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Asian-Style Beef with Mushrooms and Veggies

Asian-Style Beef With Mushrooms and Veggies

How about the next time you crave some Chinese you don’t pick up the phone, but you pick up the wok and do it yourself? Make some Asian-style beef with mushrooms and veggies for two, so that you and your significant other can have a homey and special dinner in one? After stir-frying, all you’ll need are some chopsticks and a big appetite.

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Ingredients Needed for Asian-Style Beef With Mushrooms and Veggies

1 pound beef tenderloin
2 tablespoons of vegetable oil
2 ounces of butter
1 tablespoon brown sugar
6 mushrooms
6 cauliflower florets
¼ teaspoon dried oregano
½ teaspoon sweet paprika powder
6 baby corns, canned
¼ cup soy sauce
¼ leek
fresh coriander
chives, for garnish
salt

How to Make Asian-Style Beef With Mushrooms and Veggies

  1. Cut the beef tenderloin in very thin slices.
  2. Heat the vegetable oil in a wok.
  3. Add the beef slices and start to cook them, stirring often, for about 4-5 minutes, until well browned.
  4. Season with pepper and add the butter, then let it melt.
  5. Sprinkle the brown sugar.
  6. Add the mushrooms and cauliflower florets, dried oregano and sweet paprika powder. Mix and cook them together.
  7. Add the dried tomatoes and canned baby corn, then stir and continue to cook everything together.
  8. Add the soy sauce.
  9. Slice the leek and add it to the wok.
  10. Add the fresh coriander leaves.
  11. Cook until the veggies are soft and the meat is tender.
  12. Before serving, sprinkle chopped chives on top.
  13. Serve as it is, or with a rice side!

T-Bone Steak With Mushrooms and Asparagus

What is the key to a great steak? Just the right degree of tenderness and balanced seasoning. But how does it become a great meal? Add the perfect side dish! Throw some mushrooms, asparagus, and leeks in a skillet, and cook them in tomato sauce. Not only will the taste be up to par, but the nourishment will be significant as well.

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Ingredients Needed for T-Bone Steak With Mushrooms and Asparagus

1 t-bone
3 tablespoons of vegetable oil
salt
pepper
1 ounce butter
1 red onion, julienne
3.5 ounces of mushroom, cut into quarters
3 asparaguses sticks
3 garlic cloves
½ cup tomato sauce
5 basil leaves, chopped
¼ leek, thin sliced

How to Make T-Bone Steak With Mushrooms and Asparagus

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Heat 2 tablespoons of vegetable oil in an cast iron skillet.
  3. Lay the T-bone in the skillet and season it with salt and pepper.
  4. Fry the T-bone for about 5 minutes on the first side, then turn it over.
  5. Put the butter on the T-bone, then transfer the cast iron skillet in the oven and roast for 10 minutes.
  6. Meanwhile, heat 1 tablespoon of vegetable oil in a skillet and cook the red onion and the mushrooms.
  7. Break the asparagus sticks and throw them in the skillet. Mix.
  8. Place the garlic clove on a cutting board, then place the flat side of a broad knife over it. Use your hand to press the flat side of the knife against the clove, to crush it. Don’t peel the garlic!
  9. Throw the garlic cloves into the skillet and mix them with vegetables.
  10. Add the tomato sauce, season with salt and pepper. Mix.
  11. If needed more liquid to cook the vegetables, add some water (1/4 cup/65 ml).
  12. Throw in the chopped basil.
  13. Add the leek slices and cook until all vegetables are soft.
  14. Serve the steak with this vegetable side.

Lamb Roll Stuffed With Mushrooms and Spinach

A beautiful boneless rack of ribs picked up at the butcher just begs to be transformed into a stuffed roll. Use mushrooms and baby spinach for the tender, nutritious stuffing. One detail you must pay attention to: the red peppercorn sauce, which will take your roll to another dimension… of flavor! The tastes will blend together, while the lamb roasts starts to sizzle in the oven.

