Archive for the ‘MUSHROOMS’ Category
Creamy Mushroom & Bacon Pasta
March 18, 2019 Lee
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Creamy Mushroom & Bacon Pasta

This pasta has a Japanese twist to it, this is what is called a Wafu Pasta (和風パスタ) in Japan, meaning a Japanese twist to it. Pastas in Japan is very popular and many times changed to include Japanese ingredients.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 250 grams dry spaghetti, linguine or even fettuccine, (8 oz)
  • 1 tablespoon extra light olive oil
  • 4 slices bacon, cut into 1/2 inch pieces
  • 2 cloves garlic, smashed and minced
  • 1/2 package fresh Shimeji mushrooms, about 60 grams or 2 oz, roots trimmed, separated
  • 4 fresh Shiitake mushrooms, stemmed and sliced
  • 4 fresh button mushrooms, sliced
  • 1 tablespoon unsalted butter
  • black pepper, as desired
  • 2 tablespoons all purpose flour
  • 1 cup milk
  • 1/2 cup whipping cream
  • 1 tablespoon soy sauce
  • salt, as desired
  • fresh parsley, chopped, for garnish

Instructions
 

  • You will want all your ingredients prepped and measured first as this will come together rather quickly.
  • Heat a pot of salted water to boiling, then add the pasta of your choice and cook until almost tender, as you will continue cooking it in the pan later. Drain but reserve about 1/2 cup of the water in case you need to thin the sauce later.
  • While waiting on the pasta, heat a large non stick pan on medium heat with the olive oil. When hot, add the bacon and cook. When the fat releases from the bacon, stir in the garlic and give a stir.
  • Add all the mushrooms and butter and give it a stir, season with black pepper as desired. Saute for a few minutes to just start to wilt the mushrooms.
  • Stir in the flour, constantly stirring to mix into the mushrooms and bacon.
  • While still stirring, now add the milk, cream, and soy sauce, the sauce will thicken. Taste and season as desired with salt and pepper to your liking. If the sauce is too thick, stir in a tablespoon or two of the pasta water at a time to obtain the right consistency.
  • Add the drained pasta to the pan and toss together with the sauce to even coat the pasta.
  • Divide between plates, garnish with some parsley, serve and enjoy.

Notes

Low cost per serving.
This recipe for Creamy Mushroom & Bacon Pasta inspired by Just One Cookbook.
* Best Value $1 or Less per Serving,: JAPANESE,MUSHROOMS,PASTA
Russian Mushroom Julienne
March 11, 2019 Lee
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Russian Mushroom Julienne

Adapted from an internet recipe.
This sounds like a wonderful way to prepare mushrooms. This can be an appetizer or a side dish. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Russian
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams fresh white button mushrooms, thinly sliced
  • ½ cup onion, thinly sliced
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons butter, divided
  • ¼ cup white wine
  • 1 cup sour cream, Shortcut
  • salt and pepper, as desired
  • 1 cup Mozzarella Cheese, shredded

Instructions
 

  • Quickly rinse the mushrooms, shake dry and place on paper towels then thinly slice.
  • Prep the onion and gather the rest of the ingredients. Having all the ingredients on hand minimizes the chance of not using an ingredient.
  • Preheat your oven to 190° C (375° F). Get out a 8x8 baking dish.
  • Heat a large non stick pan on medium and melt 2 tablespoons of butter. Add the mushrooms, onion, and garlic.
  • Saute until the mushrooms have reduce to half the quantity and let out their liquid.
  • Pour the contents of the pan into a colander to drain the mushrooms.
  • Return the same pan to medium heat and melt the remaining 1 tablespoon of butter then stir in the wine, stir and simmer for 2 minutes then stir in the sour cream and mix together. Taste and season with salt and pepper as desired. Add the mushrooms to the pan and stir into the sauce.
  • Pour the contents of the pan into the baking dish. Sprinkle with cheese and place in the oven. Bake for 10 minutes or until the cheese is melted and just starting to lightly brown.
  • Serve as a side dish with any meal or as an appetizer with toasted bread. Enjoy.

