CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RE…
Provided by Dr. Suzi Beber
Number Of Ingredients 5
Steps:
- Remove base from mushrooms and gently rinse them.
- Heat oil in a large pan.
- Add mushrooms and gently cook until tender, no more than five minutes.
- Add sea salt, turmeric and kelp and gently combine with mushrooms.
- Cool and serve.
STUFFED MUSHROOM RECIPE | JAMIE OLIVER MUSHROOM RECIPES
This is an incredible version of the old classic we've all tried at some point. You can use one type of mushroom or a mixture, but you will need ones which have a good cap to hold the ricotta filling. Small Portobello or field mushrooms will work well. You can serve this as a starter or as little antipasti munchies.
Total Time 35 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven to 220ºC/425ºF/gas 7.
- Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
- Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper.
- Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture.
- Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden – about 15 minutes.
- Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.
Nutrition Facts : Calories 68 calories, FatContent 4.9 g fat, SaturatedFatContent 2.6 g saturated fat, ProteinContent 4.5 g protein, CarbohydrateContent 1.4 g carbohydrate, SugarContent 0.9 g sugar, SodiumContent 0.4 g salt, FiberContent 0.5 g fibre
More about "book of mushrooms recipes"
MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From thehappyfoodie.co.uk
Cuisine Indian
Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.
Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.
CHICKEN WITH MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.5
Total Time 45 minutes
Category Chicken Breasts with Pasta
Calories 454.3 calories per serving
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 364 calories per serving
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
TASTY VEGAN LASAGNE | JAMIE OLIVER RECIPES
Total Time 3 hours
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 539 calories per serving
- Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
- Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
- Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
- Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
- Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
- Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
- Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
- Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
- Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.
THE BENEFITS OF MUSHROOMS PLUS 10 VEGAN MUSHROOM RECIPES ...
From vegnews.com
RISOTTO WITH MUSHROOMS - LIDIA
From lidiasitaly.com
MARINATED MUSHROOMS WITH ROSEMARY, ORANGE & GARLIC - LI…
From lidiasitaly.com
BACON DOUBLE CHEESEBURGER STUFFED MUSHROOMS RECIPE
From spendwithpennies.com
EASY CRAB STUFFED MUSHROOMS - THE STAY AT HOME CHEF
From thestayathomechef.com
VEGAN STUFFED MUSHROOMS - LAZY CAT KITCHEN
From lazycatkitchen.com
1,600+ LOW CARB RECIPES & MEALS | ATKINS
From atkins.com
CHICKEN WITH MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
ITALIAN ROASTED MUSHROOMS AND VEGGIES - JO COOKS
From jocooks.com
SAUTEED MUSHROOMS WITH GARLIC - SPEND WITH PENNIES
From spendwithpennies.com
THE DANIEL FAST RECIPE & FOOD GUIDE BOOK
From baldheadbrucedotcom.files.wordpress.com
RECIPES ARCHIVE - THE GUT HEALTH DOCTOR
From theguthealthdoctor.com
RECIPES | OKLAHOMA JOE'S®
From oklahomajoes.com