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Cremini Mushroom Recipes

Cremini Mushroom Recipes

By Food & Wine

Updated December 08, 2016

These healthy and delicious mushrooms are packed with health benefits. Immune system support, anti-inflammatory and anti-oxidant advantages are only a few of the amazing benefits they offer. If that’s not enough, they are delicious and they bring out amazing flavor in a host of recipes including stews and soups. Scroll through our collection of recipes featuring this wonderful mushroom.

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Garlicky Cremini Pasta with Parsley

© Eva Kolenko

Buttery cremini mushrooms and lots of garlic give flavor to this supersimple vegetarian pasta from F&W's Kay Chun.

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Green Beans with Cremini Mushroom Sauce

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Sweet Brown Rice Risotto with Kale and Cremini

Con Poulos

"Despite its name, sweet brown rice isn't sweet," says chef Marco Canora. Instead, this short-grain glutinous rice resembles whole-grain sushi rice. Here, Canora uses it to make a hearty vegetarian risotto.

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Mushroom Tortilla

© Nicole Franzen

This Spanish mushroom omelet from chef Jose Andres is supersimple and a great make-ahead dish for brunch.

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Roasted Mushrooms with Red Wine Butter

© John Kernick

Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs.

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Pancetta-Wrapped Mushrooms

Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast.

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Porcini Mushroom Risotto

Simmer the mushroom trimmings and a few chopped tomatoes in the vegetable stock to enhance the flavor.

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Wild Mushroom and Burrata Bruschetta

John Kernick

The creamy burrata and the flavorful mushrooms work together perfectly on a bruschetta.

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Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.

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Braised Halibut with Mushrooms and Shrimp

This simple and homey dish of Albariño-braised fish is the essence of Galician cooking, getting its deep, earthy flavor from mushrooms sautéed with garlic. In Spain, Encarna Méndez uses hake, but in the U.S., halibut is a more sustainable choice.

This simple and homey dish of Albariño-braised fish is the essence of Galician cooking, getting its deep, earthy flavor from mushrooms sautéed with garlic. In Spain, Encarna Méndez uses hake, but in the U.S., halibut is a more sustainable choice.

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Braised Halibut with Mushrooms and Shrimp

This simple and homey dish of Albariño-braised fish is the essence of Galician cooking, getting its deep, earthy flavor from mushrooms sautéed with garlic. In Spain, Encarna Méndez uses hake, but in the U.S., halibut is a more sustainable choice.

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Garlicky Mushroom-Onion Toasts

Grilling guru Francis Mallmann is a master of efficiency. Here, he creates a delicious first course using only a cast-iron skillet, first toasting the bread in it, then quickly searing the mushroom, onion and garlic toppings right after.

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Mini Crustless Quiche Bites with Mushrooms, Quinoa and Cheddar

© Phoebe Lapine

These mini crustless quiches are a perfect make-ahead breakfast. They're bulked up with cooked quinoa and layered with sauteed cremini mushrooms--a perfect balanced bite when you're on the go.

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Sweet Corn Salad with Pancetta and Mushrooms

© Con Poulos

This go-to summer salad from Baccarat Hotel's Shea Gallante is incredibly versatile. "I serve it with everything," he says, "from grilled chicken to steak or salmon. I'll occasionally add chopped tomatoes, peppers, extra herbs or fresh cranberry beans. I even serve it piled on grilled bread as a late-summer appetizer."

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Mushroom, Leek and Parmesan Bread Pudding

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Carrot Salad with Mushrooms and Herbs

This super-fresh salad is loaded with raw vegetables and tossed with a tangy lemon dressing.

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Three-Mushroom-and-Quinoa Salad

Use this recipe as a template for any mixed mushroom-and-grain salad. Excellent options include brown rice, wild rice, black or white barley, farro or couscous.

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Kasha Varnishkes with Mushroom Gravy

Kasha varnishkes are a classic Jewish dish from Russia and Eastern Europe made with bow-tie pasta and buckwheat groats. Buckwheat has a marvelous earthy flavor--and nine essential amino acids.

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Beef Stew in Red Wine Sauce

This is the quintessential beef stew. Jacques Pepin's mother served it at her restaurant, Le Pelican, where she made it with tougher cuts of meat. Jacques likes the flatiron--a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.

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Chicken Marsala

© Evi Abeler

Chicken Marsala is a traditional Italian-American dish prepared with chicken cutlets, mushrooms and Marsala wine. You can easily pair it with mashed potatoes, rice or polenta to soak up the delicious sauce.

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Beef Stroganoff

This classic version of the Russian dish uses decadent beef tenderloin for extra flare.

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Russian Potato Soup

Often served chunky, a quick pulse in the blender turns this soup into a creamier soup.

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Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini

Dave Matthews loves making this casserole, layered with roasted zucchini, mushrooms, tomato sauce, feta and provolone. It's his version of the Croatian moussaka in Moosewood Cookbook.

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