Thinly
slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.
Add
the sliced mushroom caps and stir - fry until moistened.
Slice mushroom caps into 1/2 inch slices.
Add 1 pound of frozen pearl onions and 1 pound of stemmed and thick -
sliced mushroom caps.
Add 3/4 pound of frozen peal onions and 3/4 pound of of stemmed and thick -
sliced mushroom caps.
Not exact matches
Slice any
capped mushrooms and cut the rest of the
mushrooms in halves or quarters, into 1/2 ″ -1 ″ pieces.
But I also have berbere, dragonfruit powder, reishi
mushroom slices, fennel infused salt, cornflowers and tiny
caps of blue magik spirulina.
2 portobello
mushroom caps, stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
Slice the portabella
mushroom caps length wise into 1/3 inch thick slivers, getting about six slivers from each
cap.
10 ounces Shitake
mushrooms, stems removed, and
caps cut into 1/3 inch
slices (just somewhere between a 1/4 and 1 / 2 - inch; feel free to substitute other
mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)
Discard the
mushroom stems and thinly
slice the
caps.
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
2 Sub Rolls 1/2 teaspoon Olive Oil 2 Portobello
Mushroom Caps, gills removed 1/2 Red Bell Pepper (we omitted) 1/4 Yellow Onion,
sliced thin 1/4 teaspoon Oregano 1/2 tablespoon Soy Sauce 1/2 tablespoon Hot Sauce 2
slices Provolone Cheese
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 *
Take a toothpick and spear through a half of a cherry tomato, then through bacon, through a
slice of portobello
mushroom, then
cap it with the other half of the cherry tomato.
Meanwhile, rinse the
mushrooms, trim and discard the woody stems, and
slice the
caps.
1 egg (or two) 1 portabello
mushroom cap,
sliced 1 clove garlic,
sliced 2 tbsp olive oil 1/4 tsp crushed red pepper 1/4 tsp dried or fresh thyme, minced (optional)
Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion,
sliced crosswise into 1/4 - inch rounds 1 large Portobello
mushroom cap, stem and dark gills removed (Just use a spoon to scrape out the gills.)
1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly
sliced into quarters or half moons 4 portabella
mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)
4 large portobello
mushroom caps (5 to 6 inches across) 2 tablespoons olive oil, plus more to oil the pan 1 tablespoon Japanese soy sauce (shoyu or tamari) 2 teaspoons balsamic vinegar Salt and freshly ground pepper, to taste 4
slices focaccia or other bread 4 tablespoons dressing of your choice Lettuce, tomato
slices, avocado
slices (optional)
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
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini
mushroom caps, thinly
sliced (stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
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..
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello
mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages,
sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Carefully remove stems from PORTOBELLO
MUSHROOM CAPS; wipe
mushrooms clean with a paper towel; cut into 1»
slices; set aside
Simply
slice it off the base of the
mushroom cap and discard.
Falafel (Adapted from Living Raw Food) 2 portobello
mushroom caps — cubed 2 medium carrots — peeled and
sliced 1/2 small onion — diced 1 garlic clove —
sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25
mushroom caps) of shiitake
mushrooms,
sliced 8 - 10 cloves of garlic,
sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly
sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French beans, trimmed 2 cups crimini
mushrooms,
caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
I usually spread the tomato sauce on top of each zucchini layer, then top it with dollups of ricotta and pesto, and cover it with a tomato
slice or a
mushroom cap.
shiitake
mushrooms, stems removed and
caps cut into 1 / 4 - inch
slices 1.5 pounds yellow potatoes, peeled and
sliced into 1 / 4 - inch rounds 6 extra large eggs 3/4 cup olive oil, plus 2 tablespoons 7 oz jar pitted Spanish Queen Olives, drained and quartered 1 tablespoon chopped fresh rosemary 1/4 cup chopped parsley leaves 1/4 cup whole parsley leaves 2 teaspoons chopped fresh thyme 3/4 cup thinly
sliced fennel bulb 2 teaspoons lemon juice Salt Black pepper
Ingredients: 2 large portobello
mushrooms 1/4 cup olive oil Juice of 1 lemon 1 TBSP oregano 1 tsp salt 1/8 tsp pepper Tomato
slices Avocado Sunflower sprouts (or other sprout — broccoli, bean, etc) Cucumber
slices Instructions: Remove stems and marinate the portobello
mushroom caps in oil, lemon, oregano, salt and pepper mixture for 30 minutes.
4 ounces shiitake
mushroom caps (about 6 large
caps),
sliced thin, or 2 large portobello
mushrooms,
sliced thin
Slice the leftover
mushroom caps and use in a stir - fry or soup, or chop them to add to the
mushroom filling in Porcini Ravioli (page 211).
Instead of eating
slice after
slice of homemade pizza, when I'm making pizzas for my family I use portabello
mushroom caps as mini pizzas.
A typical Paleo meal might include a grass - fed burger with portobello
mushroom caps instead of the bun, accompanied by a salad of organic leafy greens, tomatoes, avocado
slices and cold - pressed extra-virgin olive oil.
4 lb (ish) organic whole chicken 10 - 12 cups of water (filtered preferably) 2 tablespoons of sea salt 1 tablespoon of whole peppercorns 1 tablespoon of coriander seeds (optional) 2 bay leaves 3 tablespoons of ghee or olive oil 1 large yellow onion, diced 5 large carrots, diced 5 + oz (about 25
mushroom caps) of shiitake
mushrooms,
sliced 8 - 10 cloves of garlic,
sliced 1 tablespoon of minced (fresh) turmeric 1 tablespoon of minced (fresh) ginger optional add - ins: a couple handfuls of spinach or kale, rice or quinoa, chopped fresh herbs such as dill or cilantro
Serve as a dip with crisp celery sticks, cucumber
slices, green and red pepper strips,
mushroom caps, and cauliflower florets.
Ingredients, Serves 4 4 portobello
mushroom caps 1 tablespoon reduced - sodium soy sauce Freshly ground black pepper 4 whole - grain burger buns Optional toppings: ketchup, mustard,
sliced red onion, and lettuce or sprouts Directions Preheat the oven to 400 °F.
15 oz beef broth (homemade is best, or else organic salt free from carton in the store) 1/4 c red wine (optional — use beef broth instead; any table wine that tastes good will do, we used Merlot) 2 cup
sliced Portobello
mushroom caps 1/4 cup organic butter 1 Tbsp organic butter 2 Tbsp red onion, finely diced 2 cloves garlic, chopped 1 tsp dried thyme 1 bay leaf 1/4 tsp sea salt (to taste) 1/2 tsp fresh black pepper (to taste) 1 1/2 tsp arrowroot 1 Tbsp water
1 1/4 pounds white
mushrooms, stems removed and
sliced across,
caps cut into quarters or sixths, depending on size
Most of us first encountered this new
mushroom in restaurant dishes
sliced, sauteed and tossed with pasta; served marinated, or as grilled
caps filled with sausage, marinara sauce and cheese.