Food Lust People Love: mushroom recipes

Showing posts with label mushroom recipes. Show all posts

Sunday, September 14, 2025

Dijon Chicken with Mushrooms

Full of flavor from crispy bacon, garlic, onions, tangy Dijon mustard and lots of wine, this Dijon Chicken with Mushrooms will wow your tastebuds.

Whenever we head to the grocery store, I always check out the “discount” section with yellow labels because 1. I love a bargain and 2. I have freezer space to hoard the goods if we aren’t going to eat them right away.

Last week however, my yellow label item was a big container of beautiful Swiss brown mushrooms. They looked absolutely perfect so I knew I’d have time to use them before they turned on me.

I started the recipe search on my own computer because I regularly save recipes that I never get around to making. This one popped up, saved from way back in 2012, which probably never got made because tarragon was hard to come by in both Egypt and then Dubai, where I was living that year.

Here in Jersey, I’ve got a tarragon plant on my kitchen windowsill!

Dijon Chicken with Mushrooms

If getting tarragon is an issue for you, wherever you live, you can use dried (just use half the amount) or substitute your favorite fresh herb. My preferred brand of Dijon mustard is Maille. This recipe is adapted from one in delicious. magazine, October 2012 issue.

Ingredients

1 1/2 lbs or 675g chicken breasts

Fine sea salt

Freshly ground black pepper

4 slices bacon

Olive oil

7 oz or 200g mushrooms

2 large cloves garlic, crushed

1 onion, sliced

3 tablespoons Dijon mustard

1 tablespoon fresh tarragon, chopped, plus extra to garnish

2 cups or 480ml white wine

1 tablespoon brandy

1/4 cup or 60ml double cream

For serving:

Cooked pasta or rice

Method

Cut the chicken breasts into chunks and season them with the salt and pepper.

Peel and slice the onion thinly. Peel and crush the garlic with the side of your knife.

Cut the bacon into pieces and fry in a large pan till crispy. Set aside, leaving behind as much bacon fat as you can.

Add a drizzle of olive oil to the pan and sear the chicken until golden on all sides.

Depending on the size of your pan, you might want to do this in batches so as not to crowd the pan. As the chicken browns, remove it to a plate.

While the chicken browns, trim and slice the mushrooms.

Once the chicken is done and all on the plate, fry the mushrooms in the pan until golden.

Add the garlic and onion then cook until soft.

Stir in the mustard and tarragon.

Add the white wine and brandy, then boil for 2 minutes.

Add the chicken and bacon back into the pan and simmer, uncovered, for 25 minutes stirring now and then.

Stir through the cream.

Garnish with fresh tarragon and serve over pasta or rice.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes with fresh vegetables. Technically, I suppose mushrooms are not vegetables since they belong to the fungi kingdom but we tend to use them as vegetables in cooking, so that’s my excuse. Many thanks to our host Sneha of Sneha’s Recipe. Check out the recipes below.

Air Fryer Honey Roasted Parsnips from Palatable Pastime
Dijon Chicken with Mushrooms from Food Lust People Love
Insalata di Pomodori from Culinary Cam
Mushroom & Green Peas Curry - East Indian Style from Sneha’s Recipe
Roasted Tricolor Carrots with Coconut Orange Glaze from Karen's Kitchen Stories
Smoked Kielbasa and Vegetables Skewers from A Day in the Life on the Farm
Tomato & Zucchini Galette from Amy’s Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sunday, January 26, 2025

Homemade Golden Mushroom Soup

So much better than the canned stuff from Campbell’s, this homemade golden mushroom soup is made with loads of mushrooms, beef stock, milk and a touch of tomato.

When I was growing up, my mom never failed to have a few cans of Campbell’s cream of mushroom soup in the cupboard because it was so useful in a lot of recipes back then. The hey-day of casseroles. But we also just loved opening a can, diluting it with milk and sipping it nice and hot out of a big mug.

It wasn’t until I was much, much older and doing my own shopping that I discovered their golden mushroom soup which, in my opinion is much richer in flavor since it’s made with beef stock. Whether I’d have liked it as a child, who can tell?

The sherry I add in at the end is optional but I discovered what a huge improvement in flavor it gave when I first made Anthony Bourdain’s mushroom soup. It’s only 1 tablespoon in the whole pan but the sherry lifts the soup into gourmet territory. It’s that good. Try adding it and see if you agree!

Homemade Golden Mushroom Soup

This soup is easily made gluten and dairy free by using a gluten free flour mix, non-dairy butter and almond milk. A good friend of mine uses those to make regular cream of mushroom soup for her grandbabies and they love it!

