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.
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.
Garlicky Sautéed MushroomsSautéed 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 MushroomsWith 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 RisottoThis 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 SauceMeaty-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 ChilesBraising 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 ChasseurCrepes 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 SoupFamily 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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