Next add the coconut flour, fresh sage and thyme, freshly ground black pepper, Himalayan pink salt, diced dried apricots, and
finely diced mushrooms.
Not exact matches
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)
Add
finely diced carrot and
mushrooms to the onion and garlic mixture and sauté gently until the carrot becomes cooked and
mushrooms brown and become dry (all their liquid cooks out).
What's in it: 2 Tablespoons olive oil 5 cloves of garlic,
finely chopped 3 or 4 large shallots,
finely chopped (about 1 cup) 2 large carrots,
finely chopped (about 1 cup) 1 stalk of celery,
finely chopped (about 1/2 cup) 1 red bell pepper, seeded and
finely chopped 10 ounces cremini
mushrooms,
finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1
diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake
mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (
finely chopped) 2 tablespoons sage leaves (
finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake
mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
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)
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 taste
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-...]
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic,
finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white
mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown
mushroom, cleaned & trimmed, keep stems 1/2 small yellow onion,
finely diced 1 small leek, cleaned, cut lengthwise in 1/2, thinly sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued
1 Cup Farro (Or Barley) 2 Ounces Dried Porcini
Mushrooms,
Finely Chopped 4 Tablespoons Olive Oil 1 Large Onion, Peeled &
Diced 4 Cloves Garlic, Peeled & Minced 2 Stalks Celery,
Diced 8 Ounces Fresh Chopped
Mushrooms (See Note Above) 4 Small Potatoes, Peeled And
Finely Sliced 4 Cups Chicken Broth 1/2 Cup Silken Tofu 1 Tablespoons Fresh Chopped Thyme Salt And Pepper For Garnish: 8 Slices Whole Grain Baguette Bread Grated Caciocavallo Cheese (Or Other Full Flavored Melting Cheese)
Beef rolls & stuffing: Extra-virgin olive oil 1/2 cup
finely diced pancetta 1 large onion,
finely diced Kosher salt Pinch crushed red pepper flakes 1 cup Italian - style bread crumbs 1/2 cup milk 2 cloves garlic, smashed and
finely chopped 4 ounces button or cremini
mushrooms, chopped 1/2 cup grated provolone 1/2 cup grated Parmigiano - Reggiano 1 1/2 pounds top round, cut into 1 / 2 - inch thick slices (about 12)
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper,
finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers,
mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion,
finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini
mushrooms (about 5 whole
mushrooms) 1 small red bell pepper,
diced 1 small zucchini
diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup
diced onions (about 1/2 medium onion) 1 1/2 cups
diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and
finely grated 1 pound cremini or button
mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini
mushrooms,
diced 2 cloves garlic,
finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon
finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2 shallots,
finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup
finely diced onion 3/4 cup
finely diced celery 3 ounces assorted wild
mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock
1 1/4 lbs ground turkey 1/4 cup and 1 Tbsp
diced green onions, including whites, divided 1/3 cup panko bread crumbs 1 egg, lightly whisked 1 Tbsp soy sauce 1/4 cup
mushrooms,
finely diced 1 Tbsp fresh grated ginger * 2 tsp chili garlic sauce salt and pepper 1 Tbsp vegetable oil sesame seeds for garnish
300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino
finely grated 50g parmesan
finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle
mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic -
finely diced 2 tbsp
finely diced flat leaf parsley
ingredients TOPPINGS: 4 tablespoons olive oil (divided) 1/2 pound sweet Italian sausage (casings removed) 1 yellow onion (peeled,
finely diced) 1 cup cremini
mushrooms (thinly sliced) 1 cup sliced pepperoni Kosher salt and freshly ground pepper (to taste) GARLIC BUTTER: 1/2 cup unsalted butter (melted) 6 cloves garlic (peeled, minced) PIZZA ROLLS: 4 pounds store - bought pizza dough (divided) 1 (12 - ounce) jar store - bought marinara sauce (divided, plus extra for serving) 1 16 - ounce package low - moisture mozzarella cheese (cut into 1 / 4 - inch cubes) 1 recipe garlic butter prepared toppings 2 tablespoons dried Italian oregano flaky sea salt (to taste) cooking spray (for greasing)
ingredients AMERICAN TURKEY GOULASH 1 pound elbow macaroni 5 tablespoons olive oil (divided) 1 pound ground turkey 1 yellow onion (peeled,
finely diced) 3 garlic cloves (peeled, minced) 2 tablespoons thyme leaves (
finely chopped) 4 cups mixed
mushrooms (shiitake and cremini, stems removed,
finely chopped) 1 28 - ounce can crushed tomatoes Kosher salt and freshly ground pepper
Finely mince 2 cloves of garlic, finely dice 1 small onion, thinly slice 5 button mushrooms and finely dice 3 sundried to
Finely mince 2 cloves of garlic,
finely dice 1 small onion, thinly slice 5 button mushrooms and finely dice 3 sundried to
finely dice 1 small onion, thinly slice 5 button
mushrooms and
finely dice 3 sundried to
finely dice 3 sundried tomatoes
INGREDIENTS 4 tablespoons olive oil 1 30g packet dried porcini
mushrooms 2 brown shallots (
finely diced) 3 cloves garlic (
finely chopped) 4 - 5 large sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay leaf 4 x portabello
mushrooms (about 300g)(chopped) 1 cup white wine 1 ripe tomato (chopped) 300 ml chicken stock Salt & pepper
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
2 Tablespoons olive oil + more for garnish 1 cup
finely diced onion 3 cloves garlic, minced 1 cup
finely chopped
mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water
Begin by
finely mincing 2 cloves of garlic,
finely dicing 1 small onion and thinly slicing 8 button
mushrooms, stems removed, then season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper
minced garlic 3 - 5
mushrooms,
finely diced 1 - 2 jalapeño chilis,
finely diced 6 - 9 splashes Worcestershire sauce 2 - 5 splashes hot sauce 1 tsp.
Vegetables to chop: 1 small eggplant — peeled and cut into cubes 5 or more fresh shiitake or crimini
mushrooms, or 1 portabello
mushroom — stemmed and
diced into cubes 1 medium zucchini — cut into cubes 1 medium plum tomato — cut into cubes 1/2 medium red or yellow onion —
finely chopped 3 cloves of garlic — crushed
other toppings such as salsa, cheese, sliced green onions,
finely diced onions,
mushrooms (optional)
12 omega - 3 eggs 2/3 cup cream 8 strips bacon cooked and chopped 2/3 cup
diced onion 2/3 cup chopped
mushrooms (one Costco can of Money's
mushrooms) 1-1/2 cup grated cheese optional — 1/2 can of chipotle peppers,
finely chopped (adds a bit of hot spiciness) salt coarse pepper
12 omega - 3 eggs 2/3 cup cream 8 strips bacon cooked and chopped 1 cup
diced onion 1 cup chopped
mushrooms (one can of Money's
mushroom pieces) 2 cups grated cheese optional — 1/2 can of chipotle peppers,
finely chopped (adds a bit of hot spiciness) salt and coarse pepper to taste
What's in it: 2 Tablespoons olive oil 5 cloves of garlic,
finely chopped 3 or 4 large shallots,
finely chopped (about 1 cup) 2 large carrots,
finely chopped (about 1 cup) 1 stalk of celery,
finely chopped (about 1/2 cup) 1 red bell pepper, seeded and
finely chopped 10 ounces cremini
mushrooms,
finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
Soft Taco Filling: Stewed
Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces Fresh
Mushrooms, washed and chopped into 1/2 - inch pieces 1/2 medium Onion,
diced Fresh Hot Green Chiles To Taste (Roughly 2 Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and
finely minced 2/3 cup Any Poultry Broth Or Water 1/2 small Lime, juiced 1 Tbsp Olive Oil 1 Ripe, large tomato, roasted or boiled, cored, peeled -LSB-...]
6 whole organic, free - range eggs 6 organic, free - rage egg whites 1/2 teaspoon salt 1/4 teaspoon each black pepper, oregano, basil, garlic power A couple of drops of hot sauce (optional) 1 cup
mushrooms,
finely diced 1 medium green pepper,
diced 1 medium red pepper,
diced 1 medium onion,
diced 2 cups spinach, roughly chopped 2 cloves garlic, minced
15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup sliced Portobello
mushroom caps 1/4 cup organic butter 1 Tbsp organic butter 2 Tbsp red onion,
finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water
I used less sugar, lime (definitely do this over vinegar), reduced the carrot / added sliced
mushrooms and broccoli, and added
finely diced baby red chillis with the onion and garlic.
12 ounces
mushrooms, sliced 4 ounces firm tofu,
diced into small cubes 1 clove of garlic, minced 1 sprig of rosemary, leaves
finely chopped 1 tsp miso 3 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper 2 sprigs of thyme (optional)