Sentences with phrase «think of mushrooms»

You may think of mushrooms as strange and slimy objects that are neither plant nor animal.

You might even think of mushrooms as a drug.

By Dr. Justin Marchegiani When you think of mushrooms, you might think of something you eat.

«Most people, even scientists, think of mushrooms simply as machines for producing spores,» Roper said.

Most Americans think of mushrooms as ingredients in soup or intruders on a well - tended lawn.

I think of mushrooms as a vegan steak and they are my go - to when I want to add a «meaty» texture to a dish.

Think of mushrooms as the stealth ingredient that makes all these goals achievable.

I have yet to make a good vegan lasagna either (although I haven't been trying too hard ha) but just the thought of mushrooms mixed into all those saucy layers and this one is sounding totally amazing!

Think of this mushroom packed noodle bowl as a healthier ramen, since soba noodles are made primarily of buckwheat flour.

Not exact matches

«Eben came into the class with a sample of agricultural waste and mushroom cells and asked me what I thought,» he recalls.

What i am sick and tired of is the rusted, rotten, hateful, wicked politics, backstabbing, financial mismanagement, infighting and every time you think the last priest has been caught in abuse, like bad mushrooms, another one raises to the surface.

We think of Moses in the situation of Israelite slavery in Egypt, the prophet Amos in his context of mushrooming injustice, Jeremiah in the midst of a collapsing society, the writer of Daniel in time of persecution, Paul in the act of persecuting the Church.

And, just think, all of this (Religion)... originating from an ancient band of hunter - gatherers having happened upon a particularly good patch of mushrooms.

We've been thinking about bringing very small groups of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and mushrooms, to hunt for truffles with truffle growers and to harvest saffron.

I do make mushroom pasta quite often but I've never thought of putting basil in it or yogurt.

I think tonight I may use the base to do a cream of mushroom.

Can you think of a good substitution for the mushrooms?

I see a lot of other commenters concerned about the mushrooms and thinking about adding more beans — but wouldn't that be too bean - y?

Last night I made what i was thinking of as a «Heidi inspired dish» for dinner with farro and goat cheese and in my case mushrooms garlic and parsley.

And in general, we think about crimini mushrooms as a very versatile life form since it can be found growing wild in many regions of the world and in fairly diverse habitats.

For the vegetarians, I think this dish would be wonderful also with tofu, enoki (Japanese mushrooms) and bean sprouts - that's all I can think of at the moment.

I can't think of a better appetizer than simple stuffed mushrooms.

Some of you are thinking that if you need to clean a big batch of mushrooms that this will take forever.

I would think you could substitute mushroom soup in lieu of cheese, if you so desire.

I personally love cooking with cremini mushrooms; I think they add such nice depth of flavor.

I'm loving my buckwheat lately, and thought I'd try my hand at a gluten - free vegan mushroom gravy to go with it, after I was inspired by a suggestion of kasha & mushroom gravy in the amazing vegan cookbook, Veganomicon.

With the number of recipes I use, mushroom in, you would think I would love mushrooms of any kind.

I was seeing a lot of nice mushrooms in the store and thought that a pasta featuring them was in order.

If you want to go a little more traditional, I think this would be great with tofu and a veggie combo of: mushrooms, bamboo shoots, red onion, red peppers, carrots, and snap peas.

I think this would be fantastic with a mix of different mushrooms!

I'll admit, Lori, I've never loved Brussel Sprouts or even really like the thought of them: / But I do think the use of bacon and mushrooms is inspired and these do sound like something I'd at least try... Bravo!

The second time I omitted the whole mushroom part of the recipe and I don't think the pesto missed it.

I was thinking of crock potting a chuck roast, using all of the ingredients (and golden mushroom soup)-- then shredding it and making the recipe as called for...

I think there are a good bunch of you that like mushrooms and this is one of my favorite simple recipes that uses them.

I think it's fair to assume that a person could use a variety of fresh mushrooms for this dish.

Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them small and use as a filling for pot pies or omelettes, and you can slice them to use on top of pizzas, or on pasta sauces, or for pretty much everything you can think of.

I grabbed a package of the white button mushrooms and felt very nostalgic as I thought back to college.

I love the addition of mushrooms and wine... I think everyone at our table we eat this vege!

I do a dairy - version of mushroom stroganoff, but I think I'll have to give your recipe a try as well.

This time of year is when I start to think of the similarities between the food of Scandinavia and what's available here in the Pacific Northwest: salmon from local waters, berries picked at the peak of perfection, mushrooms and herbs — the list goes on.

It reminds me of some delicious pancake - like things I ate once in Prague, which I think were made of zucchini, mushroom, scallion, egg and flour, only they were much more like actual pancakes - cooked smaller and much smoother.

Thinking of what flavors would best suit a dill vinaigrette for green beans and mushrooms, I combined white wine vinegar and Dijon mustard, whisking in walnut oil to give it a soft, nutty profile that would pull all the flavors together.

I think my favorite combination is spinach and mushrooms and can have this in all sorts of dishes.

The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne — and I thought it would add some more layers of flavor to the dish.

I remember making one of his soups (mushroom and nopales, I think), and it was fantastic!

I don't like any kind of mushroom, but I think I'm creative enough to replace it with something else:) I'm also glad that you pay so much attention to the local and seasonal aspect of eating and food in general.

I first made these mushrooms when I was having stomach trouble and just couldn't stand the thought of digesting meat.

He came up with a salad for me as a starter, and it was just some kind of cheese that I had never seen before, a hard cheese with flecks of, I think, dried mushrooms?

I can't tell you how many times I've thrown away a half used box of mushrooms... I think it's probably because they have such a unique taste.

So funny, I was thinking of treating hubs to Salisbury Steak and mushrooms when he gets back from traveling.