My gentleman friend is «onion - adverse», which is kinda wierd, but I made this same recipe using
sliced mushrooms for the gravy, instead of onion.
Not exact matches
Reserve some of the cooked
mushroom slices for serving.
This is a real contender
for my favourite sandwich ever... The mix of crispy tofu, infused with salty tamari and tangy apple cider vinegar, with creamy hummus,
slices of soft avocado, handfuls of fresh rocket and
slices of sautéed
mushrooms, all snuggled between two pieces of crunchy toast is just a dream!
As
for toppings, substitute whatever you have on hand:
slices of raw red onion instead of leek or red pepper instead of
mushrooms.
My favorite pizza toppings are tender
slices of steak, onions, green peppers and
mushrooms with provolone and American cheeses on a provolone crust:) * Thanks *
for the giveaway!
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly
sliced • 10 ounces white
mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4
slices provolone cheese
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
A late night trip to the supermarket was out of the question, so i ended up subbing unsoaked * gasp * walnuts
for cashews, used the 2tsp of dijon and extra salt / nutritional yeast instead of miso, and added
sliced mushrooms in with the onions, and peas to the final sauce, garnished with sunflower seeds.
If meat isn't your thing try a pound of
sliced crimini
mushrooms for mushroom tacos.
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 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
1 package
sliced mushrooms (This ingredient can be substituted
for any number of other vegetables.
Add the
sliced mushroom and cook
for 3 minutes until they brown a bit.
They make great soups and sauces and are delicious eaten raw in salads, but I always keep a can of
sliced mushrooms in my pantry
for the days I run out of the fresh variety.
Add
sliced mushrooms and cook
for 5 minutes, until they are browned and liquid has evaporated.
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.
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
To the broth, ddd the
sliced mushrooms, stir in the lime juice, taste
for salt and pepper and let it sit another 5 minutes.
sliced mushrooms (I use cremini) chopped fresh parsley or dried parsley,
for garnish
For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini
mushrooms, black olives, diced red pepper,
sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).
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.
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)
I also added
mushrooms (
sliced) and artichoke hearts (1/4 can per parchment)
for a little more flavor.
Now add the crab and
sliced shiitake
mushrooms and cook
for a further 3 minutes.
I like to throw in some
sliced mushrooms about 5 minutes before serving
for some extra yum!
Soak
mushrooms (if using dried) in warm water
for ~ 20 minutes before
slicing, or, if using fresh simply finely
slice.
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces
sliced mushrooms 1 cup finely chopped leeks, white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives
for garnish, optional
1 teaspoon olive oil Small red onion, in thinly
sliced half moons 1/2 lb cremini
mushrooms,
sliced 2 cloves garlic, minced 1 teaspoon dried thyme 1/4 teaspoon salt Extra basil
for garnish
Shiitake Bacon:
Slice the
mushrooms, coat in all the ingredients and back in the oven on 250
for 30 minutes.
Shiitake bacon: Wash, thinly
slice the
mushrooms, keeping the stems, and soak in the ingredients
for at least 30 minutes, the longer the better.
Ingredients: -3 peppers -1 / 2 can cream of chicken (original recipe called
for cream of
mushroom, but I already had an open can of cream of chicken from the chicken bake)-2 cups frozen veggies, diced / thawed - half a can of black beans -1 cup quinoa, cooked -1 tsp paprika -1 tsp cayenne pepper -
slices of pepper jack cheese, quartered
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-vega
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-vega
for non-vegans)
Mushrooms are one of the most versatile ingredients you can use; they are super quick to cook, you can use it as buns
for a burger, you can cut them small and use as a filling
for pot pies or omelettes, and you can
slice them to use on top of pizzas, or on pasta sauces, or
for pretty much everything you can think of.
Add in the
sliced mushrooms and minced garlic and stir
for another couple of minutes.
In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly
sliced, onion, pepper and
mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium
for approximately 10 minutes.
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
Shiitake Bacon:
Slice the
mushrooms, coat in all the ingredients and bake in the oven on 250
for 30 to 40 minutes.
55 grams of couscous was 5 points, I sauteed the zucchini and
mushrooms in 1 teaspoon of oil
for a point, and just did a quick Pam fry on the
sliced chicken to warm it up.
I have one that I picked up in Holland some 20 years ago, and use it to
slice all sorts of things, it's great
for mushrooms, carrots, cucumbers, just about anything I want thinly
sliced.
Washing the
mushrooms after they're
sliced adds moisture needed during the sauteing process
for fat - free cooking.
For 2 people simply fry 150g of
mushrooms, quartered or
sliced, in 1/2 Tbsp of olive oil with some freshly ground black pepper and a pinch of salt until cooked.
Mix in with
mushrooms (
slice them if needed), and marinate in the refrigerator
for a couple of hours, or overnight.
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
In addition to housing the
mushroom farm, the site holds equipment
for slicing and packaging, a metal detector, 10 composting tunnels and coolers set at 34 degrees F. With 270 employees, Rakhra is the second - largest employer in the valley.
For this party I set out
sliced pork tenderloin, soft boiled eggs, red pepper flakes, thinly
sliced jalapeno, shitake
mushrooms,
sliced scallions, bamboo shoots and pan-fried tofu.
Ingredients: 1 Tbsp olive oil 1 clove garlic, minced 1 Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment of
mushrooms,
sliced 1 Tbsp tamari 1/2 tsp salt Fresh parsley
for garnish, chopped
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 TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more
for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini
mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more
for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
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