30+ Cozy and Delicious January Mushroom Recipes for Perfect Feast

As the winter chill sets in, there’s nothing more comforting than indulging in a hearty, flavorful dish featuring mushrooms.

Known for their earthy flavors and meaty texture, mushrooms can elevate any recipe, turning an ordinary meal into a satisfying feast.

January is the perfect time to enjoy the warmth and richness of mushrooms, whether they’re the star ingredient or complementing other winter vegetables.

In this blog post, we’ve curated over 30 mouthwatering mushroom recipes that will not only warm you up but also impress your taste buds.

From creamy risottos to savory pies and robust soups, these recipes are perfect for cozy nights in, hearty weekend meals, or entertaining friends and family.

So, get ready to explore the versatile world of mushrooms and discover your new favorite dish this January!

30+ Cozy and Delicious January Mushroom Recipes for Perfect Feast

Mushrooms are the unsung heroes of winter cooking, offering depth of flavor, versatility, and nutrition to any dish.

Whether you’re craving something creamy, savory, or light, mushrooms can take center stage in so many incredible recipes.

With these 30+ January mushroom recipes, you can experiment with different preparations and find new ways to enjoy these delicious fungi all month long.

Whether you’re a long-time mushroom lover or just beginning to explore their many culinary possibilities, these recipes are guaranteed to inspire your next meal.

Mushroom and Swiss Cheese Stuffed Chicken

A savory and satisfying dish, this mushroom and Swiss cheese stuffed chicken combines tender chicken breasts with a rich, flavorful filling. The earthy taste of mushrooms, paired with the creaminess of Swiss cheese, creates a hearty and delicious meal that’s perfect for a cozy winter dinner. The dish is baked to perfection, ensuring a juicy interior with a crispy exterior.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mushrooms, chopped
• 1/2 cup Swiss cheese, shredded
• 1/4 cup cream cheese, softened
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup breadcrumbs

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the mushrooms and thyme, and cook until the mushrooms release their moisture and become tender, about 5-7 minutes.
4. Remove from heat and stir in the cream cheese and shredded Swiss cheese until melted and combined. Season with salt and pepper to taste.
5. Cut a pocket into each chicken breast by slicing horizontally through the center, being careful not to cut all the way through.
6. Stuff each chicken breast with the mushroom and cheese mixture, securing with toothpicks if necessary.
7. Place the stuffed chicken breasts in a baking dish, and sprinkle the breadcrumbs on top for a crunchy finish.
8. Bake for 25-30 minutes, or until the chicken is cooked through and golden brown on top.

This stuffed chicken is a deliciously comforting winter meal, offering both a rich flavor profile and a satisfying texture. The combination of mushrooms and Swiss cheese creates a savory filling that enhances the natural juiciness of the chicken. Whether served with a side of vegetables or mashed potatoes, it’s a dish that’s sure to impress at any dinner table.

Mushroom and Lentil Stew

A hearty, vegetarian stew that’s perfect for the cold months, this mushroom and lentil stew brings together earthy mushrooms and nutrient-packed lentils in a savory broth. The dish is both filling and wholesome, making it an ideal choice for those looking for a comforting, plant-based meal during January.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups mushrooms, sliced
• 1 cup dried lentils, rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion and carrots, and sauté for 5-7 minutes until softened.
2. Add garlic and cook for an additional minute.
3. Stir in the sliced mushrooms, cumin, paprika, and thyme. Cook for 5-7 minutes, allowing the mushrooms to soften and release their juices.
4. Add the vegetable broth and lentils to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the lentils are tender.
5. Season the stew with salt and pepper to taste. Stir in fresh parsley before serving.

This mushroom and lentil stew is a nourishing dish that provides both comfort and sustenance. The mushrooms add an earthy flavor, while the lentils bring protein and fiber to the table. The rich broth and warm spices make it a perfect dish to enjoy on a chilly January evening, offering a fulfilling and satisfying meal that will keep you cozy all night long.

