5 Satisfying and Savory Mushroom Recipes to Try Tonight
Rarely does anyone get too worked up about the nutritional value of brown vegetables, which hardly seems fair to mushrooms. Maybe the reason is they’re actually not vegetables at all, but a type of fungus. While this designation might make mushrooms seem like a filler, they’re surprisingly good for you. According to DrAxe.com, 1 cup of white button mushrooms comes in at 21 calories and provides good doses of a number of B vitamins as well as copper and selenium.
With so many varieties to choose from, the exact nutritional benefits, flavor, and texture will vary. Start eating your way through the all kinds of delicious mushrooms with these five recipes.
1. Baked Eggs with Spinach and Mushrooms
A hearty breakfast usually involves some combination of eggs, fatty meat, and simple carbohydrates. While these types of meals taste great going down, they don’t typically leave you feeling particularly energized. If you make Epicurious’s egg-topped spinach and mushrooms, you’ll feel every bit as satisfied and a lot more peppy. It’s a delicious way to start getting some more produce in your diet first thing in the morning.
Swapping your usual bacon for mushrooms is a good choice to cut calories, but also to prevent other ailments. Chronic inflammation has been linked to scores of diseases, and research has shown meat contributes to the problem. Mushrooms, as it turns out, play a huge role in warding off chronic inflammation. A 2014 review reported a number of compounds found in mushrooms work to reduce inflammation in the body.
- 10 ounces baby spinach leaves
- ¼ cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 5 ounces mushrooms, thinly sliced
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon freshly grated nutmeg
- 4 large eggs
- 2 tablespoons finely grated Parmesan cheese
Directions: Position rack in upper third of oven and preheat to 450 degrees Fahrenheit.
Bring ½ inch of water to a boil in a 10- to 12-inch ovenproof, heavy skillet. Add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and continue to wilt. Cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool with cold running water. Gently squeeze in handfuls to remove excess liquid. Coarsely chop spinach.
Wipe skillet dry, then add butter, garlic, and onion. Cook over medium-low heat, stirring, until softened, about 2 to 3 minutes. Add mushrooms and increase heat to medium. Cook, stirring, until mushrooms have softened and exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach. Bring to a simmer, then remove from heat. Make four large indentations in spinach mixture and crack an egg into each. Bake until whites are set, but yolks remain runny, about 7 to 10 minutes. Season eggs with salt and pepper. Sprinkle with cheese and serve.
2. Quinoa-Mushroom Salad
Also called hen of the woods mushrooms, maitake mushrooms are a favorite among culinary professionals for their woodsy flavor and a texture that’s both feathery and hearty. Try them in chef Koren Grieveson’s substantial quinoa salad, featured on Tasting Table. It’s filled with sweet apples, earthy mushrooms, herbs, a vibrant dressing, and a bit of Parmesan cheese. If you’re bored with your usual lunch, this salad is a great way to shake things up.
In addition to tasting phenomenal, maitake mushrooms are showing potential to fight cancer. A study published in Alternative Medicine Review found two types of extracts found in the mushroom can kill bladder cancer cells, particularly when combined with vitamin C.
- ½ cup red quinoa
- 1½ cups water
- 4 tablespoons extra-virgin olive oil, divided
- 1 cup maitake mushroom pieces or other mushrooms cut into bite-size pieces
- 6 shiitake mushroom caps, thinly sliced
- 1 tablespoon roughly chopped dill
- 5 leaves flat-leaf parsley
- 5 thin slices red onion
- ½ apple, thinly sliced
- 1 tablespoon finely grated Parmesan cheese
- 1 tablespoon sherry vinegar
- Salt and freshly ground pepper
Directions: In a medium saucepan set over high heat, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer until half of quinoa blooms, meaning the tail pops away from the grain, about 8 minutes. Strain quinoa, then spread onto a baking sheet to cool.
In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms and cook until softened and lightly browned, about 4 minutes. Add shiitake mushrooms, and quinoa. Cook for 1 minute, tossing to combine, then transfer to a medium bowl.
Add dill, parsley, onion, apple, and cheese. Toss to combine. In a small bowl, whisk vinegar with remaining olive oil and season with salt and pepper. Add dressing to quinoa, toss to coat, and serve warm.
3. Braised Beef and Mushrooms
Mushrooms take on a meaty flavor once cooked, so pairing them with beer is a no-brainer. Taste just how great the combination can be with Eating Well’s rich beef and mushroom stew. Add some whole-wheat noodles and steamed broccoli to complete your healthy feast.
This recipe includes shiitake mushrooms, which are particularly flavorful. They’re also a great way to stay healthy during cold and flu season. According to recent research published in the Journal of the American College of Nutrition, a daily dose of shiitake mushrooms can boost your immune system.
