Hi, Apteryx !
Researching this has made me hungry !
Here are some ideas and recipes to consider.
1. First a quick and tasty one designed for mixed mushrooms from "The
Thirty Minute Cookbook" Reader's Digest 1998 . I've found the
preparation techniques in this book very quick and clearly explained
and the results generally very good.
"Burghul Pilaf with Mushrooms"
125 g butter
350 g burghul
31/2 cups vegetable stock
250 gms mixed mushrooms such as button, oyster and shitake
a small bunch of parsley
2 teaspoons olive oil
salt and black pepper
1/3 cup flaked almonds
1/3 cup chopped hazelnuts
1. Halve, peel and finely chop the onion. Heat half the butter in a
flameproof casserole, and the onion and fry until translucent.
2. Add the burghul to the casserole and cook, stirring frequently for
3 minutes. Add the stock, bring to the boil, then reduce the heat,
cover the casserole and simmer gently for about 10-1`5 minutes, until
all the stock has been absorbed.
3. Meanwhile, clean an finely slice the mushrooms. finely chop the
parsley and put aside.
4. Heat the oil in a frying pan, add the slice mushrooms and fry until
softened. Season with salt and black pepper. Pour the mushrooms and
any juices on top of the partially cooked burghul, cover the casserole
again and leave to continue cooking.
5. Add the flaked almonds to the frying pan and shake over a moderate
heat for 1-2 minutes, then add the chopped hazelnuts and cook both
until lightly browned.
6. When the stock is absorbed and the burghul cooked, stir in the
remaining butter, the toasted nuts and the parsley. Taste for
seasoning, adding more salt and pepper if necessary, and serve the
pilaf straight from the casserole."
2. Next a classic from "Good French Cooking" by Mapie, Comtesse Guy de
Toulouse Lautrec, translated by Charlotte Turgeon, published by Paul
Hamlyn, London 1966, which can be easily adapted for mixed mushrooms.
"Epinards aux champignons.
2 pounds spinach
8 ounces mushrooms
3 ounces butter
2 ounces grated Parmesan cheese
salt and pepper
Wash the spinach, removing the large stems. Boil 10 minutes in salted
water. Remove from the kettle and place in a colander. Run cold water
through the spinach and press out the water between the palms of your
hands. Force through a food mill (or puree in a blender - Ed.)"
Note: I'd buy a packet of frozen chopped spinach and drain very
"Trim and wash the mushrooms; wipe them well. Take off a few mushroom
caps to be used for decoration."
Since you're using different types of mushroom, this is especially
"Chop the stems and remaining caps rather coarsely. Heat half the
butter in a skillet and saute the mushroom pieces over a high heat for
2 to 3 minutes. Season with salt.
Put the spinach in a saucepan with the rest of the butter and season
with pepper. Mix well. Transfer the mushroom pieces with a slotted
spoon to the spinach and saute the mushroom caps in the remaining
butter. Stir the mushroom-spinach mixture, adding the Parmesan cheese.
Continue stirring until the cheese is melted.
Put the spinach in a heated serving dish and decorate with the
mushroom caps, which have been lightly salted."
I would possibly add breadcrumbs, or serve with cous-cous.
From the Web:
3. The British Broadcasting Corporation have a recipe for
"Potato Gnocchi filled with Mixed Mushrooms with a Butter, Sage and
Balsamic Sauce " by Gennaro Contaldo from Saturday Kitchen
Makes 20 gnocchi
For the gnocchi:
150g/5oz plain flour
30g/1oz corn flour
3 egg, yolks only
rice flour for rolling out
For the filling:
90ml/6 tbsp olive oil
˝ a red onion, chopped very finely
1 garlic clove, chopped very finely
150g/5oz mixed mushrooms (button, shitake, ceps, girolle), chopped
salt and pepper
1 rosemary branch, chopped very finely
handful of parsley, chopped very finely
For the sauce:
handful sage leaves
2 tbsp grated parmesan cheese
drizzle of balsamic vinegar
1. First place the unpeeled potatoes in a pan of slightly salted
water, bring to the boil and cook until the potatoes are tender. Keep
the potatoes whole - if they are cut, they absorb water. If you
prefer, you can bake the potatoes in the oven.
2. Meanwhile, make the filling. Heat the olive oil in a pan and sweat
the onion and garlic. Then add the mushrooms and stir-fry for a
minute. Season with salt and pepper, add the herbs and cook for a few
minutes until the mushrooms are soft. Set aside and leave to cool.
3. To make the gnocchi, once the potatoes are cooked, drain and leave
to cool. When cool, peel and discard the skin and mash the potatoes.
4. Place the mashed potato in a large bowl together with the flour and
cornflour. Add the eggs and salt and mix well until you get a smooth,
but slightly sticky dough.