Garlic and Herb Mushroom Risotto

Rich, creamy, and full of flavor, this garlic and herb mushroom risotto is the perfect way to enjoy mushrooms in a luxurious dish. The slow-cooked rice absorbs the savory flavors of garlic, herbs, and mushrooms, creating a comforting and creamy texture that’s both satisfying and elegant. This dish makes an ideal side or can stand alone as a main course.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste

Directions:

1. In a large skillet, heat butter and olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
2. Stir in the mushrooms and cook until they release their moisture and become golden brown, about 7-10 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 2 minutes to lightly toast the rice.
4. Pour in the white wine and cook until it is mostly absorbed.
5. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the Parmesan cheese, fresh thyme, salt, and pepper to taste.

This garlic and herb mushroom risotto is a decadent dish that brings out the natural umami of the mushrooms while creating a creamy texture that’s irresistible. The risotto is a versatile dish that can be served as an elegant main course or a luxurious side to complement roasted meats. The slow-cooked rice absorbs the flavors of garlic and herbs, making each bite a flavorful experience that is perfect for cozy winter nights.

Mushroom and Spinach Stuffed Portobello Mushrooms

These mushroom and spinach stuffed Portobello mushrooms are a savory, low-carb alternative to a hearty winter meal. The earthy, meaty Portobello mushrooms are filled with a flavorful spinach and cheese mixture, creating a perfect balance of rich flavors and textures. It’s a great dish for a light yet satisfying lunch or dinner.

Ingredients:

• 4 large Portobello mushroom caps, stems removed
• 2 tablespoons olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• 2 garlic cloves, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste
• 1 tablespoon breadcrumbs (optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the ricotta cheese, Parmesan, mozzarella, and basil. Stir in the cooked spinach and garlic mixture. Season with salt and pepper.
6. Spoon the spinach mixture into the mushroom caps, pressing gently to pack the filling in.
7. If desired, sprinkle the tops with breadcrumbs for a crispy finish.
8. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

These stuffed Portobello mushrooms are a wonderful dish that combines the richness of cheese with the freshness of spinach. The tender mushroom caps act as a perfect vessel for the creamy filling, making it a satisfying and wholesome meal. Serve alongside a light salad or roasted vegetables for a complete meal that’s both nutritious and flavorful.

Creamy Mushroom and Chicken Pasta

This creamy mushroom and chicken pasta is a comforting dish that’s perfect for January dinners. Tender chicken and earthy mushrooms are simmered in a rich cream sauce, then tossed with pasta for a filling and indulgent meal. The combination of flavors and textures makes it a crowd-pleaser for both family meals and dinner parties.

Ingredients:

• 2 chicken breasts, cut into strips
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh thyme, chopped
• 1/2 cup grated Parmesan cheese
• 8 oz pasta (such as fettuccine or penne)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

1. Cook the pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken strips and season with salt and pepper. Cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the mushrooms and garlic. Cook for 5-6 minutes until the mushrooms are tender and have released their moisture.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken.
5. Stir in the cooked chicken, fresh thyme, and Parmesan cheese. Cook for an additional 2-3 minutes until everything is well combined.
6. Toss the cooked pasta into the sauce, ensuring the pasta is well-coated. Season with additional salt and pepper to taste.
7. Garnish with chopped parsley before serving.

This creamy mushroom and chicken pasta is the perfect winter dish, with rich and comforting flavors that fill you up without feeling heavy. The combination of tender chicken, earthy mushrooms, and a luscious cream sauce makes it an irresistible meal. It’s easy to make and great for feeding a crowd or enjoying a cozy night in.

Mushroom and Bacon Breakfast Skillet

Start your morning with this savory mushroom and bacon breakfast skillet that combines the deliciousness of crispy bacon with the earthiness of mushrooms and eggs. The hearty combination of flavors and textures makes this dish a satisfying breakfast or brunch option, perfect for warming up on a chilly January morning.

