Slow Cooker Beef Bourguignon

2 center-cut bacon slices, chopped

2 lb. boneless lean chuck roast, trimmed and cut into 2" pieces

1/2 c. all-purpose flour

3 T. olive oil, divided

1 c. dry red wine

2 c. unsalted beef stock

3 c. carrots, diagonally cut

10 oz. fresh cremini mushrooms, halved

1 8-oz. package frozen peeled pearl onions

1 T. chopped fresh thyme

3 T. chopped fresh flat-leaf parsley

1 T. red wine vinegar

1-1/2 t. kosher salt

1/2 t. black pepper

12 oz. egg noodles

Cook bacon in a large skillet over medium heat, stirring often, until crisp, 5-6 minutes. Using a slotted spoon, transfer bacon to a 6-qt. slow cooker, reserving drippings in skillet. 

Increase heat to medium-high. Toss together beef and flour in a large bowl. Add one third of coated beef and 1 T. oil to skillet. Cook, turning occasionally, until browned, 7-8 minutes, then transfer to slow cooker. Repeat with 2 more batches of floured beef.

Add remaining coating flour from bowl to drippings in skillet and whisk until smooth. Stir in red wine and bring to a boil over medium-high heat. Add wine mixture, beef stock, carrots, mushrooms, pearl onions, and thyme to slow cooker. Cover and cook on LOW until meat is tender and sauce is thickened, about 8 hours. 

Cook noodles per package directions. Stir parsley, vinegar, salt, and pepper into beef mixture. Serve over hot noodles.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 51. 

Slow Cooker White Bean Ragout

3 T. unsalted butter

3 8-oz. pkg. fresh cremini mushrooms, chopped

2 T. finely chopped garlic

1-1/4 t. kosher salt

3/4 t. black pepper

3 fresh thyme sprigs

3 T. tomato paste

1 c. unsalted vegetable stock

3 15-oz. cans no-salt-added cannellini beans, undrained and divided

6 c. chopped fresh spinach

1 T. red wine vinegar

2 T. olive oil

1 T. chopped fresh flat-leaf parsley

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until mushrooms are very tender and liquid is evaporated, 8-10 minutes. Stir in garlic, salt, pepper, and thyme sprigs. Cook, stirring occasionally, 5 minutes. Stir in tomato paste.

Transfer mixture to a 6-qt. slow cooker. Pour in vegetable stock. Rinse and drain 1 can of cannellini beans. Stir drained beans and remaining 2 cans of undrained beans into slow cooker mixture. Cover and cook on HIGH for 3 hours. 

Add spinach and vinegar; stir until spinach wilts. Remove and discard thyme sprigs. 

To serve, drizzle lightly with oil and sprinkle with parsley.  

Serves 6.

Adapted from Cooking Light Slow Cooker, p. 29.

Lentils Bolognese

4 c. halved fresh cremini mushrooms

2 c. chopped onions

2 c. chopped tomatoes

1-1/2 c. dried brown lentils, rinsed and drained

1-1/2 c. sliced carrots

1/4 c. tomato paste

3 cloves garlic, minced

2 t. dried Italian seasoning, crushed

1-1/2 t. salt

1/2 t. black pepper

1 4" x 1" Parmesan cheese rind (optional)

2-1/2 c. vegetable broth

1/2 c. dry red wine

1/4 c. heavy cream

1-1/2 t. chopped fresh rosemary

Hot cooked spaghetti

Shaved Parmesan cheese

In a 5 or 6-quart slow cooker, combine mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, Parmesan rind, vegetable broth, and red wine. Cover and cook on low for 9-10 hours.

If Parmesan rind hasn't dissolved, remove and chop rind, then return it to the cooker. Stir in cream and rosemary. 

Serve lentils over spaghetti and top with Parmesan cheese.

*To prep ahead: Place mushrooms, onions, tomatoes, lentils, carrots, tomato paste, garlic, Italian seasoning, salt, pepper, and Parmesan rind in a plastic bag or storage container and refrigerate up to 3 days.

Serves 6.

Adapted from Slow Cooker: Bring on the Cozy BH&G magazine, p. 29.

