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Grilled Chicken With Aromatic Rice

Let’s admit it – sometimes, grilled chicken can be boring. But with the right side, any steak can emerge from anonymity. And the chef who made it! Try this rice with Shimeji mushrooms, veggies, and fresh mint! It’s awesome!

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Ingredients Needed for Grilled Chicken With Aromatic Rice

5 ounces of rice
1 onion
1 red bell pepper
1 green bell pepper
3 tablespoons of vegetable oil
1 ounce shimeji mushroom
2 eggs
2 tablespoons of soy sauce
4 mint leaves
½ lime
salt
2 chicken breasts
½ teaspoon chili flakes

How to Make Grilled Chicken With Aromatic Rice

  1. Prepare the rice according to the instructions on the pack.
  2. Dice the onion, the red bell pepper, and the green bell pepper.
  3. Cut in halves the cherry tomatoes.
  4. Heat 2 tablespoons of vegetable oil in a skillet.
  5. Cook the onion until it turns translucent.
  6. Add the Shimeji mushrooms, the red and the green bell pepper. Cook them together.
  7. Add the cooked rice.
  8. Whisk the eggs and add them over the rice and vegetable mixture.
  9. Stir the mixture using a wooden spoon.
  10. Add the soy sauce and the mint leaves.
  11. Squeeze the lime. Season the rice with salt.
  12. Heat the grill and grease it with 1 tablespoon of vegetable oil.
  13. Season the chicken breasts with salt and grill them.
  14. Serve each piece of grilled chicken breast with rice and cherry tomatoes.
  15. If you want, you can sprinkle some chili flakes over the chicken.
  16. Enjoy!

Mushroom and Baby Potato Side

Do you want some fried eggs or a steak and you can’t choose a side for it? Don’t think twice before you make this mushroom and baby potato side! The strong mushrooms flavor combines perfectly with the potatoes. The spring onion is a plus!

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Ingredients Needed for Mushroom and Baby Potato Side

8 baby potatoes
4 ounces of sliced mushroom
1 tablespoon vegetable oil
¼ cup spring onion slices

How to Make Mushroom and Baby Potato Side

  1. Boil some water in a saucepan and sprinkle salt.
  2. Boil the baby potatoes in their skin.
  3. Remove them from water, let them cool and cut 0.4 inch/1 cm potato slices.
  4. Heat the vegetable oil and fry the mushrooms. Stir frequently.
  5. Add the potato slices.
  6. Season with salt and pepper and stir.
  7. Add the spring onion slices and cook them together.
  8. Serve as a side, if you want with fried eggs. Or a steak.

Mushroom and Bacon Boat Sandwich

Forget about those boring cheese and ham sandwiches! It’s time to put your imagination at work. Combine cheese cream with fresh dill, spread on a bread boat, then add bacon, mushrooms, and mozzarella in layers. Trust us you won’t need anything else!

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Ingredients Needed for Mushroom and Bacon Boat Sandwich

1 demi baguette ¼ cup cheese cream 2 tablespoons of chopped dill 1 bacon 2 tablespoons of marinara sauce ¼ cup shredded mozzarella salt pepper 1 tablespoon strawberry topping

How to Make Mushroom and Bacon Boat Sandwich

  1. Preheat the oven to 400 degrees F/220 degrees C.
  2. Cut the top of the demi baguette and take it off.
  3. Remove the center of the bread, without damaging the crust.
  4. Spread the interior of the baguette with cheese cream.
  5. Sprinkle 1 tablespoon of chopped dill.
  6. Cut the bacon slice in quarters and add it in the baguette.
  7. Slice the mushroom and add it in the baguette, in a layer.
  8. Cover them with the marinara sauce.
  9. Add another layer of the remaining dill.
  10. Top the sandwich with the shredded mozzarella.
  11. Season it with salt and pepper.
  12. Put the sandwich on a baking tray and bake it for 20 minutes.
  13. Enjoy!

Mushroom Potato Nests

If you want to cook and have fun in the same time, don’t make the eternal boring mashed potatoes. Sometimes, the catchy detail is the shape! So make small potato nests and fill them with whatever you like. Today, try mushrooms with garlic.

