65667 easy two ingredient mushrooms Recipes

vegetable broth, water, fresh squeezed lemon juice, enoki mushrooms, lemon pepper, mushroom powder, nutritional yeast, turmeric, shredded carrot, red onion, fresh english peas, egg yolks or whole eggs it works well either way, wild rice and arborio rice mixed, fresh cilantro and fresh parsley, salt to taste

mussels, beer (i prefer an amber or lager, but any will work), onion, cut in half and thin sliced, garlic, minced, red pepper flakes (optional), fresh parsley, minced fine, butter, olive oil to saute the onion and garlic, salt and pepper

peanut butter (regular or reduced fat works , as does creamy or crunchy, do not use other types), sugar, egg, slightly beaten, baking soda, vanilla

beef chuck roast, dry onion soup mix, brown gravy mix, apple juice

self raising flour, condensed pumpkin soup (i use 99% fat free)

velveeta cheese, rotel (any variety), chopped green chilies, cream of celery soup (you won tsp taste it), evaporated milk

sugar, flour, butter, softened, whole berry cranberry sauce

blue cheese, buttermilk, celery, chicken wings separated into two pieces, and wing tips discarded, garlic powder, hot sauce, unsalted butter melted

extra virgin olive oil, oyster mushrooms , fibrous stems removed, mushrooms torn in half if very large, button mushrooms, cleaned and sliced, kosher salt and freshly ground pepper, shallot, finely diced, butter, extra virgin olive oil, mushroom , vegetable, or chicken broth, water, arborio rice, grated parmigiano-reggiano, plus more for serving, parsley, very finely chopped, procedure, combine the broth and the water in a medium saucepan and heat to simmer over medium heat., in a large, heavy saute pan, heat 3 tbsp of extra virgin olive oil over high heat until very hot, but not quite smoking., add about 1/3 of the mushrooms , taking care not to crowd the pan. saute the mushrooms over high heat until golden brown in spots, adding a small pinch of salt halfway through cooking., sauteed mushrooms with a slotted spoon and set aside, and repeat with the remaining mushrooms, adding the additional 2 tbsp of olive oil per batch. set mushrooms aside. taste and correct for salt., in a large saucier or pot set over medium heat, add the butter, the 1 tbsp olive oil, and the finely chopped shallots. cook and stir until the shallots are softened, 3-4 minutes (do not brown)., add the rice. stir until all of the rice grains are coated in the fat and have become translucent around the edges, about a minute., crank the heat to high and immediately add 1/2 cup of the simmering broth. stir the rice, making sure you get into the corners of your pot with your spoon, so the rice doesn tsp stick. continue stirring until most of the liquid has been absorbed by the rice. add another 1/2 cup of broth and keep stirring., continue adding the broth , 1/2 cup at a time, adding more only when the last 1/2 cup has been absorbed, until rice is al dente. (depending on the rice, you may use all of the liquid, or you may have some liquid left over. or you may need to add additional rice. keep an eye on the rice, tasting a grain at a time if you need to, to determine when the rice is done.), stir in about three-quarters of the reserved sauteed mushrooms. add the 1/3 cup parmigiano , and the remaining 1 tbsp butter. taste and correct for salt., serve: spoon risotto into a bowl. top with some of the remaining sauteed mushrooms, a sprinkle of chopped parsley, and a few grindings of black pepper. serve with additional grated cheese on the side.

recipe : mushroom salad, fresh mushrooms, trimmed, washed, and thinly sliced, lemon juice , about 2 to 3 lemons, chopped chives, freshly chopped parsley, dried leaf tarragon, bottled italian salad dressing, diced pimiento, drained, salt, pepper, sugar, prepared mustard, fresh mixed salad greens

top ramen noodles, milk, flour, cracked pepper , to taste, sour cream ( can be eliminated as an ingredient or substituted with a few slices of cheese of any type)

chicken thighs (i use frozen and bake from frozen), orange soda (do not use diet. it will not carmelize), soy sauce, salt (or to taste)