The Greeks and Egyptians were fascinated by them and studied them extensively. The East Asians use them liberally in their cooking and they have been used cleverly throughout history to surreptitiously murder royals and people of power. They appear almost overnight in damp places on logs and tree roots and can survive for hundreds of years. Our dreams are full of them in all their umbrella-shaped colorful vibrancy and the experts of the culinary kingdom are known to place them in high regard while creating great dishes in their kitchens!
They are neither vegetables nor meat, which is why they are aptly called ‘the meat of the plant world’. They are called as ‘Mushrooms.’
1Egg And Mushroom Salad
This egg and mushroom salad is from the land of Russia. Add 2 tbsps olive oil and mushrooms to a skillet and sauté until golden brown. Add to a bowl. In a non-stick pan, add diced onion to 2 tbsps olive oil and sauté until golden, also add garlic cloves, and cook for 2 minutes. Add to the bowl with diced hard-boiled eggs and chopped dill. Dress the salad with ½ cup mayo, 1 tbsp Dijon, and 2 tbsps lemon juice. Add salt and pepper to your taste and serve!
Cook the rice in a rice cooker. Use a little less water as the rice for Bibimbap must be a little dry. Then we prepare the vegetables and mushrooms separately. Slice and sauté shiitake mushrooms in oil and keep aside. Boil bean sprouts in salted water and drain. Add 1 Tbsp minced garlic, 2 tbsp sesame oil, ½ tbsp sesame seeds, salt, and pepper. Keep aside. Blanch spinach in boiling water and drain. Cut into short lengths and add 1 Tbsp chopped scallion, 1 Tbsp minced garlic, 1 Tbsp sesame oil, ½ Tbsp salt, and pepper. Keep aside. Cucumbers and Zucchinis must be cut into short lengths separately and sprinkled with salt. Squeeze out excess liquid. Add 1 tbsp chopped scallion, ½ tbsp minced garlic, ½ tbsp sesame oil, and ½ tbsp sesame seeds. Sauté the Zucchinis in oil for 1-2 minutes. Add julienned carrots to an oiled skillet. Cook for 2 minutes and add salt and pepper. Now prepare the sauce by mixing 4 tbsps red chilli pepper paste, 1 Tbsp sugar, 1 Tbsp sesame oil, and 3 tbsps water in a bowl. Mix. In a big bowl, place a serving of the rice. Add small amounts of the vegetables and mushrooms on top of it. Drizzle all over with sesame oil. You may garnish with a fried egg and serve with the sauce.
Tear (oyster) mushrooms into small pieces in a bowl and add water and boil it. Take a non stick pan and heat oil then add red chillies, fennel seeds, cumin seeds, black mustard seeds, fenugreek seeds, and fry until you can smell their aroma. Add onions, garlic, and ginger after chopping them and fry until they turn brown. Remove from heat to add fish curry powder and chili powder and return the pan to the heat. Add a little water to this to make a paste and then add the mushroom pieces, salt, vegetable stock powder, and curry leaves. Cook for 3 minutes on low heat. Add more water to cover and cover the pan with a lid to make sure the mushrooms are cooked and the liquid has been absorbed. Serve and enjoy!
Put lime juice, garlic, cilantro, parsley, and ginger in a blender. Blend until it becomes a liquid. Add oil to this and then pour this mixture over sliced mushrooms placed in a bowl. Add chopped onions, salt and pepper. Keep in a refrigerator. Serve with boiled sweet potatoes, lettuce, and toasted bread!
Add chopped onions to heated oil in a large pan and cook until tender. Add green pepper, tomato paste, and stir for 2 minutes. Add mushrooms and cook until the liquid evaporates. Then add chopped tomatoes, salt, pepper and cook for 4 minutes, stirring occasionally. Pour the dish into a casserole and top it with grated cheese. Bake at 190°C in an oven which is preheated. Serve and enjoy this yummy dish!