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 4 cups finely diced onion
- 2 large garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 2 teaspoons chopped fresh marjoram or 1 teaspoon dried
- 4 pounds beef chuck, trimmed and cut into 1½-inch pieces
- 1 teaspoon salt, divided
- Freshly ground pepper
- 2 pounds cremini mushrooms, cut into ½-inch pieces
- 1 cup reduced-sodium beef broth
- 8 large shiitake mushroom caps, cut into ½-inch pieces
- 2 to 3 teaspoons finely minced fresh tarragon or dill
Directions: Preheat oven to 350 degrees Fahrenheit. Heat oil and butter in a large heavy casserole or Dutch oven set over medium heat. Add onions and garlic. Cook, stirring, until onions are soft and beginning to brown, 8 to 10 minutes. Stir in tomato paste, paprika, and marjoram to combine.
Season beef with ½ teaspoon salt and a fair amount of pepper. Add beef and cremini mushrooms to pot and stir gently to combine. Add broth and cover with a tight-fitting lid. Transfer to oven and bake until beef is very tender, 1¾ to 2½ hours. Stir in shiitake mushrooms and continue to bake, uncovered, for 15 minutes longer. Remove from oven and let stand for 15 minutes without stirring.
Skim fat from surface. Transfer beef and mushrooms to a bowl using a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until sauce coats the back of a spoon. Stir in beef, mushrooms, and remaining salt. Cook until heated through, about 1 minute. Serve garnished with tarragon or dill.
4. Chicken Paillard with Curried Oyster Mushrooms
Boneless, skinless chicken breasts are the quintessential lean protein. As great as the poultry is for speeding recovery after a workout and building muscle, it often winds up flavorless. By adding some curry-seasoned mushrooms to the mix, the protein becomes a lot more exciting without losing any of its nutritional power. Try the method with The New York Times’ simple chicken supper.
Though you could substitute another type of mushroom for this recipe, the oyster variety is particularly good for your heart. A 2007 study revealed regularly consuming oyster mushrooms can lower your cholesterol and blood sugar.
- 2 tablespoons extra-virgin olive oil, plus more
- 2 (8-ounce) boneless, skinless chicken breast halves
- 1 teaspoon kosher salt, plus more
- Freshly ground pepper
- 1 teaspoon curry powder, plus more
- 7 ounces oyster mushrooms, cut into ½-inch pieces
- 2 tablespoons fresh chopped basil
- 2 garlic cloves, minced
- 2 scallions, white and pale green parts only, thinly sliced
Directions: Preheat oven to 450 degrees Fahrenheit. Grease a baking sheet with olive oil. Place each breast flat on a cutting board. Use a knife to cut each breast in half so you end up with a total of four thin chicken breast pieces. Transfer to prepared baking sheet and season well with salt, pepper, and curry powder. Drizzle lightly with oil.
In a bowl, toss mushrooms with curry powder, salt, basil, garlic, scallions, and 2 tablespoons oil. Spoon evenly over each chicken piece. Bake until chicken is fully cooked and mushrooms are golden, about 15 to 20 minutes. Serve.
5. Portobello Mushroom Burger with Avocado Chimichurri
Meatless burgers are often made from beans, grains, soy products, or a combination. While these substitutes might be better for your body, they don’t often have great texture or flavor. Using a portobello mushroom cap is a better bet. Give it a try with Foodie Crush’s meat-free burgers and creamy avocado spread. With a hearty texture and rich taste, you won’t miss your usual beef patty one bit.
Going meatless occasionally is an easy way to help out the environment as well as your own health. Because they’re lower in fat and calories than beef, mushroom-based meals can be a great strategy to shave off a few extra pounds. Some studies have even demonstrated effective weight loss by swapping meat for mushrooms.
- 2 large portobello mushroom caps
- Sliced smoked mozzarella cheese
- 1 red bell pepper, sliced into ¼-inch rings
- ½ red onion, sliced into ¼-inch rings
- Handful fresh spinach
- ¼ cup plus more extra-virgin olive oil
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 avocado, peeled and pitted
- 3 garlic cloves, peeled
- ¼ cup flat-leaf parsley leaves
- ¼ cup cilantro leaves
- Juice of 1 lemon
- 1 teaspoon red wine vinegar
- Pinch red chili flakes
- 2 soft burger buns or pieces of flatbread
Directions: Preheat outdoor or indoor grill to medium-high heat and grease grates with cooking spray. In a food processor, combine avocado, garlic, ¼ cup olive oil, parsley, cilantro, lemon juice, vinegar, and chili flakes. Season with salt and pepper. Blend to combine. Set aside until ready to use.
Drizzle both sides of mushrooms with oil and season with salt, pepper, and oregano. Grill for 10 minutes per side, or until softened and grill marks appear. Add cheese during last few minutes of cooking.
Meanwhile, combine onion and bell pepper with a drizzle of oil in a bowl. Season with salt and pepper and toss to combine. Heat a large nonstick skillet over medium heat and add peppers and onion. Cook, stirring occasionally, until softened and beginning to brown, about 10 to 15 minutes. Remove to a bowl, then add spinach to same pan. Cook just until wilted, 1 to 2 minutes, then remove from pan.
Toast flatbread or buns until lightly toasted. Spread avocado spread over bottom bun. Top with mushroom, spinach, pepper and onion mixture, then close with bun tops. Serve.