8 Things to Do with Mushrooms

Mention mushrooms in our house and within seconds, Robert will pull out one of his mushroom jokes.  They are bad.  Really bad.  You know, how a mushroom is a ‘fun-guy’ and all that.  But bad jokes aside, mushrooms are an understated ingredient that is very versatile and comes in lots of different varieties.

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Let’s get to know them and look at some of the things to do with mushrooms.

Different types of mushrooms

There are a huge number of mushrooms, some that are edible and some that aren’t.  Others have different uses such as medicinal and recreational (but we won’t go into that here!)

Most of the time, when you visit the supermarket, there’s a fairly steady range of mushrooms available.  But let’s take a glimpse at some of the most popular ones and how they are used to get familiar with the options.

1. Button – small white mushrooms, the supermarket favourite is seen in everything from pizza to spaghetti sauce
2. Cremini – light brown with a deeper flavour than button
3. Portobello – larger and meatier taste but still quite mild with open cap and dark gills.  Large enough to be stuffed with things (more on that below)
4. Oyster – mild and sweet flavour but nothing like oysters
5. Chantrelle – bright yellow colour with a sweet and peppery flavour they work well with eggs and last longer than most varieties
6. Porcini – another popular type in Italian dishes, these are slightly creamy and nutty and can be large.  Most often see dried
7. Shittake – common Asian cuisine as well as for their medicinal benefits, they have a texture similar to portobellos but a smokier flavour

Storing mushrooms 

One of the biggest problems with mushrooms is how they can turn to mushy in a short time if you don’t store them correctly.  So a few storage tips are in order.

First, make sure you get the healthiest looking mushrooms at the store.  Look for whole, intact cups with no discolouration or shrivelled patches.  Mushrooms contain 80-90% water so this is why they can go slimy quickly and they can keep growing after picking which makes things harder!

The best place to store mushrooms is in the fridge.  This will give them around about a week’s lifespan but always check and don’t assume.  Don’t put them in airtight containers or plastic bags as this causes condensation.  Leave them loosely wrapped in moisture absorbent paper or package – in other words, what the store shipped them in!

Can you freeze mushrooms?

You can freeze mushrooms when they are in good condition.  Wash them in cold water and trim off any stems so they are ideally about 1-inch across.  Then you should cook them before freezing.  There are two main ways:

• Sauteeing – heat with a little butter or oil for 5 minutes or until cooked and most of the liquid has evaporated
• Steaming – soak in 1 teaspoon of lemon juice to 1 pint of water for five minutes to reduce discolouration then cook for 3-5 minutes depending on the size of the mushroom

Once they are completely cooled, you can freeze them.  Add them to a cookie sheet with parchment paper on and pop in the freezer, leaving spaces between.  Then once frozen, add to airtight containers or bags or even vacuum pack them if you can.

You can add directly to recipes that are being heated or you can thaw them overnight in the fridge until you need them.

Are mushrooms good for you?

Mushrooms are pretty impressive when it comes to the nutrients they bring with them to every dish.  So even if you aren’t sure about eating them straight up, it is worth trying things like soup as a way to harness those benefits.  A few examples of health benefits from mushrooms include:

• Vitamin D levels – help with immune health and strong bones
• Zinc levels – Cremini, in particular, have lots and this is needed for growth in children
• Lower blood pressure – rich in potassium, they help to lower blood pressure and reduce sodium in the body
• Source of other nutrients – including fibre, protein and antioxidants, copper, magnesium and phosphorus

Things to do with mushrooms

The great thing about things to do with mushrooms is that some recipe is mushroom specific while others can use whatever type you like or can find.

Light Meals

Mediterranean Inspired Stuffed Portobello Mushrooms

Here is a warm and satisfying twist on a classic Caprese salad. Fresh basil doesn’t hold up well to heat, so pesto sauce is used instead. You can use either fresh or dried mozzarella in this recipe. Fresh is really delicious and it melts beautifully, but it has a higher moisture content. As a result, there may be some excess moisture in the pan after baking. 

