Search results for: mushroom

Here are the search results for your query. Please use our advanced search page for more specific results.

Mushroom Potato Pie

Mushroom Potato Pie

If you’re looking for a hearty and protein-rich vegetable dish, then this red potato pie may be exactly what you want. We soaked the potato and mushroom (Portobello and Shimeji) layers with a heavy cream mixture and topped everything with grated cheese.

Mushroom Potato Pie Read More »

Ingredients Needed for Mushroom Potato Pie

1 tablespoon vegetable oil
8 ounces of portobello mushrooms, sliced
3 ounces of shimeji mushrooms
salt
pepper
2 tablespoons of butter
2 tablespoons of flour
10 fluid ounces of heavy cream
8 ounces of gruyère, grated
2 large red potatoes, thinly sliced

How to Make Mushroom Potato Pie

  1. Heat the vegetable oil in a pan over low heat and add the Portobello mushrooms. Cook and stir them until tender.
  2. Add the shimeji mushrooms. Cook and stir for 8 minutes.
  3. Season with salt and pepper and stir in. Remove from heat.
  4. Melt the butter in a pot over low heat, then add the flour. Cook and continuously stir until smooth.
  5. Add the heavy cream and 1/2 of the Gruyere cheese. Cook and stir for 1-2 minutes.
  6. Transfer 1/3 of the heavy cream mixture to a 10 or 12-inch round baking dish. Tilt it so the mixture covers the whole bottom of the dish.
  7. Add one layer of sliced red potatoes (use 1/2 of all the slices) and 1/2 of the cooked mushrooms. Pour over them some 1/2 of the remaining heavy cream mixture, then add another layer of red potatoes by using all the remaining slices. Finish with the remaining mushrooms and heavy cream mixture.
  8. Top with the remaining Gruyere cheese, season with pepper and bake for 1 hour at 380⁰F/190⁰C.
Sunny-Side-Up Pizza with Mushrooms

Sunny-Side-Up Pizza With Mushrooms

Vegetarian and packed with proteins. This is how this ricotta, mushroom, and broccoli pizza presents itself on your table. Serve it in a funny way by cooking the sunny-side-ups right on it. An easy visual clue as to how to portion the whole thing. Capisci?

Sunny-Side-Up Pizza With Mushrooms Read More »

Ingredients Needed for Sunny-Side-Up Pizza With Mushrooms

8 ounces of pizza dough
¾ cup ricotta
8 mushrooms, sliced
0.5 broccoli, cut into smaller pieces
2 teaspoons of balsamic vinegar
2 tablespoons of vegetable oil
½ tablespoon paprika
1 teaspoon garlic powder
1 ounce arugula
4 eggs
salt
pepper

How to Make Sunny-Side-Up Pizza With Mushrooms

  1. Line a baking tray with parchment paper and place the pizza dough on it. Coat it with ricotta and add the sliced mushrooms.
  2. Add the broccoli, vinegar, and oil to a bowl. Season with paprika and garlic powder and mix until even.
  3. Top the dough with the broccoli mixture and with arugula.
  4. Carefully add the eggs, season with salt and pepper, then bake for 15 minutes at 450⁰F/220⁰C.
  5. Portion it and serve it with a red dip.
Shimeji and Potato Pie

Shimeji Mushroom and Potato Pie

If you’re like us, the kind of people always ready to try a scrumptious savory pie, then you’ve landed on the right page. The boiled potato layer, topped with gooey Cheddar cheese and shimeji mushrooms, all soaked in a mixture of smoky onion and whisked eggs are going straight into the oven for 30 minutes.

Shimeji Mushroom and Potato Pie Read More »

Ingredients Needed for Shimeji Mushroom and Potato Pie

salt
5 medium potatoes
1 tablespoon olive oil
1 large onion, diced
6 eggs
butter for coating
3 ounces of cheddar, cubed
5 ounces of shimeji mushrooms
fresh parsley, chopped (for garnishing)
jalapeno, sliced (for garnishing)

How to Make Shimeji Mushroom and Potato Pie

  1. Fill a pot halfway with water, salt it and heat it.
  2. Add the potatoes and boil for 30 minutes.
  3. Heat the olive oil in a pan over low heat and add the onion. Cook and stir for 6 minutes. Set aside.
  4. Slice the cooked potatoes. Set them aside.
  5. Add the eggs to a bowl and whisk them.
  6. Add the cooked onion and stir it in.
  7. Line a 10-inch springform pan with parchment paper and coat it with butter.
  8. Add the sliced potatoes first, then add the Cheddar and the shimeji mushrooms. Pour the whisked egg mixture over them.
  9. Bake for 30 minutes at 350⁰F/175⁰C.
Oyster Mushroom and Cashew Soup

Oyster Mushroom and Cashew Soup

Check out this vegan soup. It’s a healthy broth made with blended cashews and oyster mushrooms. It’s flavored with lemon juice and a lot of dill. It’s actually a 15-minute job. The rest of the four hours are necessary for thoroughly soaking the cashews.

