Sentences with phrase «shiitake mushroom sauce»

Chicken roasted with garlic herb butter and topped with a shiitake mushroom sauce for a delicious version of this classic dish.

Savory Herb Butter Roasted Chicken gets topped with an easy and elegant shiitake mushroom sauce.

Savory Herb Butter Roasted Chicken gets topped with an easy and elegant shiitake mushroom sauce.

Not exact matches

«Soba noodle salad, panna cotta with a pecan praline sauce, and balsamico braised shiitake mushrooms.»

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.

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

Work Day Lunches Aubergine & Pickled Lemon Farro Beetroot & Tahini Quinoa Black - eyed Bean, Fennel & Sweet Potato Salad with Blood Orange Dressing Buckwheat with Sundried Tomato & Aubergine Celeriac & Beetroot Stew with Buckwheat Chickpea & Butternut Squash Tagine Courgette, Olive & Mint Quinoa Pilaf Creamy Mushroom Quinoa Farro with Basil & Roast Vegetables Freekeh & Roasted Cauliflower Pilaf Freekeh Tabbouleh Freekeh with Smoked Butternut Squash & Caramelised Onions Giant Couscous Greek Salad Leek, Sweet Potato & Aubergine Curry Lunch box Lentils Millet with Fennel, Pepper & Chickpeas Pearl Barley Risotto with Shiitake Mushrooms & Butternut Squash Puy Lentil & Aubergine Casserole Puy Lentils with Beetroot & Hazelnuts Quinoa with Black Beans & Vegetable Ceviche Quinoa with Moutabel Red Rice Spring Salad Rocket & Avocado Millet Risotto Super Grain Salad with Smoky Hummus Warming & Zesty Carrot & Butter Bean Curry Wild Rice with Aubergine, Fennel, Mint & Walnuts Weekend Wholesome Aubergine & Puy Lentil Falafel with a Tomato - Tahini Sauce Baked Aubergines with Ginger & Miso Beetroot, Halloumi & Fennel Kebabs Black Bean Burgers Butterbean & Roast Pepper Loaf Celeriac & Puy Lentils with Hazelnut Dressing Courgette Fritters Gardener's Pie Gnocchi with Summer Vegetables & Lemon - Cashew Sauce Middle Eastern Quinoa Burgers Mushroom & Hazelnut Buckwheat Burgers Pasta with Kale, Mint & Hazelnut Pesto Pumpkin & Cashew Nut Bakes Pumpkin with Coconut Dressing & Vegetable Ceviche Sweet Potato & Aubergine with Tahini Dressing and Green Beans Thai Nut Roast Thai - style Sweet Potato & Mushroom Kebabs Tomato, Basil & Red Onion Tart Snacks, Salads, Soups & Side Dishes Beetroot Fritters Borlotti & Beetroot Dip Caramelised Chicory Carrot Salad with Rosewater Dressing Celeriac & Beetroot Stew with Buckwheat Chia Flatbreads Chickpea Chips Chilli & Rosemary Biscuits Creamy Pepper & Sundried Tomato Sauce Cucumber & Fennel Salad Flageolet Beans with Thyme & Mushroom Involtini Jerusalem Artichokes & Mushrooms with Truffled Gremolata Leek, Chickpea & Fennel Soup Mediterranean Vegetable Soup Moroccan Pearl Barley Salad Potato Salad with Pistachio Mayonnaise Roast Beetroot & Chickpeas with a Ginger Dressing Roasted Cauliflower & (leftover) Cheese Soup Roasted Cauliflower with Samphire & Dill Roasted Pepper & Creamy Almond Soup Romesco Sauce Rye Flatbreads Smoky Butterbeans Sprouts with Chestnut Butter Tropical Carrot Soup Puddings Apricot Muffins Chocolate Cherry Flapjacks Chocolate Hazelnut Shots Chocolate Truffle Cakes Christmas Pudding Christmassy Granola Flourless Chocolate Orange Cake Hazelnut Maca Cookies Lemon Shortbread Lemon Tart Mango & Passionfruit Flapjacks Mince Pies (Vegan) Pear & Honey Cake Plum & Fig Crumble Plum Frangipane Tart Rhubarb Muffins

