Search results for: mushrooms

Here are the search results for your query. Please use our advanced search page for more specific results.

Warming Chicken Soup

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

Warming Chicken Soup Read More »

Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.
Zucchini, Carrot and Mushroom Casserole

Zucchini, Carrot and Mushroom Casserole

Hearty and warming go hand in hand with this vegetarian casserole. Make a base from grilled zucchini and fill it with a savory veggie mixture from smooth and mildly sweet carrots, pleasantly chewy mushrooms, and savory onion. Top it with gooey mozzarella, pungent ginger, sweet corn, and salty olives. This will only make your casserole even tastier.

Zucchini, Carrot and Mushroom Casserole Read More »

Ingredients Needed for Zucchini, Carrot and Mushroom Casserole


For the veggie mixture:

1 tablespoon vegetable oil
1 medium red onion, sliced
2 medium carrots, shredded
5 ounces of mushrooms, quartered
salt
pepper

For the casserole:

1 medium zucchini, sliced
2 tablespoons of melted butter
1 tablespoon ginger, shredded
2 tablespoons of canned sweet corn
1 ounce olives
1 ounce green olives stuffed with pimento
1 cup low moisture mozzarella, grated

How to Make Zucchini, Carrot and Mushroom Casserole

  1. For the veggie mixture:

    Heat the oil in a skillet over low heat and add the red onion. Cook and stir until tender.

  2. Add the carrots and mushrooms and season with salt and pepper. Cook and stir for 2 minutes. Remove from heat.
  3. For the casserole:

    Grill the zucchini slices.

  4. Coat a casserole with butter using a brush. Place the zucchini slices into the casserole, then add the vegetable mixture. Spread it evenly.
  5. Top with ginger, sweet corn, olives, and grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.
Rolled Turkey Breast with Mushroom and Bacon Stuffing

Rolled Turkey Breast With Mushroom and Bacon Stuffing

If you don’t have the time or energy to cook an entire turkey this Thanksgiving, try this rolled turkey breast with mushroom and bacon stuffing. The combined crispiness of the bacon, breadcrumbs, and mushrooms will make you forget all about the classical roasted turkey.

Rolled Turkey Breast With Mushroom and Bacon Stuffing Read More »

Ingredients Needed for Rolled Turkey Breast With Mushroom and Bacon Stuffing

10 ounces of turkey breast
1 tablespoon vegetable oil
2 ounces bacon, chopped
3 ounces mushrooms, chopped
1 spring onion, chopped
½ cup parsley, chopped
1 teaspoon breadcrumbs
salt
pepper
1 cup vegetable stock

How to Make Rolled Turkey Breast With Mushroom and Bacon Stuffing

  • Wrap the turkey breast in plastic wrap and tenderize it using a kitchen mallet. Do this on both sides.
  • Remove the plastic wrap and season the meat with salt and pepper on both sides.
  • Preheat the oven to 425 degrees F / 220 degrees C.
  • For the mix:
  • Heat the vegetable oil in a skillet and fry the chopped bacon until crispy. Set aside.
  • Use the same pan to cook the mushrooms until they soften.
  • Add the chopped spring onion and stir in. Add the parsley, the breadcrumbs, some salt, and pepper, and stir more.
  • Coat the tenderized meat with the mixture and add the crispy bacon.
  • Make a roll and bind it with twine, then fry it on all sides until golden brown.
  • Place the roll into a baking dish and add the vegetable stock. Roast for 45 minutes.
  • Cut and remove the twine and serve sliced.

Quinoa, Tofu, and Mushroom Bowl

Quinoa and tofu are extremely rich sources of protein, so you can give them a try if you’re planning to go meat-free today. Try them in this delicious combo, flavored with garlic, onion, and a few mushrooms. Who knows, maybe you won’t even go back to meat!