6.Sea Bass With Mushroom Grit
Sea Bass tastes heavenly when served with grit that’s made with a delectable assortment of wild mushrooms. This dish is the yin and yang of ingredients from the land and the sea! Add salt and pepper to the sea bass. Heat canola oil in a pan and add a sprig of thyme. Sear the fish, skin side down for 7 minutes until it becomes golden on both sides. Remove from heat but keep it warm. Add 2 tbsps butter, 1 sprig of thyme, mushrooms in another saucepan, and sauté until golden. Add grits, chicken stock. To thicken the sauce, add heavy cream, 1 Tbsp butter, salt, and pepper and cook on low heat. Add canola oil in a large sauté pan over medium heat and let it heat to a slight smoke. To the sauté pan add a sprig of fresh thyme and put the sea bass skin down for 7 minutes. The fish will be done when it gets a golden colour to it and crisp skin. Add spinach to a warm sauté pan until it wilts and add butter, salt, and pepper. Serve the fish on a layer of spinach on the grits.
7.Omelette With Chives
Now you know how to make the sassiest food! Count on this dish to turn a boring omelette into something contemporary! Remove the stalks of the mushrooms and add them to a frying pan with 1 tbsp olive oil and shallots. Cook until tender. Add salt, pepper, garlic, and parsley and cook for about 5 minutes. Keep aside. Break eggs in a bowl and whisk. Add salt, ground pepper, chives, and 2 tbsps milk. Take 2 tbsps olive oil in a pan and add this frothy mixture to it. Make sure it is evenly spread out. Use a spatula for this. Spread the mushrooms and cheese on the top of the eggs. The omelette will begin to set at the bottom. Cook for another minute and garnish with herbs before serving.
8.Mushrooms On Skewers
Easy Peasy Dinners with Mushrooms on skewers. Marinate mushrooms in curd, salt, and barbeque powder for 1 hour. Arrange them on skewers and grill in the open to perfection! Serve with a sauce of your choice!
This soup is originally from Ireland and it’s bound to give you a piece of luck all year long after you have it! Cook some chopped mushrooms and onions in butter in a sauté pan. Add chicken stock, thyme, salt, and pepper after they are tender. Let it boil, and then simmer for 10 minutes. Take another pan and add butter and flour to it, bit by bit, stirring constantly to make a roux. Cook the roux for 3 minutes and whisk it continuously. Cook it for a good 12 minutes. Make mushroom puree by putting them into a food processor and add it to the roux. In the end, add the rest of the mushrooms, milk, cream and cook for approximately 1 minute before serving.
Pidpenky is a great tasting traditional dish from the heart of Ukraine! In a pan, sauté chopped onions and garlic in coconut oil until golden. Stirring continuously, add mushrooms to it for the next 10 minutes. Add vegetable stock, coconut milk, salt, and bring to a simmer. To thicken, mix arrowroot starch in cold water until it dissolved and add this to the pan. Add dill to the dish before serving.
Add chopped onions to 2 tbsps of heated olive oil in a skillet. Stir constantly while cooking until they become caramelized and add salt. Add mushrooms and cook until softened. Add garlic, paprika, and cook for 10 minutes until the liquid evaporates. Remove from heat and add mint, salt, parsley, feta cheese, and ground pepper.
On a cake pan that has been brushed with olive oil, layer 7 sheets of phyllo dough. Each sheet must be brushed with olive oil and then fill with mushroom and onion mixture. Top these with 5 more sheets of phyllo dough, each brushed with olive oil, and crimp the edges of the sheets to fit the cake pan. Pierce a knife through the top of the pie at several places and bake for 50 minutes until the crust become golden.
12.South Indian Mushroom Biryani
This Biryani from South India requires a little patience and a strong liking for mushrooms! Soak the rice in water until it is cooked well. Then heat the oil in a pan and add 1 star anise, ½ tbsp cumin seeds, 2 green cardamoms, 1 cinnamon stick, 4 cloves, chopped onions, and green chillies. Add ginger-garlic paste and keep frying. Add yogurt, tomatoes until the oil separates. Then add red chilli powder, garam masala, mint leaves, cilantro, and fry for 2 minutes. Add mushrooms and fry for another 2 minutes after which, add boiling water, rice, and salt. Cook until the rice gets cooked. Serve with a garnishing of coriander leaves.
No more starving! These delightful mushroom burgers come to your rescue when you’re craving something with mushrooms in them! Mix mushroom soup, sliced mushrooms, and tomato juice and let it simmer on low heat to make a sauce. Mix salt, pepper, and sodium glutamate and put it in a shaker. Season your chicken patties with this mixture and grill! Keep the patty on a bun, add a slice of Swiss cheese, and then drizzle the sauce. Serve with fries!
