We’ve decided to celebrate national mushroom month by posting our favorite recipes from appetizers to the main course! A little educational info on mushrooms: they are known for being a good source of B vitamins, fiber, and potassium among other health benefits.
Yield: 4 portions (about 6 cups)
- 1 tablespoon butter or margarine
- 1/2 cup thinly sliced green onions
- 1 teaspoon minced garlic
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon dried thyme or oregano leaves
- 1/4 teaspoon ground black pepper
- 1½ pounds white mushrooms, sliced (about 9 cups)
- 1 can (14½ ounces) vegetable broth (or chicken broth for non-vegetarian recipe)
- 1 cup white wine or water
- 1½ cups lowfat milk
In a large saucepan over medium-high heat, melt butter and add onions, garlic, salt, thyme and pepper; cook, stirring often, about 5 minutes. Add mushrooms, broth, and wine(water); bring to a boil; cook for 1 minute.
Remove 1 cup of the vegetables; set aside.
In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. Garnish with thinly sliced green onion.
Optional: can add other vegetables to soup-carrots, celery, asparagus, etc.
Portabella Mushroom Quiche Caps:
(using portabella mushroom caps to make individual breakfast quiches)
Yield: 4 servings
Serving Size:1 portabella cap with ingredients
- 4 portabella mushrooms, 3-inch diameter
- Olive oil spray
- 3 large eggs (farmers market)
- Egg whites from 6 eggs
- 1/2 cup whole wheat grated bread crumbs
- 1/2 cup nonfat milk
- 1 tsp. low-sodium herb blend seasoning
- 1 tsp. minced garlic
- 1 cup steamed, drained, & chopped, spinach
- 1/2 cup reduced-fat Parmesan cheese
Place oven rack in center of oven; preheat oven to 375̊ F.
Remove portabella stems; wipe clean with damp paper towel.
Spray baking sheet with olive oil spray, and place mushroom caps on baking sheet.
In a large mixing bowl, whisk together all remaining ingredients, except Parmesan cheese.
Coat non-stick pan with olive oil spray and heat over stove. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
Scoop partially-cooked, hot egg mixture into portabella caps using a spoon. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Garlic Roasted Mushroom Pasta with Tomatoes:
- 1 1/2 pounds assorted mushrooms, cleaned, stemmed, and sliced
- 6 to 8 cloves of garlic, finely chopped
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons fresh oregano
- 1 tablespoon fresh chopped basil
- 1 pound dried of your favorite pasta
- 1 cup small cherry tomatoes
Preheat the oven to 425° F. In a large bowl, toss together the cleaned, sliced mushrooms, garlic, olive oil, oregano, and basil. Pour the mushrooms into a large baking dish, add tomatoes, and spread them into a single layer.
Place the mushrooms into the preheated oven, and roast, stirring periodically, until the mushrooms release their juices, shrink, and begin to caramelize, about 30 to 35 minutes. While the mushrooms are roasting, prepare the pasta according to package directions.
Drain the pasta and transfer to a serving bowl. Add the mushrooms, tomatoes, and pour any olive oil, herbs, and garlic remaining in the baking dish over the pasta as well. Toss together and serve. Enjoy!