MUSHROOM SUGAR BOWL RECIPES

MUSHROOM RICE BOWL - 15 MINUTES BOWL - FUTUREDISH

Mushroom Rice Bowl - 15 minutes Bowl - FutureDish image

A delicious rice bowl with mushrooms with a light curry - make it under 15 minutes.

Provided by Daniel Oh

Number Of Ingredients 12

Ingredients

Button mushrooms - 10
Spring onion - Small piece (forearm length)
Minced garlic - 2 Tablespoons
Water - 1.5 cups
Soy Sauce - 2 Tablespoons
Oyster Sauce - 1 Tablespoon
Sugar - 1 teaspoon
Black pepper - few shakes
Sesame oil - 1 Tablespoon
Salt - few shakes (to taste)
Corn starch (or potato starch - 2 Tablespoons)
Water - 2 Tablespoons

Steps:

Thoroughly wash mushrooms and cut them in half. Cut spring onion into finger-length pieces.
Place a large frying pan on medium heat. Put cooking oil (~3T) into the pan. Once the oil is hot, place in the minced garlic (2T).
Once the garlic starts to sizzle, place in the mushrooms. Stir the mushrooms around for 1 minute (careful not to burn the minced garlic).
Once most of the oil in the frying pan has evaporated, place in the water (1.5 cups).
Raise the heat to a medium-high. Then place in the soy sauce (2T), sugar (1t), oyster sauce (1T) and black pepper (few shakes).
Once the sauce comes to boil, lower the heat back to a medium. Then let it simmer away for 4-5 minutes.
In the meanwhile, make the thickener: Mix cornstarch (2T) with water (2T).
Place in about 1/2 of the corn starch mixture to thicken the sauce (Place in more if you need).
Throw in the spring onion pieces. Turn off heat.
Add sesame oil (1T). Add a few shakes of salt to taste.
Serve with rice. Bon Appetit!

MUSHROOM UDON NOODLE BOWL RECIPE - NYT COOKING

Mushroom Udon Noodle Bowl Recipe - NYT Cooking image

Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

3 large scallions, trimmed
1 handful dried shiitake mushrooms, crushed (about 1/2 cup)
1/4 cup crumbled dried seaweed, such as kombu or dulse (optional)
1 (1-inch) chunk of ginger, smashed and unpeeled
2 whole, unpeeled garlic cloves
Stems or trimmings from fresh shiitake mushrooms (see below) (optional)
1 teaspoon salt
1 pound dried udon noodles (or use fresh or frozen, cooked udon)
2 tablespoons butter
1 cup chopped leeks, white and pale green parts only
8 ounces fresh shiitake mushrooms, stems removed, caps sliced in 1/4-inch strips (save trimmings for broth)
1 teaspoon minced ginger
2 cloves garlic, minced
1/4 cup mirin or dry sherry
1/2 teaspoon sesame oil
2 tablespoons soy sauce
2 cups chopped bok choy
1/2 cup red or white miso
1 cup soft or medium tofu, cut in small cubes
4 scallions, finely chopped, for garnish
Shichimi togarashi or crushed red-pepper flakes, for garnish

Steps:

Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.

Nutrition Facts : @context http//schema.org, Calories 481, UnsaturatedFatContent 4 grams, CarbohydrateContent 81 grams, FatContent 9 grams, FiberContent 7 grams, ProteinContent 19 grams, SaturatedFatContent 3 grams, SodiumContent 1171 milligrams, SugarContent 6 grams, TransFatContent 0 grams

More about "mushroom sugar bowl recipes"

WILD MUSHROOM PIZZA RECIPE: HOW TO MAKE IT

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. —James Schend, Taste of Home Deputy Editor
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 284 calories per serving

In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

See details

MUSHROOM RICE RECIPE | ALLRECIPES

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
From allrecipes.com
Reviews 4.5
Total Time 30 minutes
Category Side Dish, Rice Side Dish Recipes, Pilaf
Calories 215.7 calories per serving

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

See details

MUSHROOM BACON RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Caramelized, crispy mushrooms take on the meaty flavor of bacon in this recipe. Put a few slices on toasted bread with sliced tomato and crisp lettuce for a vegetarian BLT. Or serve alongside a bowl of oatmeal for a great breakfast to jumpstart your day.
From foodnetwork.com
Total Time 1 hours 55 minutes
Category side-dish
Calories 130 calorie per serving

After the mushrooms are smoked, return them to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, 3 to 5 minutes. Refrigerate in an airtight container for up to 5 days. Reheat in a low oven before serving.

See details

TOFU AND MUSHROOM STIR-FRY RECIPE | BON APPÉTIT

This super-savory tofu and mushroom stir-fry is a flavor-packed vegetarian main that comes together in less than a half hour, flat.
From bonappetit.com
Reviews 4.6

Serve stir-fry over rice. Top with sesame seeds.

See details

FARRO WITH MUSHROOMS RECIPE - NYT COOKING

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 323 per serving

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

See details

2-INGREDIENT PALMIERS - THE PIONEER WOMAN – RECIPES ...