Quinoa, Tofu, and Mushroom Bowl Read More »

Ingredients Needed for Quinoa, Tofu, and Mushroom Bowl

2 teaspoons of sesame oil
3.5 ounces of tofu, cubed
0.75 inch – ginger, peeled and sliced
2 garlic cloves, sliced
1 spring onion, thinly chopped
½ cup quinoa, cooked
salt
6 mushrooms, quartered
½ red bell pepper, thinly sliced
4 romaine lettuce leaves
parsley

How to Make Quinoa, Tofu, and Mushroom Bowl

  1. Heat a teaspoon of sesame oil in a wok over medium-high heat.
  2. Add the tofu and cook it until golden, for 6-7 minutes. Set it aside.
  3. Add the remaining sesame oil in the wok. Add the ginger, garlic, and spring onion. Stir and cook about 1 minute.
  4. Add the cooked quinoa and season with salt. Add the mushrooms, tofu, red bell pepper, and give it a good stir. Cook for a few minutes.
  5. Break the romaine lettuce leaves and add them to the wok.
  6. Stir and leave everything on heat for 1-2 more minutes.
  7. If you want, serve it with fresh parsley.

Bacon, Cabbage and Mushroom Stir-Fry

Do you feel like eating something nourishing and easy to make? Then stir-frying is the best cooking technique for you! Just throw some mushrooms and veggies in the skillet and cook them on high heat, stirring once in a while so you don’t burn them. Complete the dish with some crispy fried bacon. And you’re ready to go!

Bacon, Cabbage and Mushroom Stir-Fry Read More »

Ingredients Needed for Bacon, Cabbage and Mushroom Stir-Fry

4 bacon
1 tablespoon vegetable oil
2 ounces of oyster mushroom, sliced
3 ounces of red cabbage, shredded
½ red bell pepper
2 spring onions
2 garlic cloves

How to Make Bacon, Cabbage and Mushroom Stir-Fry

  1. Heat a skillet and fry the bacon on both sides, until golden and crispy.
  2. Heat the vegetable oil in another skillet and add the mushrooms. Cook them until golden, about 3-5 minutes.
  3. Meanwhile, dice the red bell pepper and slice the green onions.
  4. Add the shredded red cabbage, red bell pepper, and spring onion in the pan. Stir-fry them at high heat for 5 minutes.
  5. Crush the garlic and add it to the skillet. Stir to flavor all the ingredients.
  6. When ready, serve the cabbage and mushrooms with bacon on top.

Beef and Veggie Stuffed Bread Bowl

You hate dirty dishes, right? That’s the perfect excuse for using a loaf of bread as a bowl when cooking! For the stuffing, make a stir-fry with beef tenderloin, mushrooms, zucchini, celery and red bell pepper, add the mixture to your bread bowl, top everything with lots of low-moisture mozzarella and oven-bake it. It’s a quick, easy and delicious dish!

Beef and Veggie Stuffed Bread Bowl Read More »

Ingredients Needed for Beef and Veggie Stuffed Bread Bowl

1 bread
2 tablespoons of vegetable oil
10 ounces of beef tenderloin, cubes
salt
½ teaspoon turmeric
2 egg yolks, fresh
4 mushrooms, slices
¼ zucchini, cubed
1 tablespoon olive oil
1 celery, slices
½ red bell pepper, chopped
pepper
dill, chopped
⅔ cup shredded mozzarella
1 egg
1 tablespoon milk

How to Make Beef and Veggie Stuffed Bread Bowl

  1. Preheat the oven to 380 degrees F/190 degrees C.
  2. Cut the top of the bread and remove it.
  3. Remove the bread crumb from the bottom part to make a bread bowl.
  4. Heat the vegetable oil in a skillet and start frying the beef tenderloin.
  5. Add salt and turmeric and fry until the meat is well done.
  6. Put the bread crumbs in a bowl and add the egg yolks. Mix using your hands and combine the yolks with bread.
  7. Heat about 1 tablespoon of vegetable oil in another skillet, on medium-high heat.
  8. Add the bread and yolks mixture. Start frying it.
  9. Add the mushrooms, olive oil, celery, red bell pepper, salt, and pepper, then add the dill.
  10. Stir and cook them all together.
  11. Add the cooked beef tenderloin.
  12. Transfer the mixture into the bread bowl and top it with shredded mozzarella.
  13. Lay a baking tray with parchment paper.
  14. Place the stuffed bread on it.
  15. Also, place on it the top of the bread, sliced previously.
  16. Make some egg wash by whisking the egg with milk. Coat the top of the bread with egg wash, then sprinkle some coarse salt on it.
  17. Bake for 15 minutes.

