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Beef Stroganoff

Beef Stroganoff

Beef Stroganoff is a classic Russian recipe that has passed the test of time. And, really, what’s not to like here. The dish is made of savory beef, smothered in a nice, creamy sauce, that has mushrooms and onion. It will definitely be a crowd pleaser, and it goes very well when served with some pasta or mashed potatoes.

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Ingredients Needed for Beef Stroganoff

1 tablespoon butter
2 tablespoons of olive oil
1 onion, chopped
7 ounces of mushrooms, thinly sliced
salt
pepper
12 ounces of flank steak, large chunks
1 ½ cups of chicken stock
2 tablespoons of flour
1 teaspoon worcestershire sauce
1 tablespoon heavy cream
cooked penne (optional)

How to Make Beef Stroganoff

  1. Heat a skillet over medium heat and melt the butter in it.
  2. Add 1 tablespoon of olive oil and the chopped onion. Add the mushrooms and season with salt, pepper.
  3. Cook for 3-4 minutes and move them in a bowl.
  4. Add the remaining oil in the skillet along with the flank steak. Season the meat with salt, pepper, and pour the stock.
  5. Cover with a lid and simmer for the next 15 minutes.
  6. Remove the lid, take out some liquid out of the skillet with a ladle and mix it with the flour in a small bowl.
  7. Add the flour mixture in the skillet along with the mushrooms. Drizzle the worchestershire.
  8. Mix until the sauce becomes smooth and thicken with heavy cream.
  9. Cook for 1-2 more minutes and serve with some cooked penne!

Bacon and Mushroom Bread Bowls

Filled with bacon and mushrooms, these bread bowls are nothing short of delicious! Also, a perfect addition is the Cheddar, that melts thanks to the heat of the oven, and gives the dish its super flavor!

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Ingredients Needed for Bacon and Mushroom Bread Bowls

1 tablespoon vegetable oil
8 mushrooms, sliced
salt
pepper
½ teaspoon five-spice powder
2 spring onions s, chopped
4 bacon slices, fried
½ cup heavy cream
4 bread rolls
½ cup cheddar, shredded
red bell pepper, diced

How to Make Bacon and Mushroom Bread Bowls

  1. Preheat the oven to 340°F/170°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add in the mushrooms and spring onion.
  4. Season with salt, pepper, and five-spice powder.
  5. Add the fried bacon and pour the heavy cream.
  6. Stir, so all the mushrooms are fully covered in sauce, and when it thickens, take the skillet out off of the heat.
  7. Place the bread rolls on your wooden board. Slice off the top of the bread rolls and remove their inside with a spoon. Line a baking tray with parchment paper and place them on top.
  8. Top them with the mushroom mixture, shredded Cheddar and diced bell pepper.
  9. Bake the bread rolls for the next 25 minutes!

Warm Pork Salad

If you’re worried that you’ll still be hungry after eating a salad, then for sure you haven’t tried this one. Its highlights are tender pork tenderloin, next to some mushrooms, baby corn, and a touch of the exotic seven spices. Add a few red currants for a fresh, fruity touch.

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Ingredients Needed for Warm Pork Salad

8 baby corns
1 tablespoon pine nut
1 tablespoon vegetable oil
7 ounces of pork tenderloin
salt
1 teaspoon seven spice
1 teaspoon butter
4 mushrooms, thinly sliced
1 lettuce head
1 tablespoon balsamic vinegar
1 lime
1 teaspoon paprika powder
white sesame seeds
1 teaspoon white sesame seeds

How to Make Warm Pork Salad

  1. Thinly slice the baby corns.
  2. Add the pine nuts and toast them for 1-2 minutes.
  3. Heat the vegetable oil in a skillet over medium heat.
  4. Add the pork and season it with salt and seven spices. Add the butter and melt it.
  5. Add mushrooms, baby corn, balsamic vinegar, and stir for 1-2 minutes.
  6. Slice the lettuce and place it in a large bowl. Add the pork and squeeze the lime juice on top.
  7. Serve with paprika powder, sesame seeds, and red currants on top.

Whole Roasted Turkey

Preparing for Thanksgiving Day dinner? Well, we know turkey is in the menu, and cooking it any other way than roasted and stuffed seems like a blasphemy. We’ve filled it with a nice combo of ingredients: potato, onion, orange, mushrooms, and bell pepper. After a three hour visit in the oven it was ready, and boy, was it delicious!

