Now that Thanksgiving is over and the Christmas season has begun, the need for hot, homecooked meals is arising. Don’t let your dinners get boring, it’s always fun to try new things and what is more new and different than mushrooms?
Here are some of my favorite winter season mushroom recipes to quench your desire.
Winter Squash and Wild Mushroom Curry
Now, I’m not usually a huge fan of spice, but this recipe kept me warm and toasty all winter long last year!
- 3 tablespoons of vegetable oil
- 10 ounces of butternut squash, peeled and diced
- Salt and pepper
- 1 or 2 small chilies
- 1 small onion, diced
- ½ a teaspoon of black mustard seeds
- ½ a teaspoon of cumin seeds
- Handful of curry leaves
- 2 minced garlic cloves
- 1 teaspoon of ground coriander
- Pinch of cayenne
- ½ teaspoon of turmeric
- 1 pound of mushrooms (oyster mushrooms work very well with this recipe!)
- ¾ cup of coconut milk
- 2 tablespoons of lime juice
- Heat oil in a skillet over medium-high heat, add the squash in one layer and season with salt and pepper.
- Cook for 2 minutes to let the cubes brown slightly then flip and cook the other side. Once they are done, take then out of the skillet and set them aside.
- Cut a long slit in each of the chilies to open them up, but leave them whole.
- Add the onion to the skillet, salt to taste and cook while stirring for one minute.
- Add the mustard and cumin seeds and the curry leaves and let them sit for about 30 seconds.
- Add the garlic, coriander, cayenne, turmeric, and chilies and stir while cooking for 30 more seconds.
- Then add the mushrooms to the mix, salting to taste. Cook these for about 5 minutes until the mushrooms are soft.
- Put the squash cubes back into the pan, add the coconut milk and let it simmer.
- Lower the heat to medium and let the mixture simmer for another 5 minutes.
- Season with salt and stir in the lime juice, then serve.
Mushroom Spinach Stir Fry
Those of you who are fellow lovers of Chinese food will love this easy recipe! All the deliciousness of Chinese takeout without ever having to go out into the cold.
- 2 cups of sliced baby bella mushrooms
- 1 bag of fresh spinach
- ½ a red bell pepper (sliced)
- ½ a yellow bell pepper (sliced)
- ½ a green bell pepper (sliced)
- 1 clove of diced garlic
- ½ a red onion (sliced)
- 1 teaspoon of ground ginger
- 1 tablespoon of fish sauce or soy sauce
- Vegetable oil
- White rice
- Cook the rice according to the instructions on the package.
- Preheat a large skillet with vegetable oil on the stove.
- Add the mushrooms, bell peppers, and onions and cook until they are tender.
- Add the spinach, garlic, ginger and fish sauce or soy sauce and cook until the spinach is wilted.
- Serve over rice.
Glazed T-Bone with Red Wine and Mushrooms
This one is for all you meat lovers out there! There’s nothing like a delightfully cooked T-Bone on a cold evening.
- A medium to large piece of porterhouse steak on the bone
- 2 tablespoons of extra virgin olive oil
- 1/8 cup of butter
- 3 sliced cloves of garlic
- 6 thyme sprigs
- 2/3 a cup of swiss brown mushrooms
- 2 portobello mushrooms
- 1 cup of red wine
- Preheat the oven to 395 degrees.
- Season your steak and heat a large frying pan over high heat.
- Add oil to the pan and cook your steak for 3 minutes until it is brown on the outside.
- Turn the steak and add the butter, garlic, and thyme.
- Cook for another minute while basting the steak and then add the mushrooms.
- Add the wine to the mixture, let simmer for a minute and then transfer to the oven to roast for 5-6 minutes for a medium rare steak (longer if you want the meat more cooked).
- Remove from the oven and let it sit for 5 minutes before serving.
Sweet and Sour Fish with Mushroom Sauce
Don’t worry fish lovers, we’ve got something for you too! As the original recipe says, fish and mushrooms may seem like an unlikely pair, but they go surprisingly well together.
- 1/3 cup of vegetable oil
- 2 tablespoons of fresh ginger
- 4 thick, white fish fillets
- 2 tablespoons of cornflour
- 2 thinly sliced spring onions
- 6 dried Chinese mushrooms
- 2 more teaspoons of cornflour
- 3 tablespoons of seasoned rice vinegar
- 2 tablespoons of caster sugar
- 2 tablespoons of tomato sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of Shaohsing wine or dry sherry
- The first step is to make the sauce, place the dried mushrooms in a bowl of hot water and set to the side for 30 minutes.
- Once the time is up, drain, remove the stems, and thinly slice the caps.
- In a small pan, add the 2 teaspoons of cornflour and the vinegar.
- Add the sugar, tomato sauce, soy sauce, ½ a teaspoon of salt, wine, 1 cup of water, and mushrooms. Let boil and stir for 2-3 minutes until it thickens.
- Heat half of the vegetable oil in a pan and once hot, add the ginger. Let it fry for one minute over medium-high heat while stirring and then transfer to the sauce.
- Season the fish with salt and then coat lightly in the cornflour.
- Add the rest of the oil to the pan and fry the fish for 2-3 minutes on each side over medium heat. Once finished, the fish should be a golden-brown.
- Remove the fish from the pan and put them on plates.
- Spoon the sauce onto the top of the fish, add some spring onions to the top and serve with a side of rice or noodles.
Author: Chelsea Hoel
Chelsea Hoel is a freelance blogger, content creator, and investigative journalist with a Bachelors of Science (Plant Science) from the University of Arizona.