Mushroom, Asparagus, and Artichoke Salad is a tasty cold dish
of small mushrooms, slender asparagus, and artichoke hearts.
This tasty cold dish
of small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly sliced baguette.
Not exact matches
We've been thinking about bringing very
small groups
of guests to stay in places like Sulmona, Pacentro and Santo Stefano di Sessanio, to forage wild herbs, asparagus and
mushrooms, to hunt for truffles with truffle growers and to harvest saffron.
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Finely chop the onion and fry on a medium heat with a splash
of oil for about 5 minutes, then add two cloves
of minced garlic and 2
mushrooms chopped into
small pieces (1 / 2 cm cubes).
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2
small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1
small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white
mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Use a
small knob
of the butter to sauté the
mushrooms for 10 minutes over a medium heat.
This was also the starting signal for his 2016 assortment, consisting
of four
small pieces
of chocolate: pistachio marzipan; Japanese walnut (from Uchiko, Ehime prefecture) and cassis; Kelp (brown seaweed), shiitake (Japanese
mushroom), Japanese pepper with lime (not too spicy); and Colombian single origin chocolate.
for the meringue
mushrooms: 3 egg whites
small pinch cream
of tartar 3/4 cup (300 grams) sugar pinch
of salt 1/4 cup (60 mL) water cocoa powder, for dusting
INGREDIENTS 1
small onion, chopped 8 oz sliced cremini
mushrooms or other
mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
Most commonly, the word «crimini» is used to designate a subgroup
of the button
mushrooms, and it refers to button
mushroom varieties that are somewhat
smaller than most white button
mushrooms; more light brown / coffee / cocoa in color; and somewhat firmer as well.
In this recipe for a
mushroom sauce, I add a
small amount
of butter to my olive oil, before adding the the onions and garlic.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1
small clusters oyster
mushroom (or a
small handful
of other
mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or
small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Sprinkle 12 ounces
of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the
mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2
of a
small red onion (thinly sliced).
2 button
mushrooms, thinly sliced handful
of green beans, ends trimmed & beans halved 1/4 cup peas
small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
Pile the cooled bacon,
mushroom and broccoli mixture on to the pastry circles, and spread them out, leaving a
small border
of pastry.
In a
small skillet, I sauteed
mushrooms in 1/2 teaspoon
of ghee (1) removed the
mushrooms when they were cooked, then mixed the following together:
Get a pot
of water on the stove while you run some hot water in a
small bowl for the
mushrooms.
Okra, Zucchini, Purple Cabbage, Chu Chu Eggplants (
small purple ones), Thai White Ruffle Eggplants, Hungarian Pimento Peppers, Chicken
of the Woods
Mushrooms
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini
mushrooms 400g linguine 2
small carrots, roughly chopped 1 large onion, roughly chopped 200g button
mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
If you don't have space in the refrigerator for a large plate
of stuffed
mushrooms, you can store stuffed
mushrooms in a
smaller container.
Here is a
small sampling
of our meal which included Beef Carpaccio with Roasted Oyster
Mushrooms, Beef Short Rib Zucchini «Cannelloni» filled with Butternut Squash, Goat Cheese and Charred Tomato Sauce, Grilled Marinated Vegetables and Seasonal Salad.
To mimic the texture
of traditional bolognese sauce, I dice the
mushrooms very
small almost same size as diced carrots and celery.
Other than using only a
small amount
of the bread I pulled and making homemade cream
of mushroom, I stuck to the recipe.
I used a large package (8 ounces)
of traditional white
mushrooms, as well as a
smaller package (4 ounces)
of «gourmet
mushroom blend» (which included cremini, shitake and oyster), just to keep things interesting.
2 tablespoons canola oil 2 cups
mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1
small lime 1 tablespoons low sodium soy sauce
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2
small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello
mushrooms For non-vegetarian version: 3 lean turkey italian sausages
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1
small onion, chopped fine 3/4 cups chopped
mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
I used a package
of ground chicken, two carrots, a zucchini, a package
of sliced
mushrooms, a
small onion, and a bell pepper (all minced in the food processor.).
Mushrooms are one
of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns for a burger, you can cut them
small and use as a filling for pot pies or omelettes, and you can slice them to use on top
of pizzas, or on pasta sauces, or for pretty much everything you can think
of.