Rather, they deliver savory, meaty flavors on their own power, things like roasted shiitake mushrooms that pack in crispy bacon-esque flavor in a salad or pureeing yellow tomatoes into a creamy bearnaise sauce.»

broth: a very generous handful of dried shiitake mushrooms a very generous handful of mushroom stems 1 bunch scallions, rough chopped 1 stick of kombu a few celery heads 8 cups water soy sauce or coconut aminos to taste 1 TBL whole black pepper

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, caMushrooms 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, camushrooms, stemmed, caps sliced

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

This forbidden rice bowl with bok choy, shiitake mushrooms, crispy vegetables and sesame - ginger sauce is all you need for an easy, healthy and filling vegetarian dinner.

I felt that this texture would be best showcased in a delicious healthy veggie burger, using an umami - rich marinade flavoured with smoked chipotle chilli, dried shiitake mushroom, plenty of fresh garlic and soy sauce.

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

1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish

Shiitake mushrooms, water, naturally brewed soy sauce (water, non-GMO soybeans, wheat, sea salt) expeller pressed canola oil, liquorice root, non GMO vital gluten (wheat protein) sea weed extract, unrefined evaporated cane juice, non GMO isolated high fibre soy protein, sea salt, natural vegetarian spices, no MSG added.

It uses three different vegetable - based umami powerhouses — shiitake mushrooms, soy sauce, and marmite (trust me on this last one, you won't taste it at all)-- to make it every bit as savory and deeply delicious as a meat - based gravy.

1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime

1 tablespoon oil (butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded

Add the garlic, ginger, shiitake mushrooms, lime juice, soy sauce, fish sauce and Sucanat / coconut palm sugar.

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

1/2 pound fresh or dried udon noodles 2 tablespoons vegetable oil 1 medium red onion, sliced into half - moons 4 ounces shiitake mushrooms, stems trimmed, sliced 3 cloves garlic, minced 2 teaspoons ginger, minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste

1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions

2 cups shiitake mushrooms, stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds

1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)

Dumplings: 1/2 lb ground beef or pork (I used grass - fed ground beef) 6 - 8 large shrimp, peeled and finely chopped 1 egg 1/2 level teaspoon sea salt 1 teaspoon fish sauce 6 - 8 shiitake mushrooms 2 - 3 scallions Cilantro — about 3/4 cup coarsely chopped 1/2 teaspoon grated fresh ginger 1 - 2 cloves garlic

Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly ground black pepper to taste

Vibrant stir fried veggies, shiitake mushrooms and savory baked tofu are drenched in a flavorful hoisin sauce and wrapped up in crispy lettuce leaves to make these scrumptious moo shu tofu wraps.It's beginning to look like I'm a bit fixated...

Vibrant stir fried veggies, shiitake mushrooms and savory baked tofu are drenched in a flavorful hoisin sauce and wrapped up in crispy lettuce leaves to make these scrumptious moo shu tofu wraps.

Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..

Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp roasted rice powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint leaves 1/2 tsp cayenne pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red chile paste cabbage leaves cilantro

Kale 2 bunches Sesame Oil 1/4 cup Avocado oil (or canola) 1/4 cup BAO Cultured Hot Sauce 1/2 tsp garlic, minced 2 cloves Peanuts, roasted and chopped 1 cup Scallions, cut into 1 inch pieces 1 bunch Shiitake mushrooms, stemmed and sliced 1 pound minced ginger 1 TBSP Rice wine vinegar 1/4 cup

Ingredients: 2 tbsp agave nectar 4 tbsp soy sauce (use tamari for gluten - free) 4 tbsp clearspring mikawa mirin 2 tbsp sake 4 cups sliced shiitake mushrooms 1 clove garlic, mined 1 tsp finely grated ginger

1 cup uncooked quinoa, rinsed and drained 2 cups water 1 tablespoon canola oil 1 Thai chili, thinly sliced 2 garlic cloves, minced 4 scallions, thinly sliced, white and green parts separated 4 ounces shiitake mushrooms, sliced 1 head broccoli (about 3/4 pound), cut into florets 1 red pepper, thinly sliced 1/4 cup low - sodium soy sauce 1 teaspoon sesame seeds

Topped with a rich, creamy, homemade lemon garlic cashew ricotta mingles with bold spicy green pesto sauce, humble sliced red tomato, some red pepper flakes, lemon slices, extra virgin olive oil and sliced shiitake mushrooms.

