TYPES OF MUSHROOMS WITH PICTURES RECIPES

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MUSHROOM STROGANOFF - DELICIOUS HEALTHY RECIPES MAD…



Mushroom Stroganoff - Delicious Healthy Recipes Mad… image

This healthy mushroom stroganoff made with shiitake, baby portabella, and cremini mushrooms and noodles in a light creamy sauce is a quick and easy meal, perfect for Meatless Mondays!

Provided by Gina

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1 tablespoon butter
1/2 cup chopped onion
2 tbsp unbleached all-purpose flour
2 cups fat-free (less-sodium vegetable broth (or beef if you're a carnivore))
1 tbsp Worcestershire sauce*
1 tsp tomato paste
5 oz sliced white mushrooms
8 oz sliced Cremini or baby Bella mushrooms
3.5 oz Shiitake mushrooms
1/4 tsp thyme
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup reduced-fat sour cream
8 oz uncooked noodles (No-Yolk noodles)
1 tbsp minced fresh flat-leaf parsley for garnish

Steps:

  • Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.
  • Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat.
  • Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds.
  • Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly.
  • Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.
  • Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds.
  • Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 268 kcal, CarbohydrateContent 52.5 g, ProteinContent 12.5 g, FatContent 3.5 g, SaturatedFatContent 2 g, CholesterolContent 8.5 mg, SodiumContent 312 mg, FiberContent 7 g, SugarContent 4.5 g

EGGPLANT WITH GARLIC SAUCE (鱼香茄子) | MADE WITH LAU



Eggplant with Garlic Sauce (鱼香茄子) | Made With Lau image

Learn how to make this classic Sichuan dish, aka Yuxiang Eggplant, or Fish Fragrant Eggplant

Provided by Made With Lau

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 17

22 oz Chinese eggplant
2 oz fresh shiitake mushrooms
4 mini sweet peppers
5 cloves garlic
0.5 oz ginger
5 dried red chilies
3 pieces green onion
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp oyster sauce
2 tbsp vinegar
3 tbsp brown sugar
0.5 tbsp ground bean sauce
2 tsp cornstarch
1 tbsp Shaoxing cooking wine
4 tbsp water
1 tsp sesame oil

Steps:

  • We'll place a steamer rack in our wok, pan, or steamer, and pour enough water to just barely submerge the rack. Set the stove on high heat and bring the water to a boil.
  • While we wait for the eggplant to steam for 15 minutes, we’ll start chopping our ingredients. 
  • Next, we’ll prepare our Yuxiang sauce by mixing:
  • Once the eggplants are done steaming, you can tell if they're done by squeezing them. They should be soft and a tad bit squishy, but not mushy.
  • Transfer the dish onto a plate, garnish with the green onions, and call your loved ones over!

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