Ingredients 1 can cream of mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup
mix sliced mushrooms sliced almonds Directions Mix soup and water; add wine, if desired.
Not exact matches
I love the
mix of sautéed garlic, tamari, chilli flakes and sesame oil with little bites of aubergine,
sliced mushrooms and broccoli, tons of noodles and a good sprinkling of chives, toasted cashews and sesame seeds.
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!
Combine uncooked ground turkey, diced
mushrooms,
sliced sun - dried tomatoes, garlic, fresh basil, and other spices together;
mix.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately)
mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Catlan Chickpeas over DOLE Spring
Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring
Mix 1 can cooked chickpeas 1 red onion,
sliced 1 tomato, chopped 1 cup crimini
mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste
I made this tonight with the changes of a few more garlic cloves (5) and a
mix of portobello and cremini
mushrooms, as well as adding three
slices of bacon chopped up.
With buttery pear
slices, grilled marinated red onion, and Portobello
mushrooms, toasted walnuts, and creamy avocado, it's a delicious
mix of my favorite flavors and textures, and it's filling, too.
Planning to try this:
slice and caramelize the onions,
mix with sauteed chopped
mushrooms, chopped tomatoes, and wilted baby spinach, served on bruschetta (or toast!).
Mix in with
mushrooms (
slice them if needed), and marinate in the refrigerator for a couple of hours, or overnight.
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)
*
mushroom toast (
slice and stir - fry onions +
mushrooms of your choice, add herbs, salt + pepper, put on toast, top with a
mix of sour cream and grated cheese, bake in the oven until golden)
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a
mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz
mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
Whole grain pasta
mixed with a creamy, light gruyere cheese sauce, fresh jumbo shrimp, sweet cherry tomatoes, and
sliced Baby Bella
mushrooms make for a perfect summer meal, especially when paired with CK Mondavi white wine such as Chardonnay or one of their newest blends, Blonde Five.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable
mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup
mushrooms,
sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
can, drained)
mushrooms,
sliced, saut ed 1/2 cups chopped onion 2 cloves garlic, crushed OPTIONAL 1 cup shredded cheddar cheese 1 1/2 cups milk 3/4 cup baking
mix 3 large eggs 1 teaspoon salt 1/4 teaspoon pepper
Ingredients 1 1 «ÅÑ2 pounds fresh salmon fillets extra virgin olive oil butter 2 tablespoons maple syrup 6 cups baby lettuces, or
mixed greens such as watercress or Mache 1 red pepper, seeded, cut into a julienne and saut √ © ed in olive oil 1 pound brown
mushrooms, washed, dried very well,
sliced and saut √ © ed in butter and olive oil 3 «ÅÑ4 cup basic salad dressing (see recipe below)
1/2 ounce dried porcini
mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a
mix of beef and pork),
sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
Place the chickpeas and
sliced sweet potato into a large bowl * and
mix with the
mushroom spice mixture until the sweet potatoes are coated in spices.
1.2 litres (5 cups) dashi or vegetable broth handful of dried shiitake
mushrooms 500g (1 - 1 1/2 lbs)
mixed soup vegetables (like
sliced carrots and broccoli florets) pinch of salt 200g (8oz) soba or ramen noodles
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)
ADD - INS (OPTIONAL) fresh shiitake
mushrooms cucumber, cut into matchsticks spring onions,
sliced pickles (I use pickled red cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a
mix of crushed toasted coconut and peanuts) fried tofu cubes
After 5 minutes of cooking add the
sliced mushrooms to the sauce pan, season everything with sea salt and freshly cracked black pepper and
mix everything together, cook for about 2 minutes, then add a 1/2 teaspoon of smoked paprika,
mix it with the rest of the ingredients and then add 1 cup of water into the sauce pan, season with a little more sea salt and turn up the fire to a high heat
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1 pound
mushrooms,
sliced (I use a
mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste
1 pound lamb's liver Milk 2 tablespoons oil 1 medium onion, diced 5 strips bacon, cut into bite - size pieces 6 - 8 button
mushrooms,
sliced Sea salt Pepper 1 - 2 teaspoons Worcestershire sauce 2 - 3 tablespoons tomato paste and 1/4 cup water or stock,
mixed together
Eggplant
slices roasted with olive oil and soy sauce, more sautéed chard with cremini
mushrooms and a bit of tahini
mixed in, and short grain brown rice with a dash of soy sauce and lime juice to give it a Chinese take - out taste.
