Zucchini with Chickpea and Mushroom Stuffing Prep 30 m Cook 30 m Ready In 1 h Recipe By:jackie “A great vegetable dish that can be used as a centerpiece or as a side. Can be lovely when served with tomato based sauce and a green vegetable, or I have even had them with traditional roasted vegetables at Christmas.” Ingredients 4 zucchini, halved 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 (8 ounce) package button mushrooms, sliced 1 teaspoon ground coriander 1 1/2 teaspoons ground cumin, or to taste 1 (15.5 ounce) can chickpeas, rinsed and drained … Continue reading Zucchini with Chickpea and Mushroom Stuffing
Chinese Spicy Hot And Sour Soup Recipe By:MARBALET “This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.” Ingredients 5 dried wood ear mushrooms 4 dried shiitake mushrooms 8 dried tiger lily buds 4 cups chicken stock 1/3 cup diced bamboo shoots 1/3 cup lean ground pork 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons red wine vinegar 2 tablespoons cornstarch 3 tablespoons water 1/2 (16 ounce) … Continue reading Chinese Spicy Hot And Sour Soup
Learn How to Saute Mushrooms ShareThis Facebook Tweet LinkedIn Pinterest Email Learning how to saute mushrooms is easy. Sauter means “to jump” in French, referring here to the action of flipping food in the air while cooking. With a little practice you can be flipping mushrooms like a chef in no time! A saute is performed by cooking food quickly at high heat with a little fat. Just a little. I like to use between two and three tablespoons of oil (one that will tolerate heat). Anymore than that and you’re technically frying, not sautéing. If you try to saute … Continue reading Learn How to Saute Mushrooms
Easy Cream of Mushroom Soup Recipe ShareThis Facebook Tweet LinkedIn Pinterest Email A good cream of mushroom soup recipe is very versatile. It can be used as a starting ingredient for casseroles and other soups, or as a comforting meal on its own. While many people love the Campbell’s version from a can, I find homemade cream of mushroom soup to be far superior. You have more control over the amount of sodium, and the resulting soup is much heartier! Some recipes will have you begin cooking the mushrooms directly with the liquids. I think they absorb the flavors much … Continue reading Easy Cream of Mushroom Soup Recipe
The Best Wild Mushroom Soup ShareThis Facebook Tweet LinkedIn Pinterest Email This wild mushroom soup recipe is hearty and intensely flavorful. It packs a real punch with dried porcini, plenty of wild mushrooms, and the surprising addition of mascarpone cheese! Mascarpone is an Italian cheese made from both milk and cream, resulting in a high fat content. It’s spreadable and very rich, as well as being expensive. If the expense and fat turns you off you can leave it out, but it’s worth it here to splurge! It’s a fun addition to a wild mushroom soup recipe. This is a … Continue reading The Best Wild Mushroom Soup
Hungarian Mushroom Soup Recipe ShareThis Facebook Tweet LinkedIn Pinterest Email A good Hungarian mushroom soup recipe is rich and deeply flavorful. This soup is defined by its spicy taste from dill and paprika, and by the meatiness of the mushrooms. The perfect comfort food! Don’t let the extra calories from milk, butter, and sour cream turn you off. Everything here can be substituted for its low fat version. Even with light sour cream and olive oil, this is still a deliciously hearty mushroom soup recipe. Feel free to adjust the herbs to suit your tastes. Many cooks call for 2 … Continue reading Hungarian Mushroom Soup Recipe
So What Are Some Different Types of Mushrooms? ShareThis Facebook Tweet LinkedIn Pinterest Email Currently there are over 10,000 known types of mushrooms. That may seem like a large number, but mycologists suspect that this is only a fraction of what’s out there! We can put these various species in one of 4 categories: saprotrophic, mycorrhizal, parasitic, and endophytic. These categories describe how the the organism feeds itself. (Note: If you’re more interested in how YOU feed yourself, check out the edible mushrooms page). Saprotrophs – Thriving on Decay Saprotrophic mushrooms are decomposers. They release acids and enzymes that … Continue reading So What Are Some Different Types of Mushrooms?
Easy French Onion Soup…with Mushrooms! ShareThis Facebook Tweet LinkedIn Pinterest Email This easy French onion soup gets its rich, deep flavor from caramelized onions and lots of delicious mushrooms. If you’ve never had mushrooms in a French onion soup before then you’re in for a treat! They’re a wonderfully hearty addition. Classic French onion soup is made with beef broth and has croutons and cheese melted on top. I prefer chicken broth, and just tossing the cheese on top at the end. Laziness during the final steps is made up for, I feel, by taking the time to let the … Continue reading Easy French Onion Soup…with Mushrooms!
Spinach and Mushroom Frittata Recipe By:USA WEEKEND columnist Jean Carper “Looking for a vegetable with super health powers? Try spinach. It’s packed with vitamins, minerals and antioxidants that protect you all your life.” Ingredients 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid 4 eggs or equivalent egg substitute 1 cup part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese 3/4 cup chopped portobello mushrooms 1/2 cup finely chopped scallions with some green tops 1/4 teaspoon dried Italian seasonings 1 pinch Salt and pepper, to taste Directions Preheat oven to 375 degrees. In a large … Continue reading Spinach and Mushroom Frittata
Chickpea Soup II Ingredients 1/8 cup olive oil 1 onion, chopped 1 clove garlic, minced 1 green bell pepper, chopped 5 button mushrooms, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon dried basil 1 pinch crushed red pepper flakes 1 (15 ounce) can tomato sauce 1 (15 ounce) can garbanzo beans, drained 4 cups water Directions In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce … Continue reading Chickpea Soup II