Mushroom Recipes Over The Years

After more than 15 years of blogging, my recipe archives are starting to feel a bit like a treasure hunt. Every time I search for something, I discover old recipes I haven't thought about in years.

Recently, I went looking for mushroom recipes. I simply typed "mushrooms" into the search bar on my blog and started browsing through the results.

 I discovered quite a collection—and several recipes I had completely forgotten about over the years. It was like opening a time capsule from my own kitchen. Some recipes brought back memories of family dinners, while others reminded me of ingredients and cooking techniques I haven't used in a while.

It was fun revisiting these recipes and seeing just how many ways mushrooms have found their way into my kitchen over the years. From comforting soups and hearty main dishes to simple sides, mushrooms have always been one of my favorite ingredients.

If you're a mushroom lover, I've rounded up some of my favorite mushroom recipes from the archives. I hope you'll find a few you might enjoy.

Mushrooms:

Roasted Mushroom Scampi  

Herbed Penne with Spinach  and Mushrooms 

Spinach and Artichoke Stuffed Mushrooms

Do you like spinach and artichoke dip- you'll love this.

Asian Mushroom Soup 

Mashed Potatoes and Mushroom Gravy

Mongolian Mushrooms and Tofu ( link)

Portobello Burgers  (link)

My Notes: 

1. One of my readers, Angie, left a comment about heavy metals in mushrooms. I had no idea. So, I looked it up and found this article which I think is important to read about mushrooms. Who knew?

Heavy Metals in Mushrooms  (link to article I found online)

Scrambled Tofu (Better Than Scrambled Eggs?)

You say scrambled eggs, I say scrambled tofu! 

The resemblance is almost uncanny—both in taste and texture—making this plant-based version a satisfying swap for a classic breakfast favorite.

Tangy Cabbage & Sauerkraut Soup | Easy Fall Recipe

🥣 Soup’s On: 

Bold and Tangy Cabbage & Sauerkraut Soup Recipe

What happened to summer? Was it just two weeks ago that it was 97 hot and humid degrees? Miraculously-it already feels like fall- cool, damp and just 56 degrees ! The temps have been dropping and sweater weather has returned. 

It's time think about soup recipes. When it's cool and damp, I want hearty homemade soup. When I think of hearty, I know I can always count on cabbage.

Summer’s Coolest Soup: Spicy Watermelon Gazpacho

Watermelon in Gazpacho? Now, that's something different!!

It's been extremely hot and humid this week and I've made my simple but tasty gazpacho on a few of the nights. Nothing is easier than tossing a few juicy vegetables into the blender for a delicious cold soup. 

However, this time, I added some watermelon to my basic recipe for a little variation.  It's interesting how the flavors all mingle so nicely. 

Toasted Tofu Croutons

Have you tried tofu? This is a simple quick air-fryer recipe for tofu that's crispy and tasty. (You could also make it in the oven).

Tofu can be eaten in a variety of ways. Most recently, I've been obsessed with making tofu croutons in the air-fryer.

Asian Mushroom Soup- Vegan and Gluten-Free

I bought a quart of baby portobello mushrooms for Thanksgiving and never used them, so I decided to make an Asian mushroom soup to use them up. This recipe is very similar (with just a few variations) to my original recipe for hot and sour soup (link) that I published way back in 2011. 

It is delicious and easy to make!

Easy Summer Gazpacho- Chilled, Thick , and Creamy

What makes this summer gazpacho thick and creamy? 

In addition to the tomatoes, cucumber, and red peppers, this chilled summer soup contains dehydrated potato flakes which gives the soup a creamy thicker consistency.

Food Processor

Gazpacho can be made in a food processor or blender, but I prefer to use the food processor to keep it somewhat chunky. For a smoother consistency, use the blender.

A refreshing chilled gazpacho hits the spot during this oppressive heat wave! (I'm in love with summer produce). Today the temperature hit almost 100 degrees- so who feels like cooking? Not me!!! 

That's the beauty of gazpacho.  It requires no cooking and uses the ripe seasonal vegetables that are flooding the farmer's market stands right now. 

