Mushroom Recipes

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Baby Bella Mushroom Tart Recipe Recipe

Baby Bella Mushroom Tart Recipe

09.16.11 by Jackie

Making savory tarts doesn't require a specific recipe. The basic dish consists of a puff pastry shell filled with your favorite mixture and topped with vegetables. I had Baby Bella mushrooms on hand, so I made a version using them along with an artichoke pesto.

The pesto is a combination of artichoke hearts, lemon, garlic, pine nuts and olive oil. To soften the pesto, I added mascarpone cheese. I topped the tart with the Baby Bella mushrooms and roasted red bell peppers. Cheddar cheese was the finishing touch so the filling formed one piece.


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Ficelle Picarde Recipe (Crepe Gratin) Recipe

Ficelle picarde, which literally translates to "Picard string" in French, sounds like a fancy dish, but really, it's just a savory crêpe gratin filled with sautéed chopped mushrooms (called duxelles). It's a specialty from the region of Picardy, located in the North of France. The authentic dish is made with ham but I replaced it with soy chorizo to make it vegetarian. First, mushroom stuffed crêpes are rolled, then placed in a casserole dish, covered with Mornay mushroom cream sauce and sprinkled with Gruyère cheese. The last step is 5 to 10 minutes in the oven until bubbly and golden.

Crêpes are a fairly frequent dish at our home. The batter can be prepared in advance and you could also store pre-cooked crêpes in the freezer for faster assembly time. Whether they are served as a savory dish or as a dessert (or both!), we always find a new way to pair them with interesting combinations of flavors.


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Portobello Mushroom Blue Cheese Tart Recipe Recipe

Most of the time, I have puff pastry in the freezer. That means that when I’m in a pinch, as I was today, I can always whip up a light meal with a few vegetables and make a savory tart. This time around I made a caramelized onion and fennel filling, topped with sliced grilled Portobello mushrooms and blue cheese. I paired the individual tarts with mixed greens and a simple vinaigrette.

Sunny days are back, so I tend to prepare easy, lighter meals like this one and a lot of cooling drinks to fight off the heat. Who wants to be stuck in a hot kitchen when the weather is this nice? 


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Braised Straw Mushrooms (Nam Kho Ca Recipe) Recipe

Nấm kho cà tô mát, which translates to "braised mushrooms in tomatoes" in Vietnamese, was my late grandma's (Bà Ngoại) specialty. Bà Ngoại was an excellent cook; she mastered vegetarian cooking in particular. This dish resembles sweet tomato beef because of the texture of dried straw mushrooms in the sweet and sour sauce. The preparation is fairly simple. A lot of garlic and a fair amount of different soy sauces (zesty, sweet and salty) really make the dish flavorful. The sweetness and tanginess from the fresh tomatoes gives the final touch for this quick side dish.

As a child, I didn't come often to Vietnam to visit my grandma but I always remember all the wonderful stories she told me. Bà Ngoại used to be the director of a Saigonese school and was proud to educate and empower Vietnamese women through various disciplines, including culinary arts among others. I remember she was a very strong-minded lady who really represented the essence of Vietnam. I'm not saying this just because she was my grandmother, but she was such a great role model, always dedicated to excellence and so devoted to her children, especially during times of crisis. She was an admirable woman.


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King Mushrooms in Pineapple Sauce Recipe

King mushrooms braised in pineapple sauce makes a quick and easy side dish. The beautiful part of this dish is that it works both as a vegetable side dish and a meat substitute. King mushrooms have a chewier, more meaty texture than Portobello mushrooms, which is very pleasant if you're looking for a filling meal without a ton of calories.

The mushrooms are sliced, then braised in crushed pineapple and soy sauce. If you’re a true carnivore though, you could always replace the mushrooms with chicken breast.


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