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Ingredients Needed for Lamb Roll Stuffed With Mushrooms and Spinach

3.5 ounces of butter
3.5 ounces of mushroom, chopped
1 baby spinach
â…“ teaspoon nutmeg
1 egg
salt
pepper
2 tablespoons of cream cheese
25 ounces of boneless lamb ribs
1 rosemary sprig
1 tablespoon vegetable oil
1 garlic head, cut horizontally
rosemary, fresh
oregano, fresh
For the peppercorn sauce:
1 teaspoon butter
½ cup beef stock
1 tablespoon red peppercorns
1 teaspoon red peppercorns, cracked
2 tablespoons of white wine
1 tablespoon brandy
2 tablespoons of heavy whipping cream
sea salt
1 tablespoon cornflour, as a thickener
1 teaspoon cold water

How to Make Lamb Roll Stuffed With Mushrooms and Spinach

  1. Heat a skillet and melt in it 1 ounce (30 grams) of butter.
  2. Add the mushrooms, stir, and fry them. Set aside.
  3. Take another skillet and melt in it 2 ounces (55 grams) of butter.
  4. Cook the baby spinach.
  5. Put the mushrooms and baby spinach in the same bowl.
  6. Add the nutmeg, some salt and pepper, the egg, and the cream cheese.
  7. Place the ribs on your workspace.
  8. Spread the mushrooms and baby spinach mixture over the ribs.
  9. Add the rosemary leaves.
  10. Roll the rack and use a piece of kitchen-safe string to tie the rolled ribs.
  11. How to tie the ribs roll:
  12. Place the end of the string underneath the meat. Make a tight double knot. Make a loop around your left hand, fingers up. Now turn your hand, so your fingers face the meat. Let the loop fall onto the meat and remove your hand. There’s a loose knot where the twine crosses. Lift up the meat and pull the loop around it. Tighten the loop around the meat. Repeat this until you reach the end of the meat. At the end, make a double tight knot around the last loop and cut off the excess twine.
  13. Preheat the oven to 400 degrees F/200 degrees C.
  14. Heat the vegetable oil in a skillet. Add the remaining butter.
  15. Lay the garlic heads cut side down in the skillet. Add the fresh oregano and rosemary leaves.
  16. Place the ribs roll to the skillet and fry it on all sides.
  17. When the ribs are fried on the surface, lay the roll on a ceramic baking tray and pour over the oil and butter mixture from the skillet.
  18. Roast for 35 minutes.
  19. Meanwhile, make the red peppercorn sauce:
  20. In a small saucepan melt the butter over medium heat. Add the red peppercorns and cook for 20 seconds in bubbling butter. Add the stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add the heavy cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk and put in corn flour mixed with the chilled water. Whisk for a further minute for the sauce to thicken.
  21. Slice the mushrooms and spinach stuffed roast lamb roll and serve with wedges potatoes and red peppercorn sauce.

Soy Sauce Glazed Mushrooms With Refreshing Salad

Sauteed mushrooms are a versatile side that goes well with a steak or fish fillet. But if you glaze them with soy sauce and add some garlic, you can transform the dish into a main course. Serve it with a tangy fresh veggie salad to complete the meal perfectly!

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Ingredients Needed for Soy Sauce Glazed Mushrooms With Refreshing Salad

2 celery sticks
1 cucumber
2 radishes
½ teaspoon sea salt
7 ounces of champignon mushrooms
3 tablespoons of vegetable oil
pepper
2 star anise
¼ cup soy sauce
2 garlic cloves
½ teaspoon cornstarch
1 tablespoon olive oil
1 tablespoon fish sauce
1 teaspoon white wine vinegar
chili flakes
0.5 ounce peanuts, roasted

How to Make Soy Sauce Glazed Mushrooms With Refreshing Salad

  1. Fill a medium bowl with cold water.
  2. Use a peeler and cut thin slices of celery and cucumber. Add the slices to the cold water.
  3. Slice the radishes and add them in the same bowl.
  4. Add the sea salt and mix. Set aside about 10 minutes.
  5. Heat the vegetable oil in a skillet and throw in the mushrooms.
  6. Add some salt and pepper and stir-fry them.
  7. When the mushrooms are turning light-brown, add the star anises and soy sauce. Mix and simmer.
  8. Crush the garlic and add it to the skillet.
  9. In a small bowl, mix the cornstarch with 1/4 cup (65 ml) of water. Add the cornstarch mixture to the skillet and mix uninterrupted until the sauce thickens.
  10. When the mushrooms are cooked, remove the vegetables from brine and put them in a bowl. Add the olive oil, fish sauce, white wine vinegar, grind some salt with chili flakes, and fresh pepper.
  11. Add the roasted peanuts and toss.
  12. Serve the mushrooms with boiled rice and veggie salad.

