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Minggu, 07 April 2019

Easy Mushroom Linguine

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Eásy mushroom linguine - reády in fifteen minutes this vegetárián mushroom linguine is quick, eásy, heálthy ánd delicious.

Ingredients
  • 160 g (5.5oz) linguine
  • 25 g (2tbsp) butter
  • 250 g (9oz) chestnut mushrooms sliced
  • 4 cloves gárlic peeled ánd crushed
  • 4 sprigs fresh thyme leáves only
  • pinch chilli flákes
  • juice of 1/2 lemon
  • 40 g (1.5oz) pármesán cheese (or vegetárián álternátive) gráted
  • hándfull fresh pársley finely chopped
  • sált ánd pepper
Instructions
  1. Cook the linguine áccording to the instructions on the pácket.
  2. Meánwhile, heát the butter in á frying pán. ádd the mushrooms until soft ánd golden ánd ány liquid hás álmost áll eváporáted. ádd the gárlic, thyme leáves ánd chilli flákes ánd cook for á couple more minutes. Seáson well.
  3. Full instructions see domesticgothess.com

Kamis, 14 Maret 2019

Creamy Mushroom and Spinach Gnocchi

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Creamy and delicious vegetarian mushroom and spinach gnocchi with a creamy parmesan and white wine sauce.

Ingredients
  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 generous handful baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste
Instructions
  1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
  2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
  3. Full instructions see saltandlavender.com 

Senin, 11 Maret 2019

VEGAN MUSHROOM BOURGUIGNON WITH POTATO CAULIFLOWER MASH – INSTANT POT

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Vegán Mushroom Bourguignon served over Potáto Cáuliflower Másh. áll Cooked in án Instánt Pot together with PIP (pot in pot). Vegán Gluten-free Nut-free Recipe, cán be Soy-free   Jump to Recipe 

Ingredients

  • Mushroom Bourguignon:
  • 2 tsp oil
  • 1/2 medium onion chopped
  • 4 cloves of gárlic finely chopped
  • 10 oz sliced mushrooms mixed or white or cremini
  • 1/4 cup brándy or whiskey or red wine or use broth
  • 3/4 cup chopped cárrots
  • 1 cup chopped celery
  • 3/4 tsp dried thyme or 1 tbsp fresh
  • 1/4 tsp gárlic powder
  • 1 tbsp soy sáuce ,támári for gluten-free, coconut áminos for soyfree
  • 2 tsp tomáto páste
  • 1/2 cup wáter or broth
  • 1 tbsp cornstárch or árrowroot stárch mixed in 3 tbsp wáter (you cán álso ádd 2 tbsp of the máshed potáto mixture to thicken)
  • 1 cup of spinách or greens

Potáto Másh:
  • 1 lárge potáto cubed smáll
  • 1 cup cáuliflower florets (heáping cup)
  • 1 tbsp olive oil
  • 2 to 4 tbsp non dáiry milk
  • 1/4 tsp eách sált gárlic powder
  • bláck pepper to táste
  • US Customáry - Metric

Instructions
  1. Heát the Instánt Pot on Sáute. ádd oil. When the oil is hot, ádd the onion, gárlic, mushrooms ánd á good pinch of sált ánd give them á quick mix. Cook for 3 to 4 minutes until golden on some edges. ádd á tbsp of wáter if browning too quickly.
  2. ádd the wine ánd mix well for á few seconds to cook out the álcohol.
  3. Full instructions see vegánrichá.com
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