Mushroom Recipes

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Quiche Forestiere (Mushroom Quiche Recipe) Recipe

Quiche is a typical savory French pastry. In case you’ve never had one, it's an open-faced egg and cheese filled savory tart. This particular recipe is for a rustic, mushroom-filled quiche called quiche forestière. It can be served warm or cold and it's perfect for a picnic.

After attending my friend Alexia's wedding in the countryside this weekend, we're back in Paris and spent the day at the Jardin des Tuileries with baby Aria. Later, we headed to the Carousel and she adored riding the  merry-go-round horse. We stopped for lunch at a lovely boulangerie in the 4ème arrondissement on 4, rue du temple. We had an amazing croissant aux amandes (almond croissant), pain au chocolat (chocolate croissant) and quiche.

Carousel Tuilleries


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Morel Mushroom Tomato Pasta Sauce Recipe Recipe

Making pasta sauce doesn't have to take hours or be difficult. I prepared a flavorful, gourmet tomato sauce combining freshly picked San Marzano tomatoes, leeks, fresh morel mushrooms and a red Thai chile with very little effort. I used it with store-bought mushroom ricotta ravioli pasta.

The temperature in the San Francisco Bay Area reached over 100 degrees this weekend and it seems the heat wave is going to continue this coming week. My husband Lulu is ecstatic because the San Marzano tomatoes he planted months ago are finally growing and ripening on the vine. San Marzano tomatoes are a variety of plum tomatoes and they're the best paste tomatoes for making sauces.


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Paneer Masala Mushroom Appetizers Recipe

Paneer masala is pan-fried paneer cheese simmered in a spicy, creamy sauce. It is amazing with plain basmati rice or hot naan. But instead of serving this dish the traditional way, I used it as a filling for mushrooms. The bold flavor of the curry sauce marries beautifully with the earthiness of the mushrooms; they make the most delicious fusion appetizers.

The idea for these cute appetizers was inspired by my aunt, Ma Mười. She told me the first time she tried Indian food years ago at a restaurant, she was served a lot of little metal tins filled with colorful sauces. After a while, she asked the waiter when her main meal was going to arrive. She thought they were condiments and didn't realize that was her entire meal.

These appetizers showcase the wonderful flavors of Indian cuisine for those who are not really familiar with this culture. I've prepared pizzas, "naaninis" and other fusion dishes with Indian toppings in the past. Indian cuisine is boldly flavored, so pairing it with simple and attractive presentation techniques is a low-risk strategy for producing delicious new dishes.


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Mushroom Crostata Recipe Recipe

Mushroom Crostata Recipe

04.15.13 by Jackie

I think a mushroom-filled crostata would work wonderfully. The rustic look of the free-form savory pie and the earthy flavors of the five londs of mushroom used go hand in hand. I also added a bit of sharp Cheddar cheese for its melty, stringy and delicious qualities.

The reason I used that many mushrooms (shiitake mushrooms, Portobello mushrooms, beech mushrooms, Boletus mushrooms and fresh white button mushrooms) is because we're going on a family vacation for Spring break to San Antonio , Texas --follow me on Twitter and Facebook to see more pictures-- and my mission was to "empty" our refrigerator. You could add pancetta to the mushroom filling if you don't mind the dish being non-vegetarian. It gives a subtly sweet, salty note, which is very pleasant.


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Poached Quail Eggs on Polenta Recipe

Poached Quail Eggs on Polenta

03.20.13 by Jackie

This is my healthy interpretation of "bacon and eggs". The high-fat nature of this dish made me consider alternatives for brunch fare. To make the dish, I pan-fried rounds of polenta, then stacked layers (and colors) of sautéed beech mushrooms, poached quail eggs, dill pesto and crispy vegetarian bacon.

If the idea of a high calorie meal doesn't bother you, you can replicate the same recipe with real bacon, chicken eggs and increase the amount of cheese in the pesto. And don’t worry, I’m not judging!


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