7 Wonderful Wild Mushroom Dinner Recipes
Wild mushrooms — such as chanterelle mushrooms, morel mushrooms, porcini mushrooms, and oyster mushrooms—are a healthy and creative addition to many different types of recipes, imparting dishes with a unique texture and flavor that diners will not soon forget. These earthy ingredients are a great way to bring your cooking back to nature, and are a welcome addition to stews, tarts, risottos, and more. They are well worth purchasing on your next trip to the market.
These 7 recipes will help you realize the potential of these delicious ingredients in your own kitchen.
1. Fresh and Wild Mushroom Stew
You can try your hand at wild mushroom stew using a simple chicken stock — for an extra infusion of mushroom flavor, prepare the dish in a porcini broth base. Allowing the saucy stew to simmer will result in increased complexity and character, making for a sophisticated — yet relatively simple — take on this classic, earthy dish. This recipe from the New York Times takes an hour to complete and yields 4-6 servings.
- 1½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
- ½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
- Extra virgin olive oil
- 1 large onion, diced
- Salt and pepper
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage or rosemary
- Pinch red pepper flakes or cayenne
- 1 tablespoon tomato paste
- 3 small ripe tomatoes, peeled, seeded and chopped
- 1 tablespoon all-purpose flour
- Porcini broth, heated, or use chicken broth
- 1 tablespoon butter
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley
Directions: Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about ⅛-inch thick.
In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Recommended wine pairings: Italian Chianti, 2012 Ombré Pinot Noir
2. Sautéed Wild Mushrooms
Sautéed wild mushrooms make a flavor-packed accompaniment to an entrée of steak or pork tenderloin. These beautifully seasoned mushrooms are rich, smooth, and buttery — but not overpowering. Shallots, olive oil, and garlic help to lend the dish its characteristic flavor. This recipe from Ina Garten of the Food Network takes 40 minutes to complete and yields 4 servings.
- 2 pounds mixed wild mushrooms, such as cremini, shiitake, porcini, and portobello
- ½ cup olive oil
- 1 cup chopped shallots (4 large)
- 4 tablespoons (½ stick) unsalted butter
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped garlic (6 cloves)
- 1 cup chopped flat leaf parsley
Directions: Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
Heat the olive oil in a large (11-inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
3. Wild Mushroom Risotto
Creamy, rich risotto is the perfect platform for showing off the savory natural flavors of wild mushrooms. This savory Italian dish incorporates white wine and vermouth for an addition level of complexity and sophistication. This recipe from Epicurious takes about an hour to complete and yields 6 first-course servings.
- 9½ tablespoons butter, divided
- 1½ pounds fresh wild mushrooms; large mushrooms sliced, small mushrooms halved or quartered
- 7 cups low-salt chicken broth
- 1 tablespoon extra-virgin olive oil
- ¾ cup finely chopped leek (white and pale green parts only)
- 1 ¼ cups arborio rice (8 to 9 ounces)
- ¼ cup dry white wine
- ¼ cup dry white vermouth
- ¼ cup grated Parmesan cheese plus additional for serving (optional)
Directions: Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ¼ of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 ½ tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add ¾ cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by¾ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in ¼ cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.
Recommended wine pairings: Barolo, 2013 Redux Sauvignon Blanc
4. Wild Mushroom, Watercress, And Blue Cheese Tart Recipe
London-based chef José Pizarro’s vegetarian quiche — from his Spanish Flavours cookbook — is bursting with flavor. Pizarro notes that Spain’s hilly and mountainous topography provides the ideal growing conditions for wild mushrooms; thus, these delightful delicacies play a major part in Spanish cuisine. This tart combines the rich flavors of wild mushrooms, blue cheese, and walnuts to make a satisfying savory dish for meat-eaters and vegetarians alike. This recipe from Food Republic takes about 2 hours and 15 minutes, plus chilling time, and yields 8 servings.
For the filling:
- 1 pound mixed wild mushrooms
- 2 tablespoons olive oil
- 1 scant cup watercress leaves
- 3 ½ ounces Picos blue cheese, crumbled
- 1 ¼ cups heavy cream
- 4 extra large free-range eggs
- sea salt and freshly ground black pepper
For the pastry:
- ½ cup walnut pieces
- 1 ¾ cups all-purpose flour, plus extra for dusting
- 5 tablespoons chilled butter, cut into pieces
- 4 tablespoons chilled lard, cut into pieces
Directions: Preheat the oven to 400 degrees Fahrenheit. For the pastry, spread the walnuts on a baking sheet and roast for 7–8 minutes. Remove and leave to cool. Put them into a food processor and add a heaping ⅓ cup of the flour. Grind together briefly until the nuts are finely chopped. Add the remaining flour and ½ teaspoon salt, together with the butter and lard, and process briefly once more, until the mixture resembles fine bread crumbs.
Transfer the mixture into a bowl and stir in 2 tablespoons cold water until the mixture comes together into a ball, then turn out onto a lightly floured surface and knead briefly until smooth. Roll out thinly, adding a little more flour to the surface and use to line a lightly greased loose-based 9-inch 1½-inch deep tart pan. Chill for 20 minutes.