5. Place on a floured work top and with a rolling pin roll out to a
thin sheet. With a 6cm/2˝in pastry cutter, cut out approximately 20
rounds. Place 1 tsp of the filling in the centre of half the round
shapes. Place the empty ones over the top and with your fingers press
down the edges.
6. Bring a large saucepan of slightly salted water to the boil, then
drop in the gnocchi. When they come up to the surface, cook for a
further 2 minutes (remember these are filled gnocchi and much thicker
than normal gnocchi, so they need a little longer to cook through).
7. Meanwhile, in a pan melt the butter, add the sage and gnocchi, then
mix in the parmesan cheese. Mix well together. Drizzle some balsamic
vinegar over the top and serve."
4. Foodland Ontario suggest a much simpler dish with the focus on the
different mushroom flavours at:
"Sauteéd Mixed Mushrooms With Herbs
Use a selection of mushrooms now available in most stores to provide a
unique flavour: shiitake, oyster and crimini combine well with white
button mushrooms. If fresh herbs are available, use them for added
taste. If using shiitake mushrooms, discard stems. This side dish can
easily be transformed into a main meal by tossing the mushrooms with
pasta and cheese.
Preparation Time: 8 minutes
Cooking Time: 6 minutes
1 lb (500 g) mixed Ontario Mushrooms
2 tbsp (25 mL) vegetable oil
2 cloves Ontario Garlic, minced
˝ tsp (2 mL) each dried thyme and rosemary
1 tbsp (15 mL) balsamic vinegar
1/4 tsp (1 mL) each salt and pepper
Halve or quarter mushrooms depending on size. In large skillet over
medium-high heat, heat oil with garlic, thyme and rosemary for 30
seconds. Stir in mushrooms; sauté for 5 minutes. Add vinegar, salt and
pepper; cook for 1 minute."
Again, I think I'd put cous cous with this.
5.The Vegetarian And Vegan Society of Queensland Home Page has an
interesting recipe you might like to adapt for mixed mushrooms at:
Category Main course Serves 4
Description Delicious mushroom, tofu, and noodle dish
Time to prepare half an hour
6 large shitake mushrooms (cut off stems and slice)
1 tbsp cornflour
1 cup water
several drops sesame oil
1 tbsp soy sauce
2 tbsp vegetable oil
generous pinch of salt
1 small red capsicum, seeded and cut into short strips
3cm piece ginger, finely shredded
1 small red chilli, deseeded and sliced
6 shallots, cut into 2cm lengths
250g silken tofu, cubed
Packet of hokkein (or similar) noodles Instructions - Make a sauce by
boiling the water, soy, salt and sugar.
- Dissolve the cornflour in a little water and stir this into the
- Return to boil, stirring constantly, stir in sesame sauce, then set
- In a wok/frypan, heat the oil and fry capsicum until it starts to
- Add ginger and chilli and stir fry for a minute longer
- Add shallots and stir fry for 30 seconds.
- Add tofu, mushrooms and sauce you made earlier
- Soak noodles in hot water and separate with fork, drain well and add
- Stir and fry for another few minutes to heat noodles through
Utensils wok or frypan Source Eve Spencer (from CrueltyFree) "
6. Cooks.com has lots of recipes - search the site by typing in the
ingredients you want to put together. "Spinach cheese mushrooms"
2 pkgs. frozen chopped spinach
1 lb. fresh mushrooms, sauteed in butter
2 c. grated cheese (cheddar & Mozzarella)
Onion (1/4 c., chopped)
Place thawed spinach but not cooked into bottom of casserole dish.
Sprinkle with garlic salt and pepper, plus 1/4 cup finely chopped
onion. On top of the spinach, add one cup of the grated cheeses, layer
of mushrooms, another cup of cheese. Bake in 350 degree oven for 20
8. And finally from the same site a recipe including artichokes which
seems to avoid the rich creaminess you dislike:
"ARTICHOKE - MUSHROOM CASSEROLE
2 cans artichoke hearts
10 oz. fresh mushrooms
1 c. Italian flavored bread crumbs
1/3 c. plus 1 tbsp. grated Romano cheese
1 clove fresh garlic, chopped
˝-1 c. olive or other vegetable oil
Drain artichoke hearts, cut into quarters. Wash mushrooms, cut into
thick slices. In a large bowl, toss cut artichoke hearts and mushrooms
with bread crumbs, garlic and 1/3 cup grated Romano cheese.
Pour the oil on the mixture a little at a time, until it's moistened.
You probably won't use it all and may not even use ˝ cup. Transfer to
casserole dish, bake covered at 350 degrees for 20 minutes. Remove
cover, sprinkle remaining 1 tablespoon of grated Romano cheese on top,
bake for an additional 10-15 minutes. Serves 6"
I think probably # 1 is closest to what you had in mind, but I also
like the simplicity of # 4.