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Ingredients Needed for Whole Roasted Turkey

4 potatoes
1 lemon
2 onions
6 carrots
1 garlic head
2 tablespoons of vegetable oil
salt
pepper
1 turkey (approx. 12 pounds, giblets removed)
dried rosemary
2 ounces of butter
1 walnut, chopped
nutmeg

For the filling:

2 green bell peppers
10 mushrooms
2 potatoes
1 onion
1 orange

How to Make Whole Roasted Turkey

  1. Preheat the oven to 360°F/180°C.
  2. Prepare the vegetables for the side. Grab the potatoes, lemon, and onion. Slice them in halves, and then in quarters. Slice the garlic and carrots in halves. Leave them aside.
  3. Prepare the vegetables for the filling. Slice the bell peppers and the mushrooms. Peel the potatoes and onion and slice them in quarters. Slice the orange in halves, and then in quarters.
  4. Place the vegetables, which you’ll use for the side, in a roasting tray.
  5. Pour 1 tablespoon of vegetable oil and season with salt and pepper. Add a few rosemary sprigs. Place the turkey on top of the veggies. This will prevent it from burning.
  6. Fill the turkey with the rest of the veggies. Grab the butter and use it to coat the turkey skin. Rub the butter until it’s evenly spread. Drizzle with 1 more tablespoon of vegetable oil. Sprinkle with the chopped walnuts and season with salt and nutmeg. Wrap the turkey and veggies in aluminum foil, to prevent it from burning.
  7. Roast the turkey for the next 3 hours!

Bacon and Mushroom Toast

Who doesn’t like hearing that unmistakable crunch sound of toast? Or feeling the special texture… it’s amazing. You can have toast with anything; so how about trying it along with some sausages, bacon, and mushrooms, all cooked in a skillet. Do you not feel satisfied yet? Just shred some mozzarella on top and prepare for a real treat!

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Ingredients Needed for Bacon and Mushroom Toast

6 breads
2 ounces of butter
10 bacon
2 sausages
10 mushrooms
2 chili peppers
2 tablespoons of mozzarella, shredded
parsley

How to Make Bacon and Mushroom Toast

  1. Cut each slice of bread diagonally. Place the obtained triangles on a baking tray.
  2. Melt the butter and spread on the bread triangles. Toast the bread in the oven.
  3. Cut bacon in small pieces. Slice the sausages.
  4. Heat a skillet and fry the bacon and the sausage without using vegetable oil.
  5. Cut the mushrooms in half and add them in the skillet.
  6. Sprinkle some salt and pepper and cook everything together.
  7. Add the sliced chili peppers.
  8. Put the toast triangles on a plate and top them with bacon, sausage, and mushroom mixture.
  9. Serve with shredded mozzarella and fresh parsley.

Bacon and Mushroom Spaghetti

You’ve probably tried all the classical spaghetti recipes out there. If you are looking for something new, how about trying to cook this delicious spaghetti dish, with a certain Mediterranean flair? It has olives, bacon, and mushrooms and it will melt in your mouth.

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Ingredients Needed for Bacon and Mushroom Spaghetti

salt
6 ounces of spaghetti
3 bacon, chopped
½ red bell pepper, diced
1 tablespoon olive without pits
pepper
parmesan
parsley
2 ounces of fried bacon

How to Make Bacon and Mushroom Spaghetti

  1. Boil water in a large saucepan.
  2. Add salt.
  3. Put the spaghetti in the boiling water and cook according to the instructions on the package.
  4. Heat a cast-iron skillet and fry the bacon lightly.
  5. Add the chopped mushroom and the sliced red bell pepper in the skillet.
  6. Cook them for 1-2 minutes.
  7. Pour the heavy cream over the ingredients in the skillet.
  8. Add the olives.
  9. Add the cooked spaghetti to the skillet and mix everything together.
  10. Sprinkle some salt and pepper.
  11. Serve with grated parmesan and fresh parsley.

