Michael Davis
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta to roasted vegetable steaks. When it comes to nuts, walnuts are a popular pairing, adding a creamy texture and a nutritional boost to dishes like mushroom ravioli and sautéed mushrooms. Walnuts can also be combined with mushrooms to create vegetarian steaks or stuffed mushrooms, often alongside other nuts like pine nuts and sunflower seeds. Almonds are another nut that pairs well with mushrooms, especially when roasted with garlic and thyme.
| Characteristics | Values |
|---|---|
| Nuts that go with mushrooms | Walnuts, pine nuts, sunflower seeds, almonds |
| Recipe ideas | Mushroom and nut "steaks", mushroom ravioli with walnut sauce, sautéed mushrooms with walnuts and herbs, mushroom loaf, stuffed mushrooms |
| Other ingredients | Olive oil, salt, pepper, ricotta cheese, garlic, thyme, rosemary, parsley, cilantro, chicken stock, onion, celery, carrots, sage, miso paste, balsamic |
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What You'll Learn
Walnuts and mushrooms: a power pairing
Walnuts and mushrooms are a dynamic duo that can be the star of your favourite meals. Both ingredients are staples in most grocery rotations and can be combined to create a rich, earthy flavour and a soft yet crunchy texture.
One of the advantages of using walnuts and mushrooms is their versatility. They can be used in recipes for any occasion, from big holiday dinners to quick snacks. For instance, you can make a hearty walnut and mushroom soup in just 25 minutes for lunch or as a dinner starter. You can also try making stuffed Portobello mushrooms as a side or main dish, or mushroom ravioli with walnut sauce for a nutty spin on a classic.
Walnuts and mushrooms are also plant-based products that, when combined, create a hearty substitute for meat in recipes. For instance, you can make mushroom and walnut "meatballs" or walnut and mushroom "steaks" that are full of flavour and provide a good source of vegetarian protein.
If you're looking for a simple yet tasty dish, try making fettuccine with mushrooms, walnuts and Parmesan. This three-ingredient pasta is a quick and easy weeknight meal that can be served warm or at room temperature. Simply toss cooked fettuccine in a bowl with the mushrooms and walnuts, add grated Parmesan cheese, and season with sea salt and fresh black pepper.
So, if you're looking to impress your guests or simply want to add a nutritious twist to your favourite meals, give walnuts and mushrooms a try. With their unique flavours and textures, this power pairing is sure to elevate your culinary creations.
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Roasted mushroom and nut steaks
Ingredients
- Walnuts
- Mushrooms
- Sunflower seeds
- White wine vinegar
- Fresh lemon juice
- Parsley
- Oregano
- Thyme
- Ricotta cheese
- Olive oil
- Salt
- Black pepper
Method
Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Clean the mushrooms with a towel and finely chop the mushrooms, onions, and garlic. Spread the vegetables evenly on the baking sheets, drizzle with olive oil, and season with salt and pepper. Roast the vegetables for 15 minutes, then rotate the trays and roast for another 10-15 minutes until the mushrooms are dry and lightly browned.
Remove the vegetables from the oven and let them cool. In a food processor, blend the walnuts, sunflower seeds, white wine vinegar, lemon juice, parsley, oregano, thyme, and roasted vegetables until finely chopped. Transfer the mixture to a bowl and stir in the ricotta cheese. Taste the mixture and adjust the seasoning with salt and lemon juice if needed.
Prepare a baking tray with parchment paper and use a 3-inch round pastry cutter to shape the steaks. Press about 1/4 cup of the mushroom mixture into the cutter, then lift it up. Drizzle the steaks with olive oil and sprinkle with salt. Bake the steaks in the oven at 350 degrees Fahrenheit for 35-45 minutes, until crispy and golden brown.
Tips and Variations
- You can make the steak mixture 1-2 days in advance and store it in the fridge until you are ready to shape and bake the steaks.
- You can also freeze the shaped steaks and reheat them in the oven when needed.
- Walnuts and mushrooms are a classic pairing, but you can experiment with other nuts like pine nuts, almonds, or even nut butter.
- Try serving the steaks with a side of roasted vegetables, brown rice, quinoa, or a crunchy red cabbage salad.
Enjoy your delicious and nutritious roasted mushroom and nut steaks!
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Garlic roasted mushrooms with almonds
Ingredients
- 200g of mushrooms
- 30g of butter, softened
- 2 garlic cloves
- 1 teaspoon of thyme
- 2 tablespoons of flaked almonds
- Salt and pepper, to taste
Method
- Preheat your oven to 220°C (425°F).
