Tag Archive: Mushrooms


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I purchased a spiralizer from Amazon and it has been perfect for my consumption of low carb veggies, easy to use, no electric needed just turn that handle and then create noodle dishes that are healthy and full of flavor.    Experiment and create your own.   This one is one of my favorites and I am a garlic freak.

Ingredients

You can adjust this to your personal favorite ingredints

  • 2 tablespoons grapeseed oil
  • 1 vidalia  onion , spiralized
  • 3/4 cup sliced mushrooms (your choice of type, I use baby white mushrooms sliced medium)
  • small zucchini , spiralized, patted dry with paper towel
  • 1 tablespoon  Tsang szechuan spicy stir-fry sauce (available at Walmart)
  • 2 tablespoons Beijing Sweet and tangy Sauce (Panda Express available at Walmart only 7g sugar)
  • 1 large clove crushed fresh garlic
  • 1 small piece of real butter
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Heat oil in a wok over medium heat.
  2. Add onions,  crushed garlic,  and cook for 4 to 5 minutes, or until translucent and tender.
  3. Stir in zucchini, butter, mushrooms  and continue to cook for 2 minutes.
  4. Add Tsang sauce and Beijing sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.
  5. Remove from heat.
  6. Serve.
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mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Ingredients

  • 8 small bok choy heads
  •  Juice 1 large lemon
  • 1/8 cup gluten-free tamari
  • 1 cup small brown mushrooms
  •  1/4 cup raw pepitas

Preparation

  1. Slice any excess from the bok choy base stem without freeing all the leaves. Thoroughly rinse under water, gently opening the leaves to clear any soil from the base stems.
  2. Remove the stems from the mushrooms, wash and cut into thin slices.
  3. In a dry wok or cast iron skillet, blacken the bok choy on high heat using no oil. Turn and repeat on the other side. Transfer and arrange on a serving plate.
  4. In the same cast iron skillet or wok, heat one teaspoon of coconut oil. Add the mushrooms and sauté until the juices release. Remove from heat. Squeeze one half of the lemon juice over them and sprinkle with sea salt. Pour mushroom mixture and tamari over the bok choy.
  5.  Garnish with the pepitas.
Rosemary Portobello Gravy
The rosemary imparts rich flavor that can be used to dress vegetables, meats or grains. Try it on baked sweet potatoes.

Ingredients:

• 3 tablespoons olive oil
• 1⁄2 large onion, sliced
• 1 sprig rosemary
• 1 sprig thyme
• 2 tablespoons whole-wheat or gluten-free flour
• 3 cups chicken or vegetable stock
• 1 teaspoon sea salt
• 1 portobello mushroom cap, diced

Instructions:

1. Pour olive oil into a frying pan or medium-sized saucepan. Add onion, rosemary and thyme, and cook over medium-low heat until onion starts to brown, or about 20 minutes.

2. Remove onion, rosemary and thyme to a bowl for later use. Add flour to pan and whisk to a thick paste. Allow to brown for about 1 minute.

3. Add 1 cup stock, whisking constantly until there are no lumps. Whisk in remaining stock and salt.

4. Add mushroom cap and reserved onion, thyme and rosemary to gravy and simmer for 10 to 15 minutes.

5. Strain out solids to serve.

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1 pint of sliced mushrooms

Garlic salt (season to taste, mine is sprinkled till all covered

Garlic butter (about 1 teaspoon)

Siriacha hot chili sauce(I use 1 to 2 tablespoons, I like mine hot)

12 boiled shrimp with horseradish sauce

In a small skillet sprayed with oil and preheated to med high, place mushrooms.   Season them with garlic sauce and cover with lid, turn heat to low and let cook for about 5 minutes.  Add a teaspoon of garlic butter (I use real butter with fresh grated garlic and have stored and ready to use), put lid back on and let simmer for 5 minutes, remove lid and add 1 to 2 tablespoons of Sriracha Hot Chili Sauce, stir, put lid on and let sit for 5 minutes still on low heat

Serve with boiled shrimp and horseradish sauce, slice of home baked bread and perhaps a side salad

  • Makes: 6 servings
  • Serving Size: cup
  • Carb Grams Per Serving: 23

Ingredients

  • Nonstick cooking spray
  • 3 cups water
  • 1 cup quick-cooking (hominy) grits
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/8 teaspoon salt
  • 1 8 – ounce package sliced fresh button mushrooms
  • 1 6 – ounce package sliced fresh portobello mushrooms or two 3-ounce portobello mushrooms, cleaned and sliced
  • 1/4 teaspoon ground black pepper
  • 4 ounces thinly sliced prosciutto, chopped
  • 2 cloves garlic, minced
  • 4 egg whites, lightly beaten
  • 2 eggs, lightly beaten
  • Snipped fresh parsley (optional)

Directions

  1. Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with cooking spray; set aside. In a large saucepan, bring water to boiling. Gradually stir in grits. Reduce heat to low. Cook, uncovered, for 5 to 7 minutes or until thick, stirring frequently. Remove from heat. Stir in 1/4 cup of the cheese and the salt. Spread evenly in the prepared dish.
  2. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms and pepper. Cook about 5 minutes or until tender and any liquid is evaporated, stirring occasionally. Add prosciutto and garlic. Cook and stir for 1 minute more. Cool slightly.
  3. Add egg whites and eggs to the mushroom mixture; stir to combine. Spread over grits in dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 25 to 30 minutes or until heated through and egg mixture is set in center. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

