Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes


6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet


  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.
Mushroom Pork Dumpling Mushroom Broth

Pork Mushroom Dumplings in Mushroom Broth

Recipe courtesy of The Yum Yum Factor.

Serves: 8-10

Pork Mushroom Dumplings


2 cups napa cabbage, finely shredded
1/2 tsp plus 1/2 tsp kosher salt
1 tbls grated ginger
1/4 cup finely chopped Chinese chives or green onion
1/2 cup ground pork
1/2 cup ground white button mushrooms (whizzed in a mini food processor or hand chop finely)
1/8th tsp pepper
1/4 cup chicken stock or water
1.5 tbls soy sauce
1 tbls shoaxing wine (omit if you can’t find it)
1 tbls canola oil
1.5 tbls sesame oil
31-35 wonton wrappers (about 3.5” round wrappers are best)


  1. Put some parchment on a baking tray.
  2. Toss the cabbage with 1/2 tsp salt and set aside for 15 minutes to draw out excess moisture. Drain the cabbage in a strainer, rinse with water and squeeze out all the water. You should be left with about 1/2 cup of cabbage.
  3. Add the ginger, chives, pork and mushrooms and mix until combined. In another small bowl, mix 1/2 tsp salt, pepper, sesame oil, stock, soy sauce, shoaxing wine and canola oil and fold into the meat/mushroom mixture until incorporated. You should have about 2 cups of fillings.
  4. Lay out your wrappers and spoon about 1/2 tbls of filling on each one. (if your wrappers are larger or smaller than 3.5”, you will have to adjust slightly)
  5. Dip your finger in water and moisten around the outer edge of the wrapper before you fold in half.
  6. You can hand pleat the dumplings, you can use a dumpling mold to crimp it or you can use a fork to seal the edges of the dumpling. Set aside on the parchment lined tray until they are all done.
  7. If you are not making the dish right away, cover the tray of dumplings with plastic wrap and store in the fridge for a few hours.
  8. You can also throw them in the freezer, on the tray and after they are hard, put them in a freezer bag for later. When cooking from frozen, just drop them in the water straight from the freezer.
  9. Bring a large pot of water to a light simmer and then add your first batch of dumplings – don’t over crowd the pot. When they float to the top, after 5-8 minutes, they are done so remove with a slotted spoon and place a few of them in each shallow soup bowl.

Mushroom Broth


  • 20 grams of wood ear mushrooms (use dried shiitake if you can’t find wood ear mushrooms)
  • 2 litres of mushroom broth or chicken broth ( two 900ml boxes of broth)
  • 10 crimini mushrooms, thinly sliced
  • 3 tbls grated ginger
  • 4 green onions, thinly sliced
  • 2 tbls light soy sauce
  • 3 tsp black vinegar
  • 100 grams enoki mushrooms


  1. Soak the wood ear mushrooms for about 10 minutes in hot tap water.
  2. Drain the mushrooms through a strainer, keep the liquid and set aside.
  3. Combine the crimini mushrooms, the strained soaking liquid, the mushroom broth, ginger, green onion, soy sauce and black vinegar in a pot.
  4. Bring to a boil, reduce heat and simmer for 15 minutes. Add in the enoki mushrooms after ten minutes.


To Finish:

Top the dumplings that you have put in the shallow bowls with Mushroom Broth, sliced scallions and a sprinkle of togarashi and serve.

Mushroom Pate board

Citrus-Kissed Mushroom Pâté

Recipe courtesy of The Messy Baker.

Makes about: 1 ½ cups | Prep time: 15 minutes | Cooking time: 25 minutes


1 pound cremini mushrooms, quartered
½ red onion, ½-inch thick slices
2 cloves garlic
4 sprigs fresh thyme
2 tablespoons olive oil
Freshly ground black pepper
1/3 cup walnut halves
¼ cup soft goat cheese or feta
3 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
Finely grated zest of 1 lemon</span
Finely grated zest of 1 orange


  1. Preheat oven to 375F. Line a rimmed baking pan with parchment.
  2. In a large bowl, toss the mushrooms, onions, garlic and thyme. Drizzle with oil and toss to coat. Spread on the prepared baking sheet. Give a light sprinkle of salt and a generous grinding of black pepper. Bake for 20 minutes, stirring halfway through. Add walnuts and bake 5 more minutes, being careful the walnuts don’t burn.
  3. Place the pan on a wire rack and allow the mushroom mixture to cool to room temperature. Remove thyme sprigs.
  4. Transfer the mushroom mixture into a food processor fitted with a steel blade. Add the cheese, lemon juice, balsamic vinegar, lemon zest and orange zest. Pulse until the mixture is finely chopped and spreadable, stopping to scrape down the sides of the bowl as needed.  Taste, adding more salt and pepper, if needed.
  5. Serve at room temperature on bread, crackers, or toast.


Balsamic Roasted Caprese Mushrooms

Balsamic Roasted Caprese Mushrooms

Recipe courtesy of The Tasty Gardner.

Prep time: 10 minutes | Cook time: 20 minutes


3 pints small button mushrooms (approximately 25-35 mushrooms)
2 cups balsamic vinegar
1 pint cherry tomatoes, halved
1 1/2 cups mini bocconcini cheese, halved
Bunch of basil, torn into 25-35 1″ pieces (or smaller leaves separated)
salt and pepper to taste


  1. Remove the stems from the mushrooms. If the cavity doesn’t look big enough to fit half and tomato and cheese use a spoon to hollow it out a little bit.
  2. Preheat oven to 450 degrees F. While oven is preheating toss mushrooms in a bowl and toss with balsamic vinegar. Prepare a parchment lined baking sheet.
  3. Once oven is heated place mushrooms cap up on baking sheet and roast for 20 minutes. Reserve the vinegar.
  4. While the mushrooms are roasting in a small saucepan bring the balsamic vinegar up to a low simmer. Stirring occasionally, simmer until it becomes thick and reduced.
  5. Remove mushrooms from oven and place on serving platter. Press a piece of basil into each cavity. Add half a tomato and half a cheese.
  6. Drizzle with reduced balsamic and season with salt and pepper.
Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes


4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula


  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.