Tag Archives: mushrooms

Mushroom and Lentil Ragù

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A vegetarian meal with a meaty undertone and a soulful depth of flavor. Here, nutty mushrooms and quick-cooking lentils play nicely together for a flavor-packed, meatless take on classic ragù. Traditionally, ragù gets its signature savory flavor from slow-cooked meat like ground beef or pork.

In this vegetarian version, a mix of sautéed mushrooms, such as oyster and cremini, lends earthy flavor and texture, while black lentils — a quicker-cooking legume than green or red lentils — gives the sauce body.

Lentils are prized in the Mediterranean, and most Italians would agree that the best lentils come from Southern Italy. Although they cook in under half an hour, black (Beluga) lentils remain a bit more sturdy throughout the cooking process than most other lentils. Instead (because we had them on hand), we used Puglia lentils which are celebrated for their earthy taste and numerous health benefits.

Like any ragù, this dish relies entirely on building layers of flavor. Sautéing the mushrooms, onions, and carrots until browned and toasting the tomato paste creates a deep foundation of umami. Deglazing the brown bits at the bottom of the Dutch oven with wine and stock infuses the lentils and sauce with rich, savory notes.

Simmered in a red wine sauce fortified with vegetable broth, the lentils become tender and creamy, resulting in a hearty sauce that comes together in less than an hour and proves to be more than the sum of its parts. Serve over creamy cooked polenta or fresh pappardelle for a filling meal. 

Make Ahead: You can make this ragù up to three days in advance and store it covered in the refrigerator. When reheating, you may find that the lentils have absorbed some of the liquid. Simply thin it back out to your desired consistency with vegetable stock or water. This recipe is also freezer-friendly. Let it cool completely, then ladle it into freezer-safe containers or large resealable plastic bags, and store it in the freezer for up to two months.

Mushroom and Lentil Ragù

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 cup dried black lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 lb. mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 tsp. kosher salt, divided
  • 4 large garlic cloves, minced
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. tomato paste
  • 1 cup (8 oz.) dry red wine
  • 2 cups vegetable broth
  • 1 14.5-oz. can crushed tomatoes
  • 2 Tbsp. chopped fresh oregano, plus more for garnish
  • 1/2 cup heavy cream
  • 2 oz. Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
  • Cooked polenta, for serving

Directions

  1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
  4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

http://www.lynnandruss.com

Recipe by Anna Theoktisto for Food & Wine

Savory Mushroom Bacon Pasta

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This Japanese-inspired mushroom pasta uses a mixture of mushrooms (such as oyster, shiitake, and cremini, but use whatever you prefer) and bacon tossed with garlic, soy sauce, butter, and spaghetti to make a quick pasta.

While the sauce coats the pasta lightly, its flavor is anything but subtle thanks to the addition of dashi powder. It is the key ingredient that adds a punch of umami to the dish. So before you start this dish, make sure you have dashi powder on hand. It is easy to get at an Asian market or online.

Begin by crisping the bacon in a skillet, then remove it and brown a pound of mushrooms in the fat left in the pan (any type or mix of mushrooms will do), followed by scallions and garlic. To finish the sauce, stir in some pasta cooking water, butter for silky texture, and the instant dashi powder and soy sauce. Despite only lightly coating the spaghetti, the resulting sauce turns the dish into a flavor powerhouse.

The Hubs had the leftovers for lunch the next day and said it was even better!

Mushroom Bacon Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 12 oz. spaghetti
  • Table salt for cooking pasta
  • 5 slices thick cut bacon, cut crosswise into ½-inch strips
  • 1 lb. assorted mushrooms, sliced ½-inch thick
  • 4 scallions, white and green parts separated and sliced thin
  • 3 garlic cloves, sliced thin
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. soy sauce
  • 1 Tbsp. instant dashi powder

Directions

  1. Bring 2 quarts water to boil in large pot. Add pasta and ½ tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  2. Meanwhile, cook bacon in 12-inch skillet over medium heat until bacon is golden and crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.
  3. Add mushrooms to fat left in skillet. Cook over medium-high heat until mushrooms have softened and edges are golden, about 5 minutes. Add scallion whites and garlic and cook until fragrant and butter is melted, about 30 seconds. Stir in ½ cup reserved cooking water, butter, soy sauce, and dashi powder.
  4. Transfer to pot with pasta along with reserved bacon and toss to combine. Adjust consistency with additional reserved cooking water as needed. Sprinkle with scallion greens. Serve.

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Recipe by Maggie Zhu for America’s Test Kitchen

Roasted Mushroom Soup

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If you love mushrooms, then you must try this soup from Ali Slagle (for NYTimes cooking). It is noted that you don’t need fancy mushrooms to make a rich soup, you just need to brown them. To do that, spread creminis — no need for fancier mushrooms here — on a sheet pan and roast them until they’re juicy. Pour off and save the umami-heavy juices which will provide a savory backbone to the soup; then keep roasting the mushrooms until they’re glistening brown.

