Sentences with phrase «of mushroom flavor»

I always throw my cream of mushroom in the blender I feel like the cream of mushroom itself does not have a lot of mushroom flavor (I'm not even a mushroom fan either).

Not exact matches

Fish, pork, potatoes, and beets, along with mushrooms, sour cream, and dill, have been the flavors of the Baltic for centuries.

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

The core of the lasagna is made up of the flavor - building trio of onions, carrots and celery, as well as affordable, protein - rich mung beans (you can also use lentils), kale and mushrooms.

I'd also caramelize the cut mushrooms seperately in a skillet to drive off some of the water and boost and concentrate the earthy flavor.

The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff.

I always put mushrooms in my stock, because I love the richness of flavor.

This Balsamic and Garlic Mushroom Ravioli from Krumpli combines the great flavors of balsamic vinegar, garlic and mushrooms and wraps it all up in a neat package of yummy!

I loved the flavor of bacon and mushrooms!

The lettuce wraps are packed with flavor from the combination of coconut aminos and shiitake mushrooms.

Our Savory Grains mix is made with organic whole grains, quinoa and mushrooms for robust flavor and the nutritional power of vitamin D.

It's so great with a mushroom salad of any sort, and there's so much richness and intensity in flavor that the salad can become a main course.

Three kinds of mushrooms provide delicious, savory flavor, and all the nutritional and environmental power of mushrooms.

Duxelles (pronounced dook - SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes.

Although the flavors were delicious (mushrooms, garlic, olives lentils, rosemary, and thyme), I accidentally blended the ingredients for the burger too well and I created a paste instead of a nice chunky mixture to make the patties.

This rustic mushroom pasta gets its flavor from a sauce made of butter, white wine, lemon juice, sage, basil, and thyme.

Because we use a pound of mushrooms, the flavor of the mushrooms becomes the focus.

A simplified spin on pasta di Bosco — which typically uses veal stock, wine and dried porcini and fresh Portobello mushrooms — this 35 - minute pasta has plenty of bold flavor, with smoky bacon, meaty mushrooms and fresh tarragon.

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

This pesto chicken pasta recipe combines some of my most favorite flavors: basil pesto, sun - dried tomatoes, mushrooms, fresh basil, red pepper flakes.

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.

It combines some of my most favorite flavors: basil pesto, sun - dried tomatoes, mushrooms, fresh basil, red pepper flakes.

If you have truffle salt — add some, and if you have dry mushroom mix (I use my homemade one)-- throw that in there as well for a boost of flavors.

I love the flavor of mushrooms when added to a recipe, but here they are main focus.

Once the mushrooms are added, the rich flavor of the mushrooms just blends right in with the onions and garlic.

Regardless of which you choose, mushrooms not only add a ton of rich, earthy flavor, but they are also fat - free, cholesterol free, low in calories, and packed with vitamin D, B vitamins, antioxidants, and potassium.

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.

Not only does it help this be healthier (so I can put a whole lake on my mashed potatoes) but it helps it be grain free and extra delicious because instead of taste-less flour, it uses mushrooms and onions that have slow cooked with the turkey to bring even extra flavor goodness.

I'm a foodie and I knew there was something in the potatoes that was of a meaty flavor and that there was neither any sour cream nor cream of mushroom in it which most copycat recipes seem to add.

I personally love cooking with cremini mushrooms; I think they add such nice depth of flavor.

Enjoy the unique umami flavor of shiitake mushrooms in your favorite vegetable stir - fry, sauces, gravies, vegetable stocks for soups and stews and add to your Sunday morning scrambled tofu.

I just love the creamy sauce, which gets it's depth of flavor from mushrooms.

If there's a secret to the marvelous flavor, it's the bright dimension that tomatoes add to the earthiness of the mushrooms.

Jamie Oliver touts a rather standard Cream of Mushroom Soup, but amps the flavor considerably by including dried porcini mushrooms and the water used to hydrate them.

Chefs use dehydrated mushrooms to add intense mushroom flavor to soups and stews — fresh mushrooms might add flavor, but would also release lots of water, thinning everything out.

Grilling intensifies the flavor of the marinated portobello mushrooms in this recipe.

I always use a variety of mushrooms for move flavor.

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

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

This mushroom rice is so full of flavor, you can taste the mushrooms in every bite!

For an extra layer of flavor, I sauté the garlic, mushroom, sun - dried tomatoes in sun - dried tomato oil.

I used Pearl River Superior Dark Soy Sauce (Mushroom flavor), and irish whiskey because I had run out of bourbon... I guess that makes it Whiskey Chicken.

The filling for the stuffed mushrooms is so rich and full of flavor, and complements the mushrooms perfectly.

These mushrooms fit in just right — the garlicky strong flavors stand up to the cured meats, the mushrooms make a nice bite with a toothpick, and the liquid on the bottom of the dish doesn't go to waste when there's bread nearby.

The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie - forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard.

But in the end, you're rewarded with a big bowl of plump grains suffused with the flavors of the mushrooms, and with a creamy mouthful without adding a drop of cream.

I'm not a big fan of mushrooms on their own but they add a great flavor and texture to just about anything.

The stew derives most of its flavor from a combination of meats, sausage, sauerkraut, cabbage, and mushrooms.

Mushrooms compliment the rustic, earthy flavor of this dish, but if you have other fresh veggies like cauliflower florets or carrots, those would be a great addition as well.

The robust flavor of the Bold Beef Rub added great depth to the frittata, and the generous portion of mushrooms and other vegetables made the dish seem hearty without making it too heavy.