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Pork and Asparagus Stir-Fry on Rice

Don’t know what to do with some delicious pork tenderloin? Cook it next to some mushrooms and asparagus and serve it on a bed of flavored rice. To spice things up, we’ve infused the rice with rosemary and star anise.

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Ingredients Needed for Pork and Asparagus Stir-Fry on Rice

2 rosemary sprigs
2 star anise
salt
5 ounces of rice
12 ounces of pork tenderloin
1 tablespoon vegetable oil
1 red onion, chopped
pepper
4 mushrooms, thinly sliced
½ lime
orange zest
1 tablespoon soy sauce
1 teaspoon dried oregano
4 asparaguses stalks
1 teaspoon white sesame seeds
spring onion

How to Make Pork and Asparagus Stir-Fry on Rice

  1. Heat a saucepan over medium heat and fill around half of it with water. Add a pinch of salt, 1 rosemary sprig and star anises. Add the rice and cook it according to the instructions on the package.
  2. Slice the pork tenderloin in about 0.8 inches (2 cm) thick slices.
  3. Heat the vegetable oil in a skillet over medium heat. Add the pork and season it with salt and pepper. Add the remaining rosemary sprigs and mushrooms.
  4. Cook the pork for 10 minutes. Add lime juice, orange zest, soy sauce, and dried oregano.
  5. Add the asparagus stalks and cook for an additional 2 minutes.
  6. Add white sesame seeds, stir, and turn off the heat.
  7. Serve the pork and asparagus with the rice side.

Deep Fried Beef and Veggies

Deep-frying is one of the best cooking method – not only that the meat cooks fast due to the high temperature, but the result is a more delicious meet thanks to the oils that seal in the flavors. So… next time, try this deep-fried beef with a side of mushrooms, carrots and broccoli.

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Ingredients Needed for Deep Fried Beef and Veggies

8 ounces of beef tenderloin
½ cup flour
vegetable oil for frying
1 red onion, cut into quarters
2 mushrooms, quarters
4 carrots, small size, peeled
salt
pepper
1 teaspoon red wine vinegar
6 broccoli florets

How to Make Deep Fried Beef and Veggies

  1. Slice the beef tenderloin.
  2. Put the flour in a large bowl and coat the beef with it.
  3. Heat vegetable oil in a deep skillet and fry the beef slices until brown.
  4. Lay a paper sheet on a large plate and remove the deep-fried beef on it, to absorb the excess fat.
  5. Heat 1 tablespoon of vegetable oil in a skillet and throw the red onion.
  6. Stir, then add the mushrooms, carrots, salt, pepper, and red wine vinegar.
  7. Stir and cook for about 2-3 minutes.
  8. Add the broccoli and cook for 2 more minutes.
  9. Serve the steak with stir-fried veggies.

Three-Cheese and Mushroom Polenta

We don’t know how you feel about polenta, but this one, made three types of cheese, is absolutely amazing – not only that the cheese makes the polenta soft and creamy, but it infuses it with a wonderful cheesy taste! And that’s not all: add mushrooms on top for a complete experience!

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Ingredients Needed for Three-Cheese and Mushroom Polenta

5 cups of water
1 cup milk
salt
2 ounces of mixed wild dried mushroom
2 ounces of fresh mozzarella
7 ounces of feta cheese
3.5 ounces of low moisture mozzarella
1 ½ cups of cornmeal
3 tablespoons of butter
3 garlic cloves
2 rosemary sprigs
1 spring onion, slices

