The Versatile Mushroom

Not only is September National Mushroom Month, but it is also the official start of fall. As lemonade stands are replaced by piles of leaves and summer grilling transitions into baked casseroles we’re reminded at the Mushroom Council that one of the greatest benefits of mushrooms are its versatility through every season.  Since mushrooms are grown indoors they have the unique credential of always being in season.

So here are some recipe suggestions for making the transition from summer to fall meal planning.

Crimini and Pork Meatballs

 

These meatballs are perfect for fall activities from tailgating Sundays to easy after-school dinners. These meals can be made larger for a main entrée or made smaller for an easy toothpick appetizer.

Light N’ Creamy Mushrooms Soup

 

There is nothing like that first bowl of soup to welcome in the crisp fall air. When you have a bunch of mushrooms on hand, whip up this soup and store a portion in the freezer for a quick dinner later in the week.

Roasted Mushroom & Kabocha Squash

 

Squash will start to make its appearance as your local grocer or farmer’s market produce section starts to reflect the fall season.  Mushrooms are a great complement to quintessential fall veggies, like squash, and make hearty side dishes.

What is your favorite fall mushroom dish?





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