Smoked Ham and Parmesan Stuffed Mushrooms

Mushrooms are a good source of protein, so they’re ideal as a good side dish, a midday snack, or even as the glorious main course. But before they get to the table, we suggest you take out your magic wand – or your kitchen skills, to be exact, and turn them into stuffed mushrooms. The combinations for the stuffing are endless. So today we offer but one of the infinite possibilities: smoked ham, parmesan, jalapeno, ginger, and olives, for a lovely blend of textures and aromas!

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Ingredients Needed for Smoked Ham and Parmesan Stuffed Mushrooms

4 mushrooms
6 olives, without pit
2 ounces of parmesan, shredded
1 jalapeno, thinly sliced
0.5 ounce ginger, chopped
3.5 ounces of smoked ham, thinly sliced
1 tablespoon olive oil
salt
pepper

How to Make Smoked Ham and Parmesan Stuffed Mushrooms

  1. Preheat the oven to 360°F/180°C.
  2. First slice off the stems of the mushrooms, and mince them. Keep the mushrooms so you can stuff them later.
  3. Heat the olive oil in a skillet over medium heat. Add the ginger, ham, olives, jalapeno, and mushrooms stems. Season with salt and cook everything for 2 minutes, while stirring.
  4. Add the mushrooms in an oven tray. Fill them with the cooked mixture and top with shredded parmesan.
  5. Slide them in the oven for the next 25 minutes!
  6. You can serve the mushrooms with some more shredded parmesan on top.

Pan-Fried Pangasius Fillet With Mushrooms

Fish and mushrooms are both excellent sources of protein, great for you if you don’t eat meat. But even if you’re a hopeless carnivore, it’s good to try something light every once in a while. Fry the fish and the mushrooms, sautee some radishes and serve them all together, with some healthy and tasty turmeric sauce.

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Ingredients Needed for Pan-Fried Pangasius Fillet With Mushrooms

1 tablespoon vegetable oil
1 pangasius fillet, around 5 ounces
1 ounce butter
5 radishes es
3.5 ounces of oyster mushroom
½ cup heavy cream
½ teaspoon turmeric

How to Make Pan-Fried Pangasius Fillet With Mushrooms

  1. Heat the vegetable oil in a skillet.
  2. Add the pangasius fillet in the skillet, and season it with salt and pepper.
  3. Fry the fish for 3-5 minutes on one side. Turn it over and fry for 2-4 more minutes. Remove the fish from the skillet.
  4. Heat another skillet and melt half of the butter. Cut the radishes in halves and add them into the butter. Cook for about 2-3 minutes.
  5. Melt the remaining butter in another skillet. Add the oyster mushrooms, season them with salt, and cook them until golden, 5-6 minutes. Remove them from the skillet and put them aside.
  6. Add the heavy cream in another skillet, on medium heat, and bring it to a slight boil. Sprinkle some salt and pepper and simmer. Add a pinch of turmeric, mix and cook until the sauce thickens.
  7. Top the fish with the creamy sauce and serve it alongside the mushrooms and radishes.

Stir-Fried Pork With Dried Mushrooms and Veggies

Want to put your delicious cut of pork neck to good use? Here’s one way to do it. Try this Asian-inspired stir-fry with mushrooms (both dried and champignons), zucchini, carrot, and chili. To make it even more authentic, you can add some cornstarch that thickens the dish, and also brings a glossy, shiny look to it!