- Grate or crush the garlic cloves into a small bowl of softened butter.
- Add thyme to the butter and garlic mixture and stir together. Set aside.
- Cut the mushrooms into chunks or thick strips. Small mushrooms, like buttons, can be cut in half.
- Pack the mushrooms into a baking dish, ensuring they sit in a single layer.
- Spread the garlic butter over the mushrooms with a spatula or the back of a spoon.
- Bake the mushrooms for 15 minutes.
- Remove the dish from the oven and sprinkle in the flaked almonds. Season with salt and pepper.
- Toss the ingredients together gently and return the dish to the oven for another 10 minutes, or until the almond flakes are toasted.
Tips and Variations
- For a more colourful dish, try not to toss or turn the mushrooms while baking.
- To add a touch of freshness, finish the dish with a squeeze of lemon and a sprinkle of thyme leaves.
- This recipe works well with any type of mushroom, including button, Swiss brown, cremini, portobello, and flat mushrooms.
- For a heartier meal, serve the garlic roasted mushrooms with almonds alongside steak, roast chicken, or toss them through long, wide pasta like pappardelle or fettuccine.
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Sautéed mushrooms with walnuts and herbs
Mushrooms and walnuts are a great combination for a hearty and savory dish. Walnuts add a crunchy texture to the soft bounce of mushrooms. They are both plant-based products that can be used as meat alternatives.
Ingredients:
- 2 pounds of baby bella (cremini) mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms
- Butter
- Olive oil
- Salt
- Pepper
- Fresh herbs like parsley, thyme, or cilantro
- Garlic
- Chicken stock (optional)
Instructions:
Start by cleaning the mushrooms and cutting them into 1/2-inch-thick slices. Heat olive oil in a large skillet or Dutch oven over medium heat. Once the oil is hot, add butter, mushrooms, salt, and pepper to the skillet. Sauté the mushrooms, stirring occasionally, until they are tender and release their juices (about 8 to 10 minutes). You can also add some soy sauce, balsamic vinegar, or red wine to enhance the savory flavor of the mushrooms.
In a separate rimmed baking sheet, toast the walnuts in the oven for about 4 minutes at 400° until lightly browned. Let them cool, then combine them in a food processor with the garlic, herbs, salt, and pepper. Add this mixture to the skillet and stir. If you'd like a saucier dish, add chicken stock, one tablespoon at a time, to create a sauce. Serve warm or at room temperature, and sprinkle with extra herbs.
You can also try variations of this dish, like adding Parmesan cheese, extra garlic, or a splash of lemon juice. Enjoy your flavorful and nutritious meal!
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Stuffed mushrooms with pine nuts and walnuts
This recipe for stuffed mushrooms with pine nuts and walnuts is a delicious, creative twist on the classic stuffed mushroom appetizer. It's a simple, tasty dish that's perfect for a party or gathering.
Ingredients:
- Large cremini mushrooms (baby bella or mini portobello) or white button mushrooms
- Pine nuts
- Walnuts
- Sun-dried tomatoes
- Pecorino or Parmesan cheese
- Parsley
- Garlic
- Extra-virgin olive oil
- Salt and pepper
Method:
Firstly, clean and stem the mushrooms, then season them. Place the cleaned mushroom caps, cavity side up, on a parchment-lined baking sheet. Drizzle them with olive oil, and season with salt and pepper.
Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, pine nuts, garlic, salt, and pepper. Then, generously spoon the filling into the mushroom cavities, piling it as high as you can.
Finally, bake the mushrooms. Drizzle them with more olive oil and bake for around 20 minutes, or until the mushrooms are tender and the filling is golden brown.
Tips:
For the best results, finely chop the filling ingredients so that each bite of mushroom has a little bit of everything. Also, remember to season the mushrooms before adding the filling—this simple step adds a lot of flavour to the dish.
Serve these stuffed mushrooms as an appetizer or, for a heartier meal, pair them with herbed farro or quinoa. Enjoy!
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Frequently asked questions
There are several recipes that use mushrooms and nuts, including roasted mushroom and nut "steaks", mushroom ravioli with walnut sauce, sautéed mushrooms with walnuts and herbs, and stuffed mushrooms with walnut and pine nut stuffing.
Walnuts, pine nuts, and almonds all pair well with mushrooms.
Combining mushrooms and nuts can add a crunchy texture and increase the protein content of a dish.
