mushrooms

An easy recipe for 3-ingredient sheet pan gnocchi with mushrooms and shallots.

Mixed Mushroom Sheet Pan Gnocchi

shallots

potato gnocchi

olive oil

salt

black pepper

thyme

Arrange a rack in the middle of the oven and heat the oven to 400ºF. 

Slice 1 pound mixed wild mushrooms, chop 2 medium shallots, and place both on a rimmed baking sheet. Add 1 pound fresh, shelf-stable, or frozen potato gnocchi. Drizzle with 3 tablespoons olive oil, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and toss well to combine. Spread out in an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender, 15 to 20 minutes total. Garnish with fresh thyme leaves, if desired.

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce. 

Chinese Vegetable Stir-Fry

soy sauce (use gluten-free if needed)

water

dry sherry or Chinese rice wine

Asian/toasted sesame oil

sugar

cornstarch

red pepper flakes

dry mustard

vegetable oil

broccoli,

shiitake mushrooms, stems removed and thinly sliced

red bell pepper, thinly sliced

garlic,

scallions, thinly sliced, white/light green and dark green parts separated

ginger

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.


In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. 

Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.

Add Baked Ziti with Squash &amp; Mushrooms to your dinner menu repertoire. Butternut squash, mushrooms and fresh rosemary are always a winning trio! Try them in this delicious Baked Ziti with Squash &amp; Mushrooms for eight.

Baked Ziti with Squash &amp; Mushrooms

ziti pasta, uncooked

butternut squash (1/2-inch pieces)

lb. sliced fresh mushrooms

rosemary

(14.5 oz.) fat-free reduced-sodium chicken broth

(1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

pkg. (5 oz.) baby spinach leaves

KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Cook pasta in large saucepan as directed on package, omitting salt.

Meanwhile, heat oil in large nonstick skillet on medium heat. Add squash and mushrooms; cook and stir 8 min. or until squash is tender. Add garlic and rosemary; cook and stir 1 min. Add broth and Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended.

Drain pasta. Add to squash mixture in skillet along with the spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 15 to 20 min. or until heated through. Top with remaining shredded cheese; bake, uncovered, 5 min. or until melted.

"Mushroom Risotto is one of the rice dishes I truly missed since I started this amazing Keto lifestyle. So to be able to make this dish again using Miracle Rice feels a bit like a true miracle to me. This risotto is so robust and full of flavor that I almost forget its not actual rice in there, makes me do my happy dance."

Miracle Mushroom Risotto

(7 ounces) of Miracle Rice

butter

pkg baby bella mushrooms, sliced

scallions chopped

chicken broth

heavy whipping cream

Salt and pepper

Parmesan cheese

In this 20-minute vegetarian dinner, vibrant pesto and creamy mascarpone cheese combine to create a silky sauce that clings to the noodles. 

One-Pot Creamy Mushroom Pesto Pasta

cremini mushrooms

garlic

linguine pasta

basil pesto

mascarpone cheese

basil leaves

Slice 10 ounces cremini mushrooms and thinly slice 6 garlic cloves. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup pesto, 8 ounces mascarpone cheese, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. 

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Remove from the heat and top with fresh basil leaves. Taste and season with more salt as needed. 

Pour an easy and flavorful mushroom gravy recipe over your next meatloaf. Using cremini mushrooms, Marsala wine, beef broth, and heavy cream, Chowhound&#39;s recipe...

Creamy Mushroom Gravy

unsalted butter

cremini mushrooms, stems trimmed and thinly sliced

shallot

Kosher salt

all-purpose flour

dry Marsala wine

low-sodium beef broth

heavy cream

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Breaded Pork Chops Sous Vide

Salt (to taste)

Pepper (to taste)

pork flour

eggs (beaten)

panko

onion

celery (finely chopped)

garlic (finely chopped)

baby bella mushrooms (sliced)

chicken stock

red white vinegar

Worcestershire sauce

mushroom soup

Season pork chops with salt and pepper, then vacuum seal. Cook at 134 degrees for two to three hours. Remove pork chops. Pat dry. Individually, dunk each pork each in flour, then egg, then panko.

Preheat oven to 450°F. Use a roasting pan with a rack. Arrange pork chops on the rack. Spritz tops and sides with olive oil. (We use this Ideal Olive Oil Mister from The Fine Life.) Place pan in oven for a couple of minutes until tops turn golden brown. Remove pan. Flip pork chops. Spritz tops and sides with olive oil. Return to oven. Again, cook until tops become golden brown. Remember: the pork chop is already cooked. This exercise is all about developing the crispy, crunchy crust.

In a large pan or cast-iron Dutch oven, heat olive oil. Sauté onion, celery and garlic. When onion becomes translucent, mix in mushrooms. Cook for ten minutes, stirring frequently. Pour in chicken stock, red white vinegar and Worcestershire sauce. Place on lid, reduce heat to low and simmer for 20 minutes. Pour in cream of mushroom soup, and simmer until sauce reaches desired consistency—about 30 minutes.

Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley

How To Cook A Perfect Risotto Recipe by Tasty

low-sodium chicken stock, or vegetable stock

shallot, finely chopped

lb shiitake mushroom,

thyme,

salt,

pepper,

arborio rice

white wine

cheese,

parsley,

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Tasty

Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.

Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.

Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.

Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.

Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.

Add the white wine and cook until the wine has evaporated, stirring occasionally.

Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.

Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.

Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.

