Sentences with phrase «mushroom caps if»

Not exact matches

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed.

Fill each mushroom cap with about a tablespoonful of the sausage mixture, and don't worry if the filling piles up and overflows a bit.

10 ounces Shitake mushrooms, stems removed, and caps cut into 1/3 inch slices (just somewhere between a 1/4 and 1 / 2 - inch; feel free to substitute other mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)

If you've never had Candy Cap mushrooms, you are missing out on one of the most captivating ingredients around.

If the undersides of the caps have a yellowish - brown tinge to them, the mushrooms are over-ripe.

1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)

Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4 cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan

If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste.

If king trumpet mushrooms aren't available, use shiitake caps, which will also take well to the perfectly balanced soy - based glaze.

Don't worry if the mushroom caps seem slightly undercooked when you pull them from the grill; leave them out on a plate, and they will continue to cook (this is called carryover cooking).

If you have smaller mushrooms, you might want to put the mushroom cap in a large muffin tin -LCB- or x-large silicone baker liners -RCB- and crack the egg in the middle.

If you ever accidentally eat an unidentified or potentially poisonous mushroom, such as the death cap, you should seek emergency medical care immediately.

In common usage, the term «mushroom» can refer to nearly any fungal fruit, even if it does not fit the cap - gill - stem paradigm.

If you are a fan of juicy portobello mushroom caps, you will go crazy over this simple, but memorable burger!