Easy dinner recipes: Stuffed, sauteed and hearty ragout ideas for mushroom lovers

Love mushrooms? With recipes like stuffed mushrooms with cheese and onions, sauteed with garlic and fresh herbs, or cooked in a rich and velvety ragout, even non-lovers are bound to turn into mushroom fans.

Gene Autry stuffed mushrooms: Take large white mushrooms and stuff them with a medley of sauteed onion and shallot, breadcrumbs, fresh parsley and grated Parmesan and Gruyere cheeses. Hungry yet? You can have stuffed mushrooms of your own in only 45 minutes.

Craft’s mushrooms: No less than five different kinds of sauteed mushrooms are tossed with an assertive garlic-shallot butter and fragrant fresh herbs in a hearty dish that comes together in only 40 minutes.

California Cookbook: Stunning recipes from The Times Test Kitchen

Wild mushroom ragout: Assorted wild mushrooms are cooked with leeks, fresh herbs, dry white wine and broth, the ragout thickened with tangy creme fraiche. Ready in only 30 minutes, the ragous can be served alone like a stew, or spooned like a sauce over pasta, rice or polenta.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

GENE AUTRY STUFFED MUSHROOMS

Active work time: 35 minutes | Total preparation time: 45 minutes | Serves 8

24 large white mushrooms¿
1/4 cup (1/2 stick) butter, melted * Salt, pepper¿
1/2 cup finely minced onions¿
1/2 cup finely minced shallots¿
3 tablespoons oil¿
2/3 cup Madeira¿
1/2 cup plain dry bread crumbs¿
2/3 cup grated Gruyere cheese¿
2/3 cup grated Parmesan cheese * 2/3 cup minced parsley¿
1/3 cup whipping cream

1. Remove stems from mushrooms. Finely mince stems and set aside. Place mushroom caps on baking sheet. Brush caps with melted butter and season with salt and pepper. Set aside.

2. Cook onions and shallots in oil and any remaining butter in skillet over medium heat until tender but not browned, 3 to 4 minutes. Add minced mushroom stems to onion mixture. Raise heat to high and saute until liquid is absorbed, 4 to 5 minutes. Add Madeira and bring to boil. Boil until liquid evaporates. Cool. Add bread crumbs, Gruyere and Parmesan cheeses and parsley to mushroom mixture. Add enough cream to bind mixture. Adjust seasoning. Spoon stuffing into mushroom caps on baking sheet.

3. Bake at 375 degrees until hot and bubbly, 10 to 12 minutes.

Each serving: 264 calories; 335 mg sodium; 47 mg cholesterol; 21 grams fat; 9 grams carbohydrates; 9 grams protein; 0.38 gram fiber.

CRAFT’S MUSHROOMS

Total time: 40 minutes | Serves 4 to 6

3 sprigs tarragon

6 sprigs parsley

3 sprigs chervil

3 medium-sized shallots

12 cloves garlic

6 tablespoons vegetable oil, divided

3 tablespoons unsalted butter

1 1/2 cups halved or quartered crimini mushrooms

1 1/2 cups halved baby shiitake mushrooms

1 1/2 cups diced oyster mushrooms

1 1/2 cups diced trumpet royale mushrooms (also known as eringe mushrooms)

1 1/2 cups diced or torn maitake mushrooms (also known as hen of the woods)

Salt and freshly ground black pepper

1. Pick the leaves off the tarragon, parsley and chervil. Mince them together and set aside for later.

2. Mince the shallots and garlic cloves together. Using a sauté pan, cook the garlic and shallots in 3 tablespoons oil over medium-low heat until they are translucent, about 5 minutes, stirring frequently so the shallot and garlic does not burn. Add the butter and continue to cook the garlic and shallots until they are tender. Set the garlic-shallot butter aside.

3. Heat a large sauté pan over medium-high heat until hot. Add the remaining vegetable oil and sauté the mushrooms until they are golden brown, seasoning with one-half teaspoon salt and a few grinds of pepper, or to taste.

4. Add the garlic-shallot butter to the mushrooms as well as the chopped herbs. Stir the mushrooms in the sauté pan so that they are evenly coated with the herbs and garlic- shallot butter.

5. Taste the mushrooms and add more salt if needed.

6. Drain the mushrooms briefly on paper towels to remove any excess fat if desired before serving.

Each of 6 servings: Calories 207 Protein 3 grams Carbohydrates 7 grams Fiber 1 gram Fat 20 grams Saturated fat 5 grams Cholesterol 15 mg Sugar 3 grams Sodium 202 mg

WILD MUSHROOM RAGOUT

Total time: 30 minutes | Serves 4

Note: This can be served alone, in a bowl like a meat stew, or as a sauce over polenta, fresh pasta or white rice.

1 1/2 pounds mixed wild mushrooms

4 tablespoons butter

2 leeks, white part only, thinly sliced (about 1 cup)

1/4 teaspoon coarse sea salt, plus more to taste

1 sprig fresh thyme

1 bay leaf

Pinch of cayenne pepper

1/4 cup dry white wine

1/2 cup stock (chicken or vegetable)

1/2 cup creme fraiche (plus a little more if desired)

Freshly ground black pepper to taste

1. Clean the mushrooms and cut them into chunks of roughly even size.

2. Melt the butter in a large shallow saucepan over medium heat. Add the leeks, sprinkle with salt and cook, stirring often, until softened, 5 to 8 minutes.

3. Add the mushrooms and stir to mix well. Add the thyme, bay leaf and cayenne pepper and mix well. Add the wine and cook, stirring, until the liquid is reduced to a glaze.

4. Add the stock and bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, about 15 minutes (cooking time will depend on variety and age of mushrooms).

5. Stir in the creme fraiche and heat through. (Add more if you want more liquid.) Taste and add more salt if needed. Season well with pepper and serve.

Each serving:261 calories; 7 grams protein; 15 grams carbohydrates; 3 grams fiber; 19 grams fat; 11 grams saturated fat; 45 mg. cholesterol; 205 mg. sodium.

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