You can
slice the mushrooms if you prefer them thinner.
Not exact matches
Serve in bowls with a spoonful of cooked rice, some
mushroom slices, fresh parsley, olive oil, a dollop of yogurt
if using, and an avocado toast.
If meat isn't your thing try a pound of
sliced crimini
mushrooms for
mushroom tacos.
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
Add
sliced mushrooms (add another 1 tablespoon olive oil
if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and
mushrooms are softened.
I'm not sure
if being in a deep dish was the primary reason or putting raw
sliced mushrooms caused more liquid.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello
mushrooms, in 1 / 4 - inch
slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed
if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
totally worth the time it takes to
slice the
mushroom, especially
if you and your guests finish off the bottle of wine while the whole thing simmers — a rich, filling dish.
Soak
mushrooms (
if using dried) in warm water for ~ 20 minutes before
slicing, or,
if using fresh simply finely
slice.
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake
mushrooms, stems trimmed, halved
if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
You can warm the sauce
if you want or simply blend until desired warmth before stirring in the
sliced mushrooms.
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)
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
* 2 tablespoons organic butter * 1 tablespoon olive oil * 1 fennel bulb, trimmed and
sliced * 3 - 4 large
mushrooms,
sliced * 2 cups defrosted slow roasted tomatoes or chopped tomatoes * 1 large handful of herbs, chopped (
if not using slow roasted tomatoes) * 6 eggs, preferably organic and free - range * 2 tablespoons ricotta cheese - optional * Coarse sea salt and freshly ground pepper
If the gravy originally contained sautéed
mushroom slices, well, the guests needn't know that, and it will still be delicious.
Mix in with
mushrooms (
slice them
if needed), and marinate in the refrigerator for a couple of hours, or overnight.
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)
Meanwhile, in the same pan used for the leek and
mushrooms, cook the chicken
slices on a high heat (add a little oil
if necessary).
You can use any vegetable you wish try asparagus, pumpkin, carrot, avocado, cucumber, shiitake
mushroom, tofu, thin
sliced egg omelette, etc... Thinly
slice or julienne vegetables, parboiling
if necessary tie on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi
if needed..
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more
if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
If you ever get to visit his bakery, make sure you get a
slice of the
mushroom pizza!
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake
mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock,
if you must — or water,
if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock,
if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
Meanwhile, chop the onion and
slice the
mushrooms (
if not pre-sliced).
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
Ingredients 1 can cream of
mushroom soup 1/2 soup can of water 1 cup wine (water can be used instead) 1 cup raw rice 6 pork chops, fat removed 1 package onion soup mix
sliced mushrooms sliced almonds Directions Mix soup and water; add wine,
if desired.
If you're looking to get ahead and save money, buy
sliced and boxed
mushrooms when they go on sale; then make the filling, freeze it, and whip up the quiche when you're... read more
Add small amounts of other veggies
if you'd like — thinly
sliced mushrooms or red bell pepper are good in this, too.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10 white button
mushrooms 2 T long - grain white rice 1 t salt, less
if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly
sliced sorrel.
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button
mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (
if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
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)
Seitan 1 cup
sliced mushrooms 1 small onion, chopped (about 1/3 cup) 1 garlic clove, chopped 2 tablespoons olive oil 2 teaspoons crushed sage 1 teaspoon salt (reduce
if sodium is a concern) 1 cup vital wheat gluten 1/2 cup water
Ingredients 1 ounce dried
mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley *
If you want to use fresh
mushrooms instead, use about 5 - 6 ounces, thickly
slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.
Tip:
If you have time, add the tamari and some paprika to the
sliced mushrooms a few minutes before and allow those flavors to marinate into the
mushroom.
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
Also,
slicing the
mushrooms paper thin (
if you can) before sautéeing or using an immersion blender once the gravy is done adds to its toothsome appeal.
3 tablespoons extra virgin olive oil, divided 3 leeks, white and light green parts thinly
sliced (2 leeks
if they are huge with lots of white) 1 pound mixed wild
mushrooms,
sliced Salt and pepper to taste
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly
sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button
mushrooms, thinly
sliced 2 Portobello
mushrooms, thinly
sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine
if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby,
if not add more water) a little onion (a thin
slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10
mushrooms, chopped fine a handful of spinach or field greens, chopped a sprinkle of cheese of your choice (more
if you are trying to add calories in diet) a splash of olive oil
85g (approx 3 oz) butter (unsalted) 1 red pepper, cut into strips 225g (approx 8 oz)
mushrooms,
sliced 2 cloves garlic, crushed 2 red onions, chopped 225g (approx 8 oz) Arborio rice 1 tsp turmeric 600 ml (approx 2 1/2 cups) water 175g (approx 6 oz) frozen peas 3 ripe tomatoes, skinned and chopped 30g (approx 1 1/2 oz) toasted flaked almonds (note from editor — you may wish to omit this ingredient for younger babies) 50g (approx 2 oz) grated (low salt
if possible) cheddar 2 tbsp chopped fresh parsley
Ingredients 2 eggs 20g cheese, cheddar or similar 1/2 cup
mushrooms chopped 1/2 Roma tomato diced 1
slice lean ham chopped 1 spray olive oil or use a non-stick fry pan Season
if desired
Keep a few complete
mushroom slices for garnish,
if desired.
Cauliflower rice: Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's
if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup)
sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4 tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (optional)
Nicely
sliced, white
mushrooms are really all you need for this spinach salad recipe but
if you want to add some thin -
sliced red onion and / or crisp bacon pieces, that's great, too.
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
To prepare the vegetables, using a mandolin slicer with the thin
slicing blade (as
if you were making potato chips),
slice the potatoes,
mushrooms and onion, and set aside in separate bowls.
1 cup frozen or fresh corn 2 carrots, diced 3 green onions, chopped 4
mushrooms,
sliced 1 8 - ounce can chopped pineapple, or fresh
if available 2 cups baby spinach 1 red chile, seeded and diced 1/2 cup chopped cilantro 1 small head broccoli, diced 2 cups uncooked brown jasmine rice
This Spinach Salad Recipe depends on nicely
sliced, white
mushrooms but
if you want to add some thin -
sliced red onion and / or crisp bacon pieces, that's great, too.
Chop into 1 / 4 - inch
slices or,
if there are larger
mushrooms like portobello, cut into 1 / 4 - inch cubes.