Farfalle with Mushrooms

10-12 oz. farfalle pasta

2 T. extra-virgin olive oil

2-3 cloves garlic, minced

10-12 oz. cremini, baby bella, or white mushrooms, cleaned and sliced

1/2 c. grated fresh Parmesan cheese, plus more for topping

Salt and freshly ground pepper to taste

Cook the paste per package directions and drain.

Meanwhile, heat the oil in a skillet. Add the garlic and saute over low heat, just until the garlic begins to turn golden, about 1 minute.

Add the mushrooms. Cover and cook, stirring occasionally, until they are tender and have released some of their liquid, about 10 minutes.

Combine the paste with the mushroom mixture in a serving container. Add the Parmesan cheese and toss together. Season with salt and pepper and serve immediately, passing additional Parmesan cheese for topping, if desired.

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 76.

Slow Cooker Beef with Red Wine Sauce

3 lb. boneless beef chuck roast, cut into 1" pieces

1 medium onion, sliced

1 lb. fresh mushrooms, halved

1 1.6-oz. package brown gravy mix

1 10-oz. can beef broth

1 c. red wine

2 T. tomato paste

1 bay leaf

Hot cooked egg noodles or rice

Chopped fresh parsley for garnish

Place beef, onion, and mushrooms in a 6-qt. slow cooker. Whisk together gravy mix, beef broth, red wine, and tomato paste. Pour mixture evenly over beef and vegetables. Add bay leaf. Cover and cook on HIGH for 6 hours. Remove and discard bay leaf. Serve over noodles or rice. Garnish with parsley, if desired. 

Serves 6.

Adapted from Southern Living Dinner in a Dish, p. 217.

Creamy Turkey Pasta Bake

6 c. sliced collard greens

3 c. sliced mushrooms

2 T. oil

1 lb. cooked pasta (shells, twists, or penne)

3 c. cooked turkey

2-1/2 c. cream

1-1/4 c. Parmesan cheese

2 t. kosher salt

3/4 t. black pepper

1-1/2 c. shredded mozzarella cheese

Saute collard greens and mushrooms with oil in a skillet over medium heat until tender. Stir in pasta, turkey, cream, Parmesan cheese, salt, and pepper. Transfer to a 13 x 9" baking dish. Top with mozzarella cheese. Bake at 375 degrees for 15 minutes.

Serves 8.

Adapted from Southern Living magazine, Nov. 2023, p. 110.  

Triple-Cheese Broccoli Puff

1 c. sliced fresh mushrooms

1 T. butter

3 oz. cream cheese, softened

6 eggs

1 c. 2% milk

3/4 c. biscuit baking mix

3 c. frozen chopped broccoli, thawed

6 strips of bacon, cooked and crumbled (optional) 

2 c. shredded Monterey Jack cheese

1 c. 4% cottage cheese

1/2 t. salt

Preheat oven to 350 degrees. Grease a 2-1/2-qt. baking dish.

In a small skillet, saute the mushrooms in butter until tender; set aside. 

In a large bowl, beat the cream cheese, eggs, milk, and biscuit mix until just combined. Stir in the broccoli, bacon (if using), cheeses, salt, and mushrooms.

Pour into prepared baking dish. Bake, uncovered, at 350 degrees for 50-60 minutes. Let stand for 10 minutes before serving.  

Serves 8.

Adapted from TasteofHome.com. 

One-Pot Farro with Peas

1-1/3 c. dry farro

1 8-oz. package fresh button mushrooms, quartered

1 c. chopped onion

6 cloves garlic, minced

1 t. dried thyme, crushed

3 c. low-sodium vegetable broth

2 c. frozen peas

1/2 t. lemon zest

3 c. fresh baby spinach

Sea salt and freshly ground black pepper, to taste

2 T. chopped fresh chives

Lemon wedges

If using whole farro, place it in a large bowl. Cover with cold water and let it stand 30 minutes to overnight. (The longer it soaks, the faster it will cook.) Drain.

In a large pot, cook mushrooms, onion, garlic, and thyme over medium heat for 3-4 minutes, stirring occasionally and adding 1 T. vegetable broth as needed to prevent sticking. Add remaining broth and the farro. Bring to boiling; reduce heat, cover, and simmer 15-20 minutes or until farro is tender. (Whole farro may take longer if soaked for a shorter time.)

