What can you make with mushrooms that is healthy?!


Question:

What can you make with mushrooms that is healthy?

please help very important!


Answers:
I dry fry them and have them with grilled sardines

Mushrooms Pate

Chopped cooked with some herbs and low fat cheese

Portobello Mushroom "Burgers" - there's really no meat -
check out Rachel Ray's recipe on foodtv.com!:)

mushrooms and a cheese moist rice....mm.....mm....good

spaghetti

Chicken portebella.. Look up the recipe it is delicous...

Mushrooms, Minced Garlic, Bean Sprouts...use soy sauce and sesame oil to season and cook on a pan. Very nice...

or add raw mushrooms to a salad...that's nice too.

Or bake with fish...seasoned with olive oil, thyme, garlic, pepper, and salt or chicken stock. Simple, but tasty... Eat boiled potatoes with tartar sauce on the side.

I like to put portabella mushrooms in the oven with sauteed green onion and garlic, and covered with Italian cheeses and spices. My kids love it.

Pasta with garlic mushrooms.

Put pasta on to boil

Make up vegetable stock, boil, add mushrooms and cook them in that until stock is absorbed. Add very low fat garlic cream cheese and stir until melted.

Mix in with pasta and hey presto. Low fat healthy dinner. Sprinkled with parmesan for a treat.

oven baked mushrooms just add a bit of olive oil or tiny flake of butter and a pinch of salt...so delicious

mushroom risotto, use garlic and herbs and a bit of olive oil.

cous-cous with mushrooms...add some roast pepper and tomato...and a pinch of paprika and basil

garlic mushrooms, just steam them and shop garlic add a bit of butter and skimmed milk, black pepper and parsley

This is yummy! Enjoy :)

Chicken with Ham and Crimini Mushrooms

* 4 boneless, skinless chicken breasts, pounded 1/4 inch thin
* 1/3 cup flour
* 3 tablespoons olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 4 tablespoons butter
* 8 ounces crimini mushrooms, thickly sliced
* 1 tablespoon chopped fresh rosemary
* 8 ounces cooked ham, diced
* 3/4 cup white wine (if you don't have wine just use more chicken stock)
* 3/4 cup chicken stock

Dredge chicken breasts in flour.

Heat oil in large saute pan. When hot, put in chicken and brown lightly on both sides. When brown, set aside.

Reduce heat to medium. Melt butter in pan, and stir in mushrooms, rosemary and ham. Cook, stirring for two minutes. Stir in wine and chicken stock and bring to a boil. Add reserved chicken. Cover and cook for 10 - 15 minutes over low to medium heat.
Remove chicken to a serving platter. Pour mushrooms and sauce over chicken.
Serves: 4 - 6

an egg white mushroom omelet. really easy to make

Baked Mushroom Frittata
Recipes Ingredients
・ 2 eggs
・ 250gms ricotta cheese
・ ? teaspoon oregano
・ 1 tomato chopped
・ 1 small onion chopped
・ 6 mushrooms sliced
・ ? teaspoon basil


Recipes Instructions
Mix together the eggs, cheese, oregano and basil until smooth. Add the tomato, onion and mushrooms. Spoon into two one cup souffle pots or ramekins. Bake at 180C for approximately 25 minutes or until set. Serve with a tossed salad and crusty wholemeal bread. Serves 2.

Hope you try it....

My god, anything you like.
Mushroom omelette.
Baked mushrooms with filling of your choice
Put them in pasta
You can grill them and put in a sandwich with all sorts.
Mushrooms in salad.
Garlic mushrooms - not breaded/battered just garlic sauce.

Try Mushrooms and chicken or beef strips in the stir fry with soy sauce, put with rice.
Mushroom rissoto or casserole.....

The meal is only fatening if you use fatening things with it, like full fat cream in a sauce or chips as a side.

Go to Rachel Ray.com.
She's got recipes for everything from potabello burgers to salads. Quick and tasty

Mushroom Barley Soup:
Yields:
Vegan

# 1/2 c quick-cooking barley
# 7 c filtered water
# 1/4 oz dried porcini mushrooms
# 1/4 c leeks
# 1 T Pax Jani organic olive oil
# 1 onion, chopped
# 2 celery ribs, diced
# 3/4 c carrots, chopped
# 1/2 lb Fresh shitakes, stems discarded and caps thinly sliced
# 2 T organic tomato paste
# 2 T medium-dry Sherry
# 1-3/4 c low-sodium fat-free broth
# 1-1/2 t Brittany sea salt
# 1/4 t fresh ground black pepper

1. Simmer barley in 3-1/2 c water in large pot, uncovered, until almost tender, 10 to 15 minutes.
2. Drain in a colander.
3. While barley is cooking, soak porcini in 1/2 c water in a small bowl until softened, about 20 minutes.
4. Drain in a sieve lined with a dampened paper towel set over a bowl, reserving liquid.
5. Rinse porcini to remove any grit, and then coarsely chop.
6. Slice leeks then wash sliced leeks in a bowl of water, then lift from water and drain in sieve.
7. Heat oil in a clean pot over moderately high heat until hot but not smoking, then saut? onion and celery, stirring occasionally, until golden, 6 to 8 minutes.
8. Add carrots, shitakes, leeks, and porcini then saut?, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms are golden, 4 to 6 minutes.
9. Stir in tomato past, Sherry, broth, mushroom soaking liquid, barley,
10. salt, pepper, and remaining 3 c water and bring to a boil.
11. Reduce heat and simmer, uncovered, stirring occasionally, until vegetables and barley are tender, 10 to 15 minutes.
12. Season as desired.

A mushroom omlette with salad.........

Swill for the pigs

mushroom omlet

ask your mom or dad!




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