Sentences with phrase «until mushroom»

Cook for another two to three minutes depending on the size of the mushroom, or until the mushroom is tender and any liquid collected in the cup has evaporated.

Add sliced mushrooms and cook on high - medium heat for 1 - 2 minutes until mushroom caramelize.

Using teaspoon, fill each mushroom cap with filling mixture and return back to oven and broil for about 5 minutes until mushroom caps are golden brown.

Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes.

Let cook for several minutes, until the mushroom begins to get soft.

Add mushrooms and cook an additional 3 minutes, or until mushroom juices are released.

Bake for 30 minutes, until mushroom are tender and filling is golden brown.

Chop the mushroom into slices, add to chicken and sauté for 5 - 7 minutes, until the mushroom is softened.

Sprinkle in salt and cook, stirring occasionally, until mushroom liquid has evaporated.

Portobello mushroom cap is smothered in a yummy tomato sauce and topped with fresh mozarella cheese, fresh basil leaves and fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts into a hot gooey deliciousness!

Pulse the food processor several times, until the mushroom stems are finely chopped.

Cook for 10 minutes until mushroom mixture is browned.

Then add two crushed cloves of garlic, a sprinkling of dried herbs and some olive oil and sauté them for about three to four minutes, until the mushrooms turn slightly brown.

Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.

Bake in a preheated oven at 350 °F for 15 to 20 minutes or until mushrooms begin to brown.

Stir in the mushrooms and sausage and cook until the mushrooms soften, about 3 minutes.

Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water.

Cook for another 5 minutes, or until the mushrooms are cooked down and wilted.

Sprinkle the parmesan over the mushrooms and return to the oven for another 5 minutes, or until mushrooms turn a golden brown color.

Cook about 5 minutes, until the mushrooms are golden.

Allow to dry in the oven until mushrooms peel off the parchment paper.

Once vegetables are soft, add mushroom, apples, thyme and sage and cook for an additional 7 - 8 minutes, until mushrooms are soft.

Add the garlic and mushrooms to the pan and cook an additional 5 - 7 minutes until mushrooms are softened, stirring occasionally.

Season with salt to taste and cook until the mushrooms give off most of their liquid, 8 - 10 minutes.

Add mushrooms, salt, and pepper, and sauté, stirring frequently, until the mushrooms are tender.

Cover the pan and cook over a low to medium heat until the mushrooms are cooked.

Remove the cover and continue to cook, stirring occasionally, until the mushrooms are dry, shrunken, and slightly crisp, about 5 minutes more.

When all of the mushrooms have been filled, bake them for 30 minutes, or until the mushrooms are soft and the filling is cooked through.

Add the mushrooms, season with salt, to taste, and saute until the mushrooms are soft and have let off their moisture, about 4 to 5 minutes.

Cook for about 9 minutes, or until mushrooms are evenly browned and tender.

Cook 1 - 2 minutes, until mushrooms are cooked through, stirring regularly.

Add mushrooms and 1 teaspoon garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned.

Add mushrooms and fold until the mushrooms have a nice coating of sauce.

Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.

Sauté the mushrooms, kale and garlic with broth or oil over medium heat until the mushrooms are soft and the liquid has evaporated, about 10 to 15 minutes.

Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender.

Transfer to the oven and roast, stirring occasionally, until the mushrooms are tender and golden, 15 to 20 minutes.

Add mushrooms, garlic, thyme and sage; cook 7 to 8 minutes or until mushrooms are very deeply browned, stirring frequently.

Continue cooking until the mushrooms are golden and caramelized.

Next, add mushrooms, rosemary and garlic and continue to cook until the mushrooms are softened.

Cook until the mushrooms are soft and glistening, about 8 - 10 minutes, stirring occasionally.

Season lightly with salt and cook until the mushrooms are soft, about 5 minutes.

Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their liquid, just a few minutes.

Add mushrooms; cook, stirring occasionally, until mushrooms release moisture, about 5 minutes.

Cook, continuing to stir fry until mushrooms have released their juices and are cooked.

Simmer for about 10 minutes, stirring frequently, or until the mushrooms are tender.

Add the mushrooms, herbs, chilli, and fennel and sauté for another couple of minutes until the mushrooms begin to soften.

Cook for 4 minutes, flip and repeat on the other side for about 4 minutes more, or until the both mushrooms are almost cooked through.

Saute on medium heat until mushrooms get liquidy then add in chopped zucchini and carrots.

Add mushrooms to skillet and sauté until mushrooms start to soften, about 3 minutes.