Spinach-Ricotta-Stuffed-Portobello-Mushroom-Caps-Recipe.jpg' alt='How To Cook Mushroom Caps' title='How To Cook Mushroom Caps' />How To Cook Mushroom Caps On The StoveHow to Identify a Death Cap Mushroom. As a food item, mushrooms are used as toppings on hamburgers and pizza, as well as in soups and sometimes eaten by themselves. Mushroom recipes from Martha Stewart, including pastas, soups, quesadillas, appetizers, pilafs, risottos, frittatas, pizzas, grilled portobellos, stuffed mushrooms. If you have wanted to eat more mushrooms but you arent sure how to cook with them, youre in luck. Here are ten ways to cook with mushrooms that you are. The plain white button mushroom, Agaricus bisporus, is more exciting than you think Learn how to cook them, where to find them, and some fun facts. Delicious Ways to Cook With Mushrooms. Its hard for me to believe there was ever a time when I didnt love mushrooms, but its true. It wasnt until I was an adult that I willingly ate them and loved them. Now my refrigerator is never without some type of mushrooms. They are one of the most versatile vegetables you can use them in appetizers, entrees, sides and sauces. There are more types of mushrooms than I can name, and Im pretty sure many people begin their vegan journey by eating some big Portobello caps. If you have wanted to eat more mushrooms but you arent sure how to cook with them, youre in luck. Here are ten ways to cook with mushrooms that you are guaranteed to love. Spreads and Appetizers. Mushrooms make for some delicious appetizers and spreads. While I somehow survived a Jewish upbringing without ever tasting chopped liver, I wanted to come up with my own recipe for a friend who had recently switched to a plant based diet. I kept it very simple just mushrooms, walnuts and spices. The whole dish takes about 1. You can certainly add your own spin by using different types of mushrooms, spices, lentils or whatever ingredients you prefer. This makes a wonderful appetizer or dip for parties, holidays or whenever. Oh, and instead of calling it chopped liver, its now Mushroom and Walnut Pate. Put a skillet over medium heat and add 2 Tbs. When the oil starts to ripple, add 1. Cook until they are browned and softened it should take around 1. Mix in tsp. dried thyme, tsp. Herbes de Provence and tsp. Dont add any salt yet as salt takes the moisture out of the mushrooms and keeps them from browning. Transfer the mixture to a food processor. Add 1 cup of chopped walnuts, tsp. Tbs. water. Process until its a smooth paste. Taste for spice adjustments. I find I often have to add a pinch more of this or that until its just right. Refrigerate in a covered dish for a couple of hours. The flavors really intensify over time. Even better, make it the night before. The first time I made this, I tasted it right away and thought it was ok. The next day I tasted it again and it was incredible. Serve with crackers or toasted bread. Yum Stuffed mushrooms are one of the most popular appetizers. Try these Ultimate Stuffed Mushrooms, Spinach Stuffed Mushrooms, Stuffed Mushrooms with Pecans, and Baked Pesto Mushies with Crunchy Cashew Cheese, These Veggies and Mushroom Mini Bites are as delicious as they are adorable. Soups. I cant think of an ingredient that would make a more luxurious and flavorful soup than mushrooms. This bowl of Zucchini Ramen Noodles is filled with mushrooms and looks amazing. This Cremini Mushroom, Rainbow Chard, Shallot Soup is hearty with pasta while this Black Bean Mushroom Soup is high in protein and taste. Mushrooms can also be used to make raw soups like this Raw Cream of Broccoli Mushroom Soup and this Raw Creamy Mushroom Soup with Avocado Miso. Sandwiches. Though I have never had an authentic one, one of my favorite sandwiches is the Philly Cheesesteak. When I needed to come up with a vegan version of it, I turned to mushrooms. Here is how to make my mouthwatering Vegan Philly Cheesesteak Preheat the broiler. Heat a deep skillet with 1 Tbs. Add 6 8 sliced Portobello mushroom and let brown, about 8 1. Add 4 cloves of minced garlic, 1 tsp. When the mushrooms are browned and shrunken, add large sliced onion and kosher salt to the skillet. Dont add the salt until after the mushrooms are browned as it slows down their cooking. Cook about 5 minutes until the onion is caramelized and softened. Add 1 Tbs. vegan