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beef-chucl-roast-with-sauteed-mushrooms

Beef Chuck Eye Roast With Sauteed Mushrooms

Roasted beef always goes well with a sautéed mushroom side! And, if you like mushrooms, try using more than just one type when cooking with them – brown, white, and shimeji mushrooms pair together really well!

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Ingredients Needed for Beef Chuck Eye Roast With Sauteed Mushrooms

2 tablespoons of olive oil
3 pounds of beef chuck eye roast
salt
pepper
1 small onion
5 ounces of brown champignon
5 ounces of shimeji mushroom
5 ounces of mushroom
½ cup red wine
½ cup vegetable stock
1 teaspoon butter

How to Make Beef Chuck Eye Roast With Sauteed Mushrooms

  1. Preheat the oven to 400°F/200°C.
  2. Pour 1 tablespoon of olive oil on the bottom of a glass baking tray. Lay the beef on the tray and season it with salt and pepper.
  3. Roast the beef for the next 45 minutes.
  4. Heat the remaining oil in a skillet over medium heat. Add the onion and the 3 types of mushrooms. Season them with salt, pepper, and cook them for 2 minutes.
  5. Pour the red wine, vegetable stock, and butter. Wait for the butter to melt and cook for 5 more minutes.
  6. Thinly slice the beef when it’s done and serve it with the sautéed mushroom side.

Soy Sauce Marinated Salmon With Quinoa and Mushrooms

Quinoa is one of the most protein-rich foods you can eat. Also, it has lots of fiber and iron, making it something you should definitely eat more often if you’re on a healthy living path. Mix it with some mushrooms and other veggies and serve it as a side for a delicious salmon steak, flavored with delicious Asian spices.

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Ingredients Needed for Soy Sauce Marinated Salmon With Quinoa and Mushrooms

1 teaspoon honey
1 teaspoon mirin
1 tablespoon soy sauce
3 garlic cloves, crushed
0.5 ounce ginger, shredded
7 ounces of salmon, diced
3 ounces of quinoa, cooked
1 tablespoon vegetable oil
1 spring onion, chopped
5 mushrooms, quartered
2 romaine lettuces leaves
lemon zest, shredded

How to Make Soy Sauce Marinated Salmon With Quinoa and Mushrooms

  1. Add the honey, mirin, and soy sauce in a small bowl. Also, add 2 garlic cloves and half of the ginger. Add the diced salmon, mix and cover the bowl with foil. Let it marinate for the next 30 minutes.
  2. Next heat the vegetable oil in a skillet over medium heat. Add the remaining garlic and ginger. Add the mushrooms, and the romaine lettuce leaves. Stir and cook for around 2 minutes. Add the lemon zest, stir, and cook for an additional minute.
  3. Take out everything from the skillet and add the salmon. Cook it evenly on all sides. Next, add the cooked quinoa, mushrooms, stir, and cook everything for 1 more minute.

Yolk and Mozzarella Stuffed Mushrooms

Mushrooms have a unique nutty flavor. They’re easy to cook, and they’re a great choice for breakfast or small snacks. Besides, you can stuff them with almost anything: from vegetables to cheese, and even meat. One of our favorite combos is this: mushrooms stuffed with a runny yolk and melting mozzarella!

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Ingredients Needed for Yolk and Mozzarella Stuffed Mushrooms

3 mushrooms
3 egg yolks
¼ cup mozzarella, shredded
pepper

How to Make Yolk and Mozzarella Stuffed Mushrooms

  1. Preheat the oven to 320 degrees F/160 degrees C.
  2. Remove the stems from the mushrooms.
  3. Put one egg yolk in each mushroom.
  4. Season with pepper.
  5. Top the mushrooms with shredded mozzarella.
  6. Bake for 25 minutes.
  7. Enjoy!

