Tag: mushroom

The Best Mushrooms to Grow at Home for Beginners – Garden Therapy

If you have ever been intrigued by the idea of growing mushrooms in your garden, this list of the best mushrooms to grow at home will help get you started. Even if you are a beginner mushroom gardener, there are a few delicious culinary mushrooms that you can easily grow. You don’t even really need a lot of space, because they can be grown indoors and in jars, as well as out in the garden.

When it comes to growing vegetables, many don’t consider adding mushrooms to their list. Okay, technically they’re fungi and not a vegetable but we sure do treat them like one! They’re so tasty in stir-fries, pasta, and even fresh from the garden.

I’ve been interested in growing mushrooms at home for many years, and have grown them successfully outdoors in both bags and on logs. I’ve tried shiitake and oyster mushrooms and after reading about the other easy-to-grow types of mushrooms, I want to grow them all!

Permaculture farmers Kristen Bradley and Nick Ritar have a whole chapter of their book, Milkwood: Real Skills for Down-To-Earth Living (Murdoch Books, 2019) on growing mushrooms. It’s filled with the biology and history of mushrooms and projects to cultivate mushrooms at home like mushroom bags, jars, and holey buckets. They were kind enough to share their go-to mushrooms to grow at home at the end of this post, so be sure to read on!

Learn the best methods for growing mushrooms at home below, applying these practices inside or outside.

How to Grow Mushrooms Inside

Did you know it’s actually easier to grow mushrooms inside?

Because you can control the conditions, they grow much quicker indoors than they would outside. When it comes to growing mushrooms, you can buy growing kits to makes things easier or start from scratch on your own. Just make sure to purchase from reputable dealers only.

Spores Vs Spawn

You can buy either spore or spawn. Think of mushroom spores like seeds and spawn as seedlings. Spawn will be much easier to grow for beginners.

Location

Mushrooms enjoy a cool, dark, and damp location best. A basement or inside a cabinet or closet are all good locations.

You can use a container to grow them, such as empty salad containers you get at the grocery store. Just make sure the container is at least 6 inches deep to allow the mycelium (a mushroom root system) to grow.

Starting Mushrooms

Different mushrooms will like different mediums. Some like to grow in coffee grounds while others prefer sawdust. Refer to the fruiting substrates in the section below on different types of mushrooms to know what to use for each.

To start your mushroom, place the spawn on its preferred growing medium. You will want to start your mushrooms at 70°F. You will want to use a thermometer to ensure you have the right temperature for your mushrooms.

If necessary, you can place their container on a heating pad to help warm them up. For the first little while, mushrooms need to remain undisturbed. Limit their exposure to heat, light, and drafts.

Once they have rooted, you can lower the temperature. This will take a few weeks. Like growing mediums, each mushroom has a preferred temperature that you can also find listed.

When you lower the temperature, you will want to cover the spawn with an inch of potting soil. Cover the soil with a damp cloth and spritz the cloth to keep it wet.

Harvesting Mushrooms

Your mushrooms will be ready to harvest when the cap has fully opened and separated from the stem. This takes 3-4 weeks on average.

Avoid pulling your mushrooms as this may damage the surrounding fungi.

FAQ About Growing Mushrooms

Is it Difficult to Grow Mushrooms?

Not at all! In fact, it’s easier to do at home inside than outside. You can harvest mushrooms in about 3-4 weeks inside after you cover the spawn with soil. Outside, this process can take anywhere from 6 months to 3 years depending on the type of mushroom!

You can learn more about growing mushrooms on logs outside on this post.

Do Mushrooms Need Sunlight?

Since mushrooms don’t contain chlorophyll, they don’t require any sunlight to grow.

Will Mushrooms Grow Back After You Pick Them?

Once you harvest a mushroom, its stem will rot away. New mushrooms may emerge and grow from other spawns or spores. To ensure you have a continuous crop, you may need to add more spawn.

Should You Pull or Cut Mushrooms?

Avoid pulling mushrooms to harvest. This can damage surrounding fungi and the mycelium below. Instead, cut the mushroom with a sharp knife right on the stalk.

The Best Types of Mushrooms to Grow at Home

by Kristen Bradley & Nick Ritar

Published with permission from Murdoch Books Australia and Quarto Homes; photographs courtesy of Kristen Bradley, Kate Berry, and Ann F Berger (CC).