Ingredients: 2 tablespoons olive oil for frying 1
small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's
Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
Ingredients (serve 2) 2
small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki
mushrooms, separated into
small clumps (or other
mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
This is a nice one too for dinner (or lunch) Chop 2 unions and 250 grams
of mushrooms in a blender (untill it's crumbly) Than stir frie it in a pan in a little olive oil, than put in a whole Boursin (the
small version) or creamcheese with herbs.
I didn't have more than 2
of those
small (each is half
of a large collard leaf) wraps, 1/4 c
of cuke salad and an 1/8 c
of mushrooms (just eye - balling the quantities).
Place the
mushrooms in a
small bowl and toss with 2 tablespoons
of olive oil.
It reminds me
of some delicious pancake - like things I ate once in Prague, which I think were made
of zucchini,
mushroom, scallion, egg and flour, only they were much more like actual pancakes - cooked
smaller and much smoother.
1 egg 1 oz (30 g)
of ham 2 portobello
mushrooms 1
small garlic clove 1 tablespoon
of chopped parsley 2 teaspoons
of creme fraiche 1 tablespoon
of olive oil 1 slice
of bread Butter Salt & Pepper
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.
2 pounds new potatoes 1/2 pound (or more) chanterelle
mushrooms 3 tablespoons butter 3 garlic cloves, pressed Salt
Small handful
of fresh dill, coarsely chopped, plus a few sprigs for garnish
Small handful
of flat - leaf parsley, coarsely chopped Lemon
1 tbsp
of coconut oil 1/2 cup cremini
mushrooms, sliced 1
small head
of broccoli, trimmed & chopped 3 pieces
of baby bok choy, ends trimmed, sliced 1 cup cooked beans (your choice!
I used a few roasted red peppers along with the sundried tomatoes and added a
small can
of mushrooms.
In a large bowl mix together
mushrooms, spinach, onions, and the majority
of the marinade, reserving a
small amount for later.
Autumn Filling coconut oil or olive oil for frying 1
small red onion, finely chopped 2 fresh sprigs
of rosemary 1 leek, thinly sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1
small sweet potato, thinly sliced 1
small romanesco, cut into
smaller pieces 6 brown
mushrooms, sliced 3
small kale leaves, stems removed and chopped 1/2 lemon, juice
1 large onion, chopped 2 cloves garlic, chopped 3 sticks celery, chopped 2 carrots, chopped A splash
of olive oil 3 anchovy fillets (optional) 2 tablespoons tomato paste 1 400g tin chopped tomatoes 2 aubergines, chopped into
small pieces 250g chestnut mushrooms, chopped Small bunch flat leaf parsley or coriander, roughly ch
small pieces 250g chestnut
mushrooms, chopped
Small bunch flat leaf parsley or coriander, roughly ch
Small bunch flat leaf parsley or coriander, roughly chopped
5 ears
of corn in husks 5 tablespoons diced morels (or other wild
mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1
small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
Place the rice in a bowl, then place tofu, carrots, daikon, mango, nori, cucumber,
mushroom, kimchi, spinach, sprouts in
small portions around the rice, sprinkle with sesame seeds and top with an egg and a dollop
of Gochujang sauce.
Ingredients: 3 Bell Peppers, red, orange, yellow or green 10 White
Mushrooms, peeled & brushed 1
small Onion, thinly diced into strips 1 tbsp Coconut Oil 1 tbsp Soy Sauce 1/2 tbsp Ginger, grated 2 cloves Garlic, minced Splash
of Rice Vinegar Pink Salt & Pepper to taste Peanut Sauce & Sesame Seeds to top
filling 1 container
of mushrooms (i used baby bella, though any will do), chopped 3 pieces
of dried wood ear
mushrooms, reconstituted in hot water, chopped 1
small white onion, diced 5 - 6 strands
of chive blossoms, diced salt / pepper to taste
To assemble: place a heated
small taco size tortilla on a plate and place a big spoonful
of the seitan and
mushroom mixture, top with
smaller portion
of slaw and add a few thinly sliced apples on top.
Next, add another layer, starting with a layer
of potatoes (use the
smaller and any odd looking potatoes for this layer), followed by the remaining onions,
mushrooms, basil, and chard / spinach.