Latest recipes

Best Cremini Recipes

Best Cremini Recipes

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Cremini Recipes

Fragrant, juicy mushrooms are given an even more intense flavor thanks to the extra garlic and herbs.This recipe is courtesy of Martha Stewart.

This recipe for mushroom and vegetable pot pie is perfect for anyone on a plant-based diet who wants to get their meat-free pot pie fix. This recipe is courtesy of Blue Apron.

This casserole gets its satisfying flavor and texture from a hearty medley of red, brown and wild rices and the savory power of both fresh cremini and dried porcini mushrooms.Recipe courtesy of Blue Apron

This short rib recipe provides a nice balance of sweet and savory. The brown sugar and the Oktoberfest beer combine to make a really delicious and not too heavy or aggressive sauce that brings all the components of the dish together.Click here to see Heavenly Short Rib Recipes.

This mushroom gravy recipe is perfect for Thanksgiving. It is simple to make and different than your ordinary gravy.

This finely chopped mushroom mixture sautéed with butter and herbs is a traditional French preparation used in many sauce and stuffing recipes. It’s said to have been invented by the 17th-century French chef François Pierre La Varenne, who supposedly named it for his employer Nicolas Chalon du Blé, marquis d'Uxelles. You can use most any kinds of common mushrooms depending on the flavor you’re looking for.

Here's a quick and easy appetizer for two, or a light meal for one. There are so many wilted spinach salad recipes out there which insist on using bacon, but sometimes it's nice to have something a little healthier, so I swapped out the bacon for sautéed mushrooms. Enjoy this with a glass of fruity white wine.Click here to see the Simple Ingredients Made Spectacular story.

Yes, pizza sauce is indeed a real product. Some may scream "Sellout!" while others may exclaim "Genius!" — the former perhaps a passionate home cook who insists on doing everything from scratch, no matter how long it takes, and the other a casual cook with more of a laissez-faire approach to the kitchen.While it's probably an exaggeration to say that any home cook fits either one of these archetypes 100 percent of the time, it's safe to say that for most people, the answer is "It depends." What are you in the mood for?I was in the mood for the cheater's way out the night I made this, I confess. And having never evaluated this particular product before, I was curious to see just how it would taste. To be honest, it really wasn't that bad. Perhaps a bit salty, but nothing heinous. And if you don't want to use ready-made pizza sauce, go ahead and use your favorite homemade recipe.See all mushroom recipes.Click here to see Bake Me a Pizza as Fast as You Can.

I created a colorful medley of seasonal vegetables that's as much a feast for the eyes as it is for the palate. The key to this simple dish is not to overcook the tilapia and to keep the vegetables crisp-tender. You can feel free to substitute whatever vegetables you prefer.Click here to see Tasty Tilapia Recipes for Any Night of the Week.

Everyone loves tacos. This is a delicious, vegetarian option, similar to what you might see on a menu at your favorite taco place. The citrus in this gives it a subtle tanginess that really makes this a delightful dish!Click here to see 'Shrooms: They're What's for Dinner Tonight.

Prepared medium rare, ahi tuna is a real delicacy, so make sure you buy sushi-grade fish from a quality purveyor. You might think “fresh” tuna is the best option, but when fish is flash-frozen after it’s caught and remains that way until you thaw it for cooking, it will retain quality and be safer to consume at rare or medium-rare temperatures. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

For those cooler spring evenings, try this easy-to-make salad featuring your choice of assorted seasonal wild mushrooms.

Whether enjoyed as a main dish or a side or an appetizer, mushrooms bring rich umami and other savory flavors to every recipe they star in. Our collection here includes not-to-be missed soups like a vegetarian take on French Onion and a dairy-free (but incredibly creamy) mushroom soup with coconut milk and miso. There are irresistible appetizers like mushroom pierogi and a super easy and quick-to-make Taleggio-and-Roasted Mushroom Dip. Entrées include meat-free dishes like Mushroom-Eggplant Lasagna and meaty meals like portobello mushrooms stuffed with sweet sausage because truly, mushrooms play well with so many ingredients. We consider them culinary chameleons.

Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, savory shiitake, and delicate oyster. These are the mushrooms that the recipes you'll find in the slides ahead are built on, but there are a few dishes that star the more expensive and harder to find chanterelles and porcini.

When you're buying mushrooms, look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms. And when you get home from the market, refrigerate loose mushrooms (unrinsed) in a paper bag. If you purchased containers of mushrooms, store them in the refrigerator in their original packaging. Use mushrooms within a few days of purchase.

Also, it's important to know that it's a myth that you shouldn't wash mushrooms when prepping them. Because they are absorbent, they shouldn't be soaked, but quickly submerging them whole in a bowl of cold water cleans them more effectively than wiping them with a vegetable brush or damp paper towel. Swish the mushrooms their grit will drop to the bottom of the bowl. Lift them out, lay them on a clean kitchen towel, and blot to remove excess moisture. Then you're ready to get cooking with our best mushroom recipes!

Chicken Marsala

This mushroom-studded chicken dish can be made in 30 minutes.

  1. Using the flat-side of a meat mallet or bottom of a heavy saucepan, pound the chicken breasts to 1/2 inch thick. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Lightly coat the chicken breasts with flour. Heat 1 tablespoon olive oil in a large skillet on medium and cook chicken until golden brown, 4 to 5 minutes per side transfer to a plate.
  2. While the chicken is cooking, finely chop the shallot and garlic.
  3. Add 1 tablespoon olive oil to same skillet. Cook the sliced cremini mushrooms on medium-high, tossing occasionally, until golden brown, 5 minutes. Add the chopped shallot and garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper cook 2 minutes.
  4. Add the low-sodium chicken broth and Marsala wine to the skillet along with the browned chicken and its juices and simmer until the liquid is reduced by half, 4 minutes. Sprinkle with chopped parsley. Serve with sautéed spinach.

Nutritional info (per serving): About 335 calories, 11.5 g fat (2 g saturated), 42 g protein, 335 mg sodium, 14 g carb, 1 g fiber

10 of the most common mushroom types

1. White button mushroom

Also known as: able mushroom, cultivated mushroom, button, table mushroom, and champignon mushroom.

Agaricus bisporus is an edible mushroom which has two color states while immature – white and brown – both of which have various names. When mature, it is known as portobello mushroom.

White button mushroom is the immature and white variety. It’s the most common and mildest-tasting from all the mushroom types.

90 percent of the mushrooms we eat are of this variety. Its flavor is mild, and that makes it more versatile. It can be eaten either raw or cooked and works well in soups, stews, salads, and on pizzas.

2. Crimini mushroom

Also known as: when immature and brown, Agaricus bisporus may be known as Cremino mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, classic brown mushroom, or chestnut mushroom.

Criminis are young portobello mushrooms, also sold as baby portobellos, and they’re just more mature white button mushrooms. Crimini and white button mushrooms are interchangeable. They are similar in shape, but may be slightly bigger in size and darker in color: crimini have a light shade of brown.

3. Portobello mushroom

Also known as: field mushroom, or open cap mushroom.

Mushrooms of this variety are as wide as the palm of your hand. Portobello mushrooms are dense in texture and have a rich taste. In Italy, they’re used in sauces and pasta and make a great meat substitute. Also, if you want a bread bun-substitute, you can even use the mushroom's flat cap. They’re perfect for grilling and stuffing.

4. Shiitake mushroom

Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko.

Shiitake are mushrooms that grow mainly in Japan, China, and Korea, which is one of the reasons they are so predominant in Asian cuisine. In Japanese, shiitake means ‘oak fungus,’ but these days most shiitakes are cultivated. They have a light woodsy flavor and aroma, while their dried counterparts are more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried.

5. Oyster mushroom

Also known as: Pleurotus, tree oyster, angel's wings, pleurotte en huître, abalone mushroom.

Oyster mushrooms are a species of Pleurotus and they can be found in the wild, growing on the sides of trees. Nowadays they’re some of the most commonly cultivated edible mushrooms in the world. The king trumpet mushroom is the largest species in the oyster mushroom genus.

