Add
a few sliced mushrooms to the butter and garlic mixture for more great flavor and added nutrition.
Tonight, for the first time, we are adding
a few sliced mushrooms.
Not exact matches
There I found a shallot, some garlic, a green pepper I picked a
few days ago before the first frost, some
sliced mushrooms, a package of tempeh, and some salsa.
I made this tonight with the changes of a
few more garlic cloves (5) and a mix of portobello and cremini
mushrooms, as well as adding three
slices of bacon chopped up.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki
mushrooms, separated into small clumps (or other
mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil
Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Sauté the
mushrooms, cut into
slices or chunks, over medium - high heat until they are cooked, but crunchy, then add the leek and sauté everything together for a
few seconds.
To assemble: place a heated small taco size tortilla on a plate and place a big spoonful of the seitan and
mushroom mixture, top with smaller portion of slaw and add a
few thinly
sliced apples on top.
Drizzle some olive oil in a pan and cook the
sliced mushrooms on medium heat for a
few minutes until lightly browned and softened.
Slicing the
mushrooms thicker generates a little less water, so I needed to add a
few tablespoons at this stage.
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
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
Layer an eggplant
slice, some
mushroom mixture, and a
few slices of pepperoncini on the bottom of each roll.
1 roll of puff pastry (the one sold in the UK supermarkets is vegan) 250 of Chestnut
Mushrooms — cut into thick
slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch of fresh thyme An handful of walnuts — roughly chopped
Few rockets leaves to sprinkle on top Olive oil for roasting and frying
12 ounces
mushrooms, brushed clean 1 tablespoon unsalted butter a
few pinches fine grain sea salt 1 small bulb of fennel, trimmed and
sliced very thinly 1 - 2 tablespoons creme fraiche 2 tablespoons fresh dill, chopped a small bunch of chives, minced freshly ground black pepper a small bunch of watercress, sorrel, or arugula 1 teaspoon of olive oil
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.
Add the
sliced shiitake
mushrooms and cook for a
few minutes or until cooked through.
2 cups shiitake
mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt
few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly
sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds
Then add the
sliced mushrooms and sautée another
few minutes.
Tip: If you have time, add the tamari and some paprika to the
sliced mushrooms a
few minutes before and allow those flavors to marinate into the
mushroom.
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake
mushrooms, stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup
Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
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
2 onions, finely chopped 5 cloves of garlic, finely chopped 4 peppers, I used one each green, red, yellow and orange cut into 1 inch chunks 4 medium zucchinis cut into cubes 6 - 8 cups of fresh button
mushrooms,
sliced 1 cup frozen peas 1 cup almond milk 1 cup water 1/4 cup dessicated coconut, NOT SWEETENED 1/4 cup raw cashews 1 - 2 Tbsp curry powder (start slow then add more to taste) a
few dashes of cayenne pepper
Add the
sliced mushrooms to the wok, add a pinch of salt and sauté them for a
few minutes.
First sauté
sliced mushrooms and fresh spinach in olive oil for a
few minutes.
Saute one cup of
sliced mushrooms in a
few tablespoons of water.
Keep a
few complete
mushroom slices for garnish, if desired.
Add a
few pieces of thinly
sliced ginger and
mushrooms.