Preparation Tip: To prepare the mushroom caps, gently remove stems by hand. Then, scoop out the gills with a spoon and discard. This will give you more room to add your toppings, plus it will remove any residual grit.

Ingredients

• 6 large Portobello mushroom caps, stems and gills removed
• 3 T. extra virgin olive oil
• 6 oz. fresh or shredded mozzarella cheese
• ½ pint grape tomatoes, washed, dried, and cut in half
• ½ c. fresh or bottled pesto
• Salt and pepper, to taste

Garnish (optional):

• Aged balsamic vinegar or glaze

Directions:

Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges.

Place oiled caps on a lined baking sheet and evenly divide the mozzarella cheese between them. Top each cap with sliced grape tomatoes and drizzle with pesto. Sprinkle with salt and pepper, according to taste.

Place baking sheet on the middle rack of oven and bake for approximately 15 minutes, or until cheese is melted. Remove from heat and drizzle with aged balsamic vinegar or a thicker glaze, if desired. Serve immediately.

Cream of Mushroom Soup 

This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavour to your favourite casseroles. One taste and you’ll never go back to the canned variety. 

Note: You can use either fresh or dried herbs for this recipe, depending on what you have on hand. Fresh rosemary and thyme are both tough enough to stand up to the cooking process, unlike many fresh herbs that are best stirred in once the cooking time is complete. If using fresh thyme, be sure to remove any woody stems before serving.

Ingredients:

• 2 T. unsalted butter
• 2 small yellow onions, finely chopped
• Sea salt and black pepper, to taste
• 1-2 cloves garlic, minced
• 16 oz. Portobello mushrooms, sliced
• 2 t. dried rosemary (or 2 T. fresh rosemary leaves, finely chopped)
• 2 T. fresh thyme (or 1½ t. dried)
• ½ c. Marsala wine
• 2 c. chicken or vegetable broth, preferably organic
• 1 c. heavy cream, room temperature
• 3 T. all-purpose flour

Directions

Melt butter in a large Dutch oven or pot over medium heat. Once hot, add chopped onions and season with salt and black pepper, to taste. Cook, stirring occasionally until the onions are soft and translucent, approximately 4-5 minutes. 

Add garlic and cook, stirring frequently, for another 1-2 minutes. 

Add mushrooms, rosemary, and thyme. Season with additional salt and black pepper, as desired, and stir to combine. Cook, stirring occasionally until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes. 

Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula. Cook 1-2 minutes or until the wine is reduced by one half and the strong aroma dissipates. 

Add the chicken or vegetable broth and simmer for 10-15 minutes. Remove from heat and temper the heavy cream by adding a couple of tablespoons of the hot soup to it before stirring it into the soup. 

Create a slurry by adding 3 tablespoons of the hot liquid from soup to the flour in a medium bowl. Stir until thoroughly combined and no lumps remain. Stir the slurry into the soup to thicken. Taste and adjust seasonings, as desired, before serving. 

Bacon Mushroom Lettuce Wraps

Lettuce wraps are a fun alternative to bread or tortillas and can be used for a light meal or as part of a larger Mexican inspired buffet.  

Ingredients

• 4 slices of bacon cut into 1 in squares
• 1 small yellow onion, chopped fine and divided
• 1/4 lb button mushrooms, chopped fine
• 2 tsp. garlic, minced and divided
• 1 1/2 lbs ground chuck
• 1 tsp ground Italian parsley
• 1 tsp salt
• 1 tsp Worcestershire sauce
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp dry mustard
• 1 tbsp olive oil + extra for brushing meat
• 1/2 C dry red wine
• 2 tbsp red wine vinegar
• 1 (8 oz) can tomato sauce
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp light brown sugar
• Tabasco sauce
• 8 large lettuce leaves

Directions

Place the bacon in a large skillet over medium heat.  Cook 6 minutes or until the bacon is cooked through but not crispy, drain well.

Add 1/2 of the onion to the skillet and sauté 5 minutes or just until soft. 

Add the mushrooms and 1 tsp. garlic and continue cooking 5 minutes.

