button mushroom

This combines all the best ingredients of a traditional English breakfast in one frying pan, with no need to chop anything

One-pan English breakfast

pork chipolatas

rashers smoked back bacon

eggs, beaten

cherry tomatoes, halved

grated cheese (optional)

tbsp snipped chives

Heat the grill to high. Heat a medium non-stick frying pan, add the chipolatas and fry for 3 mins. Add the bacon, turning occasionally, until it starts to crisp, about 5 mins more. Tip in the mushrooms and continue to cook for a further 3-5 mins. Drain any excess fat and move the ingredients so they are evenly spread out.

Season the eggs, then add to the pan, swirling to fill the spaces. Gently move with a fork for 2 mins over a low-medium heat until beginning to set. Scatter over the tomatoes, cheese, if using, and chives, then grill for 2 mins until set. Cut into wedges and serve with your favourite sauces.

A classic in a flash, you can also use beef. Either way - it's a winner

Quick chicken chasseur

rashers streaky bacon, chopped into large pieces

chicken breasts,

pack baby button mushroom

plain flour

tin chopped tomato with garlic

beef stock cube

Worcestershire sauce

parsley,

Heat a shallow saucepan and sizzle the bacon for about 2 mins until starting to brown. Throw in the chicken, then fry for 3-4 mins until it has changed colour. Turn up the heat and throw in the mushrooms. Cook for a few mins, stir in the flour, then cook until a paste forms.

Tip in the tomatoes, stir, then crumble in the stock cube. Bubble everything for 10 mins, splash in the Worcestershire sauce, stir through the parsley, then serve with mash or boiled rice.

This warming cobbler is impossible to resist on a winter's day, but is so delicious you'll be cooking it up all year round

Herby lamb cobbler

sunflower oil

smoked streaky bacon,

lamb neck fillets,

baby onion, peeled

carrots,

small button mushroom

tbsp plain flour

bay leaves

thyme

red wine

350 milliliters lamb or beef stock

self-raising flour

chilled butter, grated

lemon

Heat oven to 180C/fan 160C/gas 4. In a flameproof casserole, heat the oil, then sizzle the bacon for 5 mins until crisp. Turn up the heat, then cook the lamb for 10 mins until brown. Remove meats with a slotted spoon, turn the heat up to maximum, then add the onions, carrots and mushrooms. Cook for about 5 mins until starting to colour, then stir in the flour. Return the meat to the pan with the herbs, and pour over the wine, stock and Worcestershire sauce. Season, then cover and braise in the oven, undisturbed, for about 1 hr 20 mins.

After about 1 hr, make the topping. Tip the flour and herbs into a large bowl, then season with salt and pepper. Add the butter and mix using a fork. Make a well, then add the lemon juice and 3 tbsp water. Gently bring together to make a soft dough. Roll out on a lightly floured surface to about 1.5cm thick, then cut into rounds using a 7.5cm pastry cutter. Re-roll the trimmings, then cut out more rounds until the dough is used up. After 1 hr 20 mins, take the casserole from the oven, remove the lid, then arrange the circles of dough, overlapping, around the edge of the dish, sticking bay leaves between them. Brush with egg and bake for 45 mins until golden.

This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal

Normandy fish stew

mussels

cider wine

butter

leeks

baby button mushroom halved

fraîche

skin-on sustainable white fish (plaice would be perfect)

parsley

Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.

Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.

If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

Top blade steaks — great for a weeknight supper — are inexpensive and cook in just minutes.

Blade Steaks with Mushrooms

(1/2-inch-thick) top blade chuck steaks (1 1/4 pounds total)

salt

black pepper

olive oil

unsalted butter

shallot

balsamic vinegar

soy sauce

beef broth

cornstarch

Epicurious

Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil.

Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks.

Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes.

While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.

A simple one-pan pasta dish with bacon, mushrooms and pesto - ready in under 30 minutes

Bacon & mushroom pasta

penne (or other tube shape) pasta

pack chestnut

rashers streaky bacon

tbsp pesto (fresh from the chiller cabinet if possible)

carton 50% fat crème fraîche

basil leaves

Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.

Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.

Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

This is a very hearty stew with a ton of robust flavor. The trick is adding as many different mushrooms as you can, adding up to 6 cups.