Notes

Shortcut: Sour Cream.
: RUSSIAN,APPETIZERS / SNACKS,MUSHROOMS,SIDES
Curry Mushrooms
March 11, 2019 Lee
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Curry Mushrooms

Adapted from an internet recipe.
This sounds really good, feel free to use canned or fresh button mushrooms. On my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Sri Lankan
Servings 4 servings

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium onion, thinly sliced
  • 1 sprig curry leaves, or zest of 1 lime
  • 2 cloves garlic, thinly sliced
  • 2 cardamom pods, or 1/8 teaspoon ground cardamom
  • 240 grams fresh button mushrooms, (8 oz) or 1 can whole, drained, which will equal 8 oz
  • ¼ teaspoon ground turmeric
  • ½ teaspoon curry powder, this would be the yellow powder
  • ½ teaspoon chili powder, if using Thai chili powder, reduce to ¼ teaspoon
  • 1 small tomato, sliced
  • 1 tablespoon tomato sauce
  • ½ cup coconut milk
  • salt, as desired, to taste

Instructions
 

  • To prep the mushrooms, just give them a quick rinse and simply slice each in half. To prep canned mushrooms, just drain and rinse, then slice each in half.
  • Gather up the remaining ingredients to get them ready.
  • Heat the oil in a non stick pan, when hot, add the onion, curry leaves, garlic and cardamom. Stir often and cook until the onion is browning on the edges.
  • Add the mushrooms and cook, stirring often until they are just starting to brown, about 3-5 minutes depending on using fresh or canned, canned will brown sooner than fresh.
  • Sprinkle in the turmeric, curry powder, and chili powder and let the mushrooms cook for a few more minutes.
  • Add the tomato sauce and stir in, taste and season with salt as desired. Cook for just a few minutes until the mushrooms are nicely browned.
  • Add the coconut milk and reduce heat to a low simmer and cook until you have a thicken the curry sauce to your liking.
  • Serve over toast or with rice.

Notes

Low cost per serving.
Variant: 1. Top each serving with a crispy fried egg. 2. Use Straw mushrooms in place button mushrooms, fresh or canned.
* Best Value $1 or Less per Serving,: SRI LANKAN,MUSHROOMS
Chicken & Mushrooms (Slow Cooker)
February 14, 2019 Lee
1 Comment

Chicken & Mushrooms (Slow Cooker)

Moms with Crockpots, Amanda, United States.
This is a delicious meal and comes from a good friend, I served with plain rice, but feel free to serve over rice or mashed potatoes. Common ingredients is a bonus. Link to the Shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Slow Cooker (3½+ quart)

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, (1½ lb)
  • 2 tablespoons extra light olive oil
  • 500 grams button mushrooms, sliced, (1 lb)
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • fresh parsley, chopped, good handful or two
  • 1½ cups chicken broth, fresh or from powdered, Shortcut
  • 2 tablespoons corn starch, or tapioca starch
  • salt and pepper, as desired

Instructions
 

  • Heat a non stick pan with with the oil, when hot, add the chicken, working in batches if needed, and brown each side. When browned, place in your slow cooker. (These 3 chicken breasts were about 800 grams.)
  • Once all the chicken is done, using the same pan, add the onion, cook, stirring often until tender. Remove from heat and add the onion on top of the chicken in the slow cooker.
  • Now add the mushrooms, garlic, and parsley to the slow cooker. (I used cilantro in place of the parsley, worked perfectly, and I did use my 3½ quart slow cooker for this.)
  • Pour in the chicken broth, season with salt and pepper as desired, tamp everything down level, no need to make sure in broth as it will make liquid shortly. Cover and set the cooker to Low setting for 4 hours.
  • When 4 hours have passed, leave the slow cooker on Low setting and remove the chicken from the cooker with a slotted spoon, leaving as much liquid as you can and the mushrooms in the cooker.
  • Whisk in the cornstarch into the cooker until smooth.
  • Return the chicken to the cooker and cook until the sauce has thickened, about 20-30 minutes.
  • Server over pasta, rice, or mashed potatoes, and the gravy is excellent. Enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variant: 1. Use fresh cilantro in place of parsley.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker,MUSHROOMS
Mushroom & Clove Spaghetti
January 30, 2019 Lee
1 Comment

Mushroom & Clove Spaghetti

Adapted from an internet recipe.
I love mushrooms and spaghetti, so this sounds like a win win. I made this on 2 Feb 2019, and I was pleasantly surprised, this is very delicious, Even my wife liked this dish. This is not like a typical spaghetti with a tomato sauce, this is not drenched in sauce. The clove is a subtle flavor but very nice.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine African
Servings 2 servings

Ingredients
  

  • 250 grams dry spaghetti, (8 oz)
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 tablespoon all purpose flour
  • 1 red onion, diced
  • 3 whole cloves, or ¼ teaspoon ground cloves
  • 1½ teaspoons ground coriander
  • 4 cloves garlic, smashed and minced
  • ½ teaspoon black pepper
  • 200 grams button mushrooms, sliced, (7 oz)
  • 1½ tablespoons tomato paste
  • 1 tablsspoon light soy sauce
  • fresh spring onion, chopped, for garnish

