What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 mushroom recipes guardian that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Mushroom Recipes Guardian
Yotam Ottolenghi’s Mushroom Ragout with a Poached Egg
1 hr
Truffle oil, duck, white wine, sourdough bread, dried porcini
C H E W I N G T H E F A T
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Yotam Ottolenghi prepares a mushroom lasagne | Life and style | The Guardian
Lasagne, ricotta, feta, dried porcini, tarragon
MasterCook
📋Easy Chanterelle Mushrooms Recipe
1 hr 20 min
Potatoes, chanterelle mushrooms, olive oil, black pepper
Your Guardian Chef
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Mushroom bourguignon
50 min
Portobello mushrooms, red wine, dried porcini mushrooms, shiitake mushrooms, tomato
Jamie Oliver
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Rise and shine: Yotam Ottolenghi’s brunch recipes
Maple syrup, raw tiger prawns, pancetta, tamarind paste, rocket
The Guardian
Parmesan polenta with mushrooms and black olives
Portobello mushrooms, pine nuts, cherry tomatoes, bacon lardons, kalamata olives
Pinterest
Wild Mushroom Risotto
White wine, dried wild mushrooms, wild mushrooms, risotto rice, parmesan cheese
Leiths School of Food and Wine