Welcome to the Celtnet Mushroom Recipes Home Page

Welcome to Celtnet's Mushroom Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the mushroom and mushroom-based recipes added to this site. Mushrooms are quite magical in that they spring from nowhere and form rings and other patterns in the ground. In Europe at least they are most bountiful in Autumn and are one of the last vestiges of wild food that are still relatively common in the diet. Indeed, many mushrooms form symbiotic relationships with plants and cannot easily be grown commercially so they still have to be hunted in the wild. The main exception being the common white mushroom found in every supermarket. Mushrooms are tasty, add colour and texture to a dish and are very versatile. Here I have gathered together a range of mushroom-based recipes from across the globe. Enjoy...

Alphabetical list of mushroom recipes follow (limited to 100 recipes per page). There are 498 recipes in total:


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African Chow Mein
     Origin: African Fusion
Blewits in a Herb Crumb
     Origin: British
Celtic Pork and Apple Stew
     Origin: Ancient
Alice Springs Chicken
     Origin: Australia
Blewits on Toast
     Origin: British
Cervelles en Matelote
     Origin: France
Asparagus and Morel Bread Pudding
     Origin: America
Blewits Stewed with Sage
     Origin: British
Chanterele Risotto
     Origin: Italian
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Blinchaty Pirog
(Beef-stuffed Crepe Stack)
     Origin: Russia
Chanterelle and Cobnut Soup
     Origin: French
Baked Cod, Danish Style
     Origin: Denmark
Boeuf Bourgignon
     Origin: France
Chanterelle and Shiitake Black Bean Chilli with Sour Cherries
     Origin: America
Baked Egg and Shaggy Ink Caps
     Origin: British
Boeuf Bourgignon with Tamarillos
     Origin: Fusion
Chanterelle Omelette
     Origin: France
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Boeuf Bourguignon
     Origin: France
Chanterelle Stroganoff
     Origin: Fusion
Baked Sausages with Apples, Oyster Mushrooms and Cider
     Origin: British
Bracket Fungus with Red Chilli
     Origin: Fusion
Chanterelle Tart
     Origin: French
Baked Savoury Eggs
     Origin: British
Braised Bean Curd
     Origin: Fusion
Chanterelles à la crème
(Chanterelles in Cream)
     Origin: French
Barbecue Beef Stew
     Origin: American
Braised Beef with Soured Cream and Mushrooms
     Origin: British
Chanterelles in Pasilla Negro Sauce
     Origin: American
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Braised Bok Choy with St George's Mushroom
     Origin: Fusion
Chasseur Sauce
     Origin: British
Barley with Mushrooms and Spring Onions
     Origin: British
Braised Gammon
     Origin: British
Cheddar Potato Slices
     Origin: American
Batter-fried Dryad's Saddle
     Origin: British
Braised Sow Thistle and Button Mushrooms
     Origin: British
Cheese Fritters
     Origin: British
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Braised Topside of Beef
     Origin: British
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Beef and Mushroom Tshoem
     Origin: Bhutan
Breaded Chicken of the Woods with Wild Garlic and Walnut Mayonnaise
     Origin: Germany
Chestnut Mushroom, Orange and Walnut Salad
     Origin: American
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Breakfast Pizza
     Origin: British
Chestnut Stir-fry
     Origin: Fusion
Beef Curry
     Origin: Reunion
Breakfast Pizza 2
     Origin: British
Chevap
     Origin: Bosnia
Beef in Bitter
     Origin: British
British Pot Roast
     Origin: British
Chicago-style Stuffed Pizza
     Origin: America
Beef in Claret
     Origin: Scottish
Broccoli and Mushroom Chowder
     Origin: American
Chicken and Jew's Ear Fungus Soup
     Origin: Chinese
Beef in Stout
     Origin: Ireland
Broom Flower Salad
     Origin: British
Chicken and Mushroom Soup
     Origin: Chinese
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
Brown Devil Sauce
     Origin: British
Chicken and Noodle Soup II
     Origin: Chinese
Beef Stroganoff
     Origin: British
Brown Sauce for Spaghetti
     Origin: British
Chicken and Noodles Casserole
     Origin: American
Beef Wellington
     Origin: Britain
Bulgar-stuffed Red Peppers
     Origin: Spain
Chicken and Walnuts
     Origin: British
Beef, Kidney and Mushroom Pie
     Origin: British
Burgundy Beef
     Origin: France
Chicken and Wild Mushroom Pie
     Origin: British
Beef, Potato and Mushroom Stew
     Origin: Moldova
Cabbage Pastie
     Origin: Moldova
Chicken Breasts with Cuitlacoche
     Origin: Mexico
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Cajun Paté
     Origin: Cajun
Chicken Cacciatore II
     Origin: Italian
Belarusian Salad
     Origin: Belarus
Cajun Shrimp-stuffed Pistolettes
     Origin: Cajun
Chicken Chasseur
     Origin: British
Berghof Ragout
(Ragout a la Berghof)
     Origin: German
Cajun Strata
     Origin: American
Chicken Croquettes
     Origin: British
Bermudan Spinach Salad
     Origin: Bermuda
Calabrese Mushroom Chili
     Origin: American
Chicken Kebabs in an Oriental Sauce
     Origin: Fusion
Bhutanese Red Rice
     Origin: Bhutan
Cannelloni alla Romana
     Origin: Italian
Chicken Marengo
     Origin: France
Biltong Pâté
     Origin: South Africa
Carp with Mushrooms
     Origin: Lithuania
Chicken Merlot with Mushrooms
     Origin: American
Black and White Grits
     Origin: American
Carpaccio of Andorran Veal
     Origin: Andorra
Chicken of the Woods and Prawns with Noodles
     Origin: Fusion
Black Truffle Coulis
     Origin: Monaco
Carpaccio of St George's Mushroom
     Origin: France
Blewit and Chicken Pie
     Origin: British
Casserole of Tripe
     Origin: British

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The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


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