and the top of the large ones; spoon in the stuffing. Lay the peppers in a large baking pan, touching side-by-side and spoon the tomatoes evenly into the spaces between the peppers and the pan taking care to not cover the stuffing. Cover with foil and bake for 35 minutes at 350°. Check for moisture and add water to the tomatoes if needed, then uncover and bake for 10-15 minutes more at 375°.

Serve with a sprinkle of grated Parmesan and spoonful of sauce.

Steakhouse Breakfast

Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.

Yield: 12 servings


Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles
6 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
Freshly ground black pepper to taste

1 ounce butter
1 tablespoon minced shallots
12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
Salt and pepper to taste

Butter for sautéing
2 pounds beef top sirloin steak, cut in thin strips
12 large eggs
2 half sheets Asiago cheese focaccia, each cut into 12 squares


Blue Cheese Spread:

Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:

Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:

For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:

Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Breakfast Mash Up (Breakfast Poutine)

Scrambled eggs atop French fries with sautéed mushrooms, cheese curds, and turkey sausage crumbles. Topped with pepper cream gravy.


2 tablespoons butter
1 pound sliced button mushrooms

Pepper Cream Gravy:

¼ cup butter or bacon drippings
¼ cup all-purpose flour
1 quart whole milk
¼ cup heavy cream
1 teaspoon kosher salt
1 ½ teaspoon freshly ground cracked pepper

18 ounces turkey sausage
3 ¾ pounds frozen French fried potatoes
18 ounces orange cheese curds

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs


Melt butter in large non-stick sauté pan over medium high heat. Add mushrooms and sauté until softened, about 4 minutes. Keep warm.

Pepper Cream Gravy:

In a large saucepan over medium heat, melt the butter or bacon drippings, then whisk in flour. Cook slowly until golden brown, then remove from heat. Whisk in milk and cream and return to medium heat. Stir constantly until thickened, season with salt and pepper. Cover and keep warm.

In a large sauté pan, cook turkey sausage until brown and crisp, breaking into small pieces as it cooks. Set aside and keep warm.

For each serving, scramble 2 eggs (or approximately ⅓ cup liquid whole eggs) in a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Fry 5-ounces frozen French fries and drain well. Keep warm.

Mash Up Assembly:

Place hot French fries in shallow bowl. Distribute 1 ½ ounces sautéed mushrooms, 1 ½ ounce cheese curds and ¼ cup turkey sausage crumbles over the top. Bake in a hot oven for 1 minute to soften cheese. Remove from oven and top with two scrambled eggs and ⅓ cup pepper cream gravy.

Green Curry Egg Sandwich

Scrambled eggs with sweet peppers, assorted mushrooms and onions sautéed in a green curry sauce stuffed in Naan bread with spicy radish sprouts

Yield: 12 sandwiches


Green Curry Sauce:

2 (13.5-ounce) cans unsweetened coconut milk
¼ cup green curry paste
3 tablespoons fish sauce
½ cup minced fresh basil

Canola oil as needed
8 ounces sliced assorted mushrooms (white button, crimini and shiitake)
2 to 3 large red bell peppers, julienne
2 to 3 large green bell peppers, julienne
1 medium sweet onion, julienne

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs

12 Naan bread or oven-baked flatbread
Spicy radish sprouts, for garnish


Green Curry Sauce:

Heat coconut milk, curry paste and fish sauce in a medium saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes. Stir in fresh basil. Keep warm.

Sandwich Filling:

Heat 1 teaspoon oil in small sauté pan over medium high heat. Add 1 ounce sliced mushrooms and cook until softened, then add 1 ounce red bell pepper, 1 ounce green bell pepper and 1 ounce sweet onion, and sauté for about 1 minute. Add 3 tablespoons warm green curry sauce and cook for about 1 minute until vegetables are crisp tender. Set aside and keep warm.

For Each Sandwich: Whisk 2 eggs (about ⅓ cup) pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining.

Sandwich Assembly:

Warm Naan in a hot oven or on a dry sauté pan. Spoon eggs and vegetable mixture down the center of the Naan; add 2 tablespoons of curry sauce. Garnish with sprouts. Serve immediately.

Chipotle Mushroom Zucchini Rolls

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

Yields: 40 rolls Total Time: 15 minutes


20 whole white or portabella mushrooms, sliced in half lengthwise
10 zucchini, sliced in four slices lengthwise
2 tablespoons olive oil
1 7 oz can chipotle peppers in adobo sauce
1 clove garlic, minced
¼ medium onion, diced
salt and pepper, to taste


Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.

Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.

Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.

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.

Mushroom and Beef Tacos with Salsa and Cotija Cheese

Yield: 12 tacos for 6 servings of 2 tacos per person


2 Tbsp. vegetable oil
1 cups diced onions
1/2 Tbsp. minced garlic
1 lb. mushroom and meat mixture
1 Tbsp. chile powder blend
1 Tbsp. chopped cilantro
1 tsp. salt
ground black pepper, to taste
lime juice, to taste about 2 tablespoons

12 fresh corn tortillas taco shells, warmed
1 cup finely shredded green cabbage
1/2 cup salsa of your choice
1 avocado cut into 12 slices
6 oz. grated cotjia cheese (or Monterey jack cheese)
Ground black pepper, to taste
Lime juice, to taste
12 cilantro sprigs for garnish


Heat a 10 inch sauté pan over medium-high heat. Add the oil to the pan, then the onions and season with a pinch of salt. Sauté the onions over medium heat until golden brown. Add the garlic and cook until fragrant. Stir in the mushroom-beef mixture and chile powder. Sauté 2 to 3 minutes until the flavors meld and warm through. Stir in the cilantro and adjust the seasonings with salt, pepper, and lime juice. Keep warm.

To assemble: Place 1 tablespoon of shredded cabbage on a warm taco shell . Top with 2 tablespoons of mushroom and meat mixture. Top with a generous tablespoon of salsa, a slice of avocado, some cotija cheese, lime juice, and a sprig of cilantro.

Sloppy Joes

Revisit your childhood with the retro flavours of a sloppy joe made with more nutritious whole foods including mushrooms.

Serves 4
Prep Time: 20 mins.
Cook Time: 15 mins.


2 cups coleslaw blend
1/4 cup chopped green onion
1/4 cup coleslaw dressing
8 oz fresh button Mushrooms
1 onion, chopped
3/4 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
3/4 tsp salt
1/2 tsp pepper
1 cup tomato sauce
3 tbsp brown sugar
2 tbsp cider vinegar
2 tbsp Worcestershire sauce
4 whole-wheat hamburger rolls


Toss the coleslaw with the green onion and dressing until well combined; set aside. Place the mushrooms and onion in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef and pulse until well combined.

Heat the oil in a large nonstick skillet set over medium heat. Add the mushroom mixture and seasoning blend. Cook for 10 minutes or until browned and the liquid has evaporated. Stir in the tomato sauce, brown sugar, vinegar and Worcestershire sauce. Simmer for 10 minutes or until thickened. Serve on rolls topped with coleslaw.

Mini Canadian Meatloaves

A blend of mushrooms and beef keeps these quick cooking loaves lower in cholesterol and saturated fat than a traditional meatloaf.

Serves 4
Prep Time: 20 mins.
Cook Time: 35 mins.

6 oz fresh button Mushrooms
1 tbsp canola oil
1/2 onion, chopped
1 apple, peeled and chopped
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
1/2 cup shredded part skim Cheddar cheese
1/2 cup unseasoned breadcrumbs
2 eggs
1/2 tsp each salt and pepper
12 oz lean ground beef
2 tbsp maple syrup
2 tbsp Dijon mustard


Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped; set aside. Heat oil in a medium, nonstick skillet over medium heat. Add onion, apple, garlic and seasoning blend. Cook for 10 minutes. Cool slightly.

Preheat the oven to 400°F (200°C). Stir the cheese with the breadcrumbs, egg, salt and pepper. Add the mushrooms, beef and apple mixture. Gently mix to combine. Divide into 4 portions and form each into a mini football-shaped loaf. Arrange on a foil-lined baking tray.

Cook for 15 minutes or until lightly browned. Whisk the maple syrup with the mustard and brush some over each loaf. Cook for an additional 10 to 15 minutes or until an instant read thermometer registers 160°F (71°C) when inserted into the centre of a loaf.

Tip: For a bolder flavour replace the Cheddar with blue cheese.