Mixed Mushroom Lentil Cauliflower Stew

Tbsp Olive Oil

½ Lg Yellow Onion (chopped)

Medium Garlic Cloves (finely chopped)

Lentils (rinsed and drained)

Trader Joe's frozen Mushroom Medley

Amy's Mushroom Bisque

Cauliflower

Fresh Button or Portabella Mushrooms (chopped)

tsp Dried Basil

½ tsp Dried Rosemary

¼ tsp Dried Thyme

½ tsp Black Pepper

Tbsp Soy Sauce

½ tsp Turkey Tail Mushroom Powder

1½ tsp Trader Joe's Mushroom & Company Spice

Cayenne Pepper

topping Dried French Onions (optional)

topping Dried Parsley

Take your cup of Lentils and sort through them for any small stones. Then rinse them out twice and drain them. Cook in a pot according to the instructions on the bag.

After lentils are cooked and drained heat up your large skillet. Add the olive oil after to the skillet is hot. Add your chopped onions and garlic, cook for 2 minute then add basil, rosemary and thyme. Cook on medium heat until the onions are glassy. Make sure to continue stirring every couple of seconds so that the herbs don&#039;t burn. If it is starting to burn turn the heat to medium low. (Cooking the herbs in the oil brings out more of the flavor of the dried herbs.)

Add the can of Amy&#039;s Mushroom Bisque and then add the drained cooked lentils. Stir all together and then add soy sauce, turkey tail mushroom powder, black pepper, cayenne pepper and Trader Joe&#039;s Mushroom &amp; Company Spice. Stir all together well.

Add the bag of Trader Joe&#039;s frozen Mushroom Medley and other fresh chopped mushrooms. Top with small chopped cauliflower heads and stir gently making sure the cauliflowers are mostly covered with sauce.

Mix well, cover with a lid for 25 minutes on medium low to simmer. Stir gently every 5 minutes. Cook until cauliflower is to your liking. Top with dried or fresh parsley and fried dried french onions.

You can't have a buffet without a homemade quiche, and everyone is bound to love this vegetarian classic

Mushroom & baby spinach tart

block all-butter shortcrust pastry

flour

button mushrooms

baby spinach leaves, roughly chopped

eggs

milk

double cream

mature English cheddar

thyme sprigs, leaves

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use it to line a deep 22cm flan tin. Let the edges overhang, don’t trim them yet. Chill in the fridge or freezer for at least 15 mins.

Line the tart case with baking parchment and fill it with baking beans. Place on a baking tray, then bake for 15-20 mins. Remove the beans and parchment, then return to the oven for another 5 mins to cook the base. Remove, then reduce oven temperature to 160C/fan 140C/gas 3.

Heat the oil in a large frying pan, then cook the mushrooms for 1 min. Add the spinach, then cook for 3 mins more or until wilted down. Combine the eggs with the milk and cream in a jug and season well. Build up the tart by sprinkling the cheese onto the base, then scatter over the vegetables and pour over the cream and egg mix. Sprinkle the thyme over the top, then bake for 40-45 mins or until set. Remove from the oven and allow to cool. Trim the pastry edges and serve in slices with the salads, below.

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

Spicy chicken kebabs

garlic

ginger

orange grated zest and juice

onions

tbsp clear honey

tbsp light soy sauce

vegetable oil

4small skinless boneless chicken breast

cherry tomatoes

red peppers

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.

Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Top 9 button mushroom recipes from across the web

The most viewed button mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

One-pan English breakfast

Quick chicken chasseur

Herby lamb cobbler

Normandy fish stew

Blade Steaks with Mushrooms

Bacon & mushroom pasta

Mixed Mushroom Lentil Cauliflower S...

Mushroom & baby spinach tart

Spicy chicken kebabs

Top 9 button mushroom recipes from across the web

The most viewed button mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One-pan English breakfast

Quick chicken chasseur

Herby lamb cobbler

Normandy fish stew

Blade Steaks with Mushrooms

Bacon & mushroom pasta

Mixed Mushroom Lentil Cauliflower S...

Mushroom & baby spinach tart

Spicy chicken kebabs

The most viewed button mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine