Until Spring, Mushrooms
Mushroom Basics
In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, savory shiitake, and delicate oyster.
What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.
How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
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Mushroom Ragu
The earthy flavor of mushrooms and thyme is a delicious addition to the dinner table. Spoon over a steak or toss with pasta or rice.
2 tablespoons butter
1 tablespoon olive oil
1 small shallot, minced
1 1/2 pounds small white mushrooms, halved
Coarse salt and ground pepper
1 teaspoon minced fresh thyme
1/4 cup dry red or white wine, or water
1. In a large skillet over medium-low heat, melt butter with olive oil. Add shallot; cook, stirring, until soft, about 5 minutes.
2. Raise heat to medium. Add mushrooms; season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes.
3. Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes.
4. Add thyme and wine. Cook until skillet is almost dry, 1 minute. Serve hot.
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Sauteed Mushrooms with Toasted Flatbread and Baked Eggs
Mushrooms and eggs are a classic combo, and for good reason — they complement each other so well. This one-dish (vegetarian!) dinner stars juicy sauteed mushrooms along with baked eggs and toasty croutons.
1 6-inch whole-wheat flatbread, such as naan or pocketless pita
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 pound mixed mushrooms, such as cremini, shiitake, and oyster, trimmed and sliced 1/8-inch thick (about 10 cups)
Coarse salt
Red-pepper flakes
1/4 cup dry white wine
2 tablespoons packed fresh thyme leaves
4 large eggs, room temperature
Tip
Keep the egg yolks runny. When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.
1. Preheat oven to 425 degrees. Toast flatbread over the flame of a gas burner or under broiler. Tear into 2-inch pieces; set aside.
2. Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute. Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Season with salt and red-pepper flakes. Add wine, scraping up browned bits. Stir in flatbread and thyme; remove from heat.
3. Make 4 shallow wells in mushroom mixture and crack 1 egg into each well. Transfer to oven and cook until egg whites have just set, about 4 minutes. Season eggs with salt and red-pepper flakes.
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Chicken with Mushrooms
Quick and delicious, this simple recipe combines chicken cutlets, button mushrooms, a little white wine, and some thyme for an irresistible one-pan main dish.
1/4 cup all-purpose flour
1 1/2 pounds chicken cutlets
Salt and pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons fresh thyme leaves, chopped
1 pound button mushrooms, trimmed and quartered
1/4 cup dry white wine
1/4 cup chicken broth
1/4 cup chopped fresh parsley
1. Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
2. In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
3. Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
4. Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.
Related: 22 Chicken Dinner Recipes in Less Than 30 Minutes
Mushroom Pasta with Ricotta
Mushrooms mingle with a creamy ricotta cheese and white-wine sauce. This simple recipe brings out the best in budget-friendly button mushrooms.
Coarse salt and ground pepper
12 ounces rigatoni, or other short pasta
2 tablespoons butter
1/2 small onion, finely chopped
1/2 cup dry white wine
3/4 pound white button or cremini mushrooms, trimmed and sliced
1 cup ricotta
4 teaspoons fresh lemon juice
Shaved Parmesan, for serving
1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 3/4 cup pasta water; drain pasta and return to pot.
2. Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add onion and cook until softened, about 4 minutes. Add wine and cook until almost evaporated, 4 to 6 minutes. Add mushrooms; season with salt and pepper and cook until browned, about 8 minutes. Remove skillet from heat and stir in 1 tablespoon butter.
3. Add mushroom mixture, ricotta, and lemon juice to pasta; stir to combine, adding enough pasta water to create a thin sauce. Serve topped with Parmesan.
Mushroom Turnovers with Sour Cream
Flaky mushroom-stuffed pastries are an easy vegetarian main dish or an elegant addition to a holiday buffet. Thanks to frozen puff pastry, these are quick to prepare.
2 tablespoons olive oil
1 large onion, chopped
4 packages (5 ounces each) mixed mushrooms, trimmed and thinly sliced
Coarse salt and ground pepper
1 sheet frozen puff pastry (from a 17.3-ounce box), thawed
1/2 cup reduced-fat sour cream, for serving
Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.
2. On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.
3. Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.
Portobellos with Leeks and Spinach
In a simple and flavorful vegetarian main dish, portobello mushroom caps are stuffed with spinach, leeks, and goat cheese. The mushrooms can be baked in the oven or grilled.
2 leeks
4 portobello mushroom caps
3 tablespoons olive oil
3 tablespoons balsamic vinegar
Coarse salt and ground pepper
2 cups chopped fresh spinach (about 2 ounces)
1 cup crumbled soft goat cheese
1. Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
2. Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
3. Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.
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Quick, One-Pot Meal Ideas To Feed the Whole Family
Grilled Cheeese Recipes for Grown-Ups
