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Mushroom-Stuffed Chicken Breast

Mushroom-Stuffed Chicken Breast

When cooked, Shimeji mushrooms turn slightly nutty in flavor. But you can also use any other mushroom type for the filling. This mushroom-stuffed chicken breast has very few carbs!

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Ingredients Needed for Mushroom-Stuffed Chicken Breast

2 tablespoons of butter
1 onion, chopped
8 ounces of shimeji mushrooms, chopped
2 garlic cloves, crushed
2 tablespoons of dry sherry
½ tablespoon fresh thyme, chopped
3 tablespoons of fresh parsley, chopped
3 chicken breasts

How to Make Mushroom-Stuffed Chicken Breast

  1. Melt 1 tablespoon of butter in a skillet and cook the onion until softens.
  2. Add the Shimeji mushrooms and cook until they release their liquid, about 5 minutes.
  3. Add the garlic, dry sherry, fresh thyme, parsley, salt, and pepper to the skillet. Stir and cook for 5 more minutes.
  4. Lay the chicken breasts on your chopping board. Use a thin sharp knife to cut a pocket in the thicker part of each chicken breast. Be careful not to cut all the way through.
  5. Stuff the chicken breasts with the mushroom mixture.
  6. Preheat the oven to 380 degrees F/190 degrees C.
  7. Melt the remaining butter in an ovenproof skillet on medium heat. Fry the chicken breasts on both sides until golden brown, then transfer the skillet to the oven. Bake for 30 minutes.
Mushroom-Barley Pilaf

Creamy Mushroom-Barley Pilaf

Pilaf or pilau is a dish, originating from the Indian subcontinent. It’s hearty and warming being the perfect choice on a cold winter day. To have diversity into your diet, opt for barley instead of rice for this pilaf.

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Ingredients Needed for Creamy Mushroom-Barley Pilaf

1 teaspoon butter
1 tablespoon extra virgin olive oil
1 onion, chopped
8 ounces of cremini mushroom, sliced
⅔ cup pearl barley
1 teaspoon dried thyme
2 cups of chicken stock

How to Make Creamy Mushroom-Barley Pilaf

  1. Add the butter and olive oil in a medium saucepan. Melt them together.
  2. Add the onion and cook it until soft and translucent.
  3. Add the mushrooms. Season with salt and pepper. Saute about 5 minutes, until mushrooms are soft and golden brown.
  4. Add the pearl barley and thyme, stir and cook about 1 minute.
  5. Add the stock, cover and simmer over low heat until the barley is tender, about 45 minutes.
Creamy Wild Mushroom Soup

Mixed Mushroom Soup

Using a combination of mushrooms when making soup greatly improve its taste. So, feel free to add shiitake, portobello, white button or cremini to your soup. Also, for boosting the flavor you can use rehydrated dried porcini mushrooms.

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Ingredients Needed for Mixed Mushroom Soup

2 tablespoons of butter
1 onion, sliced
1 garlic clove, sliced
1 pound mixed mushrooms
salt
pepper
½ cup dry sherry
2 cups of vegetable stock
1 cup heavy cream

How to Make Mixed Mushroom Soup

  1. Melt the butter in a skillet. Add the onion and cook it until softens.
  2. Add the garlic and stir for 30 seconds, then add the mixed mushrooms.
  3. Season with salt and pepper and cook further for about 5 minutes, until soft and light brown.
  4. Add the dry sherry and vegetable stock. Simmer for 10 minutes.
  5. Transfer the soup to a blender and pulse until smooth and creamy.
  6. Pour the blended soup into a saucepan over medium heat.
  7. Add the heavy cream and simmer for 5 minutes.
Mushroom-Stuffed Omelet

Mushroom-Stuffed Omelet

How about a protein-rich, vegetarian and delicious way to start your day? In order to achieve that, stuff your omelet with oregano-flavored buttery mushrooms and bell pepper.

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Ingredients Needed for Mushroom-Stuffed Omelet


For the veggies:

1 tablespoon vegetable oil
2 ounces of mushrooms, chopped
2 ounces of oyster mushrooms, chopped
1 teaspoon butter
½ small yellow bell pepper, diced
1 teaspoon garlic powder
2 teaspoons of dried oregano
salt
pepper
1 teaspoon fresh parsley, chopped

For the omelet:

4 eggs
1 tablespoon heavy cream
salt
1 teaspoon cornstarch
2 tablespoons of parmesan, grated
1 teaspoon olive oil for serving
1 spring onion, chopped (for garnishing)

How to Make Mushroom-Stuffed Omelet

  1. For the veggies:

    Heat the vegetable oil in a skillet over low heat. Add the mushrooms and oyster mushrooms and stir for 30 seconds.