I feel so good and earthy after I browse the farmer's market, select produce for the week, and go home with some of the freshest, richest tasting, wholesome, nutrient packed vegetables grown right here in Bucks County, Pa. 

The star ingredient in gazpacho is tomatoes and what better time to get sun-ripe sweet local tomatoes than in August! 

I used cherry tomatoes

You can use any type of farm/home grown tomato that you like, but I decided to use farm grown cherry tomatoes for this gazpacho. Why? 

First of all I had 3 containers of cherry tomatoes that needed to be used/eaten.  Second, I thought that the thinner skin on the cherry tomato would just disappear into the gazpacho and it did. The cherry tomatoes were sweet and less acidic making a simple very tasty gazpacho.

Sour Cream ? 

If you eat dairy (we don't), typically gazpacho is served with some sour cream. There are recipes for vegan sour cream. I found an easy recipe on the blog Cookie and Kate which is a very popular vegetarian blog that I frequent. 

Google vegan sour cream and find lots of similar recipes all over the web. Most use cashew nuts as a base for that creamy white look. Vegan sour cream is great for anyone dairy free, vegan, or kosher who needs a parve recipe.

Can gazpacho be made in advance? 

Yes! since it needs a minimum of 8 hours to chill, it is a perfect summer appetizer/starter that you can serve to guests or your family  and make it in advance. Make it in the morning and enjoy it for dinner. Or even make it the day before. Gazpacho keeps for about 4 days covered in the refrigerator. Remember to stir before serving.

Talk about adding more vegetables to your diet- Gazpacho is a winner.

Author: Judee Algazi

Prep Time: 5-10 minutes

Cook Time: none

Serves: 2

Double the recipe to serve 4

Ingredients: 

1 pint size container of farm grown sweet cherry tomatoes, washed

1/2 large English cucumber, chopped

1/4 of a red onion, chopped

1 clove of fresh garlic, sliced in half

1/2 large red pepper or 5 colorful mini peppers, seeded and sliced

1/4 cup of potato flakes

1/2 teaspoon of salt (or more to taste)

Optional: fresh oregano, basil, hot pepper, or thyme (I did not use any)

Directions: 

Place the cherry tomatoes, cucumber, red onion, and red peppers in the bowl of the food processor (or blender). Process until consistency is on the smooth side. Add potato flakes and any seasoning of choice (I only added salt). Divide between two 6 ounce cocktail glasses. Chill for at least 8 hours and serve. Garnish with chopped vegetables such as tomatoes, cucumbers, basil, or a little nut milk if desires.

My Notes

1. If you make this gazpacho with store bought tomatoes, it may not have the right flavor. The best flavor is from ripe and locally grown farm or homegrown produce.

2. If your produce is not as tasty, you might want to add a little vinegar or lemon juice to enhance the flavors. 

3. I did not blanch the tomatoes to remove the skin. I found the skin on the cherry tomato very thin and totally disappeared in the gazpacho and I think the skin would disappear using any tomato. Let me know if you try it.

4. I must confess that sometimes I can't wait 8 hours to eat my gazpacho. I have chilled it for as little as 4 hours. It wasn't as refreshing, but the flavor was there and I enjoyed it just the same.

5. If you do not have potato flakes (which are sold in most supermarkets)- simply leave it out. I've made it both ways and it is still very good. I buy this one- it say instant mashed potatoes from Whole Foods.

Yellow Beet Borsht

Traditional beet borsht has a bright brilliant red color. Red beets can be hard to work with because they stain everything, including your hands and the countertop. This borsht recipe was made using golden yellow beets, which produced a beautiful yellow soup that tasted lovely and didn't stain anything. 

Very Easy Gazpacho

Easy Tomato Gazpacho 

The end of summer is the perfect time to make tomato gazpacho when the local farmer's markets are overflowing with ripe fresh tomatoes, red peppers, and cucumbers!