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Ingredients Needed for Mushroom Potato Nests

1 cup chopped mushroom
1 tablespoon vegetable oil
1 tomato
2 garlic cloves
salt
pepper
2 tablespoons of water
2 cups of mashed potato
2 ounces of butter
3 egg yolks
¼ cup grated parmesan
½ cup grated mozzarella

How to Make Mushroom Potato Nests

  1. Preheat the oven to 350 degrees F/180 degrees C.
  2. Heat the vegetable oil in a skillet.
  3. Cook the chopped mushrooms for about 1 minute.
  4. Chop the tomato and add it in the skillet.
  5. Crush the garlic and add it in the skillet.
  6. Season the mixture with salt and pepper.
  7. Add the water and mix.
  8. Simmer the mushroom for about 2 minutes.
  9. In a bowl, put the mashed potatoes.
  10. Add the butter, the yolks, and the parmesan.
  11. Mix them with a spoon.
  12. Season the mashed potatoes with salt.
  13. Place a parchment paper sheet on a baking tray.
  14. Put the potatoes mixture in a piping bag and form small circles.
  15. Bake them for 20 minutes.
  16. Take them out of the oven and put a teaspoon of mushrooms mixture in every potato circle.
  17. Top them with½ teaspoon of mozzarella.
  18. Bake for 10-20 more minutes to 400 degrees F/200 degrees C.
Pasta Stuffed Omelet

Pasta Stuffed Omelet

If you’ve never cooked pasta in a skillet you have to try this. Double cooking pasta (first boiling, then sauteing) tends to make them double-delicious. It’s about cooking it in butter together with mushrooms, celery, and onion which lend their aromas to the pasta. Then serve this savory mixture with Cheddar and chili all wrapped with an egg crepe.

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Ingredients Needed for Pasta Stuffed Omelet

1 ounce butter
1 small red onion, chopped
1 medium celery stick, chopped
1 small carrot, diced
1 garlic clove, crushed
3 ounces of mushrooms, quartered
salt
pepper
1 cup alphabet pasta, cooked
1 ounce cheddar, cubed
1 green chili, sliced
1 egg, whisked

How to Make Pasta Stuffed Omelet

  1. Melt the butter in a skillet over low heat and add the onion. Stir for a few seconds. Keep adding the celery, carrot, and mushrooms while continuously stirring. Season with salt and pepper, too.
  2. Add the cooked pasta. Cook and stir for 1 – 2 minutes. Remove from heat.
  3. Transfer 1/2 of the cooked pasta mixture to a serving bowl. Add the Cheddar cubes and cover them with the remaining pasta mixture. Top everything with the sliced chili. Set aside.
  4. Heat the same skillet over low heat and add the whisked egg. Rotate the skillet so that the batter spreads evenly.
  5. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside.
  6. Place a flat plate upside down over the pasta mixture bowl, then turn them over. Remove the bowl and you’re left with a pasta mixture lump on the plate. Cover this with the egg crepe.

Cheese and Veggie Turkey Roulade

This elegant turkey roulade makes the best out of the turkey breast to create a memorable dish for all of your guests. The filling is made out of cream cheese, mushrooms, onion, and bell peppers, so if you plan on cooking it, fire up your oven, because tonight you’re in for a feast!

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Ingredients Needed for Cheese and Veggie Turkey Roulade

1 tablespoon vegetable oil
1 onion, chopped
4 mushrooms, chopped
½ yellow bell pepper, chopped
½ red bell pepper, chopped
salt
pepper
2 pounds of turkey breast
1 teaspoon cayenne pepper
2.5 ounces of cream cheese
2 ounces of butter
parsley

How to Make Cheese and Veggie Turkey Roulade

  1. Preheat the oven to 380°F/190°C.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion and cook it for 1 minute. Add both bell peppers, and season with salt and pepper.
  3. Place the turkey breast over a wooden board. Slice it through the middle, widening it as much as possible. Cover it with foil, and level it with a meat tenderizer. Season the meat with salt, pepper, and cayenne pepper.
  4. Evenly spread the cream cheese and add the cooked veggies over it. Start rolling from one of the ends and carefully roll towards the opposite end, so that you don’t lose any of the filling.
  5. Tie it with a string, making a few knots, to secure the filling.
  6. Mix the butter and parsley in a small bowl and rub it over the turkey breast.
  7. Add the turkey roulade in a baking tray and roast it for the next 35 minutes.
  8. When the roulade is ready, release the knots and slice it into 0.8 inch (2 cm) thick slices.

Crispy Bacon, Mushroom and Avocado Omelet

How about adding some wine sautéed vegetables, like mushrooms and avocado to your omelet? And to make breakfast more exciting, shred some emmental on top and slide some crispy bacon next to it. Simple ingredients as they may be, they can sure transform your whole morning!

