To assemble Fuji Apple Spinach Bacon Salad: 8 ounces Washed Baby Spinach, 1 whole Cored Fuji Apple Sliced 1/8» Thick, 4 - 5 medium
sized Sliced Mushrooms, and 3 - 4 slices Cooked Bacon, Diced.
Not exact matches
While they cook chop the aubergine into bite
sized cubes,
slice the
mushrooms and cut the broccoli into small florets.
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
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.
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
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely
slice the ginger and garlic • Finely slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the ginger and garlic • Finely
slice the chile • Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice the chile •
Slice the chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
Slice the chicken into finger -
sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear into pieces or leave
slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the
mushrooms, either tear into pieces or leave whole
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)
Julienne (
slice into matchstick -
size pieces) the
mushrooms, dill pickle, onion, bell pepper, and spinach leaves.
Cut the reserved
mushroom slices into bite -
size pieces and add to the bowls along with the radishes, scallions, carrots, and cilantro.
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.
Ingredients For the Beef - 5 lbs chuck roast - 1 medium
sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white
mushrooms (
sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild
mushrooms left whole /
sliced depending on
size - or any other
mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving -
sliced jalapenos, cilantro + green onions, for serving
For the filling: 4 tbsp olive oil 2 large red onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10
mushrooms, trimmed and
sliced 1/2 recipe of Kittee's basic gluten log, chopped into bite -
size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
What's in it: 1 medium -
sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white
mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
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
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.
Ingredients: 8 Paris
Mushrooms (I used medium
size) 2 cups of grated corn bread 1 clove of grated garlic 2 tbsp Oil 1/2 cup cured cheese (grated) Salt and pepper 3
slices of prosciutto 1 branch of rosemary 2 tbsp of minced Purple Onion
1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki 1 lb medium -
sized white
mushrooms (about 24), stems removed 3 oz
sliced Swiss cheese 2 tbsp mayonnaise 2 tsp Dijon mustard Chopped fresh parsley
While the
mushrooms are warming,
slice the zucchini into pasta noodle
sized strips.
sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce)
Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10 - 12 cups of water in a medium -
sized soup pot, leaving enough room for the ginger, onion and leek leaves.
Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite
sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces
mushrooms,
sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster
mushrooms, chopped fine or
sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium
size oriental style noodles)
Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly
sliced 1 1/2 cups vegetables, bite -
sized, partially pre-cooked 1 cup
mushrooms, pieces or
slices, precooked 6 green onions, thinly
sliced 1/2 cup onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained
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 (o
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 (o
Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)
1 pound lamb's liver Milk 2 tablespoons oil 1 medium onion, diced 5 strips bacon, cut into bite -
size pieces 6 - 8 button
mushrooms,
sliced Sea salt Pepper 1 - 2 teaspoons Worcestershire sauce 2 - 3 tablespoons tomato paste and 1/4 cup water or stock, mixed together
For the lasagna — 300 g kale, tough stalks removed, leaves cut into bite
size pieces — 500 g button
mushroom,
sliced — 3 cloves garlic, chopped — 180 - 190 g lasagne sheets — 30 g butter (unsalted)-- 20 g Parmesan, grated — 2 - 3 sprigs of thyme, leaves only — olive oil — sea salt, pepper
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..
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
My recipe for the
mushroom tea uses 2 tbsp chaga pieces (small chunks sort of the
size of rice or lentils), 5 - 6 medium reishi
slices, a small piece of rehmannia root, 1 tbsp or so of green stevia leaf (the dried herb), a 1/2 cinnamon stick or some chai spice & any other herbs I feel will complement these, all added to 2 litres of water).
While the
mushrooms are warming,
slice the zucchini into pasta noodle
sized strips.
Trim the
mushrooms and / or sprouts, half or
slice anything large, cut slower - cooking items (potatoes, those sprouts) into similar
sized pieces so they cook at the same time.
1 1/4 pounds white
mushrooms, stems removed and
sliced across, caps cut into quarters or sixths, depending on
size