Beef, Bacon and Veggie Stir-Fry

If you feel creative and thinking to experiment with Chinese foods at home, you’ll have to buy some basic ingredients like meat, mushrooms, veggies, and, of course, Asian spices and sauces. This beef, bacon and veggie stir-fry is a good dish to start with!

Beef, Bacon and Veggie Stir-Fry Read More »

Ingredients Needed for Beef, Bacon and Veggie Stir-Fry

3 mushrooms, slices ½ iceberg lettuce 0.75 inch - ginger root, peeled, cut into small sticks 1 tablespoon vegetable oil 12 ounces of beef tenderloin, cut into strips oregano 2 tablespoons of oyster sauce ¼ cup red wine 2 spring onions s, slices 3 bacon slices, cut into small pieces ½ teaspoon butter ½ teaspoon salsa sauce 1 ounce shimeji mushroom ½ zucchini, sliced 2 tablespoons of sweet corn ⅓ cup almond flake 1 teaspoon paprika powder

How to Make Beef, Bacon and Veggie Stir-Fry

  1. Slice the mushrooms. Cut the carrot lengthwise, then slice it. Chop the iceberg lettuce.
  2. Heat the vegetable oil in a skillet and cook the ginger for just a few seconds, to flavor the oil.
  3. Add the beef tenderloin strips and start frying it. Add the oregano, 1 tablespoon of oyster sauce, and red wine.
  4. Stir and cook until the wine reduces.
  5. Add half of the spring onion slices and cook them for 1 more minute. Set the meat aside.
  6. Take another skillet and heat it on the stove, without any fat. Add the bacon and the chopped onion.
  7. Cook until the bacon becomes crispy and the onion softens.
  8. Add the butter and the salsa sauce and stir.
  9. Add the brown mushrooms, Shimeji mushrooms, zucchini, and carrots. Stir-fry them for 3-4 minutes.
  10. Add the remaining oyster sauce, sweet corn, and season with salt. Stir well.
  11. Add the cooked beef, iceberg lettuce, and the remaining spring onion. Stir-fry for 1 more minute. Set aside.
  12. Roast the almond flakes for 1 minute in another skillet.
  13. Sprinkle roasted almond flakes over the dish and serve.

4-Types Mushroom Risotto

Risotto can be the superstar of the table, when mushrooms are involved! So if you want to make it the main dish of the dinner, combine a basic risotto with four types of mushrooms, white wine and a lot of parmesan!

4-Types Mushroom Risotto Read More »

Ingredients Needed for 4-Types Mushroom Risotto

3.5 ounces of butter
3 ounces of cremini mushroom, chopped
3 ounces of champignon mushrooms, chopped
2 ounces of chanterelle mushroom, dried, rehydrated
2 ounces of black trumpet mushroom, dried, rehydrated
1 oregano
¼ cup white wine
1 ounce parmesan

For the risotto:

½ white onion
0.25 celery stick
1 ounce butter
1 tablespoon vegetable oil
⅓ cup arborio rice
¼ cup white wine
⅓ cup chicken stock
1 tablespoon parmesan, grated

How to Make 4-Types Mushroom Risotto

  1. First, make the basic risotto:
  2. Dice the onion and the celery stick.
  3. Melt the butter in a pan, on low-medium heat.
  4. Add the vegetable oil and mix it with butter.
  5. Add the onion and cook until translucent.
  6. Then add the celery. Mix and braise until the vegetables soften.
  7. Add the Arborio rice. Continue stirring for 2 to 3 minutes. The rice should be well-coated with butter.
  8. Add the white wine and mix. Cook until the wine reduces by half.
  9. Add the chicken stock. Mix and cook for several minutes, or until the rice absorbs all the liquid.
  10. When the rice is ready, grate the parmesan and mix well. Set the risotto aside.
  11. After you cook the rice, heat a skillet and melt the butter on medium heat.
  12. Add the chopped champignon mushrooms and the rehydrated mushrooms and cook them.
  13. Season with salt and pepper. Add the white wine. Stir and cook until the wine reduces by half.
  14. Add the cooked risotto (4-6 tablespoons) and mix.
  15. Grate the parmesan and add the remaining butter.
  16. Serve the mushroom risotto warm. If you want, grate some more parmesan on top and drizzle some olive oil. Enjoy!

