Sauté four firm, medium - size
chopped white button mushrooms, again on high heat but you don't want crispy mushrooms.
In the pan drippings sauté a couple of finely
chopped white button mushrooms.
By using
chopped white button mushrooms instead of ground beef, pork, or turkey, you can eliminate as much as 200 calories from your meal.
Not exact matches
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella
Mushrooms, Organic Shiitake
Mushroom Powder, Organic Red Quinoa, Organic Dehydrated
Chopped Onion, Salt, Organic Yeast Extract, Organic Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic
White Button Mushroom Powder
This stuffed
mushrooms recipe uses
white button mushroom caps stuffed with a mixture of cream cheese, garlic, parmesan cheese, cooked
mushroom stems and
chopped green onions.
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
1 ounce dried porcini
mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots,
chopped 3 cloves garlic, minced 10 ounces
button or cremini
mushrooms, sliced 14 ounces oyster or hen of the woods
mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry
white wine 1 cup frozen peas (optional) 2 tablespoons
chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
1 tbsp canola oil 12 oz
button mushrooms, sliced 4 oz fresh shiitake or oyster
mushrooms, sliced 4 oz cremini
mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery,
chopped 2 tbsp
chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry
white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground
white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
Ingredients 1/2 onion, caramelized (see here for technique) 1 cup
chopped cremini or
white button mushrooms 1 garlic clove, minced pinch cumin pinch chili powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed cilantro leaves,
chopped 2 8 - inch tortillas 1 cup Monterey Jack cheese, shredded
3 tablespoons butter 1 pound organic chicken livers, coarsely
chopped 1/2 pound
mushrooms (I use
white button), washed, dried and coarsely
chopped 1 bunch green onions,
chopped 2/3 cup dry
white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
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.
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
ingredients
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stems and cremini stems 1 ounce mixed dried
mushrooms 10 cups water
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly
chopped) 1/4 cup flour 2 cups
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
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
-LSB-...] 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 -LSB-...]
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and
chopped into bite - sized pieces 2 cups of small
white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly
chopped, the juice of a lime & sea salt to garnish
Print
White sweet potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
White sweet potato and
mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks
chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr
button mushrooms mix
white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
white and brown ones 700 gr
white sweet potatoes cut into cubes 7 dl water -LSB
white sweet potatoes cut into cubes 7 dl water -LSB-...]
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion,
chopped 1 medium green or red bell pepper,
chopped 2 carrots,
chopped 8 ounces
white button or cremini
mushrooms, sliced 2 cloves garlic, finely
chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks,
white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry
white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup
chopped New Mexican green chiles, or more to taste 1/3 cup
chopped parsley, including the stems 1/4 cup fresh
chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup
chopped button mushrooms 1/2 cup
chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely
chopped tomatoes 3 quarts cold water 5 whole black peppercorns
Makes 4 - 6 servings Ingredients: 2 Tb olive oil 10 medium - large
mushrooms, sliced (
white button, cremini, or shiitake) 1 Cup
chopped shallot or onion 1 tsp kosher... Continued
For the filling 1/2 yellow onion, thinly sliced lengthwise 2 cups fresh spinach leaves 1 lb cremini or
white button mushrooms, trimmed, washed and thinly sliced 2 teaspoons
chopped fresh thyme 2 tablespoons olive oil Salt Black pepper 1/2 cup crumbled goat cheese
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely
chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (
white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned, sliced into 1 cm pieces Small red capsicum,
chopped 1 1/2 cups
Mushrooms (
button, king or oyster),
chopped
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package sliced
white button or crimini
mushrooms, roughly
chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2 cups... Read More»
3 cups cremini
mushrooms, sliced 3 cups
white button mushrooms, sliced 1 tsp fresh rosemary,
chopped 2 tbsp fresh parsley,
chopped 1/4 tsp dried thyme 1 tbsp olive oil 1 garlic clove, minced 1/4 tsp sea salt ⅛ tsp black pepper
1 tbsp olive oil 1 to 1 1/2 lbs kale, stem removed and
chopped 1/2 large onion, thinly sliced 10 — 15
white button mushrooms, sliced 1/4 cup chicken or vegetable stock Splash of apple cider vinegar 1 tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm fresh eggs 1 cup cooked quinoa, seasoned to taste
Toss finely
chopped (not minced)
white button mushrooms in the butter to coat.
To serve in a gourmet treat style: Float three one - inch - size firm
white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of
chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Or add the croquettes to a skewer treat with raw
button white mushrooms, chunks of hard cheese, fresh firm tomato pieces, maybe fresh
chopped pineapple; use your imagination.
Add a small handful of finely
chopped firm
white button mushrooms.
Sauté till just barely cooked, finely
chopped onions, celery, carrots, leek, and
white button mushrooms.