Today is National Mushroom Day and that’s reason to celebrate! As nutritious as they are delicious, mushrooms are fat free, very low in sodium, cholesterol free, low in calories, high in Riboflavin, a good source of niacin, copper, and pantothenate. While we usually think of mushrooms as a side dish or adding them to salads, they can also be featured as a main entrée. This week, I’ve collected some main dish recipes that highlight mushrooms as the star.
Creamy Mushroom and Spinach Pasta is an easy dish to prepare on a busy weeknight. Prepare 3/4 pound of whole wheat farfalle pasta according to package directions. In the meantime, add 2 tablespoons olive oil in a large skillet and add 10 ounces of sliced white mushrooms, 2 cloves minced garlic, 1/2 cup chopped shallots, and salt/pepper to taste. Saute about 5 minutes until the mushrooms are tender. Add 3 cups of baby spinach and cook until the spinach wilts. Add 1/4 cup wine and cook about 2 minutes until liquid evaporates. Remove from heat and stir in 1/2 cup half and half, 1/2 cup Parmesan cheese, and 2 tablespoons chopped parsley. Serve with additional chopped parsley on top.
Courtesy of Spoonful of Flavor
Portobello Pot Roast is a delicious vegan alternative to the traditional recipe. The meaty Portobello mushrooms, along with the potatoes and carrots will still give you that hearty, comfort food feeling you’re used to. You’ll start this dish on the stovetop by sautéing the mushrooms in some wine. Next, you’ll caramelize onions in wine and garlic, then remove the onions from the pan. You’ll create a gravy by combining flour, sage, and basil together in a small bowl. Slowly add to the pan you sautéed the onions in and add in vegetable broth, while stirring, until it makes a gravy. Add potatoes, carrots, salt, pepper, and Worcestershire sauce to the gravy. Finally, add the mushrooms and onions into the mixture and ladle into a ceramic or glass dish. Cover and bake for one hour. Serve hot.
Courtesy of A Virtual Vegan
Portobello Mushroom Pizza has all the great pizza flavor and is low carb! The mushroom cap serves as the base of the pizza. Heat your oven to 375 degrees. Place a wire cooling rack on a baking sheet and place mushrooms top side down on the sheet. Drizzle the caps with olive oil and sprinkle with salt and pepper. Sprinkle a handful of mozzarella on each cap and add a few slices of tomato, along with a bit of fresh basil. Finish up with another sprinkling of fresh mozzarella. Bake for 25 minutes until the mushrooms have softened and cheese has melted.
Courtesy of Life As A Strawberry
I’ll be back next week with a look at Rhubarb and how to use it in recipes.