Ingredients:

• 4 slices bacon, chopped
• 1 cup mushrooms, sliced
• 1 medium potato, peeled and diced
• 1/2 onion, chopped
• 2 tablespoons olive oil
• 4 large eggs
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Directions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. Remove the bacon and set aside, leaving a small amount of bacon grease in the skillet.
2. Add the diced potato to the skillet and cook for 8-10 minutes, stirring occasionally, until golden brown and tender.
3. Add the onion and mushrooms to the skillet and cook for another 5-7 minutes until softened and lightly browned.
4. Create 4 small wells in the mixture and crack an egg into each well. Season with salt and pepper.
5. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
6. Sprinkle the cooked bacon on top and garnish with fresh parsley before serving.

This mushroom and bacon breakfast skillet is the perfect start to your day. The crispy bacon adds a smoky flavor, while the mushrooms provide an earthy contrast. The eggs bring everything together in a comforting, filling dish that’s perfect for breakfast or brunch. Whether served with toast or enjoyed on its own, this skillet will satisfy your cravings and keep you fueled for the day ahead.

Mushroom and Wild Rice Soup

This mushroom and wild rice soup is a comforting, hearty dish that’s perfect for January’s chilly weather. Packed with tender mushrooms, nutty wild rice, and a savory broth, this soup is both nourishing and flavorful. With its rich and earthy profile, it’s a wonderful choice for a light dinner or a warming lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup wild rice, rinsed
• 2 cups mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped, for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
2. Add the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown.
3. Stir in the vegetable broth, wild rice, thyme, rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the rice is tender.
4. Stir in the heavy cream and cook for an additional 5 minutes until warmed through.
5. Garnish with fresh parsley before serving.

This mushroom and wild rice soup is a perfect winter meal. The combination of wild rice and mushrooms adds depth, while the creamy broth brings everything together for a rich and satisfying experience. It’s a light yet filling soup, making it a great choice for warming up after a cold day.

Mushroom Stroganoff

This mushroom stroganoff is a vegetarian twist on the classic beef stroganoff. Earthy mushrooms, sautéed to perfection, are combined with a creamy sauce and served over egg noodles. It’s a rich, comforting dish that’s full of flavor, making it an excellent option for a hearty, meat-free meal during the winter months.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups mushrooms, sliced
• 2 garlic cloves, minced
• 1 tablespoon flour
• 1/2 cup vegetable broth
• 1 cup sour cream
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 8 oz egg noodles
• Salt and pepper, to taste

Directions:

1. Cook the egg noodles according to the package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the mushrooms and garlic to the skillet. Cook for 7-8 minutes until the mushrooms release their moisture and begin to brown.
4. Stir in the flour and cook for 1-2 minutes, allowing the flour to combine with the mushroom mixture.
5. Pour in the vegetable broth and stir until the mixture thickens slightly.
6. Lower the heat and stir in the sour cream, Dijon mustard, salt, and pepper. Cook for an additional 3-4 minutes, stirring occasionally.
7. Serve the mushroom stroganoff over the cooked egg noodles and garnish with fresh parsley.

This mushroom stroganoff is a rich and creamy dish that’s full of flavor. The mushrooms provide a meaty texture, while the sour cream and Dijon mustard give the sauce its creamy, tangy richness. Serve it over egg noodles for a filling, satisfying meal that’s perfect for a cozy winter evening.

Mushroom and Kale Quiche

A savory and satisfying dish, this mushroom and kale quiche brings together earthy mushrooms, hearty kale, and a rich egg custard, all nestled in a flaky pie crust. It’s perfect for a brunch gathering or a light dinner, offering a combination of flavors and textures that’s both delicious and nutritious.

Ingredients:

• 1 pre-baked pie crust
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups mushrooms, sliced
• 2 cups kale, chopped
• 4 large eggs
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
4. Add the chopped kale to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and let cool slightly.
5. In a bowl, whisk together the eggs, milk, cheddar cheese, Parmesan cheese, salt, and pepper.
6. Spread the mushroom and kale mixture evenly in the pie crust. Pour the egg mixture over the top, making sure it’s evenly distributed.
7. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top.
8. Let the quiche cool for 5-10 minutes before slicing and serving.

