Mushroom and champignon recipes
Mushroom and champignon recipes bring extra flavour to weeknight cooking – our meal kit delivers the ingredients to your door.
- Minced Beef Bourguignon with Rice
- Gnocchi in Parmesan Sauce with Spinach, Mixed Dried Mushrooms, and Pine Nuts
- Thai Stir-Fry Noodles with Mushrooms, Egg, and Lime Essence
- Grandma’s Kulajda Soup with Poached Eggs & Caramel Cream Puffs in a Jar
- Pork Bulgogi with Egg Noodles and Sautéed Vegetables
- Thai Wok with Tofu, Vegetables, and Rice Noodles
- Charcoal Burner's Pasta with Pancetta and Parmesan-type Cheese
- Tofu with Roasted Roots Vegetables and Mushroom Sauce
- Creamy Pasta with Mushrooms, Bacon, and Italian Cheese
- Fresh Gnocchi With Cream Cheese, Mushrooms, Bacon and Peas
- Shredded Sous-Vide Pork with Ginger, Mushrooms and Rice
- Thai Tom Kha Coconut Milk Soup with Chicken
- Grandma’s Creamy Kulajda with Poached Eggs and Fresh Dill
- Korean Glass Noodles with Pork, Vegetables and Sesame & Sous Vide Marinated Ribs
- French Pea Stew with Smashed Potatoes and Parsley
- Pork Tenderloin steaks Hunter Style & Rice
- Parmesan Risotto with Mushroom Mix, Peas and Spinach
- Juicy Meatloaf with Roasted Vegetables and Mushroom Sauce
- Chicken Marengo with Tomatoes, Champignons and Rice
Mushrooms release their best flavour when fried in a hot pan without a lid – that way their moisture evaporates and the surface can brown. Champignons are done in 5–7 minutes, stirring occasionally.
Popular mushroom dishes include creamy mushroom stew, mushroom stir-fry and mushroom sauce for steak or pasta. Fry mushrooms in batches rather than crowding the pan, as packed tightly they steam instead of browning.
In most recipes you can swap champignons for other cultivated mushrooms such as portobello or oyster mushrooms – the frying time stays almost the same, only larger mushrooms need a couple of minutes more. Dried wild mushrooms, on the other hand, should be soaked in hot water before use.
For a mushroom sauce, all you need besides mushrooms, cream and meat stock is a dash of soy sauce to add umami. Leftover fried mushrooms keep in the fridge for a couple of days and work as they are in an omelette or on bread.
In Ruokaboksi's mushroom recipes the mushrooms and other ingredients come in the right portion sizes, so a weeknight mushroom dinner comes together without unnecessary food waste.
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