Clusters of Pearly Oyster Mushrooms

Pleurotus ostreatus (Pearl Oyster)

The species we recommend starting with for bucket or jar cultivation is the pearl oyster. There are lots of Pleurotus (oyster) species, including Pleurotus djamor (pink oyster), Pleurotus eryngii (king oyster), and Pleurotus citrinopileatus (golden oyster).

However, some of these other varieties are slightly more fiddly than Pleurotus ostreatus, so pearl oyster is a good starting point.

Preferred Fruiting Substrates

Oyster mushrooms prefer pasteurised straw or sawdust, but will fruit well on most farm waste products containing cellulose and lignin. They also like hardwood logs or stumps for outdoor cultivation.

Waste coffee grounds are becoming popular among urban growers of oyster mushrooms, but note that they must be used while very fresh as they have a relatively high nutrient content and can be prone to contamination.

Climate

Pleurotus ostreatus are awesomely adaptable and will tolerate a range of growing conditions. They should fruit anywhere from 7–25°C (45–77°F).

Time from Inoculation to Fruiting

These mushrooms grow quickly. From 2 to 3 weeks for indoor cultivation, depending on ambient temperature and the inoculation rates of substrate.

Pleurotus rryingii (King Oyster)

Considered by many to be the best tasting oyster mushroom, king oysters are a meaty, full feast that can be sliced and barbecued. They crisp up when stir-fried, yet stay wonderfully chewy and nutty.

They can be grown in a similar way to pearl oysters, but their superior flavour makes them worth mentioning. Once you’ve mastered pearl oysters, give them a go.

Shiitake mushrooms emerging from eucalyptus log

Lentinula edodes (Shiitake)

Shiitake is a great species to use when you are starting outdoor cultivation. They will grow on logs in your garden. Although they’re a lot slower to fruit than oyster mushrooms, if you inoculate a batch of logs every year (or even better, every season), you can soon have a regular supply of shiitakes.

Preferred fruiting substrates:

Hardwood logs of almost every type, though yields will vary according to the log species. Eucalypts work well if you can’t find oak, beech, or alder. They can also be grown on sawdust.

Climate

There are different strains of shiitake, but the main strain that we use fruits between 14 and 20°C (57 and 68°F), which is a wide enough bracket for most temperate climates. There are both colder and warmer strains that fruit below, and above, that temperature envelope.

Time from Inoculation to Fruiting

Long. On logs: from 6 to 12 months (or longer), depending on climate and inoculation rates of the log. On sawdust blocks: 7 to 10 weeks. Worth the wait!

Agrocybe aegerita (Velvet Pioppini)

Native to poplar wood, this is a delicious mushroom with a nutty bite. It’s great for stir-fries and other cooking methods.

Preferred Fruiting Substrates

Hardwood sawdust is best. This one is great for jar cultivation. It also does well on logs and stumps.

Climate

Keep it cool –pioppinos like to stay around 13–18°C (55–64°F), and tend to fruit in the spring, after the colder months.

Time from Inoculation to Fruiting

Long – 8 to 12 months for outdoor log cultivation or about 6 weeks for indoor cultivation.

Stropharia_rugosoannulata copyright Ann F. Berger

Stropharia rugosoannulata (King Stropharia or Garden Giant)

This is our favourite mushroom to grow in wood chip gardens. It’s easy to grow and delicious to eat.

Preferred Fruiting Substrates

Hardwood wood chips are preferred, but, like oyster mushrooms, king stropharia will grow in straw and many other farm waste products.

Climate

King stropharia grow in a very broad range of temperatures, from about 5–35°C (41–95°F), so they’re great for both temperate and subtropical climates. They do need good moisture, however, so make sure this is supplied consistently.

Time from Inoculation to Fruiting

Long. About 4 to 6 months, depending on inoculation rates and which substrate you use.

More Mushrooming Fun

A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.

Stephanie Rose

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September 28, 2025
Easy Chicken Madeira
This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

Oriana’s Thoughts On The Recipe

This incredible Chicken Madeira recipe is one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it’s surprisingly easy to whip up. Trust me, once you try it, you’ll be hooked. The combination of tender chicken breasts and a rich Madeira cream sauce is simply out of this world.

