Print Chard, Mushroom & Goat Cheese Frittata Ingredients 2 teaspoons olive oil 1 bunch chard, cleaned and sliced 8 ounces
fresh sliced mushrooms 1 clove minced garlic 4 eggs, beaten 1/4 teaspoon coarse salt 1/8 teaspoon fresh cracked... Read More»
2/3 cup chopped red onion 1/2 package
fresh sliced mushrooms 1/3 cup thinly sliced celery 1 cup diced fresh tomatoes (You can also substitute diced canned tomatos or a good quality pasta sauce.)
Next time we decided to add
some fresh sliced mushrooms into the mix.
I places
fresh sliced mushrooms on top of the chicken....
Not exact matches
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown
mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper
fresh aragula, put it on after the pizza has been in the oven
I love topping my pizza with tomato puree, lots of
fresh basil,
sliced cherry tomatoes and
mushrooms and then I sprinkle rocket over the top of it!
Serve in bowls with a spoonful of cooked rice, some
mushroom slices,
fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.
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
This is a real contender for my favourite sandwich ever... The mix of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus,
slices of soft avocado, handfuls of
fresh rocket and
slices of sautéed
mushrooms, all snuggled between two pieces of crunchy toast is just a dream!
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant
mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a
slice of
fresh ginger), but you can blend the powders into smoothies and use them in baking, cooking and raw recipes.
toppings: avocado,
mushroom, sweet paprika and apple
slices, halved cherry tomatoes,
sliced spring onions, halved snow peas, black sesame seeds,
fresh dill, oregano, cilantro and basil, Sriracha, etc..
You will definitely need a
fresh head of lettuce, some
mushroom slices, and green onion slivers.
Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce,
sliced mushrooms sauteed with
fresh thyme, caramelized
sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the
mushrooms in some of the bacon fat)....
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: -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
They make great soups and sauces and are delicious eaten raw in salads, but I always keep a can of
sliced mushrooms in my pantry for the days I run out of the
fresh variety.
Combine uncooked ground turkey, diced
mushrooms,
sliced sun - dried tomatoes, garlic,
fresh basil, and other spices together; mix.
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
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
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
1 pound
fresh shiitake, chanterelle, portabella, or oyster
mushrooms, ends trimmed,
sliced lengthwise
sliced mushrooms (I use cremini) chopped
fresh parsley or dried parsley, for garnish
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
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)
Feel free to doctor these sauces up with your own creative additions (
sliced mushrooms,
fresh garlic, etc.) just as many do with the real Ragu.
6 oz shiitake
mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c
fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp
fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini
mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1 tsp finely chopped
fresh rosemary 1/4 tsp salt Freshly ground black pepper
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed
mushrooms and onions, chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage,
fresh sliced Anaheim peppers, and cherry tomatoes on a creamy, cheesy base.
Soak
mushrooms (if using dried) in warm water for ~ 20 minutes before
slicing, or, if using
fresh simply finely
slice.
However I do love using
fresh mozzarella because it's a bit lower in fat - the one
slice I used to top each
mushroom has about 5 grams.
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
Save Recipe Print Crawfish Crêpe Cake Makes 1 (9 - inch) cake Ingredients 2 tablespoons butter 1 (8 - ounce) package
sliced fresh baby portobello
mushrooms 2 tablespoons minced...
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.
You just combine
sliced mushrooms with
fresh parsley and a combo of lemon juice and extra virgin olive oil.
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
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
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts only, thinly
sliced 2 large carrots,
sliced 1 / 4 - inch thick 1 pound white or cremini
mushrooms,
sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon
fresh thyme or 1 teaspoon dried thyme 1 cup dry white wine 2 to 3 cups chicken stock
-- 1 medium zucchini, chopped — 1 medium yellow squash, chopped — 1 pack
fresh white
mushrooms,
sliced — 1 pack
fresh baby spinach — 1 can crushed tomatoes — 1 can cannellini beans, drained — 1 quart vegetable broth — 2 links organic spicy turkey Italian sausage, casings removed — 2 garlic cloves, minced — 2 tablespoons extra virgin olive oil — salt and pepper to taste
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of
sliced mushrooms - 2 shallots, thinly
sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
dried parsley 1/2 cup
fresh green and red peppers 1 — 2 cups
mushrooms,
sliced 2 cups baby spinach leaves 10 — 12 leaves of
fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
I make a vegetable stock with onion, garlic, root veggies, celery, dark leafy greens,
fresh oregano,
fresh rosemary, olive oil and
slices of reishi
mushroom.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2
fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g
fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown
mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment of
mushrooms,
sliced 1 Tbsp tamari 1/2 tsp salt
Fresh parsley for garnish, chopped
1 teaspoon canola oil 8 ounces button
mushrooms, wiped clean, stemmed, and
sliced 10 ounces
fresh spinach, stemmed and chopped 1 small onion, chopped 1/2 teaspoon salt Freshly ground pepper, to taste 12 corn tortillas 1 cup Daiya cheddar - style shreds Tomato salsa
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw
mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini
mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons
fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake
mushroom,
sliced 200 g
fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
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