Allow the mixture to cool about 10 minutes then place in a large mixing bowl.  

Add the bacon, ground chuck, parsley, salt, Worcestershire sauce, pepper, cumin and dry mustard.  Using your hands mix the ingredients together well. 

Form eight 4 inch rolls and place the rolls on a platter.  Cover with plastic wrap and refrigerate at least 1 hour.

Place 1 TBSP of oil into a large saucepan over medium heat.   Add the remaining onion and cook 5 minutes or just until the onion begins to soften.

Add the garlic and cook 1 minute stirring occasionally.

Pour in the wine and vinegar and bring the mixture to a boil.

Once boiling add the tomato sauce, tomato paste, paprika and brown sugar.  

Reduce heat to low and simmer for 10 minutes or until mixture begins to thicken stirring often.  Add as much Tabasco sauce as you like and stir well.

Main courses

Rustic Mushroom Risotto

This mushroom risotto recipe goes “old school” with its traditional “stand and stir” technique. This approach may take a bit more time, but the results are well worth the effort.

When making this recipe, don’t be tempted to substitute other forms of rice because they won’t deliver the coveted rich, creamy texture you’re after.  Most groceries stores carry Arborio rice, or you can easily find it online.

Ingredients:

• 4 c. chicken or vegetable broth, heated
• 1 T. olive oil
• 3 T. unsalted butter, divided
• 3 cloves garlic, peeled and finely minced
• ½ medium yellow onion, finely chopped
• 4 oz. baby Portobello mushrooms, cleaned and sliced
• 4 oz. white mushrooms, cleaned and sliced
• 1 t. dried thyme
• Sea salt and black pepper, to taste
• 1 c. Arborio rice
• ½ c. dry white wine
• ½ c. Parmesan cheese, freshly grated
• 2 t. fresh rosemary leaves, finely chopped

Directions:

In a small saucepan, heat chicken or vegetable broth until hot. Reduce heat to simmer and keep warm.

Add olive oil, one tablespoon butter, and garlic to a large, high-sided skillet. Turn heat to medium and sauté for approximately one minute, or until garlic softens. 

Add onion and sauté for 2 minutes before adding the sliced mushrooms and dried thyme. Cook until mushrooms soften and release liquid, approximately 4-5 minutes. Remove from heat and season with salt and black pepper, to taste. Transfer to a bowl and set aside. 

Return pan to heat and add remaining butter. Add Arborio rice and sauté until thoroughly coated, approximately 1-2 minutes. Add white wine and stir constantly until the wine is completely absorbed. 

Add one cup warm broth to the pan and stir constantly until it is completely absorbed. Repeat with remaining broth, one cup at a time, until it is all incorporated and the rice has achieved a rich, creamy consistency, approximately 25-30 minutes. (For a creamier texture, add more broth until the desired results are achieved).

Remove from heat and stir in the freshly grated Parmesan cheese and fresh rosemary. Add mushrooms and stir until thoroughly combined. Season with salt and black pepper, to taste. 

Transfer to a serving dish and garnish with additional Parmesan cheese and fresh rosemary, if desired. Serve immediately.

Sausage Stuffed Mushroom Caps

This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. 

When selecting mushrooms for this recipe, choose ones with small to medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavoured white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do. 

Ingredients:

• 8 oz. package of baby Portobello mushrooms, cleaned 
• 8 oz. package of white mushrooms, cleaned
• 2 T. extra virgin olive oil
• ½ c. Marsala (or dry white) wine, divided
• 12 oz. bulk spicy Italian sausage
• 3 cloves garlic, peeled and finely minced
• 4 fresh sage leaves, washed and julienned 
• 8 oz. cream cheese, softened
• 1/3 cup Parmesan cheese, freshly grated
• Salt and pepper, to taste

Optional  Toppings:

• 3 T. Panko breadcrumbs 
• 3 T. Freshly grated Parmesan cheese 
• 2 T. fresh parsley, chopped 

Directions

Position top oven rack in middle position and pre-heat oven to 350°F.

Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger bowl. 

