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Extra-Cheesy Lasagna with Chanterelle Mushrooms

Extra-Cheesy Lasagna With Chanterelle Mushrooms

This vegetarian Italian cuisine-inspired dish is layered creaminess. In it, your guests will find layer after layer of gooey cheesy delight. Use 4 types of cheese, each one forming their own layers, like Cheddar, or being part of the filling mixture. For the latter, use a blend of chanterelle mushrooms and baby spinach and toss it with ricotta and mascarpone. Top with Bocconcini.

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Ingredients Needed for Extra-Cheesy Lasagna With Chanterelle Mushrooms

1 tablespoon butter
8 ounces of chanterelle mushrooms
salt
pepper
2 ounces of baby spinach
7 ounces of ricotta
4 ounces of mascarpone
7 ounces of cooked lasagna sheets
4 ounces of cheddar
3 ounces of mozzarella bocconcini, crumbled

How to Make Extra-Cheesy Lasagna With Chanterelle Mushrooms

  1. Melt the butter in a skillet over low heat. Add the Chanterelle mushrooms and season with salt and pepper. Cook and stir for 1 -2 minutes. Add the baby spinach and stir it in. Remove from heat.
  2. Blend this mixture until even, then transfer it to a bowl.
  3. Add the ricotta and mascarpone and season with salt and pepper. Mix until even.
  4. Lay 2 lasagna sheets on the bottom of a small 8 x 2 inches baking dish. Equally spread one layer of Chanterelle mixture over them. Lay 3 Cheddar slices, then 2 more lasagna sheets.
  5. Layer the remaining Chanterelle mixture and top with the remaining Cheddar, lasagna, and with the crumbled Bocconcini. Bake for 35 minutes at 350⁰F/175⁰C.
Mushroom and Beef Lasagna Casserole

Mushroom and Beef Lasagna Casserole

If you’re into hearty dishes, like this lasagna, cook a meaty and filling ground beef and mushroom mixture. Then, prepare a cheesy batter to beautifully complement the lasagna, and complete everything with a gooey Gruyere topping. It’s all baking from there.

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Ingredients Needed for Mushroom and Beef Lasagna Casserole

2 tablespoons of vegetable oil
1 medium onion, minced
2 garlic cloves, crushed
1 medium carrot, diced
¾ cup canned tomatoes
8 ounces of mushrooms, chopped
1 pound ground beef
salt
pepper
½ cup red wine
2 tablespoons of tomato paste
1 teaspoon worcestershire sauce
⅓ cup tomato sauce
2 teaspoons of mixed herbs
1 ounce butter
⅔ cup flour
1 cup milk
⅔ cup parmesan, grated
4 ounces of baby spinach
3 ounces of cooked lasagna sheets (4 sheets)
⅓ cup gruyère cheese, grated

How to Make Mushroom and Beef Lasagna Casserole

  1. Heat 1 tablespoon of vegetable oil in a skillet over low heat. Add the onion and garlic. Cook and stir until softened.
  2. Add the carrot and canned tomatoes. Stir them in. Add the mushrooms. Cook and stir for 15 minutes. Set aside.
  3. Add the remaining tablespoon of vegetable oil to a pan over medium heat. Add the ground beef and break it into smaller pieces.
  4. Cook until browned while occasionally stirring. Season with salt and pepper, add the red wine and stir them in.
  5. Add the cooked vegetable mixture and stir it in. Do the same with the tomato paste, Worcestershire sauce, and tomato sauce. Cook for 30 minutes.
  6. Season with mixed herbs, stir a little and remove from heat.
  7. Melt the butter in a saucepan over low heat. Add the flour and start whisking. Gradually add the milk while continuously whisking. Season with pepper.
  8. Add the parmesan, stir it in, then simmer for 10 minutes. Set this batter aside.
  9. Layer 2 ounces of baby spinach in an 8 x 4 x 1.5 inches (20 x 10 x 4 cm) baking dish. Add 1/2 of the ground beef mixture and evenly spread it, then add 2 lasagna sheets.
  10. Pour 1/2 of the batter over the lasagna, then layer the remaining 2 ounces of baby spinach over it. Layer the remaining ground beef, lay the other 2 lasagna sheets over it and pour over the remaining batter.
  11. Top with Gruyere cheese and bake for 50 minutes at 360⁰F/180⁰C.
Pork and Mushroom Pie

Pork and Mushroom Pie

Protein-rich pork and mushroom pie, anyone? Let’s enrich the ground meat-mushroom mixture with leek, make it even more hearty with eggs and give it an interesting texture with breadcrumbs. Bake for 45 minutes and your patience will be rewarded with an extra-meaty and extra-delicious treat.

