Savory Vegan Recipes: Mushrooms Sauteed with Cardamom and Hazelnuts

Plus, it has a host of health benefits.
Cory Sale
Sauteed mushrooms and hazelnuts on a white plate

Don’t let that nearly full jar of cardamom that you bought for holiday baking (and just barely used) go to waste.  

Ground spices have a short shelf life — only about six months — so that cardamom won’t be as potent when next holiday season rolls around. Rather than making cardamom buns on repeat, use the minty-meets-sweet spice in a new way. 

Plant-Based Culinary Arts Chef-Instructor Richard LaMarita created a recipe featuring the unlikely trifecta of cardamom, mushrooms and hazelnuts for a simple yet satisfying side dish.

His inspiration? “I read a recipe where the chef cooked mushrooms with nuts, and I thought it was a great idea,” he says.

“You’re pairing two earthy elements together. I love hazelnuts and thought they would pair with mushrooms. I also like to experiment with spices. Cardamom has a unique flavor and goes well with the earthiness of mushrooms,” says Chef Rich.

He chose cremini, shiitake, and Royal Trumpet mushrooms because they pan-roast well. Be warned, however, that washing mushrooms in advance of cooking them will yield a soggy result. 

In addition to their depth of flavor, mushrooms have a host of health benefits.

According to Plant-Based Culinary Arts Instructor Connie Elick, M.S. R.D., “Mushrooms are one of the few foods that naturally contain vitamin D, which is important for bone health, as well as cell growth and immune function. Since Vitamin D deficiency is quite common, it makes them a great food to incorporate into one’s diet.”

Fungi also contain fiber, which plays a role in gut health, and are a “low-calorie food that can be helpful with weight maintenance,” says Ms. Elick.

As for the nuts, Ms. Elick points out that hazelnuts add plant-based protein to the dish. “They also are chock full of the essential mineral manganese that helps to keep our bones and connective tissue healthy,” she shares.

If you aren’t fond of hazelnuts, Chef Rich recommends walnuts and pine nuts as substitutions.

Let your cardamom come out to play in all seasons. We already know it pairs wonderfully with hazelnuts in cookies, so why not try it with mushrooms?

“I think the dish as a whole creates a nice unity. The whole is greater than the sum of its parts,” says Chef Rich.

Additional ICE recipes featuring cardamom:

This recipe was created through a partnership with the Physician’s Committee for Responsible Medicine.

Recipe

Mushrooms Sauteed with Hazelnuts and Cardamom

Sauteed mushrooms and hazelnuts on a white plate
Servings: 4-6
  • ¼ cup hazelnuts
  • ¼ cup mushroom broth
  • ½ lb. cremini mushrooms, trimmed and sliced
  • ½ lb. shiitake mushrooms, trimmed and sliced
  • ½ lb. Royal Trumpet mushrooms, sliced
  • 1 teaspoon ground cardamom
  • ¼ cup grape juice
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons parsley, chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon fresh thyme leaves
  1. Preheat oven to 350 F°. Roast hazelnuts on a sheet pan until browned, about 9 minutes. Rub hazelnuts in a towel to remove skin, then coarsely chop and set aside.
  2. Heat mushroom stock in a large sauté pan and add mushrooms. Cook 7-8 minutes, until the mushrooms soften and become shiny. Add roasted hazelnuts and cardamom, and cook 3-5 minutes.
  3. Add grape juice and balsamic vinegar, and cook 3 minutes
  4. Add parsley, and cook until mushrooms are glazed.
  5. Season with salt and pepper.
  6. Finish with a sprinkle of fresh thyme.
Cory Sale

Cory Sale is the Senior Public Relations Manager at ICE and an alumna (Culinary Arts '22). She enjoys writing about seasonal produce almost as much as visiting NYC’s greenmarkets, where she finds new flavors to add to ice cream. When she’s not cooking (or eating), you can find her on the frisbee field chasing down a piece of plastic.