Recipes with mushrooms

• Menu of seven days to clean, nourish and heal body

Published: 02/04/2014 - Updated: 06/28/2016

• Author: Nayeli Reyes

There are a variety of edible mushrooms that we can use in cooking and recipes. Using mushrooms is a great option, especially if you want an easy food that will be enjoyable for the whole family.

Generally mild flavor pleases any palate and some of the benefits offered by mushrooms are: they are low in calories, contain good levels of potassium, have antioxidants and are also good sources of vitamin B (complex B), which helps us maintain healthy hair and also helps to boost our defense system. Do not miss out on these simple yet nutritious recipes.

Sautéed mushrooms

Ingredients

• 250g Mushrooms
• 3 tbsp. of butter
• 2 slices of toast
• 3 tbsp. of Chopped parsley
• 3 spring onions
• Salt and Pepper (sufficient amount)

Preparation

1. Clean the mushrooms and cut them into fillets. Be sure to remove all traces of dirt – This can be done with a paper towel or brush, or with a special fungus brush.
2. Melt the butter in a saucepan or skillet, add the mushrooms and sauté for a few minutes until they begin to sweat.
3. Season with salt and pepper and continue sautéing the mushrooms.
4. Add the finely chopped onion.
5. Then add the chopped parsley. Combine and sauté for a few minutes.
6. Serve the mushrooms on toasted bread slices. Flavour with a little basil or rosemary.

Creamy Mushrooms

Ingredients

• 250g Champignon mushrooms
• 250gr Portobello mushrooms
• 4 tbsp. of butter
• 1 clove of garlic
• 1/2 cup of flour
• 1 cup of cream
• 1/2 cup of half cream
• 1/4 tsp. of tarragon
• 2 tbsp. of parsley
• Salt and Pepper (sufficient amount)

Preparation

1. Wash and thoroughly clean the mushrooms and portobello mushrooms. Slice them into thick slices.
2. Heat a pan and add the butter, melt and add the chopped garlic. Add the chopped portobello mushrooms and cook until lightly browned and season with salt and pepper.
3. Heat a tablespoon of butter in a separate pan and add the flour to start producing fungi sauce, whisk with a balloon whisk to achieve a nice sauce, being careful not to let it burn.
4. Add the cream and half cream until the sauce begins to thicken.
5. Season the sauce with creamy tarragon, salt and pepper.
6. Pour the mushrooms into the cream and simmer until all flavours are blended.
7. Serve with a little sprinkled parsley on top.

Pickled Mushrooms

Ingredients

• 250g Mushrooms
• 4 tbsp. of Olive oil
• 2 tbsp. of Apple Cider Vinegar
• Salt and Pepper (sufficient amount)
• 1 onion

Preparation

1. Clean the mushrooms and chop into medium-sized pieces that will fit into a container/jar.
2. Mix the olive oil with the vinegar and season with salt and pepper.
3. Slice the onion into pieces the same size as the mushrooms.
4. Place the onions in a preserving jar or other container.
5. Add the oil and vinegar mixture and let stand for about 1 hour before serving.
6. Seal if you want to keep the preparation for longer.
7. Use to flavour various dishes from salads to chicken or beef.

Verona mushrooms

Ingredients

• 500g  Mushrooms
• 1kg of spinach
• 2 tsp. of butter
• 1 Onion
• 1 cup of Chicken stock
• 3 tbsp. of basil
• 1 cup of croutons
• Salt and pepper

Preparation

1. Wash the spinach and cook for about 5 minutes.
2. Drain and press to remove any excess water, chop finely.
3. Sauté the previously cleaned and filleted mushrooms in butter.
4. Add chicken stock and mix until the preparation begins to decrease in size, then thicken with a little butter.
5. Season with basil, salt and pepper. Add the spinach and let cook a few more minutes.
6. Add the croutons and bake at 180°C for 15 to 20 minutes until mixture is slightly dry.

• Nayeli Reyes

  Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.