Recipe Page: Cup Mushroom

Classic Garlic Butter Sauteed Cup Mushrooms

Duration: 20 minutes

Rich and delicious, a simple way to prepare some incredible mushrooms.

Utensils

  • Pan

Ingredients

  • 1 pound cup mushrooms, cleaned and halved
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. In a pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  2. Add halved cup mushrooms to the pan and sauté until they release their moisture and become golden brown.
  3. Season with salt and pepper to taste.
  4. Sprinkle with fresh chopped parsley before serving. Serve with lemon wedges on the side.

Vegetarian Creamy Garlic Mushroom Risotto

Duration: 40 minutes

A risotto rich in umami goodness.

Utensils

  • Pan
  • Ladle

Ingredients

  • 1 cup Arborio rice
  • 1 pound cup mushrooms, sliced
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Fresh thyme leaves for garnish

Instructions

  1. In a pan, heat olive oil over medium heat.
  2. Sauté finely chopped onion and minced garlic until softened.
  3. Add sliced cup mushrooms and cook until they release their moisture and become golden brown.
  4. Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.
  5. Pour in the white wine and stir until mostly evaporated.
  6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  7. Continue this process until the rice is creamy and cooked al dente.
  8. Stir in grated Parmesan cheese and season with salt and pepper.
  9. Garnish with fresh thyme leaves before serving.

Vegan Mushroom and Lentil Stuffed Bell Peppers

Duration: 50 minutes

Tender bell peppers stuffed full of rich and tasty goodness.

Utensils

  • Baking dish

Ingredients

  • 4 large bell peppers, halved and seeds removed
  • 1 cup dry green or brown lentils, cooked
  • 1 pound cup mushrooms, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a pan, sauté finely chopped onion and minced garlic until softened.
  3. Add finely chopped cup mushrooms and cook until they release their moisture and become golden brown.
  4. Stir in cooked lentils, diced tomatoes, smoked paprika, dried thyme, salt, and pepper.
  5. Fill each bell pepper half with the mushroom and lentil mixture.
  6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender.
  7. Garnish with fresh parsley before serving.