My Cajun mushrooms are just as scrumptious hot and fresh off the stove as they are straight-out-the-fridge-cold, y'all. Raw quartered mushrooms, boiled til fork-tender while the Cajun trinity veggies and garlic brown down in the pan. Then, all mixed together with south Louisiana-inspired pantry items that create a fun, feisty flavor profile that goes with just about anything savory that you happen to have on hand. Yep and yay...
These are an Ace-in-the-Hole Addition, Y'all...
You know those times when you wish that you had just one more food fabulous thing to share with your family or guests? Like something to enliven mid-week leftovers such as chicken or fish. Or, a little refrigerated item that paired well with whatever cheeses you had on hand when a pal drops by?
Well, this Cajun mushrooms recipe is the one you need to add to your arsenal for times such as these. Savory with a distinctive south Louisiana kick, these mushrooms are loaded with layered flavors that intensify with each blissful bite. Best of all, they're simple to whip up and make a stunning first impression.
- Fresh mushrooms are the most important ingredient in this recipe, y'all. Since you'll be using the stem, choose mushrooms that are the same shape and size to ensure the optimal beauty of the finished dish comes through.
- Cajun trinity veggies and garlic lend loads of flavor and texture to this recipe.
- Any kind of olive oil works in this recipe. Likewise, any brand of balsamic vinegar can be used, as long as it is pleasing to your palate.
- Roasted red peppers add their own sassiness to the prepared mushrooms.
- Louisiana pantry items, such as Zatarain's Creole mustard and Crystal hot sauce give the Cajun mushrooms their authentic flavor profile.
How to Make Cajun Mushrooms
To start, clean the mushrooms. Then, turn them upside down so that the stem is facing up. Cut the mushroom in half, then in half again. Repeat until all of the mushrooms are quartered.
Next, chop the Cajun trinity veggies, parsley, and garlic. Then, gather the remaining ingredients.
Now, bring a small pot of water to a boil. Then, boil the mushroom quarters for about 3 to 5 minutes, or until fork-tender.
Drain the boiled mushrooms in a colander set inside the sink.
While the mushrooms are boiling, place the raw chopped onion, bell pepper, and celery in a skillet along with the olive oil.
And, cook until browned, about 10 minutes. Add the garlic during the last minute of brown time.
Turn the heat down, and add the remaining ingredients to the skillet. Cook for about 1 additional minute, just until the flavors are incorporated.
Finally, transfer the Cajun mushrooms to a glass bowl immediately. This stops the cooking process, which helps the mushrooms stay juicy throughout the cooling-down time and up to three days covered in the refrigerator.
And that's it, y'all!!
These Cajun mushrooms are honestly one of my first original recipes. And, I had loads of fun creating their feisty flavor and unforgettable textures. I think you'll feel the same way, too, if you're a mushroom lover like I am.
Perfectly seasoned with a few surprising tongue twists, this appetizer or side dish just gets better and better once cooled and refrigerated. So, you have numerous chances to jazz up whatever you're serving throughout each batch.
Share with those whose presence at your table refreshes every fiber of your being. And see y'all on the yum side...
Store tightly covered in the fridge for up to 3 days. But, do not freeze as the mushrooms will just turn mushy and unpalatable.
Cajun Mushroom Accompaniments
These Cajun mushrooms taste great on their own. And, you can serve them with just about any savory food, as well. They go great with many types of cheeses and are great for injecting leftover chicken and fish with new exciting flavors. Their beautiful presentation also makes them perfect for adding to your holiday buffet tables.
Note: This post was originally published on June 21, 2016, and updated and republished on June 19, 2023.
- 1 pound button mushrooms, quartered
- salt, black pepper, and cayenne pepper to taste
- 2 tablespoons olive oil
- 3 tablespoons finely chopped onions
- 3 tablespoons finely chopped green bell pepper
- 3 tablespoons finely chopped celery
- 2 minced garlic cloves, about 1 tablespoon
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons chopped fresh parsley
- ¼ cup drained and chopped jarred roasted red pepeprs or pimentos
- 1 teaspoon Crystal hot sauce
- 1 teaspoon Zatarain's Creole mustard
- 1 teaspoon honey
- additional salt, black pepper, and cayenne pepper to taste, optional
- Boil the quartered raw mushrooms in about 4 inches of water seasoned with salt, black pepper, and cayenne pepper to taste. Drain in a colander.
- Add the 2 tablespoons of olive oil to a cast iron skillet.
- Pour the finely chopped onion, bell pepper, and celery into the skillet.
- Cook the veggies in the skillet over medium-high heat until they are nicely browned, about 10 minutes.
- Add the minced garlic to the pan, and cook for an additional minute.
- Reduce the heat to medium-low.
- Stir the drained mushrooms and remaining ingredients into the veggie mixture in the skillet.
- Cook for 1 additional minute.
- Remove the skillet from the heat, and use a large plastic serving spoon to transfer the Cajun mushrooms to a glass dish. (This stops the cooking process, which helps the mushrooms retain optimal moisture throughout cooling and refrigeration, if applicable.)
- Serve immediately, or store the cooled mushrooms covered in the refrigerator for up to 3 days.
The information shown is an estimate provided by a third-party, online computer-generated nutrition calculator, not a registered dietitian or certified nutritionist. Actual nutritional content will vary based upon brands used, measuring methods and individual portion sizes, along with other factors.See our full nutrition disclaimer here.