For the love of Mushrooms let’s dive in for some amazingly delicious and easy to make recipes. If your kids do not really like Mushrooms, you should definitely try these Recipes to change their opinions forever.
So without further ado, let’s get to it!
I) Vegan Portobello Mushroom Gravy
- 2 tablespoons olive oil
- 2 cups baby Portobellos, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3-4 cloves of garlic, minced
- 1/4 cup all-purpose flour
- 2 cups vegetable broth
- 1/2 cup dry red wine
- 1/2 teaspoon sage
- 1/8 teaspoon all spice
- salt and pepper to taste
- Heat oil in a medium skillet over medium-high heat. Add mushrooms, onions, and garlic and sauté for about 5 minutes, stirring occasionally, until brown.
- Mix in flour and cook for 2 more minutes, stirring constantly. It will be very thick and want to stick to the bottom; try and keep it from sticking too much.
- Add vegetable broth, red wine, and spices and stir together. Bring to a boil. Once boiling, stir constantly for 5-7 minutes, scraping the bottom as necessary, until gravy begins to thicken.
- Remove from heat and serve.
II) Smoky Mushroom Gratin
- 2 pounds assorted mushrooms such as cremini, oyster, chanterelle or white button
- 1 tablespoon extra-virgin olive oil plus more for the baking dish
- 3/4 teaspoon fine sea salt divided
- 1 cup half-and-half
- 4 ounces shredded Le Gruyère cheese divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons chopped fresh parsley
- 1/3 cup whole wheat bread crumbs
- Preheat the oven to 375°F.
- Halve or thickly slice mushrooms that are larger than about 1 1/2 inches across; leave the rest whole. Set 6 whole mushrooms aside. Place remaining mushrooms on a large rimmed baking sheet and toss with oil and 1/2 teaspoon of the salt. Roast until very soft and browned, about 35 minutes.
- Meanwhile, skewer reserved mushrooms on 2 metal skewers. Hold the ends of the skewers with oven mitts and place mushrooms over an open flame (such as a gas burner or outdoor grill on high setting) and cook, turning frequently, until charred all over, 3 to 4 minutes. Remove mushrooms from the skewer and place on a cutting board. When cool enough to handle, coarsely chop.
- Oil a 1 1/2-quart gratin dish or 8-inch-square baking dish. In a large bowl, stir together half-and-half, half of the cheese, pepper, nutmeg and remaining 1/4 teaspoon salt. Stir in roasted mushrooms and charred mushrooms. Pour mixture into a gratin dish and press down gently with the back of a spoon to level. Sprinkle with remaining cheese, parsley and bread crumbs. Lower the oven temperature to 350°F; bake gratin until top is well-browned and edges are bubbling, about 40 minutes. Cool 10 minutes before serving.
III) Mixed Mushroom Soup
- 1 ounce dried shiitake mushrooms
- 3 tablespoons butter
- 1 large onion, chopped
- 3/4 pound fresh button mushrooms, stems chopped, cap sliced
- 5 large garlic cloves, chopped
- 3 tablespoons brandy
- 3 tablespoons all purpose flour
- 5 cups canned beef broth
- 1/4 teaspoon ground nutmeg
- 1/2 cup whipping cream
1. Place Enoki Mushroom in large bowl. Pour enough hot water over to cover. Let stand 30 minutes. Drain well. Cut off stems and discard. Thinly slice caps. Set aside.
2. Melt butter in heavy large Dutch oven over medium-high heat. Add onion, button mushroom stems and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
3. Add Sliced Enoki Mushroom caps to soup and simmer just until button mushroom caps are slightly wilted, about 5 minutes. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)
IV) Wood Ear Mushroom Salad
- 4 cups Black Fungus Mushrooms, trimmed and washed
- 3 cloves of garlic, finely chopped
- 1-2 fresh red chili peppers, deseeded and chopped (optional)
- 1½ tablespoons Chinese black vinegar
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped scallions (and/or cilantro)
1. In a medium-sized pot, cook the Black Fungus in boiling water for 3-4 minutes.
2. Drain and rinse under cold running water to cool them completely. Set aside and let any excess water drain off. You can also use a salad spinner to get rid of the excess water.
3. In a large bowl, mix together the garlic, peppers, vinegar, light soy sauce, sugar, and sesame oil until the sugar dissolves. Next, add the Black Fungus Mushrooms and mix well. Cover and let marinate in the refrigerator for 30 minutes.
4. Make sure to stir and mixture again before serving, as the sauce tends to settle to the bottom. Plate and garnish with the chopped scallion and/or cilantro.
You can find all the delicious ingredients mentioned in the above recipes on our website. Do try these and let us know.
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