Scatter the cheese over the top, then repeat with all but one
cup of the mushroom mixture.
Lay a few slices of avocado on the black bean spread, then top with a few slices of white onion, about 2 T. sliced pickled jalapenos, then 1/4
cup of mushrooms.
Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1
cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour
Finely chop 1/2
cup of the mushrooms and save the rest for the soup.
Makes 1 1/2
cups of mushroom confit.
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)
Add 1
cup of the mushrooms and sauté for 2 to 3 minutes more.
Sauté the 1/2
cup of mushrooms and minced garlic clove in a bit of butter and then season with salt and pepper.
* NOTE: Slice 3/4
cup of the mushrooms for the sauce, and finely chop the remaining 1/4 cup to add to the meatball mixture.
I used two cartons of mushrooms in this recipe, which ended up being around four
cups of mushrooms.
Remove the stems and gills from 2
cups of the mushrooms.
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.
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and blac
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello
mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and blac
mushroom, cleaned 8 (250 g) brown button
mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and blac
mushroom or champignon, cleaned a large glug
of white wine, optional 4
cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
ground cloves 4
cups fresh spinach 1 leek, thinly sliced (including green leaves) 12 — 15 crimini (baby bella)
mushrooms, sliced Juice
of 1/2 lemon
Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1
Cup of Baby Bella
Mushrooms, stems removed, cleaned and sliced thick 2 Cups
of White Button
Mushrooms sliced thick.
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
Assemble the casserole: Stir the green beans and the remaining 1/4
cup of pecans into the
mushrooms.
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
Sprinkle on 1
cup of Mozzarella, the add roasted sweet potatoes and
mushrooms, and remaining Mozzarella.
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
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...
A couple
of days I found Portobello
Mushroom cups that are the size
of your hand.
I sauteed a bit
of red onion, garlic, bok choy and
mushroom in a skillet then transfered the veggies into a pot with 1/2
cup uncooked quinoa, 1/2
cup cooked chickpeas, 1
cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).
1
cup of rice flour scant 1/2 teaspoon fine grain sea salt 8 ounces
mushrooms, sliced 1 / 3 - inch thick 1
cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
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
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated into florets 1 head cauliflower, washed and separated into florets Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1
cup sour cream (low - fat sour cream or no - fat plain yogurt also work) 1/4
cup grated parmigiano reggiano cheese
Once finished, turn off the heat, distribute 2
cups of baby greens to two bowls and add 1/2 the
mushroom mixture on top
of each bed
of greens.
2 button
mushrooms, thinly sliced handful
of green beans, ends trimmed & beans halved 1/4
cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
I ran the
mushroom sauce through the Weight Watchers recipe builder and each 1/2
cup serving is only 2 smart points — I really could do shots
of this sauce on its own.
Sprinkle spinach, 1
cup of the cheese, the
mushrooms and onion in pie plate.
:) 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
Add in the
mushroom mix and one to two
cups cubed cheese
of your choice.
Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages
of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1
cup crimini
mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
8 slices
of cubed soft bread (day old works well) about 8
cups 2
cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2
cups of chopped ham or fried and crumbled bacon) 6 eggs 2
cups milk 3/4 teaspoon dry mustard 1 can cream
of mushroom soup 3/4
cup of milk
2 - 3
cups, loosely packed,
of a variety
of mushrooms (chanterelle, maitake, black trumpet, crimini, porcini, etc..)
Meanwhile clean and chop 8
cups of your choice
of mushroom (I know it sounds like a lot but
mushrooms cook down to nothing).
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.
I made it with cremini
mushrooms, a whole carrot, and 2
cups of pearl onions (from frozen, super easy).
Serves: 4 Nutrition: 578 calories, 19.8 g fat (3.4 g saturated fat), 346 mg sodium, 89.2 g carbs, 15.0 g fiber, 10.5 g sugar, 17.9 g protein (calculated 4 servings with Shiitake
mushrooms, 5
cups of kale and Russet potatoes)
-- 1 can mixed beans (I used Scarpone's which was composed
of a melange
of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4
cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer
mushrooms — 1/2 to 1
cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content
of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount
of truffle salt)
Enjoy an old - school favorite: a beer - battered
mushroom appetizer served with a
cup of tangy honey - mustard sour cream dip.
Add the
mushrooms along with about 1-1/2
cups of their soaking liquid.
Top with 1/4
cup of sautéed
mushrooms.
Add the
mushrooms to the skillet along with the 1/4
cup of remaining broth.
Frittata: 1 tablespoon
of Cabot Unsalted Butter 1 tablespoon olive oil 3
cups seasonal vegetables such as summer squash, zucchini and tomatoes or asparagus,
mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5
cups reduced sodium chicken broth 2
cups water 4 oz soba noodles 2
cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce