Our 3 comforting recipes to try right away!

Healthy and balanced fall recipes are available in several gourmet and comforting options. Today, our editors reveal 3 full autumn dishes with mushrooms – the star food of the season that demands our special attention. So which of our suggestions will you prepare?

Autumn Whole Dishes with Mushrooms: A Detox and Nutrition Bowl

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Once the Halloween pumpkin leftovers are done, we move on to another star food of the season – mushrooms! And if you’re a fan of mushroom and spinach recipes, you’ll surely appreciate our nutritional suggestion for a detox bowl. Check out the ingredient list below!

Ingredients for the almond pesto:

  • 1/4 cup almonds
  • 1 cup fresh cilantro, coarsely chopped
  • 1/4 cup fresh mint, coarsely chopped
  • 1/2 tablespoon minced fresh jalapeño
  • 1 teaspoon lime juice
  • 1/4 tsp salt
  • A pinch of black pepper
  • 1 tablespoon extra virgin olive oil

Ingredients for the bowl:

  • 6 cups cauliflower florets
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • 3 cups chopped cremini mushrooms
  • 2 tablespoons of minced garlic
  • 8 cups of spinach
  • 1/2 cup pomegranate seeds

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Preparation instructions:

Heat the oven to 190 ° C. Spread the almonds on a baking sheet and cook for about 7-10 minutes. Then put the rice in a food processor and puree to make rice. Heat a tablespoon of olive oil in a large skillet over medium heat and add the cauliflower rice. Add salt and pepper. Cook for 10 minutes or until the rice is lightly browned. During this time, take another pan and heat one tbsp. tablespoon of olive oil. Then add the chopped mushrooms, garlic, salt and pepper and cook for 8 to 10 minutes.

While the vegetables are cooking, transfer the toasted almonds to a small food processor and pulse until crumbs form. Then add the cilantro, mint, jalapeño, lime juice, salt and pepper. While the robot is mixing, pour in two tablespoons of water and olive oil. If necessary, stop to scrape down the sides. Continue to puree until the pesto is smooth and creamy.

Place the spinach in the pan with the cauliflower (on top without stirring) and cover. Let it sit for 2-3 minutes. Then divide the spinach among 4 bowls and add the cauliflower rice, mushrooms and almond pesto. Finally, sprinkle with pomegranate seeds and serve!

Deavita autumn recipes: Pasta with mushrooms

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Our full fall mushroom dishes continue with a gourmet pasta recipe to please the whole family.


  • 280 g mushrooms, without stems
  • 220 g uncooked pasta
  • 450g boneless skinless chicken breast, finely chopped
  • 1/2 teaspoon sea salt
  • 2 tablespoons canola oil
  • 1 shallot, minced
  • 2-3 cloves of garlic, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup double cream
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon cayenne pepper (optional)

Preparation steps:

  1. Bring a pot of water to the boil and cook the pasta according to package directions.
  2. Salt and pepper the chicken breasts. Next, heat a large non-stick frying pan over medium heat and add a teaspoon of butter. Add the chicken and cook for about 5-6 minutes, stirring occasionally. Add the shallots, garlic and mushrooms. Sauté until tender, 2 to 3 minutes.
  3. Pour in the white wine and mix well. Simmer for 2 to 3 minutes. Add the chicken stock and double cream and continue to cook until the sauce is slightly reduced, about 4-5 minutes.
  4. Add the pasta to the pan and toss to coat well. Continue cooking for a few minutes and remove from heat. Divide into bowls, sprinkle with parsley, chili flakes and parmesan.

Autumn Whole Dishes with Mushrooms: Quick Risotto

easy fall meals quick potted mushroom risotto recipe

Ingredients to get:

  • 2 tablespoons of olive oil
  • 1 cup chopped onion
  • 220 g of sliced ​​mushrooms
  • 1 teaspoon of minced garlic
  • 1 cup arborio rice
  • 2 1/3 cups chicken broth
  • 2-3 large sprigs of fresh rosemary
  • 1/4 tsp salt
  • 1/4 teaspoon black pepper
  • 3/4 cup thawed (or canned) peas
  • 1/3 cup grated Parmesan

Method of preparation:

Activate the “Sauté” function of your electric pressure cooker. Add the onion, mushrooms, garlic and oil and fry for 1-2 minutes. Then add the stock, rice, rosemary, salt and pepper. Close, lock and set to “Seal”. Cook on high pressure for 6 minutes. Let the pressure drop naturally for 8 minutes. Turn the valve to “Purge” to quickly release the remaining pressure. After the float valve drops, remove the cover. Stir in the peas and parmesan and serve!

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