Crimini recipes

Similar in appearance to the white button mushroom, only darker and heartier tasting, these mushrooms are a small version of the portabella. Crimini can be used in place of white button or added to any dish to enhance flavor.

Look for our fresh and dried mushrooms and spring greens in Minnesota and the Midwest at Whole Foods Markets and Kowalski's Markets.

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Alyssa Vance / Heavy Table

Mushrooms Kathleen                                               Photo by Alyssa Vance / Heavy Table
This recipe comes to us from chef John Schumacher, former owner of the now-closed Schumachers Hotel in New Prague, MN. The dish is the most popular appetizer served at the restaurant and was named in honor of his wife, Kathleen.

Serves 4-6
12 large crimini mushroom caps
1 lb. butter, softened
1/4 cup cooked bacon crumbs
1/4 cup minced shallots
1 Tbsp. chopped parsley
2 Tbsp. garlic powder or 6 cloves minced garlic
12 large sea scallops

Preheat oven to 350º. Wash and dry mushrooms, removing the stems. Place mushrooms hollow side up in a 3-quart casserole. In a medium bowl, combine butter, bacon, shallots, parsley and garlic. Stir well. Place 1 tsp garlic butter mixture in mushroom cap and top with one scallop. Cover each with one rounded Tbsp garlic butter mixture. Bake about 20 minutes or until golden brown. Serve with toast points.

Chef John's notes:
  • Pine nuts can be served in place of bacon.
  • For a more complex taste, add 1 escargot per mushroom cap.
  • For fish stuffed mushrooms, use 1 inch skinless boneless fish cubes. Cook until fish flakes easily with fork.

Crabmeat-stuffed mushrooms
Recipe from St. Cloud Times
Serves 6-8
3/4 cup chopped yellow onions
3/4 cup chopped fresh mushrooms (crimini, portabella, white button, etc.)
1 1/2 sticks margarine or butter
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 teaspoons granulated garlic
1/4 pound crabmeat (claw)
1 1/2 tablespoons chopped green onions
1 1/2 teaspoons parsley flakes
1 tablespoon fresh Italian bread crumbs
24 fresh jumbo mushroom caps
Grated Parmesan cheese

In a medium saucepan, saute onions and chopped mushrooms in 1/2 stick margarine or butter. Cover and simmer 15 to 20 minutes over low heat. Stir frequently. Add salt, cayenne pepper and garlic. Stir. Add crabmeat. Cover and simmer 12 minutes. Add green onions, parsley and bread crumbs. Mix well.
Fill each mushroom cap with stuffing. Melt remaining 1 stick of margarine or butter and pour into a baking dish. Place mushrooms in margarine or butter. Broil on high 4 minutes. If refrigerated, broil on high 8 minutes. Sprinkle with Parmesan cheese before serving.

Crimini Mushroom Crostini
Recipe from St. Cloud Times
Makes 24
Crostini - little toasts - are a foolproof base for many appetizers. Here, sauteed crimini mushroom slices and mixed herbs top the toasts.
16-ounce baguette, sliced on the diagonal into 24 pieces
2 tablespoons olive oil or more as needed
1 large clove garlic, peeled, cut in half
1 tablespoon olive oil
1 large shallot, peeled, minced
3/4 pound small crimini mushrooms, wiped clean, thinly sliced
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
Rosemary sprigs for garnish optional

To make the crostini: Preheat the broiler. Place the baguette slices on a broiler pan. Brush each slice with a little olive oil and rub with the cut side of the garlic. Place under the broiler and broil until slightly browned and crisp. Remove from the broiler and set aside to cool.

Crimini and Carrot Marinade
Serves 10
8 ounces crimini mushrooms
1 cup water
1/2 tsp. salt
8 ounces small carrots, trim tops and scrub clean
12 ounce of artichokes, halved
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tsp. fresh dill
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup roasted red peppers, julienned

In a large sauce pan, combine mushrooms, water and 1/2 tsp. salt. Bring to a boil and reduce heat. Cover and simmer for a few minutes. Add carrots and return to boil. Reduce heat and cook covered for 2 minutes more. Drain and cool vegetables and combine with artichoke hearts.
In a blender or jar combine olive oil, vinegar, dill, salt and pepper and shake well. Pour over vegetables and coat. Chill until cool, up to 2 days. Bring to room temp before serving. Garnish with red pepper strips and dill.

