Recipe of the Month: Honoring National Mushroom Month

Celebrate National Mushroom Month with a Delicious Recipe!

September is National Mushroom Month, a time to celebrate the incredible versatility and health benefits of mushrooms. Whether you’re a seasoned chef or a home cook, mushrooms can add a delightful depth of flavor and nutrition to your meals. Below is one of our favorite mushroom recipes that is featured in Chef Lisa Dupar’s cookbook, Fried Chicken & Champagne, which you can easily make at home.

The Wonderful World of Mushrooms

Mushrooms are not only delicious but also packed with nutrients and health benefits. They are a great source of vitamins, minerals, and antioxidants. According to a post on the Cook for Your Life blog by Fred Hutch Cancer Center, “Current research suggests that by helping to support our immune system, many edible mushrooms may have potent anti-cancer properties, and may play a role in modulating immune responses to better recognize and neutralize threats to our cells.” We encourage you to read the full post to learn about more amazing benefits of mushrooms and the important nutrients they provide for us all.

We hope you will enjoy preparing and indulging in this recipe!

Makes one 10-inch pie, ten 3½-inch tarts, or 25 mini-appetizer tarts.

Spinach-Mushroom Mixture:

• 4 tablespoons (½ stick) unsalted butter
• 1 pound spinach
• 2 cups sliced mushrooms (use your favorite seasonal mushrooms like fresh chanterelles, porcini, crimini, button mushrooms, or a mix)
• Salt and pepper, or Lisa’s seasoning salt

Custard:

• 1½ cups heavy cream
• 3 eggs
• ½ teaspoon chopped garlic
• ¼ teaspoon grated nutmeg
• ¾ teaspoon salt
• ½ teaspoon pepper

Additional Ingredients:

• Par-baked thyme pastry pie crust, tart shells, or mini-appetizer tart shells
• 8 ounces white cheddar, grated
• Caramelized onions (optional)

1. Preheat the oven to 350°F.
2. To make the spinach-mushroom mixture:
   • In a large sauté pan over medium heat, melt the butter. When the butter starts to brown (little brown bits separating from the clear butter), add the spinach, and sauté until wilted.
   • Add the mushrooms. Lightly season with salt and pepper to taste. Continue to sauté until the mushrooms are tender. Remove from heat and let cool. If too much water was pulled from the spinach after cooking, drain off the excess.
3. To make the custard:
   • In a bowl, whisk together the cream, eggs, garlic, nutmeg, salt, and pepper until well combined.
4. To assemble:
   • Cover the bottom of the par-baked pie crust or tart shells with the spinach-mushroom mixture.
   • Pour the custard over the spinach and mushrooms and sprinkle the top with grated white cheddar.
   • Place the pie or tarts on a sheet pan and bake until the custard is light brown. For a large pie, bake about 20 minutes; for tarts, bake 10 to 15 minutes; for mini appetizers, bake 5 to 7 minutes.
5. Serving suggestion:
   • Serve the pie warm with a spoonful of warm caramelized onions. You can put the onions on the plate and set the tart on top, serve them on the side, or use them as a topping.

Explore Our Mushroom-Inspired Menus

At Lisa Dupar Catering, we love incorporating mushrooms into our recipes. From savory appetizers to hearty main courses, our menus feature mushrooms in a variety of creative and delicious ways. Browse our menus and discover the mushroom-inspired dishes we can craft to share a flavorful experience with your guests!

How did it go? We’d love to hear from you! Here’s how you can share with us and tag us if posting on social media:

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If you’d like more delicious recipes from Chef Lisa Dupar’s cookbook, Fried Chicken & Champagne, you can purchase it in person at Lisa’s restaurant, Pomegranate Bistro, or order online.