|The Edible Mushroom Book|
|by Thomas Laessoe|
The first fully-illustrated book to not only help readers cook with mushrooms, but also to help them forage for fungi in the wild, The Edible Mush...
1 - 10 of 265 for red peppers mushrooms
Note: Use fresh ... Brush off fresh mushrooms to clean. Bring ... you like an extra tangy version, add 1 tablespoon of lemon juice or balsamic vinegar.
If fresh basil ... heat. Drop the mushrooms into the simmering ... will have mellowed, imparting their flavor to the oil. Remove bay leaf before serving.
Whisk together ingredients ... pour over the mushrooms and marinate for one hour, turning occasionally. Serve at room temperature. Keeps well in refrigerator.
The combined colors of the red and green peppers give this a festive touch. These mushrooms make a nice ... and refrigerate. Will keep for 1 or 2 weeks.
Put all ingredients except bay leaves and mushrooms in food processor, ... The marinade may be saved to be used as a marinade for meat, poultry or fish.
In medium bowl, ... artichoke with marinade, mushrooms, and pepper strips until well ... minutes or until ready to serve. Toss before serving. Serves 4.
Marinate mushrooms in combined lemon juice and oil. Toss with onion, spinach and greens, then season with salt and pepper. Serves 6.
In a 3-quart ... butter and the mushrooms. Microwave at ... and onion and pepper. Microwave at ... mushrooms, cover and let stand for 5 minutes. Serve and enjoy.
Char peppers over gas flame ... medium heat. Add mushrooms and saute until ... minutes. Mix in parsley. Spoon shrimp over mushrooms and peppers. Serves 10.
Mix marinade and pour over 2 lbs. medium white mushrooms, sliced. Before serving, remove garlic slices and add 1/2 cup red pepper strips. Serves 16.
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