Blending so many mushrooms with plain water (or preferably stock, if you have some) creates a thick soup, not to mention one with a deeply earthy flavor. While the soup has a lot of flavor, it lacks in looks unless garnished with color and texture. For a more substantial meal, top with croutons (as shown), farro or sautéed spinach, or serve alongside buttered toast, roasted sausage or a green salad. Lots of options to round out the meal!

Roasted Mushroom Soup

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. cremini mushrooms, halved, quartered if large
  • 2 shallots, cut into wedges
  • 2 garlic cloves, minced
  • 4 thyme sprigs, plus 1 Tbsp. leaves for serving
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. soy sauce
  • Salt and black pepper
  • 3 cups water, or chicken broth
  • 2-3 Tbsp. sherry
  • ¼ cup heavy cream, plus more for serving

Directions

  1. Heat the oven to 400 degrees. On a sheet pan, toss together the mushrooms, shallots, thyme, oil and soy sauce until well combined. Sprinkle with salt and pepper and spread into an even layer.
  2. Roast until the mushrooms are pooling in liquid, about 15 minutes. Carefully pour the liquid into a small bowl and reserve. Return the sheet pan to the oven and roast, stirring occasionally, until browned, another 25 to 30 minutes.
  3. Discard the thyme sprigs and set aside ½ cup of the roasted mushrooms. If using an immersion blender, transfer the remaining mushrooms to a pot, or transfer to a regular blender. To the sheet pan, add some of the water (about ½ cup but no need to measure) and scrape off the stuck-on browned bits. Pour the mixture into the pot or blender, along with the remaining water, reserved mushroom liquid and sherry. Blend until smooth.
  4. Warm the soup on the stove over medium-high. Turn off the heat and stir in the cream. Taste; if the flavor is bland, add salt and pepper; repeat until the mushroom flavor is pronounced. Serve topped with a drizzle of cream, the reserved mushrooms and thyme leaves.

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Adapted from a recipe by Ali Slagle for NYTimes Cooking

Creamy Mushroom and Leek Pasta

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The premise of a one-pot meal is always compelling. But after reading the reviewers comments from this NYTimes Cooking recipe, I decided numerous changes were necessary. It seems the original was bland (not our MO at all!), and using just one pot wasn’t the best approach.

It ended up being a deeply satisfying pasta, brimming with rich umami flavor. Once the leek, shallots, and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan. Using half a lemon as the original recipe suggested didn’t do such a great job of deglazing so I also dribbled in a couple tablespoons of white wine as well.

This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. However, a mere 6 ounces is truly not enough, so increase the amount to at least 12, and up to 16 ounces. To round out the meal, add a green salad or side of a green vegetable such as broccolini.

Creamy Mushroom and Leek Pasta

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. olive oil
  • 1 leek, white part only, finely sliced
  • 1 large (or 3 small) shallots, diced
  • 2 garlic cloves, finely chopped
  • 12-16 oz. mixed mushrooms, such as cremini, shiitake or oyster, sliced
  • 1 lemon, halved
  • Zest of 1 lemon
  • 8 oz. short pasta, such as orecchiette, cavatappi, gemelli or penne
  • 2 cups vegetable or chicken stock
  • 1 Tbsp. white miso
  • 2 Tbsp. unsalted butter
  • ½ cup chopped fresh parsley, plus more for garnish
  • Kosher salt and black pepper
  • ½ to 1 cup whole-milk ricotta
  • ½ to 1 tsp. red-pepper flakes
  • ½ cup chopped parsely, more for garnish

Directions

  1. Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add 3 tablespoons of olive oil, leeks and shallots, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes. Remove to a side dish. (In my photos, I neglected to do this before adding the mushrooms.)
  2. In the meantime, cook the pasta until al dente.
  3. Add remaining tablespoon of olive oil, garlic and mushrooms to hot pan. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Return the leeks and shallots to pan with mushrooms. Add the juice of one lemon half to deglaze the pan and stir to combine. (White wine seems to do a better job of deglazing.)
  4. Drain the pasta and add it and 1 cup of the stock with miso mixed in to the pan; stir well. Add more liquid if necessary, a bit at a time. (I did not need to use any more, but if you included more pasta, you may need to do so.) Stir in the red pepper flakes.
  5. Cook for about 1 minute, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
  6. To serve, top with ricotta, more red-pepper flakes (to taste), and more chopped parsley.

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Spicy Shrimp and Mushroom Stir-Fry

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We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!

Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.

As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).

Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.

Spicy Shrimp and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. neutral oil, such as grapeseed
  • 1 lb. sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1 lb. peeled medium shrimp
  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2 Tbsp. kimchi brine
  • 2 Tbsp. toasted sesame oil
  • Cilantro leaves and tender stems, for serving

Directions

  1. Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
  2. Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

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Recipe by Ali Slagle for NYTimes Cooking

Sausage and Cheese Stuffed Mushrooms

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Need an easy and elegant party snack that can be assembled ahead of time? These sausage stuffed mushrooms caps are filled with Italian sausage, herbs and three kinds of cheese, then baked to golden brown perfection. Perfecto!

