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 538 recipes in total:


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Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Black Truffle Coulis
     Origin: Monaco
Cannelloni alla Romana
     Origin: Italian
African Chow Mein
     Origin: African Fusion
Blewit and Chicken Pie
     Origin: British
Carp with Mushrooms
     Origin: Lithuania
Alice Springs Chicken
     Origin: Australia
Blewits in a Herb Crumb
     Origin: British
Carpaccio of Andorran Veal
     Origin: Andorra
Andalusian Turkey
     Origin: France
Blewits on Toast
     Origin: British
Carpaccio of St George's Mushroom
     Origin: France
Asparagus and Morel Bread Pudding
     Origin: America
Blewits Stewed with Sage
     Origin: British
Casserole of Tripe
     Origin: British
Baked Cod with Horn of Plenty Mushrooms and Wild Garlic Leaves
     Origin: British
Blinchaty Pirog
(Beef-stuffed Crepe Stack)
     Origin: Russia
Celtic Pork and Apple Stew
     Origin: Ancient
Baked Cod, Danish Style
     Origin: Denmark
Boeuf Bourgignon
     Origin: France
Cervelles en Matelote
     Origin: France
Baked Egg and Shaggy Ink Caps
     Origin: British
Boeuf Bourgignon with Tamarillos
     Origin: Fusion
Chanterele Risotto
     Origin: Italian
Baked Kasha and Mushrooms
     Origin: Eastern Europe
Boeuf Bourguignon
     Origin: France
Chanterelle and Cobnut Soup
     Origin: French
Baked Sausages with Apples, Oyster Mushrooms and Cider
     Origin: British
Bourgeois Stuffing for Goose
     Origin: British
Chanterelle and Shiitake Black Bean Chilli with Sour Cherries
     Origin: America
Baked Savoury Eggs
     Origin: British
Bpaw Bpia Tod
(Fried Spring Rolls)
     Origin: Thailand
Chanterelle Omelette
     Origin: France
Barbecue Beef Stew
     Origin: American
Bracket Fungus with Red Chilli
     Origin: Fusion
Chanterelle Stroganoff
     Origin: Fusion
Barley with Grilled Chanterelles and Wilding Apples
     Origin: British
Braised Bean Curd
     Origin: Fusion
Chanterelle Tart
     Origin: French
Barley with Mushrooms and Spring Onions
     Origin: British
Braised Beef with Soured Cream and Mushrooms
     Origin: British
Chanterelles à la crème
(Chanterelles in Cream)
     Origin: French
Batter-fried Dryad's Saddle
     Origin: British
Braised Bok Choy with St George's Mushroom
     Origin: Fusion
Chanterelles in Pasilla Negro Sauce
     Origin: American
Beacan Bruithe
(Savoury Lemon Sauce)
     Origin: Ireland
Braised Gammon
     Origin: British
Chasseur Sauce
     Origin: British
Beef and Mushroom Tshoem
     Origin: Bhutan
Braised Pork with Chestnuts, Mushrooms and Ginkgo Nuts
     Origin: China
Chawan-mushi 2
     Origin: Japan
Beef and Mushrooms in Peanut Sauce
     Origin: Central African Republic
Braised Sow Thistle and Button Mushrooms
     Origin: British
Chawan-mushi 3
     Origin: Japan
Beef Curry
     Origin: Reunion
Braised Topside of Beef
     Origin: British
Cheddar Potato Slices
     Origin: American
Beef in Bitter
     Origin: British
Breaded Chicken of the Woods with Wild Garlic and Walnut Mayonnaise
     Origin: Germany
Cheese Fritters
     Origin: British
Beef in Claret
     Origin: Scottish
Breakfast Pizza
     Origin: British
Cheesy Crockpot Chicken and Vegetables
     Origin: American
Beef in Stout
     Origin: Ireland
Breakfast Pizza 2
     Origin: British
Chestnut Mushroom, Orange and Walnut Salad
     Origin: American
Beef Pockets Stuffed with Wild Mushrooms
     Origin: Scotland
British Pot Roast
     Origin: British
Chestnut Stir-fry
     Origin: Fusion
Beef Stroganoff
     Origin: British
Broccoli and Mushroom Chowder
     Origin: American
Chestnut Stuffing for Goose
     Origin: British
Beef Wellington
     Origin: Britain
Broom Flower Salad
     Origin: British
Chevap
     Origin: Bosnia
Beef, Kidney and Mushroom Pie
     Origin: British
Brown Devil Sauce
     Origin: British
Chicago-style Stuffed Pizza
     Origin: America
Beef, Potato and Mushroom Stew
     Origin: Moldova
Brown Sauce for Spaghetti
     Origin: British
Chicken and Jew's Ear Fungus Soup
     Origin: Chinese
Beefsteak Mushroom and Hen of the Woods Risotto
     Origin: British
Bulgar-stuffed Red Peppers
     Origin: Spain
Chicken and Mushroom Soup
     Origin: Chinese
Belarusian Salad
     Origin: Belarus
Burgundy Beef
     Origin: France
Chicken and Noodle Soup II
     Origin: Chinese
Berghof Ragout
(Ragout a la Berghof)
     Origin: German
Cabbage Pastie
     Origin: Moldova
Chicken and Noodles Casserole
     Origin: American
Bermudan Spinach Salad
     Origin: Bermuda
Cajun Paté
     Origin: Cajun
Chicken and Walnuts
     Origin: British
Bhutanese Red Rice
     Origin: Bhutan
Cajun Shrimp-stuffed Pistolettes
     Origin: Cajun
Chicken and Wild Mushroom Pie
     Origin: British
Biltong Pâté
     Origin: South Africa
Cajun Strata
     Origin: American
Black and White Grits
     Origin: American
Calabrese Mushroom Chili
     Origin: American

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How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

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.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

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.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

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.


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