Recipes With Lots Of Mushrooms Food
BLACKSTONE MUSHROOM AND KIMCHI FRIED RICE
This griddle-cooked version of beoseot kimchi bokkeum bap (Korean for "mushroom kimchi fried rice") gets extra umami from a mix of mushrooms and a veggie boost from zucchini and carrots. Topped with a sunny egg, each bowl is an all-in-one meal that's super satisfying. The large surface area of a Blackstone® flat-top style griddle allows you to cook a big batch all at once, so it's an affordable way to feed a crowd with minimal effort. While the recipe doesn't take much work or time, we really encourage making the rice a day ahead. That way the gochujang-butter sauce will coat each grain evenly and the rice will crisp up for added texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Set 3 burners to high and 1 burner on either the far right or left to low on a 36-inch Blackstone® Griddle Cooking Station and preheat for 10 minutes.
- Whisk the kimchi juice, butter, gochujang, sesame oil, soy sauce, garlic and 1 tablespoon salt in a medium bowl until well combined; set aside.
- Heat 2 tablespoons of the vegetable oil on the high-heat side of the griddle. Add the carrots and onion and spread out in a single layer. Cook, tossing frequently with a large metal spatula, until the carrots start to soften slightly and the onion is transparent, about 3 minutes. Add the kimchi, mushrooms and zucchini and continue cooking, tossing often then spreading into a single layer, until the vegetables and kimchi release most of their liquid and start to brown slightly, about 5 minutes.
- Add the rice to the griddle, break it up with the back of the spatula and toss to combine with the vegetables. Pour the gochujang-butter sauce over the top and toss well until all the rice is coated. Spread into a single layer and cook, undisturbed, until the rice has absorbed most of the liquid, 3 to 4 minutes. Flip the rice occasionally and continue cooking until it starts to crisp slightly, about 5 minutes.
- Meanwhile, add the remaining 1 tablespoon vegetable oil to the low-heat side of the griddle. Crack the eggs on top and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Divide the fried rice among 8 bowls, top each with a fried egg and some scallions, gim and sesame seeds.
CHICKEN RICE SOUP WITH LOTS OF MUSHROOMS
Yay I cooked by myself for the first time today! Decided to start with something easy and yummy :) (and of course, healthy). Made this looking at recipe #102960, but made a few adjustments. Writing the recipe down so I don't forget. Recipe makes 8 big servings, with 230cal per serving. *Edit* The soup gets really thick as it cooks or sits overnight because of the rice, sort of like a risotto. If you don't like the texture, replace brown rice with wild rice or other grains. The only reason I used brown rice instead of wild rice is because I couldn't find any where I live.
Provided by Kluless
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Add the olive oil to a heavy duty soup pot and add cubed chicken breasts, cook on medium heat for 2-3 mins, or until chicken is just barely browned.
- Add chopped onions, carrots, celery, and garlic. Saute till soft.
- Add chicken broth, rice, bay leaves, and dried thyme.
- Cook until soup reaches a boil and reduce the heat to low.
- Simmer on low for 1 hour, covered.
- Add milk and mushrooms. Now is a good time to add salt and pepper if using.
- Keep simmering on low, covered, for another 30 minutes.
- Yum! (You can also garnish with some parsley but I personally don't like parsley).
Nutrition Facts : Calories 208.1, Fat 5.5, SaturatedFat 1.4, Cholesterol 23.8, Sodium 84.2, Carbohydrate 28.1, Fiber 2.8, Sugar 3.9, Protein 12
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