1 Tbsp olive oil 6
oz sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp finely grated Parmesan 2 Tbsp fresh lemon juice 4 oz reduced - fat Cheddar, shredded (1 c) 1 c fresh whole wheat breadcrumbs, toasted
3 Tbsp olive oil 12
oz sliced mushrooms 1 1/2 c prechopped celery and onion (6 oz) 10 oz baby spinach 2 c marinara sauce 24 oz prepared plain or sun - dried tomato and garlic polenta *, cut into 24 slices (1/4» - thick) 2 oz part - skim mozzarella, shredded (1/2 c)
I didn't have a jar of mushrooms so sauteed 8
oz sliced mushrooms in 2 TBsp butter and 2 TBsp Olive Oil.
Not exact matches
1 cup (7
oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2
oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8
oz (250 g) baby shiitake
mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5
oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil
Mushroom Filling - olive oil -8
oz of
mushrooms (230g) white or crimini
mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6
slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
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...
Ingredients: -2 cups short - grain brown rice -3 Chinese chicken sausages,
sliced -8
oz shittake & cremini
mushrooms,
sliced -1 tbsp ginger, diced -1 tsp garlic, grated -3 fresh lemongrass, cut into long, skinny strips -1 / 2 cup chicken broth -2 tbsp soy sauce
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
of your favorite
mushrooms (I used cremini),
sliced with stems removed 1 bunch of asparagus, chopped 1 bunch of broccoli (about 2 medium - sized heads), chopped 6
oz.
6
oz shiitake
mushrooms 1 can (15.5
oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1
slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4
oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress
1 red bell pepper, quartered 1 yellow squash,
sliced lengthwise into 1/2» thick pieces 1 zucchini,
sliced lengthwise into 1/2» thick pieces 1 japanese eggplant,
sliced lengthwise into 1/2» thick pieces 4 cremini
mushrooms 4
oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1 tsp finely chopped fresh rosemary 1/4 tsp salt Freshly ground black pepper
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
1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions,
sliced into half circles 2 medium zucchini, cut into bite sized chunks 8
oz portabello
mushrooms,
sliced (feel free to use any
mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil
For Salad: 5
oz arugula 4
mushrooms,
sliced 4 leaves radicchio, torn 1/4 cup blueberries (if there are leftover) Parmesan cheese, shaved (optional for non-vegans)
Portobello
mushrooms Sliced cheese (I used easy melting Havarti) Burger buns (I used house made Kaiser rolls) 16
oz.
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
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
Ingredients - 2 tablespoons unsalted butter -8
oz of thick cut bacon cut into bite size pieces - 8
oz of
sliced mushrooms - 2 shallots, thinly
sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
Cabbage «Noodles» Five Spice Stir Fry What I used: 1/4 of cabbage head — discard the heart and thinly
sliced to resemble «noodles» 6
oz cello
mushrooms —
sliced 1/2 garlic cloves — minced 2 s... Read More -LSB-...]
Add 1 (8
oz) package Baby Bella
sliced mushrooms and 1 large clove minced garlic.
Ingredients: 8 asparagus spears, cut into 2 - inch pieces 5
oz salad greens 1/3 red pepper, cut into strips 6
mushrooms,
sliced 1/4 -LSB-...]
Ingredients 1/2 c. minced onion 1 clove garlic 1 lb ground beef 2 Tbs flour 1 tsp salt 1/4 tsp pepper 1 — 8
oz can
sliced mushrooms, optional 1 can cream of chicken soup 1 c. sour cream 1/4 c. butter Egg Noodles or Rice Instructions Saute onion and garlic in butter.
Bulgogi - Style Salmon with Bok Choy and
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, ca
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 -
oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake
mushrooms, stemmed, ca
mushrooms, stemmed, caps
sliced
Red Curry Beef and
Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken brot
Mushrooms 1 tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut into slivers 8
oz cremini
mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken brot
mushrooms,
sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut milk 1 cup chicken broth 1/2 lb.
sockeye salmon fillets, from the belly banana leaves, cut into two 8.5 x 11 ″ pieces 1
oz shiitake
mushrooms, stems removed, tops
sliced thin (heaping 1/4 cup) 1/4 cup thinly
sliced onion 2 tsps unsalted butter
Oven - Roasted Coho Salmon with Leeks and Chanterelle
Mushrooms 1 cup leeks, white and pale green parts only 2 6 - oz skinless coho salmon fillets, deboned Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp
Mushrooms 1 cup leeks, white and pale green parts only 2 6 -
oz skinless coho salmon fillets, deboned Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup
sliced chanterelle
mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp
mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
16
oz Cremini (baby portobello)
mushrooms,
sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Ingredients - 12
oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4
oz dried rice noodles - 4
oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4
oz porcini
mushrooms (
sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.
