443 mushroom minute Recipes

broccoli floret, steamed for 5 minutes, asparagus, cut in 1 inch pieces,steamed for 5 minutes, sugar snap peas or 1 cup snow peas, blanched for 1 minute, zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute, corn kernel (canned,or if fresh or frozen,blanched ), minced garlic (about 3 large cloves), olive oil, tomato, diced, fresh mushrooms, sliced, shredded carrot, minced parsley, fresh ground black pepper, spaghetti or 12 oz whole wheat or 12 oz linguine, butter or 2 tsp margarine, flour, skim milk or 1 cup 1% low-fat milk, chicken broth, grated parmesan cheese, minced fresh basil or 1 tsp dried basil

chopped broccoli , cooked 5 minutes and drained (i like to use frozen broccoli spears instead.), cream of celery soup or 1 can cream of chicken soup or 1 can cream of mushroom soup, mayonnaise, beaten eggs, grated cheese, onion, grated, salt, pepper , to taste

cellophane noodles (bean-thread, soaked in boiling hot water to cover for 20 minutes, drained well and chopped), dried shiitake mushrooms (soaked in hot water to cover for 20 minutes, rinsed, squeezed dry, the stems discarded and the caps ), boneless skinless chicken breasts, cubed (about 6 ozs each), raw shrimp, cut into small pieces, garlic cloves, minced (about 3), scallions, minced, minced peeled fresh gingerroot, baby carrots, minced fine, chopped fresh cilantro, chopped fresh mint leaves, chopped mung bean sprouts, soy sauce, salt, fish sauce, sugar, spring roll wrappers (8 inch)

easy comfort chicken & rice casserole, saffron yellow rice, you may also used white rice ), canned premium chicken in water (i use cooked left-over chicken), cream of chicken or cream of mushroom soup, brocolli flowerettes, celery (chopped thin), milk, paprika, onions, fried fried onions, cheese for top, cook rice as directed but simmer for 15 minutes. (when combined with the other ingredients and cooked in the oven, the rice will cook more.), drain water from canned chicken ., combine soup and chicken in bowl., add cooked rice to soup and chicken., stir in 1/2 cup of milk, more or less , depending on consistency desired., cook uncovered in a casserole dish at 350 degrees for about 20 minutes., serve with vegetables for a complete and quick meal., if using onions & celery simmer them in butter for about ten minutes then add to bottom of casserole dish., if you like, you can top it with cheese or fried onions and broil for about 5 minutes.* * (we do)

three 2- to 2 1/2-lb pheasants* (preferably hens, which come with feet attached), whole juniper berries, salt, freshly ground black pepper, dried thyme, dried porcini mushrooms, water, olive oil, shallots, chopped fine, garlic cloves, minced, fresh shiitake mushrooms , stems discarded and caps quartered, white mushrooms, sliced, gin, dry white wine, pheasant stock, celery ribs, cut diagonally into 1/2-inch-thick slices, turnips (about 4 medium), peeled and cut diagonally into 1/2-inch-thick slices, pearl onions , blanched in boiling water 3 minutes and peeled, baby carrots (about 3 cups), cornstarch stirred together with 1/4 cup cold water, puff pastry sheets (from 1 171/4-oz package frozen ), thawed, unfolded, and chilled in 1 layer on a tray, an egg wash made by beating 1 large egg with 1 tbsp water

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

dried shiitake mushrooms , soaked in 1 1/2 cups hotwater for 20 minutes and drained, reserving the liquid, minced shallots, olive oil, minced celery, minced carrot, garlic cloves, minced, chopped fresh rosemary or 1/8 tsp crumbleddried, chopped fresh sage or 1/8 tsp dried,crumbled, chopped fresh marjoram or 1/8 tsp dried,crumbled, chopped fresh thyme or 1/8 tsp dried,crumbled, chopped fresh parsley leaves, cognac, fresh lemon juice, chicken broth, white mushrooms, chopped fine (about 1 1/4 cups), heavy cream, fresh bread crumbs, a 2 1/2- to 3-lb boned ve l loin (prefer bly n tur lly r ised)trimmed, 1 1/2-inch-wide slit cut lengthwise through the center of the loin, nd the loin tied loosely t 1-inch interv ls with kitchenstring, white veal stock or chicken broth, fatback for covering the veal, white pepper to taste, dried shiitake mushrooms (about 1 oz), soaked in 1 cup ho water for 20 minutes, drained, and patted dry, for garnish if desired, olive oil if desired, thyme sprigs for garnish

beer pizza, olive oil, pepperoni sausage, diced, bacon, diced, sliced mushrooms, drained, onion, chopped, green bell pepper, chopped, tomato sauce, beer, garlic, minced, dried oregano, dried thyme, salt, unbaked pizza crusts (homemade or store bought ), shredded mozzarella cheese, preheat oven to 450 degrees f (230 degrees cup)., heat the oil in a skillet over medium heat , and saute the, pepperoni and bacon until evenly browned. mix in the mushrooms, onion , and green pepper. cook and stir about 5 minutes, until tender., in a medium saucepan over medium heat , mix the ingredients from, skillet with the tomato sauce and beer. season with garlic, oregano , thyme, and salt. allow the mixture to simmer for about 15, minutes , until slightly thickened. spread over the 2 pizza crusts, top with cheese ., bake 20 to 25 minutes in the preheated oven, until the cheese is

