Place one cup uncooked jasmine rice in the bottom of the Instant Pot and add the ginger slices, crushed garlic, and
sliced mushrooms on top.
the sliced mushrooms on high heat for 3 minutes then set aside.
Drizzle some olive oil in a pan and cook
the sliced mushrooms on medium heat for a few minutes until lightly browned and softened.
I places fresh
sliced mushrooms on top of the chicken....
Not exact matches
Allow this to cook over a gentle heat while you de-seed and thinly
slice the red peppers, thinly
slice the
mushrooms and
slice the spring onions
on a diagonal.
Topping: 4 pre boiled potatoes 250 g marinated artichoke hearts 100 g kalamata olives 1 zuchini (marinated) 1 eggplant (marinated) 4 brown
mushrooms, cut in quarters 1/4 fennel, thin
slices 300 g small tomatoes 2 small spring onions, divided in half 1/2 broccoli100 g goat cheese salt & black pepper fresh aragula, put it
on after the pizza has been in the oven
Slice your avocado and place it
on top of the tofu then layer
on the
mushroom slices.
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!
Changed I made: I added
mushrooms to the
slices, salted the veggies beforehand to lessen the liquid and added panko crumbs to the garlic and onion
on the bottom.
Arrange the onion
slices in a single layer
on top of the
mushrooms.
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.
I took a butternut, yam, carrot, ginger and coconut milk soup that was good
on its own, but spectacular with thinly
sliced kale, served over brown rice, with sauteed crimini
mushrooms, bell peppers and onions — very tasty and filling.
Dunk each
mushroom slice in sake, dredge in rice flour, shake of any loose flour and arrange
on a plate or rack.
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.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have
on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley, chopped salt and pepper to taste
Place lettuce
on a hamburger bun, then top with a hamburger, and finish with several
slices of
mushrooms.
All I did was toss the chicken and marsala wine in the bottom of a lined slow cooker and then sprinkled
on some minced garlic, spices, and
mushroom slices.
This delicious hash is full of potatoes,
sliced mushrooms, leeks, and bacon, and is the perfect savory staple
on any breakfast plate!
Menu Description: «
Sliced Portobello
mushrooms between layers of Provolone & Monterey Jack cheeses, roasted onions and tomatoes
on grilled, buttery bread.»
2 pounds organic carrots with tops
on 1 pound
sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound
mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have
on hand — salami, olives, sautéed
mushrooms and onions, chopped bell peppers... Last week at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh
sliced Anaheim peppers, and cherry tomatoes
on a creamy, cheesy base.
Shiitake Bacon:
Slice the
mushrooms, coat in all the ingredients and back in the oven
on 250 for 30 minutes.
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
You can put these
sliced up in a rice bowl,
on an open - faced sandwich and
on the... Continue reading Asian Marinated Portobello
Mushrooms
The salad
on the side was field greens dotted with thinly
sliced cucumber, halved grape tomatoes, and
sliced, raw button
mushrooms (I am in the camp that hates raw button
mushrooms on salads, but I know some people enjoy it — I just push them aside).
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.
Before a skilled chef appears tableside to perform his culinary prestidigitation
on the hot hibachi grill at Benihana, you're treated to a tasty bowl of chicken broth - based soup with fried onions,
sliced mushrooms and green onions floating cheerfully
on top.
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.
Planning to try this:
slice and caramelize the onions, mix with sauteed chopped
mushrooms, chopped tomatoes, and wilted baby spinach, served
on bruschetta (or toast!).
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.
Once the
mushrooms were cool, you
slice them super thin (and had I known what
on a bias meant, I would have done more of a diagonal to the horizontal plane).
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.
ingredients STUFFED TURKEY: 1 turkey breast half (skin -
on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly
sliced) 2 ribs celery (thinly
sliced) 1 pound shiitake
mushrooms (thinly
sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake
mushrooms (very thinly
sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Set - up
on the bow of the ship, the Buffet featured baked Idaho ® potato «boats» and a selection of delectable toppings like scrambled eggs, salsa, crispy bacon,
sliced sausage,
mushrooms and Cheddar cheese.
ingredients BRUSSELS SPROUT AND
MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups Brussels sprouts (thinly shaved
on a mandoline) 4 cups mixed
mushrooms (stems removed,
sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
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..
To assemble: place a heated small taco size tortilla
on a plate and place a big spoonful of the seitan and
mushroom mixture, top with smaller portion of slaw and add a few thinly
sliced apples
on top.
*
mushroom toast (
slice and stir - fry onions +
mushrooms of your choice, add herbs, salt + pepper, put
on toast, top with a mix of sour cream and grated cheese, bake in the oven until golden)
Transfer
mushrooms to a bowl and serve with crostini, or spoon a bit of the
mushroom mixture
on each
slice of crostini and arrange
on a plate.
Grilling vegetables is one of the healthiest ways to add flavor to a healthy dish — and thick
slices of eggplant and Portobello
mushrooms hold up well
on the grill.
- Black pepper to taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild
mushrooms left whole /
sliced depending
on size - or any other
mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving -
sliced jalapenos, cilantro + green onions, for serving
On a sunny day when it was still warm enough to eat outside, we made pub - style burgers with Field Roast's Fieldburger and Original Creamy Chao
slices, complete with onions and
mushrooms and some romaine lettuce.
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
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white
mushrooms, cleaned well and
sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps)
sliced thinly
on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
Place
on slice of baby Swiss
on top then sprinkle with some shallots and
mushrooms, top with a burger, more shallots and
mushrooms, another
slice of cheese, and finally a
slice of bread cheese side up.
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
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.