Everything with mushrooms: 9 dishes to enjoy at their best

You know when we say something was the “icing on the cake”? If we were to bring that saying to the salty world, it would have to be something like ”

the mushroom recipe

“! After all, this mushroom guarantees a

unique flavor

yet one

extra

in the appearance of various dishes. For this reason, we sometimes even have to hold back from doing

all with mushrooms

! To make the most of the ingredient without taking any risks, Guia da Cozinha has made a selection

unmissable

of recipes with this ingredient. So, check out the ingredients you need and the step by step of each one:

Mushroom risotto

Mushroom risotto – Photo: Shutterstock
Time:

1 hour

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 2 tablespoons of margarine
• 1 tablespoon of olive oil
• 2 crushed garlic cloves
• 1 chopped onion
• 2 cups mushrooms (sliced)
• 1 cup rice (raw and washed)
• 1 tablespoon chopped parsley
• 4 cups of water (tea)
• 2 cubes of chicken broth
• 1/2 glass of dry white wine
• 1 tablespoon of grated parmesan

Method of preparation:

1. In a pan put the margarine, olive oil, garlic, onion and fry until lightly browned.
2. Add the mushrooms, rice, parsley and cook for 5 minutes, stirring occasionally.
3. Add the water, chicken stock, wine and cook, stirring occasionally, until the water dries up.
4. Remove from the heat, stir in the Parmesan and serve.

Mama in Madeira and mushroom sauce

Breast in Madeira Sauce and Mushrooms – Photo: Stela Handa
Time:

45 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 piece of brisket (about 1.2 kg)
• Salt and black pepper to taste
• 3 tablespoons of olive oil
• 1 chopped onion
• 2 minced garlic cloves
• 1 beef bouillon cube
• 1 glass of red wine (dry)
• 1 cup of water (tea)
• 1 cup mushrooms (sliced)

Method of preparation:

1. Season the brisket with salt and pepper.
2. Heat a pressure cooker with olive oil over medium heat and fry the meat until browned on all sides.
3. Add the onion, garlic, meat stock and saute for 3 minutes.
4. Add the wine, water, mushrooms and season with salt.
5. Cover the pan and cook for 20 minutes after starting the pressure.
6. Turn off, let the pressure release naturally and open the pan.
7. Remove the meat, place it on a serving plate, cut it into slices, sprinkle it with the cooking sauce and serve immediately.

Braised ground beef with mushrooms

Braised minced meat with mushrooms – Photo: Marcelo Breyne
Time:

30 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 700 g of minced meat
• 1 tablespoon of butter
• Salt and black pepper to taste
• 4 skinless and seedless tomatoes cut into large cubes
• 1 cup mushrooms (whole)
• 1 teaspoon of oregano

Method of preparation:

1. In a pan, brown the meat in the butter until golden brown.
2. Add salt, pepper, tomatoes, mushrooms and oregano.
3. Leave to cook for another 5 minutes on low heat.
4. Serve with white rice and leaf salad.

Salmon with mushroom sauce

Salmon in Mushroom Sauce – Photo: Stela Handa
Time:

30 minutes

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 4 tall salmon steaks
• Salt and black pepper to taste
• 6 tablespoons of olive oil
• 2 tablespoons of butter
• 1/3 cup mushrooms (sliced)
• 1/4 cup chopped green olives
• 1 tablespoon chopped fresh thyme

Method of preparation:

1. Season the fish with salt and pepper.
2. Heat a thick skillet with 2 tablespoons of the olive oil over high heat and brown the steaks for 3 minutes on each side. Arrange on a plate.
3. In a pan, melt the butter with the rest of the oil.
4. Add the mushrooms, olives and thyme.
5. Bring to a boil, pour over the fish and serve.

Carrot broth with ginger and mushrooms

Carrot broth with ginger and mushrooms – Photo: Rodrigo Moreira
Time:

35 mins

Performance:

6 portions

Difficulty:

easy

Ingredients:

• 1 kg of chopped carrots
• Salt and chopped parsley to taste
• 3 cups of milk (tea)
• 1/2 cup (tea) cream cheese
• 2 tablespoons of butter
• 1/2 chopped onion
• 1 cup mushrooms (sliced)
• 1 teaspoon(s) of grated ginger
• 1 cup blue cheese (chopped)

Method of preparation:

1. Put the carrot in a pressure cooker, cover with water and salt and cook for 15 minutes after starting the pressure.
2. Turn off, release pressure and open pan.
3. Beat the carrot, milk and cottage cheese in the blender until creamy. Reserve.
4. Heat a pan with the butter and sauté the onion and mushrooms for 3 minutes.
5. Add the carrot cream, ginger and cook until bubbly.
6. Add the gorgonzola, season with salt and herbs and cook for another 2 minutes.
7. Transfer to a bowl and serve immediately.

leg of mushrooms

Champignon coxinha – Photo: Stela Handa
Time:

