2 tablespoons olive oil 16 ounces
of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of chicken or veggie stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper
I challenged myself this week by buying a big container
of baby portobello mushrooms at Costco to force myself to get creative with them.
Not exact matches
I tried these tonight using
baby portobellos, and Earth Balance in place
of the butter, and they were phenomenol!
I buy one package each
of large
portobellos,
baby portobellos, shiitake, and white.
Cubes
of juicy steak are paired with
baby portobello mushrooms in a simple marinade for these easy freezable...
Baby portobello mushrooms are sliced thin, simmered with Mexican spices, and stuffed into tortillas with creamy guac to make these flavor - packed mushroom carnitas tacos.Sometimes I forget what types
of recipes I've shared on this site before.
For this vegan mushroom stew I used a mix
of white button and
baby Portobello mushrooms, but you can use whichever kind you have on hand.
Here I multipurposed leftover
portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed
of baby spinach, doused with a balsamic dressing.
This vegan mushroom Marsala is made with tender
baby portobello mushrooms and chickpeas simmered in a garlicky Marsala wine sauce and served over a bed
of creamy polenta.
16 oz
baby portobello mushrooms, de-stemmed, stems chopped, divided, and set aside (you will get about 1 cup
of chopped stems - half will be used for the stuffing and half will be used for the cream sauce)
This vegan mushroom Marsala is made with tender
baby portobello mushrooms and chickpeas simmered in a garlicky Marsala wine sauce and served over a bed
of creamy polenta.Here's one that's inspired by a dish I've never actually had.
4 cloves garlic 1 pound mushrooms (e.g., crimini or
baby portobellos), chopped 1 5 - ounce can
of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
2 cloves
of garlic, minced 3 small shallots, thinly sliced 4 cups
of mushrooms (I used cremini,
baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks
of celery, thinly sliced 1 head
of broccoli, cut into bite - sized pieces 1.5 cups
of peas 2 cups
of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups
of mushroom soup (I used Imagine Creamy
Portobello Mushroom Soup) 4 tbsp
of nutritional yeast 1 tsp
of salt 1/4 cup
of breadcrumbs vegan mozz to top (optional)
1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend
baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups
of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil
Fresh tomatoes topped with grape seed oil, kalamata olives and their juice, and raw Swiss cheese, lightly grilled organic red onions (SO much flavor in the organic... decent price at Trader Joe's) and
baby portobellos, about 3 ounces
of baked chicken, and brown rice cooked in chicken broth, all topped off with Italian parsley made for a very tasty dinner!
Instead
of using ground beef or lamb, I use
baby portobello mushrooms (aka cremini) which have a taste and texture similar to meat.
6
Baby Portobello Mushrooms 4 strips
of bacon, chopped 3 — 4 green onions, chopped 3/4 tbsp butter 1 Thai chili, chopped (optional) 1 tbsp shredded cheese (optional) Sautee all ingredients, with the exception...
For the mushroom sauce, considering their meaty texture and nutritional benefits — low fat, cholesterol free, a good source
of protein, and so on — I almost always use
baby portobello in my sauces.