One thing I love about this dish is its depth of flavor. The Madeira wine adds a beautiful, slightly sweet complexity, while the mushrooms, onions, and garlic bring everything together with their earthy, aromatic notes. It’s a symphony of flavors that feels like a hug in every bite.

I love to serve it with mashed potatoes! There’s something so comforting about a big, fluffy mound of mashed potatoes alongside that delicious sauce. It’s the ultimate comfort food that quickly becomes a family favorite. Plus, it’s perfect for any occasion—whether it’s a weeknight dinner or a festive gathering.

So, why not give it a try? You’ll be glad you did!

The Origin of Chicken Madeira: A Modern American Classic with European Influences

Chicken Madeira is a dish that originated in the United States, though it draws inspiration from European culinary traditions. The name “Madeira” comes from the Madeira wine used in the sauce, which is a fortified wine from the Madeira Islands of Portugal.

The dish itself does not have a long historical background like some traditional European dishes. Instead, it has become popular in modern American cuisine, particularly through its association with restaurant chains such as The Cheesecake Factory, which helped popularize it on a larger scale.

In my version of the Chicken Madeira recipe, I omit the asparagus and mozzarella cheese found in the popular Cheesecake Factory version. The sauce is so delicious on its own that it does not need any distractions. This allows the rich flavors of the Madeira wine and creamy sauce to shine through, highlighting the dish’s core ingredients in a simpler yet equally satisfying presentation.

What I Love About This Recipe

Simplicity at Its Best: This Chicken Madeira recipe is incredibly easy to make. With straightforward steps and common ingredients, even beginner cooks can master it. You’ll be amazed at how quickly it comes together, making it perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

Flavors That Wow: The Madeira cream sauce is the star of the show. Its incredible depth of flavor comes from the unique combination of Madeira wine, chicken stock, and fresh ingredients like mushrooms, onions, and garlic. It’s a rich, savory sauce that elevates the dish to restaurant-quality status. Every bite is a flavor explosion!

Impress Without Stress: This dish tastes fancy and will undoubtedly impress your family and dinner guests. Despite its simplicity, it looks and feels gourmet, making it an excellent choice for special occasions.

Comfort on a Plate: Serving this Chicken Madeira with a big portion of mashed potatoes is pure comfort. The creamy, buttery potatoes soak up the sauce beautifully, creating a delightful harmony of textures and flavors. It’s a combination that’s hard to beat and makes every meal feel like a special treat.
Potential Cons Of The Recipe

Madeira wine can be a bit pricey and might not be a pantry staple for everyone.

If not careful, the sauce can thicken too much or become too salty.

Tips To Mitigate These Cons

Look for Madeira wine in the cooking section of your grocery store, where it’s often more affordable.

Be mindful of the cornstarch and broth quantities to ensure the sauce has the right consistency. If it thickens too much, add a bit of water.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken Breasts: The main protein. You can also use chicken thighs for a juicier result.
- Salt & Black Pepper: Basic seasonings to enhance the flavor of the chicken.
- Butter & Olive Oil: For sautéing and adding richness to the dish.
- Mushrooms: Add an earthy flavor. Use cremini or button mushrooms.
- Yellow Onion: Provides a sweet, savory base for the sauce.
- Garlic Cloves: Essential for depth of flavor.
- Madeira Wine: The key ingredient for the unique, rich sauce.
- Low Sodium Chicken Broth: Adds a savory depth to the sauce without overpowering it.
- Cornstarch & Water: To thicken the sauce to the perfect consistency.
- Parsley: Fresh parsley for garnish adds a burst of color and freshness.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Season The Chicken and Saute

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2″ thick. Season chicken breasts with salt and pepper to taste. Set aside.

Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 minutes per side or until golden and cooked through. Remove the chicken from the pan to a plate.

Step 2 – Saute The Veggies

Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

Step 3 – Reduce Wine

Add Madeira wine and boil until reduced by half, about 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

Step 4 – Thicken The Sauce

Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return the chicken to the pan and turn it to coat it in the sauce. Simmer for 2 more minutes. Taste and adjust seasoning to your liking, adding more salt and/or pepper, if necessary.

Step 5 – Serve

Garnish with fresh chopped parsley, if desired. Serve hot.
Recipe Tips

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
Food Allergy Swaps
- Gluten-Free: Ensure the chicken stock is gluten-free.
- Dairy-Free: Use a dairy-free butter alternative and olive oil only.
Variations & Additions
- Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.
- Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted
- Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.
Serving Suggestions

Serve this Chicken Madeira over a bed of creamy mashed potatoes with a side of steamed green beans or asparagus. A fresh, crisp salad also pairs wonderfully to balance the rich flavors.