Then
slice the
mushrooms and peppers, toss with a bowl of spinach or
mixed greens and top with goat cheese.
Whisk together the remaining ingredients and pour over the
sliced mushroom and veggie
mix.
Place noodles in a bowl and
mix avocado, red pepper, cucumber, spinach, chopped kale and
sliced mushrooms.
3 tablespoons extra virgin olive oil, divided 3 leeks, white and light green parts thinly
sliced (2 leeks if they are huge with lots of white) 1 pound
mixed wild
mushrooms,
sliced Salt and pepper to taste
Vegan Stuffed Peppers Recipe 1 tablespoon olive oil 1 package (8 ounces) fresh crimini
mushrooms, coarsely chopped 2 green onions,
sliced 3 cups fresh baby greens (I used a
mix of spinach and arugula) 1 cup cooked rice (I used Jasmine rice) 1 tablespoon tamari (soy sauce) 2 teaspoons sambal oelek chile sauce 2 medium red and / or yellow bell peppers 1 teaspoon toasted sesame seeds
Next time we decided to add some fresh
sliced mushrooms into the
mix.
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»
Topping Ingredients 1/4 cup tomato paste 1 cup canned chickpeas (rinsed) 1/4 medium zucchini, thinly
sliced 1/2 cup pumpkin, finely chopped 2 cup
mushrooms, chopped 6 cherry tomatoes, cut in half 1 cup of kale, finely chopped 10 olives, pitted and halved 1 tsp dried rosemary 1 tsp dried
mixed herbs salt and pepper to season
Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2 teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly
sliced 1 1/2 cups fresh
mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly
sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch
mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish
2 lbs 100 % grass fed beef tenderloin, stew meat, chuck roast or chuck eye, cubed 1 onion,
sliced 2 cups organic
mushrooms,
sliced 1 1/2 cups homemade cream of
mushroom soup 1/3 cup arrowroot powder, whisked into 3 Tbsp cold water 3 cups organic sodium - free beef stock 1/2 tsp onion powder 1 tsp garlic powder 1/4 tsp fresh black pepper 1/4 tsp paprika 1/3 cup homemade dry onion soup
mix 3 Tbsp Worcestershire sauce
Portabello
Mushroom Burger: Serve grilled portabello mushroom on whole wheat bun + tomato slices + (vegan) cheese + wasabi mayonnaise (or Veganaise mixed with wasabi
Mushroom Burger: Serve grilled portabello
mushroom on whole wheat bun + tomato slices + (vegan) cheese + wasabi mayonnaise (or Veganaise mixed with wasabi
mushroom on whole wheat bun + tomato
slices + (vegan) cheese + wasabi mayonnaise (or Veganaise
mixed with wasabi powder).
And my wife and I are eating an omelette like this for breakfast: - 4 eggs - 1/2 cup
mushrooms,
sliced - 1/4 cup bell pepper (preferably
mix of green and red), chopped - 2 tablespoons onion, chopped - 1 tablespoon macadamia oil - 1 cup spinach, loosely chopped - 1 clove garlic, minced - 1 teaspoon red pepper flakes - 1/4 teaspoon salt - 1/4 teaspoon pepper Can't go wrong with that.
Another variable: add thinly
sliced white button
mushrooms, seared once over lightly in very hot butter and sprinkled with dry thyme, to the brussels sprouts
mix.