Not exact matches
It's also been updated with all the recent blog recipes,
as well
as some amazing exclusive app recipes from the best chai latte to creamy
mushroom pasta, veggie shepard's pie, quinoa cashew porridge, raspberry coconut
slices and more.
As for toppings, substitute whatever you have on hand:
slices of raw red onion instead of leek or red pepper instead of
mushrooms.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant
mushroom beverages», just prepared with hot water
as a tea
as I find the flavour really pleasant (especially with a
slice of fresh ginger), but you can blend the powders into smoothies and use them in baking, cooking and raw recipes.
INGREDIENTS 1 small onion, chopped 8 oz
sliced cremini
mushrooms or other
mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such
as chardonnay 4 cups beef broth 2 cups of...
Whenever I have portobello or flat
mushrooms on hand I always seem to go to my default recipe - marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways:
sliced into chunky strips strewn over a salad, squished between a bun with lots of toppings... When I've found a recipe I love I get it into my head that nothing else I make with that ingredient will be
as good and so I stick to the tried and tested.
Canned
sliced mushrooms make great sauces too and require zero prepping — those who love
mushrooms as much
as we do know how much time it takes to clean them and chop them!
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster
mushroom (or a small handful of other
mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (
as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
I baked
slices of pumpkin
as a topping but you could also use zucchini, flat
mushrooms, sweet potato, onion, any root vegetable you like!
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup
mushrooms,
sliced 1 cup peeled and diced winter squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such
as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
They aren't hard to prepare, but there are a couple of things to keep in mind
as you assemble them: shred the lettuce and
slice the tomatoes and
mushrooms very thin; doing so will help the sandwiches hold... read more
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello
mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Feel free to doctor these sauces up with your own creative additions (
sliced mushrooms, fresh garlic, etc.) just
as many do with the real Ragu.
I made this tonight with the changes of a few more garlic cloves (5) and a mix of portobello and cremini
mushrooms,
as well
as adding three
slices of bacon chopped up.
As the
mushrooms cooked in the pan, I saute the spinach and
sliced the cheese.
«Carpaccio» is thinly -
sliced raw beef (insert yucky face) often eaten
as an appetizer, but here we're making something similar by thinly
slicing portobello
mushrooms, marinating them in a maple / soy / miso sauce, and baking them until crispy.
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.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves
as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown
mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
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
2 ounces dried
mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh
mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Clean the
mushrooms with kitchen paper and
slice them
as well.
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz
mushrooms, such
as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
Stuffing
mushrooms, washed, dried, stems removed Cooking spray, such
as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese
slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese
slices, cut into small batons Italian parsley leaves for garnish Kosher salt
While I am happy with the ingredients and outcome
as is, when I have time, especially when serving this to guests, I like to pump it up a bit by adding 1 cup diced carrots and 8 ounces of
sliced mushrooms.
This tasty cold dish of small
mushrooms, slender asparagus, and artichoke hearts is good served
as an appetizer or first course with thinly
sliced baguette.
Whole grain pasta mixed with a creamy, light gruyere cheese sauce, fresh jumbo shrimp, sweet cherry tomatoes, and
sliced Baby Bella
mushrooms make for a perfect summer meal, especially when paired with CK Mondavi white wine such
as Chardonnay or one of their newest blends, Blonde Five.
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
2 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini
mushrooms, quartered 3 - 4 ounces shiitake
mushrooms, stemmed and
sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Variation: Add vegetables such
as a
sliced carrot or two, a cup or so of
sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.
1 medium onion,
sliced 1 tablespoon
sliced fresh ginger (4 - 5
slices) 2 tablespoon soybean paste (doenjang) 1 dried red chili pepper, seeds discarded (such
as arbol) 2 dried shiitake
mushrooms
button
mushrooms, thinly
sliced 3 large eggs 1 cup coconut milk (see note) salt and pepper, to taste olive oil,
as needed
1 - 2 tablespoons oil (butter / lard / ghee) 1/2 pound liver (beef or lamb), cut into thin strips 1/2 pound steak (grass fed), cut into thin strips 1 medium onion,
sliced 6 - 8 button
mushrooms,
sliced 3/4 cup sour cream 1 tablespoon lemon juice Sea salt Pepper Chopped parsley
as garnish (optional)
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button
mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or mixed greens such
as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown
mushrooms, washed, dried very well,
sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
Rinse and trim the
mushrooms;
slice them
as thinly
as you can and put them in a large bowl.
Vegetarian
Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini
mushrooms,
sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such
as Power Greens with kale, spinach and chard) Sambal oelek chili sauce
2 pounds assorted wild
mushrooms (such
as oyster, crimini, and / or stemmed shiitake), cut into thick
slices
Flip the
mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden
as well.
We have filled it with
mushroom, hazelnut, leek and brown rice and it works perfect
as a main course with salad, on a buffet table,
as a starter, or
sliced on bread the next day.
White, button
mushrooms are traditionally used, but any
mushroom, such
as a
sliced portobello or cremini
mushroom, are a good substitute.
Ingredients 1 tablespoon olive oil 1/2 cup thinly
sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini
mushrooms, quartered or halved, very bottom of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such
as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25
mushroom caps) of shiitake
mushrooms,
sliced 8 - 10 cloves of garlic,
sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such
as dill or cilantro
1 cup quick oats (you may also use other types of flake oats; it will result in a different texture) 1 roma tomato 1/3 cup frozen edamame 1/2 cup
mushrooms (
sliced) 1 teaspoon ginger (minced or grated) 1 tablespoon shoyu soy sauce 1 tablespoon nutritional yeast (optional) 1/2 cup non-dairy milk (optional) 1 teaspoon coconut oil Water
as needed Curled parsley or herbs of choice for garnish
1/2 oz dried
mushrooms, such
as shiitake 3 tsp olive oil 2 med onions, coarsely chopped 2 tsp chopped fresh ginger 4 cloves garlic, minced 3 c
sliced cremini
mushrooms 1 1/2 c reduced - sodium beef broth or stock 2/3 c quick - cooking barley 1/4 c dry sherry 3 Tbsp reduced - sodium soy sauce 1 - 2 tsp dark sesame oil 1 tsp light brown sugar (optional) Chopped scallions (optional)
Scramble 3 large eggs and add in 1/4 cup of low - fat cheese and vegetables such
as spinach,
sliced tomatoes, peppers and
mushrooms.
Use
as a substitute for lettuce in salad, lightly sauté with shredded carrot,
sliced mushrooms, and garlic for a savory omelet filling, or try this simple Seasoned Spinach recipe for a quick and nutritious side dish.
Ingredients: 1 store - bought frozen pastry shell, such
as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly
sliced 1 (5 - ounce) package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce) package assorted
mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites
other toppings such
as salsa, cheese,
sliced green onions, finely diced onions,
mushrooms (optional)
Use
as a substitute for lettuce in salad or lightly sauté with shredded carrot,
sliced mushrooms, and garlic for a savory omelet filling.
Instead of eating
slice after
slice of homemade pizza, when I'm making pizzas for my family I use portabello
mushroom caps
as mini pizzas.
Angela's standard recipe uses
sliced mushrooms, but her tip to cut them real small
as a way to appease children -LCB- or adults who hate
mushrooms -RCB- is pure genius.