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COOKING WITH MUSHROOMS

Adding mushrooms to any meal is both nourishing and flavorful. Raw mushrooms are easy to add to any salad, the options are endless. Cooking with mushrooms brings out a whole other flavor profile – here is our selection of classic cooked mushroom recipes for you to enjoy!

Cooking with Mushrooms
beef stroganoff

Beef Stroganoff

This classic mushroom recipe is a comforting, creamy meal. The combination of tender beef, flavorful mushrooms, and rich sauce served over noodles or rice is a traditional favorite.  

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mushroom soup

Cream of Mushroom Soup

This luxurious cream of mushroom soup is rich, thick, and brimming with the deep, earthy flavors of Portobella mushrooms. A perfect blend of elegance and comfort.

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alfredo chicken

Alfredo Chicken with Mushrooms

Succulent chicken paired with the earthy flavors of mushrooms in a creamy Alfredo sauce makes for a perfect meal served over pasta or rice. Go to Recipe > 

Stuffed Portabella Mushrooms

Stuffed Portobella Mushroom Caps 

A perfect appetizer or main course. Each mushroom cap is filled with a delicious mixture of ingredients, creating a savory, satisfying dish.  Go to Recipe > 

Beef Stroganoff

INGREDIENTS

  • 1 lb beef sirloin, thinly sliced

  • 2 Tbsp unsalted butter

  • 1 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 1 lb of mushrooms (white or portobella), cleaned & sliced

  • 2 Tbsp all-purpose flour

  • 1 cup beef broth

  • 1 Tbsp Worcestershire sauce

  • 1/2 cup sour cream

  • Salt to taste

  • Freshly ground black pepper to taste

  • 4 servings of cooked pasta or rice

  • Fresh parsley, chopped to garnish

SERVINGS: 4 | Prep and Cook Time: 45 MINUTES

 

INSTRUCTIONS  

  1. In a large skillet, melt 1 Tbsp of butter over medium-high heat.  

  2. Add the beef slices and sear until browned on all sides.  Remove the beef from the skillet and set aside. In the same skillet add the remaining butter (1 Tbsp), onion, and garlic.  

  3. Sauté until the onion is translucent, about 5 minutes.  

  4. Add the sliced mushrooms and cook until they are soft, about 8 minutes.  

  5. Sprinkle the flour over the mushrooms and stir well. Cook for another 2 minutes.  

  6. Gradually add the beef broth and Worcestershire sauce, stirring continuously. Bring to a simmer and let the sauce thicken, about 5 minutes.  

  7. Return the beef to the skillet and heat through.  

  8. Reduce the heat to low and stir in the sour cream. Season with salt and pepper to taste. Heat gently but do not boil.

  9. Serve the beef stroganoff over cooked pasta or rice, garnished with fresh parsley.  

 

TIPS: To enhance the flavor, consider marinating the beef in a mixture of soy sauce and Worcestershire sauce for 30 minutes before cooking (dispose the excess marinade once you start the recipe). For a lighter version, you can substitute the sour cream with Greek yogurt. 

Cream of Mushroom Soup

INGREDIENTS

  • 2 Tbsp unsalted butter  

  • 1 medium onion, finely chopped  

  • 2 cloves garlic, minced  

  • 1 lb of mushrooms (white or portobella), cleaned & sliced  

  • 4 cups vegetable broth 

  • 1 cup heavy cream  

  • Salt to taste

  • 2 Tbsp all-purpose flour  

  • Freshly ground black pepper to taste

  • Fresh parsley, chopped to garnish

SERVINGS: 4 | Prep and Cook Time: 40 MINUTES

 

INSTRUCTIONS  

  1. In a large pot, melt the butter over medium heat.  

  2. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.  

  3. Add the mushrooms and cook until they are soft and have released their juices, about 8 minutes.  

  4. Sprinkle the flour over the mushrooms, stir well, and cook for another 2 minutes.  

  5. Gradually add the vegetable broth, stirring continuously to prevent lumps.

  6. Bring to a boil, then reduce heat and simmer for 15 minutes.  

  7. Stir in the heavy cream, and season with salt and pepper.  

  8. Heat through but do not boil.  

  9. Use a hand blender to blend the soup in the pot until smooth or leave it chunky.  

  10. Serve hot, garnished with fresh parsley. 

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​TIPS: Adding a splash of white wine in step 2, to elevate the flavor profile of this soup. For those seeking a lighter version, the heavy cream can be replaced with half and half or a plant-based alternative without compromising the soup's creamy texture. 

Alfredo Chicken with Mushroom

INGREDIENTS

  • 2 Tbsp olive oil  

  • 4 boneless, skinless chicken breasts, pounded to even thickness  

  • 1 lb Crimini (brown) mushrooms, cleaned and sliced  

  • 2 cloves garlic, minced  

  • 1 cup heavy cream  

  • 1/2 cup chicken broth  

  • Salt to taste

  • 1 cup grated Parmesan cheese

  • Freshly ground black pepper to taste

  • Fresh parsley, chopped to garnish

  • 4 servings of cooked fettuccine pasta 

SERVINGS: 4 | Prep and Cook Time: 40 MINUTES

 

INSTRUCTIONS  

  1. Heat olive oil in a large skillet over medium-high heat.   

  2. Season the chicken breasts with salt and pepper and cook until golden brown on the outside and no longer pink in the center, about 6 minutes per side.  

  3. Remove chicken from the skillet and set aside.  

  4. In the same skillet, add the sliced Crimini (brown) mushrooms and cook until they are soft and browned, about 5 minutes.  

  5. Add the minced garlic and cook for another minute until fragrant.  

  6. Lower the heat to medium and add the heavy cream and chicken broth.  

  7. Bring to a simmer, stirring frequently.

  8. Stir in the Parmesan cheese until melted and the sauce is creamy.  

  9. Adjust seasoning with salt and pepper. Return the chicken to the skillet and simmer for a few minutes until heated through.

  10. Serve the chicken and Alfredo sauce over cooked fettuccine pasta, garnished with fresh parsley. 

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TIPS: For an extra touch of flavor, you can add a splash of white wine in step 1, or before 4, reducing the wine before adding the ingredients. If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water in a bowl, then add this mixture to the sauce in step 7 - before adding the Parmesan cheese. 

Stuffed Portobella Mushroom

INGREDIENTS

  •  4 large Portobella mushroom caps, stems and gills removed  

  • 2 Tbsp olive oil  

  • 1/2 cup finely chopped onion  

  • 2 cloves garlic, minced  

  • 1/2 cup breadcrumbs  

  • 1/2 cup grated Parmesan cheese

  • 1/4 cup fresh parsley, chopped

  • 1/4 cup cream cheese, softened

  • 1/2 cup mozzarella cheese, shredded

  • Salt to taste

  • Freshly ground black pepper to taste

  • Fresh parsley, chopped to garnish 

SERVINGS: 4 | Prep and Cook Time: 40 MINUTES

 

INSTRUCTIONS  

  1. Preheat oven to 375° F (190° C).  

  2. Brush both sides of the mushroom caps with olive oil and place them gill-side up on a baking sheet lined with parchment paper.  

  3. Season with salt and pepper.  

  4. In a skillet over medium heat, cook the onion and garlic in a splash of olive oil until softened, about 5 minutes.  

  5. Remove from heat and let cool slightly.  

  6. In a mixing bowl you will create the filling as follows: add the breadcrumbs, Parmesan cheese, ¼ cup parsley, cream cheese, the onion-garlic mixture from the skillet. Be sure to combine all these ingredients well using a spoon. Season with salt and pepper.  

  7. Divide the filling evenly among the mushroom caps, pressing down gently to compact the filling. Be sure not to crush or dent the mushroom caps.

  8. Top each cap with shredded mozzarella cheese.  

  9. Place baking sheet with the caps in the preheated oven. Bake until the mushrooms are tender, and the cheese is bubbly and golden, about 15-20 minutes (use the middle rack).

  10. Once cooked remove from oven and garnish with additional chopped parsley and serve. 

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TIPS: Consider including finely chopped cooked bacon or cooked sausage in the filling. For a vegan version, use plant-based cheeses and breadcrumbs. Experimenting with different cheeses like Romano cheese can also add a new flavor combination. 

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