  2. Add the butter and melt it. Continuously stir in the process.
  3. Add the bell pepper, garlic powder, and dried oregano. Season with salt and pepper and stir for 1 – 2 minutes.
  4. Add the fresh parsley and stir it in. Transfer to a smaller bowl and set aside.
  5. For the omelet:

    Add the eggs, heavy cream, and cornstarch to a bowl. Season with salt and whisk until even.

  6. Transfer the whisked egg mixture to the same skillet used for cooking the veggies. Cover with a lid and cook for 15 minutes on low heat.
  7. Spread the cooked veggies over the cooking omelet and add 1 tablespoon of grated parmesan.
  8. Carefully roll the omelet, top it with the remaining grated parmesan and transfer it to a plate.
  9. Serve it drizzled with olive oil and garnished with chopped spring onion.
Cheesy Spinach Squares with Pickled Mushrooms

Cheesy Spinach Squares With Pickled Mushrooms

Share this smoother version of the puff pastry squares with your friends. It’s a cheesy finger-food that may be perfect for a soiree. The filling has sour cream, ricotta, and cream cheese. The pickled mushrooms bring a welcomed tangy touch.

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Ingredients Needed for Cheesy Spinach Squares With Pickled Mushrooms


For the spinach-egg mixture:

6 eggs
salt
2 tablespoons of olive oil
3 tablespoons of sour cream
⅔ cup frozen spinach, thawed
½ cup flour
1 teaspoon baking powder

For the filling:

2 tablespoons of gelatin
½ cup cream cheese
½ cup sour cream
½ cup ricotta, crumbled
4 ounces of pickled mushrooms
2 tablespoons of fresh dill, chopped

How to Make Cheesy Spinach Squares With Pickled Mushrooms

  1. Separate the egg whites from the yolks. Place them in different bowls, the egg whites into a large bowl.
  2. For the spinach-egg mixture:

    Season the egg whites with salt and whisk using a hand mixer until you get stiff peaks. Set aside.

  3. Combine the yolks and olive oil into a bowl. Mix them using a hand mixer. Add the sour cream, spinach, flour, and baking powder. Mix more until even. Finally, add the whisked egg and mix using a spatula.
  4. Line an 11 x 7 x 2 inch (28 x 18 x 5 cm) baking tray with parchment paper. Transfer the mixture in it, evenly spread it, and bake for 30 minutes at 360⁰F/180⁰C.
  5. For the filling:

    Add the gelatin and 2 tablespoons of water to a small bowl and mix them. Set aside.

  6. Add cream cheese, sour cream, and ricotta to a bowl. Mix until even. Add the pickled mushrooms and fresh dill. Mix more. Add the gelatin and mix just a little more. Set aside.
  7. Assemble the squares:

    Transfer the baked spinach sheet to the work surface. Cut it lengthwise into 3 equally wide strips.

  8. Evenly spread 1/2 of the filling mixture over one strip, add on top the second strip, repeat the process, then top with the third strip. Refrigerate for 30 minutes.
  9. Portion it and, optionally, serve it with tomato wedges, dill, and pine nuts.
Beef Steak with Mushroom Gravy

Beef Steak With Mushroom Gravy

No more than 30 minutes are necessary for this delicious recipe to be done. For a creamy and full-flavored gravy use three types of mushrooms (brown, champignon, porcini) and heavy cream. Upgrade it with mildly acidic white wine and lemon zest. Of course, this gravy is meant to be paired by a rich-flavored tender juicy steak.

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Ingredients Needed for Beef Steak With Mushroom Gravy


For the mushroom mixture:

1 teaspoon olive oil
3 ounces of brown mushrooms
3 ounces of champignons
salt
pepper
¼ cup porcini
¼ cup white wine
¼ cup mushroom stock
1 teaspoon lemon zest
⅓ cup heavy cream
1 tablespoon fresh parsley, chopped

For the steak:

2 teaspoons of olive oil
1 pound beef steak

How to Make Beef Steak With Mushroom Gravy

  1. For the mushroom mixture:

    Heat the olive oil in a saucepan over low heat and add the brown mushrooms and champignons. Stir for 30 seconds, season with salt and pepper, and add the porcini.

  2. Cook and stir for 1-2 minutes, add the white wine and mushroom stock. Stir a few times, cover with the lid, and simmer for 8 minutes.
  3. Add the lemon zest and heavy cream. Stir once or twice and add the parsley. Stir once or twice and remove from heat.
  4. For the steak:

    Heat the olive oil in a skillet over medium-high heat. Add the beef steak and cook for 4-5 minutes on each side.

  5. Serve the steak and mushrooms with some salad.
Turkey Breast Roulade with Mushrooms

Turkey Breast Roulade With Mushrooms

This turkey dish is an American twist on the Italian porchetta. Here the most popular bird takes the place of the pork. Let’s fill our cutlets with sweet blueberries and dried mushrooms. This pleasantly stuffing is an excellent pairing for our meat. And let’s serve it with a savory side of mushrooms and other vegetable goodies.

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Ingredients Needed for Turkey Breast Roulade With Mushrooms


For the roulade:

12 ounces of turkey breast (2 cutlets, 6-ounce each)
salt
pepper
¼ cup dried mushrooms
2 tablespoons of dried blueberries
3 fresh thyme sprigs
1 tablespoon vegetable oil

For the veggies:

1 tablespoon vegetable oil
1 medium onion, sliced
1 medium carrot, chopped
2 celery sticks, chopped
3 ounces of mushrooms, halved
salt
1 teaspoon dried thyme
pepper
¼ cup white wine

How to Make Turkey Breast Roulade With Mushrooms

For the roulade:
  1. Place the cutlets on the work surface and season them with salt and pepper.
  2. Distribute the dried mushrooms and blueberries between them.
  3. Roll them. Secure with twine at 1-inch intervals.
  4. Transfer them to a roomy baking dish, season with salt and pepper, add the fresh thyme, and drizzle with vegetable oil. Bake for 40 minutes at 360⁰F/180⁰C.
For the veggies:
  1. Heat the vegetable oil in a skillet over low heat, then add the onion. Stir it in.
  2. Add carrot and celery. Cook and stir until tender.
  3. Add the mushrooms and season with salt, dried thyme, and pepper. Stir them in.
  4. Add the white wine and cook for 5 minutes.
  5. Slice the meat rolls and serve them with veggies. Optionally, season with some sweet sauce.
Grilled Chicken with Mushroom and Leek Cream Sauce

Grilled Chicken With Mushroom and Leek Cream Sauce

This high-protein dish combines the crisp-tender grilled, thyme-flavored chicken breast with a creamy mixture. Just cover it with the heavy cream, mushrooms, leek, and white wine sauce and enjoy all of the delicate flavors coming together beautifully.

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Ingredients Needed for Grilled Chicken With Mushroom and Leek Cream Sauce

Preparing the meat:

1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon pink Himalayan salt
pepper
1 tablespoon olive oil
6 ounces of chicken breast
3 fresh thyme sprigs

For the cream:

1 tablespoon vegetable oil
1 onion, diced
3 ounces of mushrooms
1 leek, white part only, thinly sliced
pink Himalayan salt
pepper
¼ cup white wine
½ cup heavy cream
fresh thyme
1 tablespoon fresh parsley, chopped

How to Make Grilled Chicken With Mushroom and Leek Cream Sauce

  1. Preparing the meat:
    Add the coriander, mustard, and fennel seeds to a grinding mortar, season with Himalayan salt and pepper, and grind. Add the olive oil and grind some more. Cover the chicken breast on both sides with this mixture using a kitchen brush. Grill it, making sure to add the thyme sprigs on each side by turning the meat over in the process. Set aside.
  2. For the cream:
    Heat the vegetable oil in a skillet over medium-low heat and cook the onion until tender. Stir continuously in the process.
  3. Add the mushrooms and stir-fry them until they start changing color. Add the leek, season with Himalayan salt and pepper, keep adding the white wine, heavy cream, thyme, and parsley while stirring. Cook for 1-2 minutes.
  4. Serve the meat with creamy sauce. You can garnish it with slices of radish, red cabbage, and lettuce leaves.
mushroom and leek stuffed baked trout

Mushroom and Leek Stuffed Baked Trout

The flavor of trout is unmistakable. You can always enhance it with a rich and appetizing stuffing. In this case, use leek, celery, and mushrooms, which you’ll flavor with soy sauce and white wine. Bake and enjoy.

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Ingredients Needed for Mushroom and Leek Stuffed Baked Trout

1 tablespoon olive oil
5 ounces of mushroom, chopped
1 leek, chopped
1 ounce butter
¼ celery root, chopped
1 teaspoon pink himalayan salt
pepper
1 teaspoon garlic powder
1 teaspoon chili flakes
1 teaspoon soy sauce
½ cup white wine
2 trouts

For garnishing:

3 lemon slices
5 ounces of red cherry tomatoes
5 ounces of yellow cherry tomatoes
1 tablespoon olive oil
salt
pepper
fresh parsley

How to Make Mushroom and Leek Stuffed Baked Trout

  1. Heat the olive oil in a saucepan over low heat and cook the mushrooms while stirring until they start changing color. Add the leek, butter, and celery root, season with Himalayan salt, pepper, garlic powder, and chili flakes, cook and stir for 1-2 minutes. Add the soy sauce and white wine, and stir more.
  2. Stuff the trout with the mixture and bind both fish with string to seal the stuffing into their cavities.
  3. Transfer the stuffed trout to a 10 x 5-inch baking dish, garnish with the halved lemon slices, cherry tomatoes, drizzle with olive oil, season with salt and pepper, and bake for 40 minutes at 350⁰F/175⁰C.
  4. Serve with some fresh chopped parsley.
Greek-Style Stuffed Mushrooms

Greek-Style Stuffed Mushrooms

You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they’ll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano.

