Source: Stuffed Mushrooms Recipe
This tasty and aromatic bake is the easiest way to serve pasta to a large party. It is based on the East-European Jewish “Kugel” dish, that is more known in its sweet version.
To the simple basic mixture of cooked egg noodles and cottage cheese, I’ve added here a good portion of sautéed mushrooms and onions, Feta and Parmesan cheese, and a crunchy topping. The bake turned out to be a crowd pleaser, and despite the large portion, disappeared very quickly. Served with a green salad on the side, the bake is a wonderful option for brunch buffet. Served with roasted vegetables, it can also be a main course of a vegetarian lunch or dinner. Another option is to serve it as a side dish, with fish, meat or chicken. Try it and enjoy.
* If the portion is too large for your needs, simply cut all the ingredients…
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Note: To make a fancier recipe, substitute white wine for the chicken broth.
–6 chicken tenderloins or breast strips
–rosemary (dried, bottled, 1 teaspoon)
–basil (dried, bottled, 1 teaspoon)
–fresh tomato (medium, chopped)
–baby bella mushrooms (fresh, 4 or 5, quartered)
–sliced onion (one-half, medium)
–red bell pepper (one-half, sliced)
–chicken broth (one-eighth cup, non-fat, low sodium)
–cream peas (1 package)
–salt and pepper
–Bac’n pieces (1 tablespoon, bottled)
1 – Place the cream peas in a slow cooker. Add water to cover. Season with salt, pepper, 1 tablespoon of Bac’n pieces, and olive oil. Cook for 4 hours on low or 2 hours on high.
2 – Place the tomato, onion, mushrooms, red bell pepper, and chicken broth in a large, covered baking dish. Season with basil, rosemary, salt, pepper, and olive oil. Microwave on high for 5 minutes. (The tomato will disintegrate, making for…
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Pork Marsala with Mushrooms
1/4 cup all-purpose or gluten-free or low carb flour
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 pound boneless pork loin chops, about 3/4 inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced fresh mushrooms
1 minced garlic clove
1 shallot, minced
1/2 cup Marsala wine
1/2 cup low-sodium chicken broth
1/4 cup heavy (whipping) cream
Cut the pork chops in half lengthwise. Mix flour, salt, garlic powder, and oregano together in a medium bowl. Add pork and toss until well coated. Reserve 2 tablespoons of the flour mixture and set aside.
Heat the butter and olive oil in a large skillet over medium heat. Place the pork cutlets in the skillet in a single layer, and cook, turning occasionally, until brown on both sides. Place the pork on a plate.
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There are many ways to prepare stuffed mushrooms, from using different ingredients for the filling, to preparing them in a vegetable based sauce. I’ve prepared them through the years many times and I try to use different filling every time I do, so this is one of my favourite versions you can try out. It’s a fairly simple one, using beef mince, bell pepper and bacon with lovely seasoning, and what wouldn’t be delicious with a bit of bacon, for all of you who aren’t vegan or vegetarian of course!
I’ve already posted a number of recipes using mushrooms, that are both a great idea for lunch, as well as for dinner. You can check them out and pick which one you like best?
Fried chicken drumsticks, oyster mushrooms, mashed potatoes & tartar sauce
Steak in mushroom sauce & gnocchi
Mushroom risotto (Vegetarian)
Baked pork chops with pumpkin & oyster…
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Tuesdays and Thursdays are my slow cooker days. These are the days I depend on my favorite small appliance in my house, my slow cooker. If I don’t make a casserole for the first person home to pop in the oven you can bet dinner is cooking in my slow cooker.
My family loves mushrooms. Me, not so much. I made this for a day I knew I would be one of the last people home and everyone before me would have dug out most of the mushrooms. You can still see a few on my plate but I used 8 oz of fresh chopped mushrooms in the dish so it started with plenty. It is just everyone kept eating them.
As I noted before this was a good dish for me to be able to leave cooking. The sauce was creamy and the chicken easily shredded after 8…
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“Where are the hornless dragons which carry bears on their backs for sport? Where is the great serpent with nine heads and where is the Shu-Hu?” (Zhuangzi ca. 3rd-2nd centuries BCE).
The dragon, it seems, is right here, but both Shu and Hu have gone visiting. Their host is none other than Mr Chaos, as Confucius scathingly calls him, otherwise known as Hundun, Hun-Tun, Wantan, or – you got it! – Wonton. It all depends on your Chinese pronunciation, Beautiful People.
“The emperor of the South Sea was called Shu [Brief], the emperor of the North Sea was called Hu [Sudden], and the emperor of the central region was called Hun-tun [Chaos]. Shu and Hu from time to time came together for a meeting in the territory of Hun-tun, and Hun-tun treated them very generously. Shu and Hu discussed how they could repay his kindness. “All men,” they said…
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