TYPES OF WILD MUSHROOMS RECIPES
CAN DOGS EAT MUSHROOMS? 7 EDIBLE MUSHROOMS + 3 BEST RECIPES!
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.
MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT
You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
Nutrition Facts : Calories 180 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 625mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
More about "types of wild mushrooms recipes"
MUSHROOM & WILD RICE SOUP RECIPE: HOW TO MAKE IT
You can tell how much I adore mushrooms by looking at this recipe. I used four varieties! The wild rice mix helps make it very easy. —Mary McVey, Colfax, North Carolina
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Dinner, Lunch
Calories 180 calories per serving
- In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened., Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid., In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender., In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.
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