Mushrooms are one of the staples in my kitchen. They are relatively inexpensive, there are dozens of types to experiment with and they add a punch of umami to your dishes which, simply put, is a bold, savory flavor.
Not only do they taste great, but mushrooms also contain vitamin D, vitamin B and potassium. If you're looking for a way to add some extra antioxidants to your diet, add a handful of mushrooms to your next pot of vegetable soup.
Deviled Clam Stuffed Mushrooms
Stuffed mushrooms are an appetizer mainstay on most restaurant menus. You can use either baby portabello or white button mushrooms for this recipe.
2 tablespoons unsalted butter, melted
1 clove garlic, finely chopped
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams and their juices
1/2 cup seasoned dry bread crumbs
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
10 cremini mushroom caps, cleaned
1 tablespoons extra-virgin olive oil
Lemon wedges, for serving
Heat oven to 400 degrees.
In a medium pan, melt the butter over medium heat. Add the garlic and cook, stirring, until golden. Whisk in the flour and remove from the heat. Stir in the clams, breadcrumbs, 1 tablespoon of the parsley, the Worcestershire sauce and the mustard.
Brush the mushroom caps with olive oil and place in a shallow baking pan. Bake until the mushrooms are warmed through, 3 to 4 minutes. Remove from oven the and carefully spoon filling into the mushroom caps. Return to the oven and bake until hot, about 6 minutes. Garnish with the remaining tablespoon of parsley and serve with lemon wedges.
For a main dish vegetarian meal, these cheesy quesadillas are sure to become a favorite. The mushrooms and red onions pair well together. With the addition of the melty Havarti, it's a terrific combination. This dish is a great weeknight meal courtesy of Food Network.
2 tablespoons unsalted butter
12 ounces white mushrooms, cleaned and sliced
Kosher salt and freshly ground pepper
1 small red onion, thinly sliced
1 clove garlic, minced
1 1/2 cups grated Havarti cheese (about 6 ounces)
1 teaspoon dried Mexican oregano
4 (10-inch) flour tortillas
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, occasionally stirring, until browned and tender, 5 to 7 minutes. Add the remaining tablespoon butter, the red onion and garlic, and cook, occasionally stirring, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
Toss the cheese with the oregano in a large bowl. Sprinkle 1/4 of the mixture on one side of each tortilla and top each with 1/4 of the mushroom mixture. Fold the tortillas in half to cover the filling.
Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes. Serve hot.
If you'd like a retro nibble or an addition to your antipasto platter, make a batch of these marinated mushrooms for your next gathering.
1 pound cremini mushrooms, cleaned and stemmed if desired
3/4 cup extra-virgin olive oil or vegetable oil
1/4 cup white vinegar
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
Crushed red pepper flakes
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
In a large bowl, combine remaining ingredients and add the cooled mushrooms. Cover and refrigerate until flavorful, at least 1 to 2 days. Serve by spoonfuls over toasted garlic bread slices to soak up the seasoned oil.