Mushrooms are quite expensive so I usually make either mushroom soup, sauce or a tart. They also go well in risottos and pasta dishes. Dried mushrooms are very tasty and are also versatile. You can add them to burgers and vegan loaf dishes.
They also add flavour and texture to stuffings when making patés.
They taste great in salads, raw, chopped finely and marinated in a walnut oil/cream dressing.
Mushroom stew (mixed dry and fresh mushrooms) in either a strogonoff or goulasch sauce with dumplings
Stuffed buckwheat pancakes with mushroom and onions.
Mushroom and leek risottos made with ancient cereals ; i.e. kasha, barley or brown rice. Be adventurous and drop the white rice.
Mushroom and chesnut pie ( photo of one that I served for Christmas dinner last year) with glazed carrots and roast potatoes.
Don't forget dried mushrooms that also have a very bold taste. I often make soup with a variety of dried mushrooms and shallots.
Shitake mushrooms also give a nice taste to stir frys and to tofu burgers.
Mushroom extract is also a handy condiment which is great for making burgers and gravy.
Big flat mushrooms stuffed with parsley and garlic vegan butter and breadcrumbs. Served with
toasted bread make a great easy supper.
Yum. I get dried mushrooms from an Asian grocery; some of them are very interesting. , but always give soups great flavor and a filling feeling.
I'm going to get some big fresh mushroom caps, probably portabella, and use your above idea sometime this week. ^^^ It just got a little chilly here and that sounds perfect.
Mushroom risotto showcases mushrooms: short grain or arborio rice, flavorful veggie broth, mushrooms, s & p is pretty much all you need for terrific mushroom risotto.
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