Sautéed Mushrooms can be added to nearly any meal to add additional flavors and textures

Ingredients      Servings: 2-3 

  • 1/2 pound sliced fresh mushrooms
  • 2 to 3 teaspoons minced garlic
  • 1/3 cup butter or 1/3 cup olive oil
  • Your choice of seasoning


Step 1: Melt the Butter/Oil

Start by melting the butter/oil in a large skillet over medium-high heat. We prefer a cast-iron skillet due to its heat retention capabilities and slick, seasoned surface, but any frying pan will work.

Step 2: Add Your Ingredients

Add the garlic and mushrooms. Arrange the contents in a single layer—you don’t want to overcrowd the pan! (That’s just one of the mushroom cooking mistakes we all make.) 

Step 3: Let ’em Cook

Sauté the mushrooms for 5 to 6 minutes or until tender. They should be lightly browned and a little crunchy around the edges. If you prefer crispier mushrooms, feel free to let them cook for a few more minutes. Serve your sautéed mushrooms with your choice of meal.

Hot Water Method: This is the fastest method but it has the drawback of not permitting as much of the fragrance to be released.

  • Place the dried mushrooms in a bowl
  • Cover with boiling water
  • Leave for 30 minutes
  • Use as required

Cold Water Method.
This slower method has the benefit of preserving the fragrance of the mushrooms.

  • Place the dried mushrooms in a bowl
  • Cover with cold water
  • Leave for at least 2 hours
  • Use as needed 
Creamy Mushroom Pasta Recipe

Creamy Mushroom Pasta Recipe

ACTIVE TIME 25 minutes                    TOTAL TIME 25 minutes


4 servings

4 Tbsp. extra-virgin olive oil

1lb. mixed mushrooms (such as chestnut, oyster, and/or shiitake), torn into bite-size pieces

Kosher salt

2 medium shallots, finely chopped or 1 chicken breast cut into small pieces

1lb. spaghetti or bucatini

½ cup heavy cream

⅓ cup finely chopped parsley 

Zest and juice of ½ lemon

2 Tbsp. unsalted butter, cut into pieces

½ oz. Parmesan, finely grated, per serving

Freshly ground black pepper 


Step 1

Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.

Step 2

Reduce heat to medium-low and return all of the mushrooms to the pot. 

     Shallots: Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.


     Chicken: Add chicken pieces and cook until the bottoms are opaque with golden brown patches. 

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Step 4

Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Step 5

Remove pot from heat. Add lemon zest and juice, parsley, butter, ½ oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.

Step 6

Divide pasta among bowls and top with more Parmesan.

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Mushroom-Thyme White Pizza

Mushroom-Thyme White Pizza

Prep Time: 20 mins       Cook Time: 25 mins      Total Time: 45 mins    Servings: 4


  • 1 pound fresh pizza dough
  • flour for dusting
  • 4 tablespoons olive oil, divided
  • 1lb of mushrooms
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • ½ teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided, or more to taste
  • 1 (5 ounce) package fresh baby spinach
  • 1 cup whole milk ricotta cheese
  • ½ cup finely grated Pecorino Romano cheese
  • 2 cloves garlic, grated
  • 1 cup shredded part-skim mozzarella cheese
  • shaved Pecorino Romano cheese, for garnish

Note: Toppings can be substituted with favored ingredients


  1. Put a pizza stone or baking sheet on the middle oven rack. Preheat the oven to 450 degrees F (230 degrees C).
  2. Turn dough out onto a lightly floured work surface and roll out into a 14-inch circle. Transfer to a piece of parchment paper or a cookie sheet lightly dusted with flour or cornmeal. Cover with a kitchen towel; let stand at room temperature until ready to use.
  3. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add your choice of mushrooms; cook, stirring occasionally, until well browned and tender, 6 to 8 minutes. Stir in oregano, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Transfer mushroom mixture to a bowl. (Do not wipe skillet clean.)
  4. Add 1 tablespoon oil to skillet. Add spinach and 1/4 teaspoon pepper; cook, stirring frequently, until spinach is wilted, about 2 minutes. Transfer to a paper towel-lined plate to drain.
  5. Stir together ricotta, Pecorino-Romano, garlic, and remaining 1/4 teaspoon each salt and pepper in the bowl until well combined. Brush dough with remaining 1 tablespoon oil. Spread ricotta mixture in an even layer over the dough, leaving a 1-inch border. Sprinkle mozzarella evenly over ricotta mixture. Top with cooked mushrooms and spinach.
  6. Carefully transfer pizza on parchment to hot pizza stone or baking sheet in the oven. Bake until cheese is bubbly and crust is deeply golden brown, 15 to 18 minutes.
  7. Transfer pizza and parchment to a cutting board; let stand 5 minutes. Remove parchment. Garnish with additional thyme, a few grinds of pepper, and shaved Pecorino-Romano cheese.
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Garlic Butter Herb Steak and Mushrooms

Garlic Butter Herb Steak and Mushrooms



  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 6 ounces Mushrooms (sliced)
  • 6 Garlic Cloves (minced)
  • 2 teaspoons Thyme (chopped)
  • 2 teaspoons Rosemary (chopped)
  • 2 teaspoons Oregano (chopped)
  • 2 preferred cuts of steak
  • add Salt And Pepper
  • ¼ cup Softened Butter


  • In a large cast iron skillet over medium-high heat, add olive oil and butter, mushrooms, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes or until tender. Remove and set aside on a plate.
  • Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
  • Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the mushrooms back to the pan and heat through and let the butter melt into the steaks.
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Quick Cream of Mushroom Soup

Quick Cream of Mushroom Soup

Prep/Total Time: 30 min.               Makes 6 servings



  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1/4 cup chopped onion
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 cup half-and-half cream


  1. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.
  2. Mix flour, salt, pepper and 1 can broth until smooth; stir into mushroom mixture. Stir in remaining can of broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; stir in cream. Simmer, uncovered, until flavors are blended, about 15 minutes, stirring occasionally.
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