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Three-Mushroom Soup

Three-Mushroom Soup

Oh, look, another mega-delicious creamy soup! It is packed with vegetable proteins brought in by the Champignon, Pleurotus, and Shimeji mushrooms. Umami-rich, onion-smoky, and soft, this should be enjoyed while warm.

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Ingredients Needed for Three-Mushroom Soup

1 teaspoon olive oil
1 medium onion, diced
2 celery sticks, chopped
2 garlic cloves, crushed
¼ cup fresh parsley, chopped
1 cup champignons, chopped
1 cup Pleurotus, torn up
1 cup shimeji mushrooms, chopped
salt
pepper
3 cups of vegetable stock
½ cup low-fat cream

How to Make Three-Mushroom Soup

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the garlic and parsley and stir them in. Add all the mushrooms and stir them in.
  3. Season with salt and pepper, then add the vegetable stock. Stir in, cover with the lid, bring to boil, and cook for 10-15 minutes.
  4. Add the low-fat cream and stir it in. Mash the mixture using a hand blender.
Mushroom-Stuffed Tomatoes

Mushroom-Stuffed Tomatoes

Serve this vegetarian dish warm or cold, as the main course, as a starter, or even as a side. Regardless, it is protein-rich, low-carb, and delicious. Although most of the pulp gets scooped out and discarded (we’ve gulped down ours!), the tomatoes retain their juiciness. Enjoy them and their cheesy mushroom filling.

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Ingredients Needed for Mushroom-Stuffed Tomatoes

1 teaspoon olive oil
14 ounces of brown mushrooms, minced
1 medium onion, minced
2 garlic cloves, crushed
salt
pepper
10 ounces of baby spinach
½ cup low-fat feta, crumbled
6 medium tomatoes

How to Make Mushroom-Stuffed Tomatoes

  1. Heat the olive oil in a skillet over medium-high heat and add the mushrooms. Cook and stir until they start changing color.
  2. Turn the heat to low. Add the onion and garlic and stir them in. Season with salt and pepper and stir in. Cook for 30 seconds or so.
  3. Add the spinach. Cook and stir until wilted. Add the feta and stir it in. Remove from heat.
  4. For each tomato cut off the stem end and scoop up the pulp using a spoon. Discard the pulp, but keep the stem ends.
  5. Stuff the tomatoes with mushroom and spinach mixture, then top each with its cap. Transfer to a roomy baking dish and bake for 15 minutes at 400⁰F/200⁰C.
Mushroom Frittata Muffins

Mushroom Frittata Muffins

These protein-rich delicious bites are a wonderful way to start your day. To get these savory frittata muffins on your table you need to saute some mushrooms in smoky onion and olive oil. Then bake this mixture into a cheesy flourless egg batter. Our advice: use bigger muffin pans, much bigger.

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Ingredients Needed for Mushroom Frittata Muffins

1 teaspoon olive oil
1 medium onion, minced
2 cups of mushrooms, sliced
4 yolks
2 egg whites
1 tablespoon skim milk
1 teaspoon Worcestershire sauce
2 tablespoons of Emmental, grated
salt
pepper

How to Make Mushroom Frittata Muffins

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms and sautee them until deep brown. Remove from heat.
  3. Add the yolks, whites, skim milk, Worcestershire sauce, and Emmental cheese to a bowl. Season with salt and pepper, then whisk using a hand mixer.
  4. Fill a 6-cup muffin pan with the mushroom mixture, then pour the batter over them. Bake for 20 minutes at 360⁰F/180⁰C.
Potato, Mushroom, and Lentil Soup

Potato, Mushroom, and Lentil Soup

Making soup can be a super-easy task. Take this case, for instance. Here it’s all about tossing the vegetables into a pot, doing some stirring and letting it simmer. Potatoes, brown mushrooms, lentils, and other goodies, all cooked in vegetable stock and flavored with thyme and soy sauce.

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Ingredients Needed for Potato, Mushroom, and Lentil Soup

1 medium onion, minced
2 medium carrots, diced
3 garlic cloves, minced
2 medium potatoes, diced
7 ounces of brown mushrooms, sliced
4 cups of vegetable stock
2 cups of water
2 cups of lentils
1 teaspoon dried thyme
2 teaspoons of soy sauce
2 ounces of kale

How to Make Potato, Mushroom, and Lentil Soup

  1. Add the onion, carrots, garlic, potatoes, mushrooms, vegetable stock, and water to a cooking pot over low heat. Stir in, then bring to a boil.
  2. Add the lentils, thyme, and soy sauce. Stir in, cover with the lid and simmer for 35-40 minutes.
  3. Add the kale, stir it in and remove from heat.
Creamy Mushroom and Quinoa Soup

Creamy Mushroom and Quinoa Soup

Is there truly a time of the year when the creamy soups are out of place? No, it is not. No matter if you serve them warm in bad weather or eat them cooled when it’s hotter, it’s all the same: a soft and nutritious experience. This time let the champignons and brown mushrooms do their thing together with quinoa and coconut milk.