Storing and Freezing Instructions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions

Can I use a different type of wine?

Yes, Marsala wine is a good substitute if you can’t find Madeira wine.

How do I prevent the sauce from getting too thick?

Gradually add the cornstarch mixture and stop once the desired consistency is reached. You can always thin it with a bit of water or broth if needed.

Can I make this dish ahead of time?

Absolutely! This dish reheats well, making it a great option for meal prep or entertaining.

Can children eat this chicken?

I consider that this is a personal decision for sure, but with appropriate cooking methods the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume. However, some residual alcohol may remain depending on the cooking time and method. If you are concerned about the alcohol content for children, you can extend the cooking time to ensure more alcohol evaporates.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Chicken Madeira

Oriana Romero

This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Instructions

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2" thick. Season chicken breasts with salt and pepper to taste. Set aside.

Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to a plate.

Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

Add Madeira wine and boil until reduced by half, about 5 minutes vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return chicken back to the pan and turn it to coat in the sauce, simmer for 2 more minutes. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary.

Garnish with fresh chopped parsley, if desired. Serve hot.

Important: Many people ask me if my children eat dishes that contain wine. My answer is that it’s a personal decision. With appropriate cooking methods, the wine flavor becomes concentrated, enhancing the sauces, while most of the alcohol evaporates, making the food generally safe for children. However, some residual alcohol may remain depending on the cooking time and method. If you’re concerned about alcohol content for children, you can extend the cooking time to ensure even more alcohol evaporates. Chicken: I used chicken breast but if you prefer you can use boneless skinless chicken thighs. Madeira wine can be found in a wine store, not carried in most grocery stores. I used the dry version, which I bought at Total Wine. Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating. Food Allergy Swaps:

Gluten-Free: Ensure the chicken stock is gluten-free.

Dairy-Free: Use a dairy-free butter alternative and olive oil only.

Recipe Tips:

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.

Variations & Additions:

Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.

Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted

Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 388kcalCarbohydrates: 10gProtein: 36gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 119mgSodium: 332mgPotassium: 950mgFiber: 1gSugar: 4gVitamin A: 398IUVitamin C: 7mgCalcium: 28mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner

Cuisine American

Calories 388

Keyword chicken dinner madeira recipe
[ad_2] Oriana Romero
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July 29, 2024
Functional beverage startup Odyssey grabs $6M to accelerate energy drink growth | TechCrunch

Odyssey, a mushroom-based functional energy beverage maker, raised another $6 million in an equity investment to give it $14 million in total funding since launching its first drink two years ago.

Odyssey’s products tap into the health benefits of Lion’s Mane and Cordyceps mushrooms to produce a drink that combines an energy boost with 2,750 milligrams of the mushrooms to provide cognitive clarity and focus.

Lion’s Mane, in particular, was shown to positively impact cognitive function and mood in young adults, according to a 2023 National Institutes of Health pilot study.

Scott Frohman, founder and CEO of Fort Lauderdale, Florida-based Odyssey, first learned about the benefits of certain mushrooms from a friend making a mushroom powder to mix in drinks.

“I started adding it to my coffee, and I realized that everything was more clear,” he told TechCrunch. “The best part was when I got to work, I realized that I didn’t need that second cup of coffee. On top of that, I just felt I was just more present and was able to jump to my work.”

However, Frohman didn’t exactly like how the powder affected the taste and texture of the drinks, and preferred an energy drink delivery, so he began working on Odyssey in 2021. Today, the company has 11 SKUs, including flavors like Passion Fruit Orange/Mango, Dragon Fruit Lemonade and Blackberry Lemon Twist.

The energy in the drinks come from a combination of L-Theanine, ginseng and green tea caffeine. And there is less added sugar to help minimize “the jitters” and sugar crashes typically associated with traditional energy drinks, Frohman said. For those who want even more of a caffeine boost, the company recently introduced the Odyssey 222 line with 222 milligrams of caffeine in addition to the mushrooms.

