Not only are they delicious, but mushrooms contain some of the most potent forms of natural medicine on the planet, they are high in B vitamins, are an excellent sources of minerals (namely potassium, selenium, and copper), they stimulate the immune system, they have potential links to reduced risk of cancerous tumor growths, and they are an excellent food for creating hearty dishes to control weight management.

Mushrooms provide a unique element and taste to virtually any dish. This is due to the taste element of “Umami.” The tongue detects different taste elements: sweet, salty, bitter, and sour. All complex flavors are based on a combination of a trigger of any of these taste elements, and Umami is the fifth one. This taste element is described as savory, brothy, rich, and meaty. Umami actually counterbalances saltiness, requiring less salt to be used in a recipe without sacrificing flavor. All mushrooms contain this element, and as such, they are the perfect complex flavor to add to a dish or way to substitute vegetarian options for meat ones.

Pasta Dishes

Mushrooms have a rich flavor, which works well with virtually any type of pasta dish from light, lemon and oil-based summer recipes, to wine-based simmers, to rich and creamy comfort recipes. Mushrooms add a depth of flavor to alfredo recipes, are an excellent option for stuffing ravioli as a vegetarian substitution for meat, they pair well with ground beef to make stroganoff, and are perfect for creating risottos. Mushrooms soak up any liquid they are cooked with and this is why they are the perfect compliment for all your pasta needs because they soak up the flavors of the oils, sauces, and other ingredients they are cooked with. Light sauté mushrooms with any other items you might you might be sautéing and then lightly simmer them in the pasta sauce for a few minutes before serving.

Stuffed Mushrooms

Mushrooms offer a unique shape to create the perfect bowl for stuffed recipes. You can stuff mushrooms with virtually anything from sausage to walnuts to goat cheese adding your favorite herbs as you see fit. Since mushrooms are often small, stuffed mushrooms make an excellent appetizer or finger food element to a meal. A simple stuffed mushroom might include trimming the stems from the mushrooms and filling the caps with a mixture of sautéed sausage, onions, and garlic with cream cheese and breadcrumbs, then baking the stuffed mushrooms on a greased cookie sheet at 350 degrees Fahrenheit for 15 to 20 minutes.

Vegetarian Substitutions

Because of their rich, meaty flavor and texture, mushrooms are the perfect ingredients to substitute for meat in vegetarian dishes. Grill large portabella mushroom caps instead of meat patties for a delicious, easy, and juicy vegetarian burger. This can also be applied to any type of sandwich. Many vegetarian “meat” loafs include the use of mushrooms for flavor as well as stuffing and gravy (perfect to keep in mind throughout the holiday season). Instead of using chicken or beef broth for soup, a mushroom broth makes the perfect flavorful vegetarian broth option. We already know that mushrooms are great to go in pasta dishes, but they also work as a great substitution for ground beef in lasagna recipes.

Cheesy Compliment

Mushrooms compliment cheese well without taking away from the flavor and stealing the show. Add mushrooms on top of pizza, inside quesadillas, inside grilled cheese, or in your favorite breakfast omelet, quiche, frittata, or scramble. Stuff mushrooms with cheese for an instant comfort-food delight.

Excellent on Their Own

Mushrooms work well to compliment other foods, but they are also perfect on their own for a meal if you simply cannot get enough of them. Try simmering mushrooms in white wine, thyme, garlic, and lemon for a simple and tangy taste. Creating a main mushroom dish also works well with simmering them in red wine or balsamic vinegar. The juices in the mushrooms paired with a few simple ingredients create a simple “sauce.” You can devour these mushrooms on their own or serve them on top of rice or quinoa for a more filling meal.

Tips on Cooking with Mushrooms

• Mushrooms soak up water. To avoid a mushy mushroom, clean them by gently wiping with a damp paper towel instead of rinsing them under running water.
• Mushrooms are best when stored, unwashed, in the refrigerator in a paper bag for no more than three days.
• To reconstitute dried mushrooms, cover with warm water (or other liquid) and let sit for 30 minutes. After 30 minutes, drain the mushrooms and blot with paper towels. Keep the liquid leftover from reconstituted mushrooms for an excellent addition to soup broth.
• Many people choose to cut off mushroom stems when cooking, but they are edible. If you don’t like the texture or appearance of mushroom stems, save them (you can freeze them until you use them) for creating flavor in soup broths.
• There are many poisonous varieties of mushrooms, and sometimes it’s not easy to determine which are good and which are bad. If you wish to forage for mushrooms rather than buying them at a grocery store, be sure to take some mushroom identification classes or join a foraging club to make sure you are picking safe mushrooms.

What are your favorite ways to incorporate mushrooms into your meals? Share your recipe ideas in the comments section below.