Simple Mushroom Recipes

Creamy Mushroom Pasta

Ingredients:

• 8 oz pasta

• 1 lb sliced mushrooms (button, cremini, or a mix of both)

• 2 tbsp butter

• 1 cup heavy cream

• Salt and pepper to taste

Instructions:

• Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.

• In a large pan or skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and start to brown.

• Add the heavy cream to the pan with the mushrooms and bring the mixture to a simmer. Cook for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.

• Season the mushroom sauce with salt and pepper to taste.

• Add the cooked pasta to the pan with the mushroom sauce and toss to combine, making sure the pasta is coated with the sauce.

• Serve hot, optionally topped with grated parmesan cheese and chopped parsley, if desired.

Garlic Butter Mushrooms

Ingredients:

• 1 lb mushrooms, sliced

• 2 tbsp butter

• 2 cloves garlic, minced

• Salt and pepper to taste

Instructions:

1. In a large pan or skillet, melt the butter over medium heat.

2. Add the sliced mushrooms to the pan and sauté for 5-6 minutes, stirring occasionally, until the mushrooms are browned.

3. Add the minced garlic to the pan and cook for an additional 1-2 minutes, stirring frequently, until fragrant.

4. Season the mushrooms with salt and pepper to taste.

5. Serve hot as a side dish or use as a topping for steak, chicken, or pork.

Mushroom Bruschetta

Ingredients:

• 1 lb mushrooms, sliced

• 2 tbsp olive oil

• 2 tbsp fresh parsley, chopped

• Salt to taste

• Sliced bread, toasted

Instructions:

1. In a large pan or skillet, heat the olive oil over medium heat.

2. Add the sliced mushrooms to the pan and sauté for 5-6 minutes, stirring occasionally, until they are browned.

3. Add the chopped parsley to the pan and stir to combine.

4. Season the mushrooms with salt to taste.

5. Top the slices of toasted bread with the mushroom mixture.

6. Serve hot as an appetizer or light meal.

Stuffed Mushrooms

Ingredients:

• 12 large mushrooms, stems removed

• 4 oz cream cheese, softened

• 1/4 cup chopped spinach, thawed and drained

• 1/4 cup grated parmesan cheese

Instructions:

1. Preheat the oven to 375°F.

2. In a medium bowl, mix together the cream cheese, chopped spinach, and parmesan cheese.

3. Stuff each mushroom cap with the cream cheese mixture.

4. Place the stuffed mushrooms on a baking sheet and bake in the oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.

5. Serve hot as an appetizer or side dish.

Mushroom and Cheese Quesadillas

Ingredients:

• 1 lb mushrooms, sliced

• 8 oz shredded cheese (cheddar or monterey jack)

• 8 flour tortillas

• 2 tbsp vegetable oil

Instructions:

1. In a large pan or skillet, heat the vegetable oil over medium heat.

2. Add the sliced mushrooms to the pan and sauté for 5-6 minutes, stirring occasionally, until they are browned.

3. Remove the mushrooms from the pan and set aside.

4. Place one tortilla in the pan and sprinkle half of the tortilla with shredded cheese.

5. Add some of the cooked mushrooms on top of the cheese.

6. Fold the tortilla in half and press down gently with a spatula.

7. Cook for 1-2 minutes on each side, or until the cheese is melted and the tortilla is crispy.

8. Repeat with the remaining tortillas, cheese, and mushrooms.

9. Cut the quesadillas into wedges and serve hot, optionally with salsa or sour cream.