How to Make Three-Cheese and Mushroom Polenta

  1. Fill a saucepan halfway with water and put it on the stove, on medium heat.
  2. Add the milk and salt. Bring the liquid to a simmer.
  3. Soak the dried mushrooms in warm water to re-hydrate them for 30 minutes.
  4. Slice the fresh mozzarella, crumble the feta cheese, grate the low moisture mozzarella.
  5. When the water and milk mixture starts to simmer, add about 1/2 cup (60 grams) of cornmeal gradually, while whisking.
  6. Add 2 tablespoons of butter and the cheeses and mix using a wooden spoon, until the cheeses melt and they are well combined with the cornmeal. If the polenta is too thin, add more cornmeal until you reach the desired consistency.
  7. Melt the remaining butter (1 tablespoon) in a skillet, on stove.
  8. Press the flat side of the knife against the garlic cloves to crush it just a little.
  9. Cook the garlic clove in butter, to flavor the fat.
  10. Squeeze and drain the excess water from the mushrooms and add them to the skillet.
  11. Add the rosemary, salt, and pepper. Stir, then remove the garlic cloves.
  12. Cook the mushrooms for 3-4 more minutes.
  13. Serve the hot cheesy polenta with fried mushrooms and spring onion.

Mushroom Soup

When making mushroom soup, you usually blend it at the end to get a creamy and smooth consistency, right? But if you want to experiment with your soup, let the mushrooms as is for a crunchier experience!

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Ingredients Needed for Mushroom Soup

1 teaspoon butter 1 onion, chopped 2 tablespoons of tomato sauce 4 cups of chicken stock 2 potatoes, cut into cubes 2 bay leaves, dried 3 ounces of champignon mushrooms, slices 2 ounces of pleurotus mushroom, slices dill, chopped ⅓ cup heavy cream sesame seeds

How to Make Mushroom Soup

  1. Melt the butter in a deep skillet.
  2. Add the onion and cook it until soft.
  3. Add the carrots, tomato sauce, chicken stock, potatoes, and bay leaves.
  4. Season with salt and pepper, then bring the liquid to a boil.
  5. Add the mushrooms and dill. Stir, cover the skillet with a lid, and then let it simmer for about 10 more minutes.
  6. Add the heavy cream in a bowl, then pour over it 1-2 tablespoons of hot liquid from the skillet and stir well.
  7. Pour this mixture into the skillet and combine it into the soup. Cook everything for one more minute then turn off the heat.

Hot and Sour Soup

Wood ear mushrooms, chicken breast, tofu, a lot of chili, vinegar, and eggs – it sounds like a Chinese-style soup? Well, this is a classic hot and sour soup, and you should totally try it!

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Ingredients Needed for Hot and Sour Soup

3 cups of chicken stock 2 cups of water 7 ounces of tofu, cut into cubes 5 ounces of chicken breast, cut into medium cubes 1 chili pepper, seeds removed, chopped 1 teaspoon chili sauce ¼ cup tomato sauce 1 teaspoon chili seasoning mix 1 teaspoon white wine vinegar 2 eggs, whisked 1 spring onion, slices ¼ cup cheddar, shredded 2 pork chops

How to Make Hot and Sour Soup

  1. Put the chicken stock and water in a large saucepan on medium heat.
  2. Add the carrot slices, tofu, and chicken. Bring the soup to a boil.
  3. Add the chopped chili, chili sauce, tomato sauce, chili seasoning mix, and white wine vinegar in a bowl. Set aside this hot sauce.
  4. Add the wood ear mushrooms and the hot sauce.
  5. Season with salt.
  6. When the carrot and chicken are cooked through, lower the heat and add the whisked eggs gradually, while you stir continuously.
  7. Serve the soup with spring onion and, if you want, add some more chili on top.

Herb Roasted Salmon With Veggies

When we’re thinking of a good fish dinner, the delicious salmon is probably the first fish that comes to mind. And a good way to prepare it is by dressing it in herbs, and then cooking it in the oven alongside some vegetables, to help release its delicious flavors. You can serve it with zucchini, bell pepper, mushrooms, and cherry tomatoes!

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Ingredients Needed for Herb Roasted Salmon With Veggies

1 teaspoon coriander powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt
½ cup lemon juice
1 tablespoon olive oil
2 garlic cloves, chopped
2 salmon fillets, around 7 ounces each
1 zucchini, thinly sliced
1 yellow bell pepper, sliced
12 mushrooms, thinly sliced
4 cherry tomatoes, sliced

How to Make Herb Roasted Salmon With Veggies

  1. First add the spices and salt in a bowl.
  2. Add the garlic, pour the lemon juice and olive oil over them and mix.
  3. Add the salmon fillets and coat them with spices.
  4. Preheat the oven to 360°F/180°C.
  5. Line a baking tray with parchment paper and place the salmon fillets over it.
  6. Lay the bell pepper, zucchini, mushrooms, and cherry tomatoes next to the salmon.
  7. Pour the remaining marinade.
  8. Slide the tray into the oven for the next 20 minutes!