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Ingredients Needed for Pork and Mushroom Pie

2 tablespoons of vegetable oil
½ medium leek, sliced
1 pound pork mince
¼ cup water
salt
pepper
4 ounces of mushrooms, diced
2 tablespoons of fresh parsley, chopped
2 eggs
2 tablespoons of breadcrumbs
7 ounces of puff pastry
egg wash (from 1 egg)

How to Make Pork and Mushroom Pie

  1. Heat 1 tablespoon of vegetable oil in a deep fry pan over low heat. Add the leek. Cook and stir until softened.
  2. Add the pork mince and turn the heat to medium. Break it into pieces. Cook and occasionally stir until browned.
  3. Add the water, season with salt and pepper and stir in. Cook for 15 minutes while occasionally stirring. Remove from heat.
  4. Heat the remaining tablespoon of oil in a saucepan over low heat. Add the mushrooms. Cook and stir until golden brown.
  5. Transfer them to the cooked mince pan. Add the parsley, eggs, and breadcrumbs. Mix all until even.
  6. Cut the pastry sheet into two equal square pieces. Line the bottom of a square 8-inch cake pan with one of them. Fill it with the pork mince mixture, then fit on top the other square of pastry.
  7. Coat with the egg wash and poke holes using a fork. Bake for 45 minutes at 360⁰F/180⁰C.
Creamy Potato, Celery and Mushroom Soup

Creamy Potato, Celery and Mushroom Soup

Welcome to warming and smooth. This is a nutritious comforting soup, just right for when it’s cold outside. Combine a lot of butter and potatoes with carrots, mushrooms, and celery root and add a bit of heavy cream, too. Flavor with chicken stock, onion, and tarragon. It’s boiling, blending, pan-cooking, and boiling again. But it’s worth the effort.

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Ingredients Needed for Creamy Potato, Celery and Mushroom Soup

3 tablespoons of butter
1 medium onion, chopped
4 medium potatoes, cubed
1 medium carrots, diced
½ medium celery root, diced
2 spring onions, chopped
4 cups of chicken stock
water
salt
3 ounces of mushrooms, sliced
pepper
⅓ cup heavy cream
1 teaspoon dried tarragon

How to Make Creamy Potato, Celery and Mushroom Soup

  1. Start melting 2 tablespoons of butter in a cooking pot over low heat. Add the onion and stir it in.
  2. Add 1/2 of the cubed potatoes, the carrots, celery root, and spring onion. Stir them in.
  3. Add the chicken stock, stir some more, and bring to a boil. Cover with the lid and boil for 15 minutes.
  4. Transfer the mixture to a blender. Blend until smooth. Set aside.
  5. Add the remaining potatoes to a cooking pot over low heat. Pour water over them until they are submerged. Salt it.
  6. Bring to a boil, then boil for 10 minutes. Set aside.
  7. Melt the last tablespoon of butter in a skillet over low heat.
  8. Add the sliced mushrooms. Cook and stir until golden and softened, or for 5 minutes. Set aside.
  9. Transfer the blend to a cooking pot, add the cooked potatoes, and mushrooms. Season with salt and pepper and add the heavy cream and tarragon.
  10. Stir them in, then boil for 2 minutes. Serve with bread or toast.
Pork and Mushroom Ciabatta Sandwich

Pork and Mushroom Ciabatta Sandwich

This decadent Godzilla-sandwich needs a whole ciabatta. Fill it with a hearty and savory protein-rich pork and mushroom stir-fry, add fried bacon, lettuce, and BBQ sauce and prepare to lick your fingers. Don’t even think to try to gorge on this all by yourself. Better call some friends to give you a hand.

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Ingredients Needed for Pork and Mushroom Ciabatta Sandwich

1 tablespoon vegetable oil
10 ounces of pork tenderloin, cubed
1 tablespoon ginger, diced
salt
3 tablespoons of dark soy sauce
1 teaspoon garlic powder
4 ounces of mushrooms, quartered
1 chili, chopped
2 spring onions, chopped
3 ounces of bacon
1 ciabatta
2 tablespoons of bbq sauce
4 ounces of lettuce
2 ounces of cheese (3 – 4 slices)

How to Make Pork and Mushroom Ciabatta Sandwich

  1. Heat the vegetable oil in a skillet over medium heat, then add the pork. Cook and stir for 7 – 8 minutes.
  2. Add the ginger and season with salt. Stir them in.
  3. Add the soy sauce. Cook and stir for 30 seconds. Season with garlic powder and add the mushrooms. Cook and stir for 2 – 3 minutes.
  4. Add the chili and spring onion. Stir them in, then transfer to a bowl.
  5. Add the bacon to the same skillet and fry on both sides until crispy. Transfer on paper towels.
  6. Cut the ciabatta horizontally in two halves. Drizzle 1 tablespoon of BBQ sauce, add 3 ounces of lettuce and 1/2 of the pork and mushroom mixture. Continue with the cheese slices, then add the remaining mixture. Add the remaining lettuce, the bacon slices, and top with the remaining tablespoon of BBQ sauce.
Cheesy Mushroom Burgers

Cheesy Mushroom Burgers

Everybody knows how tasty the burgers can be, but this one crosses the line! The crunchy crust and crispy bacon tossed into the extra-cheesy mayonnaise mixture will convince you. Trying this nutritious and protein-rich mushroom burger is a must.

