Posts Tagged ‘What’s Gaby Cooking’

Garlic Roasted Mushroom Salad

Put away the casserole dish. Gaby from What’s Gaby Cooking is feeling spring fever with her latest recipe for Pan-Roasted Mushroom Salad. Discover her recipe below.

Garlic Roasted Mushroom Salad by What's Gaby Cooking

If you follow along on Instagram, you’ll know that I’m totally obsessed with mushrooms. I literally can’t get enough! You’ll also know that I’ve recently been in Florida visiting my grandparents, and I stole one of their pans. I couldn’t help it, it was copper, gorgeous, and large and it needed to be in my life. I guess I didn’t really steal it, because I asked first, but needless to say it’s very happy in its new home.

Since then, I’ve been making an effort to cook with it, and pan-roasting just about every ingredient has been on the agenda. This Garlic Roasted Mushroom Salad has made frequent appearances and seriously couldn’t be more delicious or simple! It’s a one-pot side dish made up of roasted mushrooms that are doused in really good quality olive oil, plenty of garlic, kosher salt and pepper and then topped with arugula once it’s cooked! How easy is that? Toss it all together before you serve and it’s a side dish/salad all in one!


Pan Roasted Mushroom Salad


  • 16 ounces crimini mushrooms, cleaned and stem removed
  • 4 tablespoons high quality olive oil
  • 4 cloves garlic, minced
  • 2 handfuls fresh arugula
  • 2 lemon slices
  • Kosher salt and freshly cracked black pepper


  1. Heat a large skillet over medium-high heat. Add the oil and wait for 30 seconds.
  2. Add the mushrooms and cook, stirring very infrequently for 10-12 minutes until the edges start to turn golden brown.
  3. At the last minute, add the garlic and season with salt and pepper. Sauté for 60 seconds until the garlic is fragrant.
  4. Remove the skillet from the heat and let the mushrooms cool for about 5 minutes before adding in the arugula. Once the arugula has been added, toss everything so the greens are coated in the garlic olive oil mixture and serve immediately. Add the juice of a few lemon slices for an extra zip.

Pan Roasted Mushrooms

Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs. 

Pan Roasted Mushrooms by What's Gaby Cooking

Pan Roasted Mushrooms are my jam. I enjoy them the same way most people feel about candy. I think it must be because I went 24 years without eating mushrooms and I’ve been making up for lost time the last three years.

I stock crimini mushrooms at all times, so I’ll whip up a quick batch of pan roasted mushrooms and serve them alongside some scrambled eggs and fresh chives for a nutritious and delicious breakfast!

I’ve officially killed my herb garden through neglect, so instead of using fresh thyme, I’m using dried thyme! Either one works, but if you’ve killed your garden like me, or it’s gone into hibernation for the fall, dried thyme is 100% acceptable.

Can we talk about scrambling eggs while we’re on the breakfast train? I’m more of a slow-cooked, over low-heat, gal so the eggs end up like ribbons and are smooth when you eat them.

So with these pan roasted mushrooms, perfectly scrambled eggs, and freshly chopped chives, you will have a delicious breakfast on your hands that’s in season all year long.

Pan Roasted Mushrooms


  • 8 ounces Crimini mushrooms, cleaned and cut into quarters
  • 1 teaspoon olive oil or butter
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 8 large eggs
  • shredded parmesan cheese


  1. Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.
  2. In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.
  3. Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights! 

Mushroom, Potato and Chorizo Tacos

Last weekend, I went to Austin and didn’t eat a single taco! Who am I?! This is 100% unacceptable behavior. My sister is likely moving to Austin this summer, and I plan on visiting way more than necessary. As an older sister, it’s my job to be annoying and overstay my welcome as I eat my way through the city.

Really, how does one person go to Austin and not eat any tacos? So I came home, and after a 3 hour nap, whipped up a batch of these Mushroom, Potato & Chorizo Tacos. I’m obsessed with ‘shrooms. Eat them as much as possible, and I love them in these tacos.

The potatoes, chorizo and mushroom all work perfectly together to give you a filling taco that isn’t greasy but satisfying. I had high hopes of serving these with some guacamole, but I ate it all before I went in for the photo. Typical behavior.

So instead I topped these little tacos with some crumbled cotija cheese, a few sprigs of cilantro and some salsa on the side. If you’re going to show some self-control, clearly something I lack, I’d suggest serving these up with smoky chipotle guacamole.

My hubby gave this one two thumbs up 🙂

It’s a quick and easy and PERFECT summer meal! And it’s great because I’ve been slowly reducing the amount of meat we eat, and mushrooms are a great substitute! Assuming my hubby doesn’t read this blog post, he’ll never know my secret.

Mushroom, Potato and Chorizo Tacos


  • 2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
  • 6 ounces Mexican chorizo sausage, casing removed
  • 1 small yellow onion, finely chopped
  • 10 ounces baby bella or cremini mushrooms, thinly sliced
  • 12 soft corn tortillas


  • Lime
  • Cilantro
  • Cotija Cheese
  • Salsa


  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.