Combines best olive oil with this versatile fungi for enhanced health benefits – particularly for gut health.
Mushroom Recipes With Extra Virgin Olive Oil
Mushrooms themselves are just so versatile. You can use them to make mushroom soup, put them in your bone broth, or pair them with a protein such as chicken or beef and serve them on the side or on top with some healthy oils.
Here are our suggestions for some great mushroom recipes including Morocco Gold extra virgin olive oil:
Italian Vegetarian Stuffed Mushrooms Recipe
Ingredients
- 18 medium mushrooms (destemmed and stems diced)
- Chickpeas
- 2 tablespoons Morocco Gold extra virgin olive oil
- ¼ cup minced small onion (minced)
- 2 garlic cloves (minced)
- Balsamic vinegar
- Parmesan
- Parsley
- Pepper
Instructions
- Start with medium size mushrooms that are wide with large stems. Those are usually best for stuffing. During the holidays, you'll also find them labeled in grocery stores as "stuffing mushrooms". Wipe them clean using a damp paper towel.
- Next, hollow out the mushrooms by popping them off with your hands (keep the stems!). Place on a baking dish and spray with cooking spray. You don't have to use parchment paper, and it's actually best not to so the mushrooms don't sweat too much.
- Now you'll prepare the vegetarian stuffing for the mushrooms. Add the onions, mushroom stems and garlic to a pan with some extra virgin olive oil and cook for a few minutes until fragrant. Then stir in the thyme and walnuts, cook for another minute and then take off the heat. This is where all the flavor in the dish comes from!
- Next, combine the chickpeas, parmesan, parsley, balsamic vinegar, pepper in a small bowl, and mash together to form a paste like texture. You can leave out the balsamic vinegar, but the liquid helps to mash everything and the acidity rounds out the flavor.
- Add the chickpeas mixture with the cooked onions and mushroom mixture and combine well. You're pretty much done making these vegetarian stuffed mushrooms, so yay!
- Spoon the vegetarian stuffing into the mushrooms, sprinkle over some parmesan and bake. It helps to gather the mushrooms close to each other when filling them so you don't lose too much of the filling on the baking dish. This is especially helpful when adding the parmesan cheese.
Hungarian Mushroom Soup
Ingredients
- 4 tablespoons of Morocco Gold extra virgin olive oil
- 1 ½ cups white onions, chopped
- 1 lb. mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 teaspoon EACH: dried thyme AND dried mushroom powder
- Chicken stock
- Soy sauce
- Lemon juice
- Milk
- Flour
Instructions
- Pour the extra virgin olive oil into a soup pot or dutch oven over medium heat and sauté the onions and mushrooms in olive oil for 5 minutes. Then season with the dried thyme, dried dill weed, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes. Stir the mixture often, so it doesn't brown too much or burn. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
- Slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen all that stuck on flavor. Allow the soup to gain a simmer and then let it reduce for 5 minutes. This step will help concentrate the mushroom flavor.
- While the soup is reducing, place the milk and flour in a mason jar (with a tight-fitting lid) and give it a shake until combined. Alternately, you can whisk the ingredients in a small bowl until they are smooth. Pour this mixture into the soup and continue to cook the soup for another 8-10 minutes or until the flour mixture thickens it.
- Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!
Mushrooms On Toast
Ingredients
- 1 slice wholemeal bread
- 1 ½ tbsp light cream cheese
- 1 tsp Morocco Gold extra virgin olive oil
- 3 handfuls sliced, small flat mushrooms
- 2 tbsp skimmed milk
Instructions
- Toast the bread, then spread with a little of the cream cheese.
- Meanwhile, heat the oil in a non-stick pan and cook the mushrooms in olive oil, stirring frequently, until softened.
- Spoon in the milk, remaining cheese and the mustard. Stir well until coated. Tip onto the toast and top with chives.
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