Chilled Summer Borsht

Borsht is a tangy soup that is popular in Eastern European countries like Russia, Poland, and the Ukraine. It is usually made with beetroot as the base, but every region of Europe has its own variation of vegetables and ingredients that go into this rich looking "good for you" soup.

I make it in my Instant Pot and here is how

Hungarian Mushroom Soup from The Old Country

What is it about Hungarian mushroom soup that everyone loves? 
Recipes from the old country are flavorful and delicious. 
They call for real food ingredients that are both healthy and tasty. 

My mother's good friend Bernice used to make a her family's recipe when I was a teenager and always shared some with us. It brings back wonderful memories of warming up with a hot bowl of this flavorful soup on a cold and damp autumn evening.

Since it's been raining and cool for the past five days, I've been digging up all of my soup recipes. 

It's a simple easy to make recipe with a hearty mushroom flavor. 
It's allergy friendly too for those who are gluten free, dairy free, egg free-  

Judee Algazi@ Gluten Free A-Z Blog
Prep Time: 15 minutes
Cook Time: 1 Hour
Serves: 6 bowls

Ingredients: 

2 medium yellow onions, peeled and sliced in half moons
5 cups of sliced mushrooms ( white or baby portobello) 
2 stalks celery, diced
1/4 cup parsley, chopped fine
1/4 cup of dill, chopped fine
2 large Idaho potatoes, peeled and diced in large pieces 
4 cups of vegetable broth 
4 cups of water
Juice of 1/2 lemon
salt and pepper to taste
1 teaspoon of paprika

Directions: 

Sautee onions in a large skillet in olive oil spray +  1 teaspoon of olive oil on medium heat.  Cook slowly stirring until onions are soft. Add mushrooms and continue to sautee for another 5 minutes until mushrooms are tender. Stir well and add sauteed vegetables to a large soup pot. Add the remainder of ingredients ( celery, parsley, dill, water, vegetable broth, potato, lemon, salt, pepper, paprika) and bring to a boil. Reduce to a simmer and simmer for 1 hour covered. 
Garnish with additional chopped dill and sour cream if desired before serving.

My Notes: 

1. If you want to cut down on the carbs, you can substitute kohlrabi or turnips for the potatoes. 

2. I find that soup is easy to make, feeds a group, and is easy on the pocketbook.
    Of course, I am a soup LOVER...

3. I eat soup at least 3-4 times/week- Once I make a big pot, I either freeze some or we continue to eat it throughout the week. How about you? 

How often do you eat soup?


This post is linked to vegan fridays ,  Souper Sunday , and my list of Blog Carnivals

Healthy Vegan Thanksgiving Sides

Look through my stellar collection of plant-based recipes made from sweet potatoes, string beans , potatoes, stuffing, roasted vegetables, pumpkin pie, cranberry sauce, and soup to add lots of plant-based healthy sides to your meal. 

Vegan, vegetarian, or just looking for more plant based ideas? 

You are in the right place.

( gluten free, vegetarian, and vegan )

Vegan Cuban Black Bean Soup-Hot, Spicy and Smoky

This easy recipe is as authentic as it gets for Cuban Black Bean Soup without the meat! As I say,
" no meat- no problem"

Smoked Paprika adds smoked flavor
The flavors are Cuban, but the soup is vegan.
I added smoked paprika to the recipe to give it what otherwise would be the" smoked ham hock" taste. But that's optional- you decide whether to add the smoked paprika or not.
The soup will taste great either way-

Healthy Soup Recipes for Busy People
Do you like to cook healthy recipes but be in and out of the kitchen quickly? 
This recipe can be assembled in 10 minutes, and you can do other things while the soup is cooking.  Black Beans and the other simple vegetables in the recipe make for a healthy high fiber meal.

There is definitely a reason that black beans are so widely used and so popular in Latin countries.
Satisfying and filling, this soup is perfect for a cold winter day ( or a chilly fall night).