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Ingredients Needed for Creamy Mushroom and Quinoa Soup

1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, crushed
3 ounces of champignons, diced
3 ounces of brown mushrooms, diced
2 tablespoons of quinoa flour
2 cups of coconut milk
3 cups of vegetable stock
salt
pepper
⅓ cup quinoa

How to Make Creamy Mushroom and Quinoa Soup

  1. Heat the olive oil in a saucepan over low heat and add the onion and garlic. Cook and stir until tender.
  2. Add the Champignons and brown mushrooms and stir them in. Add the quinoa flour and do the same.
  3. Add the coconut milk and vegetable stock, season with salt and pepper, stir in and bring to a boil.
  4. Add the quinoa, stir it in, then cook for 15-20 minutes.
Ginger Mushroom Oatmeal

Ginger Mushroom Oatmeal

When running out of time and when you are a big fan of oats, try this hot and spicy porridge for your breakfast. Make it hearty by mixing in mushrooms and topping it with a soft-boiled egg. We flavored ours with soy sauce and beef stock, but you can always make yours vegetarian.

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Ingredients Needed for Ginger Mushroom Oatmeal

2 cups of water
1 cup beef stock
1 cup fine oats
1 teaspoon butter
7 ounces of brown mushrooms, sliced
1 teaspoon ginger, shredded
1 teaspoon soy sauce
½ teaspoon chili flakes
1 spring onion, chopped
1 soft boiled egg

How to Make Ginger Mushroom Oatmeal

  1. Add the water and beef stock to a cooking pot and heat it over low heat.
  2. Gradually add the fine oats while vigorously stirring. Cook for 15-20 minutes. Set aside.
  3. Start melting the butter in a skillet over low heat. Add the mushrooms and stir them for up to 2 minutes.
  4. Stir in the ginger, soy sauce, chili flakes, and spring onion.
  5. Transfer the mushroom mixture to the oat porridge pot. Mix until even. Serve topped with a soft boiled egg.
Shimeji and Brown Mushroom Chicken Soup

Shimeji and Brown Mushroom Chicken Soup

Suffering from a cold? Don’t worry, we have the right medicine for you. A protein-rich, warming, and comforting soup made with two types of mushrooms and cooked pulled chicken breast. Increase the warming factor by making it hot: jalapeno, sriracha, and ginger-hot. Sharpen it with soy sauce and lemon juice. There you have it.

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Ingredients Needed for Shimeji and Brown Mushroom Chicken Soup

3 ounces of shimeji mushrooms
3 ounces of brown mushrooms, sliced
boiled water
1 tablespoon olive oil
1 large spring onion, chopped
1 teaspoon ginger, shredded
3 ounces of canned soy sprouts
1 yellow jalapeno, julienned
7 ounces of cooked chicken breast, pulled
4 cups of beef stock
2 tablespoons of soy sauce
1 teaspoon sriracha
3 tablespoons of lemon juice

How to Make Shimeji and Brown Mushroom Chicken Soup

  1. Add the mushrooms to a bowl and cover them with the boiled water. Let them soak for 5 minutes.
  2. Heat the olive oil in a cooking pot over low heat. Add the spring onion and ginger and stir them in.
  3. Add the soaked mushrooms. Stir them in. Do the same with the soy sprouts and jalapeno.
  4. Add the pulled chicken meat, beef stock, soy sauce, sriracha, and lemon juice. Stir them in, then simmer for 15 minutes.
Pancetta, Mushroom, and Bean Stew

Pancetta, Mushroom, and Bean Stew

This dish is nutritious, hearty, and warming in a manner befitting a stew. Use pancetta, two types of mushrooms, and two types of beans to get an extra-filling protein-rich result. Flavor with parsley and bay leaves and enjoy.

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Ingredients Needed for Pancetta, Mushroom, and Bean Stew

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, minced
2 medium carrots, chopped
1 cup wood ear mushrooms, minced
1 cup black trumpet mushrooms, minced
1 celery stick, chopped
2 garlic cloves, crushed
7 ounces of pancetta, diced
1 cup canned red beans
1 cup canned white beans
1 cup water
2 teaspoons of tomato paste
salt
pepper
4 bay leaves
½ cup fresh parsley, chopped

How to Make Pancetta, Mushroom, and Bean Stew

  1. Add the butter and olive oil to a saucepan over low heat. As the butter melts add the onion. Cook and stir until tender.
  2. Add the carrots and the two types of mushrooms. Cook and stir for up to 1 minute.
  3. Add the celery, garlic, and pancetta. Stir them in, then cover with the lid and cook for 10 minutes.
  4. Add the red and white beans and the water. Stir in. Add the tomato paste, season with salt and pepper and stir.
  5. Add the bay leaves, cover with the lid and simmer for 15 minutes. Add the fresh parsley, stir in and remove from heat.
Creamy Mushroom and Potato Soup

Creamy Mushroom and Potato Soup

What about a warming and protein-rich cream soup for “when the weather outside is frightful”? A vegetarian dish unbelievably buttery and creamy just waiting to warm your soul. Give it a hot touch with paprika and flavor it with thyme, onion, and vegetable stock.

