Of the thousands and thousands of mushrooms in the world only a few percent are edible, and by that I mean soft and tasty. It wasn’t that long ago that you only found white button mushrooms and the larger brown mushrooms at your local store. Now that’s changing, and varieties of Oyster, Shiitake, King and Shimiji are often available. Their flavour’s and textures are quite different and some are better suited to soups and stews while others in stir fry’s and salads.

Mushroom and Brocolli Sir Fry

by SkinnyMs. | Entrees 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoons crushed red pepper (optional) 2 teaspoons fresh ginger, grated 3 tablespoons water (more as needed) 1/2 cup...

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Shiitake Soup

Julia's Album   10 oz shiitake mushrooms , large whole 1 tablespoon olive oil 1 tablespoon butter 1 onion chopped 1 carrot chopped 1 teaspoon thyme 1 teaspoon salt 1/4 teaspoon black pepper 2.5 cups water...

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Mushroom Risotto

Recipe from Good Food books, September 2017 1 onion, finely chopped 1 tsp olive oil  250g porcini mushrooms, sliced 1l vegetable stock 50g porcini 300g wholegrain rice small bunch parsley, finely chopped grated vegetarian parmesan-style cheese to serve Heat the slow...

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Mushroom Brunch

Recipe from Good Food magazine, November 2017   250g mushrooms 1 garlic clove 1 tbsp olive oil 160g bag kale 4 eggs Slice mushrooms and crush the garlic. Heat oil in a large pan, and fry the garlic on low a 1 min. Add the mushrooms and cook until soft. Then, add...

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