Mushroom Recipes for Fall
Fall is finally here and we have compiled a list of some mushroom recipes to celebrate! If you enjoy the taste and texture of mushrooms, these recipes will add some variety and flavor to your fall.
This autumn will be full of mushroom goodness when you make these delectable recipes. Add AHCC® supplements to your routine to gain even more of the well-documented mushroom health benefits.*
Portobello and White Bean Stew
This warm mushroom stew recipe is sure to add some comfort to your life this fall. Portobello mushroom stew is perfect for cold rainy days or cozy fireplace cuddle sessions. Fill your stomach with this steaming stew, and share it with loved ones or enjoy it solo.
For this recipe you will need these ingredients:
- 2 teaspoons of extra virgin olive oil
- 2 leeks, thinly sliced
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery rib
- 4 portobello mushrooms, sliced into strips
- 1 tablespoon of liquid aminos
- 1 tablespoon of chopped rosemary
- 1 tablespoon of chopped thyme
- 1 tablespoon of chopped sage
- 1 teaspoon of fennel seeds
- 3 cups of cooked white beans
- 4 cups of vegetable broth (use chicken broth if desired)
- 1 cup of water
- 1 teaspoon of white miso
- 1 teaspoon of liquid smoke
- Salt to taste
- Black pepper to taste
- 3 cups of chopped kale
- Optional: crunchy bread as a dipping side
If you are not following a vegetarian diet and prefer the taste of chicken broth, you can substitute it for the vegetable broth in this recipe. You can search for chicken-flavored vegetable broth to keep the recipe free of animal products.
To prepare this stew, follow these instructions:
- Heat the olive oil in a pot over medium heat
- Add the sliced leeks and minced garlic to the pot and saute for 2 to 3 minutes
- Add the chopped carrot and chopped celery and saute for another 2 to 3 minutes
- Add in the mushrooms, liquid aminos, rosemary, sage, thyme, and fennel seeds, and saute for 3 to 4 minutes
- Add in the white beans, broth, cup of water, and miso — bring to a boil
- Reduce the heat to a simmer and cover the pot, leaving a small opening to vent the heat — simmer for 25 to 30 minutes
- Add in the liquid smoke, salt, and black pepper to taste
- Add the kale and cook until the kale starts to wilt
- Remove the pot from the heat and serve immediately or refrigerate up to 5 days
- Optional: serve with warm crunchy bread for dipping
This recipe is a tasty comfort food that resonates with vegetarians and meat lovers alike. The portobello mushrooms offer a unique texture and delectable flavor for those who prefer meat stews.
Creamy White Wine and Mushroom Rigatoni
Are you a pasta lover? Are you looking for an easy, convenient dinner recipe to last all week long? Try this mushroom rigatoni recipe. Every flavor combines in a delicious way to make the best savory, creamy mushroom pasta dish you’ve ever tried. Leave out the white wine for an alcohol-free recipe.
For this mushroom rigatoni dish, you’ll need these ingredients:
- 1 pound of rigatoni pasta
- 4 tablespoons of butter
- 2 tablespoons of olive oil
- 1 pound of mushrooms, sliced ¼ inch thick
- 4 cloves of garlic, minced
- 1 cup of white wine
- 1 cup of chicken stock (substitute vegetable or beef stock if desired)
- 1 cup of heavy cream
- ¼ cup of chives, minced
- 2 tablespoons of parsley, minced
- ¼ cup of parmesan cheese, grated
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
We recommend using crimini mushrooms or baby bella mushrooms for this recipe. These bring the best flavor and texture to this rigatoni dish. Other types of mushrooms will still work if you don’t have access to crimini or baby bella mushrooms.
To prepare this recipe, follow these instructions:
- Bring a large pot of water to a boil
- Add salt to the water for additional taste, if desired
- Add in the rigatoni noodles and cook until they reach an al dente texture (slightly firm with plenty of softness)
- In a large saucepan, heat the butter and olive oil until they simmer
- Add in the mushrooms and saute them until golden brown — 5 to 7 minutes
- Add in the minced garlic and saute for an additional 2 minutes
- Add the wine to the saucepan and simmer until about half the wine is left
- Add in the heavy cream and parmesan cheese
- Stir until everything is combined and simmer for 2 to 3 minutes
- Stir in the cooked rigatoni noodles, parsley, and chives
- Season with salt and pepper, according to your taste
We recommend serving this recipe immediately. You can double the recipe to make additional servings for meal prep. The recipe serves 6 as it is written.
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AHCC® supplements boost your immune system using the properties of medicinal mushroom roots.* Along with your fall mushroom recipes, we recommend adding AHCC® to the menu.
AHCC® Gold is our starter AHCC® supplement. If you’re generally healthy and just want a small immune boost, this is the option for you.
AHCC® Platinum is our mid-level AHCC® supplement. Seasoned users of AHCC® Gold may switch to AHCC® Platinum for extra immune support.* If you notice that you are feeling under the weather more often, choose AHCC® Platinum instead.
AHCC® Pro is our highly concentrated AHCC® supplement. For the most powerful immune-boosting properties, choose AHCC® Pro.* This supplement is 67% more potent than the other AHCC® supplements, making it perfect for those who struggle with frequent health concerns.*
Enjoy this autumn using the benefits of mushrooms for your health. Mushrooms are full of immune-boosting powers and antioxidants, making them great for anti-aging purposes. Incorporate AHCC® into your routine for optimal immune health this fall.*