Beef Wellington traditionally features duxelle or sautéed
minced fresh mushrooms.
Not exact matches
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
1 small acorn squash 1/2 pound purple potatoes 1 cup chopped yellow onion 2 tablespoons olive oil 8 ounces baby bella
mushrooms 1 lb boar meat 1/2 tablespoon
fresh rosemary 1/2 tablespoon freshly
minced garlic 2 tablespoons flour 1 cup beef stock Polenta for serving (optional)
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
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons
fresh lemon juice (from 1 lemon) 1 Tablespoon
minced fresh ginger root 1 Tablespoon
minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion, and
mushrooms 6 bamboo skewers, soaked for 30 minutes in water
Garnish 1/2 pound
fresh wild
mushrooms 2 tablespoons unsalted butter - and / or - 1/4 cup
minced parsley 1/4 cup
minced green onion 2 cloves
minced garlic
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 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
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 mushrooms (button or cremini), chopped into small pieces 4 tablespoons
fresh parsley, chopped 2 tablespoons butter 2 garlic cloves,
minced Salt and freshly ground black pepper 1 oz.
2 portobello
mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c shallots,
minced 1/4 tsp red pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c
fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until ground, or an additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's
Mushroom Mince 3 cloves garlic,
minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
-- 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
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic,
minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini
mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
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
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
5 ears of corn in husks 5 tablespoons diced morels (or other wild
mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes,
minced 1 small onion, chopped and sauteed 2 tablespoons
minced cilantro 1 tablespoon
minced chipotles in adobo 2 teaspoons
fresh marjoram,
minced 1 teaspoon freshly squuezed lime juice Salt to taste
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)
Bulgogi - Style Salmon with Bok Choy and
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, ca
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp
minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large
fresh shiitake
mushrooms, stemmed, ca
mushrooms, stemmed, caps sliced
16 oz Cremini (baby portobello)
mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and
minced 2 shallots, peeled and
minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated
fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
1 ounce dried porcini
mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic,
minced 10 ounces button or cremini
mushrooms, sliced 14 ounces oyster or hen of the woods
mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon
fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (
minced) 1/2 cup chopped parsley (
fresh) 1/2 cup chopped basil (
fresh) 2 tablespoons chopped rosemary (
fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini
mushrooms (sliced) 1 cup peas (
fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Cellophane Noodle Salad ---------------- 8 dried shiitake
mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp
fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp
minced unsalted peanuts, toasted 1 tbsp shredded
fresh mint 1 tbsp shredded
fresh cilantro
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4
fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion,
minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini
mushrooms 4 cloves garlic,
minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup
fresh parsley, chopped
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic,
minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button
mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp
fresh thyme 1 tbsp
fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
What's in it: — 2 T olive oil — 1 container portobello / cremini
mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves,
minced — 1 teaspoon
fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and pepper to taste — 3 cups baby arugula — Optional: shaved parmesan cheese
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons
minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced
fresh shiitake
mushrooms 1 pound boneless rabbit meat 1 tablespoon each
fresh minced rosemary leaves,
fresh thyme leaves and
minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons
minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
3/4 -1 #
fresh tomatoes, peeled and chopped, retaining liquid 7 large white
mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup)
fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely
minced
minced fresh ginger 1 cup shitake
mushrooms, sliced 1 cup white cabbage, shredded 1 cup carrot, shredded 1 cup garlic sprouts or chives (I used 1/2 cup chives and added 1 large clove garlic,
minced) ~ 1/4 tsp.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic,
minced 1 tablespoon
fresh chopped thyme 8 oz cremini
mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of
fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster
mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons
minced fresh parsley Optional garnish: a teaspoon of
fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
1/2 cup whole wheat pastry flour 1 tablespoon
minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic,
minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown)
mushrooms, halved (or quartered if large) 1 cup
fresh or frozen peas
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 lb boneless pork tenderloin1 tbsp balsamic vinegar1 tbsp olive oil1 tbsp
fresh chopped rosemary 2 tbsp
fresh chopped thyme (divided) 1 tbsp steak seasoning3 cloves garlic (crushed) + 3 cloves garlic (
minced) 1 lb crimini or baby bella
mushrooms (sliced) 1 shallot (thinly sliced) 3/4 cup red wine3 tbsp butter (chopped) Preheat the oven to 400 ° F. Classic Meatloaf Recipe.
