Wild About Mushroom Recipes

My last taste of the season from TML at the Lewes Farmers Market.

My last taste of the season from TML at the Lewes Farmers Market.

We love Mushrooms and we’re just Wild About Mushroom Recipes!

Can’t you tell? If you are a mushroom lover too, you’ll enjoy the following recipes shared by The Mushroom Lady at Davidson Exotic Mushrooms in Kennett Square, Pennsylvania, who supplied me with tastes of her recipes every Saturday at the Lewes Farmers Market.

The recipes include Shitake, Crimini, Portabella and Maitake Mushrooms.

Stock up on your mushrooms, get cooking and enjoy these Appetizers, Soup & Stews, Salads, Sides, Entrées, Pastas and Sauces featuring Mushrooms as the Star! Click Here to Download the PDF of the Recipes.

APPEMushroom Blog Header smallTIZERS

Mushroom and Olive Tapenade

3 Portabella Mushrooms, diced small
1 Clove Garlic, chopped
¾ Cup Kalamata Olives, pitted, diced small
1 Tablespoon Capers, drained
1 Teaspoon Thyme, minced
1 ½ Teaspoon Lemon Juice
Extra Virgin Olive Oil
Crumbled Feta Cheese

Directions: Combine mushrooms, onion, garlic and thyme. Add olive oil to coat. Roast 15-20 minutes in 375oF oven. Remove from oven, set aside to cool. When cool, mix olives capers and cheese into mushroom-onion mixture. Stir in lemon juice; refrigerate until cold. Serve on baguette or crackers. Will last 2-3 days in fridge.

creminimushroomsMushroom and Tomato Salsa

1 Quart Criminis, diced small
2 Large Tomatoes
1 Cup Red Bell Pepper, diced small
¼ Cup Scallions
¼ Cup Fresh Lime Juice
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Cilantro Leaves, chopped
1 Tablespoon Jalapeno Pepper, chopped fine

Directions: Core tomatoes and cut in halves. Gently squeeze out seeds and juice. Chop 1 tomato into bite size pieces-set aside. Cut the other into large chunks and puree in a blender until smooth. Pour into bowl with chopped tomatoes, mushrooms, onions and red pepper. In a small bowl, mix the lime juice, oil, jalapeno and salt. Pour over mushroom mixture. Toss gently. Chill and serve with tortilla chips.


shiitakemushroomsShitake Bisque

1 Quart Shitakes, sliced
2 Cloves Garlic, minced
1 Medium Onion, chopped fine
½ Cup Celery, sliced thin
½ Cup Heavy Cream
½ Teaspoon Dried Dill Weed
1/8 Teaspoon Pepper
2 Pepperoncini, chopped and seeded
16 Oz. Chicken Broth
14.5 Oz can of Diced Tomatoes

Directions: Sauté sliced mushrooms, onion, celery and garlic in oil until tender. Stir in the can of tomatoes, pepperoncini, broth, cream, pepper and dill weed. Bring to a boil. Reduce heat, simmer 30 minutes covered. Use an immersion or regular blender and process mushroom mixture until it’s smooth. Garnish with cheese or green onions.

Portabella Chili (Kathy’s Favorite)


Portabella Mushrooms

5 Portabella Mushrooms, chopped bite-size
1 Large Onion, chopped
1 Green and 1 Red Pepper, chopped
2 Cloves Garlic, chopped
1 Large Can each of Small Diced Tomatoes and Tomato Sauce
1 Small Can Chopped Chilies
1 ½ tablespoon Chili Powder
1 Can Red Kidney Beans
Extra Virgin Olive Oil
Salt and Pepper to taste
Optional: Cheddar Cheese and/or Sour Cream

Directions: Sauté onions and peppers in oil until tender. Stir in garlic, cook one minute, and stir in chili powder. Add mushrooms, cook until tender, stirring often. Pour in chopped tomatoes, sauce, beans and chilies and season with salt and pepper. Reduce heat and simmer 15-30 minutes. Serve with a sprinkle of cheese or a dollop of sour cream.


Greek Mushroom Pasta Salad

1 Quart Criminis, chopped bite-size
1 Box of Rotini Pasta
6 Oz. Feta Cheese, crumbled
¾ Cup Roasted Red Peppers, chopped small
¾ Cup Kalamata Olives, chopped small
2-3 Cups Greek Salad Dressing, your favorite
Fresh Basil for garnish

Directions: Cook pasta and let cool. Pour 1 cup of dressing and 1 cup over mushrooms, refrigerate until cold. When pasta and mushrooms are cold, add olives, feta and peppers. Mix well and refrigerate until flavors blend. Add more dressing if salad is dry. Garnish with fresh basil.

