Recipe index

-Chipotle Mushrooms and Crema
-Grilled Pesto Mushrooms
-Mexican Mushrooms
-Mixed Mushroom Ragout
-Mushroom Strudel
-Mushrooms a la Stroganoff
-Mushroom Stroganoff
-Stuffed Portobellos
-Mushroom Stew over Potatoes
-Portbello Sandwich
-Persillade of Mushrooms

Mushroom Recipes

Chipotle Mushrooms and Crema

Yield: 2 cups, about 4 servings
Recipe copyright 1998 by Kathy Casey

  • 2 Tbsp. butter
  • 1 C. white onion, thinly sliced
  • 6 C. sliced mushrooms (use a mix of white mushrooms and wild mushrooms)
  • 1 Tbsp. minced garlic
  • 1 tsp. Oregano
  • 1/4 tsp. Ground coriander
  • 1 tsp. Salt
  • 1/4 tsp. Black pepper
  • 1 1/2 tsp. Pureed canned chipotles in adobo sauce*
  • 1/4 C. chicken or mushroom stock
  • 3 Tbsp. gold tequila
  • 3/4 C. whipping cream
  • 1 Tbsp. fresh lime juice
  • 2 Tbsp. cilantro, chopped
  1. In a large skillet, melt butter over medium-high heat. Add onions and sauté 3 min, then add mushrooms and garlic and cook until mushrooms and onions are tender, 3-4 min more. Stir in oregano, coriander, salt, and black pepper. Mix chipotle puree into the stock. Add stock mixture and tequila and cook, reducing until only a little liquid remains, about 5 min.
  2. Add whipping cream and cook until mixture is lightly thickened and cream is reduced. Stir in lime juice and cilantro just before serving.

*To make chipotle puree: Place 1 can of chipotle chiles in adobo sauce in a blender and puree until smooth. Freeze any remaining puree for another use.

Grilled Pesto Mushrooms

Yield: 4-6 servings

  • 3-4 dozen medium mushrooms or 2-3 dozen portobellos
  • 1/2 lb. feta cheese


  • 1-2 C. packed basil leaves
  • 1/4 - 1/2 cup pine nuts (or substitute 1/2 cup pistachios)
  • 4 cloves garlic
  • 1/4-1/2 C. freshly grated Parmesan
  • 1/4 C. olive oil

In blender, combine basil, nuts, garlic, Parmesan, and olive oil and blend until smooth. Destem the mushrooms. Brush each mushroom all over with olive oil and fill up the cavity with pesto. Put some feta on top of the pesto on each mushroom. Broil the mushrooms until they brown and are a bit shrunken. Serve warm.

Mexican Mushrooms

(minimize oil)

  • 6 scalded, peeled & crushed tomatoes (or 1 large can Progresso crushed tomatoes)
  • 1 large can sliced mushrooms (or a whole bunch of fresh mushrooms)
  • 1 large onion finely chopped
  • 4 to 6 garlic cloves finely chopped
  • 1 small can of RED jalapenos
  • Olive oil
  • Salt to taste
  • Water as needed.

In a large pot heat the oil, sauté the garlic and then the onions. When these have turned transparent add the tomato. When the tomatoes start to change color (become lighter) add the mushrooms, the jalapeños (juice & all), salt and water. (about 2 cups). Simmer until all the flavors are well mixed and the sauce thickens.

You can serve this as a main dish with white rice or as a side dish or snack served with warm tortillas and make tacos.

Mixed Mushroom Ragout

  • 4 lbs. Mixed fresh mushrooms (such as button, portobello, cremini, shiitake, or oyster), sliced
  • 4 tsp. Minced garlic
  • 1/2 C. Olive oil
  • 2 C. Diced seeded fresh plum tomatoes
  • 2/3 to 1 C. Dry marsala or sherry
  • 1/2 C. Heavy cream
  • 2 tsp. salt
  • 1/2 tsp. Ground black pepper
  • 1/4 C. Chopped fresh parsley

In a skillet, sauté mushrooms and garlic in oil until golden. (If using oyster mushrooms, add just before cooking is completed). Add tomatoes, marsala, cream, salt and pepper; simmer until flavors are blended, about 5 minutes. Stir in parsley.

