Add a small handful of finely chopped
firm white button mushrooms.
To serve in a gourmet treat style: Float three one - inch - size
firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Not exact matches
Most commonly, the word «crimini» is used to designate a subgroup of the
button mushrooms, and it refers to
button mushroom varieties that are somewhat smaller than most
white button mushrooms; more light brown / coffee / cocoa in color; and somewhat
firmer as well.
1/2 ounce dried shiitake
mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake
firm tofu (about 16 ounces) 12 ounces
button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small
white button mushrooms, quartered 8 oz
firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
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
Or add the croquettes to a skewer treat with raw
button white mushrooms, chunks of hard cheese, fresh
firm tomato pieces, maybe fresh chopped pineapple; use your imagination.
Instead of filling with fruit, fill the open pastry with the cooked beet greens, top with «seared» sliced
white,
firm, fresh
button mushrooms, crisped prosciutto and just a little sweated herbed onion, or dot with cognac marinated baby pearl onions.
Sear halved small
white button mushrooms, or sliced
firm ones in sizzling hot butter.
Sauté four
firm, medium - size chopped
white button mushrooms, again on high heat but you don't want crispy
mushrooms.