Easy Mushroom Gravy is a creamy side dish
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⭐️ Creamy, rich, tasty, and with browned mushroom pieces, our mushroom gravy is a terrific sauce for holiday meals and family dinners.
⭐️ Ingredients
Sautéed Mushrooms
1 tablespoon extra virgin olive oil
1 pound mushrooms sliced ⅛ inch or 3mm thick
¼ teaspoon salt
⅛ teaspoon black pepper
2 cloves garlic
Gravy
2 tablespoons butter or dairy-free butter
4 tablespoons all-purpose flour
2 cups vegetable broth
1 sprig rosemary
1 tablespoons soy sauce
½ teaspoon salt or more to taste
⅛ teaspoon black pepper
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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MUSHROOM STIR FRY WITH A DELICIOUS SAUCE | QUICK & EASY Mushroom Recipe
Garlic Mushroom Stir Fry Recipe - Quick & Easy Mushroom Recipe - Vegan Mushroom Recipe
This quick and easy mushroom recipe will blow your mind because it is that tasty. The stir fry sauce will make any stir fry dish stand out because it is very delicious. If you are thinking about something quick to go with your rice or noodles or pasta then this recipe is the right choice for you.
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Ingredients required for making mushroom stir fry - Serves 5 to 6
680 gm/24 oz mushrooms of your choice. Please do not chop them too thin.
375 gm bell peppers. I used half each of red, yellow, orange and green bell peppers. You can use bell peppers of same color.
20 gm/ 4 large fat cloves of garlic
8 gm/ 1 inch length ginger
80 gm/ 1 small onion
sprinkle of salt
freshly crushed black pepper
2 tablespoons oil
4 green onions or any greens according to your preference
For the sauce -
2 tablespoons soy sauce
2 teaspoons apple cider vinegar or any vinegar of your choice. You can even use lemon juice.
1 teaspoon chilli sauce
1 tablespoon heaped tomato ketchup or 2 teaspoons tomato paste
2 teaspoons sugar
1 teaspoon sesame oil (optional)
1/4 th teaspoon red pepper flakes (optional)
4 tablespoon water. Add a tablespoon more later is sauce looks too thick
2 teaspoon level cornstarch(cornflour)
Serve this over noodles or hot steamed rice or pasta or a toasted bread.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
One-Pot Tomato & Mushroom Pasta | SO VEGAN
We love simple cooking that's full of flavour, and this one-pot mushroom & tomato pasta hits the spot.
Sure, one-pot meals are quick and super simple, but the best thing is you'll be left with hardly any washing up!
We were actually skeptical for a while because we realise this isn't exactly a traditional way of cooking pasta. But this recipe is a winner.
Most of the same rules still apply: keep an eye on the pasta because you don't want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.
Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.
We hope you enjoy!
Roxy & Ben
This recipe serves 2 people:
- Ingredients -
1 brown onion (thinly sliced)
200 g mushrooms (sliced)
3 garlic cloves (minced)
200 g cherry tomatoes (halved)
1 lemon (juice and zest)
1/2 tsp salt
1/2 tsp pepper
200 g spaghetti
1 tsp paprika
500 ml boiling water
2 tbsp nutritional yeast
small handful of basil (chopped)
200 g spinach
- Method -
1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
3. Stir in the nutritional yeast, spinach and most of the basil.
4. Remove the pan from the heat and sprinkle any leftover basil on top.
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