How to cook your own dry Black Beans

If you want to avoid using cans ( because of BPA and other chemicals in the lining) , then it is important to buy dry beans ( sold in bags in the supermarket) and cook your own. You will need to soak the dry beans overnight, rinse them, and then cook them according to the instruction of the package the next day. Here is how:

• Wash the beans according to directions on the bag
• Place the beans in a large bowl and cover with water
• Soak the covered beans over night
• Rinse off the water in the morning 
• Place beans in a large pot and boil for about 1 and half hours until beans are soft
• When beans feel soft, remove from heat, drain, and use in recipes that call for cooked beans

Fastest Method : Use Canned Beans If You Are In A Rush

 If you are in a rush, and want to eliminate the soaking and cooking step for the beans,  you could use organic canned black beans! Some organic brands do not contain BPA in the lining.  If you do use canned , this recipe becomes a really quick and easy soup and surprisingly whether you cook your own or use the canned,  either way, the soup tastes just as good!

Vegan Cuban Black Bean Soup 

Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time:  10 minutes if using canned beans or previously cooked beans
Cook Time:  1 hour


Ingredients: 
7 cups of cooked black beans ( make your own or use 2 large cans of organic canned beans)
1 cup of chopped red or yellow bell pepper
1 cup of chopped onion
4 cloves of fresh garlic , chopped
2 Tablespoons of olive oil
Cracked black pepper to taste
3 cups of water
6 cups of vegetable broth
1 jalepeno, seeded and chopped
 1 teaspoon smoked paprika ( I got mine at Trader Joe's ) or more to taste
 1 teaspoon chili powder
1 teaspoon of ground cumin
Add cooked rice to each bowl.
1/2 cup of diced red onion and red pepper for garnish

Directions: 

In a large soup pot slowly saute the onions, garlic, and red pepper in the olive oil.
Add the cooked beans, jalepeno, seasoning , water and vegetable broth. Bring to a boil and reduce to medium and cook for about an hour ( 1/2 hour covered;1/2 hour uncovered) , stirring occasionally. The beans will soften up into the soup.
If the liquid begins to cook down and the soup thickens too much, add an additional 1 cup of water and 1 cup vegetable broth. Season with with additional black pepper and smoked paprika to taste.
For a thicker soup- use an immersion blender to blend it partially.  Garnish with chopped red onion and chopped red pepper.

These will cook down and almost disintegrate in the soup and the red pepper
flavor will be very mild ( I only had a green pepper) 

What are the Heath Benefits of Black Beans ?

• Packed with antioxidants.The darker a bean, the greater its antioxidant value, making black beans antioxidant superstars even surpassing the antioxidants in oranges! Studies report that  antioxidants help boost our immune systems to help protect against cancer, degenerative disease, and general health.
• Loaded with fiber. In addition, black beans are loaded with fiber which helps rid toxins from building up in your system by keeping your elimination regular. 
• Does it Fight Heart disease ? Just one of many available studies was an impressive 19 year study that followed 10,000 persons ( Archives of Internal Medicine). The study found that high fiber foods like black beans, helps prevent heart disease. Eating at least 21 grams of fiber rich foods a day brought down the risk for heart disease by at least 15 %. A cup of black beans provides about 12 grams of heat healthy fiber.
• Stabilizes Blood sugar  Fiber also helps you maintain healthier glucose metabolism, so the high fiber content of black beans can help maintain healthy blood sugar levels.
• Provides lots of Minerals. Black beans are a good source of minerals including iron, magnesium, and folates. If you have Celiac, check with your doctor, you may may be low in minerals due to years of poor absorption. ( especially iron)
• Low in calories and fat- black beans are filling, satisfying and taste great, yet they are low in calories and low in fat. On Weight Watchers, they are  one of the suggested filling foods.

My Notes:

• For an interesting kick, add 1/3 of a cup of vinegar ( white or apple cider) to the soup during the last 15 minutes of cooking.  
• I add 1/4 cup of cooked white or brown rice to each bowl before eating
• I sometimes top each bowl with plain Greek Yogurt or sour cream 
• Chopped red onion and raw chopped green or red peppers is also a good garnish 
• Freeze leftover soup for another meal ( freezes well) 
• If cooking your own black beans, make them the day before
• Make your rice while the soup cooks or the day before

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Pin It Please leave a comment so I know you stopped by. Scroll down to the end of the post and click on comments.