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Ingredients Needed for Cheesy Mushroom Burgers

12 medium-sized mushrooms
⅔ cup low moisture mozzarella, grated
⅔ cup cheddar, grated
2 ounces of bacon, fried and crumbled
1 tablespoon fresh parsley, chopped
¼ cup mayonnaise
1 teaspoon paprika
1 teaspoon garlic powder
salt
pepper
1 cup flour
3 whisked eggs
1 cup breadcrumbs
6 burger buns
1 cup baby spinach

How to Make Cheesy Mushroom Burgers

  1. Place the mushroom caps on a plate between paper towels. Cover with another plate placed upside down. Microwave for 3 minutes. You may need to do it in 2 batches.
  2. Add the mozzarella, cheddar, bacon, parsley, and mayonnaise to a bowl. Season with salt, pepper, paprika, and garlic powder. Mix until even.
  3. Add about 2 tablespoons of mayo mixture between 2 mushroom caps and wrap in plastic foil. Do the same for the remaining salad and mushroom caps. Refrigerate for 30 minutes.
  4. Add the flour, whisked eggs, and breadcrumbs each to a small bowl. Coat each mushroom sandwich with flour, whisked egg and then, breadcrumbs.
  5. Fill a deep frying pan 1/3 or 1/2 with vegetable oil and heat it over medium-high heat. Fry the mushroom sandwiches on both sides for 4 minutes. You may need to do it in 2 batches.
  6. Horizontally cut a burger bun in half. Spread about 1 tablespoon of mayonnaise on the lower half, add some baby spinach, 1 fried mushroom sandwich, then top with the bun’s upper half. Skewer the burger if you want. Do the same for the remaining ingredients.
Mushroom Soup Served in Bread Bowl

Mushroom Soup Served in Bread Bowl

A mushroom soup may not be the first thing that comes to mind when impressing your guests for holidays, but wait until they see this one! What’s special about this one is the way (or bowl) it is served. It’s in a savory looking bread bowl. That oughtta stir your appetite in no time.

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Ingredients Needed for Mushroom Soup Served in Bread Bowl

1 tablespoon vegetable oil
1 potato, diced
¼ cabbage, shredded
1 carrot, thinly sliced
1 onion, chopped
2 ounces of celery root, diced
4 cups of water
1 red bell pepper, chopped
1 green bell pepper, chopped
7 ounces of mushrooms, thinly sliced
1 teaspoon marjoram
salt
pepper
¼ cup flour
3 tablespoons of water
2 bread loaves

How to Make Mushroom Soup Served in Bread Bowl

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the potato, cabbage, carrot, onion, and celery.
  3. Simmer for 15 minutes and pour the water. Add the red bell pepper, green bell pepper, and mushrooms.
  4. Season with marjoram, salt, and pepper. Give it a stir and bring to a boil.
  5. Cover with a lid and simmer for 8-10 minutes.
  6. Mix the flour with water in a small bowl.
  7. Mix the flour with a bit of water in a small bowl and pour it into the soup.
  8. Slice off the top of the bread loaves and remove the crumb.
  9. Serve the soup inside the bread.
Mushroom, Beef and Rice Petits Farcis

Mushroom, Beef and Rice Petits Farcis

The “petits farcis” are basically, stuffed vegetables, tomatoes in this case. The “farce” is the actual stuffing. Let’s make ours from mushrooms, ground beef, and rice. Lend it an acidic touch with white wine and give it some degree of hotness with peppercorn and pepper. Enjoy this southern French treat.

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Ingredients Needed for Mushroom, Beef and Rice Petits Farcis

For the filling:

1 tablespoon vegetable oil
1 large onion, diced
7 ounces of mushrooms, diced
salt
pepper
1 pound ground beef
1 teaspoon peppercorn
¼ cup basmati rice
¼ cup white wine
1 tablespoon fresh parsley, chopped

For the stuffed tomatoes:

6 large tomatoes
salt
1 cup basmati rice
1 tablespoon butter
1 cup water
fresh parsley, chopped (for garnishing)

How to Make Mushroom, Beef and Rice Petits Farcis

  1. For the filling:

    Heat the oil in a skillet over low-medium heat, then add the onion. Cook and stir for 1 minute.

