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Smoked Sausages with Red Cabbage, Mushrooms, and Broccoli

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!

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Ingredients Needed for Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

1 tablespoon vegetable oil
3-4 ounces mushrooms, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ red cabbage, shredded
1 broccoli, broken into florets
6-7 ounces smoked sausages (2 pieces), scored

How to Make Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

  1. Heat the oil in a pan over medium heat and add the mushrooms.
  2. Cook and stir until tender. Also, season them with paprika and garlic powder.
  3. Add the cabbage and stir it in. Do the same with the broccoli and remove from heat.
  4. Transfer the cooked veggies to an oven-proof pan and place the sausages on top.
  5. Bake for 10 minutes at 190ºC/380ºF.
Shrimp Noodles with Shiitake Mushrooms

Shrimp Noodles With Shiitake Mushrooms

Indeed, you’ll only need 15 minutes for this noodle shrimp and shiitake dish to wait for you on a plate, all warm and full of flavors. It’s a simple stir-fry where you flavor the main ingredients with soy sauce, lemongrass, ginger, and lemon juice mainly.

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Ingredients Needed for Shrimp Noodles With Shiitake Mushrooms

5 ounces shiitake mushrooms, chopped
1 tablespoon vegetable oil
1 lemongrass, cut into larger pieces
1 teaspoon ginger, grated
2 garlic cloves, crushed
1 chili pepper, sliced
1 teaspoon rice vinegar
5 ounces shrimp
1 carrot, cut into thin strips
14 ounces cooked noodles
1 teaspoon soy sauce
1 spring onion, chopped
1 teaspoon lemon juice

How to Make Shrimp Noodles With Shiitake Mushrooms

  1. Heat the oil in a pot over low-medium heat and add the lemongrass. Cook and stir until tender, then remove from the pot.
  2. Stir in the ginger and garlic, then add the mushrooms.
  3. Cook and stir for 2-3 minutes. Add the chili and rice vinegar in the process.
  4. Add the shrimp and carrot and turn the heat to medium. Cook and stir for up to 2 minutes.
  5. Add the noodles. Cook and stir for 2 more minutes, while stirring in the soy sauce, spring onion, and lemon juice.
Sauteed Oyster Mushrooms in White Wine

Sauteed Oyster Mushrooms in White Wine

Welcome to a round of meaty protein-rich oyster mushrooms. We pan-cook them in white wine and enhance them with heavy cream. We spike the mix with a mixture of paprika, white and green pepper. Feel free to improve your spice mixture any way you like.

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Ingredients Needed for Sauteed Oyster Mushrooms in White Wine

1 tablespoon olive oil
1 tablespoon compound butter
1 pound oyster mushrooms, thickly sliced
3 spring onions, chopped
2 garlic cloves, crushed
⅔ cup heavy cream
⅓ cup white wine
2 teaspoons of mixed spices
salt
2 teaspoons of fresh parsley, chopped

How to Make Sauteed Oyster Mushrooms in White Wine

  1. Add the olive oil and compound butter to a skillet over low heat. Cook and stir until the butter melts.
  2. Add the mushrooms and stir them in.
  3. Add the spring onion and garlic. Cook and stir for 2-3 minutes.
  4. Add the heavy cream and stir it in. Add the white wine and do the same.
  5. Add the mixed spices, season with salt and stir in. Cook for 15 minutes.
  6. Stir the parsley in and remove from heat.
know-your-mushrooms

QUIZ: Know Your Mushrooms

We like mushrooms and there is a chance you like mushrooms, too, but how much do you know about these little natural wonders? Simply put, can you recognize these guys? Let’s see some of them: We’re using these goodies (except Amanita muscaria, duh!) in our recipes. Check out 10 of the most common mushrooms types

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Baked Oyster Mushrooms

Baked Oyster Mushrooms

Ah, the striking, pleasantly chewy and delicious oyster mushrooms! We here, always crave for a bit of Pleurotus. This time we bake them in olive oil with breadcrumbs and grated parmesan on top of them. Give them a try!

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Ingredients Needed for Baked Oyster Mushrooms

10 ounces of oyster mushrooms
salt
pepper
2 tablespoons of breadcrumbs
2 tablespoons of parmesan, grated
2 tablespoons of olive oil

How to Make Baked Oyster Mushrooms

  1. Line a baking dish with parchment paper and add the oyster mushrooms.
  2. Season with salt and pepper. Sprinkle with breadcrumbs and top with grated parmesan.
  3. Drizzle with olive oil, then bake for 30 minutes at 360⁰F/180⁰C.
Sunny-Side-Up Pizza with Mushrooms

Sunny-Side-Up Pizza With Mushrooms

Vegetarian and packed with proteins. This is how this ricotta, mushroom, and broccoli pizza presents itself on your table. Serve it in a funny way by cooking the sunny-side-ups right on it. An easy visual clue as to how to portion the whole thing. Capisci?

