Cremini Mushroom Recipes

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

"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.

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

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.

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

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

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

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.

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.

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.

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.

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."

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

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.

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.

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.

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.

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

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

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.