Mushrooms ~ I love 'em! I didn't always. As a child, they were up there with
liver and turnip...but now....mmmmm. I love mushrooms.. whether it's Crimini, Portobello,
Shitake, Oyster, white, brown, Morels, or Chanterelles... Ontario is a plentiful paradise for mushrooms!
You must try these fabulous mushroom recipes. There are so many more ways to enjoy but here are FOUR of my own favourites in the kitchen. In the apothecary? Yes ~~ Mushrooms are amazing plant allies!
Shitake Mushrooms
As an herbalist, medicinal mushrooms are a part of my practice and in this case we are talking about Reishi, Turkey Tail, Chaga, Maitake to name a few. These magic mushrooms ~ no, not the magic mushrooms from that rock concert years ago...LOL.. are a treasure in our herbal apothecary. That's another post.. here.
Reishi and friends are truly a gift from nature in the realm of immune boosters and definitely anti-cancer fighters.
I am a big fan of this company "Four Sigmatic"
They have a huge selection of "Mushroom Coffee" drinks and have just added a very interesting skincare line, made with good quality mushroom magic!
In the kitchen, here are 4 of my favourite 'very adaptable' mushroom recipes!
Marinated Portobello Mushrooms
Ingredients
- 3 portobello mushrooms stems removed and chopped into cubes
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- Celtic sea salt and freshly ground pepper to your taste
Instructions
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Mix all ingredients together and allow them to marinate for 2 hours or as long as 2 days.
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Bake in a 350 degree F oven for 20-30 minutes
Portobellos ~ grilled with Balsamic
Ingredients
- Portobello mushrooms stems removed
- Balsamic vinegar
- Salt + Pepper
- Optional: chopped fresh thyme or oregano or rosemary or Herbes de Provence
Instructions
-
Pour a small amount (1-2 tbsp) onto each mushroom, where the stem used to be!
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Allow to 'marinate' for 30 minutes to several hours. (Place in ziplock bag in fridge if planning to prepare hours ahead)
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Put directly on the rack of BBQ and grill over medium heat.
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Add S + P . If adding finely chopped herbs, do so just before serving.
MUSHROOM PATE has a fancy name in France. Duxelles is actually easy to make and is a 'hit' as a delicious appetizer served on your favourite bread or cracker.
Mushroom Pate (aka Duxelles en France)
Ingredients
- 3 tablespoon butter
- 1 medium onion finely chopped
- 1 lb fresh mushrooms finely chopped
- 2 cloves garlic minced
- 2 tablespoon tamari or coconut aminos
- ¼ teaspoon Black pepper fresh ground, preferred
- ½ teaspoon thyme dried or fresh (optional) but excellent
Instructions
-
In a large skillet, melt butter over medium heat.
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Saute onion for 1-2 minutes to soften.
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Add mushrooms ~ saute 4-5 minutes or until the liquid from the 'shrooms is released.
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Reduce heat to low and add garlic, tamari, pepper and thyme if using.
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As you continue to cook the mixture, it thickens after about 5 minutes.
Recipe Notes
This is so delicious served on just about anything!
As suggested by the folks at 'mushrooms Canada', this is perfect on thin baguette slices and pairs
very well with cream cheese or 'chevre'.
I like to make thin garlic toasts from 'ficelle' (thin baguette)
This is what I typically have in my kitchen, but use what you have. Mushrooms love these and many more herbal 'friends'!
If fresh not available, use dried. Try to update your pantry ever 4 months if possible. Buy small amounts of herbs or dry your own if you garden. Fresh and then dried from the garden? Probably retain their 'powers' longer.
Mahvelous Mushrooms + Herbs
Ingredients
- 2 Pounds Fresh Mushrooms
- 2 Garlic Cloves finely chopped
- ⅓ Cup Olive Oil
- Salt & Pepper
- ¼ Cup Chopped Fresh Parsley
- 1 Teaspoon Fresh Sage finely chopped
- 1 Teaspoon Fresh Rosemary finely chopped
- ½ Teaspoon Fresh Thyme finely chopped
- 1 Teaspoon Balsamic Vinegar
Instructions
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Preheat the oven to 350 degrees F.
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Remove the stems from the caps, and cut into 2 inch pieces.
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Mix the olive oil with all ingredients (except balsamic vinegar)
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in an ovenproof casserole dish. (I have a 'deep' baking sheet that works well)
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Add the mushrooms, and mix well, ensuring all mushrooms are 'coated'
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Bake for about 35 minutes.
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Remove from the heat, and drizzle with the balsamic vinegar.
Amanda
I can't eat mushrooms myself, but my mom is a mushroom junkie. She is going to love these recipes!
Carol Little
Thanks Amanda. I hope she does!!
Renee D Kohley
I'm going to try that last recipe - the mushrooms with herbs! Thank you Carol!
Jean
Love mushrooms. I want to try all of these recipes!!
Carol Little
Hope you can fit these into your busy life!!
Tessa Simpson
I'd eat every single one of those delicious recipes! I have recently started using mushrooms as immune supplements when I feel I am fighting something, love them! It would be awesome to learn about them!
Carol Little
Thanks Tessa! I am addicted to healthy mushrooms.. Stay tuned for some new mushroom posts!
ChihYu
I love mushrooms. All of them Look so good and healthy!
Susannah
I'm a huge fan of mushrooms -- love these recipes!
Megan Stevens
Those marinated mushrooms look so good!
Carol Little
They are indeed!!
linda spiker
I love mushrooms. These recipes sound great (especially that grilled one with the balsamic!)