Good luck - I'm going to cook dinner ....I wonder if we've got any
Books as cited + web search under -
mixed mushrooms recipes
shitake mushrooms recipes
Clarification of Answer by
14 Aug 2003 02:58 PDT
I wasn't having a great deal of luck finding anything other than what
I've posted that meets your criteria, but I walked into my supermarket
today and was handed this recipe - yes, it does include rice, but
cooked in a way that may be acceptable - or substitute bulghar or cous
"Cheesy Mushroom Risotto
4 cups vegetable stock
300 g swiss brown mushrooms, thickly sliced"
(Note: as Alex_p says, substitute your own choice of different
"1 tspn fresh thyme leaves
I brown onion, chopped
2 garlic cloves, crushed"
(More, or less., to taste)
"11/2 cups arborio rice"
(If you don't like the creamy texture this rice gives because of its
high starch content, try Basmati rice, which I find more acceptable.)
"250 g ...Vintage Club cheese, crumbled"
(This is a mature Cheddar with a lot of tang to it)
"150 g baby spinach leaves
1 lemon, juiced"
(Or lemon juice out of the squeeze bottle)
"1. Bring stock and 1... (extra)... cup of water to the boil in a
saucepan. Reduce heat to low.
2. Melt ...(half)... the butter in a large heavy-based saucepan over
low heat. "
(A little added cooking oil prevents butter burning.)
"Cook mushrooms and thyme for 2 minutes. Remove from pan. Add
remaining butter onion and garlic and cook for 2 minutes or until
slightly softened. Add rice. Cook, stirring, for 2 minutes.
3. Add 1 cup stock and cook, stirring, until absorbed. add remaining
stock, one cup at a time, letting it absorb before adding any more.
Cook until rice is just tender and stock is absorbed.
4. Remove pan from heat and stir in mushrooms, cheese, spinach and
In the picture the spinach leaves look lightly wilted, not crisp, so
keep them in the pan until they are warmed through.
As for portobellos they are described by Food Reference at:
This is simply an older, mature fully opened crimini mushroom. It has
a lower moisture content, which gives it more flavor and a dense,
They are often used as a substitute for meat.
Robbie's recipe collection has a great sounding recipe promoting his
"Portobello Cookbook: available on line from::
"Grilled Portobello Mushrooms
Recipe Created By : Robbie
Prep. Time : 0:35
Serves : 4
1/2 cup chopped red bell pepper
1/4 cup olive oil
2 cloves garlic - minced
1 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. onion powder
4 Portobello mushrooms - cleaned, stems removed
-Combine all ingredients, except mushrooms, and mix well.
-Spread mixture over the mushrooms.
-Grill mushrooms over indirect medium heat for 15-20 minutes.
Notes : I like to place a slice of Provolone cheese over the mushrooms
right before they are done cooking, then place mushrooms between 2
slices of garlic toast to make a sandwich."
Finally Pioneer Thinking have a recipe which could work equally well
with a variety of mushrooms, though the larger varieties would be less
"Herbed Polenta with Grilled Portobello Mushroom Makes 4 servings.
2 tsp. extra virgin olive oil
1 cup non-instant polenta or cornmeal
4 cups boiling water
1 small garlic clove, minced
1/4 cup chopped flat-leaf parsley
1 tsp. crumbled fresh thyme leaves, or 1/4 tsp. dried
1 tsp. finely chopped fresh rosemary, or 1/4 tsp. dried
Salt and freshly ground black pepper, to taste
1/4 cup (1 oz.) grated Parmigiano-Reggiano cheese
4 large portobello mushrooms, stems removed
Canola oil spray
Preheat oven to 350 degrees.
In deep, heavy pot, combine oil and polenta. Cook over medium-high
heat, stirring, until polenta smells toasty, about 2 minutes.
Remove pot from heat. Add boiling water carefully to avoid spatters.
Stir until polenta is smooth. Mix in garlic, parsley, thyme, rosemary,
salt and pepper.
Bake polenta, uncovered 20 minutes. Stir well. Bake additional 20
minutes, or until polenta is creamy. Divide among 4 dinner plates.
Sprinkle each with a quarter of the cheese.
While polenta cooks, lightly coat mushroom caps with canola oil spray,
sprinkle with salt and grill, underside (gills) down, on very hot
grill or in heavy cast iron pan, about 4 minutes. Turn and cook until
tender all the way through, about 4 minutes. Top each serving of
polenta with a mushroom and serve immediately."
If you want to experiment further, try your local bookshop, or Amazon,
or your public library for a copy of "The Mushroom Cookbook and
Primer" by Amy Farges, Workman Publishing 2000, whcih explains all the
different types of mushroom as well as giving recipes.