  2. Add the mushrooms and season with salt. Cook and stir until golden brown.
  3. Add the ground beef. Stir occasionally, season with salt and pepper, and cook until browned. Add the peppercorns and rice. Cook and stir for 1 minute more. Add the white wine and parsley and stir for 30 seconds more. Remove from heat.
  4. For the petits farcis:

    Cut the top 1/4 off the tomatoes. Set aside the caps because we’ll use them as caps.

  5. Scoop the pulp and seeds out and stuff the tomatoes with the rice and mushroom mixture. Cover each stuffed tomato with a cap.
  6. Layer the rice on the bottom of a medium baking dish then add the stuffed tomatoes. Also, add the butter and pour the water in. Bake for 15 minutes at 360⁰F/180⁰C.
  7. Serve garnished with fresh chopped parsley.
Beef and Mushroom Winter Stew

Beef and Mushroom Winter Stew

Inspired by one of our favorite winter recipes – beef bourguignon – this beef and mushroom stew is sure worth the hustle. It’s got strong, earthy flavors, that mushrooms and tomato sauce emphasize. It is also flavored with bay leaves, peppercorns, and thyme.

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Ingredients Needed for Beef and Mushroom Winter Stew

1 tablespoon vegetable oil
1 pound beef for stew, chunks
1 tablespoon olive oil
2 onions, chopped
2 carrots, sliced
7 ounces of mushroom
2 tablespoons of tomato sauce
salt
pepper
2 cups of beef stock
5 bay leaves
2 fresh thyme
1 teaspoon peppercorns
2 tablespoons of flour

How to Make Beef and Mushroom Winter Stew

  1. Heat a teaspoon of oil in a skillet over medium heat. Add the beef and season it with salt.
  2. Cook it until browned.
  3. Heat the olive oil in a skillet over medium heat. Add the onions, carrots, and mushrooms. Cook for 8 minutes.
  4. Mix the veggies with the browned beef, add the tomato sauce, and season with salt and pepper.
  5. Give it a good stir, pour the beef stock and add the bay leaves and thyme.
  6. Add a few peppercorns and the flour. Cook for 8 minutes.
  7. Move everything in a baking dish and cover with a lid.
  8. Slide the dish into the oven and cook for 90 minutes at 380 degrees F/190 degrees C.
Enoki Mushroom Hamburger

Enoki Mushroom Hamburger

This is not your garden variety hamburger. Here you can use enoki mushrooms, carrots, and spring onion cooked with soy sauce, to enrich the basic ingredients for the classic burger, like minced meat, Cheddar cheese, and the ketchup garnish.

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Ingredients Needed for Enoki Mushroom Hamburger


For the enoki mushrooms and carrot mixture:

2 tablespoons of vegetable oil
4 ounces of enoki mushroom
2 medium-sized carrots
salt
pepper
dried oregano
1 teaspoon soy sauce
1 spring onion, chopped

For the burger:

2 tablespoons of vegetable oil
10 ounces of minced meat
3 slices cheddars
3 burger buns
ketchup for garnishing

How to Make Enoki Mushroom Hamburger

For the enoki and carrot mixture:
    Making the burger:
    1. Add the enoki-carrots mixture together with the meat and cheese between the two halves of each burger bun.
    2. Serve them garnished with ketchup.
Creamy Turkey and Mushroom Stew

Creamy Turkey and Mushroom Stew

Make this stew meaty and creamy with turkey thighs and crème fraiche. An interesting fruity touch comes from cooking everything in apple cider and then tossing some cranberry sauce into the pan.

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Ingredients Needed for Creamy Turkey and Mushroom Stew

3 tablespoons of flour
2 teaspoons of dried parsley
2 pounds of turkey thighs, cubed
2 shallots, halved
4 ounces of mushrooms, halved
1 cup apple cider
salt
pepper
1 tablespoon cranberry sauce
½ cup crème fraîche
1 tablespoon fresh parsley, chopped

How to Make Creamy Turkey and Mushroom Stew

  1. Add the flour and dried parsley to a bowl. Mix them until even.
  2. Add the turkey meat and mix to cover it with the mixture.
  3. Heat 1 – 2 tablespoons of vegetable oil in a saucepan and add the coated meat. Cook and stir for 7 – 8 minutes.
  4. Add the shallots and mushrooms. Stir them in. Add the apple cider, season with salt and pepper, cover with the lid and simmer for 40 minutes.
  5. Add the cranberry sauce and creme fraiche. Stir them in. Garnish with fresh parsley and serve.
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