The first time we had these was at a house party we hosted. One of our guests was asked to bring an appetizer and she brought these delectable morsels—much to our culinary delight! Now she had made a few substitutions such as the particular cheeses, as did we when we got around to making them for another dinner party shortly thereafter.

One of the goals is to get mushrooms all of the same size, or at least as close as possible. And it is particularly imperative to make sure that the bread topping gets crisp enough. If it does not toward the end of the baking period, give them a shot of intense heat under a broiler for a minute or two.

The lowdown? These sausage stuffed mushrooms start with mushroom caps. Clean the mushrooms and remove the stems by popping them out of the mushrooms with your fingers. Next, melt butter in a pan or skillet and cook the onion and garlic. Remove the vegetables and place the sausage in the pan. Cook the meat and break it into small crumbles. Place the onion, garlic, sausage, cream cheese, parmesan cheese and some parsley in a bowl and mix them together. Fill the mushroom caps with the sausage mixture.

In a small bowl mix together panko breadcrumbs and melted butter. Sprinkle the breadcrumbs over the top, then place the mushrooms in a baking dish or on sheet pan. Bake them until they’re tender and browned. Add a sprinkle of parsley, then serve and enjoy!

Don’t want, or care for parsley? Try chives, thyme or green onions instead.

NOTES: You can buy bulk sausage, or simply remove the casings from the sausage before you cook it. Use a medium skillet or a large skillet to give you room to break up the sausage. You can break up the sausage with a the back of a wooden spoon or use a meat masher.

Sausage and Cheese Stuffed Mushrooms

  • Servings: 18 mushrooms
  • Difficulty: easy
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Ingredients

  • 18 mushrooms stems removed
  • 3 Tbsp. butter divided use
  • 1/2 cup onion finely diced
  • 1 tsp. garlic minced
  • 8 oz. mild Italian sausage casings removed
  • 4 oz. cream cheese softened
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Monterey Jack cheese shredded
  • 1/4 cup chopped parsley divided use
  • 1/3 cup panko breadcrumbs
  • cooking spray

Directions

  1. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray and arrange the mushrooms on the pan.
  2. Melt 1 tablespoon of butter in a pan over medium heat. Add the onion and garlic and cook for 3-4 minutes or until softened. Remove the onion mixture from the pan.
  3. Add the sausage to the pan and cook for 5-6 minutes, using a spatula to break up the meat into smaller pieces.
  4. Place the sausage, onion mixture, cream cheese, parmesan cheese, Monterey Jack cheese and 3 tablespoons of parsley in a bowl. Stir to combine.
  5. Spoon the sausage mixture evenly into the mushroom caps.
  6. Melt the remaining 2 tablespoons of butter in the microwave and stir in the panko breadcrumbs to coat.
  7. Sprinkle the panko over the mushrooms.
  8. Bake for 20 minutes or until tops are browned and mushrooms are cooked through. Sprinkle with parsley, then serve.

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Recipe by Sara Welch for Dinner at the Zoo

The Ultimate Beef Wellington with Green Peppercorn Sauce

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It’s the holidays, so not only do you dress to impress, but you dazzle with the ultimate in decadence when it comes to the star of the show, your entrée. This Beef Wellington recipe is not for culinary novices, so perhaps engage a more knowledgeable foodie to assist in the preparation.

That being said, it’s definitely a special-occasion meal, so plan on giving it your all, and neither you, nor your guests, will be disappointed. In fact it was exclaimed the “BEST Christmas dinner ever” by a few at the table, and we couldn’t disagree.

We decided to prep much of the work ahead, so we made the duxelles and the green peppercorn sauce the day before. The beef tenderloin had dry-aged overnight in the refrigerator the day before and got the wrap treatment after we finished making the duxelles, then again went into the fridge overnight. The puff pastry exterior was accomplished slightly before it made it’s way into the oven to roast.

And of course being a designer/artist, I couldn’t just wrap the beef in puff pastry without adding some sort of embellishment, in this case, various sized stars.

The Ultimate Beef Wellington with Green Peppercorn Sauce

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

For the Duxelles:

  • 3 pints (1 1/2 lbs.) white button mushrooms
  • 2 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Beef:

  • One 3-lb. center cut beef tenderloin (filet mignon), trimmed
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 12 thin slices prosciutto
  • 6 sprigs of fresh thyme, leaves only
  • 2 Tbsp. Dijon mustard
  • Flour, for rolling out puff pastry
  • 1 lb. puff pastry, thawed if using frozen
  • 2 large eggs, lightly beaten
  • 1/2 tsp. coarse sea salt
  • Minced chives, for garnish
  • Green Peppercorn Sauce, recipe follows
  • Roasted Fingerling Potatoes with Fresh Herbs and Garlic, recipe follows

Green Peppercorn Sauce:

  • 2 Tbsp. olive oil
  • 2 shallots, sliced
  • 2 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme, leaves only
  • 1 cup brandy
  • 1 box beef stock
  • 2 cups cream
  • 2 Tbsp. grainy mustard
  • 1/2 cup green peppercorns in brine, drained, brine reserved

Roasted Fingerling Potatoes with Fresh Herbs and Garlic: 4-6 servings, 25 minutes.

