This hearty casserole calls for garbanzo beans instead of tuna — a surprising but wonderful substitution — and
sliced mushrooms instead of the traditional can of dairy - and salt - heavy Cream of Mushroom...
This hearty casserole calls for garbanzo beans instead of tuna — a surprising but wonderful substitution — and
sliced mushrooms instead of the traditional can of dairy - and salt - heavy Cream of Mushroom soup.
Not exact matches
As for toppings, substitute whatever you have on hand:
slices of raw red onion
instead of leek or red pepper
instead of
mushrooms.
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.
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.
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)
One thing, I used soba noodles
instead of rice noodles and added
sliced mushrooms.
2 cans (10 3/4 ounces each) Campbell's ® Condensed Cream of
Mushroom Soup 1/4 cup water 2 tablespoons Worcestershire sauce 8 ounces (about 1 package)
sliced white
mushrooms (about 3 cups)(I used cremini
mushrooms instead.)
Note that I changed the original recipe to use
sliced cremini
mushrooms instead of
sliced white
mushrooms.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves,
sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper
instead] 1/2 red bell pepper, chopped 4 fresh
mushrooms,
sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
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.
Just don't do what I did and try to saute the porcini
mushrooms instead of the crimini
mushrooms... I wish the recipe said to set aside, or have you go ahead and work on the other veggies and
mushrooms while the porcini
mushrooms are steeping, THEN tell you to
slice them, which would then be time for everything to go into the vegetable broth.
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.
Just made this with fried
mushrooms instead of tofu and topped it with a
sliced omelette.
I was planning on using the last of my tofurky
slices, but they were looking a little suspect so I
sliced up some Field Roast «meatloaf» (wild
mushroom)
instead.
I also tried it raw with
sliced carrots
instead of the
mushrooms.
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.
In this scramble, I used
mushrooms with baby kale, spinach and
sliced green onions (
instead of a purple onion).
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.
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
Instead of filling with fruit, fill the open pastry with the cooked beet greens, top with «seared»
sliced white, firm, fresh button
mushrooms, crisped prosciutto and just a little sweated herbed onion, or dot with cognac marinated baby pearl onions.