Another variable: add thinly
sliced white button mushrooms, seared once over lightly in very hot butter and sprinkled with dry thyme, to the brussels sprouts mix.
I ordered the Fresh Tilapia with Pure Lump Crab Meat which consisted of fresh tilapia crowned with a crab stuffing, then topped with pure lump crab meat and
sliced white button mushrooms, finished with a drizzle of light lemon - butter Chablis sauce.
Slice white button mushrooms and add to skillet.
Not exact matches
Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella
Mushrooms, stems removed, cleaned and
sliced thick 2 Cups of
White Button Mushrooms sliced thick.
Duxelles 1 1/2 pounds
white button mushrooms (about 7.5 cups
sliced mushrooms) 2 shallots, coarsely chopped 4 cloves garlic, coarsely chopped 2 sprigs fresh thyme 2 tablespoons Earth Balance or other margarine 2 tablespoons olive oil Salt and pepper, to taste
Ingredients 2 chicken breasts, cooked and shredded (I like to cook mine in a grill pan with a seasoning blend I have, along the same lines of Nature's Seasoning) 1/2 onion cut into thin strips 8 - 10
button mushrooms 1 red bell pepper 2 - 3 tbsp butter or olive oil spread salt and pepper to taste Mayonnaise
Sliced cheese, I like provolone, swiss or
white american Hoagy Rolls
1 ounce dried porcini
mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces
button or cremini
mushrooms,
sliced 14 ounces oyster or hen of the woods
mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry
white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
1 tbsp canola oil 12 oz
button mushrooms,
sliced 4 oz fresh shiitake or oyster
mushrooms,
sliced 4 oz cremini
mushrooms,
sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry
white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground
white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
salt 1/4 cup
white wine 3/4 cup pumpkin or butternut squash purée 1/4 cup prepared pesto 4 whole - wheat pita rounds 6
button mushrooms, thinly
sliced.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock, chicken or vegetable 8 or 10
white button mushrooms 2 T long - grain
white rice 1 t salt, less if using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly
sliced sorrel.
1/2 ounce dried shiitake
mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces
button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons
white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers -
Sliced scallions
ingredients
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover
white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stems and cremini stems 1 ounce mixed dried
mushrooms 10 cups water
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (t
mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly
sliced) canola oil (for frying) Kosher salt (to taste)
Serves 3 - 4 2 tablespoons oil (ghee / coconut oil) 1 large onion,
sliced 3 uncooked sausages (about 1 pound) 3 - 4 cloves garlic, minced 2 celery ribs 4 - 5
white button mushrooms 1 teaspoon sea salt (or to taste) Pepper — couple shakes 6 cups chicken stock 1/2 large bunch (approx) kale — ribs removed, chopped 4 oz (1/2 pack) maifun rice noodles
The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads,
sliced in halfsachet 8 sprigs thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked
white pepper tied up in a piece of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall
button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need extra cheesecloth and butcher's twine.
200g (small container) crimini
mushrooms,
sliced 200g (small container)
white button mushrooms,
sliced 200g (small container) baby portabello
mushrooms,
sliced
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces
white button or cremini
mushrooms,
sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks,
white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry
white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped
button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and
sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns
White,
button mushrooms are traditionally used, but any
mushroom, such as a
sliced portobello or cremini
mushroom, are a good substitute.
Makes 4 - 6 servings Ingredients: 2 Tb olive oil 10 medium - large
mushrooms,
sliced (
white button, cremini, or shiitake) 1 Cup chopped shallot or onion 1 tsp kosher... Continued
For the filling 1/2 yellow onion, thinly
sliced lengthwise 2 cups fresh spinach leaves 1 lb cremini or
white button mushrooms, trimmed, washed and thinly
sliced 2 teaspoons chopped fresh thyme 2 tablespoons olive oil Salt Black pepper 1/2 cup crumbled goat cheese
2 tsp Olive Oil A few drops Sesame Oil (optional) 1 medium clove garlic, crushed 2 cm ginger, finely grated 1 small red chilli, finely chopped Pinch Asofoetida 1/2 tsp Turmeric 1 1/2 tsp uncooked urad dhal (
white lentils) 1 1/2 tsp black mustard seeds 250g firm Tofu, cubed in 1 - 2 cm pieces 1/3 cup Tomato Sauce (I used sauce with no added sugar) 1 tbsp Lime Pickle Gravy 1 tbsp Soy Sauce, then more to taste 1 / tsp cinnamon 1 1/2 tsp vinegar, then more to taste 8 - 10 spears of Baby Corn, fresh or tinned,
sliced into 1 cm pieces Small red capsicum, chopped 1 1/2 cups
Mushrooms (
button, king or oyster), chopped
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package
sliced white button or crimini
mushrooms, roughly chopped 6 cloves garlic, minced 2 (15 - ounce) cans chili beans, drained and rinsed (chili beans are a mix of kidney, pinto and black beans) 2 (28 - ounce) cans fire - roasted crushed tomatoes 2 cups... Read More»
3 cups cremini
mushrooms,
sliced 3 cups
white button mushrooms,
sliced 1 tsp fresh rosemary, chopped 2 tbsp fresh parsley, chopped 1/4 tsp dried thyme 1 tbsp olive oil 1 garlic clove, minced 1/4 tsp sea salt ⅛ tsp black pepper
Ingredients: 1 large yellow onion, diced 2 ribs celery, diced 2 large carrots, diced 1 (10 - ounce) package
sliced white button or crimini
mushrooms, roughly...
1 tbsp olive oil 1 to 1 1/2 lbs kale, stem removed and chopped 1/2 large onion, thinly
sliced 10 — 15
white button mushrooms,
sliced 1/4 cup chicken or vegetable stock Splash of apple cider vinegar 1 tbsp sunflower seeds (optional) 1/2 tsp sea salt 1/4 tsp black pepper 1/4 tsp crushed red pepper 4 farm fresh eggs 1 cup cooked quinoa, seasoned to taste
8 ounces assorted
mushrooms such as
white button, shiitake, cremini, velvet pioppino, and brown and
white beech, trimmed and
sliced
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.
Sear halved small
white button mushrooms, or
sliced firm ones in sizzling hot butter.