Beef, Zucchini and Mushroom Stir-Fry

Beef up this simple stir-fry with some savory meat, flavored with ginger and lime. All you have to do is marinate the beef in naturally acidic ingredients like lime. Next step: tenderize to prevent from drying. The aromatic and spicy ginger instantly enhances the taste of the meat. Now all you have to do is combine it with some fresh zucchini and mushrooms. And a light dinner is on its way!

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Ingredients Needed for Beef, Zucchini and Mushroom Stir-Fry

14 ounces of beef tenderloin
0.5 ounce ginger, chopped
1 tablespoon olive oil
½ lime
2 tablespoons of cornstarch
2 tablespoons of flour
salt
pepper
6 mushrooms, thinly sliced
½ zucchini, thinly sliced
½ red chili, thinly sliced
¼ cup water
1 teaspoon paprika powder

How to Make Beef, Zucchini and Mushroom Stir-Fry

  1. Slice the beef tenderloin into long and thin strips, and place it into a bowl.
  2. Add the ginger, 3-4 tablespoons of water, olive oil, and lime juice.
  3. Also add 1/2 tablespoon of cornstarch and flour. Season with salt and pepper and mix everything together.
  4. Heat your wok over medium-high heat and start cooking the beef. Cook it for 4 minutes then and add the mushrooms, zucchini and chili. Stir and cook for 1 more minute.
  5. Mix the remaining cornstarch with water in a small bowl. Pour it over the beef and add a touch of paprika powder.
  6. Stir, and cook everything for 1-2 more minutes!

Waffle Maker Cooked Calzones

You don’t need a stove or a pizza oven to make this wonderful calzone. Just half an hour of free time, some salami, tomato paste, mushrooms, and, of course, shredded mozzarella! The cooking is easier than pie, with a waffle maker or sandwich maker.

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Ingredients Needed for Waffle Maker Cooked Calzones

1 tablespoon flour ½ puff pastry sheet 2 eggs 4 tablespoons of tomato paste 10 salamis 2 ounces of shredded mozzarella 2 ounces of shredded mozzarella

How to Make Waffle Maker Cooked Calzones

  1. Spread the puff pastry on the floured workspace.
  2. Use a medium bowl to cut out 4 circles of pastry.
  3. Use 2 of the circles as bases for the calzones.
  4. Whisk the eggs and add 1/4 cup of water in order to make egg wash.
  5. Coat the two calzone bases with egg wash, using a brush.
  6. Add the tomato paste on the bases.
  7. Top the mini-pizzas with salami slices and shredded mozzarella.
  8. Add the shimeji mushrooms.
  9. Cover the calzone bases with the other pastry circles. Use a fork on the edges to bind them.
  10. Cook the calzones in a waffle maker or a sandwich maker.
  11. Grill until the pastry is fully cooked.

Beef and Penne Casserole

Meat and pasta, cooked together with love, make for a satisfying and nutritious meal. How about this beef chuck and penne casserole? Throw some chorizo and mushrooms into the mix, for some texture and flavor variety. Cook everything with white wine, heavy cream and tomato sauce. Once the oven does its job, pick up your fork and go for it.

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Ingredients Needed for Beef and Penne Casserole

5 ounces of penne
7 ounces of beef chuck, small cubes
1 tablespoon vegetable oil
5 chorizos slices, cut into small pieces
4 mushrooms, sliced
¼ cup white wine
1 garlic clove
¼ cup tomato sauce
¼ cup heavy cream
0.5 ounce - parmesan
1 spring onion, sliced
2 ounces of mozzarella, shredded

How to Make Beef and Penne Casserole

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Put water in a pan, sprinkle salt, and bring it to a boil.
  3. Boil the penne according to the instructions on the package. Strain off the water and set the pasta aside.
  4. Heat the vegetable oil in a skillet and cook the beef.
  5. Add the chorizo and mushrooms and continue to cook everything.
  6. Add the white wine and simmer the mixture for 8-10 minutes.
  7. Crush the garlic clove and add it in the skillet, then add the tomato sauce and heavy cream. Mix everything together.
  8. Add the cooked penne and mix them in. Grate the parmesan directly over the pasta, then throw in the spring onion.
  9. Add the penne and meat mixture into a small stoneware pottery casserole.
  10. Top it with shredded mozzarella and bake it for 10 minutes.