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Ingredients Needed for Greek-Style Stuffed Mushrooms

6 portobello mushrooms
extra virgin olive oil
2 garlic cloves, diced
1 onion, diced
4 ounces of broccoli, small florets
salt
pepper
6 fresh oregano leaves
3 ounces of feta cheese

How to Make Greek-Style Stuffed Mushrooms

  1. Preheat the oven to 360˚F/180˚C.
  2. Clean the mushrooms. Remove their stems and set them aside. Place the mushroom caps in a baking dish, stem-side down. Coat them with olive oil on top.
  3. Bake for 10 minutes. Dice the mushroom stems.
  4. Meanwhile, heat about 3 tablespoons of olive oil in a skillet. Cook the garlic for 20-30 seconds, then add the onion. Cook it until soft and translucent.
  5. Add the diced mushroom stems and broccoli. Stir and cook until soft.
  6. Season with salt and pepper, add fresh oregano, and stir again. Set aside.
  7. When the mushroom cups baking time is up, take them off the oven, flip them, and stuff them with the broccoli mixture.
  8. Top each mushroom with feta cheese and return to the oven for 8-10 minutes.
Cheese and Spinach Stuffed Mushrooms

Cheese and Spinach Stuffed Mushrooms

These cheese and spinach stuffed mushrooms are great if you serve them as a starter at a party. But you can also have them as a main dish, if you eat 4 instead of 2, for example. They’re incredibly satisfying and tasty.

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Ingredients Needed for Cheese and Spinach Stuffed Mushrooms

1 cup frozen spinach, thawed
2 spring onions, sliced
½ teaspoon seven spice
salt
pepper
6 ounces of cream cheese
8 medium-sized mushrooms
4 ounces of feta cheese
4 ounces of parmesan, grated

How to Make Cheese and Spinach Stuffed Mushrooms

  1. Squeeze out as much moisture as possible from the thawed spinach.
  2. Combine the spinach, spring onion, seven spice, salt, pepper, and cream cheese in a medium bowl.
  3. Preheat the oven to 350˚F/175˚C.
  4. Clean the mushroom caps with a damp paper towel. Stuff the mushrooms with the spinach and cream cheese mixture.
  5. Place the stuffed mushrooms to a baking dish. Top the mushrooms with feta and parmesan. Move to the oven and bake for 20 minutes.
Mushrooms with Polenta

Mushrooms With Polenta

Impress your family with a creamy, filling, and warming main course. Make it extra-cheesy by mixing polenta with grated parmesan and topping the final dish with diced Cheddar and mozzarella. The buttery, truffle oil-cooked mushrooms are flavored with thyme and rosemary and bring the flavors to a new level.

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Ingredients Needed for Mushrooms With Polenta

For the mushrooms:

1 tablespoon olive oil
1 tablespoon butter
11 ounces of mushrooms, sliced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary
2 garlic cloves, diced
1 tablespoon truffle oil
salt
pepper

For the polenta:

4 cups of water
1 ½ cups of instant cornmeal
2 ounces of butter
1 cup parmesan
1 ounce Cheddar, diced (for the topping)
1 ounce of low moisture mozzarella, diced (for the topping)
1 ounce of parmesan, grated (for the topping)
1 tablespoon fresh thyme, chopped (for garnishing)

How to Make Mushrooms With Polenta

  1. For the mushrooms:Add the olive oil and butter in a skillet over low heat and melt it.
  2. Add the mushrooms. Cook and stir until they turn golden brown.
  3. Add the fresh thyme, rosemary, and garlic. Stir once or twice. Add the truffle oil, season with salt and pepper, and stir for 1-2 minutes. Remove from heat.
  4. For the polenta:Fill a cooking pot halfway with water, salt it, and bring it to a boil.
  5. Add the instant cornmeal. Continually stir and cook until it thickens.
  6. Let it cook for 5 minutes more. Add the butter and whisk to incorporate it. Add the parmesan and mix until even.
  7. Transfer the polenta on a serving plate and add the cooked mushrooms on top. Garnish with diced Cheddar and mozzarella, grated parmesan, and thyme. Bake for 8 minutes at 400⁰F/200⁰C.
  8. Serve garnished with more grated parmesan.
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