Turkey and Mushroom Pie

Got some leftover turkey that you want to put to good use? How about you use it as a filling for a delicious pie, with homemade dough? Add mushrooms, red beans, and some shredded mozzarella, that will melt into the oven, and make the filling much juicier and more savory.

Turkey and Mushroom Pie Read More »

Ingredients Needed for Turkey and Mushroom Pie


For the dough:

1 ½ cups of flour
3.5 ounces of butter
1 egg
1 tablespoon water

For the filling:

5 ounces of mushroom, shredded
1 tablespoon vegetable oil
12 ounces of turkey leftovers
salt
pepper
1 teaspoon pulses
7 ounces of canned red beans
parsley
¼ cup mozzarella, shredded

How to Make Turkey and Mushroom Pie

  1. Place the flour in a large bowl.
  2. Add the butter and use your hands to incorporate it into the flour.
  3. Crack an egg into the bowl, add the water, and keep mixing using your hands, until you obtain a ball of dough. Refrigerate it for the next 30 minutes.
  4. Heat the vegetable oil in a skillet over medium heat. Add the mushrooms and turkey. Season with salt, pepper, and add the pulses. Cook for 1 minute, and add the red beans and a bit of water. Cook everything for 4-5 minutes.
  5. Preheat the oven to 360°F/180°C.
  6. Divide the dough into 2 equal parts. Level them with a rolling pin, until 0.4 inches (1 cm) thick.
  7. Place the mozzarella and the filling on one side of the dough. Cover it with the other one.
  8. Press the sides with a fork so you can secure the filling.
  9. Place the pie in a baking tray and bake it for 30 minutes.

Veggie-Stuffed Tomatoes

Usually, we like to stuff tomatoes with meat, but if you’re on a veggie diet, this recipe is for you! Try replacing the meat with diced mushrooms, bell pepper, carrots, and flavor them with lots of spices. After that, just slide them in the oven and wait for your dish to be ready!

Veggie-Stuffed Tomatoes Read More »

Ingredients Needed for Veggie-Stuffed Tomatoes

2 tablespoons of vegetable oil 2 onions s, thinly sliced 3.5 ounces of mushroom, thinly sliced 1 yellow bell pepper, chopped 2 carrots, shredded herbs 1 teaspoon nutmeg 1 teaspoon cashew powder 1 teaspoon mixed spices ½ lime ½ cup tomato paste oregano fresh coriander

How to Make Veggie-Stuffed Tomatoes

  1. Heat a skillet and add 2 tablespoons of vegetable oil.
  2. Throw in the onion and cook it until it turns translucent.
  3. Add the mushrooms, bell pepper, and shredded carrots.
  4. Continuously stir and season it with the salt with herbs, nutmeg, cashew powder, and mixed spices.
  5. After 1 more minute, pour the lime juice and add the tomato paste.
  6. Stir it, add the fresh oregano and turn off the heat.
  7. Remove the heads and pulp of the tomatoes.
  8. Stuff the tomatoes with the cooked veggies.

Bacon and Mushroom Spicy Grilled Chicken

Barring any health issues, we all need some hot & spicy in our lives sometimes. This chicken, with fried bacon and perfectly seasoned mushrooms should do the trick! There’s even some broccoli, for a healthy touch!

Bacon and Mushroom Spicy Grilled Chicken Read More »

Ingredients Needed for Bacon and Mushroom Spicy Grilled Chicken

4 bacon
5 mushrooms
2 teaspoons of dried oregano
1 teaspoon paprika powder
salt
pepper
½ cup water
1 tea spoon starch
1 teaspoon hot pepper
1 teaspoon chives
4 chicken breasts
4 broccoli florets

How to Make Bacon and Mushroom Spicy Grilled Chicken

  1. Heat a cast-iron skillet to a medium high temperature.
  2. Fry the slices of bacon in the skillet, on both sides, until they become crispy.
  3. Slice the mushrooms and fry them in the bacon oil.
  4. Add the dried oregano, paprika, salt, and pepper.
  5. When the mushrooms are cooked, add water.
  6. Mix the starch with some water. And add it to the skillet.
  7. Bring to a boil and add hot pepper and chives.
  8. Cook in the skillet for a couple of minutes.
  9. Grill the chicken breast pieces on both sides.
  10. Serve chicken on a bed of mushroom and sauce, with a broccoli floret wrapped in fried bacon and sprinkled paprika.
Scroll to Top