3h (+1h of freezer)

Performance:

60 units

Difficulty:

easy

Ingredients:

• 4 cups of water (tea)
• 4 cups of milk (tea)
• 3 cups boiled potatoes (squeezed)
• 3 cubes of chicken broth
• 8 1/2 cups (tea) wheat flour
• 1 beaten egg
• 2 cups breadcrumbs (tea)
• hot oil for frying

Filling

• 2 cups chopped canned mushrooms (chopped)
• 1 1/2 cups (tea) catupiry cottage cheese
• Salt, grated nutmeg and dried pepper to taste

Method of preparation:

1. In a bowl mix the ingredients for the filling and set aside.
2. Put the ingredients for the dough (minus the flour and the egg) in a pan and bring to the boil.
3. Add the wheat flour all at once, stirring constantly until the pan disapproves.
4. Place on a smooth, dry surface and leave to cool.
5. Knead the dough and roll it out into circles. Stuffed and closed in the shape of coxinhas.
6. Roll in the egg and breadcrumbs, put in the freezer for 1 hour and fry in hot oil until golden brown.

Pasta in pink sauce with mushrooms, hearts of palm and ham

Pasta in pink sauce with mushrooms, hearts of palm and ham – Photo: Rodrigo Moreira
Time:

50 mins

Performance:

5 portions

Difficulty:

easy

Ingredients:

• 1 pack of tagliatelle-like noodles (500g)
• salt to taste
• 1 cup Parmesan (grated)

Sauce

• 3 tablespoons of butter
• 2 cups ham (diced)
• 1 glass of chopped hearts of palm (300 g)
• 1 cup mushrooms (sliced)
• 1 can of prepared tomato sauce
• salt to taste
• 400 g of sour cream

Method of preparation:

1. Cook the pasta in salted water until al dente. Run and book.
2. For the sauce, heat a pan with the butter over medium heat, add the ham, hearts of palm, mushrooms and fry for 3 minutes.
3. Add the tomato sauce, season with salt and cook for 2 minutes.
4. Add the milk cream, mix and turn off.
5. Place the pasta in a refractory, add the sauce, cover with the Parmesan and serve.

Meat and mushroom omelette

Meat and mushroom omelette – Photo: Gisele Tesser
Time:

40 mins

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 8 eggs
• Salt and black pepper to taste
• Butter for greasing

Filling

• 4 tablespoons of olive oil
• 3 crushed garlic cloves
• 1 chopped onion
• 3 tablespoons of tomato sauce
• 2 cups ground beef (minced)
• 1 sachet of beef broth powder
• 1 cup mushrooms (whole)
• Salt, black pepper and chopped parsley to taste

Method of preparation:

1. For the filling, heat the olive oil over medium heat and saute the garlic and onion for 3 minutes.
2. Add the sauce, ground beef, and beef broth and saute, stirring occasionally, for 5 minutes or until dry.
3. Add the mushrooms, season with salt, pepper and green perfume and set aside.
4. In a bowl, with a wire whisk, beat the eggs with the cornstarch, salt and pepper.
5. Heat a medium, greased, nonstick skillet over medium heat and pour in 1/4 of the egg mixture.
6. Let it harden and with the help of a plate turn and brown the other side.
7. Distribute 1/4 of the filling, fold in half and serve.
8. Proceed in the same way with the rest of the ingredients. Serve immediately.

Roasted Filet Mignon Medallion in Mushroom Sauce

Roasted Filet Mignon Medallion in Mushroom Sauce – Photo: Rodrigo Moreira
Time:

35 mins

Performance:

4 portions

Difficulty:

easy

Ingredients:

• 4 filet mignon medallions each 4 cm high
• 4 slices of bacon
• 2 tablespoons of olive oil

Sauce

• 2 tablespoons of butter
• 4 tablespoons of grated onion
• 1 teaspoon of wheat flour
• 1/4 cup dry red wine
• 1 beef bouillon cube
• 1/3 cup (tea) water
• 1/3 cup mushrooms (sliced)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon of mustard
• Salt and black pepper to taste
• 4 tablespoons of sour cream

Method of preparation:

1. Wrap each medallion with 1 slice of bacon and secure with a toothpick.
2. Heat a heavy skillet with the oil over high heat and saute 2 medallions at a time for 2 minutes per side.
3. Place on a baking sheet and bake in a preheated medium oven for 12 minutes until cooked through.
4. Melt the butter in the same pan and saute the onion over medium heat for 2 minutes.
5. Sprinkle with flour and fry for 1 minute.
6. Pour in the wine, the broth dissolved in the water, the mushrooms, the Worcestershire sauce and the mustard, stirring until thickened.
7. Season with salt and pepper to taste.
8. Add the cream and bring it to a boil.
9. Arrange the medallion on a platter, drizzle with the sauce and serve.

Source: Terra