18 healthy mushroom recipes packed with flavor and protein

I remember when she was too small for the seat in the shopping cart. This might be one of the last times she sits up here facing me… I lamented inwardly. Meanwhile, my daughter’s eyes happily stared at her purple balloon flying through the air until… “Mom! Look!” A moment later, something more appealing caught her eye.It wasn’t apples or bananas she suddenly felt compelled to squeal and grab. Even oranges. Neither the mandarin nor the exotic dragon fruit of the Buddha’s Hand won her eyes.No, it is a more exotic and interesting plant (though not technically considered a plant). Mushrooms Their gray-green stacked spheres (shell mushrooms), frayed, histograms, molasses (chanterelles mushrooms) Creminis Shiitake mushrooms Portobellos. Boxes of top rated truffles. Seeing the extremely amused look on her face, I grabbed a variety of them and started thinking about some healthy mushroom recipes I could make this week.

In the recent award-winning documentary Fantastic Fungi I learned that fungi include more than 5 million species on the planet. While these tiny fungi have existed on earth for hundreds of millions of years, they seem to appear everywhere I go. Many people are attracted by their unique appearance and taste. Recently, however, people seem to be more interested in the common health benefits of mushrooms.

In this article, we focus on healthy mushroom recipes (my personal favorites are shiitake, lion’s mane and truffles) that are good for your mind and body as well as for your taste buds.

Preparation of mushrooms:

  • Use a damp rag or paper towel to wipe away dirt. Washing directly in water can over-wet the mushrooms and prevent them from turning the desired brown color.
  • Then I like to place them on a rag or towel to dry while I prep the pan.
  • Remember to store mushrooms in a paper bag to keep them fresh longer.

Mushrooms to cook with:

  • Shiitake mushrooms: Shiitake mushrooms are relatively easy to find and have a subtle umami flavor that can’t be faulted. They are high in cholesterol-lowering eritadenine.
  • Oysters: With a scallop-shaped cap, this mushroom is a delicious and fun mushroom to add to your Thai stir-fries and soups!
  • Lion’s Mane: Lion’s mane mushroom has a very firm texture, mild seafood flavor and psychoactive properties. It checks all the boxes!

Cooking tips to make the best-tasting mushrooms:

  • Leave them alone! When pre-frying, let stand for a minute so they get crispy, then stir-fry.
  • A little vinegar, tamari or red wine for a few minutes goes a long way!
  • When serving mushrooms alone or steaks or meats on top,

18 healthy mushroom recipes to try this week:

Stir-fried mushrooms with love and lemon

Why we love it: It’s natural to start learning about these amazing mushrooms with a professional guide on how to sauté mushrooms. Simply sautéing the mushrooms brings out their unique umami flavor in an accessible way.

Hero composition: This summer, I absolutely love the Mexican Mint Marigold that I grow in my garden, possibly because it resonates so well with another herb that I love: tarragon. The mild aroma of tarragon in these sautéed mushrooms provides a delicious, rich flavor.

Get the recipe here.

Tom Kha Gai (Thai Coconut Soup) by So much Food

Why we love it: It doesn’t taste much better than a good Thai soup. Tom Kha Gai is both nutritious and flavorful. The aromatics here like lemongrass and ginger are serious game-changers.

Hero composition: Homemade braised chicken takes it to the next level of richness and complexity. Let your Instapot do the work!

Get the recipe here.

Grilled mushrooms with thyme and smoked salt

Why we love it: If this dish doesn’t make you a mushroom lover, I’m not sure what will! The variety of mushrooms is how this recipe stands out.

Hero composition: A little extra zippered mustard dijon you didn’t even know you needed!

Get the recipe here.

Mushroom Poblano Pozole Verde by Pinch of Yum

Why we love it: Whenever I see pozole on a menu, it’s a done deal. This Mexican soup, always made with hominy, is definitely soul food.

Hero composition: Bulgar adds an unexpected, satisfying bite.

Get the recipe here.

Lion’s Mane Mushrooms by A Couple Cooks

Why we love it: Playing with new varieties of mushrooms is always fun, and lion’s mane is no exception! The simplicity of this recipe really brings out the actual flavor of the mushrooms.

Hero composition: Lion’s Mane, of course!

Get the recipe here.

Vegan Mushroom Pasta Cream of Full Help

Why we love it: This noodle dish is a dream boat recipe, the kind my soul craves. Also, it will be ready in 30 minutes or less.

Hero composition: Vegan cashew cream removes dairy and increases protein.

Get the recipe here.

Minimalist baker’s Portobello Stuffed Vegetables and Quinoa

Why we love it: Hey portobello! I love stuffing portobellos with anything and everything, but this quinoa and vegetable combination has to be one of the best.

