Mushroom Nuggets

Recipe and photo courtesy of Diane from Kitchen Bliss.

Prep Time: 10 mins. | Cook Time: 20 mins.


small button or cremini mushrooms (about 325-425 grams)
beaten egg
seasoned breadcrumbs (about 1 cup)
1 cup of vegetable oil


Ensure that the mushrooms are clean. Cut (and discard) a thin slice off the base. Dip each mushroom into the beaten egg. Then coat in seasoned breadcrumbs. “Deep fry” in about ¾” of fairly hot oil – first on one side and then briefly flipped to the other side. The mushroom is edible raw, so you are frying these only to get a nice colour. Additional salt can be sprinkled on them as they come out of the frying oil.

Tip Tip

Breadcrumbs should be as fresh as possible – make at home or purchase from your local bakery. Some bakeries sell seasoned breadcrumbs, but you can make your own with your favourite flavour profile. For 1 cup of breadcrumbs add any/all of the following: 1/4 tsp dried thyme (or 1/2 tsp fresh, chopped), 1/4 tsp dried, crushed rosemary (or 1/2 tsp fresh, chopped fine), 1/2 tsp dried basil and/or oregano, 1 tsp dried parsley, 1 tsp garlic powder, a pinch of nutmeg, sage, and salt to taste – and also consider sprinkling salt on freshly fried mushrooms. Depending upon your mayo dip plans, add a touch of heat to the breadcrumbs with a pinch of cayenne. Although this is Hungarian, best not to add paprika to the breadcrumbs, since it burns when in contact with high heat.
For optimum control I tend to cook only 4-5 at a time and place them on paper towels as they are removed from the oil.
A spider or slotted spoon is great for quick removal from the oil
These are best when made/served fresh.
Mayo Dips:
Serve with mayo dip(s). In Hungary that might be mayo mixed with some creamed horseradish – but one can get creative – and offer guests a small selection. Mayo Dips are all the rage at trend-setting Brooklyn’s Smorgasburg. Mayo blended with avocado or guacamole, sriracha, curry, mango, caramelized onion – you are limited only by your imagination and taste buds. Enjoy!

Hot and Cheesy Mushroom Dip

“I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favourite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.”

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 1 hr.


1 tbsp oil
1 tbsp butter
1 medium onion (sliced)
1 lb. fresh mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1 tsp thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or broth)
1 (4 ounce) package cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup grated parmigiano reggiano (grated)


1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Diablo Layered Dip

Packed with flavour and goodness, this colourful party dip is sure to be a hit. You can also prepare this recipe in one large dish, such as a pie plate.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time:  15 mins. | Serves: 6


1 can (14 oz/398 mL) red kidney beans, drained, rinsed and mashed
2 tsp (10 mL)  vegetable oil, divided
1 small Ontario Onion, chopped
1 medium Ontario Carrot, shredded
1 clove Ontario Garlic, minced
2 tsp (10 mL)  chili powder
1 cup (250 mL)  chopped Ontario Green Cabbage
1 cup (250 mL)  chopped Ontario Mushrooms
1 medium Ontario Tomato, chopped
1-1/2 cups (375 mL)  shredded Ontario Monterey Jack Cheese
1/2 cup (125 mL)  Ontario Light Sour Cream
Chopped fresh Ontario Coriander


  1. Spread about 6 tbsp (90 mL) mashed beans in each of 3, 1-1/2 to 2 cup (375 to 500 mL) microwaveable dishes.
  2. In medium non-stick skillet, heat 1 tsp (5 mL) oil over medium heat. Add onion, carrot and garlic and cook until softened, about 3 minutes. Remove to a bowl and stir in chili powder.
  3. In same skillet, add 1 tsp (5 mL) oil, cabbage and mushrooms. Cook until tender, stirring often, 6 to 8 minutes. Stir into carrot mixture until blended. Spoon about 1/2 cup (125 mL) over beans in each dish. Top evenly with tomatoes, then cheese.
  4. Microwave bowls at medium (50%) until heated through and cheese is melted, about 6 to 7 minutes.
  5. Spoon sour cream over each dish and garnish with coriander. Serve with pita chips or tortilla chips.

Nutritional Information

Per serving:
Protein: 12 grams
Fat: 12 grams
Carbohydrate: 19 grams
Calories: 226
Fibre: 6 grams
Sodium: 350 mg


Caramelized Mushroom and Onion Dip

This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.

Recipe and photo courtesy of Elizabeth of Guilty Kitchen.

Prep Time: 15 mins. | Cook Time: 25 mins. | Makes: 1 cup of dip.


2 tsp grapeseed oil or butter
1 large sweet onion, halved and sliced into thin half moons
1/3-1/2 cup beer
1/2 lb. White mushrooms, sliced thin
1 clove garlic, grated or minced
Sea salt
Fresh cracked pepper
1/3 cup plain 0% Greek yogurt
2 tsp nutritional yeast
1/4 cup green onions, sliced


1. Heat oil or butter in a heavy saucepan over medium high heat. Add onions and mushrooms. Cook for about 7 or 8 minutes or until most of the liquids have been cooked off and the veggies are beginning to stick to the pan.
2. Deglaze with the beer in two additions, making sure all the beer is gone before adding the second batch. Continue to cook down for approximately 20 minutes. The veggies should be browned and caramelized, the beer all gone.
3. Remove from heat and allow to cool slightly before transferring to a bowl.
4. Blend in remaining ingredients and stir.
5. Top with green onions and serve with crusty bread, naan or pita, chips, tortillas, etc.

Queso Fundido with Oyster Mushrooms and Poblanos

The traditional topping for queso fundido is chorizo, a spicy pork sausage, but this vegetarian-friendly version swaps it out with a flavourful blend of oyster mushrooms and poblano peppers seasoned with garlic and smoked paprika. Oyster mushrooms offer a delicate texture and earthy flavour that is the perfect counterpoint to the melty richness of the cheese. 

Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4


1 tbsp olive oil
1 large poblano chili, seeded and cut into strips
4 oz oyster mushrooms, roughly chopped
2 cloves garlic, minced
½ tsp smoked paprika
3 cups grated Monterey Jack cheese
3 green onions, thinly sliced
1 small jalapeno pepper, seeded and finely minced (optional)


1. Preheat oven to 425F.
2. In a small cast-iron skillet over medium heat, sauté the poblano pepper in olive oil until it starts to soften, about 5 minutes. Add the mushrooms and garlic, and continue cooking until the mushrooms are softened and lightly golden, about 5-7 minutes longer. Remove skillet from heat, and stir in the smoked paprika.
3. Sprinkle half of the cheese into a small cast-iron skillet or a small oven-safe casserole dish. Spoon the cooked chile and mushroom mixture onto the cheese in an even layer, then sprinkle with green onions and jalapeno. Top with the remaining cheese. (Depending on the size of your skillet, it may look dangerously full at this point. If so, push down gently on the cheese to cram it all in there… trust me, it’ll all melt down in a few minutes anyway, so fill that skillet right up to the brim.)
4. Bake in preheated oven for 12-15 minutes, or until the cheese is melted and well browned on top. Sprinkle with fresh cilantro, and serve immediately with lots of tortilla chips for dipping.
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