Waffles With Mushrooms

Waffles are always a good idea, especially in the morning when you need something warm and comforting. But you can enjoy a waffle not only at breakfast but also at lunch or dinner. Just add in the batter some fried mushrooms and mozzarella.

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Ingredients Needed for Waffles With Mushrooms

2 mushrooms
2 chili peppers
1 tablespoon vegetable oil
½ cup flour
½ teaspoon baking powder
1 egg
salt
½ cup milk
⅔ cup cheddar cheese, shredded

How to Make Waffles With Mushrooms

  1. Dice the mushrooms and the chili peppers.
  2. Heat the vegetable oil in a skillet and fry the mushrooms until they turn soft.
  3. In a medium bowl, put the flour, the baking powder, the egg, some salt, and the milk.
  4. Whisk all the ingredients to make a batter.
  5. Grease and heat the waffle maker.
  6. Pour batter into each form and sprinkle on each waffle some fried mushrooms, Cheddar cheese, and 3-4 chili slices.
  7. You’ll make about 4 waffles from this batter.

Two-Cheese Stuffed Mushrooms

Waste not, want not. Right? For this recipe we use all the mushroom parts. We cook the stems in a skillet, mix them with cheese and stuff the mushrooms with them. The result is cheesy, but definitely tasty!

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Ingredients Needed for Two-Cheese Stuffed Mushrooms

8 mushrooms
2 garlic cloves
salt
pepper
3 ounces of cream cheese
1 tablespoon fresh parsley
2 ounces of mozzarella, shredded
vegetable oil

How to Make Two-Cheese Stuffed Mushrooms

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Remove the stems of the mushrooms and chop them into little pieces.
  3. Heat oil in a cast-iron skillet to a medium high temperature.
  4. Add 2 garlic cloves and let them spread their flavor for a couple of minutes.
  5. Remove the garlic.
  6. Put the chopped mushrooms in the skillet, add salt and pepper, and cook them until they turn a golden brown color.
  7. Add the chopped mushrooms to a large bowl. Mix them with cream cheese and fresh parsley.
  8. Add a pinch of salt.
  9. Fill the mushrooms with the cheese, parsley, and mushroom stem mix.
  10. Top every mushroom off with shredded mozzarella.
  11. Cook in the oven for 20 minutes.
Spaghetti with Mushrooms and Yogurt Sauce

Spaghetti With Mushrooms and Yogurt Sauce

Spaghetti carbonara has a lot of fans all around the world, but it’s not the exactly the first thing you think of when you’re on a diet. But luckily for you, things are about to change. We’ve tried a healthier approach here, and we’ve replaced bacon with mushrooms, and heavy cream with yogurt sauce. Also, you can replace regular pasta with whole wheat or gluten-free pasta.

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Ingredients Needed for Spaghetti With Mushrooms and Yogurt Sauce

salt
5 ounces of spaghetti
1 tablespoon butter
5 ounces of mushroom, thinly sliced
salt
pepper
2 tablespoons of yogurt
0.5 ounce parmesan, shredded
2 tablespoons of fresh parsley, chopped

How to Make Spaghetti With Mushrooms and Yogurt Sauce

  1. Fill a saucepan halfway with water and place it over medium heat.
  2. Bring it to a boil and add the dried spaghetti. Cook the pasta according to the instructions on the package.
  3. Heat a skillet over medium heat, add the butter and melt it.
  4. Add the mushrooms and season with salt and pepper. Cook for 2 minutes.
  5. Add the drained pasta, parmesan, yogurt, and parsley.
  6. Give it a good stir and season with salt and pepper. Cook for an additional 1-2 minutes.
  7. Serve them topped with some shredded parmesan!

Pan-Fried Crucian Carp With Mushrooms and Sweet Corn

We feel that fried fish is one of the best things in the world, and this pan-fried crucian carp with mushrooms and sweet corn is one of the best dishes you can cook during the dreary days of autumn and winter. You can also eat it in the spring or summer, but choose a fresh salad side for it.