Cauliflower Rice Snow Patties-

Low Carb, easy, delicious and nutritious describe these real food cauliflower snow patties that are baked in the oven, not fried. They are my new low carb Hanukkah latke! I need to watch my carbs and this is the perfect solution for me,

Mexican Lentil Soup ( Vegan)

This flavorful Mexican lentil soup contains fresh garlic, ground cumin, and chopped cilantro-all  tasty Mexican spices. With the addition of diced tomatoes, red and hot peppers, and fresh lemon juice, the lentils morph into a creamy soup that is both satisfying and delicioius.

Talk about clean eating- garlic, cumin, and cilantro are full of powerful antioxidants and the soup is full of health giving colorful vegetables and protein/fiber rich lentils.  Just real food that is good for you.

It's easy to make too. Lentils cook up somewhat quickly, so you can prep and cook this delicious soup in just under an hour. The hearty soup makes a lovely presentation whether you plan to serve it to your family or to company as a meal starter, and it freezes well too. So, if you are just two people, make a pot and freeze the rest for another night. ( It's always fun to have something you can just pull out of the freezer)

I decided to use my immersion blender to blend the soup lightly just before serving it. The light blending made all the difference, so don't skip that step! And make sure to add lot's of freshly chopped cilantro to each bowl. Personally , I do not like hot chili peppers BUT you might, so add it if you like! What a soup!! Enjoy

This soup would go great with my Homemade Mango Salsa or my Vegan Avocado Caprese Appetizer

Do you eat soup in the summer?
I do . In fact, I eat soup all year round any time of the day.
But if you don't , just pin the recipe for the fall when you might be ready for a nice bowl of delicious hot soup!

This naturally gluten free soup is also vegan and can be made into a full meal by adding  a 1/4 cup of cooked brown rice or 1/4 cup of cooked quinoa to each bowl ( Although it doesn't need it) .

A piece of garlic dropped into the bowl and it's in all the photos!!!

Author: Judee Algazi from Gluten Free A-Z Blog
Prep Time: 10-15 minutes
Cook Time 45  minutes
Serves : 6-8 bowls
Freezes

Ingredients: 
2 teaspoons olive oil or olive oil spray
1 medium red onion, diced
6 cloves of garlic, pressed or chopped fine
1 medium red pepper , diced
1 and 1/4  cups of brown or green lentils, uncooked
1 14 ounce can of diced tomatoes ( I used organic and no BPA cans) low salt if possible
5 cups water
5 cups vegetable broth
2-3 teaspoons of cumin ( or to your taste)
1/2 cup freshly squeezed lemon or lime juice
1/2 cup chopped cilantro plus 1/2 cup to use to garnish each bowl
Optional: hot pepper to taste

Directions: 
In a large wide soup pot, saute the onions and red peppers in the oil for two minutes ( stirring). Add the garlic and lentils and saute an additional minute or two . Next add the can of diced tomatoes, water, broth, and 2 teaspoons of the cumin. Bring to a boil,  turn down to a simmer, and cook until lentils begin to soften about 1/2 hour. Add the lemon juice and cilantro, stir and taste. If you love cumin, add the additional ground cumin. Continue to cook for another 10-15 minutes. Turn off soup. Using an immersion blender, place the stick into the soup pot and blend lightly. Serve and top with freshly chopped cilantro in each bowl.

My Notes: Top each bowl of soup with a dollop of Greek yogurt or sour cream, some shredded cheddar cheese, or extra lemon juice ..or add some GF corn tortilla strips for a Mexican tortilla lentil soup. We  enjoyed our soup vegan and just added lots of fresh chopped cilantro and a touch of extra lemon juice.. This soup freezes well too. I blended it before freezing.

