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    gourmetgaming:

Myst: Uru – D’Ni Mushroom Bread

The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.
Click ‘Read More’ for the full recipe!

Read More

    gourmetgaming:

    Myst: Uru – D’Ni Mushroom Bread

    Difficulty: 3 Hearts

    The Myst series is possibly one of the greatest I have ever encountered, with Myst III: Exile being my personal favourite (it has Brad Dourif in it - automatic win). I’m a huge fan of puzzles, story and exploration, and Myst always satisfies on each of these levels. The cultural detail of the worlds you encounter through every game is outstanding; incredible minutae is written about in the multitude of books scattered throughout - including the mention of a mushroom spore bread from the Teledahn, or ‘Mushroom’, Age. A delicacy for the elite, spores were harvested so furiously to make the outstanding Mushroom Bread all resources dried up, and the age had to be abandoned.

    Click ‘Read More’ for the full recipe!

    Read More

     
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    twosexyveggies:

Meatless Monday: Grilled Portobello Quinoa Salad
Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full. Ingredients:

2/3 cup quinoa
1/8 tsp salt
1/8 tsp hot-red-chili flakes
1/4 cup white vinegar
3 tbsp dark sesame oil
2 tsp liquid honey
2 minced garlic cloves
2 tsp finely grated fresh ginger
1/4 tsp salt
English cucumber
4 portobello mushrooms (stemmed and with gills scraped out)
1 halved cored and seeded red pepper
8 cups baby spinach
Full recipe: http://bit.ly/M7cSMz

    twosexyveggies:

    Meatless Monday: Grilled Portobello Quinoa Salad

    Love this idea of putting quinoa salad inside a portobello mushroom! Portobello’s are so juicy and flavorful and quinoa will provide you with lots of protein and fiber to keep you full.

    Ingredients:

    • 2/3 cup quinoa
    • 1/8 tsp salt
    • 1/8 tsp hot-red-chili flakes
    • 1/4 cup white vinegar
    • 3 tbsp dark sesame oil
    • 2 tsp liquid honey
    • 2 minced garlic cloves
    • 2 tsp finely grated fresh ginger
    • 1/4 tsp salt
    • English cucumber
    • 4 portobello mushrooms (stemmed and with gills scraped out)
    • 1 halved cored and seeded red pepper
    • 8 cups baby spinach

    Full recipe: http://bit.ly/M7cSMz

     
  3. portabella parmesan

    birchemberger:

    This recipe rocked. I found it on Pinterest and will definitely make it again. I served it with a side of pasta of course. 

    Baked Portobello Parmesan…from the kitchen of One Perfect Bite

    Ingredients:
    1/2 cup Italian-style bread crumbs—-I used panko
    1 cup (3-oz.) freshly grated Parmesan cheese, divided use
    1 teaspoon sweet paprika
    1/4 cup fresh minced parsley, divided use
    2 teaspoons kosher salt, divided use
    3/4 cup egg substitute—I used one egg
    1/2 teaspoon fresh ground black pepper
    1 teaspoon marjoram leaves—I did not use this
    1 teaspoon garlic powder
    1 teaspoon oregano leaves
    4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
    1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
    1 cup commercially prepared “light” tomato sauce
    Cooking spray
    Directions:
    1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
    2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
    3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
    4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
    5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

     
  4. Portobello “Philly Cheese Steak” Sandwich

    rattlerwellness:

                       

    Cheese steaks are a Philadelphia tradition: thin slices from a rich and very fatty slab of beef, fried up and topped with a heavy cheese sauce. We’ve cut down on the fat considerably - but not on the taste. All it needs is a cold beer or a glass of pinot noir on the side. Make this vegetarian by using vegetable broth in place of chicken stock.

    The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

    Per serving: 258 calories; 9 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 35 g carbohydrate; 12 g protein; 6 g fiber; 562 mg sodium; 708 mg potassium; 0 g added sugars

    Carbohydrate Servings: 2

    Exchanges: 2 starch, 1 vegetable, 1 high-fat meat

    Nutrition—Bonus: Vitamin C (95% daily value), Vitamin A (30% dv), Calcium (23% dv), Potassium (20% dv), Folate (16% dv), Zinc (15% dv)

    Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

    Ingredients
    teaspoons of 
    extra-virgin olive oil
    medium onion
    large portobello mushrooms
    large red bell pepper
    tablespoons of 
    minced fresh oregano
    1/2 
    teaspoon of 
    freshly ground pepper
    tablespoon of 
    all-purpose flour
    1/4 
    cup of 
    vegetable broth
    tablespoon of 
    reduced-sodium soy sauce
    ounces of 
    thinly sliced reduced-fat provolone cheese
    whole-wheat buns
    Preparation Instructions

    Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.

    Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.

    Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

     
  5. Fettuccine with Creamy Mushroom Sauce

    rattlerwellness:

                       

    Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobstermushrooms, will make the sauce extra-special.

    Per serving: 341 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 54 g carbohydrate; 15 g protein; 9 g fiber; 489 mg sodium; 556 mg potassium; 0 g added sugars

    Carbohydrate Servings: 3

    Exchanges: 3 starch, 1 vegetable, 1 fat

    Nutrition Bonus: Zinc (18% daily value), Magnesium (17% dv), Potassium (16% dv), Iron (15% dv).

    Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

    Ingredients
    12 
    ounces of 
    whole-wheat fettuccine
    tablespoon of 
    extra-virgin olive oil
    1/2 
    cup of 
    chopped shallot
    tablespoons of 
    chopped garlic
    1 1/2 
    teaspoon of 
    chopped fresh thyme
    3/4 
    teaspoons of 
    salt
    1/2 
    teaspoon of 
    freshly ground pepper
    1 1/2 
    pound of 
    mixed mushrooms
    tablespoons of 
    brandy
    tablespoons of 
    all-purpose flour
    cup of 
    vegetable broth
    1/3 
    cup of 
    light cream
    1/2 
    cup of 
    grated Parmesan cheese
    Preparation Instructions

    Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.

    Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.

    Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.

    Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.

     
  6. animerecipes:

    Hot Pot/Shabu-shabu - Ouran High School Host Club

    Mmmmm, shabu-shabu.  Named for the sound as you swish the meat in the broth with your chop sticks, shabu-shabu is probably the best friend-get-together-in-the-cold-winter-and-all-eat food I’ve ever encountered.  And anime (especially shows like Ouran) really showcases how it is the friends who you’re eating with that are important.  Either way, this is a dinner meant for a group of friends gathered around a table, laughing and goofing off, and enjoying fun, simple food.  This recipe in particular is meant for 4 to 6 people, but you can easily adjust the proportions to accommodate more or fewer guests.

    Ingredients

    • A hot pot or hot plate, with a wide, deep pan (this is rather important, because without it, you can’t really prepare and eat the food at the table.  I used an electric wok, because that’s what I had, and while it was a bit too deep in the center, it worked well)
    • Thinly sliced beef, preferably well marbled (if there are any big Asian markets around where you live, just look for shabu-shabu beef.  If not, then go to a butcher, or the meat department and see if they will slice some top sirloin to about 1/16 of an inch.  If you can’t find anywhere that will do that, then just pick up some cheesesteak meat as a last resort)
    • 3 packages of udon noodles
    • 4 cups chopped napa cabbage
    • 20 or so shiitaki mushrooms
    • 1 14oz block of tofu
    • 1 packet of dashi powder or 1 1/2 liters of dashi stock
    • Soy sauce
    • Optional/Recommended Ingredients:
    • 2 packages of enoki mushrooms, or oyster mushrooms
    • 1 leek
    • 1/2 pound jumbo shrimp
    • 2 cups chopped bok choy
    • Shunguki chrysanthemum leaves
    • 1 daikon radish
    • Ponzu sauce

    Directions

    1. Prepare all of the ingredients.  Cut the base off of the mushrooms (so that the enoki or oyster mushrooms are just barely connected together, and the shiitake are only the caps), and cut X’s on the top of the shiitake, chop the tofu and the radish, shell the shrimp, and slice the leek on the diagonal.  Place all the ingredients onto a plate, and move everything to the table you are eating at.
    2. Mix the dashi powder with water as per the instructions to make dashi stock.  If you can’t find any dashi, just use chicken stock.  Pour the stock into the pan you are using, add some soy sauce to your taste, and let it just barely come to a boil.
    3. Once it reaches a boil, you can start adding things into the pot.  Let everything cook, then take it out, dip it in some sauce, and eat.  Allow everyone around the table add in whatever it is they want to eat.
    4. Party. (Entirely necessary).
     
  7. image: Download

     
  8. image: Download

    veganfoodforyoureyes:

Basic Stuffed Portobello Mushrooms (by gourmandelle)

    veganfoodforyoureyes:

    Basic Stuffed Portobello Mushrooms (by gourmandelle)

     
  9. image: Download

    healthcraves:

Healthy chicken marsala

    healthcraves:

    Healthy chicken marsala

     
  10. veganfoody:

Creamy Triple-Mushroom Fettuccine with Walnuts

    veganfoody:

    Creamy Triple-Mushroom Fettuccine with Walnuts