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Ingredients Needed for Pan-Fried Crucian Carp With Mushrooms and Sweet Corn

½ cup flour
salt
pepper
1 carp
vegetable oil for frying
1 white onion, chopped
1 teaspoon butter
3.5 ounces of chanterelle mushrooms, dried and rehydrated
1 tablespoon tomato paste
3 ounces of sweet corn
½ teaspoon dried oregano
¼ teaspoon chili flakes

How to Make Pan-Fried Crucian Carp With Mushrooms and Sweet Corn

  1. Add the flour on a plate. Add salt and pepper, then combine everything.
  2. Coat the crucian carp with flour.
  3. Heat the vegetable oil in a skillet and fry the fish on both sides until golden. Set it aside.
  4. Heat 1 tablespoon of vegetable oil in another skillet and add the onion.
  5. Add the butter, chanterelle mushrooms, tomato paste, and the sweet corn. Stir and cook further.
  6. Season with salt and pepper.
  7. Add dried oregano and chili flakes. Stir and cook for 1 more minute.
  8. Serve the fish with the mushroom side.

Barbecue Ribs With Mushrooms and Celery

What’s the best thing you can pair your delicious ribs with? A nice barbecue sauce. Its sweet, smoky flavor goes perfectly with the meat, and all you need to do now is choose a great side to go with it. We’ve tried a mix of mushrooms and celery, something light that balances out the heavier ribs.

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Ingredients Needed for Barbecue Ribs With Mushrooms and Celery

1 pound pork ribs
1 teaspoon olive oil
1 teaspoon paprika powder
salt
8 mushrooms
4 celerys stalks, chunks
2 tablespoons of barbecue sauce

How to Make Barbecue Ribs With Mushrooms and Celery

  1. Preheat the oven to 400 degrees F/200 degrees C.
  2. Place the ribs on your working surface.
  3. Drizzle some olive oil over them. Season them with salt and paprika.
  4. Place the mushrooms and celery stalks in a rectangular baking tray.
  5. Place the ribs on top of the veggies. Spread the barbecue sauce over them.
  6. Bake the ribs for the next hour.

Pan-Fried Chicken Breast With Potatoes and Mushrooms

Want a nourishing meal, but you don’t want to waste your time cooking and washing too many dirty dishes as a result? Then cook everything using one skillet! You can start by making this pan-fried chicken breast with a potato and mushroom side dish.

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Ingredients Needed for Pan-Fried Chicken Breast With Potatoes and Mushrooms

10 ounces of chicken breast
1 tablespoon vegetable oil
salt
pepper
chili flakes
5 potatoes, small size, boiled
4 mushrooms, cut into quarters
3 ounces of green beans
¼ cup flour
2 tablespoons of milk
⅓ cup chicken stock
thyme
½ lemon, slices

How to Make Pan-Fried Chicken Breast With Potatoes and Mushrooms

  1. Heat the vegetable oil in a skillet.
  2. Lay the chicken fillets in it. Season with salt, pepper, and chili flakes.
  3. Fry the chicken for 8-10 minutes per side. When cooked, remove from skillet and set it aside.
  4. Slice the boiled potatoes, but leave their skins on.
  5. Place them cut side down in the same skillet in which you cooked the chicken.
  6. Add the mushrooms.
  7. Turn the potatoes over when they begin to turn golden brown on the edges.
  8. Add the green beans. Sprinkle some salt and pepper, then stir, cooking further.
  9. Separately, mix the flour with milk. Whisk, then add this mixture to the skillet.
  10. Add the chicken stock.
  11. Mix and let it simmer.
  12. Add thyme, and lemon slices, then stir.
  13. Serve the chicken breast with veggies.

Fusilli With Mackerel and Mushrooms

Chanterelles and black trumpet mushrooms are special additions that work great when paired with the right ingredients. Try them tucked in a savory sauce, with some mackerel and pasta. Go for them if you want to impress someone tonight, for dinner.

