I increased the liquid and added butter sauteed
sliced small mushrooms.
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.
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
While they cook chop the aubergine into bite sized cubes,
slice the
mushrooms and cut the broccoli into
small florets.
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 1
small onion, chopped 8 oz
sliced cremini
mushrooms or other
mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...
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
Sprinkle 12 ounces of shredded Cabot Vermont Sharp Cheddar over the sauce and top with the
mushroom and ground beef mixture, 1 plum tomato (seeded and diced), and 1/2 of a
small red onion (thinly
sliced).
2 button
mushrooms, thinly
sliced handful of green beans, ends trimmed & beans halved 1/4 cup peas
small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
8 ounces fresh button
mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2
small red onion, very thinly
sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard
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)
2 tablespoons canola oil 2 cups
mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and
sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice of 1
small lime 1 tablespoons low sodium soy sauce
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
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
I used a package of ground chicken, two carrots, a zucchini, a package of
sliced mushrooms, a
small onion, and a bell pepper (all minced in the food processor.).
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.
3 C Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button
Mushrooms, chopped 2 Red Onions, chopped 5 Carrots,
sliced thin 4 Large Zucchini, chopped
small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1 Tsp Chili Pepper Flakes 1 Tsp Cinnamon
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
1 egg 1 oz (30 g) of ham 2 portobello
mushrooms 1
small garlic clove 1 tablespoon of chopped parsley 2 teaspoons of creme fraiche 1 tablespoon of olive oil 1
slice of bread Butter Salt & Pepper
1 tbsp of coconut oil 1/2 cup cremini
mushrooms,
sliced 1
small head of broccoli, trimmed & chopped 3 pieces of baby bok choy, ends trimmed,
sliced 1 cup cooked beans (your choice!
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
1 teaspoon canola oil 8 ounces button
mushrooms, wiped clean, stemmed, and
sliced 10 ounces fresh spinach, stemmed and chopped 1
small onion, chopped 1/2 teaspoon salt Freshly ground pepper, to taste 12 corn tortillas 1 cup Daiya cheddar - style shreds Tomato salsa
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
Cut larger
mushrooms into 1 / 4 - inch - thick
slices through the stem; leave
smaller ones (under 1 inch) whole.
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.
16 oz Cremini (baby portobello)
mushrooms,
sliced 1
small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other
small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
2 teaspoons olive oil 5
slices uncooked, thick - cut smoked bacon, chopped into 1/4» pieces 1 medium onion, diced 1
small red bell pepper or poblano pepper, diced 8 ounces fresh cremini
mushrooms, chopped
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally
sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1
small) 1/2 cup
sliced mushrooms 1 zucchini,
sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2 cups
small broccoli florets 2 cups thinly
sliced collard greens 1/2 cup uncooked
small seashell pasta 2 teaspoons dried sage 3/4 teaspoon dried thyme
3/4 cup vegetable oil 1 pound boneless pork loin, cut crosswise into very thin
slices 1/2 pound medium shrimp, shelled and deveined 1/2
small onion, thinly
sliced 10 medium
mushrooms,
sliced Salt and freshly ground black pepper 3 cups bean sprouts
Stuffing
mushrooms, washed, dried, stems removed Cooking spray, such as Pam Pizza sauce, your favorite Spicy Italian sausage, casing removed Fontina cheese
slices, cut into 1 - inch squares Parmesan cheese Mozarella cheese
slices, cut into
small batons Italian parsley leaves for garnish Kosher salt
Vegetable filling — 2 tbsp olive oil 1/2 zucchini,
sliced 1/2 yellow squash,
sliced 1/2
small onion, chopped 2 cloves garlic,
sliced 4 baby bella
mushrooms,
sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
Lemon - Pepper over Garlicky Spinach One large, or two
small chicken breast (s)(about 12 oz) lemon - pepper seasoning 8 ounces cremini
mushrooms,
sliced 1 large shallot, chopped 3 garlic cloves, thinly
sliced 2
small tomatoes, seeded and chopped 1/2 cup white wine 1/2 tablespoon lemon juice 1 bunch spinach, washed salt & pepper
oregano salt to taste freshly ground pepper, to taste 4
small zucchini, cubed 4 ounces
mushrooms,
sliced 1
small lobster
mushroom, cleaned and
sliced 6 - 7 stalks of baby bok choy, cut in thirds
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1
small yellow onion, finely chopped 16 ounces
sliced cremini
mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus, additional for serving) 1/4 cup fresh parsley, chopped
This tasty cold dish of
small mushrooms, slender asparagus, and artichoke hearts is good served as an appetizer or first course with thinly
sliced baguette.
6
small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button
mushrooms,
sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Latin Tomato and
Mushroom Soup -------------------- 6 cups chicken broth 1 14.5 oz can black beans, drained 1 cup shredded chicken 1 cup corn kernels 1/2 cup tomato puree 4 green onions, thinly
sliced, white and green parts separated 1 large anaheim pepper 1
small poblano pepper 2 large portobello caps 1/4 cup chopped cremini
mushrooms 1 tbsp olive oil 1/2 cup cilantro, chopped 1 tbsp lime juice tortilla strips *
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the seeds from one but left the others in) 1
small carrot, diced 4 oz white
mushrooms, cut in half and then
sliced 4 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
Tilapia with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1
small onion, cut into thin wedges 1 clove garlic, minced 1 14.5 oz diced tomatoes, undrained 1 cup
sliced cremini
mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6 - 8 ounce tilapia fillets
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
1 tablespoon olive oil 2 cloves of garlic, minced 1
small onion, medium diced 8 oz
sliced seitan, homemade or store bought 1 cup
sliced cremini
mushrooms 1/4 -1 / 2 cup of your favorite BBQ Sauce, we used Annie's Original
Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown
mushroom, cleaned & trimmed, keep stems 1/2
small yellow onion, finely diced 1
small leek, cleaned, cut lengthwise in 1/2, thinly
sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued
2 teaspoons olive oil 1
small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini
mushrooms,
sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2 cups vegetable broth 1/2 teaspoon salt Juice and zest of 1/2 a lemon Lots of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into
smaller bite size pieces on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech
mushrooms (or your favorite light
mushroom) 1 celery stalk
sliced very thin 1 carrot
sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I used 2 red and 2 green frying peppers, which are
smaller than bell peppers) 8 oz shitake
mushrooms, cleaned, destemmed, and
sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp dried basil 1 tsp dried oregano 1 tsp aleppo pepper 1/2 tsp dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
Add
small amounts of other veggies if you'd like — thinly
sliced mushrooms or red bell pepper are good in this, too.
Ingredients: 1 Tbsp olive oil 1/2 large onion, chopped 2 cups shiitake
mushrooms, chopped 1/3 cup shelled edamame, cooked 1
small carrot, chopped 1/2 tsp Italian herbs 5 organic eggs 2 Tbsp almond milk or other milk Salt and pepper to taste 1 green onion,
sliced (optional)
1 pkg frozen Spinach & Artichoke Dip 2 cups
sliced fresh
mushrooms 1
small shallot chopped fine 2 tsp Extra Virgin Olive Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left over cornish game hen -LRB-...
For quesadillas 1/2 tablespoon butter 1 tablespoon olive oil 8 ounces assorted
mushrooms,
sliced 2 garlic cloves, minced 1/2
small white onion, roughly chopped 4 medium flour tortillas (about 8 - inch diameter) 1 cup Monterey Jack and Cheddar cheeses, shredded Sour cream for serving
1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake
mushrooms -
sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into
small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime