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mushroom
A mushroom is the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi
A mushroom is the conspicuous umbrella-shaped fruiting body (sporophore) of certain fungi, typically of the order Agaricales in the phylum Basidiomycota but also of some other groups.
Popularly, the term mushroom is used to identify the edible sporophores; the term toadstool is often reserved for inedible or poisonous sporophores. There is, however, no scientific distinction between the two names.
In a very restricted sense, mushroom indicates the common edible fungus of fields and meadows (Agaricus campestris). A very closely related species, A. bisporus, is the mushroom grown commercially and seen in markets
Recipe - Dim Sum thread
6 ounces baby spinach
8 ounces shiitaki mushrooms, stemmed, washed off and drained on paper towels
2 tsp finely minced garlic
1.5 tsp finely minced ginger
3 Tbsp green onion, finely minced
1 to 1.5 tsp sesame oil, or to your taste
Cooking oil
Chop mushrooms into more...
Do you use dried wild mushrooms?
I love using dried wild mushrooms with fresh mushrooms. I keep an assortment in the pantry. I am a little low on variety and need to order more. My go to dried wild mushrooms are Porcini, Morel, shiitake and Mixed.
Why dried wild mushrooms?
. They keep for a...
Ingredients (serves 2)
For the cider gravy:
1 red onion, sliced fairly finely
1 tbsp vegetable oil
2 tsp flour
200ml cider
Sugar, to taste
Salt, to taste
For the parsnip puree:
250g parsnips, chopped into small pieces
250ml almond milk (or use dairy milk)
2 tsp Pernod
Salt to taste
For the...
The recipe is vegan as written, but can use substitutes if vegan products are not available.
Ravioli, recipe makes 12-16 ravioli
1 Tbsp minced garlic
8-9 ounces shelled edemame
3/4 cup 1/4 inch diced onion
2 Tbsp vegan egg substitute for vegan dish or 1 egg beaten for vegetarian/omnivore dish...
Adding a few raisins or sultanas to porcini mushrooms, when hydrating them, adds a sweet intriguing flavour. You could use any blue cheese for the polenta. Stilton would pair well with the port wine sauce, although I think a mild creamy blue such as Dolcelatte (which is what I used) works very...
I used tinned marrowfat peas in this curry. Maybe that is controversial but I happen to love them. They are the sort of peas used in the UK to make fish and chip shop 'mushy peas'. I love their sweet yet earthy taste in this curry. Please feel free to substitute frozen peas. The taste will be...
I had a pack of 5 chicken thighs defrosted for dinner last night. I decided to play with stuffing the thighs. I was not considering an entry in the challenge. They were really good. We each ate two. I decided to transcribe the recipe, heat the 5th thigh for lunch today and photo. I just...
I wanted to make this taste as much as possible like beef. I think I came pretty close. But, just using a Portobello mushroom in place of a beef patty wasn’t enough for me. I used the same marinade for the button mushrooms that I loaded on top. There might just be enough mushrooms for me in this...
For this month's Mushroom Recipe Challenge I made a vegetarian substitution to one of my favorite recipes: Kimchi Fried Rice (kimchi-bokkeum-bap). The diced mushrooms will replace the need for meat in this dish, which is usually cubed pork belly or minced pork.
Disclaimer: I make reference to...
Mushroom and Spinach Tart
Serves 6-8 | Cooking time 30 min
Ingredients
✧ 500 g/1.1 lb ready-made puff pastry
✧ 60 g/2.1 oz Parmesan/Parmigiano cheese
✧ 150 g/5.3 oz baby spinach
✧ 25 g/0.9 oz dried mushrooms (I used porcini/Boletus edulis) or ~115 g/4 oz fresh, sautéed mushrooms
✧ 300 g/0.66...
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