Finally drain your beans and
slice your mushrooms into thin pieces, place these in the frying pan that you used to fry the herbs — this means that the mushrooms and beans will soak up the leftover deliciousness from the pan!
Slice the mushrooms into thin pieces and put these in the steamer too with the spinach and let them wilt
While these cook
slice the mushrooms into pieces and gently stir fry them with olive oil, salt, two teaspoons of apple cider vinegar and the chopped jalapeño pepper (remember to discard the seeds before chopping).
Saute up some onions until they begin to caramelize, toss
some sliced mushrooms into the pan and cook down.
Slice the mushroom into long strips.
Next time we decided to add some fresh
sliced mushrooms into the mix.
Slice the mushroom into a nice crust, put on cheese and tomato sauce, then toss it in the oven and bake.
Not exact matches
Start cooking them while you
slice the cabbage
into thin threads, the
mushrooms into roughly quarters and the red pepper
into small cubes and then place them
into the frying pan to cook with the carrots and broccolini.
While they cook chop the aubergine
into bite sized cubes,
slice the
mushrooms and cut the broccoli
into small florets.
About 5 - 8 minutes before the squash is finished add the
mushrooms to the baking tray with a drizzle more olive oil and a spinkling of rosemary and salt — before you cook them you'll need to peel them and
sliced them
into pieces though.
Pastry sheets, hot dog
slices, sautéed
mushroom and melted cheese bake together
into fun handheld snacks.
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant
mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a
slice of fresh ginger), but you can blend the powders
into smoothies and use them in baking, cooking and raw recipes.
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
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut
into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut
into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white
mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
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
Whenever I have portobello or flat
mushrooms on hand I always seem to go to my default recipe - marinated in a sweet balsamic dresssing, grilled, and then served any of a number of ways:
sliced into chunky strips strewn over a salad, squished between a bun with lots of toppings... When I've found a recipe I love I get it
into my head that nothing else I make with that ingredient will be as good and so I stick to the tried and tested.
piece of galangal, cut
into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut
into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button
mushrooms,
sliced (straw
mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
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
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided
into 2/3 cup and 1 cup
3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly
sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce)
sliced mushrooms 2 yellow onions,
sliced chopped fresh parsley, for garnish
The finished plate is a bed of roasted sweet potato
slices (
slice the sweet potatoes
into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello
mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
Slice any capped
mushrooms and cut the rest of the
mushrooms in halves or quarters,
into 1/2 ″ -1 ″ pieces.
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
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.
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
Once you've finished adding the sauce, transfer
into individual serving bowls, and top with some of your crisped
mushrooms, & freshly
sliced basil.
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
Add the
sliced mushrooms and 2 Tbsp of butter
into the frying pan just used.
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
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)
Slice the portabella
mushroom caps length wise
into 1/3 inch thick slivers, getting about six slivers from each cap.
When the
mushrooms are cool enough to handle, cut them
into 3 - 4 mm
slices and set them aside.
Julienne (
slice into matchstick - size pieces) the
mushrooms, dill pickle, onion, bell pepper, and spinach leaves.
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut
into smaller pieces 6 brown
mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Put the
sliced mushrooms and cubed tempeh
into the marinade.
Cut the reserved
mushroom slices into bite - size pieces and add to the bowls along with the radishes, scallions, carrots, and cilantro.
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)
Baby portobello
mushrooms are
sliced thin, simmered with Mexican spices, and stuffed
into tortillas with creamy guac to make these flavor - packed
mushroom carnitas tacos.Sometimes I forget what types of recipes I've shared on this site before.
4 tablespoons oil 2 8 - ounce packages tempeh, cut
into 1x3» strips 1 cup onions,
sliced thin 2 cups
mushrooms,
sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or vegetable stock 4
slices hearty bread, toasted Parsley, chopped, for garnish
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-...]
Two 8 - ounce packages tempeh, any variety * 1 green bell pepper, cut
into wide strips 1 red bell pepper, cut
into wide strips 1 cup baby carrots 1 medium zucchini,
sliced 1/2 inch thick 1 medium red onion, halved and thinly
sliced, rings separated 1 cup small whole baby bella or crimini
mushrooms 1 cup natural barbecue sauce, or as needed to coat ingredients
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw
mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
Slice zucchinis, halve
mushrooms and cut corn
into 2 cm / 1 inch pieces.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly
sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake
mushroom,
sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)
2 ounces dried
mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch
slices 1 medium onion, cut
into 1/4 - inch dice 1 medium carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh
mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Cut larger
mushrooms into 1 / 4 - inch - thick
slices through the stem; leave smaller ones (under 1 inch) whole.
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
Sauté the
mushrooms, cut
into slices or chunks, over medium - high heat until they are cooked, but crunchy, then add the leek and sauté everything together for a few seconds.
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.
Place the
sliced potatoes, onions,
mushrooms, and chopped chard / spinach and basil each
into their own bowls.