This week’s Vegetable Box Feature: Cremini Mushrooms
(aka: mini bella, baby bella or portobellini mushrooms)
Did you know?
Where to Store Them
You will want to be sure you store them properly because fresh mushrooms can spoil easily. Store them in a loose paper bag. Don’t store them in your crisper drawer! They will absorb all the moisture from around them and become a soggy mess way before you get a chance to use them.
Before enjoying your mushrooms or adding them to a recipe, wipe off any dirt or debris on your cremini mushrooms with a damp cloth to get rid of any dirt particles. You can run them under water but don’t drown them because they can become soggy and unusable. Once cleaned you can enjoy them whole or chop according to your recipe/preference.
How to Use:
There are plenty of ways you can cook cremini mushrooms in order to add them to different recipes, like sautéing or roasting. Sautéing your mushrooms in some butter is the best way to make cremini mushrooms because it brings out all of their natural flavors. Sautéing in olive oil will also give your mushrooms an earthy flavor. Roasted mushrooms are also great because they retain their natural flavor but the key to getting good results with this method is to not overcook them. You can also use cremini mushrooms in soups, sauces, sandwiches, risottos, salads, and even casseroles.
Roasted Zucchini and Mushrooms
Created by: Cassie Marshall
An easy vegetable side dish that the whole family will love!
4 medium zucchini, cut into 1/2" chunks
8 ounces cremini mushrooms stems removed and halved or quartered, depending on size
2 TBSP extra virgin olive oil
1 TBSP fresh thyme leaves or 1 tsp dried
salt & pepper to taste
1. Preheat oven to 400 degrees.
Created By: Taste of Home
The perfect addition to your weekend BBQ!
1/2 lb medium fresh mushrooms
1/4 cup butter, melted
1/2 tsp dill weed
1/2 tsp garlic salt
Grilled lemon wedges, optional
1. Thread mushrooms on four metal or soaked wooden skewers. Combine butter, dill and garlic salt; brush over mushrooms.
2. Grill, covered, over medium-high heat until tender, 10-15 minutes, basting and turning every 5 minutes. Serve with grilled lemon wedges if desired.
Almond Tamari Stuffed Mushrooms
Created by:Nicole Fetterly
These aren’t your average mushroom caps! A delicious and easy appetizer for your next party! A favourite with my family!
20 cremini mushrooms
1 tsp + 2 TBSP extra-virgin olive oil
1/4 cup raw almonds
1/2 medium onion
1 1/2 TBSP organic tamari, wheat- or gluten-free, if desired
1 TBSP balsamic vinegar
2 garlic cloves
1 TBSP fresh rosemary
1. Wipe mushrooms clean with damp cloth. Gently remove stems. Grease baking dish with 1 tsp olive oil, then place mushrooms in with stemless side up.
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