No Croutons Required - The Mushroom Roundup

Thanks to everyone who submitted a mushroom dish for this month's edition of No Croutons Required. Checking our email has been particularly exciting this month as Holler and I are both mushroom fiends. We received a good number of inspired ideas and I'm looking forward to trying them all. Though it will not be an easy choice, I invite readers to vote for their favorite in the comment section or by emailing us. Please note that Holler's salad and my soup are not eligible for votes.

Our first entry comes from Jackie Vetter, who missed last month's deadline by a day. She shares her Mushroom-Barley-Stewp, so named because it's thicker than a soup but not quite a stew. This nourishing bowl of goodness is a meal in itself, as it also contains carrots, peppers and northern beans. Serve it along with a corn muffin and a side salad and you have one satisfying and warming dinner. (Georgetown, Indiana, US)

Deb of Key West Wine and Gardening cooks up an easy but jaw-droppingly delicious appetizer. These succulent Grilled Mushroom Caps With a Pesto & Pepper Filling are made with cremini mushrooms, and include some of Deb's homegrown cayenne peppers. Foraging for mushrooms on a forest floor would be great fun with an experienced guide, but thankfully, edible mushrooms are readily available from the local market. (Key West, Florida, US)

Kitchenetta from Got No Milk offers up a tempting Asparagus-shitake Quiche that is sure to appeal to lactose intolerant diners who miss classic dishes containing milk and cheese, and easily adapted to suit the preferences of dairy addicts. Topped with sauteed asparagus and supported with a whole wheat crust with dill and sliced almonds, this quiche would be perfect for a spring brunch. (Pennsylvania, USA)

Suganya tempts the palette and tames the beast with this Baked Portobello stuffed with cheese and tomato sauce, served over lemon and olive oil dressed greens. Inspired by a restaurant meal, Suganya transforms this meaty mushroom into a beautiful entree salad that would be fantastic for lunch or dinner. (Southwest, USA)

Sia of Monsoon Spice makes a fiery Mushroom Chettinad that her aunt often made for her. These chewy mushrooms are cooked along with dry chillies, peppercorns, tamarind paste and coriander leaves. A spice lovers delight, this dish can be served over rice, flat bread or between bread slices and crisp lettuce greens. (United Kingdom)

No mushroom roundup would be complete without a cream of mushroom soup and Petra of Food Freak comes up with a Double Cream of Mushroom Soup that sounds mighty fine. The double in this case refers to both the cream and the mushrooms, and includes some cream cheese and chopped herbs. I'll take two bowls please! (Hamburg, Germany)

Medhaa of Cook with Love also makes a healthy creamy mushroom soup. Her easy to prepare Cream of Mushroom Soup with Spinach and cloves would make a delightful light meal served along with some toasted bread. (Palmerston, Ontario, Canada)

Chow Vegan serves up an elegant King Oyster Mushroom Salad that would indeed be fit for royalty. The gently sauted shrooms are served over a bed of oil and vinegar dressed endive and lightly cooked green beans. (San Francisco, USA)

Lysy of Munchkin Mail shares a unique but easy Grilled Mushroom Salad served with Strawberries, Watercress and a Poppy Seed dressing. This refreshing salad would be a good choice for a summer menu. No Croutons Required! (Warwickshire, United Kingdom)

Some of very favorite flavors are featured in this mouth-watering Mushroom & Caramelized Onion Salad that Pixie tossed together. Baby salad greens are topped with caramelized red onion, sauted portobellos, feta cheese and some dressing. Another fine choice for a summer menu. (Kent, United Kingdom)

This Thai Coconut Mushroom Soup is my contribution to this month's No Croutons Required. Spring has finally arrived and originally I was going to make a salad to celebrate, but I couldn't resist this light and elegant brothy soup made with homemade coconut milk. As it turns out, this is an ideal spring soup. (London, Ontario, Canada)

Tracy of Tracyfood doesn't include a picture of her Mushroom Miso Soup that actually helped her land a job, but I am sure this soup that includes two types of miso and soy sauce makes for one beautiful bowl of soup. Appropriate for vegans and vegetarians alike, Tracy tells us this soup is very flavorful and easy to prepare. (Eugene, Oregon, USA)

