You could also try
minced white button mushrooms...:)
Not exact matches
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 1/2 onion, caramelized (see here for technique) 1 cup chopped cremini or
white button mushrooms 1 garlic clove,
minced pinch cumin pinch chili powder pinch cayenne 3 eggs, beaten 1/2 cup loosely packed cilantro leaves, chopped 2 8 - inch tortillas 1 cup Monterey Jack cheese, shredded
ingredients
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stems and cremini stems 1 ounce mixed dried
mushrooms 10 cups water
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled,
minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Serves 3 - 4 2 tablespoons oil (ghee / coconut oil) 1 large onion, sliced 3 uncooked sausages (about 1 pound) 3 - 4 cloves garlic,
minced 2 celery ribs 4 - 5
white button mushrooms 1 teaspoon sea salt (or to taste) Pepper — couple shakes 6 cups chicken stock 1/2 large bunch (approx) kale — ribs removed, chopped 4 oz (1/2 pack) maifun rice noodles
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
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White sweet potato and mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic minced thumb - sized ginger minced 300 gr button mushrooms mix white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
White sweet potato and
mushroom soup Ingredients Soup 2 - 3 tablespoons olive oil 1 cup leeks chopped 5 cloves garlic
minced thumb - sized ginger
minced 300 gr
button mushrooms mix
white and brown ones 700 gr white sweet potatoes cut into cubes 7 dl water -LSB
white and brown ones 700 gr
white sweet potatoes cut into cubes 7 dl water -LSB
white sweet potatoes cut into cubes 7 dl water -LSB-...]
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package sliced
white button or crimini
mushrooms, roughly chopped 6 cloves garlic,
minced 2 (15 - ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2 cups... Read More»
3 cups cremini
mushrooms, sliced 3 cups
white button mushrooms, sliced 1 tsp fresh rosemary, chopped 2 tbsp fresh parsley, chopped 1/4 tsp dried thyme 1 tbsp olive oil 1 garlic clove,
minced 1/4 tsp sea salt ⅛ tsp black pepper
Toss finely chopped (not
minced)
white button mushrooms in the butter to coat.
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.