They are simple to cook and offer a delicate and sweet flavor. They’re used especially in a stir-fry or sauté because they are consistently thin, and so will cook more evenly than other mushrooms.

6. Enoki mushroom

Also known as: Enokitake, enokidake, futu mushroom, winter mushrooms, winter fungus, golden needle mushroom, or lily mushroom.

Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. They’re good raw and they're common in Asian cooking. Because they're crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes.

7. Chanterelle mushroom

Also known as: Golden, yellow, chanterelle, egg mushroom, girolle, pfifferling

Chanterelles are among the most popular species of wild mushrooms. They are orange, yellow or white, meaty and trumpet-shaped. Because they're difficult to cultivate, chanterelles are usually foraged in the wild. They're common in many European cuisines, including French and Austrian, and are also native to the United States.

Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. They are delicate in flavor and texture, work well fried or sautéed in butter, oil or cream. You can use them as a starter topping, on bruschetta or you can combine them with eggs. They also go well in soufflés, cream sauces, soups, or pasta.

There also are black trumpet mushrooms, also known as black chanterelle, horn of plenty, or trumpet of the dead. Black trumpets have a rich, smoky flavor and notes of a black truffle mushroom when dried.

8. Porcini mushroom

Also known as: Porcino mushroom, Cèpe, bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, or penny bun.

A meaty mushroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Fresh porcinis aren't as easy to find in the United States, but dried ones are easily reconstituted by soaking in hot water for at least 15 minutes before cooking with them. They’re good sautéed with butter, ground into pasta, in soups, risottos, and in many other dishes. They are also one of the few mushroom species pickled and sold commercially.

9. Shimeji Mushroom

Also known as: Several species are sold as shimeji mushrooms, including buna-shimeji, and bunapi-shimeji.

Shimeji should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste. Its bitterness disappears completely when cooked, and the mushrooms turn slightly nutty in flavor. This is one of those mushroom types that works well in stir-fried dishes, in soups, stews, and sauces.

10. Morel Mushroom

Also known as: morchella.

Out of all the mushroom types, these distinctive fungi have a honeycomb appearance on their cap. Morels are prized by gourmet cooks, particularly in French cuisine, because they are super savory and delicious. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular in North America, Turkey, China, the Himalayas, India, and Pakistan, where these highly prized fungi are found in abundance.

One of the best and simplest ways to enjoy morels is by gently sautéeing them in butter, then season them with salt and pepper. They are a little chewy and taste great. Serve them with meat and poultry, or add them to soups, or in pasta fillings.

Spinach and Ham Quiche

Mitch Mandel and Thomas MacDonald

Quiche is one of those rare dishes that's acceptable to eat at any time of day. Enjoy it at breakfast, lunch, dinner, brinner, brunch. Or just cut a wedge and enjoy it as a savory snack. Ham gives a nice salty punch to this quiche recipe that's made with spinach and your choice of Swiss or gruyère cheese—or both because really quiche isn't one to subscribe to rules.

Get our recipe for a Spinach and Ham Quiche.


This show stopping salad is a delicious, meatless, hearty meal. Ras el hanout, is a legendary North African seasoning blend loaded with heady and aromatic spices, the perfect flavors for oven-roasted cauliflower.

Tabil is a Tunisian spice blend consisting of a savory, fragrant blend of coriander, caraway, and cumin. The chicken in this salad is heartily seasoned with this tasty spice blend before cooked, shredded into tender bite-sized pieces, and topped on a heaping bed of baby arugula (along with other very tasty additions.)

These delicious marinated cremini mushrooms make a great snack, or a side dish for your next cookout or gathering. Think of the seasonings in this recipe as a starting point and adjust or substitute depending on your personal preferences.

More Mushroom Recipes

    — It’s hard to eat just one of these cheesy, garlicky mushroom caps! — This crostini with sautéed mushrooms, mascarpone cheese and truffle salt just might be my favorite way to eat mushrooms. — Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. — Mushrooms are the secret for making the best, juicy inside, flavorful turkey meatloaf. — Mushroom pasta with the most delicious garlic butter mushrooms.

