Sentences with phrase «mushrooms gill»

Dip each mushroom into the sauce, turning it over to coat both inside and out and arrange the mushrooms gill side down in the pan.

* Do not forget to scrape off the dark mushroom gills with a spoon before chopping.

Sourced from the Internet and printed in his studio, images as diverse as animal fur, the scales of a putrefying fish, mushroom gills and the glossy surface of mucus membranes, chosen for their specific textures, become the building blocks for Ghenie's compositions.

Not exact matches

To clean mushrooms: pop off stem and using a spoon scrape out black gills (best to do this over a sink or trash bag).

2 portobello mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4 slices hearty whole wheat bread OR 2 whole wheat buns 2 slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2 slices roasted red pepper (patted dry)

TRANSFER mushrooms to the paper lined plate, gill side down.

Take a forequarter, make several incisions between the ribs, and stuff it with rich forcemeat; put it in a pan with a pint of water, two cloves of garlic, pepper, salt, and two gills of red wine, and two of mushroom ketchup, bake it, and thicken the gravy with butter and brown flour; it must be jointed, and the ribs cut across before it is cooked, or it can not be carved well; lay it in the dish with the ribs uppermost; if it be not sufficiently brown, add a little burnt sugar to the gravy, garnish with balls.

2 Sub Rolls 1/2 teaspoon Olive Oil 2 Portobello Mushroom Caps, gills removed 1/2 Red Bell Pepper (we omitted) 1/4 Yellow Onion, sliced thin 1/4 teaspoon Oregano 1/2 tablespoon Soy Sauce 1/2 tablespoon Hot Sauce 2 slices Provolone Cheese

Remove the stems from the shiitake mushrooms and place them gill side up in a dish.

Wash the mushrooms and use a spoon to remove the gills from the cap (optional step).

In a small bowl mix the panko breadcrumbs, nutritional yeast, salt, pepper, chinese spice and cajun and place the mix on top of the mushrooms (gills) spreading the mix out evenly to coat the entire surface.

Trim the stalk down so it is level with the rest of the mushroom, stick a small knife through the cap of each mushroom 3 - 4 times, don't go mad just prick through to let the juices run out when they are baking and place gill side up in a baking tray (no need to oil or line).

Remove the black gills from the underside of the mushrooms by scraping them out with a spoon.

Discard the gills and flip each mushroom over so that they are open side down / rounded cap side up.

Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion, sliced crosswise into 1/4 - inch rounds 1 large Portobello mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)

Marinate the gill - side of the mushrooms with the remaining marinade.

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 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

With the gill sides down, tap the mushrooms gently on the kitchen counter to dislodge any dirt caught in the crevices.

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 using portobello mushrooms, you may want to remove the gills.

Mushrooms are a popular tapa ingredient all over Spain and they are fried, gilled, marinated, or stuffed.

Soak the Asian mushrooms in a mug of boiling water gills facing down half an hour before you start doing anything else, this allows them to soak up the moisture and plump up nicely, ready to be sliced.

As the mushroom matures, the gills turn green.

The Button mushroom (Agaricus bisporus) is a gilled fungus which naturally occurs in Europe and North America, though now occurs much more widely.

Puffballs and the Beefsteak fungus have been recently been shown lie within the Agaricales group of gilled mushrooms.

The order Agaricales, also known as gilled mushrooms (for their distinctive gills), or euagarics, contains some of the most familiar types of mushrooms.

The gilled mushroom, complete with a stalk and a.1 - inch - wide cap, is at least 50 million years older than any known fossil mushroom, says Hibbett.

A scanning electron microscope reveals that the lips are furrowed with tiny channels and divots, soft and ribbed like gills on the underside of a mushroom.

For the pizza, remove stems from portobello mushrooms and use a spoon to scrape out the inside gills, the brush the mushrooms with olive oil on both sides.

Meanwhile, use a spoon or sharp knife to scrape gills from mushroom caps; discard gills.

Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill - side up on the prepared baking sheet.

Place the mushroom caps gill - side up on the grill with peppers, onion and zucchini.

Skirt steak - 1 1/2 to 2 lbs Boneless chicken breasts 2 - 3 Tbsp olive oil 1 Tbsp butter Salt and pepper 3 - 4 Tbsp Outta The Park Hot & Spicy BBQ Sauce, plus extra 1 red and yellow pepper, sliced in thin strips One large Vidalia onion, sliced in thin strips 2 Anaheim peppers and 2 Poblano peppers, seeds removed and julienned 3 portabello mushrooms, gills removed, sliced 1/4» thick 2 green onions / scallions, diced Soft Tortilla shells (store bought or made from scratch)

Select button mushrooms that have caps extending down to the stem with no brown gills visible.

The description of a mushroom typically applies to fungi with a cap, gills and pores on the underside of their cap.

Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard.

Remove the stems and gills from 2 cups of the mushrooms.

Remove brown gills from undersides of mushrooms using a spoon; discard gills.

Veins of mycelium and gills of the foxfire mushrooms stretch, flicker and flash across the makeshift frames of the film.

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

From the honeycombed morel to this cupped cookeina, one thing is clear: The world of mushrooms is a diverse one that can not be limited by a rigid stem - cap - gill structure.

Rub the mushroom caps with olive oil and grill them, gill side down for 2 to 3 minutes.

Mound the gill side of each generous mushroom with the chicken, peach, button mushroom, white truffle mustard mix.

Do not select mushrooms with flattops and dark gills showing beneath, as they discolor.