How To make Stuffed Mushroom Caps (Wagner)
10 lg Mushrooms
1 ts Cold-pressed olive oil
1/4 Onion; finely chopped
3 lg Garlic cloves
- finely chopped 1/4 ts Basil
1/4 ts Oregano
1 tb Fresh parsley, chopped
1 sl Whole wheat bread
-made into crumbs in blender 1/8 ts Pepper
1 tb Natural soy sauce
1 tb Sherry
1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely. 2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers. 4. Bake for 15 minutes and serve hot.
"The High Road to Health" by Lindsey Wagner and Ariane Spade. FROM: LISA DEBOVSKI (NDTK86B)
How To make Stuffed Mushroom Caps (Wagner)'s Videos
#047 How to Be a Flavor Scientist with Functional and Integrative Registered Dietitian Olivia Wagne
On today's episode of The Less Stressed Life Podcast, I talk to functional and integrative registered dietitian, Olivia Wagner. Olivia believes health is a positive vitality, not just the absence of disease. She's passionate about a whole food approach to nutrition and has a knack for developing easy-to-prepare, innovative, and wholesome recipes to support health and functional healing. We talk about how food is information within the body, how to increase creativity in the kitchen, and everything in between!
Olivia Wagner:
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COLOSSAL CALLUSES ????#shorts #callus
Ծաղկակաղամբով Պահքի կոտլետներ / Պահքի ուտեստներ / Постные Котлеты из цветной капусты
Բաղադրիչներ
Ծաղկակաղամբ - 500 գր.
Միջին մանրության բլղուր - 150 գր. ( հում )
Գազար - 2 հատ մեծ
Սոխ - 1 գլուխ մեծ
Թարմ համեմ - 1/4 կապ
Ալյուր - 2 ճ.գ.
Բուսայուղ - 200 մլ.լ.
Կարմիր պղպեղ - 1 թ.գ.
Խմելի սունելի - 1 թ.գ.
Գազարի համեմունք - 1/2 թ.գ.
Քարրի համեմունք - 1/2 թ.գ.
Աղ - 1 - 2 թ.գ.
Պաքսիմատ -
Ингредиенты
Цветная капуста - 500 гр.
Булгур среднего помола - 150 гр ( сырой )
Морковь - 2 шт. большая
Лук репчатый - 1 шт. большой
Кинза свежая - 1/4 пучка
Мука - 2 ст.л.
Растительное масло - 200 мл.л.
Красный перец - 1 ч.л.
Хмели сунели - 1 ч.л.
Приправа для моркови - 1/2 ч.л.
Порошок Карри - 1/2 ч.л.
Соль - 1 - 2 ч.л.
Панировка -
#ծաղկակաղամբովկոտլետներ
#պահքիուտեստներ
How to Cook Mushroom Strudel
Student Chef Antony from Lincoln Culinary Institute shows us that sometimes a light touch is necessary for certain dishes, and this is one of them. He had carefully prepped the phyllo dough earlier by unrolling it, placing a wet towel on top and keeping it in the fridge. The dough is very delicate and tends to dry out fast. For the filling, Antony used Cremini, White Caps and Portobello mushrooms. He removed the stems, he finds them too tough and fibrous, and sautéed the mushrooms in onions and a vegetable stock, then thickened the mixture with flour. Now comes the tricky part…. Antony lays out the filling, and starts the folding process – which includes adding melted butter to every layer.
He bakes the strudel for about 45 minutes, ‘til the top is toasty brown. He plates it with a cream sauce and apple wood chips smoke for a unique experience!
Entertaining recipes by Elizabeth Heiskell
Entertaining expert and cookbook author Elizabeth Heiskell, aka the Debutante Farmer, delights TODAY with her favorite comfort dishes.
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#sausagerecipe #comfortfood #dinnerideas