Mushroom "Risotto" with Feta
Recipe from the Mushroom Council
Serves 4
2 Tbsp. Olive oil
1 pound sliced crimini mushrooms
1-1/4 cup (8 oz) orzo pasta
1 can 14-1/2 ounces Italian style stewed tomatoes
1 can 13-3/4 ounces chicken broth
1/4 cup crumbled basil and tomato flavored feta cheese

In a large skillet heat oil until hot. Add mushrooms and cook until tender and juices are released. Stir in orzo, tomatoes, chicken broth and 1/2 cup water. Simmer covered, stirring occasionally until orzo is tender and most liquid is absorbed. Stir in feta cheese and serve.

Mushroom Strudel
Serves 6
2 shallots, chopped
1/2 cup white wine
8 oz crimini, sliced
8 oz shiitake, sliced
1 1/2 cups heavy cream
1/2 tsp. thyme, fresh
Salt and black pepper to taste
1 egg, beaten
12 4-inch puff pastry squares

Cook the mushrooms and shallots in the wine until the wine evaporates. Add cream, thyme and salt and pepper. Reduce by half and chill for a couple of hours or until the cream sets. Spoon 1 round teaspoon of mushroom mixture into pastry, fold and brush with egg wash. Bake in oven for around 8-12 minutes or until golden brown. Heat the remaining mushroom mixture and serve with strudel.

Cream of Mushroom Soup
Serves 2

2 tbsp. butter
1 (6 oz. package) crimini mushrooms
2 medium-large minced shallots
1/4 tsp. Hungarian paprika
1 tbsp. flour
1 cup chicken broth
1/2 tsp. dry thyme, crumbled
1/4 cup whipping cream
2 tbsp. sour cream or light sour cream

Melt butter, shallots and saute over medium heat 5 to 10 minutes until browned and tender. Mushrooms should give off liquid, when evaporated, stir in paprika. Add flour and stir to blend until smooth and thickened. Add thyme and simmer 10 minutes. Stir in cream and sour cream.

Crimini Mushroom Casserole
3 lbs. Crimini mushrooms
1 package 16 oz. Pepperidge Farm herb stuffing
3/4 lb. sharp cheese, grated
1 1/4 cup half and half

Slice mushrooms and blanch briefly. Grease 9x13" pan. Layer ingredients starting with mushrooms, cheese, stuffing and repeat ending with stuffing. Do not top with butter. Before baking, pour half-n-half over casserole. Bake at 350 degrees for 30 minutes.

Mushroom Antipasto Salad
Serves 4
4 cups cold cooked pasta
2 cups sliced Crimini or white mushrooms
1 cup chopped roasted red bell peppers
1 cup bite sized Salami
1 cup bite sized Provolone cheese
1 jar (6 oz.) marinated artichoke hearts with liquid
1/4 cup Italian dressing
Salt and pepper to taste

Mushroom and Tuna Pasta Salad
Serves 4
4 cups cold cooked pasta
2 cups Crimini or white mushrooms
2 cans (6 oz.) tuna, drained and flaked
1/2 cup vinaigrette dressing
2/3 cup chopped tomato
2/3 cup green onions
2/3 cup celery
Tarragon and ground black pepper to taste

Linguine with Mushrooms and a Caesar Sauce
8 oz. uncooked linguine
2 Tbsp. Olive oil
1 cup sliced onion
1 lb. fresh crimini mushrooms
1 tsp. minced garlic
1 jar (7 oz.) roasted red bell peppers, drained and chopped
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cup croutons (Caesar or Italian flavor)
1/3 cup Parmesan cheese

Cook noodles until done. Drain and save 1/2 cup liquid. Place pasta in a large serving bowl. In large skillet over medium, heat olive oil until hot. Add onion and cook until slightly tender. Add mushrooms and cook until tender - about 5 minutes. Stir in peppers, salt and pepper to taste. Add the rest of the water, pour over linguine. Stir in croutons, cheese and serve.