Made with shiitake mushrooms, broccoli and spicy tahini sauce, this super-quick stir - fry also happens to rich in vitamin D, iron and fiber.

4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon, peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..

Roasted shiitake mushrooms doused in soy sauce with a dash of smoked paprika become a natural, vegan alternative to bacon.

Entree: char grilled filet mignon, with seared scallops, grilled gulf shrimp, House hollandaise sauce, fingerling potatoes, spinach and sautéed oyster and shiitake mushrooms.

INGREDIENTS 3/4 cup chopped dried shiitake mushrooms 3/4 cup chopped dried glass noodles 3/4 cup shredded and chopped carrot 3/4 cup diced dry tofu 2 tablespoons scallions, minced 3 teaspoons ginger, minced 1 tablespoon soy sauce 1 tablespoon sesame oil 2 teaspoons salt 1 teaspoon white pepper 1 teaspoon ground Sichuan peppercorn Dumpling Wrappers

Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced - sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan.

1/2 oz dried mushrooms, such as shiitake 3 tsp olive oil 2 med onions, coarsely chopped 2 tsp chopped fresh ginger 4 cloves garlic, minced 3 c sliced cremini mushrooms 1 1/2 c reduced - sodium beef broth or stock 2/3 c quick - cooking barley 1/4 c dry sherry 3 Tbsp reduced - sodium soy sauce 1 - 2 tsp dark sesame oil 1 tsp light brown sugar (optional) Chopped scallions (optional)

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

I don't have a set recipe, but here's how I made today's version: # INGREDIENTS (serves 4): 2 small russet potatoes, cut into 1 - inch cubes 2 large carrots, cut into coins, 1 large shallot, thinly sliced 5 garlic cloves, minced 3 dried shiitake mushrooms, rinsed 1 small Napa cabbage, sliced 2 handfuls leftover cooked protein (I had cooked pork shoulder) 5 cups bone broth Red Boat fish sauce, to taste Diamond Crystal kosher salt Scallions, thinly sliced (optional) # METHOD: Dump the everything except the salt and scallions into the metal insert of your Instant Pot.

Ingredients: Soy sauce, rice vinegar, raw honey, avocado oil, shiitake mushrooms, sea salt, carrots, celery, red bell pepper, garlic, ginger, scallions, baby bok choy, cauliflower rice, sesame oil, Sriracha, sesame seeds

Ingredients: Low - sodium soy sauce, toasted sesame oil, light brown sugar, garlic, fresh ginger, flank steak, broccoli florets, shiitake mushrooms, extra-virgin olive oil

1 medium sized yellow onion 2 inches fresh ginger 3 quarts chicken stock (or 1/2 chicken stock, 1/2 seafood stock if you have it) 1 ounce dried shiitake mushrooms 1 tablespoon soy sauce 1 tablespoon fish sauce 1 teaspoon sesame oil 1 tablespoon black peppercorns 3 bulbs bok choy, quartered and washed (or Chinese broccoli) 24 - 30 shrimp and pork wontons 1 package Chinese egg noodles 1 pound Xá Xíu (char sui), sliced 1/2 cup sliced scallions fresh cilantro 1/2 cup fried shallots Sichuan chili oil

Red wine braised lamb is shredded into an earthy pasta sauce alongside shiitake mushrooms and crispy kale.

Consider: poached pears with vanilla and cinnamon, chicken breasts with tarragon and cream sauce, wild salmon with shiitake mushrooms, or filet mignon with horseradish.

• Lunch: Shiitake and steak with «rice» — Stir fry some shiitake mushrooms with some sliced steak, toss in some cauliflower rice at the end and sprinkle with keto - friendly soShiitake and steak with «rice» — Stir fry some shiitake mushrooms with some sliced steak, toss in some cauliflower rice at the end and sprinkle with keto - friendly soshiitake mushrooms with some sliced steak, toss in some cauliflower rice at the end and sprinkle with keto - friendly soy sauce.