RECIPE: VEGAN MUSHROOM GRAVY | WHOLE FOODS MARKET
Serve over whole grains or mashed potatoes or stir some into your favorite beans and greens for a hearty ragout.
Provided by WHOLEFOODSMARKET.COM
Total Time 20 minutes
Yield Makes about 3 cups
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, add onion and cook for 3 to 4 minutes or until translucent.
- Add 1/4 cup of the broth to the pan to prevent onion from burning.
- Add mushrooms and cook for 10 to 12 minutes or until they release their liquid and become tender.
- Stir in garlic, rosemary and thyme and continue to cook for 1 minute until fragrant.
- Add wine and cook 1 minute, stirring constantly.
- Stir in remaining 2 cups broth and bring to a simmer.
- Meanwhile, in a small bowl, whisk together tamari, yeast and cornstarch to form a thick paste.
- Add mixture to the skillet, whisking constantly to make sure paste dissolves.
- Bring mixture to a boil and cook 1 minute, stirring constantly. Add pepper and serve gravy hot.
Nutrition Facts : Calories 35 calories, FatContent 0 grams, SaturatedFatContent 0 grams, CholesterolContent 0 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 6 grams, ProteinContent 2 grams
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS RECIPE | TYLER ...
Provided by Tyler Florence
Categories main-dish
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
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Calories 764 per serving
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- Remove chicken from heat and season the cooking liquid with salt and pepper as needed. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.
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- Preheat oven to 350 degrees. Remove and discard game hen necks and giblets; rinse and pat dry. Sprinkle generously with salt and pepper. Set aside. To make stuffing: In a small bowl, soak porcini mushrooms in 1 cup of water for 25 minutes. Strain mushrooms and liquid through a coffee filter placed in a strainer over a bowl. Reserve liquid (about 2/3 cup). Rinse and chop mushrooms; set aside. In a large sauté pan over medium heat, melt 3 tablespoons butter. When butter is foamy, add onion, celery, and fresh and reserved mushrooms. Stir until onion is soft and translucent, about 8 minutes. Add rice, herbs, salt, and pepper. Moisten slightly with about 3 tablespoons reserved mushroom water, depending on dryness. Makes 4 1/2 cups stuffing. Melt remaining butter and set aside. Gently fill bird cavities with stuffing. Fold excess skin over opening and tie legs together. Place hens, with ample space between them, on two 12" x 19" baking sheets. Brush hens generously with butter. Bake about 1 hour.
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Reviews 4.7
Total Time 45 minutes
Category main-dish
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Reviews 4.7
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Category main-dish
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- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
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Reviews 5
Total Time 1 hours 15 minutes
Calories 804 per serving
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Total Time 1 hours 15 minutes
Calories 804 per serving
- Add cream and simmer for 3 minutes. Return chicken to pan, and add mushrooms. Simmer, basting, about 2 minutes. Serve hot.
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Reviews 4
Total Time 50 minutes
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Reviews 4
Total Time 50 minutes
Calories 764 per serving
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