Sentences with phrase «bunch of mushroom»

I have a bunch of mushroom broth in my pantry.

I have a bunch of mushrooms to use up before they go bad, and I want to make something that will be quick and ready to eat for the next few days.

The next time I will add a bit more ginger and a bunch of mushrooms.

In practice, that compromise looks a lot like me eating a bunch of mushrooms and eggplant.

You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting.

I added a whole bunch of mushrooms to mine too (shiitake and button) and it was great match with it!

I sauteed an onion along with a bunch of mushrooms before adding them to the sauce.

I have a bunch of mushrooms to use up before they go bad, and I want to make something that will be quick and ready to eat for the next few days.

The only life lesson we took away from Judd Apatow's romantic comedy — other than a schlubby stoner like Seth Rogen will, in fact, be an awesome father to your baby — is to never, ever go see Cirque du Soleil after eating a bunch of mushrooms.

Monster parts, too, go straight back to base, so you'll never kill a creature and then be unable to collect your rewards without dumping a bunch of mushrooms on the ground.

Monster parts, too, go straight back to base, so you'll never kill a creature and then be unable to collect your rewards without dumping a bunch of mushrooms on the ground.

Not exact matches

You've probably heard the expression «feeling like a mushroom,» which is to say feeling kept in the dark, left uninformed and fed a bunch of sh — .

The «Bible» was written by a bunch of hermit priests sitting locked away in some monastery high on herbs, mushrooms, and / or opium writing down what the crooked Popes in Rome wanted them to write.

It's like having a bunch of drug addicts, high on mushrooms, making decisions on things vital to the nation of 360 million people.

Packed with more spinach that it looks like, this will infuse you with a bunch of greens and mushrooms, too.

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

of your favorite mushrooms (I used cremini), sliced with stems removed 1 bunch of asparagus, chopped 1 bunch of broccoli (about 2 medium - sized heads), chopped 6 oz.

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

To finish them off, I add a whole bunch of shallots — mushrooms and shallots are fantastic partners - in - crime — some fresh thyme leaves, and butter.

There are just a few ingredients: two packs of brown and white portobello mushrooms; a head of garlic; and a bunch of fresh parsley whose fragrance I simply adore.

Once heated, add the bunches of enoki mushrooms.

Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish

-LSB-...] But all I had in the house were some really weird odds and ends (tomatillos, alfalfa sprouts, red lentil stew, rhubarb, mushrooms), and a whole bunch of -LSB-...]

broth: a very generous handful of dried shiitake mushrooms a very generous handful of mushroom stems 1 bunch scallions, rough chopped 1 stick of kombu a few celery heads 8 cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper

White Crab Mushrooms and Bok Choy 1 bunch of baby bock choy or several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepperMushrooms and Bok Choy 1 bunch of baby bock choy or several leaves of regular bock choy — thinly sliced 1 package of White Crab mushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black peppermushrooms or any other kind you like — separated 1 tablespoon olive oil sea salt and freshly ground black pepper to taste

1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly chopped

I made a bunch of substitutions like quinoa instead of pasta, no cheese or mushrooms, and a different kind of sauce.

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

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.

12 ounces mushrooms, brushed clean 1 tablespoon unsalted butter a few pinches fine grain sea salt 1 small bulb of fennel, trimmed and sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil

1 tablespoon of olive oil 1 large onion, chopped 2 large cloves garlic, chopped 250g chestnut mushrooms, chopped 1 tin cannellini beans, drained 1 bunch cavolo nero — about 10 stalks 250g vegetable stock — I use Marigold bouillon 1 chipotle chilli

2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)

Chop a bunch of onion, sweet pepper of any color, mushrooms, zucchini, eggplant, fresh tomatoes and garlic.

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

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

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

The mushroom - scallop thing is nothing new — I've seen it done a bunch of times, but I just decided it had to happen after making this vegan calamari a couple of months back.

In fact, I probably would have thrown in some crimini mushrooms, too, had the bunch of them in my fridge not been a month old (yikes).

Please bring on bunches of recipes for all types of green, with starches, mushrooms, herbs, etc!

Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper

1 batch of homemade cashew cheese, recipe below (or vegan cheese of choice) 1 batch of homemade tomato sauce, recipe below (or a jar of store bought) 2 cups cremini mushrooms, sliced 1 small bunch of spinach, washed, dried & roughly chopped

1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired

The last thing I cooked at home: Rice bowl with black rice, a bunch of green veggies, mushrooms and heaps of ABC Chili Sauce.

Disaster struck when I dropped my beautiful maitake mushroom bunch on the kitchen floor - in a perfectly positioned pile of dog hair.

1 Large Carrot, cut into long strips 1 Large Seedless Cucumber, cut into long strips 1 or 2 Avocados, sliced Spinach Leaves, chopped 1/2 Red Cabbage, finely chopped 1 Small Bunch Cilantro leaves, stripped from stems 10 Rice Paper Wrappers (located in Asian section of grocery store) or here Warm Water Optional: Chopped cooked Chicken, Beef, Pork, Shrimp, or Tofu and / or sliced mushrooms

Add mushrooms, celery, and thyme along with a bunch of fresh black pepper and 1 teaspoon salt.

chanterelle mushrooms, sliced in two Big bunch of cilantro

Bunch of eggs Spinach, kale, mushrooms, etc..

I take a supplement in the winter made 100 % from organic mushrooms, so basically to say that THAT particular whole foods supplement would be bad, would be like saying that eating a bunch of organic mushrooms would be bad.

I only had a half bunch of kale so added chopped mushrooms to help fill it out.