  • 2 lbs. fingerling potatoes, cut in half horizontally
  • 2 sprigs fresh rosemary, leaves removed and coarsely chopped
  • 3 sprigs fresh sage, leaves removed and chopped
  • 3 sprigs fresh thyme, leaves removed and chopped
  • 6 cloves garlic, left unpeeled
  • 2 tsp. whole-grain mustard, (optional)
  • 3 Tbsp. extra-virgin olive oil, plus more for sheet pan
  • Salt and pepper, to taste

Directions

  1. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.
  2. To prepare the beef: Tie the tenderloin in 4 or more places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil – about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes, up to overnight, to ensure it maintains its shape.
  3. Preheat oven to 425 degrees F.
  4. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef – saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  5. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife—this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce and Roasted Fingerling Potatoes with Fresh Herbs and Garlic.
  6. For the Green Peppercorn Sauce: Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; sauté for 1 to 2 minutes, then, off heat, add brandy and flambé using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns. Can be made ahead, covered and put into the refrigerator. Reheat slowly in a saucepan when ready to eat.
  7. Roasted Fingerling Potatoes with Fresh Herbs and Garlic: Preheat oven to 500 degrees F and place a baking sheet inside to heat. Add potatoes, rosemary, sage, thyme, garlic, and mustard (if using) to a medium bowl. Drizzle with the olive oil, season to taste with salt and pepper, and toss well.
  8. Remove sheet pan from oven, lightly coat it with olive oil, and pour potatoes onto pan, reserving the bowl. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
  9. Place roasted potatoes in the bowl. Remove the garlic cloves from their peels and place in a small bowl. Mash the garlic, then return it to the bowl and blend it well with the potatoes. Serve.

http://www.lynnandruss.com

Adapted from recipes by Tyler Florence

Double Mushroom and Sherry Meatloaf

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Way back in the Winter of 2011, Fine Cooking Magazine ran an article on their favorite meatloaf recipes. I made a copy of the 6-page story and it came in handy when we recently had a hankering for a different flavor profile meatloaf.

The beauty of the composed piece was that it not only gave you 8 different meatloaf recipes, but also how and what to throw together if you wanted to make your own combination. We chose the Double Mushroom and Sherry Meatloaf option this time, and pretty much followed it to a tee.

The end result was so moist and loose, not tight and densely packed. While it did take a good 15 minutes longer to come to temperature in the oven, it was well worth the wait. If you’d prefer the topping a little less sweet, switch out the ketchup for tomato sauce.

Double Mushroom and Sherry Meatloaf

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, finely chopped
  • 1 cup fresh cremini mushrooms, chopped
  • 1/4 cup dried porcini mushrooms, rehydrated and chopped
  • 3/4 cup dry sherry
  • 4 oz. sliced white bread
  • 1 cup whole milk
  • 1 lb. ground veal
  • 1 lb. ground pork
  • 2 large eggs, slightly beaten
  • 1 Tbsp. Worcestershire sauce
  • 2 1/2 tsp. salt
  • 1/2 tsp.pepper
  • 1 Tbsp. mix of chopped thyme and sage
  • 3 Tbsp. ketchup

Directions

  1. Position a rack in the center of the oven and preheat to 375°F.
  2. Heat oil in a 12″ skillet over medium-low heat.Cook the aromatics (onion, garlic, mushrooms), stirring frequently until softened and just beginning too brown, 6 to 8 minutes.
  3. Add the sherry and simmer briskly until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  4. In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes. Lightly squeeze a handful of bread a a time to remove some of the milk. Finely chop and add to the bowl with the cooked aromatics.
  5. Add the ground meats, 2 beaten eggs, chopped fresh herbs, 1 tablespoon of Worcestershire, 2 1/2 teaspoons salt and 1/2 teaspoon ground pepper. Use your hands to gently combine the meat mixture without overworking it.
  6. Line the bottom of a 9 x 13-inch loaf pan with parchment. Transfer the meatloaf mixture to the pan and level out the meat to fill the rectangular block. Top with the ketchup.
  7. Bake until an instant-read thermometer in the middle of the loaf registers 160°F, 45 to 60 minutes.
  8. When done, pull from oven and let rest for 10 minutes. With a large spatula, transfer to a cutting board or serving platter and cut into 3/4- to 1-inch slices. Serve with more ketchup on the side, if desired.

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Marsala Chicken Meatballs

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If you are fond of Chicken Marsala, then this dish may be one for you. It keeps the same flavor profile, but presents it in a different fashion. And it tends toward more of a slight sweet than savory finish.