Mushroom and Mincemeat Casserole

When making a casserole, you have the liberty of combining all sorts of ingredients. For this one, we’ve paired some mincemeat with mushrooms and topped everything with two types of cheese. Simple, yet, delicious!

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Ingredients Needed for Mushroom and Mincemeat Casserole

1 teaspoon vegetable oil
1 white onion, diced
1 green bell pepper, chopped
6 mushrooms, sliced
salt
pepper
14 ounces of minced meat
5 garlic cloves
1 red chili, diced
6 black olives, pitted and sliced
2 eggs
½ teaspoon diced chives
¼ cup milk
2 potatoes, peeled and shredded
½ cup cheddar, shredded
½ cup low moisture mozzarella, shredded

How to Make Mushroom and Mincemeat Casserole

  1. Preheat the oven to 390 degrees F/200 degrees C.
  2. Heat the vegetable oil in a skillet.
  3. Cook the onion until soft and translucent.
  4. Add the green bell pepper, mushrooms, salt, and pepper.
  5. Stir and cook them together until the veggies soften a little.
  6. Add the minced meat and mix.
  7. Crush 3 garlic cloves and add them to the skillet.
  8. Cook until the meat turns white, then add 2-3 tablespoons of water and simmer.
  9. Add red chili, olives, and cook further until the meat is cooked through.
  10. Crack the eggs and add them to a bowl.
  11. Add chives, salt, pepper, the remaining garlic (crushed), and the milk. Whisk everything.
  12. When the meat is cooked through, transfer the mixture to a baking dish.
  13. Add an even layer of shredded potatoes.
  14. Add the egg mixture.
  15. Top with shredded Cheddar and mozzarella.
  16. Bake the casserole for 50 minutes.

Turkey and Leek Curry

If you have some leftovers from last night’s hefty dinner, here is a nice way to enjoy them in a totally different dish. You can make this delicious Indian curry by adding the leftovers next to some mushrooms and leek. Add garam masala, ginger, and coconut milk to the curry, and enjoy its delightful flavors.

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Ingredients Needed for Turkey and Leek Curry

1 tablespoon vegetable oil
1 tablespoon garam masala
0.5 ounce ginger, shredded
6 mushrooms, thinly sliced
7 ounces of leftover turkey
1 leek, white and pale-green parts only, sliced
½ red chili, thinly sliced
¼ cup coconut milk
½ lime

How to Make Turkey and Leek Curry

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the garam masala, and ginger. Stir for 10 seconds.
  3. Add the mushrooms and leftover turkey, and cook them until browned. Add the leek, red chili, and coconut milk.
  4. Cook everything for 8-10 minutes, while stirring.
  5. Squeeze the juice of half a lime over the curry, mix and serve hot!

Leftover Turkey and Zucchini Tacos

Put those turkey leftovers to good use and make these wonderful tacos tonight! All you have to do is cook some veggies, mix them with the leftover turkey and wrap everything in a tortilla! We’ve used zucchini and carrots for the vegetable filling, but you can use almost anything, from bell peppers and green peas to mushrooms and eggplant. Serve these tacos with yogurt on top for a fresh touch!

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Ingredients Needed for Leftover Turkey and Zucchini Tacos

1 tablespoon vegetable oil
1 red onion, sliced
½ carrot, grated
½ zucchini, cut into sticks
6 ounces of turkey leftovers, sliced
2 tablespoons of tomato sauce
1 tablespoon sweet corn
2 tortilla wraps
4 tablespoons of yogurt
8 lettuce leaves

How to Make Leftover Turkey and Zucchini Tacos

  1. Heat the vegetable oil in a skillet and cook the onion slices, for a few minutes.
  2. When the onion starts to soften, add the carrot. Stir and continue to cook for 2 minutes before adding the zucchini and the turkey leftovers.
  3. Season with salt, then add tomato sauce.
  4. Add the sweet corn and stir everything. Keep on heat for 1 more minute.
  5. Warm the tortilla wraps on both sides, then fold them like a taco and stuff them with turkey mixture.
  6. Top with yogurt and serve warm!

