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cod and veggie stew

Cod and Veggie Stew

Cod anyone? Forget the fish and chips and try this simple, yet delicious, stew. For it, we’ve first cooked bell peppers and mushrooms in thick tomato sauce and then added the cod fillets and simmered everything to perfection!

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Ingredients Needed for Cod and Veggie Stew

1 tablespoon vegetable oil
1 red onion, chopped
1 inch ginger piece, sliced
2 ounces of oyster mushroom
1 red bell pepper, chopped
1 yellow bell pepper, chopped
salt
pepper
1 cup tomato sauce
6 ounces of cod fillets
fresh parsley, chopped (for garnishing)

How to Make Cod and Veggie Stew

  1. Heat the vegetable oil in a saucepan over low heat.
  2. Add the onion and cook it until it starts getting tender. Add the ginger and oyster mushrooms. Cook and stir for 1 minute.
  3. Add the red bell pepper, yellow bell pepper and season with salt and pepper. Cook and stir for 6-8 minutes or until the bell peppers soften.
  4. Add the tomato sauce and cod fillet, cover with the lid and simmer for 20 minutes.
  5. Garnish with fresh parsley and serve.
Okra Bean Stew

Okra Bean Stew

For this veggie stew, we’ve simply combined onion, celery, mushrooms, okra, beans, and chickpeas. The result is a nutritious meal, just perfect for those evenings when you feel the need for something hearty and warm which doesn’t necessarily involve meat.

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Ingredients Needed for Okra Bean Stew

1 tablespoon vegetable oil
1 red onion, chopped
1 celery stick, chopped
½ green chili, sliced
2 ounces of mushrooms, chopped
2 garlic cloves, crushed
salt
1 cup tomato sauce
4 ounces of pickled okra
4 ounces of canned red beans
4 ounces of canned chickpeas
1 cup vegetable stock
1 tablespoon miso paste

How to Make Okra Bean Stew

  1. Heat the vegetable oil in a skillet, add the onion and cook it until it starts getting tender. Add the celery and green chili. Stir and cook.
  2. Add the mushrooms and garlic. Cook and stir a little more.
  3. Season with salt. Add the tomato sauce, okra, red beans, chickpeas, vegetable stock, and miso paste. Cook for 20-25 minutes or until reduced.
Chicken and Mushroom Quinoa Risotto

Chicken and Mushroom Quinoa Risotto

Are you a fan of risotto, but you’re also afraid of those pesky little carbs? You can replace rice with something healthier, like quinoa, and still obtain a delicious flavor and texture. Add some chicken breast, mushrooms (the more exotic, the better), a bit of spinach, and a touch of parmesan.

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Ingredients Needed for Chicken and Mushroom Quinoa Risotto

1 tablespoon vegetable oil
7 ounces of chicken breast, cubed
2 ounces of brown mushrooms, sliced
2 ounces of shimeji mushroom
2 ounces of enoki mushroom
1 spring onion, chopped
2 garlic cloves, crushed
½ cup quinoa
½ cup white wine
½ cup chicken stock
salt
pepper
½ cup parmesan, shredded
2 ounces of baby spinach

How to Make Chicken and Mushroom Quinoa Risotto

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken cubes and cook them for 15 minutes, or until golden, on all sides.
  3. Remove the chicken from the skillet and add the mushrooms to the remaining fat. Cook them for 2-3 minutes, stirring.
  4. Next, take them out and add the spring onion and garlic. Cook a few seconds, until they soften, then add the quinoa.
    Pour the white wine and chicken stock. Stir.
  5. Bring to a boil and then reduce the heat. Simmer everything for 15 minutes.
  6. Add the mushrooms and chicken to the cooked quinoa. Season with salt, pepper, and give it a good stir.
  7. Stir in the parmesan and fresh baby spinach, and cook for 1-2 more minutes!
Butter-Fried Scallops and Cauliflower Mash

Butter-Fried Scallops and Cauliflower Mash

Scallops are best if you’re looking for a special recipe to enjoy with your partner on Valentine’s Day. Not only they’re considered an aphrodisiac food, but they’re delicious and pretty easy to make. For this one, you have to sear the scallops in butter until they crisp on the outside – this will enhance their sweet taste. Serve them with smooth cauliflower mash, pan-fried mushrooms, and bacon.

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Ingredients Needed for Butter-Fried Scallops and Cauliflower Mash

1 cup milk
½ medium cauliflower head
1 vanilla pod
3 tablespoons of butter
8 scallops
2 tablespoons of vegetable oil
3 ounces of brown mushrooms, quartered
4 bacon slices
1 tablespoon chives, chopped

How to Make Butter-Fried Scallops and Cauliflower Mash

  1. Add the milk and cauliflower florets in a cooking pot over low heat. Also, scrape the vanilla pod. Bring to a boil and simmer for another 10 minutes.
  2. Add the cooked cauliflower to a blender and blend. Add 1 tablespoon of butter in the process.
  3. Blend again after adding 1 tablespoon of milk and the second tablespoon of butter. Set it aside.
  4. Melt the third tablespoon of butter in a skillet over low heat.
  5. Add the scallops and cook them for one minute on each side or until browned and caramelized. Set them aside.
  6. Heat the vegetable oil into a skillet over low heat, add the mushrooms and cook them until golden brown. Set them aside.
  7. Place the bacon slices into a baking dish and bake for 10 minutes at 400⁰F/200⁰C.
  8. Divide the scallops, mushrooms, bacon and cauliflower mash between two plates. Top with chopped chives and enjoy!
lentil and couscous balls

Lentil and Couscous Balls

A light, Middle-Eastern snack, these lentil and couscous balls sure should be tried if you’re a fan of this cuisine. You can add some mushrooms and onion to the mix, and serve them in a rich tomato sauce. Not bad for a vegetarian meal!

