Laura Smith
Mushrooms are a versatile ingredient that can be used in a wide variety of dishes. They are commonly used as a meat substitute due to their soft, spongy texture and earthy, umami flavour. They pair well with many vegetables, including root vegetables such as carrots, parsnips, and sweet potatoes, as well as asparagus, broccoli, Brussels sprouts, cauliflower, and zucchini. Mushrooms are also commonly used in pasta dishes, soups, and salads, where they can be paired with vegetables such as spinach, tomatoes, onions, and peppers.
| Characteristics | Values |
|---|---|
| Vegetables | Asparagus, Broccoli, Brussels sprouts, Cauliflower, Carrots, Parsnips, Sweet potatoes, Fennel, Green beans, Jackfruit, Kohlrabi, Leek, Rocket, Shallots, Spinach, Zucchini, Tomatoes, Peppers, Potatoes |
| Fruits | Apples, Cranberries |
| Herbs | Cilantro, Parsley, Garlic powder, Onion powder, Chives, Basil, Cinnamon, Thyme, Marjoram, Dill, Tarragon, Oregano, Aniseed, Mint, Kefir lime leaves, Lemongrass, Bay leaf, Chervil, Sage, Nutmeg |
| Nuts | Walnuts |
| Dairy | --- |
| Protein | Bacon, Cheddar, Chicken, Crab, Egg, Fish, Lentils, Prawns, Scallops, Veal, Steak |
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What You'll Learn
- Mushrooms with root vegetables like carrots, parsnips, and sweet potatoes
- Mushrooms with herbs and spices like parsley, basil, oregano, rosemary, and cinnamon
- Mushrooms with seasonal fruits like apples, cranberries, and apricots
- Mushrooms with grains and pulses like farro, barley, and wild rice
- Mushrooms with alliums like garlic, onions, and leeks
Mushrooms with root vegetables like carrots, parsnips, and sweet potatoes
Mushrooms are a versatile ingredient that can be paired with various root vegetables, including carrots, parsnips, and sweet potatoes, to create delicious and nutritious dishes. Here are some ideas for combining mushrooms with these root vegetables:
Mushrooms and Carrots
Roasted carrots and mushrooms make a delicious and elegant side dish, especially when seasoned with thyme. To prepare this dish, slice the carrots diagonally into even slices about 1/4–3/8 inch thick. Toss the carrots with olive oil, salt, pepper, and thyme, and then spread them out on a roasting pan. Roast the carrots for 15 minutes. While the carrots are roasting, prepare the mushrooms by washing and slicing them into even slices slightly thicker than the carrots. Toss the mushrooms with olive oil and add them to the pan with the carrots. Return the pan to the oven and roast for an additional 10–15 minutes, or until the vegetables are tender. Serve the roasted carrots and mushrooms hot, sprinkled with fresh parsley if desired.
Mushrooms and Parsnips
Wild mushroom and parsnip ragout is a hearty and flavourful dish that can be served over creamy polenta. To make this ragout, start by heating oil in a large skillet or Dutch oven over medium heat. Add onions, garlic, and thyme, and cook until the onions are translucent. Then, add the parsnips and cook until they begin to soften. Next, add a mixture of wild mushrooms, such as maitake, shiitake, porcini, or crimini, and cook until the mushrooms are well-browned and cooked through. Serve the mushroom and parsnip ragout over polenta, topped with cheese and hazelnuts, for a satisfying and elegant meal.
Mushrooms and Sweet Potatoes
Roasted sweet potatoes and mushrooms is a tasty and savoury combination that can be served as a side dish. To prepare this dish, preheat your oven to 400°F/200°C. Cut the sweet potatoes into 1-inch cubes, trying to make them a uniform size for even cooking. In a separate bowl, whisk together chicken or vegetable broth, balsamic vinegar, olive oil, and dried thyme. Toss the sweet potato cubes with half of the balsamic mixture, then spread them out on a baking sheet. Roast the sweet potatoes for 20–25 minutes, or until they are tender and lightly browned. While the sweet potatoes are roasting, prepare the mushrooms by washing, drying, and slicing them thickly. Toss the mushrooms with the remaining balsamic mixture, then add them to the pan with the sweet potatoes. Return the pan to the oven and roast for an additional 20–25 minutes, or until the mushrooms are done and lightly browned. Serve the roasted sweet potatoes and mushrooms hot, sprinkled with chopped parsley.
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Mushrooms with herbs and spices like parsley, basil, oregano, rosemary, and cinnamon
Mushrooms are a versatile ingredient that can be paired with many herbs and spices, including parsley, basil, oregano, rosemary, and cinnamon.
Mushrooms with Parsley
Parsley is a popular herb to pair with mushrooms, and this combination is used in recipes across different cultures. One such recipe is "Wild Mushrooms with Garlic and Parsley", also known as "persillade" in France and "la loro morte" in Italy. To make this dish, you can use a variety of mushrooms, such as hedgehog mushrooms, chanterelles, chicken of the woods, boletes, puff balls, or shrimp mushrooms. Simply cook the mushrooms with garlic and parsley, and you can also add some red chili for an extra kick.
Mushrooms with Basil
Mushrooms and basil also go well together, especially when combined with garlic. You can sauté the mushrooms with butter and garlic, and then add salt, black pepper, cayenne, parsley, and basil. This dish can be served as a vegetarian appetizer with crusty bread.
Mushrooms with Oregano
Grilled mushrooms with oregano and garlic is a classic and easy recipe that can be served during the holidays or any day. The key to this dish is using Greek olive oil and oregano to capture the flavors of Greece. To prepare, simply grease a baking pan, sprinkle garlic on the bottom, and place the mushrooms on top. Drizzle with olive oil, salt, and pepper, and grill until tender. You can also add vinegar to this dish for some extra tang.
