pork and 1/4
cup mushrooms for Pork, Mushroom, and Arugula Salad.
Not exact matches
For instance, the Chaga + Chocolate latte tastes like a typical
cup of hot chocolate, but its ingredients include two different kinds of
mushrooms.
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white
mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
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
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.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white
mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking
for more than 2 -1
cup (128 g) all purpose flour -1
cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil
Mushroom Filling - olive oil -8 oz of
mushrooms (230g) white or crimini
mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
for the meringue
mushrooms: 3 egg whites small pinch cream of tartar 3/4
cup (300 grams) sugar pinch of salt 1/4
cup (60 mL) water cocoa powder,
for dusting
Lentil and Rice Stir - Fry with
Mushrooms and Caramelized Onions: Substitute 1
cup cooked brown rice
for 1
cup of the lentils; add more water if needed to keep the mixture moist as it cooks.
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
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)
3/4
cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4
cup extra virgin olive oil 1
cup chicken broth 1/2
cup buttermilk 1 package (8 ounce) sliced
mushrooms 2 yellow onions, sliced chopped fresh parsley,
for garnish
I love serving this recipe & love chopping up 2
cups baby fresh spinach & sauteing it with
mushroom mixture,
for the stuffing.
Add the pepper,
mushrooms, the squash, and 1/4 -1 / 2
cup water and cook
for 5 minutes or so until all the vegetables and the tempeh are cooked through.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini
mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button
mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water
for 10 minutes.
Ingredients 2
cups leftover
mushroom risotto or any other leftover risotto, cold 10 - 12 approximately 1 cm pieces of mozzarella 2 eggs 1 tablespoon milk 2
cups bread crumbs oil
for frying
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)
In a diferent pot, add oil, butter onion and garlic and cook
for 3 minutes, add the chicken stir, at this time you can add,
mushroom, salt, pepper, the chipotle peppers, milk, a
cup of the broth, heavy cream and cilanro, let it simmer
for about 10 minutes.
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2
cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced
mushrooms 1
cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2
cup dry white wine 2
cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1
cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives
for garnish, optional
Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called
for cream of
mushroom, but I already had an open can of cream of chicken from the chicken bake)-2
cups frozen veggies, diced / thawed - half a can of black beans -1
cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper - slices of pepper jack cheese, quartered
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste
For vegetarian version: 2
cups roughly chopped portobello
mushrooms For non-vegetarian version: 3 lean turkey italian sausages
1/3
cup Naosap Wild Rice (1
cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4
cups chopped
mushrooms, chopped 3 cloves of garlic 1/2
cup walnuts 1/3
cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil
for cooking about 1/3
cup chickpea flour
for coating
For Salad: 5 oz arugula 4 mushrooms, sliced 4 leaves radicchio, torn 1/4 cup blueberries (if there are leftover) Parmesan cheese, shaved (optional for non-vega
For Salad: 5 oz arugula 4
mushrooms, sliced 4 leaves radicchio, torn 1/4
cup blueberries (if there are leftover) Parmesan cheese, shaved (optional
for non-vega
for non-vegans)
Soak the wild
mushrooms in 3
cups warm water
for 20 minutes.
Stuffing 1 1/2
cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown
mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1
cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds
for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little
for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little
for serving
Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1
cup quinoa 4
cups assortment of
mushrooms, sliced 1 Tbsp tamari 1/2 tsp salt Fresh parsley
for garnish, chopped
For the spicy shrimp and ground beef buns: Combine the shrimp and dried
mushrooms in a bowl and pour 1
cup boiling water over to cover.