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Ingredients Needed for Lentil and Couscous Balls

2 tablespoons of vegetable oil
4 garlic cloves
1 cup canned tomatoes
1 onion, chopped
5 mushrooms, chopped
1 tablespoon soy sauce
salt
pepper
1 cup cooked lentils
½ cup cooked couscous
½ teaspoon active dry yeast
1 bread slice, soaked into water

How to Make Lentil and Couscous Balls

  1. Heat a skillet over medium heat.
  2. Add 2 garlic cloves and cook them until golden. Add the canned tomatoes, stir, and cook everything until the sauce thickens.
  3. Next, heat the remaining oil in a skillet over medium heat, and add the remaining garlic cloves.
    Add the onion, mushrooms, and soy sauce. Season with salt, pepper, and cook everything until golden.
  4. Preheat the oven to 400°F/200°C.
  5. Next, grab your blender and fill it with the cooked lentil, couscous, onion, and soaked bread. Add a pinch of active-dry yeast. Blend everything until smooth.
  6. Shape the mixture into 1.5 inches (4 cm) thick balls and place them in a ceramic baking dish.
  7. Keep it in the oven for the next 30 minutes.
  8. Serve them on top of the tomato sauce, with a touch of parsley sprinkled on top.
Chicken and Mushroom Quinoa

Chicken and Mushroom Quinoa

Serve your delicious chicken tonight with a healthy side! Quinoa is one of the hottest superfoods available and it goes very well cooked next to some mushrooms and baby spinach, flavored with a touch of white wine and garlic. As a finishing touch, you can grate parmesan on top!

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Ingredients Needed for Chicken and Mushroom Quinoa

4 ounces of mushroom, quartered
7 ounces of chicken breast
1 tablespoon vegetable oil
1 medium-sized onion, chopped
2 garlic cloves, thinly sliced
½ cup white wine
4 ounces of uncooked quinoa
1 cup vegetable stock
3 ounces of baby spinach
salt
pepper
¼ cup parmesan, shredded

How to Make Chicken and Mushroom Quinoa

  1. Cut the chicken breast into dices.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Cook the chicken for about 15 minutes, until golden. Take out the chicken and in the remaining fat add the onion and garlic. Cook them until golden, and add the mushrooms and white wine.
  4. Add the uncooked quinoa and pour the vegetable stock. Bring to a boil and top it with a lid. Simmer for the next 15 minutes.
  5. Season with salt, pepper, add the baby spinach and shred some parmesan on top.
  6. Stir, and cook for 1-2 more minutes.
    You can serve the dish with some more grated parmesan on top.

Beef Wellington With Ham

Truly a special meal for special occasions, Beef Wellington should be the star of your gathering. The recipe, a classic, consists of beef tenderloin, topped with mashed mushrooms and wrapped in a warm, crispy pastry. As a small twist, we’ve decided to add a few ham slices in the mix, and things turned out just alright!

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Ingredients Needed for Beef Wellington With Ham

14 ounces of mushroom
salt
pepper
2 tablespoons of vegetable oil
1 teaspoon butter
10 ounces of beef tenderloin
6 hams slices
½ puff pastry sheet
1 tablespoon english mustard
1 egg yolk

How to Make Beef Wellington With Ham

  1. Add the mushrooms to your blender and season them with salt and pepper. Blend until finely chopped.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the mushrooms and cook them for about 10 minutes, while stirring often.
  3. Add the remaining vegetable oil in a skillet over medium heat. Add the butter and melt it.
    Add the beef and season it with salt. Cook it for 2-3 minutes per side.
  4. Preheat the oven to 400°F/200°C.
  5. Lay a sheet of plastic foil on your wooden board and arrange the ham slices on it, in slightly overlapping rows. Evenly spread the mushroom paste over the ham.
  6. Lay the beef tenderloin on the side closest to you. Start rolling from that side towards the opposite end. Press it, removing the excess air.
  7. Lay the puff pastry sheet on your wooden board and level it with a rolling pin. Evenly spread the English mustard over it.
    Lay the roll in the middle of the pastry. Carefully wrap the beef with the pastry, fully covering it.
  8. Spread egg yolk over the pastry and superficially score it on top.
    Place it on a baking tray lined with parchment paper and cook it into the oven for the next 35 minutes!
Eggplant and Minced Meat Casserole

Eggplant and Minced Meat Casserole

If you’re an eggplant lover, try combining it with minced meat in a simple and delicious casserole. To spice things up, add some shimeji mushrooms when cooking the sauce. Lay the minced meat into a glass oven dish and top it with eggplant slices.

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Ingredients Needed for Eggplant and Minced Meat Casserole

2 tablespoons of vegetable oil 1 onion, chopped 3 ounces of shimeji mushroom, minced 10 ounces of minced meat (like pork) 4 tablespoons of tomato sauce 1 teaspoon seven spice powder 1 teaspoon coriander powder salt pepper 1 large eggplant, sliced fresh mint leaves fresh parsley for garnish

How to Make Eggplant and Minced Meat Casserole

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Cook and stir the onion until it starts getting tender. Add the shimeji mushrooms. Cook and stir for 2-3 minutes.
  3. Add the minced meat, shimeji and onion mixture, 2 tablespoons of tomato sauce, seven spice powder, coriander powder, and fresh parsley. Mix them together and season with salt and pepper in the process.
  4. Add the minced meat mixture to a baking dish and distribute it evenly. Place the mint leaves on it and then the eggplant slices. Drizzle on top the remaining tomato sauce.
    Bake for 35 minutes at 360⁰F/180⁰C.
  5. Serve garnished with fresh parsley.
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