Mushroom Food

Asian Mushroom Soup - Diabetic Friendly INGREDIENTS Nutrition DOWNLOAD SERVINGS   4 UNITS   US 1 teaspoon vegetable oil 1 tablespoon fresh gingerroot, grated 2 medium garlic cloves, minced 5 cups fat free low-sodium beef broth (or vegetable) 1  1 ⁄ 2 cups mushrooms, fresh, sliced (shiitake or portabello) 1  1 ⁄ 2 tablespoons rice vinegar 2 teaspoons sesame oil 1 pinch salt (to taste) 2 tablespoons green onions, fresh chopped DIRECTIONS Heat vegetable oil in a saucepan over medium-high heat. Add ginger and garlic; stir-frying for around 30 seconds. Lower heat to medium and add mushrooms; stir-fry for 2 minute. Pour in the broth, bring to a boil; cover and cook for 10 minute. Add rice wine and sesame oil; stir well. Season to taste with salt.

FRESH WILD MUSHROOM SOUP INGREDIENTS 6 tablespoons (3/4 stick) butter 2 cups finely chopped onions 6 ounces crimini (baby bella) mushrooms, chopped 6 ounces fresh oyster mushrooms, chopped 6 ounces fresh shiitake mushrooms, stemmed, caps chopped 1 tablespoon chopped fresh thyme 3 tablespoons brandy 2 tablespoons all purpose flour 4 cups beef broth PREPARATION Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls. தேவையானப் பொருட்கள் 6 தேக்கரண்டி (3/4 குச்சி) வெண்ணெய் 2 கப் இறுதியாக துண்டாக்கப்பட்ட வெங்காயம் நறுக்கப்பட்ட 6 அவுன்ஸ் crimini (குழந்தை பெல்லா) காளான்கள், நறுக்கப்பட்ட 6 அவுன்ஸ் புதிய சிப்பி காளான், 6 அவுன்ஸ் புத...

Soup & Salad Ingredients: 2 tablespoons olive oil 1 small white onion 3-4 carrots 4 stalks celery 3 cloves garlic 4 cups vegetable broth 2 cups water 2 cups (chopped) oyster mushrooms 1 1/2 cups pasta (I used fusilli) 1/3 cup (chopped) fresh parsley 1 teaspoon oregano 1 teaspoon thyme Salt & black pepper Step One This soup starts with a solid base of chopped carrots, celery, and white onion (mirepoix). A typical mirepoix would be finely-chopped, but I like to add larger, more rustic chunks to this soup by loosely chopping the onion and slicing the carrots and celery into half-moon pieces. Also, finely-chop 3 cloves of garlic. Add all this to a large stockpot that has been heated with a splash of olive oil. Step Two Give these veggies about 5 minutes in the stockpot over medium-high heat to soften and turn more translucent. Then, add the vegetable broth + water and bring to a boil. Step Three Next, add all the other ingredients into the ...