26/05: Sautéed shiitake mushrooms
Sautéed shiitake mushrooms
Simple and simply fabulous, this favorite side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
1 pound mixed mushrooms (king oyster,oyster and shiitake mushrooms work well)
4 tablespoons good salted butter
Fine sea salt and freshly ground black pepper
parsley to garnish, optional
Instructions
Preheat a pan/cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like rinse under running water and spin dry. Slice shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.
Serve with virtually anything.
Nutrition Information:
Calories: 128Total Fat: 11.7gCarbohydrates: 5.1gFiber: 0.8gProtein: 3.1g
Source:umamigirl
Simple and simply fabulous, this favorite side dish is a no-brainer. For best results, use a 12-inch cast iron skillet.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
1 pound mixed mushrooms (king oyster,oyster and shiitake mushrooms work well)
4 tablespoons good salted butter
Fine sea salt and freshly ground black pepper
parsley to garnish, optional
Instructions
Preheat a pan/cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel and, if you like rinse under running water and spin dry. Slice shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.
Serve with virtually anything.
Nutrition Information:
Calories: 128Total Fat: 11.7gCarbohydrates: 5.1gFiber: 0.8gProtein: 3.1g
Source:umamigirl
Creamy Mushroom Soup with Shiitake
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8 people
Make this creamy shiitake mushroom soup from scratch! This recipe doesn't use any heavy cream and uses only 1.5 cups half-and-half, majority of creaminess in the soup comes from pureeing mushrooms, carrots, onions and vegetable stock. So good!
Ingredients:
30g shiitake mushrooms
1 tablespoon olive oil
1 tablespoon butter
1 onion chopped
1 carrot chopped
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
2.5 cups water
1.5 cups half and half (equal parts whole milk and light cream)
3 green onions chopped (OPTIONAL)
Instructions:
Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup)
Nutrition Facts
Amount Per Serving
Calories 109,Fat 8g,Saturated Fat 4g,Sodium 335mg,Carbohydrates 6g,Fiber 1g,Sugar 1g,Protein 2g,Vitamin A 1535IU,Vitamin C 3.1mg,Calcium 59mg,Iron 0.3mg
Source:Julia's Album
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8 people
Make this creamy shiitake mushroom soup from scratch! This recipe doesn't use any heavy cream and uses only 1.5 cups half-and-half, majority of creaminess in the soup comes from pureeing mushrooms, carrots, onions and vegetable stock. So good!
Ingredients:
30g shiitake mushrooms
1 tablespoon olive oil
1 tablespoon butter
1 onion chopped
1 carrot chopped
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon black pepper
2.5 cups water
1.5 cups half and half (equal parts whole milk and light cream)
3 green onions chopped (OPTIONAL)
Instructions:
Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup)
Nutrition Facts
Amount Per Serving
Calories 109,Fat 8g,Saturated Fat 4g,Sodium 335mg,Carbohydrates 6g,Fiber 1g,Sugar 1g,Protein 2g,Vitamin A 1535IU,Vitamin C 3.1mg,Calcium 59mg,Iron 0.3mg
Source:Julia's Album
Garlicky Roasted Shiitake Mushrooms
Holy shiitake. One of the healthiest mushroom on the planet is also one of the tastiest.
INGREDIENTS
2/3 lb fresh (or rehydrated) shiitake mushrooms, sliced
2 tbsp olive oil
2-3 garlic cloves, minced
salt and pepper, to taste
INSTRUCTIONS
Preheat the oven to 200 C.
On a foil-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Do this right before you put them in the oven or the oil will just soak into the mushroom.
Roast for 10 minutes.
Add the garlic to the pan and give the mushrooms a stir.
Roast for 5 more minutes.
Source:worthypause
Holy shiitake. One of the healthiest mushroom on the planet is also one of the tastiest.