Stir in peas and lemon zest; cook 2 minutes. Stir in spinach; cook just until spinach has wilted. Season with salt and pepper. Sprinkle with chives and serve with lemon wedges.

Makes 6 c.

Adapted from ForksOverKnives.com.  

Any-Meal Enchilada Casserole

1-1/2 c. sliced fresh button mushrooms

1 c. chopped onion

1 c. chopped green and/or red bell pepper

3 cloves garlic, minced

1 15-oz. can no-salt-added black beans, rinsed and drained

1 c. frozen whole kernel corn

2 t. chili powder

1 t. ground cumin

1-1/2 c. steamed cubed sweet potato (1/2" cubes)

Sea salt and freshly ground black pepper, to taste

10 6" corn tortillas, cut into quarters

1-3/4 c. fresh salsa

1 avocado, seeded, peeled, and chopped

1/4 - 1/2 c. chopped tomato

1/4 c. chopped fresh cilantro

Lime wedges

Preheat oven to 375 degrees. In a large skillet, cook mushrooms, onion, bell pepper, and garlic over medium heat for 5 minutes, stirring occasionally and adding 1-2 T. water as needed to prevent sticking.

Add beans, corn, chili powder, and cumin. Cook 2-3 minutes or until hot. Carefully stir in sweet potato cubes. Season with salt and pepper.

Spoon half the vegetable mixture into a 3-qt. rectangular baking dish. Top with half the tortilla wedges. Layer remaining vegetable mixture over tortillas and finish with remaining tortilla wedges. 

In a food processor, process salsa until mostly smooth. Spread over enchiladas.

Bake, covered, 25-30 minutes or until bubbly around edges. Sprinkle with avocado, tomato, and cilantro. Serve with lime wedges.

Adapted from ForksOverKnives.com.

Jennie's Lentil Casserole

2 T. oil, plus more for topping

1 onion, chopped

3 medium carrots, chopped

3 stalks celery, chopped

1-1/2 pt. (3 c.) vegetable stock

9 oz. red lentils

1 t. mixed herbs

2-3 drops Tabasco, or more to taste

2 T. tomato puree (1/2 small can)

6 oz. mushrooms, sliced

2 zucchini, diced

Olive oil

3 oz. fresh breadcrumbs (panko, if possible)

3 oz. grated cheese (cheddar, pepper jack, or what have you)

Saute onion in oil until soft.. Add carrots and celery; saute until crisp tender. Add vegetable stock, lentils, herbs, Tabasco, and tomato puree. Simmer for 20 minutes. Add mushrooms and cook a few minutes more. Pour into shallow casserole. (Mixture will be like an extremely thick soup.) 

Mix breadcrumbs and grated cheese with enough olive oil to make a thick paste. Spread evenly on top of casserole. Bake at 350 degrees until topping is golden and crisp.   

Adaptations: Other vegetables, such as golden beets, will also work. This is a good "clean out the fridge" dish.

Adapted from Keeping It Simple, shared by Jennie Solomons Schillig.

Creamy Chicken & Mushroom Pasta

8 oz. wide egg noodles

3 T. unsalted butter, divided

1/4 c. olive oil, divided

24 oz. sliced cremini mushrooms

1-3/4 t. kosher salt, divided

1-1/2 c. unsalted chicken broth

3/4 c. half-and-half

2 t. sherry vinegar

2 c. shredded cooked chicken breast (from 1 rotisserie chicken)

3 T. chopped fresh tarragon, divided

Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 T. butter. Partially cover with lid to keep warm.

Meanwhile, heat 3 T. oil in a large, high-sided skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3-4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 T. oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3-5 minutes.

Add 3/4 t. salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8-10 minutes. Remove from heat. Add vinegar and remaining 2 T. butter. Fold in chicken, 2 T. tarragon, and remaining 1 t. salt. 

To serve, top noodles with mushroom mixture and garnish with remaining 1 T. tarragon.

Serves 4.

Adapted from Real Simple magazine.  

Baked Tortellini Alfredo with Mushrooms

1/4 c. unsalted butter

1 8-oz. package cremini mushrooms, sliced (about 4 c.)

