Posts Tagged ‘Mushrooms’

Mushrooms 101: How to Select and Store Mushrooms


Did you know that mushrooms with veils that have begun to break have deeper, meatier flavor? And that keeping mushrooms in a brown paper bag in the fridge is the recommended way to store them? Get the most from your mushrooms by following these helpful tips the next time you’re selecting and storing mushrooms.


  • Purchase mushrooms that are firm with a fresh, smooth appearance.
  • Surfaces should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.


  • Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms.

Steak with Herb Sauteed Mushrooms

If you’re planning a romantic dinner for two this month,  you can’t go wrong with this classic steak and mushroom dish from Bell’alimento

Steak and Sauteed Mushrooms by Bellalimento

Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant. 

You start out with button mushrooms. I like to shave off the stem so that it’s flush with the caps. You can absolutely remove the stem if you prefer or leave it on completely. Then they’re sauteed simply in a few tablespoons of herb butter. That’s all there is to it. You can buy herb butter already prepared or make your own.

Cook your steaks while the mushrooms are sauteing. Remember to let the steak rest before serving/slicing. Top the steaks with the mushrooms and don’t forget the butter in the pan.

Steak with Herb Sauteed Mushrooms

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
2 fillets
kosher salt/black pepper

Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary.

WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides. Continue cooking until the internal temperature reaches 145 for medium.

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.

Evenly distribute sauteed mushrooms over fillets.

Steak and Sauteed Mushrooms by Bellalimento

Brunching with Mushrooms

We all know that brunch isn’t just a meal, it’s a way of life. Whether sweet, savory, healthy or indulgent, brunch makes any weekend complete. Lucky for you, mushrooms have your back when it comes to brunch, no matter your style. Pair any of these drool-worthy dishes with a good cup of coffee (or mimosa!) and get this brunch party started.

For The Classic Breakfast Lover: Potato Breakfast Hash with Eggs & Mushrooms
Brunch with The Blend: Portabella mushrooms blend seamlessly with Italian sausage.

For the Comfort-food Seeker: Buttermilk Biscuits and Mushrooms Gravy from Sarcastic Cooking
A healthy dose of Southern charm and buttery goodness.


For the Sweet Tooth: Portabella Waffles with Balsamic Syrup
Portabella waffles? We’re making it a thing.



For the Person Who Lives to Brunch: Truffle Mushroom Eggs Benedict
Meaty mushrooms, rich eggs and flaky biscuits = winning.


For the Health Nut: Egg Mushroom Kale Skillet from Add a Pinch
Boost your brunch with superfoods in a skillet.

Egg-Mushroom-Kale-Skillet (1)

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

Yield: Makes 1 gallon

8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish
shredded Parmesan for garnish

1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

Grilled Mushroom Kabobs

Robyn from Add a Pinch shares her delicious grilled mushroom kabobs with us.

Grilling is a favorite way to prepare our food throughout the warmer months of the summer. From juicy burgers to as many of the sides as possible, we just love the flavors that grilling brings out in so many dishes. Not to mention, it keeps the kitchen cooler!

One of our favorite sides that goes well with just about any menu are these grilled mushroom kabobs. So easy to assemble, they are then marinated and then tossed onto the grill for a few minutes to let the grill work its magic! And let’s face it, there is just something about serving food on a stick that has everyone from the adults to the kids excited!

Grilled Mushroom Kabobs by Add a Pinch

These simple kabobs are great to assemble ahead of time, place onto a plate or rimmed baking sheet and then cover tightly with wrap. They can be made up to a couple of days ahead to save prep time when entertaining or on those busy weeknights! Everyone needs a side dish recipe like that!

Grilled Mushroom Kabobs Recipe

For the Mushroom Kabobs

  • 1 pint whole mushrooms, portabella or white
  • 1 green pepper, deseeded and cut into 2-inch pieces
  • 1 yellow pepper, deseeded and cut into 2-inch pieces
  • 1 onion, cut into 2-inch pieces
  • 1 pint grape tomatoes

For the Marinade

  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt


Arrange ingredients on the skewers in the pattern you prefer. Place onto a rimmed platter or baking sheet. Whisk together all ingredients for the marinade and pour over assembled skewers. Place kabobs onto grill heated to medium heat and cook 4 to 5 minutes on both sides for a total of 8 to 10 minutes. Remove kabobs to a serving tray.

If making ahead, cover tightly with wrap and place in the refrigerator until about 15 minutes prior to cooking.