INGREDIENTS
2/3 lb fresh (or rehydrated) shiitake mushrooms, sliced
2 tbsp olive oil
2-3 garlic cloves, minced
salt and pepper, to taste
INSTRUCTIONS
Preheat the oven to 200 C.
On a foil-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Do this right before you put them in the oven or the oil will just soak into the mushroom.
Roast for 10 minutes.
Add the garlic to the pan and give the mushrooms a stir.
Roast for 5 more minutes.
Source:worthypause
26/05: "Pulled" Mushroom Sandwich
Vegan "Pulled" Mushroom Sandwich
Prep time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
400 gr king oyster mushrooms (whole trumpet/)
1 kale
2 carrots
1 red onion
240 ml vegan mayonnaise
4 tablespoons sugar
100 ml apple cider vinegar
1 tablespoon crushed red pepper flakes
2 tablespoons vegetable oil
250 ml bbq sauce
4 sandwich rolls
Instructions;
Place mushrooms on grill and cook for 20 minutes until darkened, but do not allow them to burn. When mushrooms are done cooking, allow them to cool slightly, then shred with a fork.
Meanwhile, to make the slaw, mix together the kale, carrots, and onion in a large mixing bowl. In a separate bowl, mix vegan mayonnaise, apple cider vinegar, sugar, and crushed red pepper. Whisk to combine, then pour over the slaw and incorporate.
Heat oil in a saucepan, add mushrooms and BBQ sauce, and sauté until sauce is caramelized and has coated the mushrooms.
To assemble the sandwich, place kale slaw on the bun and top with mushroom mixture. Bon appetit.
Source:yummly
Prep time: 30 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
400 gr king oyster mushrooms (whole trumpet/)
1 kale
2 carrots
1 red onion
240 ml vegan mayonnaise
4 tablespoons sugar
100 ml apple cider vinegar
1 tablespoon crushed red pepper flakes
2 tablespoons vegetable oil
250 ml bbq sauce
4 sandwich rolls
Instructions;
Place mushrooms on grill and cook for 20 minutes until darkened, but do not allow them to burn. When mushrooms are done cooking, allow them to cool slightly, then shred with a fork.
Meanwhile, to make the slaw, mix together the kale, carrots, and onion in a large mixing bowl. In a separate bowl, mix vegan mayonnaise, apple cider vinegar, sugar, and crushed red pepper. Whisk to combine, then pour over the slaw and incorporate.
Heat oil in a saucepan, add mushrooms and BBQ sauce, and sauté until sauce is caramelized and has coated the mushrooms.
To assemble the sandwich, place kale slaw on the bun and top with mushroom mixture. Bon appetit.
Source:yummly
26/05: Vegan Mushroom Stew
Vegan Mushroom Stew
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
SERVE 4
INGREDIENTS
1 medium onion, finely diced
4 cloves garlic
1 tsp extra virgin olive oil
¼ cup white or red wine (optional)
1 tbsp rice flour
1 tbsp tomato paste
1 medium tomato, finely diced
1 tbsp sage, chopped (or use 1 tsp of dry sage)
1 tbsp edible lavender or rosemary or thyme (or use 1 tsp dry)
400-450g mushrooms, sliced (use any kind or mix)
2 tsp tamari or soy sauce
1 cup vegetable stock
Salt and ground black pepper to taste
2 tbsp parsley, chopped
INSTRUCTIONS
Heat the oil in a saucepan. Add the onions and garlic with a pinch of salt and some ground black pepper and saute until the onions start to soften, about 3-4 minutes.
Add the white wine to the pot, if using, and saute until there is no visible liquid left, about 3-4 minutes.
Add the rice flour and stir for a couple of minutes. If the flour begins to stick to the bottom, scrape it up with the ladle.
Add the tomato paste, stir it in, and then add tomatoes. Let the tomatoes cook down for another 2-3 minutes.
Add the herbs, mix well, then add the mushrooms. Saute for a couple of minutes until the mushrooms begin to express their juices, then add the tamari or soy sauce, vegetable stock, and season as needed with ground black pepper and salt.
