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CRANKS crispy mushroom layer. Sautéed Spinach, mushrooms, and caramelized onions - Julia's Album. Garlic butter mushroom and spinach spaghetti - Simply Delicious. Subscribe Get all our recipes sent to you for FREE!

Garlic butter mushroom and spinach spaghetti - Simply Delicious

This simple and delicious spaghetti recipe with garlic butter mushrooms and spinach takes minutes to make and is perfect for busy weekdays. Yes, this pasta is really as good as it sounds. And let’s be honest, it’s pretty hard to mess up pasta but this is one of those fail-safe, idiot-proof recipes that I’m pretty sure even the most useless of useless cooks will be able to master. Having said that, I know there are some of you who are sighing and rolling your eyes at me because sometimes your pasta just doesn’t work out the way you want it to. 1. 2. 3. Now for me, that is all it takes to make good pasta.

Course: Pasta, Quick, Vegetarian Author: Alida Ryder for the sauce splash of olive oil250gmushroomssliced4garlic clovespeeled and thinly sliced2tablespoonsbutter3large handfuls baby spinachwashedlemon juiceto tastesalt and pepperto taste500gspaghetticooked and 1 cup cooking water reservedfeta cheesecrumbled (optional) Mushroom and Spinach Saute Recipe. Easy Mushroom Risotto. A hug in a bowl.

Easy Mushroom Risotto

This is what best describes a good risotto. It may just be the most perfect lazy, chilly afternoon meal of all time. All you need is a bowl, ONE piece of cutlery (either a fork or a spoon, I’ll give you some say in the matter), a couch and a nice cozy blanket. Minimal chewing required. For some unfathomable reason, risottos have this terribly false reputation of being extremely difficult to master. What’s great about risottos is that they can be either a very economic or extravagant dish, depending on what you choose to add to them. The steps are pretty straightforward. First, you cook the mushrooms. Once they are nice and browned, you take them out and set them aside. Next, you add the rice and toast for a minute or so, then return the mushrooms into your pot (juices and all). Traditionally, the following step would be to deglaze the pot with some wine before you begin to add your stock. ..Or maybe it’s magic.

Mushroom and nut roast. Smoky Roasted Mushrooms Recipe. Roasted herby mushrooms. Easy Marinated Mushrooms. Quick, no-fuss with 10 min prep.

Easy Marinated Mushrooms

You can even make these the night before! Perfect to feed a large crowd, and so irresistible! I have a thing for mushrooms. And now, I am having a love affair with this. Seriously. It’s unbelievably effortless. This also comes in super handy at Thanksgiving when everyone is hovering around the kitchen yet nothing is ready to be eaten just yet. Just be sure to serve these with olives, cheese and crusty bread. And if you’re like me, you can serve this with a glass of wine and call it a Friday night. Quick, no-fuss with 10 min prep. Ingredients: 1 pound cremini mushrooms1/4 cup olive oil1/4 cup white wine vinegar1/4 cup diced red onion2 cloves garlic, minced2 teaspoons brown sugar, packed1/2 teaspoon dried oregano1/2 teaspoon whole black peppercorns1/4 teaspoon crushed red pepper flakes, optional1 bay leafKosher salt and freshly ground black pepper, to taste2 tablespoons chopped fresh parsley leaves Directions: Nutrition Facts Serving Size Servings Per Container 4.

Marinated mushrooms with walnut and tahini yogurt I Ottolenghi recipes. Shimeji are those odd-looking clusters of small mushrooms you often find in so-called "exotic" selections at the supermarket.

Marinated mushrooms with walnut and tahini yogurt I Ottolenghi recipes

They have an appealing firmness that is retained during light cooking. Here, they're combined with chestnut mushrooms and marinated to make a refreshing mix that you can serve on its own, add to salads (try it with red and white endive and lots of soft herbs), or combine with other great things, as I do here. Serves four. Method Whisk together the oil, vinegar, maple syrup, juice of one lemon, about half a teaspoon of salt and some black pepper. Meanwhile, make the sauce. Next, put the broad beans in a pot, pour over plenty of boiling water, leave for a minute, then drain and set aside to cool down.

Serve in small bowls or plates, topped with a dollop of thick tahini sauce and sprinkled with chopped dill and oregano.