7 Ways With Mushrooms

As supermarkets sport more and more varieties of fresh mushrooms, it's time to let these flavorful vegetables take star billing in risottos, sauces, crepes, and soups.

  • Indulge in Earthy Flavor
    Story by Maureen Callahan, Photo: Randy Mayor; Styling: Jan Gautro; Cooking Light

    Indulge in Earthy Flavor

    Take a peek at the mushroom section of your produce department and you'll find half a dozen varieties of these delicious veggies. Depending on the type, they can be mild, meaty, or earthy. Find your favorite, then indulge in dishes that celebrate the mushroom's natural flavor and texture.

    More mushroom dishes

  • Garlicky Sautéed Mushrooms
    Story by Maureen Callahan, Leigh Beisch

    Garlicky Sautéed Mushrooms

    Sautéed button, portabello, or wild mushrooms are the little black dress of entertaining. They're simple-to-prepare, versatile and masters of enhancing other flavors. Serve them as a topping for burgers or bruschetta, or scatter them over roasted chicken, fish, or grilled steaks.
  • Stuffed Portobello Mushrooms
    Story by Maureen Callahan, Randy Mayor

    Stuffed Portobello Mushrooms

    With a filling of multicolored chopped tomatoes, mozzarella, chives and breadcrumbs these easy stuffed mushrooms look and taste like individual fresh mushroom pizzas. Serve them as a side with grilled meats or as a vegetarian main course.
  • Mushroom-Herb Risotto
    Story by Maureen Callahan, James Carrier

    Mushroom-Herb Risotto

    This surprisingly simple risotto can be made with any variety of fresh mushrooms you have on hand, but use a combination of two or three different types to build the richest flavor. Elegant enough for company, the family will love this dish, too. Top with a sprinkle of Parmesan cheese for a salty kick to complement the fresh, slightly sweet dish.
  • Beef Tenderloin Steaks with Shiitake Mushroom Sauce
    Story by Maureen Callahan, Photo: Becky Luigart-Stayner; Styling: Cindy Barr

    Beef Tenderloin Steaks with Shiitake Mushroom Sauce

    Meaty-flavored shiitake mushrooms are cooked in butter to make a wickedly good topping for pan-seared beef tenderloin. The sauce is so tasty, you'll want to try it over everything from chicken to pork to mashed potatoes. Serve the sauce whenever you want to upgrade a meal to company-worthy in a flash.
  • Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles
    Story by Maureen Callahan, Leigh Beisch

    Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles

    Braising fish with vegetable stock and aromatic ingredients like ginger, shiitake mushrooms, and chilies is an Asian technique that builds intense flavor without adding a lot of fat. You can vary the vegetables to suit family preferences and substitute any firm fish for the grouper. Substitute other types of mushrooms in this dish, if you like, but shiitake are best-suited thanks to their meaty texture and earthy flavor.
  • Mushroom Crepes Chasseur
    Story by Maureen Callahan, Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

    Mushroom Crepes Chasseur

    Crepes may sound involved and a little too fancy for a weeknight supper, but the reality is they're easy to pull off if you make the crepes ahead of time and freeze them between layers of waxed paper. The filling can be made a day ahead, too, so prepare the ingredients over the weekend, then simply combine for a quick and flavorful weeknight dinner. Serve leftover crepes for dessert with cream and fresh berries.
  • Sherried Mushroom Soup
    Story by Maureen Callahan, Becky Luigart-Stayner; Jan Gautro

    Sherried Mushroom Soup

    Family and friends will tell you this is the best mushroom soup they've ever tasted. The secret: steeping dried mushrooms, shallots and chicken broth for an hour to make a rich stock. Make the stock ahead of time, and the soup comes together in 10 minutes.
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