Chicken Marsala is an Italian American classic consisting of seared pounded chicken that’s smothered in a sweet-savory Marsala wine mushroom sauce. For more spoon-ability, this crowd-pleasing dinner replaces the thin cutlets with tender chicken meatballs, simmered in a similarly indulgent Marsala sauce.

Ground chicken is very lean, so to ensure a perfectly moist bite, Marsala-soaked bread crumbs and extra-virgin olive oil are added to the meatball mixture. For a flavor-packed fond, take the time to brown the onions and mushrooms; the time spent will pay off.

This recipe is dairy-free as written, but if you’d like to finish the dish with a few pads of butter or a splash of heavy cream, the sauce will certainly accommodate the additional richness. Serve plain as is, or over a bed of mashed potatoes, polenta, orzo, or other pasta of choice.

*NOTE: Chop onions for the meatballs finely in a food processor and squeeze out most of the water using a kitchen towel before adding to chicken.

Marsala Chicken Meatballs

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large yellow onions (about 10 oz. each), finely chopped
  • ⅓ cup bread crumbs
  • 1¼ cups dry Marsala wine
  • 1¾ cups of chicken stock
  • 5 Tbsp. extra-virgin olive oil
  • Salt and pepper
  • 1 lb. ground chicken
  • 1 lb. sliced button or cremini mushrooms
  • 2 Tbsp. all-purpose flour
  • 1 tsp. dried Italian herb seasoning
  • 3 Tbsp. butter
  • Chopped flat-leaf parsley, for serving

Directions

  1. To a medium bowl, add 1 cup of chopped onion, plus the bread crumbs, ¼ cup wine, 2 tablespoons olive oil, a hefty pinch of salt and a few grinds of pepper; mix until combined. Add the chicken and mix until combined. Form the meat mixture into 14 balls (about 3 tablespoons each), setting them on a sheet pan or plate.
  2. Heat a large (12-inch) heavy skillet or braiser over medium-high, and add the remaining 3 tablespoons of olive oil.
  3. Sear the meatballs for 2 to 3 minutes, until a dark brown crust forms on the bottoms, then flip, and continue searing for 2 minutes on the other sides. Return the meatballs to the sheet pan or plate.
  4. Adjust heat to high. Add the remaining onions to the skillet and cook, stirring every 2 minutes, until golden, translucent and slightly darker on the edges, about 6 minutes, turning the heat down as necessary.
  5. Add the mushrooms and cook for 6 minutes, stirring occasionally, until reduced in volume and slightly darker in color. Sprinkle the flour on top, mix to coat the mushrooms and onion and continue cooking for 1 minute, lowering the heat as needed.
  6. Carefully pour the remaining 1 cup of wine into the skillet while constantly stirring. Using a wooden spoon, scrape the caramelized bits off the bottom of the pan and cook for 2 minutes, until the wine reaches a thicker, honey-like consistency. Add 1¾ cups of chicken stock and bring to a vigorous simmer. Season with a hefty pinch of salt.
  7. Return the meatballs to the skillet. Adjust heat to medium, partially cover and simmer for 12 minutes, until the sauce has thickened slightly and the meatballs are cooked through.
  8. Add the butter, stirring in until all melted. Taste and season with salt. Sprinkle parsley on top and serve.

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Adapted from a recipe by Carolina Gelen for NYTimes Cooking

Cheesy Mushroom-Thyme Fettuccine

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Inspired by the fettuccine con funghi from Italy, this recipe was developed for creating a quick yet elegant dinner using supermarket ingredients. Be sure to use dried fettuccine or pappardelle made with egg; this type typically is sold coiled into nests in 8.8-ounce packages. We opted for a 8.8 ounce package of quick cooking tagliarelle, a thin durum wheat egg pasta.

The texture of egg pasta is finer and more delicate than all-semolina pasta. Woodsy thyme is the classic herb for pairing with mushrooms; which is added in two stages for layered flavor. The aged, subtly sweet notes of brandy pair beautifully with the earthy creminis; dry sherry also works well.

TIP: Don’t use pre-sliced cremini mushrooms. They tend to be dry and cardboardy, and the mushrooms are counted on to release their own moisture to build flavor into the dish.

If you are funghi lovers like we are, increase the amount of creminis to 1½ pounds—noted in the ingredients list below. Also the original recipe directed you to reserve one cup of the pasta water before draining, but we found that insufficient in making the dish as moisturishly silky as we had hoped. You may not need the entire two cups of the liquid, it will all depend on your choice of pasta, better safe than sorry.

Served with a side salad, it was a perfect weeknight meal.

