Sentences with phrase «mushroom flavor more»

Not exact matches

But for more intensely flavored dried culinary mushrooms (e.g. truffle, porcini) just add a bit at a time, tasting as you go until the flavor is to your liking.

The crimini flavor is also typically more robust and distinct than the flavor of white button mushrooms.

To make this creamy, yet creamless mushroom sauce, you'll first need to marinate the mushrooms in a little bit of white wine, just to give them more flavor.

For more flavor, toss crimini mushrooms with the Mediterranean dressing ingredients while they are still hot.

I love how mushrooms can help save money by adding bulk and flavor to a dish, thus requiring less of the traditionally more expensive meat.

The flavor stood out as well... much more bold than white mushrooms or even portobellos!

To give it even more flavor and oomph, I added sautéed mushrooms and herbs to this risotto during the final stages of cooking.

You might get more flavor with a mushroom stock (or a porcini broth) than with a straight vegetable one (I've bought ones that were orange and opaque with too many carrots!).

I also added mushrooms (sliced) and artichoke hearts (1/4 can per parchment) for a little more flavor.

I'm not a fan of mushrooms, so I omitted those but I added a tsp of chili powder to give it just a little more flavor.

The orzo is multi-colored small pasta that looks like rice, with wild mushroom, saffron, spinach and cayenne — and I thought it would add some more layers of flavor to the dish.

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)

I cook the quinoa in veggie stock or chicken stock to add more flavor sometimes, and then go crazy with the mushrooms and garlic.

For more complex flavor, add other veggies such as celery, mushrooms and tomatoes.

The dish was very tasty, but might have had a more pungent flavor with stronger flavored mushrooms.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

Let dashi sit 20 minutes (this will coax more flavor from aromatics), then fish out and discard scallions, mushrooms, ginger, and garlic.

I prefer crimini mushrooms over button mushrooms, I just think they have more flavor.

Sometimes I'll add mushrooms and zucchini to this lentil sauce for added flavor, and to really make the meal more substantial.

You can make this a vegan dish by not adding the meat, increasing the mushrooms to 12 oz and using portabella mushrooms (much more substantial texture and flavor).

Add a few sliced mushrooms to the butter and garlic mixture for more great flavor and added nutrition.

** I wanted to give this dish more umami flavor, so I added 1/2 teaspoon of porcini mushroom powder in there.

Cremini mushrooms are simmered in whiskey - spiked broth to create this flavor - packed vegan gravy that will have everyone at your table asking for more!

To add more flavor to it I made a mushroom rösti sauce — essentially just sauteed mushrooms and onions in butter and with few dollops of sour cream to complete this potato rosti dish.

Rachael adds even more flavor to classic French onion soup with the addition of umami - rich porcini mushrooms.

It's best to use a nice mix of mushrooms, but if you're going to buy only one type, use crimini, which has more flavor than the others.

Add a little more oil to the same pan and sauté some sliced mushrooms (shiitakes add tons of meaty flavor, but use whatever you've got), scallions, and some minced garlic and ginger until mushrooms are browned.

Mild and tender, the buttery fish was served atop a bed of sautéed shiitake mushrooms that added more meaty mouthfeel to the dish, and both texture and flavor were further bolstered by a topping of crispy fried onion strings and diced scallion.

We've moved onto some rich fall flavors now, and are craving squash, pork ragu, mushrooms, and more.

You can skip this step and use plain mushrooms, the marinade adds more flavor but is not essential if you're low on time.

For more flavor, add a spice blend or mixture of chopped fresh herbs to the mushrooms before roasting.

Their meaty, somewhat exotic flavor is deeper and far more complex than that of the more common plain white button mushrooms, and their unique woodsy flavor combined with their ease of cooking and versatility make them a very popular choice for the discerning gastrophile.

I threw in some baby bella mushrooms to add some more veggies and give it some yummy mushroom flavor.

And with its lightly bitter and citrus flavors, it holds up nicely to the wine's more peppery notes, while the mushrooms compliment its more herbaceous side.