Around the holidays I like to have treats and snacks on hand, so when a friend or neighbor stops by, I have something interesting to offer them.
From thepioneerwoman.com
Total Time 30 minutes
Category dessert, main dish, snack

Preheat oven to 400ºF. Lay the puff pastry sheet out on a piece of parchment paper. Gently roll the puff pastry to flatten the folds. Sprinkle cinnamon sugar over the entire surface of the puff pastry.Fold two opposite ends of the pastry sheet toward the middle, 1/4 of the way in. Fold each side in again so the folded edges touch. Then fold the puff pastry over one more time, creating a rolled stack, 6 layers high.Using a sharp knife, cut the roll into four equal sections. Then cut each section into 5 thin pieces.Move the parchment paper over to a baking sheet. Then gently lay the rolled pieces flat on the parchment paper, 3 inches apart. Bake for 15–20 minutes, until golden brown. Cool and serve!Notes: Don’t have cinnamon sugar in your pantry? Make some to have on hand! Mix ½ cup sugar with 4 teaspoons cinnamon. Done!

See details

GOCHUJANG MUSHROOM BOWLS - PEFECT FOR MEAL PREP - BUDGET BYTES

Mar 31, 2019 · Instructions In a medium bowl, stir together the rice vinegar, sugar, and salt for the quick pickled cucumbers. Thinly slice the... Prepare the marinade for the mushrooms. In a medium bowl stir together the gochujang, soy sauce, water, brown sugar, and... Clean each portobello mushroom to remove any ...
From budgetbytes.com

See details

QUICK AND EASY KOREAN GROUND BEEF AND MUSHROOM BOWLS ...

Jan 19, 2022 · Korean Beef and Mushroom Bowl Ingredients: White or brown mushrooms; Reduced sodium soy sauce - substitute with Tamari or gluten-free soy sauce if you need this recipe to be gluten-free. Brown sugar - or replace with coconut sugar. You can even use regular granulated sugar in a pinch. Grated or minced fresh ginger - find it in the produce section.
From domesticdreamboat.com

See details

THE 10 BEST MUSHROOM RECIPES | FOOD | THE GUARDIAN

Oct 12, 2013 · 1 In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and olive oil, then stir well to form a thick, fairly dry paste. Rub the paste all over the steak ...
From theguardian.com

See details

AMAZING MUSHROOM BOWLS WITH KALE PESTO RECIPE - PINCH OF YUM

Mar 18, 2020 · Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster).
From pinchofyum.com

See details

5 GREAT RECIPES FOR MAGIC MUSHROOMS AND TRUFFLES ...

From zamnesia.com

See details

MUSHROOM SUGAR BOWL | ETSY

Vintage Mushroom Creamer and Sugar Bowl Set / Garden Design Creamer and sugar sets / Made in Japan Creamer and Sugat Set with speckled glaze. 365vintagehunters. From shop 365vintagehunters. 5 out of 5 stars. (108) 108 reviews. $16.99 FREE shipping. Favorite. Add to.
From etsy.com

See details

MUSHROOM CROSTINI RECIPE

Nov 30, 2021 · Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, butter, brown sugar, and 1/4 teaspoon salt and stir to combine. Immediately add the onions and stir to coat. Cook, stirring frequently, until the onions begin to soften and lightly brown, about 5 minutes. Reduce the heat to medium heat, and cook the onions ...
From simplyrecipes.com

See details

COZY MILLET BOWL WITH MUSHROOM GRAVY AND KALE – OH SHE GLOWS

Feb 26, 2012 · Add the sliced mushrooms and sauté for about 12 minutes longer, stirring as necessary. Now stir in the rosemary, nutritional yeast, and tamari. Cook for a few minutes. In a small bowl, whisk together the broth and cornstarch until clumps are gone, and then stir into the mushroom mixture. Stir in kale.
From ohsheglows.com

See details

TRUFFLED MUSHROOM GNOCCHI RECIPE | TIMES2 | THE SUNDAY TIMES

Jan 17, 2022 · 100ml aromatic white wine or madeira. 4 tbsp full-fat crème fraîche. 2-3 tsp truffle oil. 1 tbsp chopped parsley or tarragon. 250g shop-bought fresh gnocchi. A squeeze of lemon (optional) Grated ...
From thetimes.co.uk

See details

15 RICE BOWL RECIPES - LOVE AND LEMONS

Make the dressing: In a small bowl, whisk together the tamari, vinegar, lime juice, garlic, cane sugar, and sriracha. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Blanch the snap peas by placing them in the boiling water for 1½ minutes, then scoop them into the ice water to stop the cooking process.
From loveandlemons.com

See details

??????????? ????? ?? ?????? ? ???? | DIY SUGAR BOWL RECIPE ...

From m.youtube.com

See details

MUSHROOM BOWL | ETSY

Check out our mushroom bowl selection for the very best in unique or custom, handmade pieces from our collectibles shops.
From etsy.com

See details

CRABMEAT WITH WILD MUSHROOMS AND GNOCCHI ...

Cover and set aside. Preheat a low broiler. In a large pot of boiling salted water, cook the gnocchi until they float to the surface. Drain and add the gnocchi to the mushrooms and crab mixture. Set the skillet over medium heat and return to a gentle simmer. Stir in 2 T Parmesan, and sprinkle the remaining 2 T atop mixture.
From neworleansrestaurants.com

See details

HARVEY HOUSE - RECIPES | COOKS.COM

Alternate cabbage, onions, sugar. In a saucepan, mix 2 tablespoons sugar, 1 cup vinegar, 3/4 cup salad oil, ... Ingredients: 3 (cabbage .. onions .. tbsp.) 7. HARVEY HOUSE SLAW. In large bowl, make layers of cabbage, green pepper and onions. Sprinkle 2/3 cup sugar over top. In saucepan combine mustard, 2 teaspoons ...
From cooks.com

See details