Over 5,000 stores, including Publix, CVS, GNC, Erewhon, 7-Eleven, Thrive Market, Wegmans and Bristol Farms carry Odyssey products. Frohman didn’t provide growth metrics, but did say the company is seeing sales pick up in terms of three to five cans per week per SKU being sold.

Growth in the functional beverage industry accelerated in recent years as consumers increasingly looked for healthier foods. The global functional soda category is expected to be valued at $208 billion by 2027. That’s inspired new brands to emerge and enticed some venture capitalists to invest in the sector.

During this time, we saw brands like healthier soda companies Poppi and Olipop grab capital in 2022, while The Ryl Company raised $6.7 million in early 2023 for its line of functional ready-to-drink tea.

Odyssey also joins a long list of companies leveraging mushrooms and mycelium, the root of the mushroom, to make everything from alternative proteins to leather-like materials to building materials. Companies like Infinite Roots are even growing mushrooms for commercialization purposes.

“As the timing is no doubt right, mycelium can win over consumers with taste, nutritional, functional, scalable and impact-related benefits,” said PeakBridge CTO Maya Schushan Orgad in a review of mycelium trends.

Meanwhile, Odyssey’s new funding round includes strategic investor Richard Laver from Rocket Beverage Group, who joins a group of existing stakeholders contributing 50% of the total raised amount.

Frohman plans to allocate the capital toward inventory to keep distribution going and hiring in the areas of sales and marketing.

“We don’t see this as just a product, but a whole movement,” Frohman said.

Christine Hall

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February 9, 2024
Turkey Mushroom Wild Rice Soup – Simply Scratch
Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice. This recipe yields 6 (1½-cup) servings.

I think I love leftovers just as much as the meal itself.

And one of the best ways to use leftover turkey is in soup. Turkey mushroom and wild rice to be exact. This creamy soup is pretty simple and yields flavorful results. The tender veggies and turkey along with the nuttiness of wild rice is incredibly cozy and comforting.

Click Here to find more inspiration for using leftover turkey!

To Make This Turkey Mushroom Wild Rice Soup You Will Need:
- unsalted butter – Lends fat for the vegetables to cook and adds flavor.
- cremini mushrooms – Or substitute with button mushrooms.
- yellow onion – Adds a sweet and subtle onion flavor to the soup.
- carrots – Adds color and subtle sweetness.
- celery – Lends earthy flavor and delicious texture.
- garlic – Adds distinct punchy flavor.
- Trader Joe’s Umami Seasoning (optional) – This seasoning blend contains salt, onion, mustard seed, porcini and button mushroom powder, red pepper flakes, black pepper and thyme.
- rubbed sage – Gives a distant earthy, slightly minty and musky flavor.
- thyme (dried) – Lends an earthy, slightly minty and lemony flavor.
- rosemary (dried) – Adds a pine-like or woodsy flavor with notes of lemon, pepper and sage.
- bay leaf – Adds a somewhat subtle minty or pine-y flavor with hints of black pepper.
- unbleached all-purpose flour – Used to help thicken the soup.
- turkey stock – Use homemade or quality store-bought stock.
- water – Lends extra liquid for cooking the wild rice.
- wild rice – Make sure to buy actual wild rice and not “wild rice blend”.
- heavy cream – Helps thicken the soup.
- leftover cooked turkey – You can use finely shredded or chopped.
First things first, prep your veggies (and measure out all ingredients).

For the veggies you’re going to need 8 ounces sliced mushrooms (either button or cremini), 1 cup diced yellow onion, 3/4 cup diced carrots, 3/4 cup diced celery, 2 cloves minced garlic.

To save some time, I use pre-sliced (cremini) mushrooms and just give them a good rinse and pat dry.

You’re going to need 1 cup wild rice. Not to be confused with “wild rice blend” which is more of a blend of different types of rice with wild rice mixed in.

What Is Wild Rice?

Technically wild rice isn’t rice at all. It’s actually the grain of semi-aquatic grass that grows primarily in the Great Lakes region. It has a tough outer shell, that when cooked, it will soften and split open. Once cooked, wild rice should have a nutty earthy flavor with a slight chew to it.

In a 6 to 7-quart dutchoven, melt 4 tablespoons of butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt.

Stir and coat in the butter. Cover and cook.

Stir occasionally to avoid sticking and cook for 8 to 10 minutes or until tender.

Next, measure and add in 1 teaspoon Trader Joe’s Umami Seasoning (this is optional) and 1/2 teaspoon each rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water.

Add in the bay leaf and 1 cup wild rice.

Stir and bring to a boil. Reduce to simmer and cook 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in 2 cups leftover cooked turkey.

Stir and pour in heavy cream.

Note: If the soup seems too thick, add more turkey stock as needed.

And season with salt and pepper to taste. Heat the soup thoroughly before serving.

Don’t forget to remove the bay leaf.

Ladle soup into bowls and serve topped with a little more of Trader Joe’s umami seasoning, freshly ground black pepper and some snipped chives. And along side a loaf of warm, crusty bread.

How To Store Turkey Mushroom Wild Rice Soup:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days.

Can You Freeze Turkey Mushroom Wild Rice Soup?

Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

Enjoy! And if you give this Turkey Mushroom Wild Rice Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Turkey Mushroom Wild Rice Soup

Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice.This recipe yields 6 (1½-cup) servings.

Prep Time: 20 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

4 tablespoons unsalted butter

1 cup celery, diced

1 cup carrot, diced

1 medium yellow onion , diced

2 large cloves garlic, minced

kosher salt

1 teaspoon Trader Joe’s Umami Seasoing

1/2 teaspoon dried rosemary

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1/4 cup unbleached all-purpose flour

6 cups turkey stock

2 cups water

1 cup wild rice, NOT wild rice blend.

1 bay leaf

2 cups shredded leftover cooked turkey, more or less to preference

1 cup heavy cream

In a 6 to 7-quart dutch oven, melt butter and add in the mushrooms, onion, carrot, celery and garlic with a pinch or two of kosher salt. Stir and coat in the butter. Cover and cook, stirring occasionally (to avoid sticking) for 8 to 10 minutes or until tender.

Next, measure and add in the Trader Joe’s Umami Seasoning (if using), rubbed sage, dried thyme and dried rosemary. Stir and cook 1 minute.

Next, sprinkle in 1/4 cup of unbleached all-purpose flour. Stir and cook 2 to 3 minutes.

While stirring, pour in 6 cups of turkey stock and 2 cups water. Add in the bay leaf and wild rice. Stir and bring to a boil. Reduce to simmer and cook covered with the lid askew for 45 to 50 minutes or until rice spits open and is tender.

Once the rice is tender, add in leftover cooked turkey and heavy cream.Note: If the soup seems too thick, add more turkey stock as needed.

Season with salt and pepper to taste. Heat the soup thoroughly before removing the bay leaf and serving.

See post for storing and freezing this recipe.

Serving: 1.5cups, Calories: 476kcal, Carbohydrates: 39g, Protein: 23g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 103mg, Sodium: 440mg, Potassium: 672mg, Fiber: 3g, Sugar: 8g, Vitamin A: 4502IU, Vitamin C: 4mg, Calcium: 84mg, Iron: 2mg

Author: Laurie McNamara

Course: Soup

Cuisine: American
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Laurie McNamara

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November 22, 2023
Truffle Mushroom Pasta
Truffle pasta is often associated with sophistication and luxury because it can come at a pretty high price in restaurants. And once the server hands you that plate of rich, buttery pasta, you will easily understand why. This is the kind of dish that has an unforgettable taste, and is something you can only really…
By: Vanjo Merano
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Published: 11/15/23

This post may contain affiliate links. Please read our disclosure policy.

Truffle pasta is often associated with sophistication and luxury because it can come at a pretty high price in restaurants. And once the server hands you that plate of rich, buttery pasta, you will easily understand why. This is the kind of dish that has an unforgettable taste, and is something you can only really get with truffle oil. But this is not all too complicated to make at home. You can easily create some of your own Truffle Mushroom Pasta!

For this recipe, we keep it quite simple in terms of the cooking process. And so you can try cooking this up even if you’re just figuring out your way in the kitchen. Some other key ingredients are heavy whipping cream, parsley, rosemary and olive oil. Another plus is that this uses just a bit of truffle oil so you can make plenty of this without running out of supply.

Let’s start working with these components then!

How to Make It

1. Cooking the fettuccine

Grab ½ lb. of fettuccine. Take a look at the package instructions, and cook these according to what is indicated. Just set them aside afterwards.