14.Spanish Mushroom Croquettes
This Spanish croquettes recipe is absolutely flawless. You will give yourself a pat on the back when you’re done making them! Remove the stalks from the mushrooms and chop. Put them in a skillet with heated oil and add chopped onions and garlic. Cook until tender for 10 minutes. Remove from heat and put it in a large bowl. Add ¼ cups of bread crumbs, cheese, egg, pepper, and shape 3-inch long croquettes from this mixture. Coat croquettes with bread crumbs before cooking them in hot oil until brown. In another skillet, heat 1 tbsp oil, add sliced mushrooms, and cook until tender. Add spaghetti sauce and cook for 2 minutes. Pour this mixture over the croquettes while serving!
15.Mushroom And Potato Kebabs
We sure know how to make lip-smacking kebabs that incorporate mushrooms! Mash boiled potatoes and mix in mashed cottage cheese, finely chopped mushrooms, onions, green onions, cilantro, green chillies, 3 pieces of star anise, 1 tsp onion seeds, 2 tsp cumin seeds, lemon juice, 8 whole red chillies, 1 tsp turmeric powder, and salt. Make kebabs from this mixture. Coat them in batter made of 250 gram flour, 1 tsp chilli powder, 1 tsp crushed cumin seeds, and ½ tsp carom seeds. Cook the kebabs on low heat in oil and serve!
16.Baked Stuffed Mushrooms
Mash cottage cheese and add chopped cashew nuts, raisins, pinch of pepper, and salt. Scoop out the meaty parts of the underside of the umbrellas of the mushrooms and stuff this mixture into it. Place them in a baking dish and drizzle with butter. Bake for 20 minutes at 140° C.
17.Chinese Mushroom Stir Fry
It wouldn’t be long before people spelling Chinese as Chinese. You know why? Because you have to be at ‘ease’ to make it and it’s ‘easy’ to fall in love with it! This dish will have you grabbing for your chopsticks in no time! Heat oil in a wok and add chopped onions. Stir-fry until transparent. Add ginger, garlic, green chillies, and stir for 1 minute. Add capsicum, celery, and stir for 3 minutes. Then add chopped mushrooms, cook for 8 minutes until brown, and they shrink in size. Add soya bean sauce, pepper, red chilli powder, salt, sugar, and white vinegar. Stir until thick and serve!
The Mushroom Risotto is perfect for date nights and will do well with a glass of wine! Sauté chopped onions in butter until soft and they begin changing colour. Add chopped mushrooms and cook until the liquid evaporates. Add rice and cook until it becomes white. Add a splash of white wine and let it be on low heat. Add vegetable broth, one ladle at a time, and stir it to let it cook off. Let it bubble and cook this way for 20 minutes. When the rice is cooked, add grated cheese and butter and stir for a minute until the rice becomes creamy.
19.Grilled Mushroom Sandwich
Who doesn’t like to have a sandwich on the go? This sandwich even has a mushroom filling which makes it all the more irresistible. In a pan, heat butter over low fire and add finely chopped garlic and green chilies. Cook for 1 minute and add tomatoes and salt. Then add chopped mushrooms and stir until the liquid evaporates. Add chopped cilantro into the mixture. Cook for a minute and remove from heat. Take slices of bread and put grated cheese over them. Spread the mushroom mixture over the bread evenly and place another bread slice over it. Grill the sandwich to your liking and enjoy!
20.Polish Mushroom Dumplings
Poland was the world’s largest exporter of mushrooms in 2014! They sure know how to make these scrumptious little dumplings with mushroom filling that make you go swoon over your dinner! You cannot just have enough of them!
In a big bowl, add potatoes that have been boiled in salted water and mashed. Add flour, egg, salt, and pepper. Mix. Knead this into dough. Sprinkle some flour over it and cut this into four quarters. Roll each piece and cut an angle into each piece. In a pan, boil salted water and drop the dumplings into it in batches. Boil gently for 4 minutes, remove them and drain the water off them. Fry them in a large frying pan in oil and butter. Add chopped sweet onions and cook for 4 minutes. Take the dumplings and fry until golden then put mushrooms in the end and some fresh parsley. Serve!