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Ruokaboksi
Mushroom and champignon recipes

Mushroom and champignon recipes

Mushroom and champignon recipes bring extra flavour to weeknight cooking – our meal kit delivers the ingredients to your door.

Check out other tasty recipes like rice recipes, minced meat recipes, pot and stew recipes, lactose free, everyday food recipes, gluten-free, vegetarian food, dairy free, vegan recipes, asian recipes, wok recipes, vegan, potato recipes

Mushrooms release their best flavour when fried in a hot pan without a lid – that way their moisture evaporates and the surface can brown. Champignons are done in 5–7 minutes, stirring occasionally.

Popular mushroom dishes include creamy mushroom stew, mushroom stir-fry and mushroom sauce for steak or pasta. Fry mushrooms in batches rather than crowding the pan, as packed tightly they steam instead of browning.

In most recipes you can swap champignons for other cultivated mushrooms such as portobello or oyster mushrooms – the frying time stays almost the same, only larger mushrooms need a couple of minutes more. Dried wild mushrooms, on the other hand, should be soaked in hot water before use.

For a mushroom sauce, all you need besides mushrooms, cream and meat stock is a dash of soy sauce to add umami. Leftover fried mushrooms keep in the fridge for a couple of days and work as they are in an omelette or on bread.

In Ruokaboksi's mushroom recipes the mushrooms and other ingredients come in the right portion sizes, so a weeknight mushroom dinner comes together without unnecessary food waste.