How to Prepare Mushrooms

Cooking with mushrooms? Acquire tips for how to set mushrooms with these easy instructions and mushroom recipes.

Whether y'all're foraging for a wild variety or just came dorsum from the store, mushrooms need a niggling extra prep piece of work before they can add their signature earthy season to your dish.

Since many mushroom varieties grow low to the footing, probable have some excess dirt remaining on their stems and caps by the time they reach your kitchen. Don't forget to clean them—or else your repast could end upwards a moreearthy than you bargained for.

How to Make clean Mushrooms

1. Gently remove clay by rubbing with a mushroom brush or wipe mushrooms with a damp paper towel. If there's an excess amount of dirt, speedily rinse the mushrooms in cold water and dry immediately with a paper towel—but do not allow them soak. Do not peel mushrooms.
2. Trim stems

How to Ready Mushrooms for Stuffing

1. Hold the mushroom cap in one manus and grab the stem with the other hand. Twist to snap off the stalk; place caps on a greased baking sheet. Mince or finely chop stems.
2. Spoon chopped stems onto a paper towel and clasp to remove any liquid.

Get More Mushroom Recipes

Quick Cream of Mushroom Soup

My daughter-in-law, a gourmet melt, served this cream of mushroom soup recipe as the first course for a holiday dinner. She received the recipe from her mom and graciously shared it with me. Now I'grand happy to share it with my ain friends and family. —Anne Kulick, Phillipsburg, New Bailiwick of jersey

Slow-Cooker Marinated Mushrooms

Hither's a salubrious and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and ruby wine are terrific on their ain or aslope a tenderloin roast. —Courtney Wilson, Fresno, California

Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping upwardly a homemade aioli with fresh herbs adds dimensions of flavour you won't find in a store-bough bruschetta. —Stephanie Kalina-Metzger, Army camp Hill, Pennsylvania

Grilled Mushroom Kabobs

Earthy grilled mushrooms sense of taste like flame-kissed goodness. The balsamic vinegar adds simply enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

Mushroom Marsala with Barley

This vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. Information technology'due south terrific as a main dish, but it can likewise be served, with or without the barley, as a side. —Arlene Erlbach, Morton Grove, Illinois

Pancetta and Mushroom-Stuffed Chicken Chest

I was inspired by a blimp chicken Marsala dish I had at a eating place and wanted to come upwards with my own version using a dissimilar flavor contour. —Ashley Laymon, Lititz, Pennsylvania

Chili-Lime Mushroom Tacos

I used to make this dish with beef, just substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fatty and tasty. —Greg Fontenot, The Woodlands, Texas

Mushroom and Brown Rice Hash with Poached Eggs

I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef and dark-brown rice instead of potatoes. It's ideal for a low-cal main dish. —Lily Julow, Lawrenceville, Georgia

Portobello Mushroom and Cream Cheese Taquitos

This party appetizer was inspired past a dish I saw on an episode of Elevation Chef. I simplified it a picayune and tweaked the flavors a bit. These can be made ahead and reheated in a 250° oven for 10 minutes. —Lily Julow, Lawrenceville, Georgia

Swiss Mushroom Loaf

I'm always prepared for recipe requests when I serve this outstanding stuffed loaf. It's excellent non only as an appetizer only also every bit a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin

Lemon Garlic Mushrooms

I baste whole mushrooms with a lemony sauce to set up this simple side dish. Using skewers or a basket makes information technology like shooting fish in a barrel to turn them as they grill to perfection. —Diane Hixon, Niceville, Florida

Portobello Fajitas

I serve portobello fajitas family-style so guests can build their ain. But pass the tortillas and garnishes like salsa, cheese, guacamole and sour foam. —Carolyn Butterfield, Lake Stevens, Washington

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local eating place. I incorporated the fall flavor of a pumpkin ale, and information technology turned out better than the original. —Laura Davis, Chincoteague, Virginia

Mushroom Wild Rice

This is one of my favorite recipes from my mother. With only seven ingredients, it'due south quick to get together in the morn earlier I leave for work. By the time I get abode, mouthwatering aromas have filled the business firm. —Bob Malchow, Monon, Indiana

Butternut & Portobello Lasagna

Lasagna gets fresh flavor and color when you brand it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

Mushroom Bacon Bites

This is the perfect titbit for well-nigh any occasion. The tasty bites are easy to get together and brush with prepared charcoal-broil sauce. When we accept a big cookout, they're e'er a hitting...only they make a nice little "extra" for a family dinner, too. —Gina Roesner, Ashland, Missouri

Vegetable-Stuffed Grilled Portobellos

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all here! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavour in this totally delish dish. —Taste of Home Test Kitchen

Cheese & Mushroom Skillet Pizza

This Italian skillet toss is an crawly fashion to employ upward actress spaghetti sauce at the cease of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

Baked Craven and Mushrooms

I made up this dish years ago, and it withal remains the family's favorite healthy baked craven recipes. Information technology's a fast weeknight repast, merely the fresh mushrooms and sherry brand it special enough for a weekend dinner party. —Lise Prestine of South Bend, Indiana

Mushroom Beefiness Stew

Top this hearty stew with crumbled blue cheese just before serving to add a burst of flavor. Serve some now and store the residual in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario

Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its piece of cake crescent curl crust ways you lot'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

Turkey Portobello Bolognese

This sauce tastes ameliorate the longer it simmers, which allows the flavors to fully develop. In fact, it tastes all-time the second twenty-four hours after a nighttime in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon

Chicken, Mushroom and Wild Rice Soup

I'm originally from Minnesota, where wild rice grows in abundance and is very pop in recipes. This creamy craven and wild rice soup has been part of our Christmas Eve menu for years. To relieve time, I cook the craven and wild rice and cut upwards the vegetables the day before. —Virginia Montmarquet, Riverside, California

Flossy Eggs & Mushrooms Au Gratin

When I desire a brunch recipe that has the oversupply appeal of scrambled eggs just is a piddling more than special, I plow to this dish. The Parmesan sauce is unproblematic but rich and delicious.—Deb Williams, Peoria, Arizona

Creamy Eggplant & Mushroom Monte Cristo

As a child, I wouldn't consume veggies. Equally a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Wood, Arkansas

Moroccan Stuffed Mushrooms

Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Conservative, Swastika, Ontario

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I savor them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Bacon and Fontina Stuffed Mushrooms

What'due south better than lots of bacon and cheese in a mushroom cap? Yum! They'll exist a hitting with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania

Mushroom Palmiers

I establish this recipe while working at a small-town museum in Westward Texas. It was the appetizer for a fundraiser a long, long time ago, and it's notwithstanding a huge striking at parties. Frozen puff pastry helps brand it piece of cake and impressive. The palmiers likewise freeze well. —Judy Lock, Panhandle, Texas

Portobello Pasta Bake

I always plan to utilize this recipe right afterward Thanksgiving Solar day. Leftover turkey never tasted then good. — Preci D'Silva, Dubai

Ham Steaks with Gruyere, Bacon & Mushrooms

This meat-lover's breakfast has a big "wow" factor. It's one of my favorites considering the Gruyere, bacon and fresh mushrooms in the topping are a great combination.—Lisa Speer, Palm Beach, Florida

Broccoli-Mushroom Bubble Broil

I got bored with the aforementioned old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I recollect I accept a winner. —Shannon Koene, Blacksburg, Virginia

Ricotta-Blimp Portobello Mushrooms

These mushrooms are rich and creamy and bright at the aforementioned fourth dimension because of the fresh herbs and lycopersicon esculentum. I specially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

Savory Roasted Carrots with Mushrooms

Y'all'll need only 10 minutes to get these savory veggies prepare for the oven. Then only stir them a few times during roasting, and y'all're done. It's a busy cook's dream!—Pam Corder, Monroe, Louisiana

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the oversupply appeal of scrambled eggs but is a picayune more than special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona

Hearty Portobello Linguine

If you love Mediterranean cuisine, yous'll honey this entree! It turns any nighttime into a special occasion. I like to serve it with fresh breadstuff and a crisp white vino. —Tre Balchowsky, Sausalito, California

Craven Loaf with Mushroom Gravy

Attempt a twist on traditional meat loaf with this chicken loaf that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more than upscale topping. —Keri Schofield Lawson, Brea, California

Pickled Mushrooms for a Oversupply

Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as function of an antipasto platter. However you present them, yous can't get incorrect! —John Levezow, Eagan, Minnesota

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Embankment, California

Artichoke Mushroom Lasagna

Artichokes and baby portobellos add together delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin

Sausage & Mushroom Stuffed Squash

Familiar ingredients make this dish comforting for me. The cheddar cheese is the same kind my family unit has used for years to make grilled cheese sandwiches. And the croutons remind me of Thanksgiving dinners. —Eliane Oneyear, River Forest, Illinois

Fried Mushrooms Marinara

Deep-fried breaded mushrooms served on a bed of spaghetti sauce are a sure crowd pleaser for whatever political party. Get fix to hand out the recipe! —Barbara McCalley, Allison Park, Pennsylvania

Goat Cheese Mushrooms

Stuffed mushrooms are superstars in the hot appetizer category. I use babe portobello mushrooms and load them with creamy goat cheese and sweet cherry-red peppers. —Mike Bass, Alvin, Texas

Zucchini Mushroom Bake

Just a 10-minute prep dresses upward my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine

Parmesan Mushroom Tartlets

My piece of cake tartlets loaded with a cheesy mushroom filling take reward of refrigerated crescent curl dough. I think they're all-time warm from the oven with a sprinkling of green onion.—Betsy Male monarch, Duluth, Minnesota

Mushroom-Gruyere Scalloped Potatoes

When I started cooking, the but mushrooms I used were the button variety. Now I love experimenting with dissimilar types. This recipe is so filling, information technology can exist served as a meatless entree. —Nadine Mesch, Mountain Healthy, Ohio

Fines Herbes & Mushroom Omelets Deluxe

The subtle alloy of fine herbs doesn't overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, luncheon or dinner.—Lee Lockwood, Maybrook, New York

Portobello Beefiness Burgundy

Rely on the convenience of your slow cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beef—loaded with a fantastic mushroom flavor and draped in a rich, burgundy sauce—are sure to have your guests request for seconds of this potluck pleaser! —Melissa Galinat, Lakeland, Florida

Pickled Mushrooms with Garlic

I'1000 always asked to bring these tempting tidbits to vacation gatherings. Easy to make ahead and send, they're something to celebrate on a festive bask tray. —Joyce Anderson, Chico, California

Grilled Steak and Portobello Stacks

You lot don't need a special panini maker for these bistro-style sandwiches. They make take some time to prepare, but it's well worth it! —Judy Potato, Coeur d' Alene, Idaho

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Source: https://www.tasteofhome.com/article/how-to-prepare-mushrooms/

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