Ajillo Mushrooms
Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up . [... more]
International Vegetarian Union |
Chicken and mushroom bake
Heat butter in large non-stick frying pan. Cook onions until softened, about 5 minutes. Add mushrooms and cook until browned and juices have evaporated. Add flour, curry powder and mustard and cook, stirring one minute. Gradually add milk and ... [... more]
Australian Womens Weekly |
Mushroom risotto
Pour boiling water over porcini mushrooms, tear or roughly chop larger ones. Soak ten minutes. Remove mushrooms with a slotted spoon, reserve. Strain water, reserve. Place stock and the mushroom soaking water in a large saucepan; bring to a boil. ... [... more]
Australian Womens Weekly |
Linguini with mushrooms
Cook pasta in a large pot of boiling water for 8 minutes, drain and rinse with cold water. Meanwhile, heat oil and butter together in a large frying pan. When hot add onions and cook 5 minutes or until softened. Add mushrooms and sage and cook ... [... more]
Australian Womens Weekly |
Red Hill mushrooms on brioche
In a hot pan add the oil and mushrooms, season with pepper and salt and sauté until tender, add the butter and cook for another minute. Do not let the butter brown. Reduce the heat slightly and add the garlic, shallots and chilli, cook quickly to . [... more]
Australian Womens Weekly |
Portabello Mushrooms With Thyme And Spinach
Pre heat oven to 200°C. Place mushrooms on a baking tray covered with baking paper. In a small bowl combine thyme, olive oil, lemon juice and garlic. Drizzle over mushrooms and bake for 10 minutes in the oven. In a small frying pan heat the ... [... more]
Australian Womens Weekly |
Stir fried asian greens with mixed mushrooms
From The Australian Women's Weekly Detox cookbook INGREDIENTS Heat oil in wok; stir-fry garlic, lemon grass, ginger and mushrooms until browned lightly. Add bok choy and cabbage; stir-fry until greens are just wilted. From The Australian Women's ... [... more]
Australian Womens Weekly |
Mushroom filling
Mushroom filling - heat frying pan. Add oil and sauté mushrooms and onion until just tender. Add herbs, salt, pepper and juice and toss to combine. Stuff ciabatta roll with mushrooms, goats cheese and rocket. Toast in lightly greased heated ... [... more]
Australian Womens Weekly |
Sourdough cobs filled with braised wild mushrooms and ...
Cut top off bread loaf and tear the dough from the inside, place dough on side plate to be served along with the rest of the dish. To make the mushroom mix cook garlic and mushrooms together with a little olive oil then add chopped shallots. When ... [... more]
Australian Womens Weekly |
Mushroom and asparagus stir-fry
Heat oil in small saucepan; add spring onions, ginger and salt and sauté briefly until fragrant. Set aside. Heat wok over high heat until smoking. Add extra oil. Add mushrooms, asparagus and snow peas all at once. Stir-fry until just tender. ... [... more]
Australian Womens Weekly |
Ch'ing Ts'ai Ma Ku T'ang Mushroom and Cabbage Soup
Heat a cook and serve pot until hot. Add oil and mushrooms and stir fry until mushrooms begin to soften then add the bok choy and stir fry for 2 more minutes Add water and bring to boil. Cook uncovered for 2 to 3 minutes or until bok choy is ... [... more]
International Vegetarian Union |
Chinese Noodle & Mushroom Soup
In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes. Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes. Add stock and 2 cups water; ... [... more]
International Vegetarian Union |