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Ingredients Needed for Stir-Fried Pork With Dried Mushrooms and Veggies

12 ounces of pork neck 0.5 ounce dried mushroom salt pepper 1 tablespoon soy sauce 2 garlic cloves, sliced 10 champignons mushrooms, sliced 1 chili, sliced ½ zucchini, sliced ½ lime 1 tablespoon cornstarch 1 tablespoon soy sauce

How to Make Stir-Fried Pork With Dried Mushrooms and Veggies

  1. Slice the pork neck into 1 inch (2.5 cm) thick chunks.
  2. Add the dried mushrooms in a small bowl and cover them with warm water. Let them soak for 25-30 minutes.
  3. Heat the oil in a skillet over medium heat. Add the pork chunks and season them with salt and pepper. After 2-3 minutes, add the soy sauce and garlic and stir.
  4. Add the champignon mushrooms, chili, zucchini, carrot, and cook them for 3 minutes. After that, add the dried mushrooms and lime juice.
  5. Mix the cornstarch with 1/2 cup of water in a small bowl. Stir, and cook everything for 3 more minutes.

Pesto-Stuffed Beef With Creamy Mushrooms

So you want to show off your cooking skills? We’ve got just the recipe for you to try: oven-baked beef steak stuffed with pesto sauce. And as a side, we’ve flambéed some mushrooms and cooked them in a creamy white wine and yogurt sauce.

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Ingredients Needed for Pesto-Stuffed Beef With Creamy Mushrooms

7 ounces of beef sirloin
1 tablespoon pesto sauce
pepper
salt
1 tablespoon olive oil
1 tablespoon red onion, diced
7 mushrooms, sliced
2 garlic cloves
½ cup white wine
½ red bell pepper, diced
2 tablespoons of yogurt
parsley

How to Make Pesto-Stuffed Beef With Creamy Mushrooms

  1. Preheat the oven to 400°F/200°C.
  2. Place the meat over a wooden board and spread pesto sauce over it. Season with salt, pepper and roll it. Use a string to secure it.
  3. Heat the olive oil in a skillet over high heat. Sear it in the pan, cooking it for about 2 minutes on all sides. Add the meat in the oven for the next 30 minutes.
  4. Heat the olive oil in a skillet over medium heat. Add the red onion, garlic, and mushrooms. Season with salt and pour the white wine. Use a lighter and flambe the wine. Cook until the flame disappears (you can skip the flambéing part).
  5. Add the bell pepper and cook it for about 1-2 minutes, until the veggies have softened.
  6. Reduce the heat, add the yogurt, parsley, and stir. Cook until the sauce reduces by half.
  7. When ready, place the veggies over a plate and lay the meat on top. Serve with shredded parmesan!

Egg Cups With Bacon and Mushrooms

Looking for a good breakfast idea? Put your ramekins to good use and make these wonderful egg cups with bacon and mushrooms. Just sauté the mushrooms and bacon and add them to the ramekins. Crack the eggs on top and boil everything in a large pot of water for a few minutes. Your very special breakfast is waiting to be served!

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Ingredients Needed for Egg Cups With Bacon and Mushrooms

1 tablespoon vegetable oil
1 onion, diced
3 bacon
4 mushrooms, thinly sliced
2 eggs
salt
dill

How to Make Egg Cups With Bacon and Mushrooms

  1. Heat the vegetable oil in a skillet over medium heat. Add the onion and bacon slices and cook them. Stir and add the mushrooms. Cook for about 2 more minutes, while stirring.
  2. When ready, add mixture in 2 separate ramekins. Crack the eggs in a small bowl and gently add them on top of the mixture.
  3. Heat a large saucepan, fill it with water and bring it to a boil. Add the ramekins into the saucepan and cover them with lids.
  4. Boil them for around 5-7 minutes, depending on how you prefer your eggs to be done.
  5. Serve them with a pinch of salt and some chopped dill on top!

Oven-Baked Chicken With Mozzarella, Bacon and Mushrooms

So you think chicken breast is bland and boring? You just haven’t tried our combo. Bacon, mushrooms and mozzarella have a fantastic effect on the meat. And all of the ingredients are baked in the oven, which lets all the flavors mix into a truly memorable dish.