peanut oil, eggs, beaten and mixed with, salt, green onions, sliced, dried black mushrooms , soaked in hot water 20 minutes,remove stems and diced, sherry wine, cold cooked rice, salt, cooked diced chicken, cooked diced roast pork, chicken stock, soy sauce, fresh shelled small shrimp, halved, frozen peas , blanched in boiling water for 1 minute and rinsed in cold water

carton extra firm tofu or 1 (14 -16 oz) carton firm tofu, drained, dried chipotle powder or 2 tsp red chili powder or 2 tsp hot paprika, mushroom soy sauce or 2 tbsp reduced sodium soy sauce, red wine vinegar, garlic cloves, fresh oregano (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes) or 1/2 tsp dried oregano, roasted (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes), ground cumin, whole coriander seed, poblano chiles , roasted or 1 (4 oz) can diced mild green chilies, drained, loosely-packed chard leaves or 2 cups beet leaves, chopped fresh cilantro, chopped fresh parsley, plain dried breadcrumbs, salt, eggs , do not use if vegan (optional), olive oil

vinegar, water, fish sauce, sugar, chopped fresh ginger root, chili sauce (oriental), dried chinese black mushrooms, soaked for 15 minutes in warm water, boned pork shoulder, very finely chopped, oil, bean sprouts, blanched and drained, cornstarch, soy sauce, salt and pepper, sheets rice paper , soaked in warm water for 10 minutes, a little beaten egg, oil

duck , 4 lbs, soy sauce, dried tangerine peel, sherry wine, oil, sugar, water, red dates, washed, cooked sweet rice, prepared in chinese style (see basic plain rice), shelled raw peanuts (boiled 30 minutes, skinned), lotus seeds (boiled 30 minutes, skinned), dried mushrooms, prepared and diced, bamboo shoot, diced, salt

preserved radish, chinese, garlic cloves, shallots, chinese mushrooms , presoak and slice into strips, napa cabbage leaves, cornstarch, chives, salt, white pepper, ground ginger, sugar, ground chicken, eggs, oyster sauce, chinese bean paste, cellophane noodles , soak for 30 minutes, dried black fungus , soak for 30 minutes and shredded, spring roll wrappers, eggs, beaten, oil

chinese radishes, fresh garlic cloves, fresh shallots, dried chinese mushrooms , presoak and remove stems, napa cabbage leaves, cornstarch, chives, salt, white pepper, ground ginger, sugar, dried red chili peppers, prawns, ground chicken, links chinese sausage, finely minced, eggs, oyster sauce, chinese bean paste, vermicelli rice noodles , soak for 30 minutes, shredded dried black fungus , soak for 30 minutes, egg roll wraps, beaten eggs, oil

pork chops , boiled 20 minutes,remove bones, bean sprouts , soak for 1 hour and squeeze out water,tear apart (also known as cellophane noodles), fresh shiitake mushroom (any mushroom works), green onions, head bok choy, water chestnut, eggs, accent seasoning, oyster sauce, soy sauce (or more ), egg roll wraps

sirloin , sliced 2 x 1/4 inch, soy sauce, worcestershire sauce, mustard powder (or prepared dijon ), black pepper, minced garlic (fresh or jar), onion, sliced, garlic, minced, cremini mushrooms or 2 1/2 cups button mushrooms, sliced, red wine (optional), beef broth, dijon mustard (or mustard powder), cornstarch, water, fresh parsley, fresh thyme, rosemary, dried, minced, dry pasta such as farfalle pasta (bowtie), broccoli florets , blanched 5 minutes, sour cream

celery roots, arugula, washed and spun dry, new extra virgin olive oil plus 4 tablespoons, juice of 1/2 lemon, parmigiano-reggiano, fresh white truffles from alba (or 1/2 lb fresh porcini mushrooms), recipe basic pasta , recipe follows, extra virgin olive oil, red onion, chopped into 1/4inch dice, stalk celery , cut into 1/4 inch pieces, crimini or portobello mushrooms, quartered, dried porcini mushrooms , soaked 10 minutes in warm water, basic tomato sauce , recipe follows, italian parsley, finely chopped to yield 1/4 cup

napa cabbage , 1/2 inch strips, carrot , julienned, red bell pepper , ribs and seeds removed, and julienned, shallot, thinly sliced, shiitake mushrooms, thinly sliced or 2 cups soaked dried black mushrooms, fennel bulb, julienned (optional), sesame oil, nama shoyu, salt, hijiki seaweed , soaked in warm water for 30 minutes, raisins, filtered water, garlic, minced, sesame oil, crushed red pepper flakes or 3/4 tsp cayenne, dulse flakes, unpasteurized barley miso, stone ground mustard, leaves butterhead lettuce or 8 large chard leaves, stems removed