Shrimp and Mushroom Pasta

Are you a shrimp fan? Their unique flavor pairs surprisingly well with the mild taste of broccoli and mushrooms. Make this combo and add it to your cooked pasta. The result is a light, healthy, but deeply flavored meal you’ll surely enjoy.

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Ingredients Needed for Shrimp and Mushroom Pasta

1 teaspoon vegetable oil
0.5 inch - ginger root
8 mushrooms
salt
6 broccoli florets
10 shrimp
2.5 ounces of corkscrew pasta
½ cup heavy cream
nutmeg

How to Make Shrimp and Mushroom Pasta

  1. Heat the vegetable oil in a wok or a large skillet.
  2. Grate the ginger, halve the mushrooms, and add them to the wok. Stir-fry them for 2-3 minutes, until golden. Add a pinch of salt.
  3. Throw in the broccoli florets and shrimp and continue to stir-fry them for a few minutes.
  4. Fill a saucepan with water and bring it to a boil.
  5. Add the corkscrew pasta in the saucepan and cook them according to the package directions.
  6. Drain the pasta and add them into the wok with heavy cream. Mix and let them simmer for 1-2 minutes.
  7. Grate some nutmeg and, when the pasta absorb the sauce, the dish is ready.
  8. Serve warm!

Broccoli and Mushroom Spaghetti

When you arrive home late and you’re starving, one of your best options is to cook some spaghetti? But this doesn’t mean you must eat a poor tasting meal! Enrich your dish with two types of mushrooms, broccoli, and baby spinach and you’ll feel blessed to have made this recipe!

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Ingredients Needed for Broccoli and Mushroom Spaghetti

1 tablespoon olive oil
8 mushrooms
8 chanterelle mushrooms
10 broccoli florets
1 cup heavy cream
½ cup water
3.5 ounces of baby spinach
2 chili peppers
5 ounces of spaghetti
1.25 ounces of parmesan

How to Make Broccoli and Mushroom Spaghetti

  1. Heat the olive oil in a large skillet.
  2. Cut the mushrooms into quarters, add them to the skillet and stir, cooking them on high heat.
  3. Add the chanterelle. Stir and cook them together for 1-2 minutes.
  4. Add the broccoli, cook 2-3 more minutes, then add the heavy cream and the water. Mix and let it simmer.
  5. Season with salt and continue to simmer. Mix.
  6. Meanwhile, put water in a pan and bring it to a boil.
  7. Put the spaghetti in the pan and cook according to package directions.
  8. Add the baby spinach and the chili peppers to the skillet. Stir.
  9. Drain the pasta and add it to the skillet.
  10. Mix everything, grate the parmesan, mix again and divide between two plates.

Shrimp and Mushroom Omelet

Have you ever tried shrimp for breakfast? They may not be the first thing that come to mind when you think of it, so we suggest you give this recipe a chance. It involves pairing shrimp with eggs and mushrooms. The result is a delicious omelet, with a rich and fluffy texture!

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Ingredients Needed for Shrimp and Mushroom Omelet

1 tablespoon vegetable oil
6 mushrooms, chopped
1 teaspoon butter
6 shrimp
1 teaspoon salt
3 eggs
1 red chili, thinly sliced
1 spring onion, chopped

How to Make Shrimp and Mushroom Omelet

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the mushrooms and butter, and wait for it to melt. Cook the mushrooms for 2-3 minutes, until golden.
  3. Add the shrimp, season them with salt, and cook them for 1 minute.
  4. Add the eggs. Lower the heat and stir in the pan. Add the sliced chili.
  5. Cook the eggs until they look slightly undone. Turn off the heat and leave them in the pan for about half of a minute. They will continue to cook themselves thanks to the heat of the pan.
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