Pork Neck With Roasted Veggies

Pork neck is usually a joy to cook and serve to beloved friends. The meat has an excellent flavor and a soft texture, making it one of the best cuts of meat you can find. If you also care about your weight, don’t serve it with potatoes; try some roasted veggies as a side dish instead. A mix of mushrooms, cherry tomatoes, and zucchini should get you started.

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Ingredients Needed for Pork Neck With Roasted Veggies

14 ounces of pork neck, 2 steaks
2 tablespoons of vegetable oil
thyme
6 mushrooms, sliced
1 zucchini, sliced
5 ounces of cherry tomato
4 garlic cloves
1 ounce butter
2 tablespoons of olive oil
salt

How to Make Pork Neck With Roasted Veggies

  1. Preheat the oven to 380°F/190°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the pork neck and cook it for 4-5 minutes per side, until it gets a nice brown crust.
  4. Line a baking tray with parchment paper.
  5. Lay the thyme sprigs in a corner and place the pork on top of them. Add the zucchini, mushrooms, and cherry tomatoes in the remaining corners.
  6. Add the garlic cloves and divide the butter on top of the two steaks.
  7. Drizzle some olive oil over the veggies and season with salt.
  8. Slide the tray into the oven for the next 40 minutes.
  9. You can garnish with a few broccoli sprouts.

Mushroom White Sauce Stew

Mushrooms are the perfect ingredient: nutritious and hearty, can act as a main dish or as a side dish. This time we’re turning them into a stew and we’re making a white sauce for it. All you have to do is whip up some golden polenta as a side and you’re good to go!

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Ingredients Needed for Mushroom White Sauce Stew

2 white onions s, diced
2 tablespoons of vegetable oil
10 mushrooms, sliced
½ cup water
½ cup heavy cream
2 tablespoons of flour
¼ teaspoon chili flakes
2 garlic cloves, crushed
½ lime
1 parsley, chopped
polenta

How to Make Mushroom White Sauce Stew

  1. Heat the vegetable oil in a large saucepan.
  2. Add the onion and cook it, stirring often, until it softens.
  3. Add the mushrooms and stir. Cook further until the mushrooms soften a little.
  4. Add the water, salt, and pepper. Cover the pan and simmer.
  5. Meanwhile, add the heavy cream in a bowl.
  6. Sift the flour and add it to the same bowl. Whisk until you make a thick sauce.
  7. Transfer the white sauce to the mushroom saucepan. Mix them.
  8. Add the chili flakes, garlic, and parsley.
  9. Squeeze some lime juice.
  10. Mix, cover and cook for 2-3 more minutes.
  11. Serve with polenta.

Ham, Mushroom and Pea With Yogurt Sauce

There are times in your life when you can’t go to the store and you need to improvise with what’s at hand. This time, we’re creating something out of a piece of ham, some mushrooms and some peas. We made an excellent yogurt sauce to go with them and we can guarantee it’s really tasty.

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Ingredients Needed for Ham, Mushroom and Pea With Yogurt Sauce

7 ounces of smoked ham, cubed
3 tablespoons of vegetable oil
2 rosemary sprigs
1 tablespoon butter
5 mushrooms, slices
1 tablespoon cognac
½ teaspoon lemon zest
½ red bell pepper, diced
½ yellow bell pepper, diced
2 tablespoons of sweet corn
1 tablespoon pesto
2 tablespoons of pumpkin seeds
½ teaspoon thyme powder
salt
pepper
2 cups of canned peas
1 ounce - parmesan
⅔ cup yogurt
½ teaspoon turmeric
1 tablespoon lemon juice
radish sprouts

How to Make Ham, Mushroom and Pea With Yogurt Sauce

  1. Heat the vegetable oil in a large saucepan.
  2. Add the smoked ham cubes and start frying them.
  3. Add the rosemary and stir. Add the butter and let it melt.
  4. Add the mushrooms, cognac, and lemon zest.
  5. Stir, then add the bell pepper, sweet corn, pesto, pumpkin seeds, thyme powder, salt, and pepper. Stir and cook for 2-3 minutes.
  6. Add the canned peas and grate the parmesan. Stir and continue to cook on low heat.
  7. Mix the yogurt with turmeric, lemon juice, and some salt. Mix well.
  8. Serve the ham, mushroom and pea dish with yogurt sauce. If you want, garnish with radish sprouts.
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