Hello Foodie Friends, September is a special time for food enthusiasts, nutrition advocates, and nature lovers alike. It marks the celebration of National Mushroom Month, a 30-day period dedicated to recognizing and appreciating the incredible world of fungi. While mushrooms might appear small and unassuming, their impact on our culinary, medicinal, and ecological landscapes is nothing short of remarkable.

Mushrooms have long held a cherished place in cuisines around the world. Their rich, earthy flavors and unique textures make them a favorite ingredient for chefs and home cooks alike.

The mushroom kingdom boasts an impressive array of species, each with its distinct taste and texture. From the delicate enoki mushrooms to the hearty portobello, there’s a mushroom to suit every palate. This diversity allows for endless culinary creativity, from mushroom risottos and stews to umami-rich mushroom burgers.

Mushrooms unique umami flavor can add depth and complexity to any dish.  Mushrooms are incredibly versatile in the kitchen. They can be eaten raw, cooked, dried, pickled or fermented. They can be used as a meat substitute, a flavor enhancer, a sauce base or a snack. They can be added to soups, salads, sandwiches, pizzas, pastas, stir-fries, casseroles and more. There are thousands of mushroom varieties to choose from, each with its own unique taste, texture and appearance.

Mushrooms are also good for the planet. They can help reduce food waste by growing on organic materials that would otherwise be discarded. Mushrooms are nature’s recyclers. They play a vital role in breaking down organic matter, such as fallen leaves and dead trees, into nutrient-rich soil. This decomposition process is essential for nutrient cycling in ecosystems.

As more people embrace plant-based diets, mushrooms have become a star ingredient for their ability to mimic the taste and texture of meat. Mushroom-based dishes like portobello burgers and oyster mushroom scallops offer satisfying alternatives for vegetarians and vegans.

Before I share with you some delicious mushroom recipes, here are a few tips for cooking mushrooms:

• Clean mushrooms gently. Mushrooms are like sponges, so they absorb water easily. To clean them, simply wipe them with a damp cloth or brush them with a soft brush. Don’t soak them in water, as this will make them mushy.
• Slice mushrooms thinly. This will help them to cook evenly and quickly.
• Cook mushrooms over medium-high heat. This will help to prevent them from releasing too much water.
• Season mushrooms with salt and pepper. Mushrooms have a relatively mild flavor, so they benefit from a little seasoning.

There are many ways to celebrate National Mushroom Month, one of those is cook a mushroom dish. There are endless recipes for mushroom dishes, from simple to complex. Try something new or revisit an old favorite. Here are some of the most popular mushroom recipes:

Stuffed Portobello Mushrooms

Ingredients:

12-16 large white or cremini mushrooms (cleaned and stems removed)

1/2 cup breadcrumbs (plain or seasoned)

1/4 cup grated Parmesan cheese

2-3 cloves garlic (minced)

2-3 tablespoons fresh parsley (chopped)

2-3 tablespoons olive oil

Salt and pepper to taste

Cooking spray or extra olive oil for greasing

Instructions:

Preheat your oven to 350°F (175°C).

Prepare the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel to remove any dirt or debris. Carefully twist off or cut out the stems from each mushroom, creating a hollow space for the stuffing. Set the mushroom caps aside.

Prepare the Filling: Finely chop the mushroom stems, as they will be used in the filling. In a skillet, heat 2-3 tablespoons of olive oil over medium heat. Add the minced garlic and chopped mushroom stems. Sauté them for about 5 minutes until they become tender, and any released liquid evaporates. Remove from heat.

Make the Stuffing Mixture: In a mixing bowl, combine the sautéed mushroom stems and garlic with the breadcrumbs, grated Parmesan cheese, chopped parsley, and a pinch of salt and pepper. Mix everything well until the mixture is evenly combined. If the mixture seems dry, you can add a bit more olive oil.