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Ingredients Needed for Fusilli With Mackerel and Mushrooms

7 ounces of fusilli
1 tablespoon vegetable oil
2 ounces of chanterelle mushroom, dried, rehydrated
2 ounces of black trumpet mushroom, dried, rehydrated
0.5 ounce ginger, thinly sliced
3.5 ounces of mackerel
1 teaspoon paprika powder
1 teaspoon turmeric
½ lemon
1 cup heavy cream
chives, chopped
parmesan, for garnish

How to Make Fusilli With Mackerel and Mushrooms

  1. Bring the water in a saucepan to a boil and add a pinch of salt.
  2. Add the fusilli and cook them according to the instructions on the package.
  3. Heat the vegetable oil in a skillet over medium heat. Add both types of mushrooms and cook them for 2 minutes. Add the ginger, mackerel, and season with paprika powder and turmeric.
  4. Squeeze the juice out of the lemon in the pan. Add the heavy cream and chives (keep some for garnish).
  5. Add the cooked fusilli and mix.
  6. Add chives and shredded parmesan on top!

Roasted Chicken With Mushrooms and Rice

If you have a clay baker, lucky for you, because all you need to do, is add the ingredients inside, put it in the oven, and let it cook by itself. Plus, you get delicious foods also. Like this roasted chicken, with two types of mushroom, on a bed of rice. Try it and you won’t regret!

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Ingredients Needed for Roasted Chicken With Mushrooms and Rice

0.5 giblets removed
1 tablespoon vegetable oil
1 ounce dried black trumpet mushroom
1 ounce dried black fungus mushroom
salt
pepper
2 ounces of butter
7 ounces of rice
¼ cup soy sauce
0.25 ounce ginger, chopped
1 teaspoon sugar
1 cup chicken stock

How to Make Roasted Chicken With Mushrooms and Rice

  1. Place the mushrooms in a bowl and cover them with hot water.
  2. Let them rehydrate for 30 minutes.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the mushrooms and around 1/3 of the butter. Season them with salt and pepper. Melt the butter and cook the mushrooms for 2-3 minutes.
  5. Take them out of the pan when ready, and in the remaining fat, add the chicken.
  6. Add the remaining butter and melt it. Cook the chicken for 5 minutes on each side, spreading melted butter over it with a spoon, from time to time.
  7. Grab a clay baker, and top its bottom with rice.
  8. Lay the chicken and mushrooms over the rice. Pour the soy sauce, add the ginger, sugar, and chicken stock.
  9. Set the oven to 390°F/200°C.
  10. Cover the baker with its lid, and place it in the oven for the next 40 minutes!

Deep Fried Mushrooms With Mustard Dip

Are you having friends over and looking for a homemade snack, that is quick and easy to make? Try these deep fried mushrooms with mustard and cumin dip and set the board game! Increase the quantities depending on how many guests you have! Serve while the mushrooms are still hot!

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Ingredients Needed for Deep Fried Mushrooms With Mustard Dip

10 mushrooms, cut into halves
½ cup flour
1 egg
1 tablespoon milk
½ cup breadcrumbs
vegetable oil for frying
1 teaspoon cumin seeds
½ cup heavy cream
1 teaspoon mustard
½ teaspoon dried oregano
salt
pepper

How to Make Deep Fried Mushrooms With Mustard Dip

  1. Whisk the egg with milk and make egg wash.
  2. Coat each the mushrooms with flour, dip them in the egg wash, and coat with breadcrumbs.
  3. Heat the vegetable oil in a wok or deep skillet. Deep-fry the mushrooms for about 3-4 minutes or until golden.
  4. Heat another skillet and roast the cumin seeds for 1 minute.
  5. Add the heavy cream, mustard, dried oregano, herb salt, and pepper.
  6. Mix and simmer until the sauce reduces by half and thickens.
  7. Serve the mushrooms with mustard dip.
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