Add the garlic and
sliced mushroom stems and continue stir - frying for abut two minutes.
Begin by
slicing the mushroom stems into 1 - inch thick pieces.
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.
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1
stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button
mushrooms,
sliced (straw
mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
of your favorite
mushrooms (I used cremini),
sliced with
stems removed 1 bunch of asparagus, chopped 1 bunch of broccoli (about 2 medium - sized heads), chopped 6 oz.
Slice off the bottom of the
stems; then, use a moist paper towel to gently remove any dirt from
mushrooms.
Snip the
stems from the
mushrooms and
slice the
mushrooms thinly, about 1/8 inch thick.
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)
Remove
stems and thinly
slice the
mushrooms.
fresh lime juice 1 loose cup chopped fresh coriander leaves and
stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake
mushrooms,
stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
Shiitake bacon: Wash, thinly
slice the
mushrooms, keeping the
stems, and soak in the ingredients for at least 30 minutes, the longer the better.
Serves 4 2 portobello
mushrooms,
stems removed 1/4 c light balsamic vinaigrette Salt and freshly ground black pepper 8 sm high - fiber whole grain dinner rolls 8
slices red onion 8
slices tomato PLACE the portobellos and vinaigrette in a large zip top bag.
2 portobello
mushroom caps,
stemmed and gills scraped off extra virgin olive oil salt and freshly ground black pepper 4
slices hearty whole wheat bread OR 2 whole wheat buns 2
slices provolone fresh baby spinach 1/4 cup basil pesto (homemade or purchased) 2
slices roasted red pepper (patted dry)
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
1/2 cup quinoa 1 vegetable stock cube (or vegetable soup base) 1 kabocha squash 1 Tbsp olive oil 1/2 cup onion, chopped 1/4 cup green or red pepper, chopped 5
mushrooms,
stems removed and
sliced 2 Tbsp raisins Salt Pepper
10 ounces Shitake
mushrooms,
stems removed, and caps cut into 1/3 inch
slices (just somewhere between a 1/4 and 1 / 2 - inch; feel free to substitute other
mushrooms if desired, but Shitakes are particularly tasty and toothsome in this dish)
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
shitake
mushrooms,
stems removed (equal to about 2 - 3
mushrooms,
sliced) 1/2 to 1 teaspoon grated fresh ginger 1 to 1 1/2 teaspoons low - sodium soy sauce 1 to 1 1/2 teaspoons mirin (sweetened sake) or sweet white wine salt and fresh ground black pepper to taste
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
Discard the
mushroom stems and thinly
slice the caps.
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)
Cut larger
mushrooms into 1 / 4 - inch - thick
slices through the
stem; leave smaller ones (under 1 inch) whole.
Bulgogi - Style Salmon with Bok Choy and
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, ca
Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake
mushrooms, stemmed, ca
mushrooms,
stemmed, caps
sliced
sockeye salmon fillets, from the belly banana leaves, cut into two 8.5 x 11 ″ pieces 1 oz shiitake
mushrooms,
stems removed, tops
sliced thin (heaping 1/4 cup) 1/4 cup thinly
sliced onion 2 tsps unsalted butter
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion,
sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero,
stem and seeds removed, finely chopped (optional) 8 ounces
sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
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
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
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 tablespoons extra-virgin olive oil 1 cup thinly
sliced leeks (white and light green parts only) 2 cloves garlic,
sliced 10 ounces cremini
mushrooms, quartered 3 - 4 ounces shiitake
mushrooms,
stemmed and
sliced 1/2 cup dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
To serve, place two
mushrooms on a plate,
stem - side up, top with the grilled onions and peppers, a
slice of avocado and a
slice of tomato.
1 cup bean sprouts 6 shiitake
mushrooms,
stems removed 2 scallions, cut in 2 - inch
slices Some salt
shiitake
mushrooms,
stemmed and thinly
sliced (1 cup) 10 cloves garlic, peeled and thinly
sliced 1/4 cup brown rice vinegar 4 cups low - sodium vegetable broth 1 bunch kale (10 oz.)
fresh porcini
mushrooms,
stemmed and
sliced 2 8 - oz.
1-1/2 tablespoons olive oil 2 large onions, quartered and thinly
sliced 3 to 4 cloves garlic, thinly
sliced 1 portobello
mushroom,
stemmed and thinly
sliced, optional 1 large sweet potato One 12.3 - ounce package firm silken tofu 1 teaspoon salt One good - quality 12 - to 14 - ounce pizza crust Dried basil
Meanwhile, rinse the
mushrooms, trim and discard the woody
stems, and
slice the caps.
Stem and
slice or coarsely chop the
mushroom blend.
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button
mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach,
stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini
mushrooms (
stems removed, thinly
sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly
sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
Ingredients: 1/4 cup semi-pearled farro 1/4 cup raw pepitas (aka pumpkin seeds) 1/2 red onion,
sliced crosswise into 1/4 - inch rounds 1 large Portobello
mushroom cap,
stem and dark gills removed (Just use a spoon to scrape out the gills.)
1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly
sliced into quarters or half moons 4 portabella
mushroom caps,
stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)
1 pkg (8 oz) Nasoya ® TofuBaked, Teriyaki 1 lb medium - sized white
mushrooms (about 24),
stems removed 3 oz
sliced Swiss cheese 2 tbsp mayonnaise 2 tsp Dijon mustard Chopped fresh parsley
1/2 pound fresh or dried udon noodles 2 tablespoons vegetable oil 1 medium red onion,
sliced into half - moons 4 ounces shiitake
mushrooms,
stems trimmed,
sliced 3 cloves garlic, minced 2 teaspoons ginger, minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste
Shred the carrots,
slice the scallions, remove the
stems from the
mushrooms and give them a good chop too (about 1 inch pieces).
2 cups shiitake
mushrooms,
stems removed + small chop 1 tablespoon coconut oil 1/4 teaspoon sea salt few pinches of black pepper 1 teaspoon freshly grated ginger 1 scallion, thinly
sliced 1 cup shredded carrot 1/3 cup master stir fry sauce (recipe follows) sesame seeds
ingredients PHILLY CHEESESTEAK 4 tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2 cups yellow onions (peeled, shaved) 1 red bell pepper (top removed, seeded, thinly
sliced, optional) 1 cup cremini
mushrooms (
stemmed, thinly
sliced, optional) 1 jalapeno (top removed, thinly
sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese sauce (warmed for serving) Kosher salt and freshly ground black pepper (to taste)
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)
baby bella
mushrooms,
stems trimmed and
sliced 1 tbsp olive oil 3 cloves garlic, minced 1 1/4 lb ground veal 3 tbsp flour 1/2 cup marsala wine 1 cup veal or chicken stock 1 bay leaf salt and pepper, to taste fresh parsley, for garnish
2 pounds assorted wild
mushrooms (such as oyster, crimini, and / or
stemmed shiitake), cut into thick
slices
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3 sage leaves pinch of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts
sliced (dark green flags washed and reserved) 8 ounces cremini
mushroom caps, thinly
sliced (
stems removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Makes 4 servings Ingredients 2 medium carrots, peeled and
sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake
mushrooms,
stems discarded and caps thinly
sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops of toasted sesame oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and
sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..