2. Preparing the mushrooms

Put 3 tablespoons of butter in a pan. Apply heat to let this melt. Then pour 1 tablespoon of olive oil. Add 8 ounces of sliced baby bella mushroom, and just sauté this. Keep this up until you get the mushrooms nice and soft.

3. Adding some seasonings

Put 35 grams of Knorr Cream of Mushroom in a container with 1 ½ cups of water. Now mix these together, and then pour this into your pan. Also toss in 1 sprig of rosemary you’ve chopped. Afterwards, cook everything using the lowest heat setting for 10 minutes.

4. Working truffle oil into the dish

Now let’s place ¼ cup of heavy cream alongside 1 teaspoon of truffle oil in the pan. Add some ground black pepper to taste, and then ¼ cup of grated parmesan cheese.

5. Combining the sauce and pasta

Then put your cooked fettuccine inside. Toss this into the sauce, and make sure that you coat this completely. And once you finish this, you can just transfer this to a serving plate. Top this all off with 2 tablespoons of chopped parsley, and some more parmesan.

And that’s it! Good job on making some irresistible Truffle Mushroom Pasta!

This surely is something that can satisfy you even without any side dishes. But if you want other recipes that would taste great alongside Truffle Mushroom Pasta, no need to worry! Panlasang Pinoy has plenty of dishes that would get the job done! Below are three other recipes that you can easily make in your own kitchen, and would definitely help boost your next dinner party!

What to Eat with Truffle Mushroom Pasta

Roasted Cauliflower

You can easily integrate more veggies into your diet by making some delicious Roasted Cauliflower! This is a dish that is perfect on the side of most kinds of pasta. But I particularly love it with our truffle recipe because the cauliflower is not too heavily seasoned, and would not overpower the pasta. But it still has plenty of flavor from the likes of parmesan cheese and garlic. You won’t have to stress out in making this dish either. It’s a simple one that only takes about 30 minutes to recreate!

Creamy Macaroni Soup (Ala Jollibee)

Soup and pasta go together like two peas in a pod. And that’s why you should definitely try your Truffle Mushroom Pasta alongside some Creamy Macaroni Soup Ala Jollibee! This tastes incredibly similar to the fast food favorite. Both are filled with delicious ingredients to really boost the soup’s flavor such as corn and ham. But this also works as a solo dish that you could serve to five people perfectly for a rainy day! Don’t worry about the time you will need to make this soup either. The cooking time would just be around 20 minutes, while preparations may take about 10 minutes.

Creamy Baked Salmon

We can make this dish a lot heartier with some nutritious and perfectly seasoned Creamy Baked Salmon! Not only is this creamy and savory, but it’s also got a beautiful cheddar cheese topping that blends perfectly with our fish. And we get the salmon lying on some delicious vegetables as well. From broccoli to bell peppers to carrots, you’ve got a great family of healthy ingredients here to get you ready for the day! Not to mention, this complements our pasta nicely because it is somewhat light, and provides some meatiness to your palate as you are eating.

I hope you loved cooking up some Truffle Mushroom Pasta as much as I did! Leave any questions you have about this recipe in the comments section below, and I will get to them as soon as I can.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Truffle Mushroom Pasta

Prep: 5 minutes

Cook: 20 minutes

Instructions

Cook the fettuccine based on package instructions. Set aside.

Make the sauce by melting butter in a pan. Add the olive oil.

Sauté the mushrooms until soft.

Combine Knorr Cream of mushroom and water. Mix well. Pour the mixture into the pan and add the rosemary. Cook for 10 minutes using the lowest heat setting.

Pour the heavy cream and add truffle oil. Season with ground black pepper and parmesan cheese.

Toss-in the fettuccine making sure that it completely gets coated with the sauce.

Transfer to a serving plate. Sprinkle parsley and top with more parmesan.

Share and enjoy!

Video

Nutrition Information

Calories: 562kcal (28%) Carbohydrates: 58g (19%) Protein: 16g (32%) Fat: 30g (46%) Saturated Fat: 15g (75%) Polyunsaturated Fat: 2g Monounsaturated Fat: 11g Trans Fat: 1g Cholesterol: 122mg (41%) Sodium: 257mg (11%) Potassium: 568mg (16%) Fiber: 3g (12%) Sugar: 3g (3%) Vitamin A: 979IU (20%) Vitamin C: 4mg (5%) Calcium: 163mg (16%) Iron: 2mg (11%)

© copyright: Vanjo Merano

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Vanjo Merano

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November 15, 2023
Off-duty pilot may have been on psychedelic mushrooms when he tried to shut off plane engines, official says

The FBI is investigating whether an off-duty pilot who tried to shut down the engines of an in-flight jetliner on Sunday was on psychedelic mushrooms, an official told The Times.

