The most important thing to note
about white mushrooms is just how high they are in beneficial nutrients (1).
Not exact matches
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C
white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding
about mid-way through cooking time / I like to add rehydrated wild
mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
At WHFoods, we use the term «crimini
mushroom» and «brown button
mushroom» interchangeably, and we are not referring to all button
mushrooms (include the familiar
white versions) when we talk
about crimini
mushrooms.
2 Tbsp olive or canola oil 1 med onion, chopped (
about 1 c) 1 tsp curry powder 1/2 tsp ground coriander 1/2 tsp crushed fennel seeds 1 1/2 c
white button
mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (
about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2 tsp salt 1/4 tsp ground black pepper Flour
Duxelles 1 1/2 pounds
white button
mushrooms (
about 7.5 cups sliced
mushrooms) 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 2 sprigs fresh thyme 2 tablespoons Earth Balance or other margarine 2 tablespoons olive oil Salt and pepper, to taste
shitake
mushrooms, stems removed (equal to
about 2 - 3
mushrooms, sliced) 1/2 to 1 teaspoon grated fresh ginger 1 to 1 1/2 teaspoons low - sodium soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet
white wine salt and fresh ground black pepper to taste
2 cans (10 3/4 ounces each) Campbell's ® Condensed Cream of
Mushroom Soup 1/4 cup water 2 tablespoons Worcestershire sauce 8 ounces (
about 1 package) sliced
white mushrooms (
about 3 cups)(I used cremini
mushrooms instead.)
Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(
about 12 oz) lemon - pepper seasoning 8 ounces cremini
mushrooms, sliced 1 large shallot, chopped 3 garlic cloves, thinly sliced 2 small tomatoes, seeded and chopped 1/2 cup
white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
1 cup Parmesan cheese 1/2 cup fresh dill 1/2 cup fresh parsley 8 ounces
white mushrooms (optional) 2 cups sliced zucchini (
about 2) 2 cups sliced summer squash (
about 2)
Add the
mushrooms and the
white pieces of green onions and cook until begins to soften,
about 5 minutes.
What's in it: 1 medium - sized spaghetti squash (
about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced
white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Oh, and
about those
mushrooms... I just used the plain,
white button
mushrooms — That's all our store had in stock during the Snowpocalypse.
-- added 8
white mushrooms chopped — subbed tomato sauce with taco seasoning mixed in for the salsa for less acidity — mixed in less of the rice to keep sharp Mexi taste — didn't love the cashew cream — may try to make a tofu cheese (v) sauce next time — put blobs of Tofuti cream cheese
about half a container on top — melted nicely in oven and made it taste rich — would try a layer of cornmeal mush on top next time before the topping and leave out rice
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted
mushrooms, sliced 2 garlic cloves, minced 1/2 small
white onion, roughly chopped 4 medium flour tortillas (
about 8 - inch diameter) 1 cup Monterey Jack and Cheddar cheeses, shredded Sour cream for serving
Forget
about hot wings (well, maybe just for a day)-- these spicy «meatballs» combine
white beans and
mushrooms for a meatless take on dad's favorite party snack.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10
white button
mushrooms 2 T long - grain
white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (
about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.
Lay a few slices of avocado on the black bean spread, then top with a few slices of
white onion,
about 2 T. sliced pickled jalapenos, then 1/4 cup of
mushrooms.
1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki 1 lb medium - sized
white mushrooms (
about 24), stems removed 3 oz sliced Swiss cheese 2 tbsp mayonnaise 2 tsp Dijon mustard Chopped fresh parsley
1/2 ounce dried shiitake
mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (
about 16 ounces) 12 ounces button
mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
1 cup sweet onion, diced 4 cloves garlic, minced 1 cup grated carrot (
about 1 large) 1 1/2 cups grated zucchini (
about 1 medium) 3 cups chopped
white (or brown)
mushrooms 1 tablespoon refined coconut oil (for cooking) salt + pepper to taste 1/4 cup low sodium tamari (non-GMO) 1 cup oat flour 1 cup sunflower seeds (shelled and ground)
Add another tablespoon of the
White Truffle Butter into the same saute pan, add the
mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for
about 5 - 7 minutes until soft and cooked through.
Serves 3 - 4 2 tablespoons oil (ghee / coconut oil) 1 large onion, sliced 3 uncooked sausages (
about 1 pound) 3 - 4 cloves garlic, minced 2 celery ribs 4 - 5
white button
mushrooms 1 teaspoon sea salt (or to taste) Pepper — couple shakes 6 cups chicken stock 1/2 large bunch (approx) kale — ribs removed, chopped 4 oz (1/2 pack) maifun rice noodles
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup
white whole wheat flour 3 medium onions, chopped (
about 3 cups) 3 stalks celery, chopped (
about 2 cups) 3 medium green peppers, chopped (
about 3 cups) 3 portobello
mushroom caps, gills scraped off, chopped (
about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon
white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
If you wish to do so now, you can saute 1 cup of pearl onions and
about 10 ounces of
white mushrooms in butter.
INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini
mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely chopped) 4 - 5 large sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay leaf 4 x portabello
mushrooms (
about 300g)(chopped) 1 cup
white wine 1 ripe tomato (chopped) 300 ml chicken stock Salt & pepper
1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced,
white and green parts separated 4 ounces shiitake
mushrooms, sliced 1 head broccoli (
about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds
Easy Vegetarian Stuffed Peppers with Rice and
Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Ja
Mushrooms Recipe 1 tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini
mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Ja
mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or
white rice 1 tablespoon tamari (soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (
about 6 ounces each) 1/4 cup shredded Colby - Jack cheese
Add the
mushrooms, season with salt and
white pepper, and cook over medium - high heat, stirring occasionally, until softened and browned,
about 5 minutes.
«Together these studies tell a story
about how
mushroom - forming fungi evolved a complex mechanism for breakdown of plant cell walls in «
white rot» and then cast it aside following the evolution of mycorrhizal associations, as well as the alternative decay mechanism of «brown rot,»» Hibbett said.
The extremely healthy foods that the Japanese in Japan eat that don't cause much flatulence include: natto (fermented whole soybeans), tofu (soybean curd with 90 % of the fiber removed), edamame (baby whole soybeans with
about half of the flatulence - causing raffinose bred out), unsweetened soymilk (fiber removed), green tea, fish, shellfish, brown seaweeds (wakame, kombu, arame, mozuku, and hijiki), red seaweeds (nori and ogo),
mushrooms (fresh shiitake, dried shiitake, maitake, reishi, enokitake, buna - shimeji, bunapi - shimeji, hon - shimeji, hatake - shimeji, king oyster, nameko, hiratake, and matsutake), konnyaku slices (zero calories), shirataki noodles (zero calories), sukiyaki (uses shirataki noodles), brown rice,
white rice, wholegrain buckwheat noodles, tomatoes, daikon (giant
white turnips), and green vegetables.
These are far more powerful than your average
white button or cremini
mushroom, and if you're a regular reader you already know about my love for Four Sigmatic's Mushroom
mushroom, and if you're a regular reader you already know
about my love for Four Sigmatic's
Mushroom Mushroom Elixirs.
Toss quartered
white button
mushrooms (I used
about two cups) just to sear once over lightly in the very hot sizzling golden but not brown butter (you don't want beurre noisette).
I remember joking
about white foods:
white bread, (fake) mayo, cream of
mushroom soup, Cool Whip — any recipe had to include one of those.