Instructions
 

  • Heat a pot of salted water and bring to a boil, add the pasta and cook until tender. Drain and run under cold water. Set aside.
  • While the pasta is cooking, go ahead and start cooking the rest. Melt the butter in a large non stick pan on low heat, when completely melted, whisk in the flour until mixed together, then add the onion, cloves, coriander, black pepper, and garlic.
  • Stir until the onion is soft and garlic is fragrant. The kitchen will have a wonderful aroma.
  • Add the mushrooms and tomato paste. I got snap happy with the camera and took this before adding the tomato paste.
  • Saute for 4-5 minutes or until the mushrooms are nice and tender. You will not get a lot of liquid from this, this a dry sauce.
  • Add the spaghetti and soy sauce, and mix with the mushroom mixture. Saute for 1-2 minutes to heat the pasta through.
  • Place pasta on plates, garnish with chopped spring onion if desired, serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Variants: 1. Add blanched spinach. 2. Add smoked ham sliced into strips (highly recommended).
Variant 1 provided by Mike Early, United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: AFRICAN,MUSHROOMS,PASTA
Sausage Stroganoff
January 21, 2019 Lee
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Sausage Stroganoff

This sounds good, nice use of the pork sausage and mushrooms. There is two shortcuts to use to cut costs but you have to plan this if using. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry egg noodles, (8 oz)
  • 500 grams bulk pork sausage, (1 lb), (Shortcut)
  • 250 grams fresh mushooms, button are perfect, sliced, (8 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, smashed and minced
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt, and as desired, to taste
  • 1/2 teaspoon paprika
  • 1 1/2 cups beef broth, fresh or from powder
  • 1 cup sour cream, (Shortcut)
  • fresh parsley, chopped, for garnish

Instructions
 

  • Heat a pot of salted water to boiling and cook the pasta to just tender. Drain and keep warm.
  • Heat a large non stick pan and add the sausage, onion, garlic, and mushrooms. Cook, breaking up the sausage, until the meat is no longer pink and the onion is tender and the mushrooms have released their water, only takes about 6-8 minutes. Drain off the fat if any.
  • Return to heat and stir in the flour, then the paprika, season with the salt to your taste.
  • Slowly add the beef broth, while stirring. Keep stirring and bring to a boil, cook for about 1-2 minutes and the mixture will thicken. Turn off the heat but leaf on the same burner.
  • Stir in the sour cream.
  • Serve over the egg noodles and garnish with parsley if desired. Enjoy.

Notes

Low cost. The use of the shortcuts are highly recommended.
Shortcuts: Pork Sausage, Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Stir Fried Noodles
December 22, 2018 Lee
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Stir Fried Noodles

Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here, United States.
This recipe comes from a good friend in the US. Basic common ingredients, and quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine Asian
Servings 6 servings as a side

Ingredients
  

  • 220 grams dry Chinese noodles, (8 oz)
  • 170 grams fresh mushrooms, sliced, button, straw, or Shiitake would be perfect, (6 oz)
  • 3 spring onions, sliced, white and green parts
  • 1 tablespoon cooking oil
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sesame oil

Instructions
 

  • Heat a pot of water to boiling, add the dry noodles and cook until tender. Drain and set noodles aside.
  • In a wok, wok pan (my preference), or a non stick pan, heat the oil on medium heat. Add the mushrooms and stir fry for 1-2 minutes, or until the mushrooms are tender.
  • Add the spring onion, reserve a little bit of the sliced green parts for garnish if desired. Stir fry for another 30 seconds.
  • Add the drained noodles, soy sauces, and sesame oil, stir fry to mix and heat the noodles through.
  • Serve, and garnish with spring onion if desired.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,PASTA,SIDES
Hot & Sour Soup
December 21, 2018 Lee
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Hot & Sour Soup

Rasa Malaysia, Bee, United States.
This is a Chinese soup and comes from a friend who is Chinese Malay, and it comes touted as the best and easiest, and it certainly is! I made this on 5 Sep 2022, and the family absolutely loved this! Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 2 tablespoons corn starch, for the slurry
  • 3 tablespoons cold water, for the slurry
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1½ cups water
  • 250 grams soft tofu, cut into strips, (8 oz)
  • 250 grams fresh white button mushrooms, (8 oz)
  • 3 tablespoons soy sauce
  • 2½ tablespoons rice vinegar, or apple cider vinegar
  • 1 teaspoon dark soy sauce, mainly for color
  • 3 dashes white pepper powder, or to taste
  • 1 egg, beaten
  • chili oil, for spiciness, optional, to taste
  • red pepper flakes, for spiciness, optional, to taste

Instructions
 

  • Prep the mushrooms by cutting off the stems and quarter the caps.
  • Next, we need to make the thickening slurry, mix the corn starch with the 3 tablespoons of cold water until well blended and no lumps. In another bowl, beat the egg. Set both of these aside.
  • Next, in a small bowl, add the soy sauce, dark soy sauce, and rice vinegar, stir to mix. Set this aside.
  • In a large sauce pan, add the broth and 1½ cups water, bring to a boil then add the mushrooms and tofu and let boil for 2 minutes. (I did not have tofu on hand and simply omitted that, still worked perfectly.)
  • Stir the soy sauce mixture into the soup, and season with a few dashes of white pepper or to taste. Give the slurry another stir then stir that into the soup, continue stirring until just slightly thickened, about 1-2 minutes. Turn off the heat but leave on the same burner.
  • Now gently stir the soup in one direction, and pour the beaten egg into soup in a gently stir and count to 10. Then using the handle end of a spoon or fork, or a pair of chop sticks, stir the soup in the same direction for 3 complete circular motions, this makes the nice egg threads in the soup. Season to taste with chili oil or flakes if desired.
  • Now the soup is done, ladle into bowls and serve.

Notes

Low cost per serving.
Shortcut: Chicken Broth.
Variant: 1. No tofu? No worries, substitute some cooked white beans or chickpeas, or add more mushrooms, or simply omit.
#1 Go-To Recipes,: CHINESE,MUSHROOMS,SIDES,SOUPS, STEWS, CHILI
Leftover Turkey in Creamy Mushroom Sauce
December 16, 2018 Lee
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Leftover Turkey in Gravy

This comes from a good friend and awesome chef, and fear not if you don't like turkey or have leftover turkey, you can make with this with chicken. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 500 grams fresh mushrooms, button, crimini, or Shiitake (remove stems), sliced, (1 lb)
  • 1 small onion, finely diced
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups chicken broth, fresh or from powder, (Shortcut)
  • 4-6 cups leftover turkey meat, torn into bite size pieces, or chicken
  • 1/8 teaspoon black pepper, or to taste
  • salt, as desired
  • fresh parsley, chopped, for garnish, if desired

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute for 4-5 minutes until soft and lightly browned.
  • Add the mushrooms and saute, stirring often until golden brown, about 5-6 minutes or so.
  • Remove the mushrooms and onion to a plate and using the same pan, add all the butter, when melted, whisk in the flour and cook, always whisking, until it is golden brown, about 2 minutes, there, you just made a roux.
  • Now whisk in the chicken broth. Heat to a simmer and season to taste with salt and black pepper.
  • Add the turkey meat, or chicken meat, stir and heat until the meat is heated through.
  • Garnish with fresh parsley and server over mashed potatoes or egg noodles.

Notes

Low cost if using left over turkey or chicken, even if roasting a chicken yourself, this is still law cost, under $1, per serving.
Shortcut: Chicken Broth.
Variants: 1. Use chicken in place of turkey, oven roasted, baked, rotisserie, or even pressure cooked (which would provide broth for the recipe as well).
This recipe for Leftover Turkey in Creamy Mushroom Sauce is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS,MUSHROOMS
Sauteed King Oyster Mushrooms
December 9, 2018 Lee
2 Comments

Sauteed King Oyster Mushrooms

This is a simple and easy recipe, 4 ingredients, and this is for smaller King Oyster mushrooms, as they are more tender than the larger ones. King Oyster mushrooms have more of a texture than other mushrooms. No servings or quantities or times are given as this is a make with what you have or want to serve as a side dish. Link to the Shortcut is listed in the Recipe Notes section.
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Course Side
Cuisine Asian
Servings 0

Ingredients
  

  • King Oyster mushrooms, smaller would be better for this
  • cooking oil, your choice, I use Ghee, (Shortcut)
  • salt and pepper, as desired

Instructions
 

  • Cut of the root end of the mushrooms if not done when purchased and give them a quick rinse. This amount here makes 2 servings. These are the prefect size for this dish.
  • Slice each mushroom lengthwise, about 1/4 inch thick.
  • The smaller ones on the left simple cut in half lengthwise, the ones on the right were cut into 3 slices.
  • Heat about 2 tablespoons of oil of your choice, ghee is highly recommended, in a non stick pan on medium heat. When hot add the mushrooms. Season with salt and pepper as desired.
  • Turn the mushrooms after allowing them to cook for a few minutes. The mushrooms will release a little water as well, and the key to nice and tender and juicy mushrooms is to keep oil in the pan, don't let the mushrooms dry out.
  • Turn often, and add a bit of oil as they cook down, edges are starting to brown. Season with additional black pepper if desired.
  • Perfect mushrooms.
  • Serve as a side dish with any meal.

Notes

Low cost per serving.
Shortcut: Homemade Ghee (Slow Cooker).
Variant: 1. Add a few sliced red Bird's Eye chilies with the mushrooms.
Common way to prepare King Oyster mushrooms. No secrets to this.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,MUSHROOMS,SIDES