Slicing the mushrooms thicker generates a little less water, so I needed to add a few tablespoons at this stage.
Not exact matches
Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella
Mushrooms, stems removed, cleaned and
sliced thick 2 Cups of White Button
Mushrooms sliced thick.
1 cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces
mushrooms,
sliced 1 / 3 - inch
thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
Snip the stems from the
mushrooms and
slice the
mushrooms thinly, about 1/8 inch
thick.
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2»
thick pieces 1 zucchini,
sliced lengthwise into 1/2»
thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2»
thick pieces 4 cremini
mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly
sliced 2 large carrots,
sliced 1 / 4 - inch
thick 1 pound white or cremini
mushrooms,
sliced 1 / 2 - inch
thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock
Ingredients - 2 tablespoons unsalted butter -8 oz of
thick cut bacon cut into bite size pieces - 8 oz of
sliced mushrooms - 2 shallots, thinly
sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
Slice the portabella
mushroom caps length wise into 1/3 inch
thick slivers, getting about six slivers from each cap.
To assemble Fuji Apple Spinach Bacon Salad: 8 ounces Washed Baby Spinach, 1 whole Cored Fuji Apple
Sliced 1/8»
Thick, 4 - 5 medium sized
Sliced Mushrooms, and 3 - 4
slices Cooked Bacon, Diced.
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut into wide strips 1 red bell pepper, cut into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch
thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini
mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
Cut larger
mushrooms into 1 / 4 - inch -
thick slices through the stem; leave smaller ones (under 1 inch) whole.
2 teaspoons olive oil 5
slices uncooked,
thick - cut smoked bacon, chopped into 1/4» pieces 1 medium onion, diced 1 small red bell pepper or poblano pepper, diced 8 ounces fresh cremini
mushrooms, chopped
Grilling vegetables is one of the healthiest ways to add flavor to a healthy dish — and
thick slices of eggplant and Portobello
mushrooms hold up well on the grill.
Cut the peppers and
mushrooms into quarters and cut the eggplant and zucchini into fairly
thick slices.
1 (1 - pound) top round steak (1 inch
thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups
sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
Chicken with Oyster
Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly
sliced ~ 1 lb
mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms (we used 2 big portobellos and 3 big oyster
mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms), thinly
sliced 1 small head garlic (about 6 large cloves), thinly
sliced about the same quantity ginger, thinly
sliced 1 napa cabbage (a bit on the small side), cored, quartered, and
sliced into ~ 1/4 ″
thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly
sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut
Mushrooms — cut into
thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped Few rockets leaves to sprinkle on top Olive oil for roasting and frying
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup finely diced pancetta 1 large onion, finely diced Kosher salt Pinch crushed red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and finely chopped 4 ounces button or cremini
mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut into 1 / 2 - inch
thick slices (about 12)
12 ounces fresh
mushrooms,
sliced 1 / 4 - inch
thick 3 tablespoons extra virgin olive oil salt and pepper 2 bunches of scallions, trimmed 4 large
slices of hearty, whole - grain bread 1 cup Poblano Yogurt * (recipe below) 1 cup cooked lentils, or white beans
Bookend meaty, marinated
mushrooms with
thick slices of sourdough.
Begin by
slicing the
mushroom stems into 1 - inch
thick pieces.
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch
thick) 2 cups yellow onions (peeled, shaved) 1 red bell pepper (top removed, seeded, thinly
sliced, optional) 1 cup cremini
mushrooms (stemmed, thinly
sliced, optional) 1 jalapeno (top removed, thinly
sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese sauce (warmed for serving) Kosher salt and freshly ground black pepper (to taste)
2 pounds assorted wild
mushrooms (such as oyster, crimini, and / or stemmed shiitake), cut into
thick slices
Red Chileatole with
Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt,
Mushrooms, Corn, Peppers, and Chicken 1 tbsp extra-virgin olive oil 1 medium white onion, halved and
sliced 4 cloves garlic, peeled 2 tbsp ancho chile powder 1 1/2 tbsp masa harina 4 cups chicken broth, divided 6 oz cremini
mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt,
mushrooms, stemmed and
sliced 1/2 inch
thick 2 ears of corn 1/2 poblano pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch -
thick slices salt, to taste
Olive oil 1 large yellow onion, chopped Salt 8 ounces
sliced assorted
mushrooms, such shitake, cremini, cepes 2 large carrots,
sliced 1/4 inch
thick 1 cup barley 2 teaspoons fresh thyme or 1 teaspoon dried 8 cups chicken or turkey stock 1 bay leaf 1 teaspoon freshly ground black pepper 3 cups kale leaves, tough stems removed, leaves shredded 1 tablespoon red miso paste
1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 medium carrots,
sliced 1/4 inch
thick 6 ounces small shiitake
mushrooms, ends trimmed 6 cups turkey or chicken stock 1/2 cup pearled farro or pearl barley 2 thyme sprigs or 1 teaspoon dried thyme 1 bay leaf 1 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper 2 cups shredded cooked turkey or chicken breast meat 2 tablespoons finely chopped Italian flat leaf parsley
The perfectly cooked
sliced steak, dripping with natural juices, was anchored on a bed of rich, buttery, sour cream - enhanced brittany mashed potatoes along with
thick - cut wild
mushrooms and squash blossoms — some tempura fried.
3 Tbsp olive oil 12 oz
sliced mushrooms 1 1/2 c prechopped celery and onion (6 oz) 10 oz baby spinach 2 c marinara sauce 24 oz prepared plain or sun - dried tomato and garlic polenta *, cut into 24
slices (1/4» -
thick) 2 oz part - skim mozzarella, shredded (1/2 c)
Pork Chops: 8 boneless center - cut pork chops, at least 1»
thick (about 3 pounds) Salt and ground black pepper to taste 2 teaspoons olive oil 1 1/2 cups
sliced onions 1 tablespoon minced garlic ⅛ teaspoon allspice 1 cup canned diced tomatoes with juice 1/2 cup chicken broth 1 tablespoon balsamic vinegar 1 1/2 teaspoons dried thyme leaves 6 ounces button
mushrooms, cleaned and quartered (about 2 cups)
Add 1 pound of frozen pearl onions and 1 pound of stemmed and
thick -
sliced mushroom caps.
Add 3/4 pound of frozen peal onions and 3/4 pound of of stemmed and
thick -
sliced mushroom caps.
Cut
thick slices of the
mushrooms.
Ingredients: (makes 2 sandwiches) 4
slices thick, whole wheat bread 2 cups chopped
mushrooms 1 Tablespoon butter 1 Tablespoon -LSB-...]
In this recipe, you cook the meat separately and pile it on
thick slices of toast brushed with a garlic -
mushroom and olive oil mixture (that's the bruschetta).
Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow pepper,
sliced in thin strips One large Vidalia onion,
sliced in thin strips 2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned 3 portabello
mushrooms, gills removed,
sliced 1/4»
thick 2 green onions / scallions, diced Soft Tortilla shells (store bought or made from scratch)
3 scrambled pastured eggs with bunch of chives (or 1 small spring onion), 1
thick slice pastured bacon or ham (30g / 1 oz), 1 tbsp ghee, 1 large portobello or other
mushrooms (80 / 3 oz), 1/4 cup cherry tomatoes (75g / 2.6 oz).
Slice the beef in pieces 1 inch
thick and serve with the red wine
mushroom sauce and mashed potatoes.