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Ingredients Needed for Crispy Bacon, Mushroom and Avocado Omelet

3 bacon
8 mushrooms, sliced
1 avocado, sliced
½ cup white wine
salt
pepper
1 tablespoon vegetable oil
4 eggs
½ cup shredded emmental

How to Make Crispy Bacon, Mushroom and Avocado Omelet

  1. Heat a skillet and begin frying the bacon slices. Fry until golden and crispy.
  2. Separately, in another skillet add in the mushrooms, avocado, and pour the white wine. Season with salt, pepper and simmer until most of the wine has evaporated.
  3. Break the eggs and whisk them. Add them in another heated skillet, along with vegetable oil.
  4. Cook the omelet on one side for about 2 minutes and flip it over. Top half of the omelet with shredded emmental, crispy bacon, and sauteed vegetables.
  5. Let it cook for another 1-2 minutes and turn off the heat.
  6. Enjoy!

Chicken, Mushroom and Broccoli Skillet

Want to try a simple recipe with chicken as its main ingredient? Feel free to try this one pan, with chicken breast next to some mushrooms and broccoli. Add ginger, garlic, and soy sauce to give it an authentic Asian flavor.

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Ingredients Needed for Chicken, Mushroom and Broccoli Skillet

2 tablespoons of vegetable oil
10 ounces of chicken breast, diced
salt
pepper
5 mushrooms, thinly sliced
2 garlic cloves, chopped
0.5 ounce ginger, chopped
¼ cup soy sauce
1 teaspoon brown sugar
½ cup chicken stock
1 teaspoon flour
7 broccoli florets

How to Make Chicken, Mushroom and Broccoli Skillet

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the diced chicken and season with salt and pepper.
  3. Cook it until the meat turns opaque, and then golden-brown.
  4. Take out the chicken and in the remaining fat, add the mushrooms and broccoli.
  5. Cook them for 1 minute.
  6. Heat the remaining oil in a separate skillet. Add the ginger and garlic, soy sauce, brown sugar. Wait until the brown sugar dissolves, pour the chicken stock and add the flour. Whisk until homogenous. Add the chili, mushrooms, broccoli, and chicken.
  7. Cook everything until the sauce reduces and then turn off the heat.

Chicken, Zucchini and Mushroom Stew

When cooking a diet dish, keep it simple, and make it tasty, so it cannot seem dull and boring. We recommend this chicken stew with zucchini and mushrooms. It’s simple, healthy, and it tastes delicious!

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Ingredients Needed for Chicken, Zucchini and Mushroom Stew

1 tablespoon vegetable oil
10 ounces of chicken breast, small cubes
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 zucchini, thinly sliced
10 mushrooms, thinly sliced
2 garlic cloves, chopped
⅓ cup water
1 teaspoon paprika powder

How to Make Chicken, Zucchini and Mushroom Stew

  1. Heat 1 tablespoon of vegetable oil over medium heat.
  2. Add the chicken breast and cook it for 8-10 minutes.
  3. Add the onion, zucchini, and mushrooms. Stir, add the garlic, and pour the water.
  4. Season with paprika powder, and keep cooking for 4-5 more minutes, until the water evaporates and creates a smooth sauce.
  5. Turn off the heat and serve!

Chicken Thighs With Cognac Sauce and Veggies

Have you ever tried to incorporate cognac in your cooking? It will highlight multiple new aromas, and it works great with almost any type of meat. Start with something simple, like chicken thighs, some mushrooms and tomatoes. Nothing too complicated, we’re keeping it simple today!

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Ingredients Needed for Chicken Thighs With Cognac Sauce and Veggies

½ cup flour
3 chicken thighs
2 tablespoons of vegetable oil
1 red onion, chopped
1 cup chicken stock
2 tablespoons of cognac
2 tablespoons of soy sauce
1 tablespoon olive oil
10 ounces of mushroom, thinly sliced
salt
pepper
1 tomato, diced
parsley

How to Make Chicken Thighs With Cognac Sauce and Veggies

  1. Coat the chicken thighs with flour. Heat a skillet on medium-high heat and add the vegetable oil. Place the chicken thighs skin side up and start frying them.
  2. Flip them over when golden, and add the red onion. Stir and pour the chicken stock, cognac and soy sauce. Let the sauce simmer on medium-low heat until it reduces by half.
  3. Heat another skillet, add olive oil, and start cooking the mushrooms. Season them with salt and pepper. Add the tomato and parsley and cook for about 1 minute.
  4. Move the veggies on top of the chicken and keep it on heat for 1 more minute.
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