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blackened mushrooms with a blackened mushroom sauce

Posted on March 23rd, 2012  |  3 Comments

I wasn’t into mushrooms until about two weeks ago.

And then I really got into them. And taking tons of pictures of them. Cooking them too, but mostly taking pictures. :)

It all started with our good friend, Andres, who was in town visiting from Miami (Go Heat!) and cooked us mushroom risotto. Not just any mushroom risotto, this risotto was the definition of creamy, each mouth-watering bite after another I couldn’t believe my palate was begging for more. I thought I hated mushrooms….. guess not!

When he brought these bizarre looking fungi into my kitchen I tried not to flip out and regain the culinary control that somehow slipped from my fingertips on their trip to the market. ‘He’s a guest,’ I kept telling myself, ‘be nice.’

Sure, I bossed my way through the cooking process with some ‘move heres’ and ‘hold that theres’, but I wasn’t steering the ship.

And it’s a good thing because I would have never discovered all that mushrooms have to offer.

Absorbent as all get up, infuse mushrooms as your heart desires. Their sponge like texture, when thinly sliced, crisps in oil revealing a whole new mushroom bite entirely (especially those dark funky ear looking ones.)

They couldn’t be a more perfect muse for blackened seasoning.

I had everything on hand (or the substitutions I listed in the recipe below,) I bet you will too.

Spice blends, rubs and marinades are all great ways to amp up the flavor with out necessarily adding extra calories and fat. And when made from home they don’t have MSG, crazy dioxides or other chemical sounding words in them. Pure spice.

And yes, this is a little spicy, but that can easily be adjusted by cutting back on the cayenne and black peppers, start with 1/4 tsp if you aren’t into heat (mom, I mean you!)

The idea for blackened mushrooms came from one of our fav Long Beach spots, Coco Renos. It’s a Mexican joint that looks kinda sketch but cooks the food right in front of you so you know what you get. I’m down with that!

Their blackened mushrooms tacos sure are tasty BUT, I think mine were better. Yeah I said it. I mean I ate all 7 ounces in just 2 days, even the extra stash I saved for my husband. All because my mouth made me eat it.

Didn’t add a lick of meat neither.

Beefy without being, mushrooms need not share the spotlight with any protein when they shine like this in a dish all their own.

And boy did they pay off. Probably has something to do with the farmers market freshness and price, 7 oz for $3.50!! What what!

We have this lady at the Long Beach Farmers Market who sells lots of crazy weeds,  acupuncture like herbs, garlic green onions, dandelions and of course mushrooms. She is awesome.

Since I had so many, I though why stop at blackened mushrooms, those suckers need a sauce.

A liquor sauce, cause today’s Friday. Whiskey it is. Been on that kick too. Mushrooms, whiskey and I are developing a close friendship.

Half the batch went into the sauce. With whiskey, flour, butter, veggie stock and milk. 1%. You know me, looking out for your bod. :)

Butter was the real deal though. Grass-fed. I never skimp on butter. Momma taught me well.

A quick 7 bubbly minutes later, I took that there sauce and smeared it smack down the middle of a warm corn tortilla. Layered in half a baked sweet potato (halved, baked in a 400 degree toaster oven for 45-55 minutes) and a few cheddar cheese chunks. Then loaded her up with the blackened mushrooms.

A quick roll, smother of gravy, sprinkle of grass-fed cheddar cheese and a good baking later, I had quite the melty, heavenly smelling vegetarian enchilada. and it was sublime.

So sublime I scarfted the whole thing before I could save half for lunch. Didn’t matter much because I had the leftover mushrooms and sauce  the next day. Straight. Yes, me, gravy and a spoon, on a date. It was everything I hoped it be.

Don’t act like you don’t want to too.

Make this now!


