As we know, mushrooms are a great meaty ingredient, making them ideal for Meatless Monday meals. But they’re also absolutely delicious and easy to cook up with a little olive oil and garlic and then add to just about everything from soup to pasta.
This handy little recipe for super easy and super healthy loaded toast couldn’t be tastier or more versatile. No amounts are given because you make it just the way you like it.
Ricotta, Kale, and Mushroom Toast
recipe by Dawn Perry for Bon Appetit
- Mushrooms (any variety or mixed)
- Olive oil
- Kale (or other greens like chard or collards)
- Fresno chile (or other medium hot chile pepper)
- White wine vinegar (or other mild flavored vinegar)
- Salt and pepper to taste
- Ricotta (or other soft-ish cheese)
- Country-style bread
- Cook wild mushrooms and sliced garlic in olive oil, stirring occasionally, until browned and crisp.
- Add torn kale leaves and sliced Fresno chile (seeded for less heat) and cook, tossing, until kale is wilted; season with white wine vinegar, salt, and pepper.
- Season ricotta with salt and pepper and spread onto toasted country-style bread; spoon mushroom-kale mixture on top.
Cook’s Notes: Cook up big batches of mushrooms ahead of time so you can throw this toast together quickly whenever you like; and have them to use in soups and pastas too. One reviewer noted that this would be great with a fried or poached egg on top.
This next recipe uses cooked mushrooms and other ingredients to make a creamy lasagna right on top of the stove. No fuss, no muss, no oven. If you made extra cooked mushrooms for the above toast, you can use them for the first step in this one.
Stovetop Mushroom Lasagna
recipe by Sarah Jampel for Bon Appetit
- 5 Tbsp. extra-virgin olive oil, divided
- 12 oz. mixed mushrooms, trimmed, torn into 1″ pieces
- 1½ tsp. tsp. salt, plus more
- 2 Tbsp. thyme leaves
- 1 large shallot, finely chopped
- 3 garlic cloves, finely grated
- 2 Tbsp. all-purpose flour
- 2¾ cups milk
- Freshly ground black pepper
- 1 lemon
- ⅓ cup crème fraîche or thinned sour cream
- 8 oz. regular lasagna noodles, broken in half
- 4 oz. mozzarella, thinly sliced
- Finely grated Parmesan (for serving)
- Heat 3 Tbsp. oil in a large high-sided ovenproof skillet or small Dutch oven over medium-high. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
- Reduce heat to medium-low. Heat remaining 2 Tbsp. oil in skillet. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
- Add milk, pepper, 1½ tsp. salt, and 1¾ cups water, then finely grate zest of ¼ lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling. Reduce heat to low, whisk in crème fraîche, and stir to combine. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of mushrooms. Repeat with half of remaining noodles and mushrooms. Top with another layer of noodles. Set remaining mushrooms aside. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.) Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–8 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
- Heat broiler. Top lasagna with mozzarella and reserved mushrooms. Broil until cheese is bubbling and browned in spots, about 2 minutes. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper. Let sit 5–10 minutes. Cut lemon into wedges and serve with lasagna. Makes 4-6 servings.
And here’s a great recipe (also from Bon Appetit) for Creamy-ish Mushroom Soup.