Many of these can be easily adapted to a vegetarian or vegan diet.

Mushrooms in Escabeche with Red Bell Peppers and Chiles de Arbol

Traditionally, “escabeche” refers to fish marinated in a spicy sauce. Here, mushrooms stand in for the fish with delicious results.

Yield: 12 servings


3 red bell peppers
5 tablespoons olive oil, divided, plus 1/2 cup olive oil
1 1/2 pounds button mushrooms, halved or quartered if large
1 1/2 pounds shiitake mushrooms, stemmed, quartered if large
3/4 pound oyster mushrooms, broken into small clumps
9 dried chiles de arbol*
1 pound white onions, halved lengthwise, thinly sliced crosswise
10 garlic cloves, peeled
6 bay leaves
2 tablespoons honey
1 tablespoon Worcestershire sauce
2 teaspoons dried thyme
2 teaspoons Dijon mustard
1/2 cup white wine vinegar
1/2 cup Sherry wine vinegar
Fresh parsley leaves


Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and saute until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet. Add shiitake mushrooms; sprinkle with salt and pepper and saute until soft, about 5 minutes. Transfer mushrooms to same bowl. Heat 1 tablespoon oil in same skillet. Add oyster mushrooms; sprinkle with salt and pepper and saute until soft, about 4 minutes. Transfer mushrooms to same bowl; reserve skillet.

Toast chiles de arbol in small skillet over high heat until just beginning to darken, about 15 seconds. Transfer 3 chiles to spice mill and finely grind; reserve remaining whole chiles.

Heat 1/2 cup oil in reserved skillet over medium heat. Add onions and saute until translucent, about 10 minutes. Add garlic and next 5 ingredients, 1/4 teaspoon of ground chiles de arbol, and remaining 6 whole chiles de arbol; stir to coat. Add 3 cups water and both vinegars; season generously with salt. Bring to boil, stirring frequently, then pour vinegar mixture over mushrooms in bowl. Add red pepper strips. Cool completely. Cover and chill overnight. (Can be made 1 week ahead. Keep refrigerated.)

Strain mushroom escabeche over large bowl. Arrange drained mushrooms on large platter; discard garlic cloves and bay leaves. Drizzle mushrooms with some of marinade. Garnish with parsley leaves and serve.

*Available at some supermarkets, specialty foods stores, and Latin markets.

Kitchen tip:

Reserve the juices from the marinated mushrooms. Any leftover mushrooms can be returned to the juices and stored in the refrigerator. They’re a great addition to sandwiches.

From Bon Appetit

Oatmeal With Sauteed Mushrooms, Onion, And Thyme

Yield: 2 to 4 servings


2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons olive oil, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces oyster mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish


Bring water to a boil in a pot. Pour in oatmeal, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.

Meanwhile pour oil into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add 1 teaspoon oil at a time.) Remove thyme sprigs.

When oatmeal finishes cooking, remove from heat and fold in gouda. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls, and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.

Adapted from Shape.

Penne With Mushroom Ragout and Spinach

Yield: 4 servings


1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1/2 medium onion or 2 shallots, chopped
2 garlic cloves, minced
1 pound mixed regular and wild mushrooms
or 1 pound regular white or cremini mushrooms, trimmed and cut in thick slices (or torn into smaller pieces, depending on the type of mushroom)
Salt and freshly ground pepper
1/4 cup fruity red wine
2 teaspoons chopped fresh thyme or a combination of thyme and rosemary
6 ounces baby spinach or 12 ounces bunch spinach (1 bunch), stemmed and thoroughly cleaned
3/4 pound penne
Freshly grated Parmesan to taste


Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely. Measure out 1 cup of the soaking liquid and set aside.

Heat the olive oil in a large, heavy, nonstick skillet over medium heat and add the onion or shallots. Cook, stirring often, until tender, about 5 minutes.

Turn up the heat to medium-high and add the fresh mushrooms. Cook, stirring often, until they begin to soften and sweat, about 5 minutes. Add the garlic and salt to taste, stir together for about 30 seconds, then add the reconstituted dried mushrooms and the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms.

Add the herbs and the mushroom soaking liquid. Bring to a simmer, add salt to taste, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant.

Turn off the heat, stir in some freshly ground pepper, taste and adjust salt.

Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Add the spinach to the boiling water and blanch for 20 seconds only. Remove with a skimmer and transfer to the ice water, then drain and squeeze out water. Chop coarsely and add to the mushrooms. Reheat gently over low heat.

Bring the water back to a boil and cook the pasta al dente following the timing suggestions on the package. If there is not much broth in the pan with the mushrooms and spinach, add a ladleful of pasta water. Drain the pasta, toss with the mushrooms and spinach, add Parmesan to taste, and serve at once.

The mushroom ragout will keep for 3 or 4 days in the refrigerator and tastes even better the day after you make it.

From NY Times.

Egg White Frittata with Tomatoes, Spinach, Mushrooms, and Goat Cheese

Yield: 4 servings


1 1/2 teaspoons olive oil
1 medium red onion, diced
2 cups sliced mixed wild mushrooms (crimini, oyster, chanterelle)
1 cup halved grape tomatoes
or 1/2 cup sun dried tomatoes (re-hydrated)
2 cups (packed) spinach leaves, torn into 1-inch pieces
Salt and freshly ground black pepper
9 large egg whites
2 ounces creamy goat cheese
1 tablespoon chopped fresh basil


Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add the onion and mushrooms; saute until golden. Add the tomatoes; saute until tender.

Add the spinach; stir just until wilted. Season with salt and pepper.

Whisk the egg whites, and salt and pepper to taste until frothy. Pour the egg mixture over the hot vegetables in the skillet; stir gently to combine. Reduce the heat to medium-low. Cook without stirring until the eggs are set on the bottom, about 5 minutes.

Sprinkle the cheese over the frittata. Broil until the cheese melts and the top is set, 2 to 3 minutes. Garnish with chopped basil.

From the Orlando Sentinel.