Beet Detox Drink + my favorite beet recipes

 Do you like beets?
 Beets are one of nature's natural and potent detoxifiers.
 The components of this bright red vegetable help provide an avenue for harmful toxins to be eliminated from the body. I've included a way to use raw beet for juicing to make a Beet Detox Drink and 5 of my favorite cooked beet recipes!

After indulging during the holidays, I felt it was time to get back on track- adding more vegetables like beets to my diet, just makes sense to help detox  some of the bloat, toxins, and few extra pounds that I've accumulated. 

To detox with beets: add a 1/4 fresh beet ( peeled) to your favorite fresh juice ( made in the juicer)  or add to a smoothie - remember : raw beets are potent, you don't need a lot.

My Beet Detox Drink

• I sometimes juice using my juicer ( not a Bullet )
• 2 -3 carrots,
• 2 stalks celery,
• 1/4 beet,
•  4 stalks romaine lettuce,
• 1/2 cucumber ( all organic) .
• After juicing,  I add some water to the glass so it is not too sweet and a teaspoon of olive or coconut oil. ( need to know more ? here is more in depth info on how and what to juice- need more energy? then juice
• _________________________________________________________________

Don't like beets?

Here are two other ways to use food to detox 
without using beets

1. Winter Soup Detox Soup - the most popular post on my blog- everyone loves nourishing, satisfying, warming winter detox

2. Morning ph balancing drink- my #2 most popular post
    Drink This, lose weight

_______________________________________________________________________

Eliminating junk food, processed foods, and adding a fresh vegetable smoothie or fresh vegetable juice daily is a great way to get started!

Cooked beets are delicious and contain valuable nutrients and antioxidants. Even kids love them!The best part is that they are actually  low in calories, have significant fiber, low in fat, rich in potassium and have zero cholesterol. (sounds like a good choice)

Two reasons that I often forget to eat or make beets

1. I love them, but my husband won't touch them with a ten foot poll.
2. They can be a little messy to make and do stain, so you have to be careful.

I've learned to use rubber gloves when handling them.

If you are looking to add more variety to your meals and want to improve your diet, don't forget about beets!

My Favorite Beet Recipes

Beet Salad with Lemon, Celery and Mint  is a favorite recipe that has a rich lemony taste. This crunchy side dish can be eaten with just about any meal. It hints a Middle Eastern flavor that is very inviting.  I like beets topped with a dollup of Greek yogurt or sour cream. (otherwise this recipe is vegan gluten free/grain free)

Beet and Orange Salad in White Balsamic Vinegar is colorful to look at and makes a beautiful presentation. The sweetness of the beets and oranges mixed with tart balsamic vinegar makes a tangy side dish that is sure to please all beet lovers! Vegan, gluten free/grain free)

Quinoa Lover's Salad with Roasted Beets- This is one of our favorites! It is a perfect entrée that satisfies your vegetarian or vegan guests while delighting meat eaters as a side dish. Quinoa is high in protein, light in taste, and nutrient dense. The addition of roasted beets makes it hearty and delicious. (vegan, gluten free/ )

Medley of Roasted Winter acorn Squash and roasted beets is a perfect combination that adds a little sweetness to the blander acorn squash. Roasting the vegetables brings out the best flavors. ( vegan, gluten free/grain free) 

Hearty Beet Borscht Soup; Cold or hot- I think you either love beet soup or you hate it! I'm used to it because of my eastern European background. My grandparents and parents ate it on a regular basis: hot in the winter and cold in the summer. ( my grandmother lived to be 107 - was it the borsht??? (vegan, gluten free/grain free)

Caramelized Beets in Balsamic Glaze- Simple to make; a delight to eat. We enjoy this easy but delicious way to eat beets. Looks pretty too.

What are your favorite beet recipes? Please share

I will be sharing on My blog carnival list

including: 

   Happy Healthy Blog Party    Gluten Free Wednesday,  Whole New Mom Wed Carnival  Coastal Charm,  and

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Let me know

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Good food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian/vegan and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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Disclaimers: 

The information on this blog is for educational purposes only. Always check with your doctor before making changes to your diet.

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