Marinated Balsamic Criminis

1 Quart Criminis, chopped
1 Quart Crinimis
4 Tablespoons Extra Virgin Olive Oil
2 Cloves Garlic, minced
2 Tablespoons Rosemary, minced
3 Tablespoons Balsamic Vinegar
Salt and Fresh Ground Black Pepper

Directions: Halve mushrooms, if large. Sauté in 2 tablespoons of oil, sprinkle with salt and pepper, cook 5 minutes until brown. Add garlic, 2 tablespoons of the oil, rosemary and cook another 5 minutes. Remove from heat and stir in the vinegar. Cover and let sit for 2 hours. Can serve warm or refrigerate to serve as a cold appetizer, or over mixed greens as a salad course.



Miatake Mushrooms

Maitake Sauté

1 Pint Maitake Mushrooms
2 Tablespoons Shallots, minced
2 Cloves Garlic, minced
2 Tablespoons Fresh Parsley, chopped
3 Tablespoons Extra Virgin Olive Oil

Directions: Rinse mushrooms lightly and trim any rough parts, if necessary. Divide into smaller clusters and set aside. In a medium skillet, heat the oil and sauté the mushrooms about 15 seconds. Add salt and pepper and sauté another 15 seconds. Stir in parsley, shallots and garlic. Cook 2-3 minutes. Serve as a side dish.

Mushroom and Fresh Corn Sauté

1 Quart Criminis, sliced
3 Cups Sweet Corn Kernels
¼ Cup Shallots or Red Onion, chopped
¼ Cup Scallions, chopped
¼ Cup Dry Sherry
Salt and freshly Ground Pepper
Extra Virgin Olive Oil
Fresh Basil or Parsley for garnish

Directions: Sauté shallots and scallions in oil until softened. Add mushrooms, salt, pepper and ½ of the sherry. Increase the heat and cook 5 minutes until the juices become syrupy. To serve, drizzle a little sherry on top and garnish with fresh basil or parsley. Optional: add bacon or if you like spicy… a few drops of hot pepper sauce.


Mushroom, Chicken and Chilies

1 Quart Criminis, chopped
3 Cups Cooked Chicken, diced
2 Cans White Beans, drained
1 Can 8oz. Chopped Chilies
1 Large Onion, chopped
4 Cups Chicken Broth
4 Cloves Garlic, minced
Extra Virgin Olive Oil
2 Teaspoons Ground Cumin
1 Teaspoon Oregano
Salt and Pepper
¼ Teaspoon Ground Cloves
¼ Teaspoon Cayenne Pepper
1+ Cup of Monterey Jack Cheese, shredded

Directions: Sauté mushrooms and onions in the oil until tender, then stir in garlic and the other spices. Add broth, chicken, beans and 1 cup cheese. Simmer over low heat 20 minutes, stirring occasionally. You can add a sprinkle of red pepper flakes. Salt and Pepper to taste. Add your favorite toppings like more Monterey Jack Cheese.

Mushroom Bolognese Sauce

1 Quart Criminis, chopped
1 Cup Carrots, shredded
2 Stalks Celery, chopped fine
1 Cup Onion, diced
¼ Cup Parmesan Cheese, grated
1 Large Can of Tomato Sauce
1 Large Can of Diced Tomatoes
2 Cloves Garlic, minced
¼ Cup red Wine
2 Teaspoons Italian Seasoning
Extra Virgin Olive Oil
Salt and Pepper

Directions: Sauté the carrots, celery, garlic and onion until soft, add mushrooms, cook until tender. Add wine and cook down. Add seasoning, sauce and diced tomatoes. Simmer 20 minutes, stirring often. Add salt and pepper to taste. Stir in grated cheese. Cook your favorite pasta. Serve sauce over pasta with sprinkle of cheese.

Mushroom and Sausage Pasta

1 Quart Criminis, sliced
1 Medium Onion, sliced thin
1 Large Can of Chopped Tomatoes
1 Large Can of Tomato Sauce
1 Cup White Wine
8 Oz. Cooked Chicken Sausage
4 Cloves Garlic, minced
Salt and Pepper to taste
Pinch of Red Pepper Flakes
1-2 Cups of Cooked Pasta
Parmesan Cheese, grated

Directions: Sauté onion and garlic until soft, add mushrooms and sausage, cook until tender. Add wine, cook down 2-3 minutes. Add tomato sauce and chopped tomatoes and bring to a boil. Reduce heat, simmer until sauce thickens. Season with salt, pepper and red pepper flakes. Add cooked pasta to mushroom sauce and mix well. Serve with grated cheese.

These Recipes were created, tested and tasted by The Mushroom Lady at Davidson Exotic Mushrooms and those who sample the recipes at our local farmers markets.

DavidsonsExoticMushroomsDavidson Exotic Mushrooms, from the mushroom capital of the US… Kennett Square, PA, provides the freshest Shitake, Crimini, Portabella, Maitake and Oyster Mushrooms. Find the Mushroom Lady from Davidson Exotic Mushrooms on Tuesdays at the Rehoboth Beach Farmers Market, on Saturdays at the Historic Lewes farmers Market and Sundays at the Bethany Farmers Market. Coming soon to Lloyds IGA Market in Lewes.

Click Here to Download the PDF of the Recipes.

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