Mushroom Strudel

Yield: 6 servings
From Natural Health, November-December 1997

  • 1 oz. Dried porcini mushrooms
  • 1 C. boiling water
  • 4 Tbsp. olive oil
  • 1 Tbsp. garlic, chopped
  • 1 1/2 C. leeks or onions, chopped
  • 1 1/2 lbs. Fresh mushrooms, button or cremini, chopped
  • 2 tsp. Herbes de Provence*
  • salt to taste
  • 1/2 C. parsley, chopped
  • 1/2 C. hazelnuts, toasted, skinned, and chopped**
  • 12 sheets phyllo dough, covered with plastic wrap and a damp towel
  1. Rinse porcini and place in medium bowl. Add boiling water, cover and set aside until porcini are somewhat softened, about 10 min. Remove with slotted spoon and chop. Set aside. Pour liquid through moistened coffee filter or sieve lined with damp paper towel. Set aside.
  2. Heat 1 Tbsp. oil in skillet. Add garlic and leeks and sauté over medium heat for 3 min. Add chopped fresh mushrooms, reserved chopped porcini and porcini liquid, herbes de Provence, and salt. Bring to a boil, then reduce heat to medium and cook uncovered until liquid has evaporated, 10-12 min.
  3. Stir in parsley and hazelnuts. Spread mixture out on large plate and refrigerate until chilled, about 30 min.
  4. Adjust oven rack to center position and preheat to 375 F. Line large baking sheet with parchment paper and set aside. Remove 6 sheets of phyllo from wrapping, brush each sheet with some oil, and set in stack. Spread half of mushroom mixture along short side of phyllo about 2" in from edge and roll up. Repeat with remaining sheets of phyllo and filling. Brush tops lightly with oil. Bake until golden and crisp, 25-35 min. Remove from oven and let cool about 5 min before slicing. Serve immediately.

*Herbes de Provence can be purchased premixed, or you can make your own by combining 1 Tbsp. dried basil and 2 tsp. each dried tarragon, summer savory, rosemary, and marjoram leaves.

**To toast hazelnuts, place them on baking sheet in 350 F oven until fragrant and the skins are blistering, about 10 min. Transfer hot nuts to clean towel and rub vigorously to remove as much of the dark, bitter skins as possible. Cool and chop.

Mushrooms a la Stroganoff

From "Eat More, Weigh Less" by Dean Ornish, M.D.
Yield: 4 servings

  • 1 C. dark vegetable stock
  • 1 1/4 lbs. Mushrooms (combination of cremini and shiitake)
  • 2 C. sliced onions
  • 1 clove garlic, minced
  • 2 Tbsp. dry sherry (optional)
  • 1 Tbsp. sweet paprika
  • 1/8 tsp. cayenne
  • 1 tsp. grated lemon zest
  • 1/2 tsp. salt
  • black pepper
  • 1/2 C. nonfat plain yogurt
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • 1 6-oz package egg noodles
  1. Trim away stem ends of mushrooms and wash. Slice thinly and set aside.
  2. Put onions and garlic in large sauté pan with 1/2 C. stock. Simmer, covered, until onions are tender, 10-15 min. Stir occasionally. Add mushrooms and simmer 5 min, stirring occasionally. Add sherry and cook 2 min.
  3. Stir in paprika, cayenne, lemon zest and remaining 1/2 C. stock. Simmer, uncovered, about 10 min or until reduced by one-third. Season with salt and pepper. Remove from heat and let sit 5 min. Stir in yogurt, dill and parsley. Heat on low heat.
  4. Cook noodles. Reserve about 1/3 C. cooking water; drain noodles. Stir noodles into mushroom sauce, adding some of reserved water if needed to coat noodles. Serve immediately.

Note: A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener.

Stuffed Portobellos

Yield: 4 servings
From Natural Health, November-December 1997

  • 4 large portobellos, stems attached, caps about 5" in diameter
  • 1 1/2 Tbsp. olive oil
  • 1/2 C. minced shallots or onions
  • 2 Tbsp. minced garlic
  • 1/2 C. diced red bell pepper
  • 1 tsp. Italian herb blend*
  • 1 tsp. salt
  • 1/2 C. fresh whole wheat bread crumbs
  • 1/4 C. minced fresh parsley leaves
  1. Preheat oven to 450 F. Cut off root end of portobellos and discard. Carefully cut stems out of portobello caps. Quickly rinse caps and stems and peel off any loose outer layer of stems. Pat caps dry with towel. Brush tops of caps with 1/2 Tbsp. oil and set aside, undersides up on baking sheet. Finely chop stems.
  2. Heat oil in large skillet. Add shallots and garlic and sauté over medium heat for 1 min. Add chopped portobello stems, bell pepper, Italian herb blend and 3/4 tsp. salt. Continue to cook over medium-high heat, stirring frequently, until liquid given off by mushrooms has evaporated and volume of mushrooms has reduced to about half the original amount, 3-5 min. Turn off heat and stir in bread crumbs and parsley.
  3. Sprinkle the remaining 1/4 tsp. salt on undersides of mushroom caps and spoon 1/4 of filling onto each. Roast until stuffing turns golden brown and centers of mushrooms are tender and easily pierced with tip of knife, 12-15 min. Serve immediately.

*Italian herb blend: 1 Tbsp. each dried oregano and basil leaves, 2 tsp. each fennel seeds and dried thyme leaves, and 1/2 tsp. each dried rosemary leaves and crushed red pepper flakes.

Mushroom Stroganoff

Yield: 4 servings
From 1,000 Vegetarian Recipes

  • 1/4 C. sour cream
  • 1/4 C. unflavored yogurt
  • 1 tsp. Dijon
  • 2 Tbsp. fresh dill
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 6 portobellos (1 1/4 lbs.)
  • 2 Tbsp. butter
  • 2 Tbsp. onion, minced
  • 2 Tbsp. flour
  • 1/2 C. veggie broth
  1. In a small bowl, mix sour cream, yogurt, salt and pepper, mustard, and dill.
  2. Slice mushrooms in 1/4" slices.
  3. Melt butter, add mushrooms and onion. Cook until soft, about 6 minutes.
  4. Stir in flour until absorbed. Stir in broth to deglaze the pan. Cook, stirring, until the broth boils. Stir in sour cream mixture. Cook, stirring, until heated through, about 1 minute longer.
  5. Serve over egg noodles.

Stewed Mushrooms over Porcini Mashed Potatoes

(minimze oil)

From Natural Health Magazine January/February 2002
Serves 4

  • 1 oz. dried porcini mushrooms
  • 1 1/2 lbs. russet potatoes, peeled and cut in 2" chunks
  • salt
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped fine
  • 2 tsp. minced fresh oregano leaves
  • 1 lb. assorted fresh mushrooms, stemmed and sliced thick
  • black pepper
  • 3/4 C. white wine
  1. Place porcini mushrooms in small bowl, cover with 1 cup hot tap water. Set aside until softened, about 15 min. Remove mushrooms from liquid and chop. Strain liquid through coffee filter and reserve.
  2. Place potatoes in large saucepan, cover with water and add salt. Bring to a boil, reduce heat, cook about 15 min until potaotes are tender. Drain and return to saucepan over warm heat. Add 1 Tbsp. oil, 1/4 C. strained porcini liquid, and salt. Mash until smooth.
  3. While potatoes simmer, heat 1 Tbsp. oil in skillet. Add onion and oregano, saute until onion softens, about 2 min. Add fresh mushrooms, salt and pepper. Cook until mushrooms are lightly browned, about 5 min. Add wine and chopped porcini, simmer until mushrooms are tender and liquid is mostly evaporated, about 2 min. Adjust seasonings.
  4. Divide potatoes in serving bowls, top with mushrooms and serve immediately.

Portobello and Roasted Red Pepper Sandwiches

From Natural Health Magazine January/February 2002
Serves 4

  • 4 medium portobello mushrooms, stems removed
  • 4 cloves garlic, sliced
  • 2 Tbsp. fresh rosemary
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • salt and pepper
  • 2 C. stemmed arugula leaves
  • 8 thick slices hearty bread
  • 8 oz. roasted red peppers, cut into strips
  1. Using paring knife, make 5 or 6 small cuts in smooth side of mushroom caps and stuff with garlic slices and rosemary.
  2. Combine vinegar, oil, salt and pepper in shallow baking dish. Add mushrooms, marinate, turning occasionally, 5 min.
  3. Broil mushrooms, turning several times, about 10 min until lightly browned.
  4. Divide arugula among 4 slices bread. Top each with a mushroom and arrange pepper strips over mushrooms.
  5. Dip one side of remaining bread slices in mushroom juice in baking dish to moisten. Place on sandwiches, cut in half, serve immediately.

Persillade of Wild Mushrooms with Walnut Oil

Yield: 4 servings
Recipe courtesy Anne Willan, from

  • 1 pound mixed wild mushrooms, or a mixture of wild and button mushrooms
  • 2 shallots, chopped
  • 2 to 3 cloves garlic, chopped
  • 2 to 3 tablespoons chopped parsley
  • 3 tablespoons walnut oil
  • Salt and pepper

Heat oven to 375 degrees F (190 degrees C).

Pick over mushrooms to discard leaves and twigs. Trim mushroom stems and brush them to remove grit. If very dirty, wash them by tossing in a large bowl of cold water, then lifting them out with your hands so grit falls to bottom of the bowl. Do not leave them to soak and absorb water. Drain them in a colander.

Peel and finely chop the shallots and garlic and push to the side of the chopping board. Chop the parsley, draw in shallots and garlic, and chop them briefly together. Stir them in a bowl with walnut oil. Cut any large mushrooms in 2 to 3 pieces and stir them all into the walnut mixture with salt and pepper.

Spread mushrooms in a baking dish, cover loosely with foil and bake in oven 20 to 25 minutes or until mushrooms are soft. Remove foil, stir, and continue cooking mushrooms until tender and any liquid has evaporated, 10 to 15 minutes longer.