Mushroom Medley

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Mushroom Medley is a superb topping for an organic grilled steak or tofu.


  • 1 12 pounds portabello mushrooms, sliced 1/4 inch thick
  • 1 pound crimini mushrooms, sliced 1/8 inch thick
  • 12 pound shiitake mushrooms, thinly sliced
  • 12 stick Organic Valley Salted Butter
  • 3 inches leeks, halved and sliced
  • 1 red onion, chopped
  • 4 scallions, chopped
  • 12 cup balsamic vinegar
  • 2 tablespoons tamari soy sauce
  • 12 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons minced garlic cloves
  • 3 shallots, minced
  • 1 tablespoon nutritional yeast


Halve portabellas and cut into 1/4-inch-thick slices. Cut crimini into 1/8-inch-thick slices and slice fresh shiitakes. Chop shallots, onions, garlic and leeks.

In a 12-inch heavy skillet, cook half of shallot mixture in half of butter over moderate heat, stirring, 1 minute. Add portabellas and salt and pepper to taste and cook, stirring occasionally, until mushroom liquid is evaporated, about 15 minutes. Transfer portabellas to a bowl and keep warm, covered.

Cook remaining shallot mixture in remaining butter over moderate heat, stirring, 1 minute. Add crimini and shiitake, salt and pepper and cook, stirring occasionally, until mushroom liquid is evaporated, about 10 minutes. Add to portabellas and keep warm, covered. Mushrooms may be prepared up to this point 1 day ahead and chilled, covered.

Diagonally cut scallions into thin slices. In a bowl, whisk together vinegar, soy sauce, and sugar. Heat mushrooms over moderately high heat until hot and add vinegar mixture. Boil mixture 3 minutes, or until liquid is reduced slightly, and stir in scallions.

Serving Suggestions

Serve over grilled Organic Valley New York Strip Steak for a flavorful holiday meal.


Leftover Mushroom Medley can be made into fabulous mushroom soup! In a large saucepan over medium heat, add an appropriate amount of your favorite seasonings and Organic Valley Milk and Cream to the Mushroom Medley leftovers.

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