This mushroom and kale quiche is a delicious and versatile dish, perfect for any occasion. The earthy mushrooms and nutrient-rich kale provide a hearty filling, while the egg custard adds a smooth, creamy texture. Whether served warm or at room temperature, this quiche is an ideal meal for a cozy winter brunch or dinner.

Mushroom and Barley Casserole

This mushroom and barley casserole is a hearty and wholesome dish that’s perfect for winter. The nutty flavor of barley pairs beautifully with the earthy mushrooms, while a touch of cheese ties everything together in a warm, baked casserole. It’s a comforting and nutrient-packed dish that works as both a main course or a side.

Ingredients:

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cups mushrooms, sliced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 cup shredded Gruyère cheese (or your choice of cheese)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 tablespoons parsley, chopped, for garnish

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the mushrooms and cook for 5-7 minutes until they release their moisture and are tender. Stir in the garlic, thyme, paprika, salt, and pepper, and cook for 1 minute.
4. Mix the pearl barley into the skillet and stir to coat in the flavors. Pour in the vegetable broth, stirring to combine.
5. Transfer the mixture to a greased casserole dish. Cover with aluminum foil and bake for 40-45 minutes, or until the barley is tender.
6. Remove the foil, sprinkle the Gruyère cheese over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
7. Garnish with chopped parsley before serving.

This mushroom and barley casserole is a wonderfully warming dish, combining chewy barley with savory mushrooms and gooey cheese. It’s simple to prepare and offers a satisfying, earthy flavor that’s perfect for a winter evening. Serve it as a main dish with a side salad or alongside roasted meats for a complete meal.

Caramelized Onion and Mushroom Tart

This caramelized onion and mushroom tart is a delicious and elegant dish that’s perfect for January gatherings. The sweet, golden onions and earthy mushrooms sit atop a flaky puff pastry, creating a flavorful, savory treat. It works wonderfully as an appetizer, side dish, or even a light meal when paired with a salad.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tablespoons butter
• 2 large onions, thinly sliced
• 2 cups mushrooms, sliced
• 1 teaspoon fresh thyme, chopped
• 1/4 cup heavy cream
• 1/2 cup grated Gruyère cheese
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry onto a parchment-lined baking sheet and lightly score a border about 1 inch from the edge. Prick the center with a fork to prevent puffing.
2. In a skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, for 20-25 minutes until deeply caramelized. Season with salt and pepper.
3. Add the mushrooms and thyme to the skillet, and cook for another 5-7 minutes until the mushrooms release their moisture and are tender.
4. Stir in the heavy cream and cook for 2 minutes until slightly thickened. Remove from heat.
5. Spread the onion and mushroom mixture evenly over the puff pastry, keeping it within the scored border. Sprinkle Gruyère cheese on top.
6. Brush the edges of the puff pastry with the beaten egg for a golden crust. Bake for 20-25 minutes, or until the pastry is golden and crisp.
7. Let the tart cool slightly before slicing and serving.

This caramelized onion and mushroom tart is an irresistible combination of sweet and savory flavors. The flaky puff pastry provides a crisp base for the rich, flavorful toppings, making it a perfect dish for entertaining or enjoying as a light winter meal.

Mushroom and Goat Cheese Frittata

This mushroom and goat cheese frittata is an easy, flavorful dish that’s perfect for breakfast, brunch, or even dinner. The earthy mushrooms and tangy goat cheese are baked into fluffy eggs, creating a light and savory meal that’s as versatile as it is delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 6 large eggs
• 1/4 cup milk
• 1/4 cup goat cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened.
3. Add the mushrooms to the skillet and cook for 5-7 minutes until tender and golden. Remove from heat.
4. In a bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the mushrooms in the skillet. Sprinkle the crumbled goat cheese and parsley on top.
6. Bake the frittata in the preheated oven for 15-20 minutes, or until the eggs are set and the top is slightly golden.
7. Let the frittata cool for 5 minutes before slicing and serving.

