Here Are A Few Delicious Mushroom Recipes For You To Try

 Here Are A Few Delicious Mushroom Recipes For You To Try

### 1. **Garlic Butter Mushrooms**

**Ingredients**

- 500g button mushrooms, cleaned and halved

- 3 tbsp butter

- 4 garlic cloves, minced

- 1 tbsp olive oil

- 1 tsp thyme (fresh or dried)

- Salt and pepper to taste

- Fresh parsley for garnish

**Instructions**

1. Heat olive oil and butter in a skillet over medium heat.

2. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the mushrooms and thyme, cooking for 5-7 minutes until golden brown and tender.

4. Season with salt and pepper, then sprinkle with fresh parsley.

5. Serve as a side or over pasta.

### 2. **Creamy Mushroom Soup**

**Ingredients**

- 500g mixed mushrooms (button, cremini, shiitake)

- 1 onion, chopped

- 4 garlic cloves, minced

- 3 tbsp butter

- 1 cup heavy cream

- 4 cups vegetable or chicken broth

- 1 tbsp flour (optional, for thickening)

- Salt, pepper, and thyme to taste

- Fresh parsley for garnish

**Instructions**

1. Heat butter in a large pot over medium heat. Add onions and garlic, sautéing until soft.

2. Add the mushrooms and cook for about 10 minutes until browned.

3. Stir in flour (if using) and cook for an additional minute.

4. Pour in broth and simmer for 15-20 minutes.

5. Add cream and blend the soup until smooth (or leave chunky if preferred).

6. Season with salt, pepper, and thyme. Garnish with parsley before serving.

### 3. **Stuffed Portobello Mushrooms**

**Ingredients**

- 4 large Portobello mushrooms

- 1 cup spinach, wilted

- ½ cup ricotta cheese

- ¼ cup Parmesan cheese

- 2 garlic cloves, minced

- 1 tbsp olive oil

- Salt and pepper to taste

- Mozzarella cheese for topping (optional)

**Instructions**

1. Preheat oven to 375°F (190°C).

2. Clean the mushrooms and remove stems.

3. In a bowl, mix spinach, ricotta, Parmesan, garlic, salt, and pepper.

4. Stuff each mushroom cap with the mixture.

5. Drizzle olive oil on top, and sprinkle with mozzarella (optional).

6. Bake for 20 minutes until the mushrooms are tender and the cheese is golden.

### 4. **Mushroom Risotto**

**Ingredients**

- 1½ cups Arborio rice

- 500g mixed mushrooms (sliced)

- 1 small onion, finely chopped

- 4 garlic cloves, minced

- 5 cups vegetable or chicken broth, warmed

- 1 cup white wine

- 3 tbsp butter

- ½ cup Parmesan cheese, grated

- 2 tbsp olive oil

- Fresh parsley for garnish

**Instructions**

1. Heat olive oil in a pan, sauté onions and garlic until soft.

2. Add mushrooms and cook until browned.

3. Add rice and toast for 1-2 minutes. Pour in white wine and stir until absorbed.

4. Gradually add warm broth, one cup at a time, stirring continuously until absorbed.

5. Once rice is creamy and tender, stir in butter and Parmesan.

6. Season with salt and pepper, and garnish with parsley.

### 5. **Mushroom Stroganoff**

**Ingredients**

- 500g mushrooms, sliced

- 1 onion, finely chopped

- 2 garlic cloves, minced

- 1 cup sour cream

- 1 tbsp flour (for thickening)

- 2 tbsp butter

- 1 tbsp Dijon mustard

- 1 cup vegetable or beef broth

- Fresh parsley for garnish

**Instructions**

1. Heat butter in a skillet, sauté onions and garlic until soft.

2. Add mushrooms and cook for about 10 minutes until browned.

3. Sprinkle flour over the mushrooms, stirring until well combined.

4. Add broth and mustard, simmering for 5-7 minutes.

5. Stir in sour cream, season with salt and pepper, and cook until heated through.

6. Serve over pasta or rice, garnished with parsley.

Enjoy experimenting with these mushroom dishes