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Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce

Stir-Fried Tofu and Shiitake Mushrooms in Spicy Black Bean Sauce

Beefy shiitake mushrooms stand in for the standard ground pork in this version of ma po tofu. What to drink: The bit of heat here calls for a spicy white wine with ripe fruit and crisp acidity, such as a Riesling from Alsace or Germany's Rheingau.
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Three-Mushroom Dressing

Pennsylvania is now a national center for cultivated exotic or \"specialty\" mushrooms like shiitake and crimini, but early colonists found plenty of familiar wild mushrooms growing free for the picking in the forests of their new world. The tradition finds expression in this mushroom-lover's dressing, which blends both wild and cultivated fungi for maximum flavor.
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Wild Mushroom and Three-Cheese Lasagne

The combination of ricotta, Parmesan and goat cheese and porcini and shiitake mushrooms makes this classic dish new again. Offer red wine throughout dinner and Italian ice cream and cookies-gelato and biscotti-for dessert.
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Mushroom Stock

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.
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Baked Rice With Shiitake Mushrooms and Shallots

This is a nice, colourful dish with shiitake mushrooms and saffron added. Wonderful with any grilled meats or with a baked fish. If it is possible, use fresh thyme....it so makes the dish!!! Arborio is a sticky rice, so this dish would work very well with a sauce or gravy
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Three-Mushroom Dressing

Pennsylvania is now a national center for cultivated exotic or \"specialty\" mushrooms like shiitake and crimini, but early colonists found plenty of familiar wild mushrooms growing free for the picking in the forests of their new world. The tradition finds expression in this mushroom-lover's dressing, which blends both wild and cultivated fungi for maximum flavor.
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Chicken in Mushroom Gravy

Chicken in Mushroom Gravy

This is the best chicken dish I have ever come up with. I threw it together one day when the cupboard was pretty bare and have been making it regularly ever since. It is quick and easy, and apart from the chicken, all the ingredients will keep dry in the cupboard for months. It is low in fat for a meat dish but the gravy doesn't taste like either shiitake mushrooms or tomatoes - instead they combine to taste like the richest, meatiest gravy ever.
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Mushroom and Spinach Side Dish

Mushroom and Spinach Side Dish

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands. This recipe was a Dr Weils Recipe of the day !
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