Ingredients: 1 medium sweet onion 8 ounces of
chopped baby bella mushrooms (or any mushrooms of your choice)
Not exact matches
1 small acorn squash 1/2 pound purple potatoes 1 cup
chopped yellow onion 2 tablespoons olive oil 8 ounces
baby bella mushrooms 1 lb boar meat 1/2 tablespoon fresh rosemary 1/2 tablespoon freshly minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)
2 tablespoons avocado oil 1 cup diced yellow onion 1 teaspoon freshly minced garlic 1 pound
baby bella mushrooms, cleaned and
chopped 3/4 pound chanterelle mushrooms, cleaned and
chopped 3/4 cup beef stock 1/4 cup cream sherry 1/4 cup half & half 1/2 teaspoon salt
filling 1 container of mushrooms (i used
baby bella, though any will do),
chopped 3 pieces of dried wood ear mushrooms, reconstituted in hot water,
chopped 1 small white onion, diced 5 - 6 strands of chive blossoms, diced salt / pepper to taste
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion,
chopped 2 cloves garlic, sliced 4
baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
1 tablespoon butter 1/2 cup
baby bella mushrooms, sliced 2 teaspoons marsala wine 1/2 teaspoon worcestershire sauce 2 slices of thickly sliced bread 1 cup greens,
chopped (I used a spinach & kale «juicing blend») 1/2 teaspoon minced garlic 3 teaspoons ricotta (or cream cheese) salt & pepper
Once melted, add one
chopped medium yellow onion, 4 minced garlic cloves, 3 large peeled and
chopped carrots, and 8 - 10 thinly sliced
baby bella mushrooms.
Ingredients 1 lb boneless pork tenderloin1 tbsp balsamic vinegar1 tbsp olive oil1 tbsp fresh
chopped rosemary 2 tbsp fresh
chopped thyme (divided) 1 tbsp steak seasoning3 cloves garlic (crushed) + 3 cloves garlic (minced) 1 lb crimini or
baby bella mushrooms (sliced) 1 shallot (thinly sliced) 3/4 cup red wine3 tbsp butter (
chopped) Preheat the oven to 400 ° F. Classic Meatloaf Recipe.
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely
chopped garlic, divided 3 green onions, green part finely sliced and divided 1/4 cup oil 4 oz sliced white or
baby bella mushrooms 3 cups broccoli florets 1/2 cup sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a piece of bread in the food processor) 1/3 cup
chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely
chopped onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4 of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces
baby bella mushrooms (about 16)
2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini,
baby bella, shiitake, oyster, enoki and beech), roughly
chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly
chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
3/4 cup coarsely
chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced baby bella or button mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta Chopped parsley (op
chopped cashews, toasted 1 cup water 1 1/4 teaspoons salt, divided 6 (4 - ounce) skinless, boneless chicken breast halves 1 teaspoon freshly ground black pepper Cooking spray 1/4 cup finely sliced onion (I added extra onion) 1 (8 - ounce) package sliced
baby bella or button mushrooms (I added 1/2 of another package) 4 cups cooked whole wheat pasta
Chopped parsley (op
Chopped parsley (optional)
baby bella mushrooms 2 cups cavatappi pasta (spiral / curly noodles) 4 cloves garlic, minced 1/2 small yellow onion,
chopped small 1/2 cup
chopped fresh basil 1/2 cup Parmesan, shredded 2 Tbsp.
This Paleo Pork
Chops with Bok Choy recipe is made with boneless pork chops, regular bok choy, baby bella mushrooms, chickens stock, coconut aminos, garl
Chops with Bok Choy recipe is made with boneless pork
chops, regular bok choy, baby bella mushrooms, chickens stock, coconut aminos, garl
chops, regular bok choy,
baby bella mushrooms, chickens stock, coconut aminos, garlic...
This Paleo Pork
Chops with Bok Choy recipe is made with boneless pork chops, regular bok choy, baby bella mushrooms, chickens stock, coconut aminos, garlic and seaso
Chops with Bok Choy recipe is made with boneless pork
chops, regular bok choy, baby bella mushrooms, chickens stock, coconut aminos, garlic and seaso
chops, regular bok choy,
baby bella mushrooms, chickens stock, coconut aminos, garlic and seasoning.
Ingredients: 1 TBSP coconut oil 1 small, white onion, diced 1 carrot, diced 1 stalk of celery, diced Salt & Pepper 6 - 8
baby bella mushrooms,
chopped 1 block tempeh,
chopped (8oz)(If you are Gluten - Free, check your tempeh!)