I used fresh mushrooms, red miso, grated carrots and chicken breast.
I used fresh mushrooms and next time I'll use a whole cup of rice.
You can
use fresh mushrooms, sautéed and cooled, instead of the jarred ones.
Note: the mushrooms I used are canned, which is a personal preference, but you can
use fresh mushrooms instead.
Ingredients 1 ounce dried mushrooms * 4 Tbsp olive oil4 cups chopped onion2 cups chopped celery3 cups chopped carrot1 cup chopped fennel bulb (optional) Salt2 large garlic cloves, smashed (can leave skins on) 2 Tbsp tomato paste1 Tbsp fresh rosemary2 teaspoons dried thyme1 teaspoon black peppercorns4 bay leaves1 / 2 cup chopped parsley * If you want to
use fresh mushrooms instead, use about 5 - 6 ounces, thickly slice them, and dry sauté them first in a separate pan, until they are lightly browned and have given up some of their moisture.
You can double - shroom it (that is now a term) if you want, and / or
use fresh mushrooms instead of marinated.
Not exact matches
I was considering giving her this
mushroom pasta but have been looking into what miso paste actually is and see that commercially bought miso bought often contains a lot of salt but the
fresh Japanese stuff less so and is just a whole lot better for you... We were just wondering what brand of miso paste you
use and where you buy it?
Serve in bowls with a spoonful of cooked rice, some
mushroom slices,
fresh parsley, olive oil, a dollop of yogurt if
using, and an avocado toast.
Similar to their neighbors to the south in the Golden State, they
use soy, lemon and lime, ginger, garlic, dried
mushrooms and
fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of
mushrooms — I
used one large Portobello
mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime
Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
I've been enjoying both the Four Sigma Foods Chaga and Reishi «instant
mushroom beverages», just prepared with hot water as a tea as I find the flavour really pleasant (especially with a slice of
fresh ginger), but you can blend the powders into smoothies and
use them in baking, cooking and raw recipes.
I
used a mixture of nuts, a mix of
fresh mushrooms and dried shitake and added some spinach.
Use mushroom caps and zucchini rounds instead of dough for a
fresh spin on pizza night.
I didn't have any
mushrooms or bamboo shoots, so I
used some
fresh beats from my garden and onion instead.
You can
use any combination of dried and
fresh mushrooms here.
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.
A simplified spin on pasta di Bosco — which typically
uses veal stock, wine and dried porcini and
fresh Portobello
mushrooms — this 35 - minute pasta has plenty of bold flavor, with smoky bacon, meaty
mushrooms and
fresh tarragon.
Using salmon (smoked or
fresh), surimi, diced cheese,
mushrooms, spinach, leek, etc (alone or combined) instead of bacon.
Add a little more oil to the pan if it's very dry and add the
fresh mushrooms and the porcini if you're
using them.
I doubled the filling and
used 24 oz
fresh mushrooms and it filled them almost perfectly.
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
Ingredients: Shrimp (I
used 7 jumbo shrimp) 1 cup
fresh spinach 1/4 onion (sliced) 1 cup sliced
mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
I made this for dinner last night - my hubby doesn't like cabbage, so I
used mushrooms and a little extra dill because I LOVE
fresh dill and is was AWESOME!
Chefs
use dehydrated
mushrooms to add intense
mushroom flavor to soups and stews —
fresh mushrooms might add flavor, but would also release lots of water, thinning everything out.
sliced
mushrooms (I
use cremini) chopped
fresh parsley or dried parsley, for garnish
You can
use any combination of
mushrooms you want for this recipe - whatever is available in your store and whatever looks good and
fresh.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini
mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button
mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of
fresh basil leaves, chopped 2 tablespoons
fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I
used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello
mushrooms / eggplant / peppers, grilled shrimp or chicken,
fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
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)
Soak
mushrooms (if
using dried) in warm water for ~ 20 minutes before slicing, or, if
using fresh simply finely slice.
However I do love
using fresh mozzarella because it's a bit lower in fat - the one slice I
used to top each
mushroom has about 5 grams.
I didn't have tomato paste so I
used about a cup of tomato sauce and I stirred in spinach and chopped
fresh mushrooms at the end.
I think it's fair to assume that a person could
use a variety of
fresh mushrooms for this dish.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini
mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I
used half
fresh chopped thyme and half dried oregano, but
use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
There were
fresh white button
mushrooms on sale at Kroger, and I had a whole ton of lean ground turkey I wanted to
use up, so I decided to make burgers!
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild
mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
Toppings: cheese (I
used an Italian cheese blend) meat (optional - I
used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini
mushrooms,
fresh tomatoes, and caramelized red onions)
fresh herbs (such as basil and oregano)
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's
Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons
fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have
used linguine
If you opt not to
use (or can't find) the dried porcinis, consider adding an extra handful of
fresh mushrooms to keep the proportions balanced.
This coconut chickpea curry recipe is a tasty infusion of ingredients
using fresh ginger, cardamom seeds, turmeric, coriander, sweet potatoes and
mushrooms.
This coconut chickpea curry recipe is a tasty infusion of ingredients
using things like
fresh ginger, cardamom seeds, turmeric, coriander, sweet potatoes and
mushrooms.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown
mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (
fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (
use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
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
Used button
mushrooms instead of shitake and added pesto in place of the
fresh basil.
Celery,
mushrooms, parsnips, tomatoes, turnips, are all fair game as well as most
fresh herbs like parsley, thyme sprigs, or even rosemary (although that one will be strong so don't
use very much).
used Rancho Gordo Christmas Limas and did simple portobellas and white & crimini
mushrooms, some 47 lb Rooster Cabernet & added
fresh chopped sage and rosemary.
While I
used portabella
mushrooms in the sausage because of their depth of flavor, feel free to
use any kind of
fresh mushrooms.
I'm
using red quinoa (since that's what I had in the pantry) and adding some white
mushrooms,
fresh garlic, and yellow squash.
I think the reason for that is the outright simplicity of this recipe, I was probably trying too hard before, roasting the
mushrooms,
using exotic
mushrooms, tons of
fresh herbs etc..
I felt that this texture would be best showcased in a delicious healthy veggie burger,
using an umami - rich marinade flavoured with smoked chipotle chilli, dried shiitake
mushroom, plenty of
fresh garlic and soy sauce.