Cheesy Mushroom-Thyme Fettuccine

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 medium garlic cloves, thinly sliced
  • 4 tsp. fresh thyme, chopped, divided
  • Pinch of red pepper flakes (optional, but worth it)
  • 1½ lb. cremini mushrooms, trimmed and thinly sliced
  • Kosher salt and ground black pepper
  • ⅓ cup brandy or dry sherry
  • 8.8 oz. package dried egg fettuccine, pappardelle, or similar pasta
  • 1½ oz. Parmesan cheese, finely grated (¾ cup), plus more to serve
  • 2 Tbsp. salted butter, cut into 2 pieces
  • Chopped fresh flat-leaf parsley, to serve

Directions

  1. In a large pot, boil 3 quarts water. In a 12-inch skillet over medium, combine the oil, garlic, half of the thyme and pepper flakes (if using). Cook, stirring, until the garlic is golden brown, about 2 minutes.
  2. Add the mushrooms, ½ teaspoon salt and ¼ teaspoon black pepper. Cook over medium-high, stirring occasionally, until the mushrooms are browned at the edges, 8 to 10 minutes. Remove the pan from the heat and add the brandy. Return to medium-high and cook, scraping up any browned bits, until the liquid is syrupy, about 1 minute.
  3. When the water reaches a boil, add the pasta and 1 tablespoon salt; cook, stirring, until al dente. Reserve 2 cups of the pasta cooking water, then drain.
  4. To the mushroom mixture, add the pasta, Parmesan, butter, the remaining thyme and ½ cup of the reserved pasta water. Cook over medium-high, tossing constantly, until lightly coated and the cheese is melted, 2 to 3 minutes.
  5. Off heat, taste and season with salt and black pepper. Serve sprinkled with parsley and additional cheese.

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Adapted from a recipe by Courtney Hill for Milk Street

Braised Chicken and Mushrooms over Polenta

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This stewy chicken dish takes inspiration from chicken cacciatore. Braised boneless, skinless chicken thighs are quickly braised to a tender, shreddable consistency in this easy weeknight meal.

These days, polenta is usually made from yellow cornmeal. Cornmeal is made from dent corn – also known as field corn, which is different from the sweet corn you eat. It’s higher in starch and lower in sugar. Because polenta is made from dried, ground corn, it’s gluten-free.‌

It’s often prepared as a porridge-like dish similar to grits, made by cooking cornmeal in water over low heat. It needs to be stirred often and cooked slowly. It can be made from finely ground or coarse ground cornmeal. In some countries, polenta is made from white or red cornmeal. 

‌Instant – or “quick” polenta – is pre-processed so that the cooking time is shorter. Some people say it doesn’t taste as good as regular polenta. You can also find ready-made polenta that’s fully cooked. It’s often served with various foods like meats, fish, and vegetables.  We chose to switch the instant polenta to regular corn grits polenta.

An easy way to shred the cooked chicken is with two large serving forks.

Braised Chicken and Mushrooms over Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed
  • 1⁄2 tsp. pepper
  • 1 3⁄4 tsp. table salt, divided
  • 6 slices bacon, cut into 1⁄2-inch pieces
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 2 1⁄2 cups chicken broth, divided (1⁄2 cup for chicken; 1⁄2 for polenta)
  • 2 tsp. smoked paprika
  • 2 cups milk
  • 1 cup polenta

Directions

  1. Pat chicken dry with paper towels and sprinkle with pepper and 1 teaspoon salt. Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate.
  2. Add chicken to fat left in pot and cook until lightly browned, 3 to 5 minutes per side. Transfer to plate.
  3. Add mushrooms, onion, and ¼ teaspoon salt to now-empty pot and cook, stirring frequently, until browned, about 5 minutes.
  4. Add tomatoes, ½ cup broth, and paprika and bring to boil, scraping up any browned bits. Return chicken to pot; reduce heat to medium; cover; and cook, stirring occasionally, until meat registers 195 degrees, 10 to 12 minutes.
  5. Transfer chicken to cutting board and shred into bite-size pieces. Simmer sauce until slightly thickened, about 5 minutes, then stir chicken and bacon back into sauce.
  6. Polenta: packaged directions for regular corn grits polenta. Or for Instant Polenta: bring milk and remaining 3½ cups broth to boil in large saucepan over medium-high heat. Whisk in polenta and remaining ½ teaspoon salt. Reduce heat to medium-low and cook until thickened, about 3 minutes. Serve.

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Recipe for Milk Street by Dimitri Demopolous

Creamy Fish With Mushrooms and Bacon

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OMG, we were astounded by how delicious this turned out! The delightful fish recipe was inspired by one from the chef Hugue Dufour of M. Wells restaurant in Long Island City, Queens. It’s based on the classic French preparation called bonne femme, which refers to simple, homey dishes often containing wine, mushrooms and cream… which this was.

Here, bacon and tomatoes are added to the sauce, giving it brawny depth and brightness. You can use any kind of mild, white-fleshed fish you like. Just watch it carefully so the fillets don’t overcook under the broiler. While there are many good choices of flaky white fish, cod seems to be the most economical, so that is what we used.

