My mushroom recipes


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Raw Vegetables and Chicken Salad with Feta

March 14th, 2015 in Salads by Julia Volhina

This salad is more advanced version evolved from Raw Vegetable Salad with Feta.

I added few ingredients: kale, celery, zucchini, corn, olives, mushrooms and a protein source, boiled chicken, to make things a bit more interesting.

I take this salad ingredients with me and slice them up at work for a healthy lunch. It only takes few minutes to do.

By the way, if you boil chicken right before making the salad, make sure you let it cool down to room temperature first.

Rabbit Stew with Mushrooms and Sour Cream

February 14th, 2015 in Main Dishes, Rabbit by Julia Volhina

Rabbit meat is considered to be lean and overall healthy meat option. We were cooking rabbits pretty often at home in Ukraine. But here in US I was never lucky enough to see one in store.

This seem had changed recently: both, Whole Foods and Giant Eagle Market District in area where we live, now started carrying young rabbits (I hope it isn’t some kind of trial).

So I couldn’t resist, bought one and decided to share this simple and yet pretty tasty recipe for rabbit stew with mushrooms and sour cream. I hope you like it as much as I do.

Spaghetti Squash with Chicken and Mushrooms

November 8th, 2014 in Chicken, Main Dishes by Julia Volhina

Fall is a perfect time to cook some squash. Spaghetti squash.

This recipe features spaghetti squash stewed with chicken and mushrooms in sour cream sauce. Prepared like this, this dish doesn’t require a side.

Stewed spaghetti squash will work great for dunner or lunch. Leftovers can be easily reheated in microwave.

Roasted Vegetables and Mushrooms with Parmesan Sauce

September 13th, 2014 in Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

Friend of mine introduced this dish to me few weeks ago and since then I cooked it pretty much every week.

It is pretty easy to do, and it provides a variety of vegetables to the table as it cooks zucchini, asparagus spears and mushrooms in the same time. The batch I usually get will feed about 6 people as a side dish with no leftovers (and I don’t think I ever had any of these left over actually).

It is very important to use portobello mushrooms in this recipe, as they have distinct aroma and taste which gets transferred to vegetables as well.

Shrimps, Mushroom and Rice Salad

June 21st, 2014 in Salads by Julia Volhina

This isn’t one of the recipes I usually cook, but it kind of puzzled me when I saw a recipe, so I had to try it.

It turned out pretty nice, somewhat unusual taste but quite interesting.

I used shrimps, presented in last week recipe this recipe, but I think store purchased pre-cooked shrimps will work well for it as well.

Mushroom and Carrots Stuffed Chicken Casserole

May 31st, 2014 in Chicken, Main Dishes by Julia Volhina

This is somewhat unusual dish to cook: mushroom and carrot stuffing baked inside of chicken meat “crust”.

But I assure you, it is totally worth cooking, for romantic dinner for example. Leftovers can be easily warmed up in microwave.

By the way, juices and removing casserole from the dish are a bit easier to handle if you use springform, but casserole dish would work too.

Chicken and Mushroom Salad

December 21st, 2013 in Salads by Julia Volhina

It is a holiday season. In slavic world rare holiday table will go by without tons of salads, actually none will.

This is why I will try to focus on salad recipes these couple of week (as much as I can, during with my vacation to Ukraine).

This salad recipe calls for just few ingredients: chicken, mushrooms, eggs and mayo are main ingredients. And there is no onions or garlic, which makes this salad a good choice for lunch on a go.

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