Any mushroom converts out there? Been smitten with any other foods lately?

blackened mushrooms and blackened mushroom sauce

by lafig

Prep Time: 15-20 minutes

Cook Time: 20-25 minutes


Ingredients (4-6 servings)

  • Blackened Mushrooms
  • 4 oz fresh wild mushrooms, thinly sliced (substitute: rehydrated mushrooms ? can’t vouch for flavor or texture)
  • 1 Tbsp olive oil (substitute: grapeseed oil, coconut oil or canola oil)
  • 1 Tbsp grass-fed butter
  • 2 small shallots, food processed to a minced texture
  • 5 garlic cloves, food processed to a minced texture
  • 1/4 tsp sea salt
  • 1 Tbsp blackened spice mix (recipe follows)
  • Blackened Spice Mix
  • 2 tsp garlic powder
  • 2 tsp onion powder (substitute: 1 Tbsp finely minced green onion)
  • 1 tsp paprika
  • 1 tsp smoked paprika (substitute: 1 tsp paprika + 1/2 tsp cumin)
  • 1 tsp dried oregano
  • 1 tsp fresh thyme (substitute: 1/2 tsp dried thyme)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 tsp nutmeg
  • 1/8 tsp cinnamon
  • Blackened Mushroom Sauce
  • 3.5 ounces blackened mushrooms, recipe above
  • 1/4 onion, finely chopped
  • 1 Tbsp olive oil (substitute: grapeseed oil, coconut oil or canola oil)
  • 1 Tbsp grass-fed butter
  • 2 Tbsp whole wheat pastry flour (substitute: any flour)
  • 1 c. vegetable stock
  • 1/2 c. 1% milk
  • 1/4-1/2 c. whiskey
  • 1/4 tsp freshly ground nutmeg
  • 1/8-1/4 tsp sea salt


It’s best to have everything chopped and ready for this recipe, it comes together relatively quick and that keeps the stress level down in the kitchen, always a good thing.

First, combine all the spices for the blackened seasoning and set aside.

Then, in a large skillet over medium heat melt 1 Tbsp butter and 1 Tbsp oil. Add the minced shallot/garlic mixture (toss in the food processor and pulse a few times until minced) add salt and sauté for 1-2 minutes.

Next add mushrooms and blackened spice. Coat all the mushrooms with the garlic/shallot mix and the spice mix. Sauté, stirring occasionally, for 5-7 minutes until the mushrooms are browned and tender. (resist the urge to add more oil/butter, keeping the heat on the lower end helps with this, I used my oil mister to add a little bit towards the end because I didn’t want them to burn.)

Remove from pan and enjoy in tacos, enchiladas, on baked sweet potatoes, atop pasta or transform them into a blackened mushroom whiskey sauce.

To transform them into the blackened mushroom sauce simply pick up where the recipe left off and DO NOT CLEAN THE PAN.

Remove the mushrooms from the pan (let cool and chop- optional,) add the onion to the pan and saute 1-2 minutes, then add back the mushrooms and sprinkle with the flour, 1Tbsp butter and 1 Tbsp olive oil.

Saute 3-4 minutes until the flour is cooked through.

Then carefully add the whiskey, start with 1/4 c., if you want more add it, but it was be more whiskey-like. That said, I used 1/2 c. and LOVED it.

Use a wooden spoon and scrap all the brown bits off the bottom of the pan. Simmer for 3-4 minutes to let the alcohol burn off.

Next, whisk in the chicken stock, being sure to avoid any clumps by constant whisking. Simmer for 2-3 minutes then add the milk and nutmeg and continue to simmer on medium low heat for at least 5 more minutes, stirring occasionally.

Turn off heat and enjoy on anything and everything. Steamed broccoli, baked potatoes, tacos, pasta, enchiladas, toasted bread, or straight up.

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3 Responses

  1. […] telling myself moderation applies to tablespoons of grass-fed butter, multiple avocados, pints of homemade nut ice cream, and handfuls of peanut butter cup pies. I can […]

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  3. […] otherwise it goes on a more substantial plate with roasted chicken, grilled fish or even just some blackened mushrooms. (still […]

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