I’ve often wondered what the difference in terminology for “filet” versus “fillet” in recipes really means. Basically they are interchangeable. Filet is predominantly used in American (US) English (en-US), while fillet is predominantly used in British English. Fillet can be used as a noun or a verb. As a noun, fillet is a boneless piece of meat/fish. Many people eat fish fillets, for instance. As a verb, fillet means to remove meat/fish from the bone. Today, fillet is used much more frequently than filet. Don’t get too hung up on which version to use.

Creamy Fish With Mushrooms and Bacon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 oz. bacon (4 to 8 slices, depending on thickness), diced
  • 8 oz. cremini or white mushrooms, stems discarded and caps halved or quartered
  • 1 large shallot, diced
  • 1 cup canned peeled whole tomatoes
  • ¼ cup white wine
  • 1 cup vegetable or chicken stock
  • ¼ tsp. fine sea salt, plus more for fish and to taste
  • ¼ tsp. finely ground black pepper, plus more for fish
  • 5 Tbsp. crème fraîche or heavy cream
  • 5 thyme sprigs, plus ½ tsp. thyme leaves, more for garnish
  • 4 to 6 fillets black sea bass, fluke, tilefish, hake or other white fish (1¼ to 1½ lbs.), skin removed
  • Baguette slices or buttered toast, for serving

Directions

  1. In a large oven-safe skillet over medium-high heat, cook the bacon until crisp and brown, about 5 minutes. Add mushrooms and shallot, and cook until tender and deeply golden, 5 to 8 minutes.
  2. Use your hands to crush the tomatoes or a knife to roughly chop them. Deglaze the skillet with the crushed tomatoes and their liquid, along with the wine and vegetable stock. Add the salt and pepper. Bring to a strong simmer and cook until the sauce has thickened, about 10 minutes. Taste and add more salt if needed.
  3. Whisk in 4 tablespoons crème fraîche or cream, then add thyme sprigs. Simmer for 2 to 3 more minutes or until the sauce has reduced slightly.
  4. While the sauce reduces, generously season the fillets on both sides with salt and pepper. Heat broiler on high with a rack placed 6 inches from the heat source.
  5. Place the thicker fillets toward the edge of the skillet on top of the sauce and place the thinner fillets toward the center. Some overlapping is fine. Use a spoon to scoop some of the mushroom mixture over the fillets and dollop the remaining 1 tablespoon of crème fraîche evenly over the skillet. Sprinkle with thyme leaves.
  6. Broil for 2 to 5 minutes for thin fillets and 6 to 10 for thick ones, or until the sauce is bubbling and the fillets are just cooked through. Serve garnished with thyme leaves in shallow bowls with baguette slices or buttered toast for dipping.

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Recipe by Melissa Clark for NYTimes Cooking

Spring Chicken With Mushroom and Lemon

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For a main course, chicken-noodle anything is always an attractive option, and here, boneless, skinless chicken thighs come together with button mushrooms and a sauce of chicken broth, white wine and crème fraîche for a bright, filling stew.

To make it sparkle, it’s all finished with a generous handful of tender sweet herbs and lots — lots! — of lemon zest. To serve, ladle over egg noodles, or fresh pasta, such as pappardelle; all are a good choice.

Spring Chicken With Mushroom and Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. unsalted butter or extra-virgin olive oil, plus more as needed
  • 1 lb. button mushrooms, or a mix of other mushrooms, sliced
  • Salt and black pepper
  • 1½ lbs. boneless, skinless chicken thighs, cut into ½-inch pieces
  • 2 Tbsp. all-purpose flour, for dusting
  • 2 large shallots, diced
  • 1 small bay leaf
  • ½ cup dry white wine or vermouth
  • 2 cups chicken broth
  • 12 oz. wide egg noodles or wide-cut pasta, for serving
  • ¼ cup crème fraîche
  • 1 cup frozen peas (optional)
  • 2 Tbsp. snipped chives
  • 2 Tbsp. roughly chopped dill
  • 1 Tbsp. roughly chopped tarragon
  • 1 Tbsp. roughly chopped mint
  • 3 Tbsp. roughly chopped chervil or parsley
  • Zest of 2 lemons (about 2 Tbsp.)

Directions

  1. Put 2 tablespoons butter or olive oil in a Dutch oven or deep, wide skillet over medium-high heat. When butter sizzles, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, 3 to 4 minutes. Turn off heat. Transfer mushrooms to a plate, and set aside.
  2. Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn heat to medium. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
  3. Add shallots to the Dutch oven, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
  4. Add chicken broth and bring to a boil. Turn down heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then raise heat to high and let liquid reduce by half, about 5 minutes.
  5. Meanwhile, cook noodles or pasta in salted water.
  6. Add reserved mushrooms, crème fraîche and peas, if using, to the stew. Reduce sauce again, until thickened to a gravy- like consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top.
  7. Drain noodles or pasta, transfer to a warm serving platter and spoon chicken and sauce on top, and finish with more of the herb mixture.