4 tablespoons oil 2 8 - ounce packages tempeh, cut into 1x3» strips 1
cup onions, sliced thin 2
cups mushrooms, sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3
cups water or vegetable stock 4 slices hearty bread, toasted Parsley, chopped,
for garnish
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more
for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini
mushrooms 3/4 teaspoon table salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more
for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)
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
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1
cup finely chopped onion 8 — 10 medium
mushrooms, finely chopped 1/2
cup finely chopped green bell pepper 1/2
cup finely chopped red bell pepper 1/2
cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1
cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2
cups water 1/2
cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4
cup minced fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
ingredients BRUSSELS SPROUT AND
MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more
for greasing) 8
cups sourdough bread (medium dice) 1/4
cup olive oil (divided) 1
cup onions (peeled, finely diced) 1/2
cup celery (finely diced) 1/2 teaspoon celery seeds 2
cups Brussels sprouts (thinly shaved on a mandoline) 4
cups mixed
mushrooms (stems removed, sliced) 2
cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
1/4
cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic powder and black pepper 4 Portobello
mushrooms 1
cup cooked quinoa 1
cup cooked brown rice 1/2
cup cooked adzuki beans 1
cup shredded carrots 1
cup finely shredded cabbage 1/2
cup minced
mushrooms 1/2
cup minced green onion sesame seeds,
for garnish
Combine 2
cups boiling water and porcini
mushrooms in a bowl; cover and let stand
for 15 minutes or until the
mushrooms are soft.
Ingredients
For the Sauce: 2 tablespoons vegan butter or olive oil 1/2
cup shallots, chopped 1/2
cup cremini
mushrooms, chopp...
Ingredients: 1
cup of lentils 1 handful of finely chopped walnuts 1/2 red onion, finely chopped 1 handful of oyster
mushrooms, finely chopped 1/4
cup nutritional yeast 1/8
cup gluten free bread crumbs Good sprinkle of salt and pepper Olive oil
for sautéing
16 oz Cremini (baby portobello)
mushrooms, sliced 1 small bunch kale, chopped (about 4
cups) 1 1/2
cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2
cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2
cups (8 ounces) shredded cheese, plus and extra handful
for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4
cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4
cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder
for the topping
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3
cups of water to 1
cup of lentils Meanwhile, toast the walnuts
for 5 - 7 minutes and set aside Sauté the onions and
mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake
for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
and
for the record / calculation purposes: i used 3 chicken sausages, 2 whole bell peppers, 4 oz
mushrooms, 2 TB white balsamic vinegar, ~ 3 oz mozzarella, ~ 3 oz feta, and ~ 3/4
cup sauce.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced
mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro
for garnish Quartered lime wedges
for garnish
Ingredients
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3
cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white
mushrooms (sliced)- Flat leaf parsley
for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
for garnish
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to ta
For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
Cellophane Noodle Salad ---------------- 8 dried shiitake
mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water
for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
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
- Black pepper to taste - 2 tablespoons sesame oil - 1/4
cup + 1 tablespoon brown sugar - 2
cups wild
mushrooms left whole / sliced depending on size - or any other
mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs
for serving - sliced jalapenos, cilantro + green onions,
for serving
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini
mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4
cup good quality balsamic vinegar 1/2
cup Parmesan cheese, freshly grated (plus, additional
for serving) 1/4
cup fresh parsley, chopped
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button
mushrooms, sliced 1/4
cup flour 3
cups chicken stock 2
cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional
for decorating) 1 egg + 1 tbsp water,
for eggwash
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10
mushrooms, trimmed and sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite - size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4
cups (2 cans) Guinness or other stout
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4 oz white
mushrooms, cut in half and then sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4
cup brown lentils 1/2
cup black lentils 1 14 - oz can of diced tomatoes 1/4
cup quinoa 1/2
cup bulgur wheat avocado, cheddar, and / or sour cream
for serving
Spring omelet breakfast Ingredients
for 2 person: 4 eggs finely chopped chives 2 chopped spring onions 1
cup of fresh chopped spinach leaves 1/2
cup sliced fresh
mushrooms 1/2
cup diced fresh tomatoes 30grams or -LSB-...]
Heat the butter in a pan and add the
mushrooms and 1/4
cup of water, cover and cook
for 5 to 8 minutes on medium hot heat.