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We refer not to the hallucinogen psilocybin mushrooms—we’ve never been anywhere near one.
September is National Mushroom Month—that means mushrooms in cuisine.
We find culinary magic in the variety of culinary mushrooms available year-round.
Why are they magic?
REASONS TO MEET MORE MUSHROOMS
They can be served anytime, from breakfast to lunch to dinner.
They fit into everything savory, from a delicate crêpe to a hearty stew.
They’re packed with nutrients like niacin, potassium, riboflavin, selenium, and vitamin D.
The hearty vegetables are low in calories and fat and cholesterol free.
Some of them, like portabellas (portobellos), can substitute for meat.
They’re economical.
They help us cut back on Earth-unfriendly meat, on Meatless Mondays and beyond.
Mushrooms provide a texture comparable to meat. Whether exchanging just a portion of meat or replacing it altogether, mushrooms are an excellent mix-in or vegetarian alternative for everything from burgers, meatballs, sloppy joes, even tacos.
We’re not just talking white button mushrooms and portabellas. Check out our Mushroom Glossary to discover many delectable mushroom types.
WAYS TO SERVE MUSHROOMS
Eggs: From crêpes and omelets to sides with a scramble. You can even chop them into deviled eggs. And check out the mushroom toast (recipe) in photo #1.
Lunch: Swap your usual sandwich lunch meat with grilled portabellas. Pile on lettuce, tomatoes, cheese, etc. We often make chicken-mushroom lettuce cups or wraps, like the the one in photo #2.
Appetizers: Think of mushrooms in your crudités assortment, fried mushrooms, and mushroom tartlets. Stuffed mushrooms are a perennial favorite, filled with anything you like (consider bacon, bread crumbs, cheese, sausage and scallions, for starters).
Mains: In addition to casseroles and risottos, add them hearty soups and stews, and top pasta and pizza with lots of ‘shrooms.
Gravies and sauces: Mushroom gravy works with any meat and poultry dish, with eggs, biscuits, potatoes and more.
Salads: Add to any grain salad, to pasta salad and to grains.
Sides: Polenta topped with sautéed mushrooms is a natural. Sautéed mushrooms are addictive, especially with a splash of red wine. Marinated mushrooms and red onions are a treat. And don’t forget mushrooms in your stuffing.
Sautés: How about a mixed vegetable sauté? Morels and other wild mushrooms pair famously with both asparagus and leeks, and with seasonal vegetables in every season.
Soups There are many ways to prepare mushroom soup, from vegetarian and vegan to garnished with bacon or sausage. Here’s how to enhance canned soup.
Stews: Adding mushroom to stews enhances both heartiness and veggie content.
Garnishes: Mushrooms are flavor-enhancing toppers for chicken, fish, steaks and chops, salads and soups. In addition to flavor, they add an extra serving of vegetables to your day.
MORE MUSHROOM RECIPES
Asparagus & Mushroom Pasta
Bacon-Stuffed Portabella Mushrooms
Breakfast Tarts With Mushrooms & Goat Cheese
Chanterelle Tacos
Different Stuffings For Portabellas
Egg & Mushroom Recipes
Green Bean & Mushroom Gratin
Grilled Eggplant, Mushrooms & Zucchini
Grilled Portabella First Course
Grilled Portabella Main Course
Mushroom Carpaccio & Raw Mushroom Salad
Mushroom Gravy
Mushroom-Stuffed Cheeseburgers
Mushroom Toast (photo #1)
Mushroom Appetizers
Mushroom Bread Pudding
Portabella Burgers, Mains & Sides
Portabella Steak & Salad
Sausage Stuffed Mushrooms
Zucchini, Mushroom & Onion Side
Mushrooms For Dessert
Yes, you can even have mushrooms for dessert! Check out these recipes from:
Bon Appetit (photo #5)
Forest Mushrooms
Houston Chronicle
Mushrooms Canada
There are many more online.
Hmmm…maybe we need a mushroom dessert festival?
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[1] Breakfast: mushroom toast. Who needs avocados when you can have sautéed mushrooms atop spinach or chard, topped with shaved parmesan? Here’s the recipe (photo © Edwards Dessert Kitchen | Minneapolis)
[2] Lunch: mushroom and chicken teriyaki lettuce cups. Mushrooms substitute for half of the chicken component (photo © The Mushroom Council).
[3] Dinner: Mushrooms mixed with pasta cut your carbs by one-third or one-half (photo © Sun Basket).
[4] Dinner: Poached fish (here, cod) in a mushroom broth with mixed mushrooms, asparagus and fava beans (photo © Le Bernardin | NYC).
[5] Dessert: A mushroom-chocolate brûlée from Chef Nir Mesika at Timna Restaurant in New York City. The chef describes it as “a funky, almost caramel-like porcini brûlée topped with honey-sage ice cream and Tonka bean meringue.” Here’s more about it (photo © Alex Lau | Bon Appetit Magazine).
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