Put a baking sheet on the middle shelf of the oven, and leave it to get hot. Line the pastry case with foil and a thin layer of baking beans, slide it onto the baking sheet and bake for 20 minutes.
Remove the foil and beans and return to the oven for 5 minutes, until the pastry is lightly golden. Remove and set aside while you make the filling. Reduce the oven temperature to 375 degrees Fahrenheit.
Clean the wild mushrooms thoroughly by brushing away any dirt with a dry pastry brush and wiping them with a damp cloth if necessary. Heat 1 tablespoon of the olive oil in a large frying pan over high heat, add half the mushrooms and some seasoning and fry briskly for 1 minute until they have softened slightly and any excess moisture has evaporated. Transfer to a plate and repeat with the remainder.
Scatter the mushrooms, watercress leaves and blue cheese evenly over the base of the pastry case. Beat together the cream and eggs with some seasoning, pour the mixture into the tart pan and return it to the baking sheet. Bake for 30–35 minutes, until set and lightly golden. Serve warm, cut into wedges.
Recommended wine pairings: 2010 Salient Cabernet Sauvignon
5. Wild Mushroom Fettuccine
Wild mushrooms are a delicious addition to this classic home-cooked fettuccine recipe. Porcini and chanterelle mushrooms are recommended in particular, as they remain firm — retaining their characteristic textures — even after being tossed with the pasta. White wine offers the dish a characteristic flavor, while the savory flavors of garlic and shallots provide it with a truly home-cooked taste. This recipe from Food & Wine yields 12 servings and takes about an hour to complete.
- 1 stick (4 ounces) unsalted butter
- ¾ cup finely chopped shallots
- 4 garlic cloves, minced
- 2 pounds assorted fresh wild mushrooms, cleaned and thickly sliced if large
- Salt and freshly ground pepper
- 1 ½ cups dry white wine
- 3 cups chicken stock or canned low-sodium broth
- 2 ½ pounds good-quality fresh or dried fettuccine
- ¼ cup finely chopped parsley
- 1 ½ cups Parmesan cheese shavings (about 1 ½ ounces)
6. Wild Mushroom and Yukon Gold Hash
Enjoy Bobby Flay’s crusty, salted potato hash with the characteristic flavors of garlic, shallot, thyme, and a splash of sherry vinegar — with the addition of wild mushrooms to give it a new and delicious spin. This recipe from Cooking Channel will bring a professional touch to your breakfast or brunch. The recipe takes an hour and 10 minutes to complete and yields 4-6 servings.
- 2 pounds Yukon gold potatoes
- Kosher salt
- 4 tablespoons unsalted butter
- 4 tablespoons canola oil
- 1 ½ pounds wild mushrooms, such as Chanterelle, Cremini and Oyster
- 3 cloves garlic, finely chopped
- 1 large shallot, finely diced
- Freshly ground black pepper
- ¼ cup chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh thyme leaves
- Splash aged sherry vinegar
- Extra-virgin olive oil, for garnish
Directions: Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
Cut the potatoes into ½-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
Recommended wine pairings: 2010 Dandy Chardonnay
7. Wild Mushroom Enchiladas with Red Chili Sauce
Executive Chef Brett Sparman, of the acclaimed Inn and Spa at Loretto in Santa Fe, incorporates wild mushrooms here into a favorite Mexican dish. The flavors of wild mushroom are wonderfully complemented by the zesty tastes of cilantro, goat cheese, onion, and a unique red chili-based sauce. The recipe, shared on Destination Hotels, takes about an hour to complete and yields 4 servings.
- 3 tablespoons unsalted butter
- ¾ cup Spanish onion, chopped
- 12 ounces wild mushrooms
- 1 cup sweet yellow corn
- 5 ounces goat cheese, crumbled
- 6 tablespoons fresh cilantro, chopped
- 2 medium tomatoes, seeded and chopped
- 3 cups cheddar cheese, shredded
- 16 (6-inch) blue corn tortillas
- queso fresco
- Red Chili Sauce, recipe below
Red Chili Sauce:
- 15 dried New Mexican red chilies, stemmed and seeded
- 1 large Spanish onion, halved
- 1 large garlic clove
- 6 cups water
Directions: In a large pot bring chiles, onion, and garlic to a simmer, cook for 20 minutes. Strain the cooking liquid and reserve. Transfer chile mixture to a blender and purée with cooking liquid to produce a thick, soup-like sauce. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Stir in salt to taste and discard the remaining cooking liquid.
Melt butter in large skillet over medium heat. Add onion and mushrooms, sauté until onion is translucent and mushrooms are tender. Add goat cheese, corn, cilantro, tomatoes; simmer until heated throughout, about 4 minutes. Season with salt and pepper to taste, remove from heat.
Soften tortillas by dipping them in some of the Red Chile Sauce.
To assemble: Place a handful of stuffing on each tortilla and roll tightly. Place the rolled enchiladas in a baking dish and top with the Red Chili Sauce and cheddar cheese. Cook at 350 degrees Fahrenheit until heated through and cheese is melted. Garnish with queso fresco and serve warm.
Recommended wine pairings: Rioja, 2007 Koonowla Riesling