Broccoli or Cauliflower approx 2 cups 1 Hamburger Patty (organic, grass fed) 3 Eggs 2 oz Butter (grass fed, preferrably)-- Gravy: 1.5 cups of beef bone broth or bouillon 1 1/2
cup sliced mushrooms 2 large garlic cloves, minced Dash of Braggs Aminos 1 tsp Olive oil 2 Tbsp Chia seeds (ground as fine as you can get) 1/2 tsp xantham gum
1 lb pizza dough, at room temperature Half a large red onion, thinly sliced 2 garlic cloves, minced 1
cup sliced mushrooms Salt and black pepper to taste 1 tablespoon olive oil 8 oz mozzarella, sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
Vegetables: 1
cup sliced mushrooms — my kids picked them out 2 cups spinach leaves 1 cup broccoli florets
Add 1 cup chopped kale, 1/2
cup sliced mushrooms, and 1/2 cup chopped red bell pepper.
1/2 cup sesame paste 1/4 cup Asian chile oil 1/4 cup Chinese hot mustard Sichuan Chile Sauce (see recipe below) 1 1/2 pounds medium or large shrimp, shelled and deveined 4 ounces cellophane noodles, soaked and drained 1/2 head Chinese cabbage, shredded 6 to 8 spinach leaves, shredded 1
cup sliced mushrooms 4 ounces tofu, cubed Chopped fresh cilantro
2 lamb shanks (each about 1 1/4 pounds) Olive oil Coarse kosher salt 2 medium yellow onions, peeled and chopped 3 carrots, peeled and chopped 3 celery ribs, chopped 4 cloves garlic, sliced 1 (6 - ounce) can tomato paste 2 cups red wine 2 tablespoons finely chopped rosemary leaves 1 tablespoon dried oregano 10 to 12 thyme springs tied together in a bundle 3 to 4 cups water or beef stock 4 bay leaves 3 tablespoons minced fresh mint 1
cup sliced mushrooms
canola, grapeseed, peanut, or coconut oil 3 cups broccoli florets 1 cup chopped carrot 1
cup sliced mushrooms 1 red bell pepper, seeded and sliced 1/4 cup pineapple juice ~ 2 cups chopped fresh pineapple (or a 20 - oz.
Seitan 1
cup sliced mushrooms 1 small onion, chopped (about 1/3 cup) 1 garlic clove, chopped 2 tablespoons olive oil 2 teaspoons crushed sage 1 teaspoon salt (reduce if sodium is a concern) 1 cup vital wheat gluten 1/2 cup water
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs ground beef 1
cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup beef broth
1 lb pizza dough, at room temperature Half a large red onion, thinly sliced 2 garlic cloves, minced 1
cup sliced mushrooms Salt and black pepper to taste 1 tablespoon olive oil 8 oz mozzarella, sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
2 cups veggie broth 3 cups water 1
cup sliced mushrooms 1 cup sliced carrots 2 tablespoon Braggs Amino Liquids or to taste 1 teaspoon sesame oil 2 tablespoons rice wine vinegar or to taste 1/4 teaspoon red pepper flakes or to taste 3 garlic cloves 2 tablespoons minced ginger 1/2 block tofu
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2
cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
1 large sweet onion, sliced 3 cloves garlic, minced 6 medium carrots, peeled and cut in half 1
cup sliced mushrooms 1 tablespoon arrowroot powder or cornstarch 1 tablespoon cold water
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4 onion (sliced) 1
cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1
cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Add in 2
cups sliced mushrooms and sauté the mushrooms until they begin to brown.
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 (1 - pound) top round steak (1 inch thick), trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2
cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh green beans
For a vegetarian - friendly option, replace the chicken with 3
cups sliced mushrooms (or omit it altogether), and use veggie broth in place of chicken broth.
4 slices stale or lightly toasted rye bread, cubed 3 tablespoons olive oil 1 cup thinly sliced red onion 2
cups sliced mushrooms 3 cloves garlic, minced 2 teaspoons thyme 1 teaspoon each oregano, basil, and mustard powder Black pepper and sea salt to taste 6 cups chopped spinach 1 (14 - ounce) package soft tofu 1/4 cup vegetable broth or water 1/4 cup nutritional yeast 3 tablespoons lemon juice 1 tablespoon cornstarch 1 teaspoon ground turmeric
Not exact matches
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
• 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
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
3 tablespoons extra virgin olive oil 1/2 pound
sliced mushrooms 1/4 teaspoon fine grain sea salt 4
cups cooked black beans 3 celery stalks, chopped 1/3
cup sliced dried figs 1/3
cup chopped toasted almonds
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
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...
Ingredients: -2
cups short - grain brown rice -3 Chinese chicken sausages,
sliced -8 oz shittake & cremini
mushrooms,
sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2
cup chicken broth -2 tbsp soy sauce
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
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
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
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
8 ounces fresh button
mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3
cup tomato sauce 1/3
cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2
cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly
sliced 1/2
cup shredded lettuce 1/4
cup light mayonnaise 2 tablespoon yellow mustard
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1
cup mushrooms,
sliced 1
cup peeled and diced winter squash (I used delicata) 1 - 2
cups chopped Swiss chard (or other greens such as spinach or kale) 1/2 -1
cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
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
4 tablespoons olive oil 16 ounces
sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2
cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly
sliced
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 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)
1/2
cup pasta sauce 4
slices mozzarella or provolone (or 1/2
cup shredded) sauteed
mushrooms (optional) 4 buns (brushed with a little garlic butter, they are even better)
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
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
fresh lime juice 1 loose
cup chopped fresh coriander leaves and stems 1/4
cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2
cups firm tofu
sliced into cubes 1/2 pound shiitake
mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2
cup fresh basil, roughly chopped 2 - 3 Tbsp.
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
3 tablespoons extra virgin olive oil, divided 1/4
cup shallots,
sliced thinly 1
cup seasonal wild
mushrooms,
sliced (I used white and baby portobello) 1 1/2
cups frozen pearl onions 1
cup baby carrots 2
cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4
cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
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-vegans)
2 boneless and skinless chicken breasts 8 Tbsp olive oil 2 Tbsp soy sauce Salt Pepper 1 egg 1/3
cup flour 1/3
cup bread crumbs 6 Tbsp butter 1/2
mushrooms sliced 1/2
cup dry white wine 3 Tbsp lemon juice 1/4
cup brined capers 1/4
cup fresh chopped parsley
2 portobello
mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4
cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
2 tablespoons white wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4
cup walnut oil 1 tablespoon chopped fresh dill 1 pound green beans 1 1/2 tablespoon extra virgin olive oil 8 ounces
sliced mushrooms Salt 1/4
cup sliced almonds