Mushrooms are delicious in and out of itself. But have you had STUFFED mushrooms that are filled with your favorite gems? I personally love tuna a lot so first thing I thought of was stuffing tuna in these mini treasure chests. Don’t let the photo fool you in thinking it’ll take lots of time to make; this is again an easy recipe that will leave everyone coming back for more!
- 12 Cremini/Button Mushrooms
- 1 canned tuna (133g drained weight)
- 1 celery stick
- 1/2 cooking onion
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 2 tsp sugar
- 1 tsp freshly squeezed lemon juice
- 1/4 cup parmesan cheese
- salt + pepper
- Preheat oven to 350F.
- Remove mushroom stems by popping it out with your thumb. Wash mushrooms to remove any dirt. Dry them with paper towel and place them on a baking tray (no need to grease!)
- Sprinkle mushrooms with salt and pepper.
- To make the stuffing: in a medium-sized bowl, mix mayonnaise, mustard, sugar, lemon juice and salt + pepper.
- Add in canned tuna and using a fork, press down on it to make a mushy texture while incorporating it into the mayo mixture.
- Stir in celery and onion.
- Spoon and stuff tuna mixture into mushroom pockets.
- Top mushrooms with parmesan cheese.
- Bake for 10 mins until cheese is melted and water starts coming out from the mushrooms.
- Serve and enjoy!
You probably have had cream of mushroom soup, but have you had three different types of mushrooms in it before? Well then, you must give this a try! The mystery of this mouth-watering mushroom soup lies in these three gems: portebello, cremini and shiitake.
- 1 cup portebello mushrooms
- 1 cup cremini mushrooms
- 1 cup shiitake mushrooms
- 1 tbsp olive oil
- 1/2 cup butter, divided
- 1 cup cooking onion, chopped
- 1 carrot, chopped
- 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided
- 1 tbsp chicken bouillon paste (optional)
- 2 cups leeks, chopped (that’s roughly 2 leek sticks)
- 1/4 cup all-purpose flour
- 1 cup dry white wine
- 1 cup half and half cream
- 1 cup whipping cream
- Salt and pepper
- Wash mushrooms and separate stems from caps.
- Coarsely chop all mushroom stems. Set aside.
- Slice mushroom caps. Set aside.
- For the stock, heat 1 tbsp butter and olive oil in a medium-sized pot. Add carrots, onions, mushroom stems, and a sprig of fresh thyme. Sautee for 10 mins under medium-low heat until vegetables are soft.
- Add chicken bouillon paste or/and salt and pepper.
- Add 1 cup of leeks. Sautee for another 5 mins until it starts to brown.
- Add 6 cups of water and boil uncovered under medium-low heat for 30 mins.
- Strain and reserve the liquid. (You can still eat the vegetables as a side dish)
- In a large pot, heat the remaining butter and leeks under low heat for 10 mins until leeks turn slightly brown. Add in mushroom caps and sautee for another 10 mins.
- Add the flour and cook for another 1 min. Add the white wine and stir until all ingredients are incorporated well and the flour is fully dissolved.
- Add the vegetable stock, minced thyme leaves and a teaspoon of salt and pepper.
- Bring to a boil under low-medium for around 15 mins.
- Add half and half cream and whipping cream under low-medium heat. Stir constantly.
- Season with salt and pepper.
- Serve and enjoy!
*Mix 2 teaspoon of cornstarch with 1 tbsp water thoroughly and add it into the soup for a thicker texture. Stir and enjoy!
Adapted from Ina Garten, Cream of Wild Mushroom Soup