Top with parsley, Parmesan, salt, and pepper.

https://vid.tasty.co/output/90516/landscape_480/1524262798

This spinach pizza ring (also known as Pizza Corona) with mushrooms and vegan cheese is a great party food which will impress your guests. The recipe is vegan, gluten-free and easy to make.

Vegan Spinach Pizza Crescent Ring

Pizza dough ((see recipe instructions))

onion powder

oregano

garlic powder

Salt and pepper (to taste)

spinach (fresh)

onion (chopped)

mushrooms (sliced)

tbsp oil

soy sauce ((or coconut aminos))

Make the pizza dough as described in this recipe or use your own favorite dough.

Chop onion, garlic, mushrooms and heat oil in a skillet. Fry the veggies together with soy sauce over low-medium heat for about 5-6 minutes. Add spinach, all spices, and turn off the heat after 45-60 seconds.

Meanwhile, make one batch of my vegan cheese sauce and add it to the skillet (skip this step if you use store-bought cheese).

Preheat oven to 425 degrees F (220 degrees C).

Roll out the dough into a circle (10-11" in diameter) and cut into it with a knife (see instruction photos above in the blog post).

Spread the filling onto the dough.

Now from the middle of the dough, take the triangle slits of dough and pull them over your toppings and push down onto the edge (see instruction photos above in the blog post).

Brush your pizza ring with some oil or vegan egg-wash.

Bake in the oven until golden brown, approximately 20 minutes (depends on how thin you rolled out your dough and which kind of dough you used). Enjoy!

This easy skillet dinner partners seared chicken breast with buttery sliced mushrooms and a creamy sauce spiked with sweet and tangy balsamic vinegar.

Creamy Balsamic Chicken and Mushrooms

chicken breasts (about 4)

kosher salt, divided

half-and-half milk

balsamic vinegar

Pound 2 pounds boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

Pat the chicken dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.

Reduce the heat to medium and add 2 tablespoons unsalted butter. When melted, add 8 ounces sliced cremini mushrooms and the remaining 1/2 teaspoon kosher salt, and cook, stirring occasionally until tender, about 5 minutes. Add 2 tablespoons all-purpose flour, stir to evenly coat the mushrooms, and cook for 1 minute.

Stir in 1 cup half-and-half or whole milk, 1/2 cup chicken broth, and 2 tablespoons balsamic vinegar until no lumps from the flour remain. Bring to a boil. Reduce the heat to a simmer. Return the chicken and any accumulated juices to the pan and simmer until the sauce is thickened and the chicken is cooked through, 2 to 3 minutes.

A creamy dip made with chopped mushrooms, vegetable or chicken broth, and tangy sour cream, and thickened with a roux. 

Creamy Mushroom Dip

white button or cremini mushrooms

sour cream (about 1 cup)

Melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add 6 tablespoons all-purpose flour and cook, stirring constantly, until it forms a smooth paste, 1 to 2 minutes. Remove from the heat.

Chop 1 pound white button or cremini mushrooms into bite-sized pieces. Place in a large skillet and add 1 1/2 cups of the broth. Cook on high heat until the mushrooms have softened but still hold their shape, and almost all liquid is evaporated. Add the remaining 1/2 cup broth. Once boiling, stir in the flour paste and cook until thick enough to coat the back of a spoon. Remove from the heat and let cool 15 minutes.

Add 8 ounces sour cream (about 1 cup) and stir to combine. Taste and season with kosher salt and freshly ground pepper as needed.

In this fast and easy one-pot pasta recipe, you&#x27;ll add linguine, chicken broth, and heavy cream directly to a pot with sautéed mushrooms, then boil until the noodles are al dente and the liquid has thickened into a silky sauce. 

Creamy Wild Mushroom One-Pot Pasta

mixed wild mushrooms,

Parmesan cheese,

thyme leaves,

Slice 12 ounces wild mushrooms. Mince 3 garlic cloves.

Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes. Add the garlic, 12 ounces dried linguine, 1 (32-ounce) box broth, and 3/4 cup heavy cream. Bring to a boil and cook uncovered, stirring occasionally, until the liquid is absorbed and the pasta is fully cooked, about 12 minutes. 

Taste and season with kosher salt and freshly ground black pepper. Serve with grated Parmesan cheese and fresh thyme leaves, if desired.

This Vegan Mushroom Stroganoff is a creamy and hearty dinner fit for a king or queen. Chock-full of healthy, wholesome ingredients, this dish is extremely satisfying. The mushroom sauce is gluten-free, dairy-free, ready in 25 minutes, and loved by kids and adults alike.

Vegan Mushroom Stroganoff

onion (diced)

11 oz fresh mushrooms (sliced (*see notes))

tbsp white wine ((optional) (*see notes))

tbsp tamari (or soy sauce)

vegetable broth (or water)

plant-based milk (or cream (*see notes))

tsp smoked paprika

Salt & black pepper (to taste)

yeast flakes ((optional))

thyme leaves and/or parsley (and/or tarragon) (chopped)

Serve with rice

Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

Now add the mushrooms and fry over medium heat for about 5 minutes.

Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.

Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes!

https://content.jwplatform.com/videos/bCR0iPEb.mp4

This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The recipe is gluten-free, plant-based (dairy-free), perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)! Serve it over rice, pasta or mashed potatoes.

The Best Vegan Mushroom Stroganoff

A hearty plant-based twist on a classic Japanese &quot;hashed beef&quot; stew. Japanese comfort food made gluten-free, vegan, and with NO boxed roux!

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