Stuff the Mushrooms: Using a small spoon or your hands, stuff each mushroom cap with a generous amount of the breadcrumb mixture, pressing it down gently to make sure it adheres to the mushroom. Place the stuffed mushrooms on a baking sheet or a baking dish greased with cooking spray or olive oil.

Bake: Put the baking sheet in the preheated oven and bake for about 15-20 minutes or until the mushrooms are tender and the stuffing is golden brown on top. Once done, remove the stuffed mushrooms from the oven and let them cool slightly. Serve them warm as an appetizer or snack. You can garnish them with additional chopped parsley for extra freshness.

Enjoy your homemade stuffed mushrooms! They make an excellent appetizer for gatherings or a tasty treat for any mushroom lover.

Mushroom Soup

Ingredients:

1 pound (450g) fresh mushrooms (white or cremini), cleaned and sliced

1 medium onion, chopped.

2 cloves garlic, minced.

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

4 cups (1 liter) chicken or vegetable broth

1 cup (240ml) heavy cream

Salt and pepper to taste

Fresh thyme or parsley for garnish (optional)

Instructions:

Sauté the Mushrooms: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Add the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, or until the mushrooms have released their moisture and become tender. Season with a pinch of salt and pepper.

Make the Roux: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for about 2-3 minutes to remove the raw taste of the flour. This will help thicken the soup.

Add the Broth: Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken.

Blend the Soup: Use an immersion blender to puree the soup until it reaches your desired level of smoothness. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids; leave a vent for steam to escape to avoid splattering.

Add the Cream: Return the blended soup to the pot if necessary. Stir in the heavy cream and warm the soup over low heat. Do not let it boil after adding the cream to prevent curdling. Taste and adjust the seasoning with salt and pepper as needed. Ladle the creamy mushroom soup into bowls. Garnish with fresh thyme or parsley, if desired. Serve hot and enjoy!

This homemade mushroom soup is perfect for a cozy meal, especially on a chilly day. You can pair it with a slice of crusty bread or a salad for a complete and satisfying meal.

Mushroom Gravy

Ingredients:

8 oz (about 2 cups) fresh mushrooms (white or cremini), finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons butter or olive oil (for a vegan option)
3 tablespoons all-purpose flour
2 cups vegetable broth
1/2 cup heavy cream or a dairy-free alternative (such as coconut cream or almond milk)
1/2 teaspoon dried thyme (or fresh thyme leaves)
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions:

Sauté the Mushrooms: In a skillet, melt the butter (or heat the olive oil) over medium-high heat. Add the finely chopped mushrooms and onions. Sauté for about 5-7 minutes, or until the mushrooms have released their moisture and become tender.

Add Garlic and Flour: Stir in the minced garlic and cook for an additional minute until fragrant. Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 2-3 minutes to remove the raw taste of the flour.

Deglaze with Broth: Gradually pour in the vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the gravy thickens. Stir occasionally to prevent sticking.

Add Cream and Seasoning: Lower the heat and add the heavy cream (or dairy-free alternative) and dried thyme to the gravy. Stir well to combine. Let the gravy simmer for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Adjust Consistency: If the gravy is too thick, you can add more vegetable broth to reach your desired consistency. If it’s too thin, continue simmering until it thickens a bit more. Once your mushroom gravy reaches the desired consistency and is heated through, remove it from the heat. If desired, garnish with fresh parsley.

Your homemade mushroom gravy is ready to be served. Pour it over mashed potatoes, roasted vegetables, or your favorite meat substitute. Enjoy!

National Mushroom Month is an excellent opportunity to celebrate the diverse and fascinating world of fungi. From their culinary versatility and potential health benefits to their vital role in ecosystems, mushrooms are a source of wonder and appreciation. Whether you’re a gourmet chef, a health-conscious individual, or an environmental advocate, mushrooms have something to offer. So, this September, embrace the fungi phenomenon and explore all the ways mushrooms enrich our lives.

Until we eat again…

I send you Delicious Wishes, xo

Denise