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Ingredients Needed for Oven-Baked Chicken With Mozzarella, Bacon and Mushrooms

4 bacon
10 ounces of chicken breast
pepper
1 teaspoon chili flakes
4 mushrooms, thinly sliced
⅓ cup shredded mozzarella
4 parmesans

How to Make Oven-Baked Chicken With Mozzarella, Bacon and Mushrooms

  1. Preheat the oven to 400°F/200°C.
  2. Heat a skillet and add the bacon slices. Fry them on both sides until the fat melts and they become golden and crispy.
  3. Remove the bacon from the pan when it’s ready, and in the remaining fat start cooking the chicken. Cook it for about 6-7 minutes per side.
  4. Line a baking tray with parchment paper. Place the chicken in the backing tray and season it with chili flakes and pepper. Top it with mushrooms, crispy bacon and shredded mozzarella. Add a few slices of parmesan on top of the mozzarella.
  5. Bake the chicken for the next 12 minutes.
  6. Serve it warm!

Spicy Stir-Fry With Chicken and Mushrooms

When looking to cook something tasty and fast, we usually end up turning to the Asian cuisine. Here’s the perfect recipe to try. It has chicken and lots of veggies, like wood ear mushrooms, celery, zucchini and bell pepper. The best part about it is that it’s ready only in half an hour, and it’s a true feast!

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Ingredients Needed for Spicy Stir-Fry With Chicken and Mushrooms

2 tablespoons of olive oil 3 garlic cloves 5 ounces of chicken breast, sliced 1 ounce celery sticks, sliced ¼ zucchini, sliced ¼ leek, sliced 2 ounces of wood ear mushroom ¼ red bell pepper, thinly sliced ¼ yellow bell pepper, thinly sliced 0.25 green bell pepper, thinly sliced 1 tablespoon soy sauce 1 red chili, sliced ¼ cup chicken broth 5 ounces of rice noodles ¼ cup brown sugar

How to Make Spicy Stir-Fry With Chicken and Mushrooms

  1. Start with the noodles. Heat a saucepan and fill it with water. Add in the rice noodles and boil them for slightly less than the instructions on the package recommend. That is because you will use them in a stir-fry type dish and overcooking will make them too moist and mushy.
  2. Heat a skillet and add olive oil. Add 2 garlic cloves and cook them so they can release their flavor. Chop the remaining one.
  3. Remove the garlic and add in the chicken. Cook it for about 2-3 minutes and add the garlic, carrot, celery, zucchini, and leek. Continuously stir.
  4. Cook for 1-2 more minutes and add mushrooms and bell peppers. Pour soy sauce and chicken broth.
  5. Flavor with chili, and add rice noodles. Stir and cook for 2-3 more minutes.

Tuna Steak With Shimeji Mushrooms

Looking to spoil yourself with a wonderful dish today? If the answer is yes, we’ve already got the answer! Cooking tuna at home is not as difficult as you may think. You just need to follow some simple instructions. First, you have to marinade the meat with olive oil, lime juice and a small amount of salt. Secondly, try not to overcook it, because it will lose it’s flavor. Then, coat it with some nice crunchy nuts, and as a side, some shimeji mushrooms are exactly what you need!

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Ingredients Needed for Tuna Steak With Shimeji Mushrooms

1 pound tuna steak
1 lime
2 tablespoons of olive oil
salt
1 ounce peanut
1 ounce pistachio
1 ounce almond
2 tablespoons of vegetable oil
1 garlic clove, sliced
2 shimeji mushrooms
2 tablespoons of honey

How to Make Tuna Steak With Shimeji Mushrooms

  1. Add the tuna in a large bowl and season it with olive oil, lime juice, and salt.
  2. Let it marinate for about 15 minutes.
  3. Crush the peanuts, pistachios, and almonds.
  4. Heat a skillet and add 1 tablespoon of vegetable oil.
  5. Add in the garlic and shimeji mushrooms. Cook them for about 3-5 minutes, until tender.
  6. Heat another skillet and add the remaining oil.
  7. Start cooking the tuna. Cook it on both sides for about 4 minutes, until it is properly seared.
  8. After you have finished cooking it, drizzle some honey on top, and coat it with the crushed nuts. Slice it in about 0.4 inch (1 cm) thick slices.
  9. Serve it with the previously cooked shimeji.
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