Sauteed Mushrooms

These simple sauteed mushrooms are a mouthwatering side dish! I use a mix of mushroom varieties to make this recipe extra-flavorful and fun to eat.

Sauteed mushrooms are so simple, yet so flavorful at the same time. They’re the perfect example of how when you use good-quality, plant-based ingredients, you don’t need to add much to make something delicious.

Mushrooms have an intense umami flavor on their own, so I highlight it with a splash of tamari and tangy rice wine vinegar. I’ve always liked mushrooms, but only when I started cooking them with tamari and vinegar did I completely fall in love. Now, I use these ingredients almost anytime I have mushrooms in my kitchen (see here, here, or here). They really punch up the rich, savory flavor of the mushrooms, and they take these simple sauteed mushrooms to a new level.

Once the sauteed mushrooms are deeply golden brown, I toss them with minced fresh tarragon as a final finishing touch. If you ask me, tarragon + mushrooms are a match made in heaven, but feel free to use this sauteed mushroom recipe as a blank canvas. Nix the tarragon and cook the mushrooms with minced rosemary, thyme, or sage, or garnish them with fresh parsley. Instead of vinegar, deglaze the pan with white wine, or add butter for extra richness. You really can’t go wrong here. Enjoy!

Sauteed Mushrooms Recipe Tips

  • Don’t wash them, wipe them! If you wash the mushrooms under running water, they’ll become water-logged, and they won’t brown as they cook. Instead, wipe them clean with a damp paper towel.
  • Use a variety of mushrooms. While this recipe will work with just cremini mushrooms, I highly recommend seeking out a mix of mushroom varieties. Each one has a slightly different shape, texture, and flavor, which adds complexity to these simple sauteed mushrooms and makes them fun to eat.
  • Don’t move the mushrooms for the first 2-3 minutes. When the mushrooms first go in the hot pan, don’t move them for the first couple of minutes. This way, they’ll get a nice golden brown sear, which adds rich flavor to the final dish.
  • And after that, move them only occasionally. Sauteed mushrooms are best when their edges are nicely browned, which results from consistent contact with the hot cast iron. If you move them too much, they’ll soften before they have a chance to brown in the pan.

How to Serve Sauteed Mushrooms

There are so many ways to serve these mushrooms! Here are just a few of my favorites:

6 recipes for mixing and matching mushrooms

After my boyfriend and I do our bi-monthly grocery store run, our fridge is full of mushrooms. Usually, we have button or cremini mushrooms, but this last time, we got silvery-gray oyster mushrooms (my favorite), shiitakes, trumpet mushrooms, enoki mushrooms and a singular maitake.

We love 'em: crisped up and covered in spices, chopped and cooked down into a delicious sauce, or gently floating in soup. The best part is mixing and matching them for different recipes. For the below links, feel free to use whichever mushrooms you want to vary the flavors and textures. Looking for more mushrooms? Head to our Recipe Finder.

Onion Mushroom Tarte Tatin, above. Take a tarte tatin, and make it better by loading it up with onion, mushrooms, nuts and blue cheese. You can totally mix up the types of cheese however you like.

For the past month, Muslims around the world have been fasting for Ramadan, one of the most sacred times of the year in the faith of Islam. The days of fasting from sunrise to sunset are expected to conclude the week of May 12 with the highly anticipated feast of Eid al-Fitr.

Eid celebrations often include large feasts, gift-giving and gatherings among family and friends. Eid feasts can include hearty main dishes, including lots of slow-cooked meat, toasty grains and refreshing salads. Desserts often air on the lighter side, with fruits, nuts, spices and yogurts meant to aid digestion.

To honor this holy time, here are some recipes to make this year's Eid a deliciously memorable one.

Watch the video: Beste Freunde - Clip: Bruno Video-DVD zum DaF-Lehrwerk für Jugendliche (August 2022).