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Ingredients Needed for Creamy Mushroom and Potato Soup

1 tablespoon butter
1 teaspoon olive oil
1 large onion, minced
2 garlic cloves, minced
1 pound frozen mushroom mix
2 medium potatoes, cubed
pepper
1 teaspoon dried thyme
salt
1 teaspoon paprika
2 cups of vegetable stock
½ cup heavy cream

How to Make Creamy Mushroom and Potato Soup

  1. Add the butter and olive oil to a cooking pot over low heat. As the butter melts add the onion and garlic. Stir them in.
  2. Add the mushrooms and potatoes and stir them in. Season with dried thyme, salt, and pepper. Add the paprika and vegetable stock, stir in, then simmer for 30 minutes.
  3. Gradually add the heavy cream while stirring. Remove from heat, blend using a hand blender and serve.
Bacon and Chanterelle Mushroom Tagliatelle

Bacon and Chanterelle Mushroom Tagliatelle

There is no limit to the degree of deliciousness the bacon pasta can reach. And no stop as to how much you can improve this scrumptious combination even more. Cooked in butter and paired with meaty Chanterelle mushrooms, the irresistible bacon with tagliatelle is truly delicious.

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Ingredients Needed for Bacon and Chanterelle Mushroom Tagliatelle

1 teaspoon vegetable oil
4 ounces of bacon, chopped
1 ounce butter
7 ounces of chanterelle mushrooms
2 garlic cloves, crushed
salt
pepper
2 tablespoons of heavy cream
4 ounces of cherry tomatoes, halved
7 ounces of cooked tagliatelle
1 teaspoon fresh thyme, chopped

How to Make Bacon and Chanterelle Mushroom Tagliatelle

  1. Heat the oil in a skillet over medium heat and add the bacon. Fry and stir until translucent.
  2. Add the butter and lower the heat. Cook and stir until it melts.
  3. Add the mushrooms. Cook and stir for 7 minutes. Add the garlic, season with salt and pepper. Stir them in.
  4. Add the heavy cream and stir it in. Do the same for the cherry tomatoes, then for the cooked tagliatelle. Garnish with thyme and remove from heat.
Honey-Glazed Coquelet Stuffed with Mushrooms

Honey-Glazed Coquelet Stuffed With Mushrooms

Pair the mushrooms with chicken meat and you get a dish rich in proteins. Stuff a coquelet with a mixture of leek and mushrooms sautéed in olive oil and you get a savory and delicately meaty combination. Glaze it with a mildly hot mixture of honey and olive oil and enjoy.

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Ingredients Needed for Honey-Glazed Coquelet Stuffed With Mushrooms

4 teaspoons of olive oil
1 medium onion, diced
4 ounces of mushroom, sliced
1 small leek, chopped
2 garlic cloves, crushed
1 teaspoon cumin powder
salt
1 coquelet (about 1 pound)
2 tablespoons of honey
pepper

How to Make Honey-Glazed Coquelet Stuffed With Mushrooms

  1. Heat 3 teaspoons of olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms, leek, and garlic. Cook and stir until tender. Season with cumin powder and salt, stir them in and remove from heat.
  3. Stuff a coquelet chicken with this mixture, then bind with a cord and transfer to a roomy baking dish.
  4. Quickly mix the honey, the remaining teaspoon of olive oil, and some pepper into a small bowl. Coat the chicken with this glaze. Season with salt and bake for 40 minutes at 380⁰F/190⁰C.
Chanterelle Mushrooms en Papillote

Chanterelle Mushrooms en Papillote

This recipe is vegetarian, still protein-rich and, oh, so scrumptious. Spike it with jalapeno and Cajun seasoning and increase its creaminess factor with feta cheese. It pairs fine with the flaky phyllo wrapping.

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Ingredients Needed for Chanterelle Mushrooms en Papillote

2 teaspoons of butter
1 tablespoon vegetable oil
8 ounces of chanterelle mushrooms
2 jalapenos, sliced
salt
1 teaspoon cajun seasoning
pepper
1 teaspoon garlic powder
2 tablespoons of fresh parsley, chopped
⅓ cup cream cheese
2 teaspoons of fresh thyme, chopped
4 phyllo sheets
4 ounces of feta cheese, crumbled
⅓ cup melted butter

How to Make Chanterelle Mushrooms en Papillote

  1. Add the butter and vegetable oil to a skillet over low heat. As the butter melts add the Chanterelles and stir them in.
  2. Add the jalapeno, season with salt, Cajun seasoning, and pepper. Cook and stir for 10 minutes.
  3. Add the garlic powder and parsley. Stir them in.
  4. Blend the mixture until smooth, then transfer it to a bowl.
  5. Add the cream cheese and thyme. Mix until even.
  6. Line a small bowl with 1 sheet of phyllo pastry. Add about 1/4 from the Chanterelle mixture and top with 1 ounce of crumbled feta.
  7. Fold the phyllo around the mixture and seal it with a cord so that it forms a pouch.
  8. Do the same for the remaining 3 phyllo sheets. Place them in a roomy baking dish and coat them with melted butter. Bake for 25 minutes at 360⁰F/180⁰C.
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