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Cremini mushrooms

Explore 117 recipes, 9 videos, and more

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Mushroom Sauce

Time:30 mins
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Sauteed Mushrooms

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 pound mixed mushrooms, such as cremini (trimmed, quartered), shiitakes (stems removed, caps thinly sliced), button mushrooms (thinly sliced)
  • Coarse salt and freshly ground pepper
  • 1 small shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup dry sherry
  • 1/4 cup heavy cream, optional
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Quesadillas with Chicken Sausage and Roasted Vegetables

Time:30 mins
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Mushroom-and-Celery Salad with Parmesan Cheese

Ingredients
  • 12 ounces fresh white or cremini mushrooms, thinly sliced
  • 6 ounces fresh chanterelle, porcini, oyster, or yellow oyster mushrooms, thinly sliced
  • 6 celery stalks
  • 7 tablespoons fresh lemon juice (2 to 3 lemons)
  • 3 tablespoons finely chopped shallot
  • 6 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces mixed baby lettuces, such as mache and mesclun
  • 6 ounces Parmigiano-Reggiano cheese
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Mushroom and Polenta Potpie

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 1/4 cups boiling water
  • 3 tablespoons unsalted butter
  • 1 clove garlic, peeled and minced
  • 1 medium shallot, peeled and minced
  • 10 ounces white-button mushrooms
  • 1 pound assorted wild mushrooms, such as cremini, oyster, chanterelle, and shiitake
  • 3 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 tablespoon tomato paste
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • 3 1/2 cups milk
  • 1 1/2 cups instant polenta
  • 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
  • 3 large eggs, separated
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Mushroom Ravioli

Ingredients
  • 1 ounce dried porcini mushrooms
  • 1 cup hot water
  • 1/4 cup olive oil, plus more for serving
  • 2 medium shallots, finely chopped (1/4 cup)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 2 pounds assorted fresh mushrooms, such as button, cremini, and shiitake, brushed clean, trimmed, and coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup ricotta cheese
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper, plus more for serving
  • 1 cup coarse semolina or cornmeal, for sprinkling
  • Fresh Pasta
  • All-purpose flour, for dusting
  • Unsalted butter, for serving
  • Sprigs of fresh thyme, for serving
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Individual Mushroom Lasagnas with Crispy Breadcrumbs

Ingredients
  • 1/4 cup assorted dried mushrooms, such as Polish, porcini, and morel, rinsed
  • 2 garlic cloves, lightly crushed
  • 3 sprigs fresh thyme
  • 3/4 cup heavy cream
  • 2/3 cup homemade or low-sodium store-bought chicken stock
  • 1/2 small loaf rustic Italian bread (about 12 ounces), crust removed, bread cut into small cubes (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 1 medium leek, white and pale-green parts only, thinly sliced into half-moons and rinsed well (about 1 cup)
  • 4 1/2 cups thinly sliced fresh assorted mushrooms, such as cremini, oyster, chanterelle, and morel (about 1 pound)
  • Fresh Spinach Pasta Dough, cut into twenty-four 3 1/2-inch squares
  • 1 cup plus 2 tablespoons finely grated Parmigiano-Reggiano cheese
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Coal-Roasted Mushrooms with Mint

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Rigatoni with Savoy Cabbage, Bacon, and Mushroom Sauce

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
  • 8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
  • 1/2 teaspoon dried peperoncino (hot red pepper flakes)
  • 2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
  • 1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
  • 1 teaspoon coarse salt, plus more for cooking pasta
  • 1 cup homemade or low sodium canned chicken stock
  • 1 pound rigatoni pasta
  • Freshly grated Grano Padamo cheese, for serving (optional)
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Spinach Salad with Mushrooms and Parmesan

Time:15 mins
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