I love to cook and I can tell my tastes are developing and changing. I used to HATE mushrooms and for some reason now I can't get enough.

At the moment i just have some white button mushrooms and I throw them in stirfrys. I have a great recipe thats for mushrooms w/ tofu and garlic chili pepper sauce and soy sauce...but other than that I'm kinda at a loss and I don't have any tofu at the moment.

Anyone got a good suggestion for relatively healthy/low kcal meals w/ shrooms?

Portobellos are pretty expensive but I want to try them soon...what other kinds of mushies do people eat?

I take 1 portabello cap (2 if they are small) or 6 crimini mushrooms, 1 large tomato, 2 sticks hearts of palm, and some low fat feta cheese, toss in olive oil, bake in the oven at 350 for 10-15 minutes. Season however you like - I just use salt and pepper. Makes a nice side dish that reheats well.

One of my favorite side dishes is to take mushrooms - any kind - slice them up saute them in some olive oil or even spray olive oil with salt and pepper. When they are good and browned and most of the moisture is gone I add some 99% fat free, low sodium beef broth or chicken broth, about 1/4 cup or so, lower the heat and cook until it reduces to about half. If you are not squeamish about butter add a pat at the very end and stir it in. Yummy! It gets real creamy like a gravy and is great as a side or on top of a grilled steak or burger!

We also make stuffed portabella's

Remove stems and chop. I scoop out the gills with a spoon cause they just look yucky :) then I brush the caps on both sides with olive oil and put them cap down on grill - or in a pan and cook them until done.

In the mean time heat a pan add olive oil or spray oil and saute the chopped stems, some onions and chopped garlic. When this is done top the cap with this mixture, some chopped tomatoes, a splash of red wine or balsamic vinegar, herbs of your choice (parsley, cilantro, basil <-my favorite) and a slice of low fat mozzarella and either grill, bake or broil until cheese is melted. Add a basil leaf to the top of each one for presentation.


I do all this in a cast iron skillet and then put it under the broiler in the same pan.

We have this once a week or so instead of meat.

Dude, this thread's a lot less interesting than the title would indicate. :lol: But mushrooms are good and not just the magic kind. I like portabellas stuffed like Challychick said. I also like just regular, small mushrooms tossed with stringbeans and cooked in soy sauce and a little olive oil for a good veggie side.

thinly sliced flank steak, thinly sliced white onion, green onion, button mushrooms, quartered. Stir fry with garlic, add oyster sauce and white pepper. Done :)

I added tomatoes once and it was good too!

You can saute them in their own juices. Olive oil is optional but good. And you can always add garlic. Lots and lots of garlic. :spaz:

Omlettes and other egg derivatives are good too (quiche, fritatta, etc.) ... goes well with spinach and garlic and as you've found any asian or faux asian recipe with soy sauce and heat will be a winner.

Omlettes and other egg derivatives are good too (quiche, fritatta, etc.) ... goes well with spinach and garlic and as you've found any asian or faux asian recipe with soy sauce and heat will be a winner.

Word...you can't beat mushrooms in the morning. I've got a recipe for a mushroom quiche with a whole-wheat and FF cheese pastry crust around here somewhere...let me know if you want it.

Word...you can't beat mushrooms in the morning. I've got a recipe for a mushroom quiche with a whole-wheat and FF cheese pastry crust around here somewhere...let me know if you want it.
Sure man, if theres one thing I love reading its recipes :)

Not as clean as I had in mind, but I'm sure a little substituting/culinary magic can take care of that pretty easy.

Cheese Pastry:
in food processor pulse 1/4lbs fat-free/low-fat mild cheese.
add 1 1/2 cups whole wheat flour and pulse until finely crumbled.
add 1 stick (!) unsalted butter cut into pieces and pulse until it resembles fluffy bread crumbs. Beat an egg, drizzle over the mixture, and pulse twice. Scrape down sides. Sprinkle 2 tbsp cold water over the mixture and pulse until a rough mass forms, adding another tbsp of water if needed. refrigerate for at least two hours.

Basically just throw this thing in a pie pan, cover it with pie weights and bake it on 400 for about 15 minutes, take it out, fill it with as much/as many different kinds of sauteed mushrooms as you can handle (recipe calls for about 3/4lb), along with leeks, onions, whatever, you know. Then cover the mushrooms with a milk/cream/egg mixture that I'm pretty sure you can customize based on your tastes/nutritional needs, then bake it at 375 until it's done.

If you want, you can steep the mushrooms in the milk before you separate them too. For me, that's crossing a line. Anyway, it's tasty, but you're probably going to want to do something about that stick of butter in the cheese pastry part. Your guess is as good as mine.

I've been wanting to ask.. What's the mushrooms' ntritional value? I know they're rich in proteins but undiegestible ones... Or something like that.
Are they a good protein source?

They've got a higher protein content than most vegetables, around one gram for every 2 of carbs...

But more importantly, they're delicious.

Raw mushrooms are around 20 calories per cup.

And I like mushrooms in stroganoff!

I use this recipe as a base:

http://www.epicurious.com/recipes/recipe_views/views/102134

And make a lot of subsitutions!!
I use top sirloin or top round because I'm not made of money :p
I cut out the butter & oil (sautee in a bit of olive oil and broth instead), sub in a combination of reduced fat or ff sour cream plus a bit of cornstarch + broth slurry to thicken it up at the end (and use less sour cream, definitely not 3/4 cup!). You can sub sherry for the cognac, and thyme or savory for the dill (not a huge dill fan).

The flavor that the mustard, shallots, alcohol and paprika gives is great. I'm sure that my revisions don't taste nearly as good as the original (I could never bring myself to make it as written), but it's still damn tasty. I've also use chicken breast and chicken broth successfully, too.