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Ingredients Needed for Sunny-Side-Up Pizza With Mushrooms

8 ounces of pizza dough
¾ cup ricotta
8 mushrooms, sliced
0.5 broccoli, cut into smaller pieces
2 teaspoons of balsamic vinegar
2 tablespoons of vegetable oil
½ tablespoon paprika
1 teaspoon garlic powder
1 ounce arugula
4 eggs
salt
pepper

How to Make Sunny-Side-Up Pizza With Mushrooms

  1. Line a baking tray with parchment paper and place the pizza dough on it. Coat it with ricotta and add the sliced mushrooms.
  2. Add the broccoli, vinegar, and oil to a bowl. Season with paprika and garlic powder and mix until even.
  3. Top the dough with the broccoli mixture and with arugula.
  4. Carefully add the eggs, season with salt and pepper, then bake for 15 minutes at 450⁰F/220⁰C.
  5. Portion it and serve it with a red dip.
Sweet Potato Fingers with Mushrooms and Peas

Sweet Potato Fingers With Mushrooms and Peas

Be it a vegetarian meal or a side-dish, this low-cal dish is a must for you to try. Our sweet potato dough is meant for 6-8 servings, but we used only half of it (3-4 servings), so we calculated the protein, carb, fat, and calorie signatures accordingly. Also, you may need to boil the dough fingers in two batches. Use a large skillet if you want to sauté all at once.

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Ingredients Needed for Sweet Potato Fingers With Mushrooms and Peas

1 large sweet potato
2 tablespoons of olive oil
salt
1 cup flour
4 garlic cloves, crushed
sage leaves
10 ounces of mushrooms, quartered
8 ounces of peas
pepper

How to Make Sweet Potato Fingers With Mushrooms and Peas

  1. Add the sweet potato to a baking tray and poke holes in it using a fork. Drizzle with 1 tablespoon of olive oil and bake for 30 minutes at 360⁰F/180⁰C.
  2. Cut the baked potato lengthwise in half, scoop out the pulp and transfer it to a bowl. Mash it.
  3. Season with salt and add the flour. Mix until even.
  4. Dust the work surface with flour and knead until you have a dough. Cut the dough lump in half and put one half in the refrigerator for later use.
  5. Cut the other dough half into 4 equal pieces. Take one and roll it until you get an approximately 1 to 1.5-inch thick dough roll. Cut it into 13-15 smaller pieces. Do the same with the remaining 3 pieces of dough. We’ve ended up with 60 pieces in total.
  6. Shape the little pieces of dough into 2 to 2.5-inch fingers.
  7. Fill a cooking pot halfway with water and bring it to a boil. Transfer the dough fingers to it and boil for 15 minutes. You may want to do this in 2 batches. Transfer them to a plate.
  8. Heat the remaining tablespoon of olive oil in a large skillet over low heat. Add the crushed garlic and season with 8-10 sage leaves. Cook and stir for a few seconds.
  9. Add the mushrooms and peas. Stir them in for 1 minute or so. Add the boiled dough fingers.
  10. Season with salt and pepper. Cook and stir for 2-3 minutes.
Grilled Mushrooms with Couscous Salad

Grilled Mushrooms With Couscous Salad

Let’s grill some mushrooms to yumminess, but not before flavoring them with a spicy mixture. Serve them with a simple couscous salad, where you add some apple, red onion, parsley, and lemon zest. Let us know what you think!

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Ingredients Needed for Grilled Mushrooms With Couscous Salad

¾ cup couscous
1 cup hot water
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon sugar
1 teaspoon salt flakes
10 ounces of brown mushrooms (caps only)
1 tablespoon vegetable oil
1 red onion, diced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
salt
pepper
½ apple, diced

How to Make Grilled Mushrooms With Couscous Salad

  1. Add the couscous to a bowl, pour the hot water over it and let it soak for 6 minutes.
  2. Add the cumin powder, smoked paprika, fennel seeds, sugar, and salt flakes to a small bowl. Mix until even.
  3. Add the mushrooms to a bowl and drizzle them with vegetable oil and add the spice mixture. Mix to coat them using your hands.
  4. Skewer the coated mushrooms, then grill them for 8 minutes on both sides.
  5. Add the couscous, red onion, parsley, lemon zest, and apple to a bowl. Season with salt and pepper and mix until even. Serve with grilled mushrooms.
Bell Pepper and Chorizo-Stuffed Mushrooms

Bell Pepper and Chorizo-Stuffed Mushrooms

Welcome to the incredibly tasty and protein-rich world of stuffed portobello mushrooms. Their caps are pretty big, so you can get a lot of stuffing in there, especially if you scrape out some of their pulp. Don’t overdo it, though. Use meat, cheese, and veggies and make them complete.

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Ingredients Needed for Bell Pepper and Chorizo-Stuffed Mushrooms

4 portobello mushrooms
vegetable oil
salt
pepper
4 teaspoons of pizza sauce
4 teaspoons of low moisture mozzarella, grated
1 tablespoon green bell pepper, diced
2 teaspoons of red bell pepper, diced
2 teaspoons of yellow bell pepper, diced
2 teaspoons of red onion, diced
2 ounces of chorizo (12 slices)
Italian seasoning

How to Make Bell Pepper and Chorizo-Stuffed Mushrooms

  1. Scrape out some of the mushrooms pulp using a teaspoon. Don’t overdo it because we need some mushroom pulp, too.
  2. Coat them on both sides with oil and season them with salt and pepper. Poke holes on their backside using a toothpick.
  3. Transfer them to a baking dish and bake for 10 minutes at 360⁰F/180⁰C.
  4. Add pizza sauce to each mushroom. Continue with mozzarella, diced bell peppers, red onion, and chorizo.
  5. Season with Italian seasoning and bake again for 12 minutes at 360⁰F/180⁰C.
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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