Let the mixture come to a boil and continue to cook for a couple of minutes. If it looks too dry, add more stock, a little at a time. I like this stew rather thick, but you can think it out according to your taste.
Garnish with parsley and serve hot over pasta, rice, or with crusty bread.
Source:holycowvegan
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins
SERVE 4
INGREDIENTS
1 medium onion, finely diced
4 cloves garlic
1 tsp extra virgin olive oil
¼ cup white or red wine (optional)
1 tbsp rice flour
1 tbsp tomato paste
1 medium tomato, finely diced
1 tbsp sage, chopped (or use 1 tsp of dry sage)
1 tbsp edible lavender or rosemary or thyme (or use 1 tsp dry)
400-450g mushrooms, sliced (use any kind or mix)
2 tsp tamari or soy sauce
1 cup vegetable stock
Salt and ground black pepper to taste
2 tbsp parsley, chopped
INSTRUCTIONS
Heat the oil in a saucepan. Add the onions and garlic with a pinch of salt and some ground black pepper and saute until the onions start to soften, about 3-4 minutes.
Add the white wine to the pot, if using, and saute until there is no visible liquid left, about 3-4 minutes.
Add the rice flour and stir for a couple of minutes. If the flour begins to stick to the bottom, scrape it up with the ladle.
Add the tomato paste, stir it in, and then add tomatoes. Let the tomatoes cook down for another 2-3 minutes.
Add the herbs, mix well, then add the mushrooms. Saute for a couple of minutes until the mushrooms begin to express their juices, then add the tamari or soy sauce, vegetable stock, and season as needed with ground black pepper and salt.
Let the mixture come to a boil and continue to cook for a couple of minutes. If it looks too dry, add more stock, a little at a time. I like this stew rather thick, but you can think it out according to your taste.
Garnish with parsley and serve hot over pasta, rice, or with crusty bread.
Source:holycowvegan
Green Bean and Shiitake Mushroom Stir Fry
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Ingredients
Green beans
Cooking oil
Onions
Shiitake Mushrooms
Garlic cloves
Fresh ginger
Oyster sauce
Instruction;
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
Source:wellandgood
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
Ingredients
Green beans
Cooking oil
Onions
Shiitake Mushrooms
Garlic cloves
Fresh ginger
Oyster sauce
Instruction;
Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.
Source:wellandgood
26/05: MUSHROOM LOVERS PASTA
MUSHROOM LOVERS PASTA
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES
serving 6
INGREDIENTS
400g uncooked pasta
1 stick (1/2 cup) butter, divided
400-600g mushrooms, cut into bite-sized pieces (mix of shiitake,oyster and king oyster mushroomsor)
6 cloves garlic, thinly sliced
1 cup dry white wine
2/3 cup vegetable stock
2 tablespoons balsamic vinegar
2–3 large sprigs of fresh rosemary
1/2 teaspoon crushed red pepper flakes, or more/less to taste
2/3 cup freshly-grated Parmesan cheese, plus extra for serving
1/2 cup toasted pine nuts, divided
INSTRUCTIONS
Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.
Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
Source:GIMMESOMEOVEN
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES
serving 6
INGREDIENTS
400g uncooked pasta
1 stick (1/2 cup) butter, divided
400-600g mushrooms, cut into bite-sized pieces (mix of shiitake,oyster and king oyster mushroomsor)
6 cloves garlic, thinly sliced
1 cup dry white wine
2/3 cup vegetable stock
2 tablespoons balsamic vinegar
2–3 large sprigs of fresh rosemary
1/2 teaspoon crushed red pepper flakes, or more/less to taste
2/3 cup freshly-grated Parmesan cheese, plus extra for serving
1/2 cup toasted pine nuts, divided
INSTRUCTIONS
Cook pasta* in a large stockpot of generously-salted water al dente, according to package instructions. Reserve 1 cup of the starchy pasta water, and set it aside. Then drain the pasta.
Meanwhile, as the pasta is cooking, melt 1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cup pine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
Source:GIMMESOMEOVEN
Vegan Scallops & Garlic Butter Sauce
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 2-4 servings
These vegan scallops are made of king oyster mushrooms with a garlic butter sauce!
Marinate & cook for 15 mins for tasty vegan scallops! marinate for 15 mins to 2 hrs. Overnight is preferred
Ingredients
6 large king oyster mushrooms, sliced 1-inch thick (2.5cm)
1 cup vegetable broth, hot
2 tbsp white miso
1 tbsp soy sauce or gluten-free tamari
1-1/2 tsp seaweed or kelp granules
1 tbsp olive oil
Lemon Butter Sauce
3 tbsp vegan butter
2 garlic cloves, minced
1 lemon, juiced
Sea salt and black pepper, to taste
2 tbsp chopped fresh parsley
Instructions
For marinate
With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stirfry.
Slice the stems into 1 inch (2.5 cm) long pieces.
In a large mixing bowl whisk together hot vegetable broth, white miso, soy sauce ,seaweed and olive oil. Whisk until the miso has dissolved in the hot broth.
Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.
After your mushrooms have marinated,
melt 1 tbsp vegan butter in a large skillet over medium-high heat.
Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.
You can save time by making the garlic butter sauce in a seperate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.
To make the garlic butter sauce:
melt 2 tbsp vegan butter in the same skillet.
Add garlic and cook, stirring frequently for 1 minute, or until fragrant.
Stir in the lemon juice; season with salt and pepper, to taste.
Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.
Garnish with parsley.
Nutrition Information
Serving size: 1 serving Calories: 311 Fat: 20g Carbohydrates: 18.5g Sugar: 6.3g Fiber: 3.8g Protein: 12.3g
Source:The Edgy Veg
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 2-4 servings
These vegan scallops are made of king oyster mushrooms with a garlic butter sauce!
Marinate & cook for 15 mins for tasty vegan scallops! marinate for 15 mins to 2 hrs. Overnight is preferred
Ingredients
6 large king oyster mushrooms, sliced 1-inch thick (2.5cm)
1 cup vegetable broth, hot
2 tbsp white miso
1 tbsp soy sauce or gluten-free tamari
1-1/2 tsp seaweed or kelp granules
1 tbsp olive oil
Lemon Butter Sauce
3 tbsp vegan butter
2 garlic cloves, minced
1 lemon, juiced
Sea salt and black pepper, to taste
2 tbsp chopped fresh parsley
Instructions
For marinate
With a vegetable brush, remove any dirt or debris from mushrooms and slice off the woody ends and mushrooms caps. Save the caps to use for another recipe like a stirfry.
Slice the stems into 1 inch (2.5 cm) long pieces.
In a large mixing bowl whisk together hot vegetable broth, white miso, soy sauce ,seaweed and olive oil. Whisk until the miso has dissolved in the hot broth.
Add the mushrooms and marinate for 15 mins to 2 hrs. Overnight is preferred.
After your mushrooms have marinated,
melt 1 tbsp vegan butter in a large skillet over medium-high heat.
Working in batches, place marinated mushrooms, flat side down, and brown for 6-8 mins on each side. Set aside and keep warm.
You can save time by making the garlic butter sauce in a seperate pan at the same time as frying the mushrooms, or save on dishes by using the same pan once all your mushrooms have cooked and are set aside.
To make the garlic butter sauce:
melt 2 tbsp vegan butter in the same skillet.
Add garlic and cook, stirring frequently for 1 minute, or until fragrant.
Stir in the lemon juice; season with salt and pepper, to taste.
Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce.
Garnish with parsley.
Nutrition Information
Serving size: 1 serving Calories: 311 Fat: 20g Carbohydrates: 18.5g Sugar: 6.3g Fiber: 3.8g Protein: 12.3g
Source:The Edgy Veg