Vegetable filling — 2 tbsp olive oil 1/2 zucchini,
sliced 1/2 yellow squash,
sliced 1/2 small onion, chopped 2 cloves garlic,
sliced 4 baby bella
mushrooms,
sliced 1 (14
oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
Lemon - Pepper over Garlicky Spinach One large, or two small chicken breast (s)(about 12
oz) lemon - pepper seasoning 8 ounces cremini
mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves, thinly
sliced 2 small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
1 tbsp canola oil 12
oz button
mushrooms,
sliced 4
oz fresh shiitake or oyster
mushrooms,
sliced 4
oz cremini
mushrooms,
sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
Cellophane Noodle Salad ---------------- 8 dried shiitake
mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3
oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Latin Tomato and
Mushroom Soup -------------------- 6 cups chicken broth 1 14.5
oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green onions, thinly
sliced, white and green parts separated 1 large anaheim pepper 1 small poblano pepper 2 large portobello caps 1/4 cup chopped cremini
mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1 small carrot, diced 4
oz white
mushrooms, cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 -
oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Tilapia with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1 small onion, cut into thin wedges 1 clove garlic, minced 1 14.5
oz diced tomatoes, undrained 1 cup
sliced cremini
mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6 - 8 ounce tilapia fillets
1 tablespoon olive oil 2 cloves of garlic, minced 1 small onion, medium diced 8
oz sliced seitan, homemade or store bought 1 cup
sliced cremini
mushrooms 1/4 -1 / 2 cup of your favorite BBQ Sauce, we used Annie's Original
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white
mushrooms, cleaned well and
sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps)
sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15
oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2
oz good, sweet and smokey ham, coarsely minced
1 lb pizza dough, at room temperature Half a large red onion, thinly
sliced 2 garlic cloves, minced 1 cup
sliced mushrooms Salt and black pepper to taste 1 tablespoon olive oil 8
oz mozzarella,
sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
16
oz box whole wheat fusilli 1 head broccoli, separated into florets 1 clove garlic, thinly
sliced, thinly
sliced 3
oz sundried tomatoes, thinly
sliced 6
oz portabella
mushrooms, chopped 15
oz can diced tomatoes 15
oz can chickpeas, drained and rinsed 1 cup fresh bread crumbs (or 1/2 cup store bought)
filling: roasted vegetables (I roasted red and green bell peppers, onion, and
mushrooms - make sure to drain any excess liquid before adding to the pizza) spinach, cooked and chopped (remember to squeeze out any liquid) black olives,
sliced 8
oz.
2 teaspoons olive oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8
oz cremini
mushrooms,
sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15
oz cans, rinsed and drained)
Ingredients: 1 tsp sesami oil 1/2 carrot, peeled and cut into matchsticks 5
oz (140 g) bamboo shoots (8
oz can),
sliced 1/2 cup shiitake
mushrooms,
sliced 4 cups vegetable broth 2 cups filtered water 3 Tbsp brown -LSB-...]
2 tsp olive oil 1/4 c sundried tomatoes 4
oz shitake
mushrooms, destemmed and
sliced 5 cloves garlic, roughly chopped 2 tsp rosemary, chopped 1/2 c red wine 1/2 c water 1/4 c balsamic vinegar 3 tbsp Earth Balance
1 16
oz bag of Wild caught bay scallops 1 16
oz bag of 26 count shrimp, peeled and deveined 7
oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2
oz Beech
mushrooms (or your favorite light
mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
shiitake
mushrooms, stemmed and thinly
sliced (1 cup) 10 cloves garlic, peeled and thinly
sliced 1/4 cup brown rice vinegar 4 cups low - sodium vegetable broth 1 bunch kale (10
oz.)
olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8
oz shitake
mushrooms, cleaned, destemmed, and
sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
fresh porcini
mushrooms, stemmed and
sliced 2 8 -
oz.
5
oz (150 g) wild salmon fillet 1 Tbsp white wine or sake 1 cup quinoa 1 Tbsp olive oil 1/4 large onion, diced 1 garlic clove, minced 7
mushrooms,
sliced 3 bunches spinach, roughly chopped Salt Pepper
Ingredients 1 Pkg extra-firm tofu 3 tablespoon cornstarch 1 tablespoon Thai red curry paste 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3 tablespoons finely chopped garlic, divided 3 green onions, green part finely
sliced and divided 1/4 cup oil 4
oz sliced white or baby bella
mushrooms 3 cups broccoli florets 1/2 cup
sliced red onion Few dried red chillis Sauce: 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon Sriracha sauce 1 tablespoon cornstarch