Dhivya of Culinary Bazaar makes a 5 Mushroom, Rocket and Pasta Salad that is substantial enough to serve as a light lunch or dinner. In addition to lots of yummy mushrooms and pasta, this luscious salad includes some kidney beans, roasted red pepper and tomato. (California, USA)

Holler, my co-host of this vegetarian event, makes a salad with one of my favorite grains. Check out this spicy Mushroom and Quinoa Salad garnished with feta cheese and fresh basil. This is Holler's first time cooking with quinoa but it's a first class recipe. She had some leftover the next day and included some sun-dried tomatoes. (Scotland, United Kingdom)

Lucy's nourishing recipes are always an inspiration and her mushroom contribution is no exception. This gingery Warm Oyster Mushroom and Leek Salad would be perfect any day of the week, all year round. Though Lucy thinks it might be more appropriate to call this dish a stir-fry rather than a salad, there would surely be no arguments if this was set before you at the dinner table. Most intriguing is the contribution of the leeks to the dish, which are described as "a tangle of egg and gluten-free noodles." (Melbourne, Australia)

Divya of Dil Se contributes a classic Cream of Mushroom Soup. This is a very versatile recipe that can be adapted to suit the preferences of the cook. Divya recommends adding shredded cheese if you want a richer soup and heavy cream is you like a thick soup. Any combination of mushrooms can be used in this earthy bowl of warmth. (Los Angeles, California, USA)

Our next entry is from Miri of Peppermill. This Mushroom, Red Pepper and Broccoli Roasted Salad is one of her favorite summer foods. The veggies are roasted in olive oil and then tossed with more olive oil, crushed red pepper, vinegar, lime juice and mixed herbs. Any combination of vegetables can be used for this salad, but I dare say, mushrooms are a must! (Delhi, North India)

Helen, the winner of last month's No Croutons Required, takes miso soup one step further with this "cleansing and invigorating" bowl of Mushroom, Nori and Wakame Noodle Soup. Exotic mushrooms are here combined with buckwheat soba noodles and sea weed in a elegant bowl of soup perfectly suited to the warmer weather. (London, England, United Kingdom)

Gretchen serves up a Peruvian Mushroom Ceviche. White mushrooms are marinated in lime juice, garlic, herbs and ginger and served over lettuce alongside cooked sweet potato. A fresh sounding meal indeed. (Lima, Peru)

Johanna of Green Gourmet Giraffe was crowned the very first winner of No Croutons Required. She's back this month with moody Mushroom Sherry Stew. Johanna does not share my enthusiasm for mushrooms, but this combination of mushrooms, potatoes, carrots, peas and herbs certainly sounds sublime. (Melbourne, Australia)

Kevin has for a good while been a source of culinary inspiration, especially when mushrooms are on the menu. Kevin bought more mushrooms than he needed to prepare this irresistible Teriyaki Mushroom Salad, but extra mushrooms are further cause for inspiration, and Kevin made a Cream of Mushroom Soup with roasted mushrooms, herbs and cream with the remains. (Toronto, Ontario, Canada)

Kittie claims she is disorganized this month, but still manages to make the submission deadline with an enticing Spicy Mushroom Bulgar Salad. This refreshing combination of mixed mushrooms, bulgar wheat, sun-dried tomatoes and rocket leaves dressed with balsamic vinegar and olive oil would be a fine salad to pack for a picnic. (Brighton, East Sussex, United Kingdom)

Our final entry is from Laurie of Mediterranean Cooking in Alaska. Her Morel Stuffed Mushrooms feature a very flavorful filling of sun-dried tomatoes, lemon juice, potato, cheese and morel powder. These delectable little bites would be a perfect appetizer or you could pair them with two kinds of beets as Laurie does for a particularly satisfying vegetarian meal. (Alaska, USA)

Holler will be hosting the May edition of No Croutons Required. The theme, along with the winner of April's challenge, will be announced at the end of the month.