2 garlic cloves, minced

1 c. heavy whipping cream

1/2 c. whole milk

1/2 t. kosher salt

1/4 t. black pepper

1/4 t. ground nutmeg

8 oz. Parmesan cheese, finely shredded, divided

2 8-oz. packages refrigerated three-cheese tortellini, cooked per package directions

2 T. chopped fresh flat-leaf parsley

Preheat oven to broil with rack 8" from heat. 

Melt butter in a 10" oven-proof (cast-iron) skillet over medium. Add mushrooms in an even layer and cook, undisturbed, for 4 minutes. Stir and continue cooking, stirring occasionally, until golden brown, another 4 minutes. Stir in garlic. Cook, stirring constantly, until fragrant, about 1 minute.

Stir in cream and milk and bring to a simmer over medium, stirring occasionally. Cook, stirring often, until slightly thickened, about 8 minutes. Stir in salt, pepper, nutmeg, and 1-3/4 c. of the Parmesan cheese, until smooth.

Stir in the cooked tortellini until coated. Sprinkle with remaining 1/4 c. Parmesan. Broil in preheated oven until sauce is bubbly and cheese is light golden brown, 3-5 minutes. Sprinkle with parsley.

Serves 4.

Adapted from Southern Living magazine, October 2020, p. 118. 

Lentil & Mushroom Soup

1/2 c. green lentils (measure generously)

1 large onion

1 large clove garlic

2 T. butter

1-1/2 c. mushrooms, wiped clean and chopped

3-1/2 c. water or vegetable stock

Sea salt

Freshly ground black pepper

2 T. chopped fresh parsley, for garnish

Soak, drain and rinse the lentils per package directions.

Peel and chop the onion, crush the garlic, and saute them together in a large saucepan with the butter for 5 minutes. Add the mushrooms and saute 4-5 minutes more. Add the lentils and the water or stock. Cover and simmer gently for 1 to 1-1/4 hours, or until lentils are tender. 

Whizz the soup in a food processor or blender. Season it with salt and pepper to taste. Rewarm it in the saucepan and serve sprinkled with parsley.

Serves 4-5.

Adapted from The Bean Book, p. 5.

Memphis Dry-Rub Mushrooms

1/2 c. packed dark brown sugar

1/4 c. hot paprika

2 T. kosher salt

2 T. onion powder

2 T. garlic powder

1 T. ground black pepper

1-1/2 t. cumin seed

1-1/2 t. dry mustard

2 lb. large clusters of black oyster, lion’s mane, or portobello mushrooms (if using portobello, get the largest you can find)

1/2 c. canola oil or grapeseed oil

1/4 c. Worcestershire sauce

In a large bowl, combine brown sugar, paprika, salt, onion powder, garlic powder, pepper, cumin seed, and mustard; mix well. Reserve 1/4 c. rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.

Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) If needed, carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.

Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 c. dry rub into the nooks and crannies of the mushrooms.

Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

Serves 3-6.

Adapted from cooking.nytimes.com.

Roasted Mushroom Enchilada Filling

1 large yellow onion
1-1/2 lbs. mixed fresh mushrooms, quartered (about 6 c.)
1/4 c. olive oil
3/4 t. kosher salt

Preheat oven to 450 degrees with racks in upper and lower thirds. Thinly slice half of onion (reserve other half for another use).

Toss sliced onion, mushrooms, olive oil, and salt in a large bowl. Divide mushroom mixture between two baking sheets and spread in an even layer. Roast for 20 minutes. Stir and continue roasting until golden brown, 5-10 minutes.

Use mushroom mixture to fill enchiladas per usual recipe.

Serves 4.

Adapted from Real Simple magazine, March 2020, p. 101.

