7 mouthwatering mushroom appetizer recipes from the ’60s & ’70s

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7 magnificent mushroom appetizer recipes from the 60s and 70s

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you. Find out more here.

Those who entertain often or very little face the same dilemma: What to serve as appetizers that are different? Here are some mushroom appetizer recipes to vary the packaged onion dip-and-potato chip routine!

First, here’s how to select and prepare fresh mushrooms: Choose white mushrooms with firm, closed caps. Count on about 4 large mushrooms in a quarter pound. Allow 1 pound of mushrooms for 4 servings. (Mushrooms shrink and lose volume during cooking.)

To clean, rinse quickly with cold water, or wipe with damp cloth. Don’t soak in water and do not peel. Trim end of stem, cut whole mushrooms into lengthwise slices, or remove stems from caps and use stems for other uses.

7 magnificent mushroom appetizer recipes (60s and 70s)

Bacon and nut-stuffed mushroom appetizer recipes


20 mushrooms, or 2 cans (6 to 8 ounces each) whole mushrooms
1 tablespoon lemon juice
1 teaspoon instant minced onion
2 tablespoons butter or margarine
1/2 teaspoon dry bread crumbs
1/4 cup sliced Brazil nuts
2 strips crisp cooked bacon, crumbled
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 cup chicken stock or water


Take about 1 pound fresh mushrooms. Remove and reserve stems, leaving caps intact. Brush caps with lemon juice. Set aside. Mix minced onion with 1 teaspoon water. Let stand 5 minutes to soften.

Chop mushroom stems (there should be about 3/4 cup): saute in butter with onion about 3 to 4 minutes. Combine sauteed mushrooms with next 5 ingredients, mixing well. Add stock to moisten (about 6 tablespoons). Stuff mixture into mushroom caps. Place in buttered casserole with 2 tablespoons stock and bake at 375 degrees F for 8 to 10 minutes. Serve hot, and let everyone enjoy each delicious mouthful.

Marinated mushroom appetizer recipes


3/4 cup low-calorie Italian dressing
1/4 teaspoon dried leaf tarragon
1/4 teaspoon thyme
1/4 teaspoon dill weed
2 teaspoon snipped chives
1 can (6 or 8 ounces) mushroom crowns, drained


Combine dressing with seasonings. Pour over drained mushroom crowns in small bowl; marinate in refrigerator 4 hours or overnight. Serve chilled with crackers.

Mushroom appetizer pie


Pastry for 1 double crust 9-inch pie
1/2 pound sliced bacon, cooked and crumbled
1 tablespoon freeze-dried or frozen snipped chives
2 cans (6 or 8 ounces each) sliced mushrooms, drained
4 eggs, slightly beaten
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon chopped parsley


Roll all pastry to fit 12-inch pizza pan. Sprinkle bacon and chives over crust. Arrange drained mushroom slices in overlapping spiral pattern from center of crust to outer edge. Combine remaining ingredients. Pour over mushrooms: bake in 3754egree oven 35 to 40 minutes of until knife inserted 1-inch from edge comes out clean. Makes_16 servings.

Molded mushroom pate


1 envelope unflavored gelatin
1/2 cup water
1 can (6 or 8 ounces) chopped mushrooms
2 cups sour cream
1 hard cooked egg, finely chopped
1 tablespoon lemon juice
1/4 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon freeze-dried or frozen snipped chives

Sprinkle gelatin over cold water in saucepan. Place over low heat, stirring constantly until gelatine dissolves, about 2 to 3 minutes. Remove from heat; stir in remaining ingredients. Turn into 3-cup mold; chill until firm. Unmold to serve; garnish with pimiento, parsley and Spanish olives. Serve with melba rounds, crackers.

ALSO SEE: 10 sensational savory mushroom recipes (1912)

Magical mushroom dip

2 tablespoons salad oil
2 tablespoons brandy
2 tablespoons lemon juice
1 can (6 or 8 ounces) chopped mushrooms, drained
1 medium onion, cut into small pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream


Combine salad oil, brandy and lemon juice in skillet. Saute mushrooms and onion with salt and pepper 5 minutes. Remove from heat; chill thoroughly. Just before serving, combine mushroom-onion mixture with sour cream in blender container. Blend on high speed until thoroughly blended and smooth. Turn into serving bowl and garnish with parsley. Makes 1-1/2 cups.

Mushrooms marinara recipe

While mushrooms are a delicately good seasoning ingredient themselves, they, in turn, can be spiced knowingly. Oregano, especially, has an affinity with mushrooms. This is apparent in this recipe for mushrooms marinara.


5 cups sliced mushrooms, or 2 cans (6-8 ounces each) sliced mushrooms
4 tablespoons olive or salad oil
2 teaspoons lemon juice
1/2 teaspoon instant minced garlic
2 teaspoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano


If using fresh mushrooms, recipe takes approximately 1 pound. Saute them in the hot oil, lemon juice and minced garlic until tender — about 4 minutes. (If canned mushrooms are preferred, drain and saute in the same manner.) Blend in remaining ingredients. Serve hot. Recipe serves 4 for dinner, or 8 as appetizers.

Caraway mushrooms in sour cream

Now for a mushroom recipe that is in the gourmet category, and sure to be appreciated by the epicure at your dining table.


5 cups sliced mushrooms, or 2 cans (6-8 ounces each) sliced mushrooms
1/2 cup diced onion
2 teaspoon caraway seed
2 teaspoons lemon juice
1/4 cup margarine
1/4 cup flour
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
1 cup sour cream


For fresh mushrooms, use about 1 pound. If canned mushrooms are used, drain them. Saute mushrooms, onion and caraway seed, lemon juice and butter. Add flour, salt and pepper. Stir in milk. Stir and cook 1 minute. Add sour cream and heat only until hot. Serve on toast if desired. Serves 6 for a main course, or 12 as appetizers.

magnificent mushroom appetizer recipes - 1973

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