Mushrooms with Rosemary
Roasted mushrooms with rosemary and garlic is another delicious combination. To make this dish, coat a baking sheet with cooking spray and cut the mushrooms to a similar size. Toss the mushrooms with olive oil, rosemary, salt, and pepper, and roast in the oven. You can also add garlic to the mushrooms halfway through cooking to prevent burning. These roasted mushrooms can be enjoyed on their own, as a side dish, or mixed into salads or pasta dishes.
Mushrooms with Cinnamon
While less conventional, mushrooms can also be paired with cinnamon to create an intense flavor profile. This unique combination is featured in Yotam Ottolenghi's "Mixed Mushrooms with Cinnamon and Lemon" recipe. To prepare, heat olive oil in a frying pan and add thyme, garlic, parsley, and cinnamon stalks. Slice or quarter your mushrooms and cook them in the pan. This dish can be served as a side and offers a crunchy texture that sets it apart.
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Mushrooms with seasonal fruits like apples, cranberries, and apricots
Mushrooms pair well with a variety of seasonal fruits, including apples, cranberries, and apricots. Each of these fruits can be used to create unique and flavourful dishes that showcase the versatility of mushrooms.
Apples and Mushrooms
The combination of apples and mushrooms can be a delightful pairing, offering a contrast between the savouriness of mushrooms and the sweetness of apples. One way to prepare this duo is by poaching the apples in a mushroom stock made with dried mushrooms and apple cider, creating a sauce that can be served with roast pork. Alternatively, you can caramelise apple pieces to serve on the side or create a potato and apple mash as a delicious accompaniment.
Cranberries and Mushrooms
Cranberries, with their inherent sweetness and tartness, can be used in both savoury and sweet dishes. For a rich and seasonal entrée, consider preparing shiitake mushrooms with cranberry sauce and creamy polenta or mashed potatoes. The strong, earthy flavour of shiitake mushrooms pairs well with the cranberry sauce, and infusing the sauce with fresh thyme adds an extra layer of flavour.
Apricots and Mushrooms
Mushrooms and apricots come together beautifully in a sweet spiced mushroom and apricot pilaf. This gluten-free and vegan dish combines oyster and portobello mushrooms with dried apricots, spices like cinnamon and star anise, and rice. The result is a robust and festive dish that pairs well with roast turkey or can stand alone as a main course with lightly cooked greens.
These combinations showcase how mushrooms can be enhanced by the sweetness and tartness of seasonal fruits, creating unique and flavourful culinary experiences.
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Mushrooms with grains and pulses like farro, barley, and wild rice
Mushrooms are versatile and can be cooked in a variety of ways. They are commonly used as a meat substitute for vegetarians and vegans. They have an earthy flavour and a soft, spongy texture.
When paired with grains and pulses like farro, barley, and wild rice, mushrooms can make for a hearty and satisfying meal. For instance, a creamy mushroom and barley risotto is a perfect comfort food. You can make it by sautéing chopped onions and garlic, adding sliced mushrooms, and gradually incorporating vegetable broth. You can also make a wild rice and mushroom salad with dried cranberries as an excellent side dish.
You can also make a stuffed acorn squash with a mixture of sautéed mushrooms, quinoa, and spices. This dish highlights the mushrooms and seasonal squash while providing a hearty and satisfying entrée.
Additionally, mushrooms can be used in soups and stews to enhance the umami flavour of the broth, making them heartier. For example, you can make a creamy mushroom and nutmeg soup as a delightful starter for a fall dinner.
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Mushrooms with alliums like garlic, onions, and leeks
Mushrooms pair well with alliums like garlic, onions, and leeks. Alliums are known for their pungent flavors and range from mild to sharp in taste. When cooked, they develop a sweeter taste, which can complement the earthy and umami flavors of mushrooms.
Garlic, for example, adds a punch of flavor to mushrooms, and sautéing garlic with mushrooms and vegetables like zucchini creates a quick and tasty side dish. You can also incorporate garlic powder when cooking with mushrooms to enhance the overall flavor of the dish.
Onions are another allium that pairs well with mushrooms. Sautéed onions and mushrooms form a great base for soups, stews, and risottos. For instance, you can make a creamy mushroom and barley risotto by sautéing onions and garlic, adding sliced mushrooms, and gradually stirring in vegetable broth and cream. This creates a rich, flavorful, and nutritious dish.
Leeks, a milder member of the allium family, also complement mushrooms. Leeks have a subtle onion-like taste and can be used in various dishes, such as soups, casseroles, and stir-fries. Combining leeks with mushrooms can add depth to your recipes.
Overall, alliums like garlic, onions, and leeks can enhance the flavor profile of mushrooms and create delicious and nutritious dishes.
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Frequently asked questions
Mushrooms pair well with vegetables like asparagus, broccoli, Brussels sprouts, cauliflower, cabbage, carrots, and zucchini.
Herbs like sage, parsley, basil, oregano, rosemary, thyme, chives, and dill complement the earthy flavours of mushrooms.
Mushrooms are very versatile and tend to go well with most vegetables. However, some people may not enjoy the combination of mushrooms with bitter vegetables like eggplant or endive.
You can make roasted mushroom and root vegetable medleys, toss them with olive oil, and add seasonings. Another option is to make a frittata with mushrooms, zucchini, and other vegetables of your choice. You can also sauté mushrooms and zucchini with garlic and onions as a quick side dish.
Yes, mushrooms are very versatile and can be paired with meats like chicken, beef, and pork. They are also commonly used as a meat substitute in vegetarian and vegan dishes. Mushrooms work well in pasta dishes, soups, and salads. Additionally, they pair well with grains, fruits, nuts, dairy, and spices.