Oyster Mushroom and Cashew Soup Read More »

Ingredients Needed for Oyster Mushroom and Cashew Soup

3 ounces of cashew
water
1 tablespoon olive oil
1 pound oyster mushrooms, chopped
2 garlic cloves, crushed
salt
pepper
1 tablespoon lemon juice
1 tablespoon fresh dill

How to Make Oyster Mushroom and Cashew Soup

  1. Add the cashews to a bowl and cover them with water. Let them soak for 4 hours.
  2. Transfer them to a blender. Add 1.5 liters of water and blend until smooth. Set aside.
  3. Heat the olive oil in a pan over low heat, then add the mushrooms. Cook and stir for 7 minutes.
  4. Add the garlic, season with salt and pepper. Stir them in.
  5. Transfer the cooked mushrooms to a pot or a bowl, add the lemon juice and the cashew blend. Add the dill, stir in, then serve warm and garnished with lemon.
Shimeji Mushroom Soup

Shimeji Mushroom Soup

The umami-rich shimeji mushroom is the star of the show in this soup. But we added other mushrooms, too, for the sake of variety. Also, two carrots found their way into the pot, together with red onion. We flavored with thyme and bay leaves and we liked what we tasted. We hope you will, too.

Shimeji Mushroom Soup Read More »

Ingredients Needed for Shimeji Mushroom Soup

1 ounce butter
1 tablespoon olive oil
1 red onion, sliced
2 medium carrots, sliced
3 ounces of shimeji mushrooms
bay leaves
5 ounces of canned mushrooms
salt
pepper
fresh thyme
2 ½ cups of water

How to Make Shimeji Mushroom Soup

  1. Melt the butter in a pot over low-medium heat. Add the olive oil, onion, and carrots. Cook and stir until tender.
  2. Add the shimeji mushrooms and stir them in.
  3. Season with 2-3 bay leaves and add the canned mushroom mix. Stir them in and season with salt and pepper in the process.
  4. Add 1-2 tablespoons of fresh thyme, stir it in, then add the water. Boil for 25 minutes.
  5. Serve garnished with more fresh thyme.
Cashew and Mushroom Tartlets with Fried Eggs and Peas

Cashew and Mushroom Tartlets With Fried Eggs and Peas

This vegetarian dish is quite low in calories, not high on carbs and has it pretty much all: it has sweet potato, mushrooms, and cashews made into basil-flavored tartlets, it has peas and it even has fried eggs. So, what are you waiting for?

Cashew and Mushroom Tartlets With Fried Eggs and Peas Read More »

Ingredients Needed for Cashew and Mushroom Tartlets With Fried Eggs and Peas

1 sweet potato
1 tablespoon olive oil
5 ounces of frozen mushroom mix, thawed
3 ounces of cashew nuts
1 onion, halved
2 tablespoons of panko
1 egg
salt
1 teaspoon dried basil
pepper
12 ounces of peas
6 fried eggs

How to Make Cashew and Mushroom Tartlets With Fried Eggs and Peas

  1. Add the sweet potato to a baking dish, drizzle with olive oil and bake for 30 minutes at 400⁰F/190⁰C.
  2. Add the mushrooms, cashew nuts, and onion to a blender. Crush them.
  3. Transfer the blended mushrooms to a bowl. Cut the baked sweet potato lengthwise in half, scoop out the pulp and add it to the bowl. Add the panko, egg, and basil, too. Season with salt and pepper, then mix until even.
  4. Place 6 tartlet cups (about 4 inches in diameter) on a baking tray, fill them with the mixture, then bake for 30 minutes at 360⁰F/175⁰C.
  5. Fill a cooking pot halfway with water, salt it and bring to a boil.
  6. Add the peas, cover with the lid and boil for 15 minutes.
  7. Serve the tartlets topped with fried eggs over peas. Season with pepper and garnish with lemon and radish if you want.
Sweet Potato Fingers with Mushrooms and Peas

Sweet Potato Fingers With Mushrooms and Peas

Be it a vegetarian meal or a side-dish, this low-cal dish is a must for you to try. Our sweet potato dough is meant for 6-8 servings, but we used only half of it (3-4 servings), so we calculated the protein, carb, fat, and calorie signatures accordingly. Also, you may need to boil the dough fingers in two batches. Use a large skillet if you want to sauté all at once.