Add olive oil and 3 tablespoons wine to the bowl containing mushroom caps and toss gently to evenly coat. Set aside. 

In a large skillet, cook sausage over medium heat until thoroughly browned, approximately 8-10 minutes. Break apart chunks with a spatula or wooden spoon as the sausage cooks. Once browned, drain excess fat before proceeding. 

Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid, approximately 4-5 minutes. Add fresh sage and remaining wine and scrape up any brown bits of sausage from the bottom of the skillet. Simmer for 2-3 minutes or until excess liquid evaporates. 

Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and black, to taste. Cool slightly. 

Add one rounded spoonful of the sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese, or a combination of both before baking. 

Place baking dish in preheated oven and bake for 30 minutes, or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple of minutes when done cooking. If desired, garnish with chopped fresh parsley before serving. 

Spicy Turkey Stuffed Mushrooms

Ingredients:

• 3 T. extra virgin olive oil, divided
• 1 large Poblano pepper, seeded and diced
• 1 lb. bulk turkey sausage
• 4 oz. goat cheese, room temp, cut into small chunks
• 16 oz. medium Portobello mushrooms, rinsed, stems removed, and patted dry

Optional:

• Sea salt and black pepper, to taste

Directions

Preheat oven to 350°F and lightly grease a large roasting pan with one tablespoon olive oil. Set aside. 

Heat remaining olive oil in a large skillet over medium heat. Add diced Poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of colour, approximately 3-4 minutes.

Add turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking. 

Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside. 

Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.

Place pan in the preheated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately.

Side dishes

Mushroom Bruschetta

This bruschetta recipe is a great appetizer for small, intimate gatherings. The presentation looks elegant and the final result is truly delicious. You can use any type of mushroom you wish, but the combination of small white and baby Portobellos used here creates an interesting mix of subtle flavors and textures.

Ingredients:

• 5 T. unsalted butter, divided
• 2 T. olive oil
• 1/2 medium shallot, finely minced
• 2 cloves garlic, peeled finely minced
• 1 c. white mushrooms, cleaned and chopped
• 1 c. baby Portobello mushrooms, cleaned and chopped
• 2 t. fresh thyme leaves, stems removed
• 1 1.2 T. fresh rosemary, stems removed and leaves finely chopped
• 1/4 c. brandy or peach juice
• salt and pepper to taste
• 4 oz. goat cheese, room temperature
• 4 oz. ricotta cheese
• 2 t. fresh thyme leaves, stems removed
• 2 t. fresh rosemary, stems removed and leaves finely chopped
• 2 small 6” Ciabatta loafs, cut in half lengthwise, then cut into 2-3” sections

Directions

In a small skillet over medium heat, melt 1 T. butter. Add oil and shallots and sauté 2 minutes. Add garlic and sauté 2 more minutes. Add mushrooms and sauté approximately 8-10 minutes or until mushrooms release juices. Add thyme and rosemary and sauté 2 additional minutes.

Stir in brandy or peach juice and simmer until reduced by half. Turn off heat and whisk in 2 T. butter. If desired, season to taste with salt and pepper. 

In a separate bowl, mix goat cheese with ricotta cheese and fresh herbs until well combined.

Butter bread slices with remaining 2 T. butter and place on grill over direct medium heat (or use a grill pan if indoors). Toast until golden brown. Then, spread with herbed goat cheese mixture and top with mushrooms. Serve immediately.

Drinks

Mushroom coffee

When I recently saw the words ‘mushroom coffee’, I thought someone was joking.  But no, a big trend in drinks at the moment is to make mushroom flavoured coffee.  People who’ve tried it say it tastes a lot like normal coffee because the mushrooms don’t have a huge amount of taste.

The good news is that this trend isn’t quite as nuts as it sounds.  It is made with mushroom extract and instant coffee, not just dropping some mushrooms in an espresso.  It harnesses the health benefits of mushrooms in a new way – but not one I’m sure I’m up for trying just yet!

More Things to Do with Mushrooms

Still have some mushrooms handy? Want to experiment a little more? Here's some more recipes to try!

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