INGREDIENTS 1 pkg
fresh mushrooms (8 oz) 1/2 tsp garlic,
minced 2 tsp olive oil 1 handful of
fresh spinach (approx 2 cups), coarsely chopped 6 large eggs 1 1/4 cups milk 2 oz feta cheese, crumbled 1/4 cup parmesan cheese 1/2 cup shredded mozzarella salt and pepper
1 egg (or two) 1 portabello
mushroom cap, sliced 1 clove garlic, sliced 2 tbsp olive oil 1/4 tsp crushed red pepper 1/4 tsp dried or
fresh thyme,
minced (optional)
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)
* 1/2 cup olive oil * 1/4 cup lemon juice * 1/4 cup red wine vinegar * 4 cloves garlic,
minced * salt and pepper * 1 teaspoon dried oregano, or 1 Tablespoon chopped
fresh oregano * 3 boneless chicken breasts, cut into chunks * 2 green peppers, cut into large chunks * 1 red onion, cut into large chunks * 8 ounces
fresh button
mushrooms * 12 wooden skewers
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
1) Clean and slice the
fresh button
mushrooms and
mince the garlic 2) Shred the zucchini (I used this very practical julienne peeler) 3) Wash and separate the Italian sausage links, then fry them with very little oil in a pan.
Ingredients 1 1/2 lbs ground pork 3/4 cup Chinese cabbage, finely chopped 3/4 cup
mushrooms, finely chopped 1/2 cup onion, finely chopped 3 - 4 cloves garlic, finely chopped 3 green onions, including whites, finely chopped 1 Tbsp
fresh minced ginger 1 egg 1 tsp chicken bouillon (or one cube, crushed) 2 tsp corn starch 2 tsp sesame oil 2 tbsp soy sauce 1/2 tsp black pepper 1/2 tsp salt
8 Rashers shortcut bacon, diced 1 onion, diced 4 Teaspoon =
minced garlic 400 grams = tin diced tomatoes 200 grams = sliced
mushrooms 1/2 Teaspoon = sugar 300 mls = thickened cream 125 grams = grated extra sharp Parmesan cheese Salt and pepper powder (according to taste) 6 large
fresh basil leaves chopped (it's optional)
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button
mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves
minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided
fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
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.)
Ingredients: 3 tablespoons extra virgin olive oil, divided 6 portobello
mushroom caps, stems and gills removed, and finely chopped 1/2 cup
minced carrot 1/2 cup
minced celery 1/2 cup
minced yellow onion 3 large cloves garlic,
minced Kosher salt
Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup fresh basil leaves, finely chopped (plus extra for serving) 4 medium zuc
Fresh ground pepper 1 tablespoon tomato paste 1 28 - ounce can crushed tomatoes (I strongly recommend San Marzano) 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper (optional) 1/2 cup
fresh basil leaves, finely chopped (plus extra for serving) 4 medium zuc
fresh basil leaves, finely chopped (plus extra for serving) 4 medium zucchini
4 tablespoons extra virgin olive oil, divided 1 1/4 pounds Portobello
mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic,
minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon
fresh thyme 1/2 teaspoon chopped
fresh rosemary Salt and freshly ground black pepper to taste
1/2 pound
fresh or dried udon noodles 2 tablespoons vegetable oil 1 medium red onion, sliced into half - moons 4 ounces shiitake
mushrooms, stems trimmed, sliced 3 cloves garlic,
minced 2 teaspoons ginger,
minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste
fresh morel
mushrooms 2 tbsps unsalted butter 1/4 cup shallots,
minced 1/4 cup brandy 1 tbsp vegetable oil 3 cloves garlic, peeled and coarsely chopped 6 oz.
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic,
minced 1 teaspoon grated
fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced
fresh shiitake
mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)