Sweet Potato Fingers With Mushrooms and Peas Read More »

Ingredients Needed for Sweet Potato Fingers With Mushrooms and Peas

1 large sweet potato
2 tablespoons of olive oil
salt
1 cup flour
4 garlic cloves, crushed
sage leaves
10 ounces of mushrooms, quartered
8 ounces of peas
pepper

How to Make Sweet Potato Fingers With Mushrooms and Peas

  1. Add the sweet potato to a baking tray and poke holes in it using a fork. Drizzle with 1 tablespoon of olive oil and bake for 30 minutes at 360⁰F/180⁰C.
  2. Cut the baked potato lengthwise in half, scoop out the pulp and transfer it to a bowl. Mash it.
  3. Season with salt and add the flour. Mix until even.
  4. Dust the work surface with flour and knead until you have a dough. Cut the dough lump in half and put one half in the refrigerator for later use.
  5. Cut the other dough half into 4 equal pieces. Take one and roll it until you get an approximately 1 to 1.5-inch thick dough roll. Cut it into 13-15 smaller pieces. Do the same with the remaining 3 pieces of dough. We’ve ended up with 60 pieces in total.
  6. Shape the little pieces of dough into 2 to 2.5-inch fingers.
  7. Fill a cooking pot halfway with water and bring it to a boil. Transfer the dough fingers to it and boil for 15 minutes. You may want to do this in 2 batches. Transfer them to a plate.
  8. Heat the remaining tablespoon of olive oil in a large skillet over low heat. Add the crushed garlic and season with 8-10 sage leaves. Cook and stir for a few seconds.
  9. Add the mushrooms and peas. Stir them in for 1 minute or so. Add the boiled dough fingers.
  10. Season with salt and pepper. Cook and stir for 2-3 minutes.

Mushroom-Stuffed Parmesan Cups

Meet the melted parmesan cups, or mini baskets if you like. Don’t they look funny? They are filled with cooked mushrooms and carrot, and they’re flavored with dill. These savory little bites may be what you’ll serve at your next get-together with your friends.

Mushroom-Stuffed Parmesan Cups Read More »

Ingredients Needed for Mushroom-Stuffed Parmesan Cups

6 tablespoons of parmesan, grated
7 ounces of mushrooms
1 carrot, shredded
1 tablespoon dill, finely chopped

How to Make Mushroom-Stuffed Parmesan Cups

  1. Line a baking tray with parchment paper and add the grated parmesan on it, so that you have 6 parmesan clusters. Bake for 5 minutes at 360⁰F/180⁰C.
  2. Fit each melted cheese disc thus formed into a small cup.
  3. Add the mushrooms to a blender and crush them.
  4. Heat 1-2 teaspoons of oil in a skillet over low heat and add the mushrooms. Stir them in.
  5. Add the shredded carrot and stir it in. Add the dill, season with some more grated parmesan and stir in.
  6. Fill each melted parmesan basket with veggie mixture. You can garnish them with finely sliced radish and dill sprigs.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

Grilled Mushrooms With Couscous Salad Read More »

Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Bell Pepper and Chorizo-Stuffed Mushrooms

Bell Pepper and Chorizo-Stuffed Mushrooms

Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.

Bell Pepper and Chorizo-Stuffed Mushrooms Read More »

Ingredients Needed for Bell Pepper and Chorizo-Stuffed Mushrooms

4 portobello mushrooms
vegetable oil
salt
pepper
4 teaspoons of pizza sauce
4 teaspoons of low moisture mozzarella, grated
1 tablespoon green bell pepper, diced
2 teaspoons of red bell pepper, diced
2 teaspoons of yellow bell pepper, diced
2 teaspoons of red onion, diced
2 ounces of chorizo (12 slices)
Italian seasoning

How to Make Bell Pepper and Chorizo-Stuffed Mushrooms

  1. Scrape out some of the mushrooms pulp using a teaspoon. Don’t overdo it because we need some mushroom pulp, too.
  2. Coat them on both sides with oil and season them with salt and pepper. Poke holes on their backside using a toothpick.
  3. Transfer them to a baking dish and bake for 10 minutes at 360⁰F/180⁰C.
  4. Add pizza sauce to each mushroom. Continue with mozzarella, diced bell peppers, red onion, and chorizo.
  5. Season with Italian seasoning and bake again for 12 minutes at 360⁰F/180⁰C.
Mushroom and Chicken Stew

Mushroom and Chicken Stew

Care for a protein-rich low-carb stew, anyone? Toss chicken breast, brown mushrooms, spices, and some veggies into the pot and from there it’s roughly 1 hour of simmering and occasional stirring which will end up in a meaty and warming dish.

Mushroom and Chicken Stew Read More »

Ingredients Needed for Mushroom and Chicken Stew

1 tablespoon olive oil
10 ounces of chicken breast, chopped
2 cups of water
2 garlic cloves, crushed
1 teaspoon smoked paprika
4 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon allspice
salt
pepper
2 carrots, sliced
1 large parsnip, diced
1 celery stick, chopped
2 small onions, quartered
4 ounces of brown mushrooms, sliced
1 tablespoon cornstarch

How to Make Mushroom and Chicken Stew

  1. Heat the olive oil in a pot over medium-high heat. Add the chicken breast. Cook and stir until golden brown.
  2. Add the water, garlic, smoked paprika, bay leaves, Worcestershire sauce, and all-spice. Season with salt and pepper and mix in.
  3. Cover with the lid and simmer for 30 minutes.
  4. Add the carrots, parsnip, celery, onion, and mushrooms. Stir them in, then cover with the lid and simmer for 20 minutes more.
  5. Quickly mix the cornstarch with a little water, then add it to the boiling pot. Mix it in and remove from heat.
Scroll to Top