Mushrooms With Onions
Servings: 4
Ingredients:
1 lb Mushrooms
1 md Onion
1 ts Dry epazote
1 Clove of garlic
Salt and pepper
Vegetable oil
Wash the mushrooms and cut it in thin slices. Cut the onion in slicestoo. Fry the onion and garlic in vegetable oil and when the onionwill betransparent add the mushrooms, epazote, salt and pepper. Cook untilwaterevaporated.Serve as a side dish or a main dish with tortillas as tacos or make aquesadilla adding [...]
Champagne Mushroom Risotto
Servings: 6
Ingredients:
3 tb Butter or margarine
1 c Converted rice
2/3 c Onion; chopped
1 3/4 c Water
3/4 c Champagne or dry white wine
1 cn Cream of mushroom soup
1/4 ts Fresh ground pepper
1/8 ts Ground nutmeg
1/8 ts Ground red pepper(optional)
1 c Red bell pepper; julienne
Fresh parsley; finely chop
Parmesan cheese (optional)
Melt butter in medium saucepan. Add rice and onion.Cook over medium heat, stirring frequently, 3-4minutes or until onion is tender. Add water andchampagne. Bring to a boil. Reduce heat, cover andsimmer 20 minutes. Stir in cream of mushroom soup,pepper, nutmeg, and, if desired, ground red pepper.Cook and stir 5 minutes, or until [...]
CHINUKU JUSHI (MIXED RICE WITH ARAIMO)
Servings: 12
Ingredients:
4 c Rice
3 md Araimo (Japanese taro)
1 oz Sengiri daikon; soaked
3 Dried mushrooms; soaked
1 Piece nishime konbu; soaked
1 lb Lean pork; thinly sliced
6 c Chicken broth
1/4 c Soy sauce
Wash and drain rice 30 minutes before cooking. Cook araimo inwater to cover until done, peel and dice. Squeeze daikon dry; cutinto strips. Remove stems from mushrooms; sliver caps. Cut konbulengthwise; then into fine strips. In a saucepan, add pork,daikon, mushrooms, and konbu; cook for a few minutes. Stir [...]
MUSHROOMS AND CHESTNUTS
Servings: 1
Ingredients:
1 lb Chestnuts; shelled
2 tb Butter
1 lb Mushrooms; quartered
2 tb Flour
1 1/2 c Light cream
1/2 ts Salt
1/8 ts Pepper
1 tb Parsley; chopped
Prick shells and place chestnuts in cold water; boil 15 minutes.Drain and remove shells. Skin and quarter the nuts.
Heat butter in skillet and cook quartered mushrooms until lightlybrowned. Blend in flour; slowly add cream and seasoning. Add nuts.Heat thoroughly and garnish with chopped parsley. Serve with hotpone or with hot baked potatoes.
Servings: [...]
QUINOA WITH SHIITAKE GRAVY
Servings: 8
Ingredients:
1 pk Eden Quinoa; rinsed
1 pk Eden Shiitake Mushrooms
– (soak in…
1/2 c -Water)
1 md Onion
- chopped in thin half moons
4 c Water
1/4 c Eden Organic Shoyu
– (or more if desired)
3 tb Eden Kudzu
– (dissolved in…
1/4 c -Water)
2 tb Eden Brown Rice Vinegar
Cook Quinoa according to package directions. Soak Shiitake mushroomsuntil soft about 30-45 minutes. Bring 2 cups of water to a boil. Whenshiitakes are soft remove stems and slice caps. Add soaking liquid andand shiitakes to boiling water and cook for 30 minutes. Add slicedonions, cook another 5 minutes. Add remaining water [...]
POTATOES PRIMAVERA
Servings: 4
Ingredients:
10 lg Mushrooms, cleaned and
-quartered
2 md Zucchini, cut into 1′
-cubes
2 md Red Bell Peppers, seeded
— cut 1′ cubes
2 md Idaho Potatoes, scrubbed
— cut 1′ cubes
1 md Chopped Onion –
-coarsely chopped
5 ts Olive Oil
Salt and Freshly Ground
-Pepper – to taste
Preheat oven to 425 degrees. In a large roasting pan, toss togetherall ingredients except salt and pepper. Roast for about 45 minutes, oruntil vegetables are nicely browned and potatoes are tender, stirringoccasionally. Sprinkle with salt and pepper. Serve hot or at roomtemperature.
—–
GOLDEN CRUMB BROCCOLI
Servings: 6
Ingredients:
1 1/2 lb Fresh broccoli
1 cn Condensed cream of mushroom
- soup
1/4 c Mayonaise
1/4 c Shredded sharp American
- cheese (1 ounce)
1 tb Chopped pimiento
1 1/2 ts Lemon juice
1/3 c Crushed round cheese
- crackers (8 crackers)
Cut up broccoli to make about 6 cups. In saucepan, cook broccoli,uncovered, in small amount of boiling, salted water for 10 to 15 minutes;drain well. Turn into a 1 1/2-quart casserole.Mix soup, mayonaise, cheese, pimiento, and lemon juice. Pour overbroccoli. Top with crushed crackers.Bake uncovered, at 350, for 35 minutes.
—–
MUSHROOM BARLEY BAKE
Servings: 12
Ingredients:
4 c Water
13 3/4 oz Chicken broth
2/3 c Medium Pearled Barley*
– (Quaker Scotch Brand)
1 ts Salt (optional)
2 1/2 c Sliced mushrooms
1 c Chopped onion
1/2 ts Thyme
1/3 c Margarine or butter
3 Eggs; beaten
Bring water and broth to a boil. Add barley and salt; reduce heat.Cover; simmer 50 to 60 minutes or until tender, stirring occasionally.Drain. Heat oven to 350 F. Saute mushrooms, onion and thyme in margarine3 to 4 minutes. Combine barley and eggs; add mushroom mixture, mixingwell. Pour into 11×7-inch glass baking dish. [...]
ORIENTAL OATS PILAF
Servings: 6
Ingredients:
1 1/2 c Quaker Oats, uncooked
– (quick or old-fashioned)
1 Egg; beaten
1 c Sliced mushrooms
1/2 c Sliced green onions
1/2 c Sliced celery
2 tb Margarine or butter
1/2 c Chicken broth
2 tb Soy sauce
2 ts Sugar
6 oz Frozen pea pods; thawed
Combine oats and egg, mixing until oats are thoroughly coated. In mediumskillet, saute mushrooms, green onions and celery in margarine 3 to 4minutes or until tender. Add oats mixture; cook, stirring constantly,about 8 minutes or until oats are dry, separated and lightly browned. Addcombined chicken broth, soy sauce and sugar; continue cooking [...]
GREEN BEANS
Servings: 6
Ingredients:
1 lb Green beans;
1/2 c Shallots; chopped
1 c Tomato; diced
4 oz (1 c) mushrooms; sliced
2 tb Margarine;
2 tb Olive oil;
Salt and freshly ground
-pepper
Remove ends from beans. Leave beans whole or cut crosswise into 1′pieces. Place beans in 1′ salted water (1/2 ts salt to 1 c water).Bring to a boil and cook uncovered for 5 minutes. Cover and cookuntil tender, 5 to 10 minutes longer. Drain beans, turn into a warmbowl, and set aside. Cook [...]