Ingredients

1.5 lb or 680g baby bella or swiss brown mushrooms

1/4 cup or 57g butter or dairy free butter

2 cloves garlic

1 medium onion (approx. weight 5 3/4 oz or 163g)

1 tablespoon tomato paste

1/4 teaspoon white pepper

3/4 cup or 96g all-purpose flour or gluten free flour mix

4 cups or 960ml beef stock

2 cups or 480ml milk (I use 2%/semi-skimmed) or almond milk

Fine sea salt

1 tablespoon sherry, optional

Optional for garnish:

Reserved small mushrooms, from amount for soup (see note in Method below)

Drizzle olive oil

Chopped parsley

Method

Puree the garlic and onion in a small food processor. Set aside.

This step is optional: Set aside and slice a few small mushrooms to pan fry and use as garnish.

Trim any hard stem ends off of the mushrooms and discard. Chop the rest of the mushrooms into small pieces.

In large saucepan, sauté the chopped mushrooms in the butter over a medium high heat until they have released their liquid, it has evaporated and the mushrooms have turned a lovely golden brown.

Add in the pureed onion/garlic and the tomato paste. Cook for about 5-7 minutes or until the onion is cooked. A good indication is when the onion aroma has turned mellow instead of sharp.

Remove the pan from the heat and sift the flour over mushrooms to coat, stirring well between each addition until all of the flour has been added.

Stir in the beef stock a little at a time mixing well until all the flour dissolves. Add the pepper.

Return the pan to the stove and bring the soup to a boil, stirring often until it thickens, about 7 minutes.

Reduce the heat and whisk in the milk. Cook over a low heat for about 10-15 minutes, stirring frequently. Remove from heat as soon as soup reaches your desired thickness.

Taste for salt and add a little, if needed. Depending on the saltiness of the beef stock you used, you might not need any.

If you set aside a few small mushrooms and sliced them for garnish, fry them till almost crispy in a nonstick skillet with a drizzle of olive oil.

Stir the sherry into the soup.

Garnish each bowl with some chopped parsley and a few of the fried mushroom slices.

Enjoy!

It’s Sunday FunDay and today I’m hosting. I chose soup recipes for our theme because, and y’all probably know this, January is National Soup Month! If you have not been celebrating, fear not. It is followed quickly on by National Soup Day on February 4th. Check out the lovely soups my blogger friends are sharing:

Bacon Cheeseburger Soup from Amy's Cooking Adventures
Cabbage Roll Soup from A Day in the Life on the Farm
Chicken and Dumplings Soup from Palatable Pastime
Chicken Enchilada Soup from Karen's Kitchen Stories
Homemade Golden Mushroom Soup from Food Lust People Love
Keto Broccoli & Tomato Soup from Sneha's Recipe

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Sunday, September 1, 2024

Stuffed Portabella Mushrooms

These tasty stuffed portabella mushrooms are filled with well-seasoned pork, fresh spinach and tomato, roasted until golden brown. They make a rather hearty appetizer or serve as part of the main course with sides.

I have to start off today with an apology. Somehow most of the process photos for this recipe have gone missing so I have none to show you the steps of wilting the spinach, sautéing the vegetables or assembling the stuffing.

It’s not complicated though so I hope my directions will suffice. We loved these stuffed mushrooms so much that I still wanted to share them. If you have any questions, please don’t hesitate to ask.

Stuffed Portabella Mushrooms

Once I had mixed the stuffing together, I weighed it so I could divide by four and know how big to make the patties. The whole weight was 650g so each mushroom is filled with 162g of stuffing. For those of you who do ounces, that's 23 1/4 oz and 5.8 oz, respectively.

Ingredients

2 good handsful or 50g baby leaf spinach

2 tablespoons olive oil

2 cloves garlic

1 shallot

1 small tomato, cored

1 small red chili pepper

4 large Portobello mushrooms

1.1 lb or 500g lean ground pork

several sprigs fresh cilantro, hard stems removed, plus more for garnish

1/2 teaspoon fine sea salt and/or Cajun seasonings, to taste

Method

Cook the spinach with a drizzle of water in a covered pan until wilted. Scoop it into a strainer over a bowl and leave to drain.

Trim the stems from the mushrooms and discard any hard bits. Chop the tender parts.

Mince the garlic, shallot, tomato, chili pepper and cilantro stems.

Add the olive oil to the pan along with the minced vegetables and mushroom stems. Cook till softened, occasionally stirring and adding in any water that has dripped from the spinach.

Remove from the heat and transfer to a mixing bowl that will fit the pork as well. Leave to cool.

Use the back of a spoon to squeeze as much of the spinach water as you can into the pan, then tip the spinach on a cutting board and chop finely with a sharp knife.

Add the spinach to the bowl with the sautéed vegetables.

Once everything is cool, add in the pork, seasoning it with about a 1/2 teaspoon of fine sea salt or, if you prefer, Cajun seasonings. Mix well.

If cooking to serve immediately, preheat your oven to 400°F or 200°C.

Remove a small teaspoon of the stuffing mixture and cook it in a small frying pan. Taste when cooked through and add more salt or seasonings to the stuffing, if needed.