African Sweet Potato Stew

5 c. peeled, chopped sweet potatoes
3 c. sliced or halved fresh white mushrooms
1-1/2 c. small cubes of fresh pineapple
3/4 c. uncooked green lentils
1-1/2 c. chopped onion
2 T. tomato paste
2 t. curry powder
1/4 t. ground ginger
1/4 t. cayenne pepper
1 garlic clove, minced, or 1/4 t. garlic powder
3 c. vegetable broth
1 c. chopped fresh spinach leaves, lightly packed
1/4 c. peanut butter
1 T. lime juice
1/2 c. chopped peanuts, for topping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Combine the sweet potatoes, mushrooms, pineapple, lentils, onion, tomato paste, curry powder, ginger, cayenne pepper, garlic, and broth in the prepared crock and mix well. Cover and cook on LOW for 3 to 4-1/2 hours, or until the sweet potatoes, lentils, and onion are tender.

Add the chopped spinach leaves, peanut butter, and lime juice. Stir well, Cook just until heated through.

Serve in bowls, topped with chopped peanuts.

Leftovers will freeze for up to 3 months.

Serves 4 or 5.

Adapted from Stock the Crock, p. 30. 

Baked Rice with Wild Mushrooms & Cheese

1/3 c. dried porcini mushrooms or dried shiitake mushrooms
2-1/2 c. hot water, divided
1/3 c. sun-dried tomatoes (not oil-packed)
1 t. olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 c. brown rice
Salt to taste
½ t. rubbed sage
½ t. pepper
½ c. shredded reduced-fat sharp cheddar cheese
2 T. grated Parmesan cheese

Place mushrooms in small bowl and pour 1-1/2 c. hot water over them. Place sun-dried tomatoes in a separate small bowl and pour remaining 1 c. hot water over them. Let both stand until softened, about 20 minutes.

Scoop mushrooms out of soaking liquid, reserving liquid. Finely chop mushrooms. Strain soaking liquid through a fine-meshed sieve into a bowl. Strain sun-dried tomatoes soaking liquid into the same bowl and set aside. Coarsely chop tomatoes.

Preheat oven to 350 degrees. Heat olive oil and 3 T. of soaking liquid in medium saucepan over medium heat. Add onion and garlic and cook until onion is golden, about 7 minutes.

Add rice, stirring to coat. Add mushrooms, tomatoes, remaining soaking liquid, salt, sage, and pepper to pan and bring to a boil. Transfer rice mixture to an 8” square glass baking dish. Cover with foil and bake until rice is tender and liquid has been absorbed, about 40 minutes.

Sprinkle hot rice with cheddar and Parmesan cheeses.

Note: Can also use fresh sliced mushrooms; if using fresh mushrooms, replace the mushroom soaking liquid added to rice with 1 c. water.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 118.  

Mushroom Ragout

1 c. vegetable broth, divided
1 onion, chopped
4 garlic cloves, finely chopped
1 c. chopped carrots
2 lbs. sliced fresh mushrooms (shiitakes, button, cremini, etc.)
2 t. fresh thyme or 1 t. dried thyme
1/2 c. tomato puree
2 T. low-sodium soy sauce
Black pepper to taste
1/4 c. chopped fresh parsley, for garnish

Heat 1/4 c. of the vegetable broth in a large saute pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Add the garlic, carrots, mushrooms, and thyme. Cover and cook 8 minutes, stirring occasionally. Add the remaining broth, tomato puree, and soy sauce. Stir and bring to a boil over medium-high heat. Reduce heat, cover, and simmer on low for 30 minutes. Season with pepper and serve hot over rice or polenta. Garnish with parsley just before serving.   

Makes 4-6 servings.

Adapted from The Vegan Starter Kit, p. 137. 

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Wild Mushroom Toasts

2 T. olive oil, plus more if needed
1 lb. mixed mushrooms, sliced or quartered if large
Kosher salt and pepper
1 red chile, thinly sliced
1/4 c. flat leaf parsley, chopped
1/2 c. fresh ricotta cheese
1/2 c. goat cheese, softened
4 thick slices country bread, toasted

Heat large skillet on medium-high. Add oil and, in 3 batches, cook mushrooms, tossing occasionally, until golden brown and tender, 4-6 min. Season with salt and pepper. Transfer to a bowl and repeat with remaining mushrooms, adding more oil as necessary. 

Add red chile to skillet and saute until tender; mix with mushrooms and parsley.

In separate bowl, combine ricotta and goat cheese. Spread evenly among toasts, then top with mushroom mixture. Serve immediately.

Serves 4.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 130.