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Recipe by David Tanis for NYTimes Cooking

Baked Mushroom Crostini

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In Italian, this appetizer is known as Crostini di Funghi al Forno. Our first time making this lovely dish was for a small dinner party. Everyone loved it, so a few days later when attending another dinner party, we were tasked with bringing an appetizer and made the same thing. No disappointments.

One of my favorite melting cheeses is fontina. Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body.

Fontina is not just limited to Italy, there are versions of Danish and Swedish characterized by their waxed rinds and sweet savory flavor. A suitable substitute is Gruyère which produces a rich and creamy sauce similar to that of Fontina.

Baked Mushroom Crostini

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, crushed and peeled
  • 1 lb. mixed fresh mushrooms, sliced (cremini, button, shiitake, oyster, chanterelle)
  • 4 fresh sage leaves, chopped
  • ½ tsp. kosher salt
  • 2 Tbsp. chopped fresh Italian parsley
  • 8 slices country bread, very lightly toasted
  • 1 cup grated Italian fontina
  • ½ cup freshly grated Grana Padano

Direction

  1. Preheat the oven to 400 degrees.
  2. To a large skillet over medium-high heat, add 2 tablespoons of the olive oil. When the oil is hot, add the garlic cloves. Once the garlic is sizzling, add the mushrooms and sage, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Stir, and brown the other side. Season with the salt, cover, and cook until tender, about 5 minutes. Uncover, remove the garlic, stir in the parsley, and set aside.
  3. On a baking sheet, brush the lightly toasted bread on both sides with the remaining 2 tablespoons olive oil. In a medium bowl, toss together the grated cheeses. Stir half of the cheese mixture into the mushrooms.
  4. Spread the mushroom mixture on the toasts, and sprinkle with the remaining grated-cheese mixture. Bake until the tops are browned and the cheese is bubbly, about 10 to 12 minutes. Serve hot.

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Recipe from Lidia Bastianich

Balsamic Mushroom and Sausage Pasta

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Dark and moody in color but surprisingly bright and light to eat, this quick dish comes together in just 30 minutes. Most of the ingredients are likely to be in your pantry, or at the least, easy to source.

Hot Italian sausage sings backup in this dish to a pound of mushrooms and a heap of caramelized red onion. A glug of balsamic vinegar, used to scrape up any browned bits that build up on the bottom of the pot, adds complexity, acidity, and a little sweetness in one fell swoop. Use a mid-length tube-shaped pasta so all the mushroom and sausage bits have a place to snuggle.

We had fresh basil on hand, so some coarsely chopped basil was both mixed into the pan at the end of cooking, and also used as a garnish. Serve with a side salad and voila, dinner done. Of course if you want to amp up the meal a bit, some tasty, toasty garlic bread is always a welcome companion. We served ours with a side of roasted broccoli rabe.

Balsamic Mushroom and Sausage Pasta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 12 oz. medium tube pasta (such as mezzi rigatoni or pipe rigate)
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 Tbsp. unsalted butter, divided
  • 1 lb. crimini or button mushrooms, cut into ¼” pieces
  • 8 oz. hot Italian sausage
  • 1 large red onion, finely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • Freshly ground pepper
  • ⅓ cup balsamic vinegar
  • 1/2 cup fresh basil, roughly chopped, loosely packed (optional)
  • Finely grated Parmesan (for serving)

Directions

  1. Cook 12 ounces medium tube pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  2. Meanwhile, heat 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter in a large Dutch oven or other heavy pot or skillet over medium-high until butter is melted. Add 1 pound crimini or button mushrooms, cut into ¼” pieces, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt; cook, stirring occasionally, until liquid is evaporated and mushrooms are browned, 5–7 minutes. Transfer to a small bowl.
  3. Heat remaining 2 tablespoons extra-virgin oil in same pot over medium-high. Add 8 ounces hot Italian sausage and ½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt. Cook, breaking meat into smaller pieces with a wooden spoon or heatproof rubber spatula, until cooked through, about 2 minutes.
  4. Add 1 large red onion, finely chopped, and cook, stirring occasionally, until lightly browned, about 5 minutes. Add 4 garlic cloves, coarsely chopped, and cook, stirring often, until combined and fragrant, about 2 minutes. Return mushrooms to pot and add 2 Tbsp. tomato paste and ¼ teaspoon crushed red pepper flakes; season with freshly ground black pepper. Cook, stirring often, until paste is darkened in color, about 2 minutes. Pour in ⅓ cup balsamic vinegar and cook, scraping up any browned bits stuck to bottom of pot, 30 seconds.
  5. Reduce heat to medium. Add pasta, ½ cup reserved pasta cooking liquid, and remaining 2 tablespoons unsalted butter. Cook, stirring often and adding more pasta cooking liquid a little at a time if needed, until pasta is coated and sauce is glossy, about 30 seconds. Stir in chopped basil if using.
  6. Transfer pasta to a platter; top with finely grated Parmesan and more basil, if using.

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Recipe by Kendra Vaculin for Bon Appétit