837 you mushrooms Recipes

cremini mushrooms, cut in quarters (medium sized), olive oil, balsamic vinegar (the better the balsamic, the better the flavor. also you can cut down on the vinegar, if you think i), honey, fresh thyme, dried rosemary, ground black pepper, kosher salt

onion, chopped, butter, wild mushroom, sliced (chanterelles, cepes, or whatever you like), salt, pepper, dry white wine, cream, bread , a hearty country is best, grated parmesan cheese (or sbrinz, if you can get it)

frozen minute steak (a.k.a. steak-ums), carton whole mushrooms or 1 carton sliced fresh mushrooms (sliced if you buy whole), vidalia onion, sliced (or other sweet ), green pepper, sliced (optional), butter, mozzarella cheese, shredded, seasoning salt (i use lawry s), garlic powder, course ground black pepper, hoagie rolls or sub hot dog bun

firm tofu, drained, cornstarch, vegetable oil, vegetable broth (or use low sodium chicken if you like), peeled fresh gingerroot, baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded, fresh shiitake mushrooms, stems removed (i have used part portabella in a pinch) or 16 dried shiitake mushrooms (i have used part portabella in a pinch) or 16 dried chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (i have used part portabella in a pinch), green onion, diagonally sliced (optional), vegetable broth (unsalted if possible), fish sauce, low sodium soy sauce, cornstarch, sugar, oriental sesame oil

whole fresh mushrooms, butter, oil, onion, finely chopped, minced fresh garlic (to taste) (optional), lean ground beef, ham, chopped, grated parmesan cheese, dry sherry, fine breadcrumbs, seasoning salt or white salt, fresh ground black pepper (in place of black pepper if you prefer spicy) or cayenne (in place of black pepper if you prefer spicy), mozzarella cheese, shredded or parmesan cheese, if desired

pork chops , i cut then about 3/4-inch thick (bone in will offer a bit more flavor, but i cut mine myself from a large pork loin, but you can also), flour (all purpose is fine), vegetable oil (canola oil will work, olive oil to me is a bit too strong), butter, italian seasoning (any all purpose seasoning will work , but stay away from seasoning salt), salt, pepper, onion, cut in quarters and thin sliced, cremini mushrooms (you can use a bit more if you like), garlic, minced, chicken broth (you can add a bit more if you like the sauce a bit thinner), white wine, sherry wine, bay leaf, fresh thyme , just pulled off the stem, fresh rosemary, fine chopped, fresh parsley, corn starch (mixed with a little of the broth, this is just used if you want to thicken the sauce), salt, pepper, butter, olive oil, scallions, fine chopped (mostly green parts)

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.

shiitake mushrooms, sliced, cremini mushrooms, sliced, dried mushrooms (i used porcini), vegetable broth, mushroom broth (the liquid from the mushrooms you rehydrated), minced garlic, onion (cut in half and thin sliced ), scallions, diced (whites and greens ), fresh rosemary, chopped fine, dried thyme leaves, fresh parsley, chopped fine, olive oil, cornstarch, salt, pepper

steak (i use sirloin), mushroom (2-4 portobello caps or any you prefer), sweet onion, soy sauce (i use pearl river bridge superior light ), port wine, garlic clove (crushed ), flour (to coat the mushrooms), olive oil

stuffed mushrooms, funghi ripienimakes 6 servings, white or cremini mushrooms with caps about 1 1/2 inches in diameter, extra virgin olive oil, plus more for the tops of the mushrooms if you like, chopped scallion, chopped red bell peppers, coarse breadcrumbs, chopped italian parsley (regular parsely will work), salt, freshly ground pepper, chicken stock or low-sodium canned chicken broth, unsalted butter, dry white wine , optional

stuffing mushroom caps , about 1 1/2 inches in diameter, extra virgin olive oil, plus more for the tops of the mushrooms if you like, chopped scallion, chopped red bell pepper, coarse breadcrumbs, grated parmigiano-reggiano cheese, chopped fresh italian parsley, salt, fresh ground black pepper, unsalted butter, chicken stock or 1/2 cup vegetable stock or 1/2 cup canned reduced-sodium chicken broth, dry white wine (optional)

green onions, butter, shiitake mushroom caps, diced, oyster mushrooms, diced, cremini mushrooms, coarsely chopped, dry white wine, cream cheese (light if you want), flat leaf parsley, chopped, chives, minced, salt, thyme, fresh chopped (less if dry ), black pepper, crepes ( by ratio recipe #rz.286632 herbed variation 1 tsp parsley and 1 tsp chives)

olive oil, mushrooms , chopped. dry if canned, butter, onions, chopped, minced garlic clove (more if you dare ), all-purpose flour, chicken broth, sherry wine, dried thyme, bay leaf, bread , in small pieces. add more if you want it creamier, salt, pepper, cayenne pepper

manicotti, mushrooms , rough chopped (now i used a mix of button or white, cremini, and shitaki, but you can use any combination you want ), onion, cut in quarters and thin sliced, garlic, minced, ricotta cheese (no low fat), mozzarella cheese, grated, fresh rosemary, dried thyme, salt (1/2 tsp), ground black pepper, olive oil (to saute the mushrooms and onion), butter (to saute the mushrooms and onion), flour, butter, milk (you can use heavy cream, or a combination of & cream), nutmeg, asiago cheese, fresh parsley, chopped, parmesan cheese, for the topping, salt, pepper

bacon, cooked and crumbled, garlic cloves, chopped (or more if you like ), fresh mushrooms, sliced, extra virgin olive oil, butter, cream of mushroom soup (or the with roasted garlic), milk (or half and half), black pepper, frozen french-cut green beans, thawed, drained and squeezed of extra water, french s french fried onions

crimini mushroom caps, very thinly sliced, shiitake mushrooms, very thinly sliced, oyster mushrooms, very thinly sliced, shallot, very thinly sliced, chopped flat-leaf parsley , chopped -- a handful, lemon, juiced, red wine vinegar -- a sprinkle, chopped fresh thyme leaves , 5 or 6 sprigs, salt and pepper, heart romaine lettuce, shredded, extra-virgin olive oil , eyeball it

heads iceberg lettuce (or any kind of lettuce you prefer), chopped celery, chopped green onion, frozen green peas or 1 cup frozen peas and corn, thawed, sliced mushrooms, chopped tomatoes, bacon, well cooked, hard-boiled eggs, chopped, grated cheese , your preference (i used a combination of jack and cheddar), green peppers or olives or garbanzo beans, mayonnaise, sour cream, lemon juice, seasoning salt, garlic powder, brown sugar

beef round tip steaks , trimmed of fat, bacon grease (if you only have 1/4 cup of add olive or canola oil), flour, onion, chopped, green onion, chopped, celery, chopped, bell pepper, chopped, garlic cloves, minced, tomatoes, chopped, thyme, chicken broth (or beef broth will work, too), red wine (remember, the better the wine, the better the dish), fresh mushrooms, chopped, salt (or more to taste), pepper (or more to taste), bay leaves, tabasco sauce (or more to taste), worcestershire sauce, parsley, chopped