Nutrition Facts Per Serving:

Servings Per Recipe: 6, Niacin: (mg) 4, Polyunsaturated fat: (g) 0, Riboflavin: (mg) 1, Folate: (µg) 60, Pyridoxine (Vit. B6): (mg) 0, Cobalamin (Vit. B12): (µg) 0, sugar: (g) 2, fiber: (g) 2, vit. A: (IU) 340, Thiamin: (mg) 0, vit. C: (mg) 1, calcium: (mg) 222, iron: (mg) 2, sodium: (mg) 571, Potassium: (mg) 386, Fat, total: (g) 10, chol.: (mg) 81, sat. fat: (g) 2, Monosaturated fat: (g) 1, cal.: (kcal) 235, pro.: (g) 17, carb.: (g) 23,

Diabetic Exchanges

Medium-Fat Meat (d.e): 1.5, Vegetables (d.e): 0.5, Starch (d.e): 1.5, Carb Choice (d.e): 1.5

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Photos by Gresilda McDermott

Serves 1

 

1 Slice Light Spinach Flatbread

2 slices of Roasted Turkey

2 baby portabella mushrooms (Sliced

2 – 4 ounces of shredded Habanero cheese

 

1.  Place turkey slices on flatbread

2.  Place mushroom slices on turkey

3.  Sprinkle with half of the shredded habanero cheese

4.  Wrap and place in a baking dish sprayed with butter or olive oil

5.  Bake in toaster oven for 20 minutes at 350 degrees

 

Cut in to slices, place on plate with a side of shredded lettuce, tomato slice, tablespoon of plain low fat Greek Yougurt and couple slices of avocado.

Makes one serving and so easy and healthy for one individual.

To increase servings, just make one wrap for each individual.

 

 

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Photos by Gresilda McDermott

 

1 small head of romaine

1 medium green pepper (Green Chile in this one)  (remove seeds and cut into strips)

2 sweet cherry peppers (remove seeds and cut into pieces

1 medium sweet potato (clean then cut into thin strips, leave peeling on)

1 small sweet onion (sliced into slivers)

3  baby Portabella mushrooms (sliced medium thickness)

1 large clove of fresh minced garlic (I use garlic press, perfect size and juicy)

1 tablespoon olive oil

Salt to taste (I sprinkle about an 1/8 of teaspoon of seasoning salt over all

1 sheet of heavy duty aluminum foil (about 10 x 12 inches)

1 Sweet Italian Sausage (if you are strictly veggie person, you can use one of the veggie sausages instead of a meat sausage)

 

1>  Remove tip of romaine core, wash, drain and place on aluminum foil

2>  Add, sweet potato strips, onion, peppers, mushrooms, and season salt

3>  Spread fresh squeezed garlic over lettuce and vegetables

4>  Drizzle olive oil over all  veggies and fold the aluminum closing all ends

5>  Put aluminum foiled veggies on one side and the Italian sausage on other side and grill simultaneously.

 

Cook at approximately 350 to 400 for about 45 minutes.   I remove sausage and split after 15 minutes then place back on grill to finish cooking.

When done, put veggies on plate, lay sausage across the top and serve with fresh sliced tomatoes.

 

 

 

 

Gingery Sautéed Watercress and ShiitakesChristopher Baker, photographer
Serves 4| Hands-On Time: 10m| Total Time: 10m

Directions

  1. Heat the canola oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until soft, 3 to 4 minutes.
  2. Add the garlic and ginger to the skillet and cook until fragrant, about 1 minute. Add the watercress and ½ teaspoon salt and cook, tossing, until tender, 2 to 3 minutes more. Remove from heat, add the sesame oil, and toss to combine.

Nutritional Information

  • Per Serving
  • Calories 94
  • Fat 8g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 262mg
  • Protein 3g
  • Carbohydrate 4g
  • Sugar 0g
  • Fiber 0g
  • Iron 1mg
  • Calcium 67mg

Sauteed Morel Mushrooms

Fried Morel Mushrooms Recipe

Olive Oil (about  1/2 cup)

Butter (unsalted  “real butter) about 1 teaspoon

Salt/Pepper

Flour (about ½ cup)

Soda Crackers crushed (about 2 cups)

2 eggs beaten

Morel  Mushrooms (about a skillet full – I use an iron skillet)

2-3 cloves of garlic

Soak mushrooms in salt water about 20 minutes, then rinse and set aside.

Drain mushrooms well (if some of the mushrooms are large, cut in half) l then dip in beaten egg.

Put flour,  soda crackers, salt and pepper in plastic bag, add mushrooms and shake well

Heat (not hight) olive oil and butter with minced garlic cloves.

Add Mushrooms and sauté with lid on about 10 minutes, turn and sauté other side another 10 minutes.

Drain Mushrooms on paper towel then serve as side dish with regular meal or have as an appetizer

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