Form your stuffing into four large patties (see note just above ingredient list) and place one on top of each mushroom. Press down gently. Drizzle the tops with olive oil.

N.B. The prepared mushrooms may be covered with cling film and refrigerated for several hours, until you are ready to cook them. They will take a little longer to cook through when chilled.

Roast the stuffed mushrooms in your preheated oven for 30-35 minutes or until the stuffing is browned and cooked through.

Garnish with a little more cilantro, if desired.

Enjoy!

It’s Sunday FunDay and today, this first day of September, we are celebrating National Mushroom Month by sharing mushroom recipes. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the recipe links below.

Sue of PalatablePastime served up Chicken and Mushrooms in Wine Sauce
Wendy of A Day in the Life on the Farm made Mushroom Paprikash with Homemade Spaetzle
Mayuri of Mayuri's Jikoni created Mushroom Spinach Hand Pies
Amy of Amy's Cooking Adventures shares Sauteed Mushrooms, Onions, & Peppers
Stacy of Food Lust People Love made Stuffed Portabella Mushrooms
Renu of Cook with Renu served up an Easy Vegan Mushroom Pulau (Instant Pot Lunchbox Recipe)
Sneha of Sneha's Recipe shares Red Pepper Mushroom

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Wednesday, August 28, 2024

Leek and Lobster Mushroom Risotto

This Leek and Lobster Mushroom Risotto is a creamy, cheesy bowl of comfort food, brightened by the addition of a lovely Tuscan kale and pistachio pesto. I’ve shared that in separate post to make each recipe more manageable but include the ingredients list here also to make your shopping easier.

First, let’s talk briefly about lobster mushrooms. I came across them in the bulk section of one of our fancier grocery stores in Houston called Central Market. The orange color caught my eye and then, of course, the idea of a dried mushroom that potentially tasted of lobster made me buy some.

I’m here to report that despite the name, lobster mushrooms are actually a fungus. While I was certain they weren't crustaceans, I was surprised to learn that they are not actually mushrooms either. Learn something new every day!

According to Wikipedia, and I quote, “Hypomyces lactifluorum, or the lobster mushroom, is a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster.” And further along in the article: “They have a seafood-like flavor and a firm, dense texture.” Hence the name.

You can see the color for yourself in my photos below. They did taste rather of seafood and were a great addition to risotto. You could easily make this a vegetarian friendly dish by using vegetable stock instead of chicken.

Leek and Lobster Mushroom Risotto

This recipe is adapted from one in delicious magazine from the March 2022 issue. It can also be found online here. If you can’t find lobster mushrooms, substitute your favorites.

Ingredients

For the risotto:

1.75oz or 21g dried lobster mushrooms

2 tablespoons unsalted butter

2 tablespoons olive oil

2 large leeks (trimmed weight 1.1 lb or 500g)

2 garlic cloves

2 cups or 410g risotto rice (Arborio or Carnaroli)

3/4 cup or 175ml dry white wine

4 1/3 cups or 1L quality chicken stock

3 1/2 oz or 100g Parmesan, finely grated, plus extra to serve

For the kale pesto:

Large bunch Tuscan kale or cavolo nero (Mine weighed 186g or 6 1/2 ozs)

1 3/4 oz or 50g shelled pistachios

1 3/4 oz or 50g Parmesan or pecorino, finely grated

Finely grated zest and juice 1 lemon

2/3 cup or 100ml good quality olive oil

Fine sea salt

Freshly ground black pepper

Find instructions here: https://www.foodlustpeoplelove.com/2024/08/tuscan-kale-pistachio-pesto.html

Method

Soak the dried lobster mushrooms in 2 cups or 480ml boiling water until soft. Strain the liquid to remove any dirt or impurities and add it to the chicken stock.

Chop the mushrooms roughly and set aside.

Trim and discard the hard green parts of the leeks and wash the white parts well. Thinly slice them.

Using the side of a big knife, crush the cloves of garlic then chop them roughly.

Melt the butter in a deep sauté pan over a medium heat. Add the oil, leeks and a pinch of salt, then cover and cook, stirring regularly, for 8-10 minutes until very soft. In a separate pan, heat the stock over a low heat.

Add the garlic to the leeks and cook for 2 minutes.

Add the rice and stir to coat in butter and oil.

Increase the heat to high, then pour in the wine and cook for 2-3 minutes until absorbed.

Turn the heat back down to medium high. Gradually add the warmed stock, one ladleful at a time, stirring continuously. Wait until each addition of stock has almost all been absorbed before adding the next.

Continue until you’ve added all the stock and the rice is al dente (still has some bite.)

Stir in the grated Parmesan and the chopped lobster mushrooms.

Season to taste with salt and freshly ground black pepper.

Serve as is or topped with Tuscan kale and pistachio pesto.

Enjoy!

Welcome to the 18th edition of the 2024 Alphabet Challenge, brought to you by the letter R. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the R recipes below: