Tasty Mushroom Recipes We Love

Monday 13th Dec 2021 |

According to The Guardian* ‘mushrooms are having a moment’ – cultural depictions of fungi are proliferating; experimentation into the effects of ‘magic mushrooms’ has returned to modern medicine; and after one of the wettest summers on record local, wild mushrooms are flourishing. This is extremely positive as the subject of mushrooms has long been neglected in global discussions of sustainability.

The root system of mushrooms is called mycelium and is very effective at cleaning the pollutants from soil and water** – there’s even reports of mycelium cleaning up oil spills***! Mushrooms can be used in micro forestry where they can kill sickness in other plants – making them natural doctors of the environment. Mushrooms are even breaking through into the world of fashion, they can be processed into a vegan material that looks and feels exactly like leather****.

As if all these reasons weren’t enough to get on board the mushroom train, they are absolutely delicious! From portobello to shiitake, oyster to porcini – they’re a versatile and umami ingredient, as these tasty recipes prove.

Mushroom Recipes – Chestnut, mushroom & shallot pie 

Serves 4. Preparation time: 30 minutes. Cooking time: 55 minutes – 1hour

You’ll need:

  • 200g cooked chestnuts (such as Merchant Gourmet vacuum packed)
    2 bay leaves
    1 sprig fresh rosemary
    200ml red wine
    300ml vegetable stock
    25g butter
  • 1tbsp olive oil
    12 shallots, peeled & left whole
    250g chestnut mushrooms, cut into quarters
    2 tbsp Beurre Manie (1 tbsp flour mixed to a paste with 1 tbsp softened butter)
  • 2 tsp Dijon mustard
    freshly ground black pepper
    2 tbsp flat leaf parsley, finely chopped
    225g puff pastry


  • Preheat the oven to 200°C/Gas 6.
  • Melt the butter in a frying pan, add the olive oil to stop it burning and fry the onions until slightly browned, about 5 minutes.
  • Add the mushrooms, bay leaves and rosemary and cook for a further 4-5 minutes.
  • Add the chestnuts, red wine and vegetable stock. Bring to the boil and simmer for 20-30 minutes until the onions are soft.
  • Add the beurre manie, stirring constantly until is dissolves, and cook for a further 5 minutes until the sauce is thickened.
  • Stir in the mustard and flat leaf parsley and season to taste with salt and freshly ground black pepper. Spoon the mixture into a pie dish and allow to cool.
  • Roll out the pastry on a floured surface and place on top of filling, crimping the edges to seal the pie. Cut a cross in the top of the pastry to let the steam out during cooking.
  • Bake for about 20 minutes until golden. Serve immediately.

Mushroom Recipes – Paysan Breton Blue Cheese Gnocchi Bake with Mushrooms and Greens

Ready in under 30 minutes, this is perfect for a mid-week dinner.  Serves: 4-6. Preparation time: 10 minutes. Cooking time: 20 minutes

You’ll need:

  • 2 x 400g packs of fresh gnocchi
  • 1 tbsp olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g portobello mushrooms, sliced
  • 200g spinach
  • 1 tub of Paysan Breton Mild & Creamy Blue cream cheese
  • Splash of milk (if needed)
  • Black pepper
  • Small bunch of parsley, chopped

What to do:

  • Preheat the oven to 200°c.
  • Bring a large pan of salted water to the boil and cook the gnocchi following the pack instructions. You will know it is ready when the gnocchi have floated to the surface.
  • Drain and set aside.
  • While the gnocchi is cooking, heat the oil in a large frying pan. Add the onions and garlic and cook for around 2-3 minutes until the onion is starting to soften but not colour.
  • Add the mushrooms and cook for a further 4-5 minutes, until they are cooked through and soft.
  • Add the spinach to the pan and put the lid on to allow it to wilt down and then stir through to combine.
  • Stir the drained gnocchi into the frying pan and add ¾ of the cream cheese (save the rest for later).
  • Stir well to coat everything in the cream cheese. If needed, add a splash of milk to loosen the sauce.
  • Add a generous amount of black pepper, stir through and then transfer the gnocchi to a roasting tin.
  • Place in the oven for 15 minutes until golden brown and bubbling.
  • Finish with chopped parsley and dollops of the remaining cream cheese.
  • Serve immediately.

Mushroom Recipes – Eggy Bread with Creamy Mushrooms & Crispy Shallots

A delicious alternative to conventional eggy bread with the crispy shallots adding great texture to the dish.

Serves: 2. Preparation time: 8 minutes. Cooking time:10 minutes

You’ll need

  • For the crispy shallots:
    2 echalion shallots
  • 4 tbsp rapeseed oil
  • For the eggy bread:
  • 2 free-range eggs
  • 3 tbsp milk
  • Sea salt and cracked black pepper
  • 4 slices thick cut bread, we used white bloomer
  • Rapeseed oil for frying
  • 240g mixed mushrooms, sliced
  • 1 tsp mixed herbs
  • 1 tsp wholegrain mustard
  • 1 large tbsp cream cheese
  • Sea salt and cracked black pepper

What to do

  • Start by making the crispy shallots. Peel and thinly slice the shallots before separating the slices into thin rings. Heat the oil in a pan until hot – test by place a small bit of bread into the oil, it is ready when it sizzles as soon as hitting the oil.
  • Carefully sprinkle the shallots into the oil and fry for 2 – 3 minutes until golden. Use a spatula to move the shallot pieces in the oil to ensure they crisp evenly. Use a slotted spoon to remove from the oil and drain the shallots on piece of kitchen paper. Set aside until ready to serve – they will crisp up further once cooled.
  • In a shallow dish, whisk together the eggs and 2 tablespoons of milk and season with a little salt and pepper. Place the bread slices in the egg mixture, turning over to ensure both sides are covered in the egg. Allow to sit for 2 – 3 minutes until the bread has totally absorbed the egg mixture.
  • Heat a dash of oil in a non-stick frying pan and carefully lay the soaked bread into the pan. Fry for 3 – 4 minutes until golden and crispy before flipping and repeating on the other side. Place the cooked bread on a lined baking tray and place in a warm oven whilst you make the mushrooms.
  • Heat a little more oil in the pan before adding the mushrooms. Fry for 3 – 4 minutes until browned – try not to move the mushrooms to much as this will help them to caramelise. Sprinkle in the mixed herbs and a sprinkling of salt and pepper. Stir through the mustard, cream cheese and remaining milk to create a thick, creamy sauce that coats the mushrooms.
  • Remove the bread from the oven, place on two plates and spoon over the creamy mushrooms. Finish with the crispy shallots and a final crack of black pepper.

Mushroom Recipes – Shallot and Mushroom White Lasagna

Serves: 4. Preparation Time: 25 minutes (10 minutes for resting)

Cooking Time: 1 hr 5 minutes

You’ll need:

For the lasagna:

  • 6 round shallots, quartered
  • 1 carrot, peeled and finely chopped
  • 2 sticks of celery, finely chopped
  • 2 tbsp butter
  • 1 kg mixed mushrooms, sliced
  • 4 garlic cloves, minced
  • 2 tbsp oregano
  • 4 sprigs fresh thyme
  • 175g lasagne sheets
  • 225g mozzarella, grated
  • 50g Parmesan

For the bechamel sauce:

  • 50g butter
  • 2 round shallots, finely chopped
  • 2 cloves of garlic, finely chopped
  • 50g plain flour
  • 750ml whole milk
  • 1 tsp Dijon mustard
  • 200g Parmesan
  • Salt and black pepper, to taste

What to do:

  • Preheat the oven to 180°c.
  • In a large pan fry the shallots, carrot and celery in the butter, until soft. Add 800g of the mushrooms, the garlic, oregano and thyme and cook until golden. Put to one side.
  • Start the bechamel by heating the butter in a saucepan until melted and add the shallots and garlic. Cook until soft and then add the flour. Cook stirring rapidly for 3-4 minutes.
  • Add the milk and whisk until smooth and thickened. Add the mustard, then mix in the Parmesan and season well with salt and black pepper.
  • Assemble the lasagne by spreading half of the mushrooms in the base of the dish, then a third of the cheesy bechamel. Top with a layer of pasta sheets and a third of the mozzarella. Repeat these layers, and finish with a final layer of the bechamel, mozzarella and Parmesan.

Drinkable Dessert Recipes From bottlegreen

Drinkable Desserts