Federal prosecutors in Oregon have charged Joseph Emerson, 44, with interference with flight crew members and attendants. Emerson was arrested after pilots and crew members detained him Sunday following an outburst in the cockpit during a Horizon Airlines flight from Seattle that was headed to San Francisco. Horizon Airlines is a regional carrier owned by the parent company that owns Alaska Airlines.

In a criminal complaint unsealed Tuesday, an FBI agent revealed that Emerson told investigators about his use of psychedelic mushrooms and said “it was his first time taking mushrooms.”

But FBI officials declined to confirm that Emerson had taken mushrooms at the time of the midair incident.

“It is vague in [the complaint], but that is part of what [the] FBI is investigating,” said Joy Jiras, an FBI Portland field office spokesperson. “The FBI is investigating the timeline of his use of magic mushrooms. We are trying to figure out whether he was on them that day or whether they were in his system or not.”

Emerson had been flying in the “jump seat,” a foldout seat usually placed behind the captain’s seat, according to experts.

“I am not OK,” Emerson said during the flight, after he had been casually engaging the two pilots in conversation, a federal agent said in the complaint.

Both pilots then saw Emerson grab onto the red fire handles, which are used to extinguish engine fires and shut down all fuel to the engines, potentially turning the plane into a glider, the pilots told federal investigators.

One pilot struggled with Emerson for about 25 or 30 seconds before the off-duty pilot “quickly settled down,” according to the complaint.

The other pilot saw Emerson throw his headset across the cockpit before saying he was not OK.

The pilots said the interaction with Emerson lasted about 90 seconds before they were able to remove him and secure the cockpit, the complaint said.

Flight attendants then saw Emerson “peacefully walking to the back of the aircraft,” the complaint said. They had received a call from the pilots saying that Emerson was “losing it,” and he told one attendant that he “just got kicked out of the flight deck,” according to investigators.

“You need to cuff me right now, or it’s going to be bad,” he told the attendant.

He was cuffed and seated in the back of the plane, according to the complaint, where he tried to grab the handle of an emergency exit before he was stopped by a crew member.

Another crew member said that Emerson made statements about how “he tried to kill everybody,” the complaint said.

“The flight attendant noticed Emerson take out his cellular phone and appeared to be texting on the phone. Emerson was heard saying he had just put 84 peoples’ lives at risk tonight including his own,” FBI Agent Tapara Simmons wrote in the complaint.

After the plane made an emergency landing in Portland, Ore., Emerson was detained. He told police he had become depressed six months ago, according to the complaint.

He talked with the officer about “the use of psychedelic mushrooms” and said “it was his first time taking mushrooms.”

“I’m admitting to what I did. I’m not fighting any charges you want to bring against me, guys,” he told police, according to the complaint.

Emerson was booked by police in Multnomah County on suspicion of 83 counts of attempted murder. It was not clear whether the state case would continue in light of federal charges.

Noah Goldberg

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October 24, 2023
More than $125K worth of marijuana and mushrooms seized in Sparta | Crime and Courts – Medical Marijuana Program Connection

SPARTA, Wis. (WXOW) – In searches at two separate residences in Sparta, more than 45 pounds of marijuana, mushrooms, and thousands in cash, all of which leads to the arrest of an 18-year-old man.

The Monroe County Sheriff’s Office said that they conducted the searches along with the Sparta Police Department after they developed information that THC products were being sold to juveniles.

The searches were done on Wednesday afternoon. Along with the marijuana and psilocin mushrooms, they also seized $30,000 in cash.

They arrested 18-year-old Brandon Rand of Sparta as a result of the searches.

Charges were filed against him for Possession with Intent to Deliver THC (>10,000 grams), Possession with Intent to Deliver Psilocin (>100-500 grams), and two counts of Maintaining a Drug Trafficking Place. All four charges are felonies.

He appeared on Friday on those charges in Monroe County Circuit Court. Judge Richard Radcliffe gave him a $5,000 signature bond at the hearing with…

MMP News Author

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March 11, 2023