Worcestershire sauce and mix well. Continue to let cook about another 3 4 minutes. Slice open 2 long or 4 short loaves of bread and place on a baking sheet. Apply cooking spray or drizzle olive oil on the bread. Take one whole clove of garlic, cut the tip off, and rub the garlic on the bread you may also use dried garlic powder. Spread vegan mayo on the bread, if desired. Fill the loaves with the mushrooms. Top with 1 cup shredded vegan cheddar cheese. Put the heroes in the broiler for about 4 5 minutes or until the cheese has melted. Cut the heroes into halves. Get a lot of napkins. Burgers, Balls and Sausages. Since mushrooms are meaty and savory, they are a great substitute for meat when making burgers, meatballs and sausages. For delicious burgers, try these Pesto Mushroom Burgers, Mushroom Barley Grillers, Portobello Mushroom Burgers, Portobello Patties, and the Bad Ass Lamb Burger. Meatballs are meaty without the meat in these Garlic Portobello Meatless Balls. If you loved sausages, you will love these Soy Free Glamorgan Sausages in Eggplant Bacon Wrap. Homemade Spicy Italian Sausage, Gluten Free Breakfast Sausage, and The Gutbuster Sandwich Homemade Vegan Italian Sausage on Baguette. Dont worry, bacon fans, theres Shitake Bacon for you. Sauces and Gravies. When I want to make any sauce or gravy thicker and more savory, I add mushrooms. Sometimes I add mushrooms to My Moms Marinara Sauce, which just makes the perfect pasta sauce even more perfect. Another pasta sauce that is incredible is my Mushroom Cream Sauce. Rich, meaty mushrooms cooked in a cream sauce with garlic and thyme makes for a hearty and delicious dish. Try changing up the types of mushrooms you use for variety and different textures. To make it in a large skillet or saucepan, heat 2 tsp. Add 1. 0 oz. sliced cremini mushrooms and cook until browned, about 8 minutes. Mix in 2 minced garlic cloves and 1 tsp. Add 2 cups of halved grape tomatoes, kosher salt and black pepper and cook until the tomatoes burst, about 1. You can help the tomatoes along by pressing down gently on them with a potato masher. When the tomatoes have burst, add in cup non dairy cream and cook, stirring, until the sauce thickens a bit and the cream is heated. Add a little reserved pasta cooking water, about cup at a time, to help thicken the sauce and make it stick to the pasta better. Add the pasta to the pan and toss until it is well coated with sauce. Garnish with fresh chopped parsley. Serve with grated vegan parmesan, if desired. For another mushroom cream sauce, you must try this Succulent Tortellini with Mushroom Cream Sauce. Pigs And A Blanket. Mushrooms also help make the most amazing gravies. I dont need a holiday to whip up a pot of  Mushroom Gravy or my Mushroom Veloute Sauce that is amazing served over pan fried tofu cutlets or seitan steaks. You can also try this Easy Mushroom Gravy and enjoy these Gluten Free Biscuits with Mushroom Gravy. Pasta Dishes. Mushrooms and pasta are a marriage made in heaven. They can be mixed with the pasta, stuffed into the pasta or cooked into the sauce. Savor the goodness in this Wild Garlic Gnocchi with Almond Cream Sauce, Potatoes and Porcini Ravioli in Broccoli Cream Sauce, Three Mushroom Tagliatelle with Garlic Sauce, and Broccoli Mushroom Rotini Casserole. It may not be pasta but its close mushrooms are excellent on pizza as in this Eggplant, Pesto and Mushroom Pizza with Pesto. Risotto. Risotto is one of the most popular and elegant rice dishes. Its usually made with Arborio rice, but I wanted to make one with brown rice. It takes longer, a lot longer, but it is possible. My risotto also has Portobello mushrooms and vegan blue cheese crumbles. Its rich, creamy and full of flavor. To make my Brown Rice Portobello Risotto heat 8 1. Bring it to a simmer over medium heat. In a large skillet, heat 1 Tbs. Tbs. extra virgin olive oil over medium heat. Add 4 diced Portobello mushroom caps and cook, stirring, until the mushrooms are browned. Add 1 small diced onion and cook until soft and browned, about 4 minutes. Add 2 minced garlic cloves and 3 chopped scallions. Continue cooking for 1 minute. Transfer the mushrooms to a bowl, cover and set aside. Add 2 cups short grain brown rice to the skillet and let the rice toast for about 2 minutes. Add 1 cup vegan white wine and let it reduce until it is almost evaporated.