Hero composition: Quinoa, an ancient grain, is rich in protein, fiber, B Vitamins and more.

Get the recipe here.

Grilled Vegan White Truffle Mac ‘n Cheese by Eat Figs Not Pigs

Why we love it: This mushroom recipe compilation simply wouldn’t be complete without truffles. This truffle mac ‘n cheese is slightly lighter, but still has all the layers of flavor.

Hero composition: Truffles are a bubbly substance, so using salt or truffle oil will make the wallet a little easier. The rich, fun truffle flavor is still very recognizable.

Receive formula here.

Love and Lemons’ Veggie Burgers

Why we love it: Different from your typical bean-based burger, these burgers are made primarily with shiitake and portobello mushrooms. The smoked paprika and sriracha drizzle keep the game flavorful.

Hero composition: I am all about the crisis. Crushed walnuts provide just that!

Receive cooking recipe here.

Crostini with mushrooms by origin

Why we love it: Crostini is a classic way to amplify the flavor of whatever is topped with. In this case, various mushrooms, garlic, shallots, thyme and lemon. And sprinkle with crispy sea salt!

Hero composition: A squeeze of lemon here really revives these swoon-worthy appetizers.

Receive cooking recipe here.

Creamy French lentils with mushrooms and kale by The First Mess

Why we love it: Lately, I’ve been really craving delicious, comforting bowls and, when the soup gets boring, the lentils gobble up somewhere!

Hero composition: French green lentils are firmer and taste better than others. They are still intact compared to the softness of the mushrooms.

Get the recipe here.

Green Kitchen Stories’ Kimchi Mushroom Bread

Why we love it: The kimchi here is a crunchy contrast with the tartness of soft mushrooms and creamy butter. All layered on a crusty bread. Or, another idea, topped with some sautéed greens.

Hero composition: I always aim to incorporate more fermented foods into my diet to support my digestive system. Things like kefir, kombucha, and kimchi (in this case) help establish a healthy pH balance in the body.

Receive cooking recipe here.

The Woks of Life’s Spicy Garlic Mushrooms and Glass Noodles

Why we love it: I think this is one of the most creative ways I’ve tried with mushroom recipes. These little nibbles are the perfect, delicious treat whenever you’re looking for an unusually healthy appetizer.

Hero composition: Glass noodles are possibly one of the most underused noodles in my pantry, what a shame! Textures and shapes are too interesting to forget.

Receive cooking recipe here.

Mushroom Paella by Blissful Basil

Why we love it: When I lived in Spain, every Sunday the centerpiece of our lunch table was always the paella. Followed by a very, very long nap. So, naturally, I have a loving, nostalgic connection to this amplified rice dish.

Hero composition: The crispy, golden brown rice at the bottom of the paella pan is paella’s most coveted dish, so much so that it has its own name: socarrat.

Get the recipe here.

Mushroom Toast with Arugula & Lemon by Camille Styles

Why we love it: It will not be an exaggeration to say: I am a passionate person. For breakfast or a late-night snack, toast is for me the definition of comfort food, not to mention the ideal vehicle for all sorts of savory toppings.

Hero composition: This arugula and lemon mushroom toast is a great way to easily introduce mushroom nutrients into your diet while adding flavor and ease to your weekly routine. .

Get the recipe here.

Camille Styles Black Bean & Mushroom Tacos

Why we love it: The mushroom and black bean tacos are an easy and delicious treat. They’re also gluten-free, dairy-free, and delicious!

Hero composition: Mushrooms seem to be everything anyone is talking about in today’s gourmet world. Various varieties have been touted as immune-boosting, anti-cancer, packed with vitamins and minerals, and loaded with antioxidants.

Get the recipe here.

Kale Carbonara Mushroom

Why we love it: This “carbonara” is a weeknight dinner staple in the Redzepi family (as in Rene Redzepi, head chef of 3-Michelin-starred restaurants in Copenhagen, Noma). Therefore, we think it is an effective way to highlight the beautiful mushrooms.

Hero composition: The Chilean dough adds a bit of unexpected heat.

Get the recipe here.

Mushroom Tacos by Gabriela Camara

Why we love it: Gabriela Camara is one of the loveliest and most talented Mexican chefs I know. Her cookbook “My Mexico City Kitchen” and the Masterclass on Mexican cooking are beautiful windows into the vast world of Mexican cuisine, a cuisine that has been named a “cultural treasure” by UNESCO. . These mushroom tarts certainly fit that well-deserved title.

Hero composition: Homemade cornbread. Making your own tortillas is always worth the extra grease. I love involving my 4-year-old in the process. It’s the all-in-one dinner preparation and feeling game!

Get the recipe here.

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