Donburi

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Ingredients

  • 1 carrot, sliced
  • shredded cabbage
  • 1 onion, julienned
  • 2 garlic cloves, minced
  • shiitake mushrooms, halved
  • 4 servings sticky rice
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 4 eggs

Directions

  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and sauté for 1 minute. Add carrot, cabbage, onion, and mushrooms and sauté until tender.
  3. In a small bowl, mix soy sauce, mirin, oyster sauce, and sugar. Add mixture to vegetables.
  4. Heat a small nonstick skillet over medium heat. Coat with cooking spray. Scramble eggs in a small bowl and pour onto heated skillet. Scramble until cooked.
  5. Divide sticky rice over four bowls. Top with sautéd vegetables in sauce and cooked eggs.
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Shepherd’s Pie

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Ingredients

  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper

Directions

  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Mushroom and Black Bean Tacos

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Servings: 4  –  Total time: 20 minutes

Ingredients

  • 8 ounces pre-sliced baby portobello mushrooms
  • 1 can black beans, rinsed and drained
  • 2 teaspoons taco seasoning
  • taco-sized tortillas or taco shells
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes
  • sour cream

Directions

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and sauté for 5 minutes or until lightly browned. Add black beans and taco seasoning. Cook for 10 minutes or until thoroughly heated.
  2. Fill each tortilla/taco shell with the mushroom and black bean mixture. Top with cheese, lettuce, tomato, sour cream, or whatever toppings you want.

Mushroom Pot Pie

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/3 cup all-purpose flour
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 cup sliced baby portobello mushrooms
  • 2 cloves of garlic, diced
  • 1/2 cup frozen peas
  • 1/2 cup frozen carrots
  • 1/2 cup frozen corn
  • 1/2 cup frozen green beans
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • Pillsbury crescents

Directions

  • Preheat oven to 375º F.
  • Melt butter in a large skillet over medium high heat. Add garlic, potato, onion, and mushrooms and cook until tender, about 5 minutes.
  • Add in frozen peas, carrots, corn, and green beans and cook for another 5 minutes.
  • Whisk in flour until lightly browned.
  • Gradually whisk in chicken broth, heavy cream and thyme and cook until thickened. Season with salt and pepper to taste.
  • Divide pot pie mixture evenly across 4 ramekins.
  • Unroll the Pillsbury crescents and separate into 4 rectangles. Top each ramekin with a rectangle of crescent dough.
  • Place ramekins in a baking dish to catch any spillover. Bake in oven for 15 minutes.

Adapted from Damn Delicious.

Mushroom Tacos

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Servings: 4

Total time: 20 minutes

Ingredients

  • 8 ounces pre-sliced baby portobello mushrooms
  • 2 cups frozen meatless crumbles
  • 2 teaspoons taco seasoning
  • 2 tablespoons water
  • taco-sized tortillas or taco shells
  • shredded Mexican cheese blend
  • shredded lettuce
  • diced tomatoes
  • sour cream

Directions

  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and sauté for 5 minutes or until lightly browned. Add meatless crumbles, water, and taco seasoning. Cook for 10 minutes or until thoroughly heated.
  2. Fill each tortilla/taco shell with the mushrooms and meatless crumbles. Top with cheese, lettuce, tomato, sour cream, or whatever toppings you want.

Cheese, Mushroom, and Potato Pasties

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Servings: 4  –  Total time: 35 minutes

Ingredients

  • Pillsbury crescents
  • 1 potato, cubed
  • 1 onion, diced
  • 6 oz baby portobello mushrooms
  • 1 teaspoon mustard powder
  • 1 cup grated cheddar cheese

Directions

  1. Preheat oven to 375° F.
  2. On a baking sheet, roll out Pillsbury crescents dough. Cut the dough into 4 rectangular sections.
  3. Heat a large nonstick skillet to medium-high heat. Sauté onion, mushrooms, and potato for 10 minutes. Add mustard powder. Mix in cheddar cheese and stir until cheese is melted.
  4. Divide onion, mushroom, and potato mixture onto one side of the rectangular dough sections. Fold dough over top of the mixture and press sides together. Bake for 13 minutes.

Adapted from Lavender and Lovage.

Roasted Mushroom Risotto

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Servings: 4  –  Total time: 40 minutes

Ingredients

  • 2 cups baby portobello mushrooms, sliced
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • Parmesan cheese
  • salt
  • black pepper

Directions

  1. Preheat oven to 400° F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place baby portobello mushrooms in a large roasting pan and drizzle with olive oil, salt, and black pepper. Mix to coat. Roast for 20 minutes, stirring once.
  4. Melt butter in a large nonstick skillet over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted mushrooms and baby spinach. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from Allrecipes.com’s Gourmet Mushroom Risotto recipe.