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I have always loved mushrooms -- their earthy flavor and low calorie profile make them an excellent addition to an omelette, casserole, soup or risotto. This month, we celebrate National Mushroom Month, and it's a great time to feature a variety of mushrooms in your cooking. Here are some ideas to get you started.
Ellie of Kitchen Wench is not shy about how she feels about mushrooms:
I love me some fungus.
Yessir, I do.
Portabella, Enoki, Field, Swiss Brown/Cremini, Wood Ear, Oyster, Porcini, Shimeji, King Brown, and even the king of umami – Shiitake (even though the idiotic 5yo child in me giggles and says ‘shit-takes’ in my head).
She used button mushrooms to make a Mushroom and Goat's Cheese Tart that would work great as an appetizer or a main dish, perhaps served with a side salad and a glass of wine.
Shannon Lacy of The Curvy Carrot tackled Mushroom Risotto recently, taking advantage of cooler fall temperatures to face her fear of failure with this particular dish:
For some reason, the hearty mushroom flavor and creamy Arborio rice combo seemed extremely intimidating to me. I had bookmarked so many of other food blogger’s recipes … hoping to one day try it for myself.
So, on a weekend evening when I knew that I would have no other distractions in the kitchen, I bravely pulled out this recipe and silently cheered a mantra: “Mushroom Risotto. You do not scare me.”
Here’s the good news: it was an amazing success.
Laura of Laura's Recipe Collection made an Italian Sausage, Red Pepper and Mushroom Risotto that she claims is swoon-worthy:
This risotto has quickly become on of my very favorites in my repertoire for a few reasons. First, of course, it’s amazing. The flavors meld so beautifully. And second, it’s a typical side dish made into a hearty comfort-food-ish main dish. And I can say from experience that it makes amazing cold leftovers- my favorite.
Jackie of Pham Fatale used a muffin tin to create Grilled Portobello Mushrooms in Phyllo Cups, a delicious appetizers that features shallots and cheese along with the mushrooms.
Even though we have all sorts of gadgets in our kitchen, I'm not a fan of "uni-taskers" because they generally become a waste of space. I spent Labor Day de-cluttering our cupboards, pantry and garage, removing any unnecessary items. I found many different-sized muffin pans, but contrary to what you might think, they are excellent "multi-taskers". For this recipe, I used a 12-cup tinplate. The cavities of the pan form cups, which are ideal for individual servings.
Tiffany of The Gracious Pantry converted a family recipe to create Clean Eating Cream of Mushroom Soup, a recipe that freezes well and provides a healthy alternative to the canned varieties.
Here are some additional mushroom recipes to try this month:
- Susan's Mushroom Soup with Venison Broth from Susan of the FlyGuys.net blog
- Parmesan Cherry-Tomato-Stuffed Portabella Mushrooms from Wholesome Chow of Divine Caroline
- Oyster Mushroom Rockefeller from Missy of Vegan in Louisiana
- Spaghetti Alfredo with Chanterelle Mushrooms by Myamii of For the Love of Food
- Mushroom Empanadas by Jeannette of Everybody Likes Sandwiches
- Golden Onion Mushroom Quiche by Nags of Edible Garden
- Mushroom & Sage Stuffed Bell Peppers by Amy of Simply Sugar & Gluten-Free
What mushroom recipes are you trying this month? Share your ideas in the comments below.
Genie blogs about gardening and food at The Inadvertent Gardener, and tells very short tales at 100 Proof Stories. She also tells stories with photos at 5x52.
Photo credit: Genie Gratto