This mushroom and goat cheese frittata is a beautifully simple dish that’s bursting with flavor. The creamy goat cheese complements the earthy mushrooms perfectly, while the eggs provide a light and fluffy base. It’s a versatile recipe that can be enjoyed warm or at room temperature, making it an excellent choice for any meal of the day.

Mushroom and Lentil Shepherd’s Pie

This mushroom and lentil shepherd’s pie is a hearty, plant-based take on the classic comfort dish. With a savory mushroom and lentil filling and a creamy mashed potato topping, it’s a perfect meal for warming up on cold January nights. The earthy flavors and rich textures make it satisfying and wholesome.

Ingredients:

For the Filling:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 1 cup cooked green or brown lentils
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Mashed Potato Topping:

• 4 large potatoes, peeled and diced
• 1/4 cup milk (or plant-based milk)
• 2 tablespoons butter (or plant-based butter)
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Boil the potatoes in salted water for 15-20 minutes or until tender. Drain, mash with milk, butter, salt, and pepper, and set aside.
3. While the potatoes cook, heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
4. Stir in the mushrooms and cook for 5-7 minutes until they release their moisture. Add lentils, vegetable broth, tomato paste, thyme, paprika, salt, and pepper. Simmer for 10 minutes until the mixture thickens slightly.
5. Transfer the mushroom and lentil mixture to a baking dish. Spread the mashed potatoes evenly over the top, creating peaks with a fork for texture.
6. Bake for 20 minutes, or until the topping is golden and slightly crispy. Let cool for a few minutes before serving.

This shepherd’s pie is hearty, nutritious, and packed with earthy flavors. The combination of creamy mashed potatoes and the savory mushroom-lentil filling makes it a satisfying and comforting dish, perfect for January dinners with a healthy twist.

Mushroom and Thyme Risotto

Creamy, rich, and loaded with earthy mushrooms, this mushroom and thyme risotto is an elegant dish that’s surprisingly easy to make. It’s perfect for cozy winter evenings, offering a warm, satisfying meal with luxurious flavors and a hint of herbal freshness.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 tablespoon butter

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until fragrant.
2. Stir in the mushrooms and cook for 5-7 minutes until softened and slightly browned.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly to coat the grains in oil. If using, pour in the wine and cook until mostly absorbed.
4. Begin adding the warmed vegetable broth, one ladle at a time, stirring frequently and waiting for the liquid to be absorbed before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.
5. Stir in the Parmesan cheese, thyme, butter, salt, and pepper. Mix well and serve immediately.

This mushroom and thyme risotto is creamy, flavorful, and indulgent. The mushrooms add an earthy depth, while the thyme provides a fresh, herbal touch. It’s a delightful dish that feels both comforting and sophisticated, making it perfect for January evenings.

Mushroom and Swiss Chard Stir-Fry

This quick and easy mushroom and Swiss chard stir-fry is a nutritious, vibrant dish that’s full of flavor. The earthy mushrooms are balanced by the slightly bitter greens, and a savory soy-based sauce ties it all together. It’s an excellent side dish or light main course for a healthy January meal.

Ingredients:

• 2 tablespoons olive oil
• 3 cups mushrooms, sliced
• 1 bunch Swiss chard, stems removed and leaves chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds, for garnish

Directions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the mushrooms and cook for 5-6 minutes until they release their moisture and are golden brown.
2. Add the garlic and cook for 1-2 minutes until fragrant.
3. Stir in the Swiss chard and cook for 3-4 minutes until wilted but still vibrant.
4. Add the soy sauce, sesame oil, and red pepper flakes (if using). Toss to coat the vegetables evenly and cook for an additional 1-2 minutes.
5. Garnish with sesame seeds before serving.

This mushroom and Swiss chard stir-fry is a fresh, flavorful dish that’s ready in minutes. The mushrooms provide a savory base, while the Swiss chard adds a bright, slightly bitter note that’s perfectly balanced by the umami-rich sauce. Serve it as a side dish or pair it with rice or noodles for a light, wholesome meal.

Note: More recipes​ are coming soon!