WILD PARSLEY PLANT RECIPES
SAUTEED WILD MUSHROOMS RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
CREAMY WILD RICE & MUSHROOM SOUP RECIPE | EATINGWELL
Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.
Provided by Carolyn Casner
Categories Healthy Creamy Soup Recipes
Total Time 40 minutes
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.
Nutrition Facts : Calories 298 calories, CarbohydrateContent 35 g, CholesterolContent 34 mg, FatContent 15 g, FiberContent 5 g, ProteinContent 7 g, SaturatedFatContent 7 g, SodiumContent 479 mg, SugarContent 6 g
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