Cuisine: Mushrooms

Russian Pickled Mushrooms

I left my husband alone in the kitchen with some mushrooms, which reminded him of Mikhail Bulgakov's The Master and Margarita, the character of Behemoth the cat is famously shown spearing a pickled mushroom with a fork while holding a glass of vodka. This scene features Russian pickled mushrooms, known as Marinovannymi Gribami, a traditional and popular snack in Russia. These pickles are highly versatile: serve them as a simple appetizer with crackers or rye bread, and with chilled vodka.

By Leslie Blythe

Beef & Barley Soup

When you're craving a truly comforting meal, this Beef & Barley Soup is the perfect answer.  It’s brimming with a deeply rich beef broth, tender chunks of seared chuck roast, vegetables, and barley. Serve it with crusty bread for a simple yet classic family dinner everyone will love.

By Leslie Blythe

Pasta Carbonara With Cabbage and Mushrooms

I made this Pasta Carbonara With Cabbage and Mushrooms out of ingredients I had on hand. The mushrooms brought a deep, savory umami that paired perfectly with the salty bacon, while the cabbage offered a delicate sweetness. It turned out surprisingly delicious.

By Leslie Blythe

Wild Rice & Chicken Casserole

I used to make this Wild Rice & Chicken Casserole when we were first married for dinner parties.  It was "cheap and cheerful" as we would say.  It features cooked chicken, wild rice (personally, I prefer to use a wild rice blend when making this dish, which does make it cheaper!), mushrooms, pimentos, and a creamy sauce. It's then topped with slivered almonds and baked in the oven until bubbly and golden brown on top.

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Parmesan Mushroom Casserole

This Parmesan Mushroom Casserole is absolutely delicious and the best thing is that it can be made ahead and finished off in the oven. The sliced mushrooms are bathed in a creamy sauce, topped with a crispy parmesan breadcrumb mixture. It's a vegetarian side dish that goes well with many main courses. All I can say is YUM, so good!

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Japanese Shiitake-Butter Sticky Rice

Japanese Shiitake-Butter Sticky Rice is so easy to make because the shiitake mushrooms and carrots are steamed on top of the rice, infusing it with their flavor. The butter and miso add richness and umami.
It's a great side dish for meat, chicken, or seafood. We actually ate it on its own. You can also top it with a fried egg.

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Baked Gnocchi with Mushrooms and Artichokes

This Baked Gnocchi with Mushrooms and Artichokes is a delicious and easy vegetarian dish that is made all in one pan. I try to always have gnocchi in the pantry for those nights when I am too tired to cook, but I want something comforting. The combination of pillowy gnocchi, earthy mushrooms, and briny artichokes is a fabulous combination. I actually made this in advance and put it in the fridge, then put it in the oven for dinner.

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Hungarian Mushroom Soup

I happen to love mushrooms and made this Hungarian Mushroom Soup. It’s so delicious and comforting. The mushrooms are sautéed in butter until softened, then simmered in broth with onions, paprika, and other spices until thickened and finished with sour cream. It takes no time to prepare and I served it with crusty bread.

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One-Pot White Wine Pasta with Mushrooms and Leeks

One-Pot White Wine Pasta with Mushrooms and Leeks is delicious and easy to make and is made in just one pot. Pasta with mushrooms and leeks is a classic Italian dish that's both flavorful and comforting. The earthy mushrooms and the slightly sweet leeks come together to create a rich and satisfying sauce. You can use any type of pasta you like, and you can also add other vegetables or proteins to the dish.

By Leslie Blythe

Mushroom Pâté

This Mushroom Pâté is something my daughter Zoe had recently at Borough Market in London. She raved about it and she doesn't even really like mushrooms. This recipe is the copycat version. I have to say, it's absolutely fabulous. Here is the recipe.

There is a sign that gives suggestions on how to use this pâté..

Delicious smothered on fantastic fresh baked bread with a big mug of tea (who on earth would drink tea with mushroom pâté?! Only in the UK! ) or a glass of wine. You know what I’m drinking!

Melt in the mouth chicken - bake chicken breasts with the mushroom pâté
hidden in the middle and wrapped in pancetta for a lovely quick supper.

Wonderful in a picnic - use it as a dip with fresh crudités and crusty bread.

Try melting it over new potatoes or as a stuffing in a baked potato.

For homemade cannelloni with a twist, mix with some quickly blanched chopped spinach leaves and fill the cannelloni shells with the mixture, finishing with a delicious homemade tomato sauce, béchamel and a generous sprinkle of parmesan.

It mixes beautifully with wild rice.

Let it melt over a sizzling pork chop or a char grilled steak.
Make your own beef Wellington using the pâté to cover the beef and bake in your homemade pastry.

Simply on toasted crusty bread.

By Leslie Blythe