Creamy Mushroom & Blue Cheese Gnocchi
-
Servings: 6
-
Meal Tags: Dinner, One-pot
-
Dietary Tags: Nut-free
Ingredients
- 1 tbsp butter
- 2 cups quartered cremini mushrooms
- 1 shallot, diced
- 2 garlic cloves, minced
- 3/4 cup chicken broth
- 1/2 cup cream
- 1 lb gnocchi
- 4 oz crumbled blue cheese
- 2 tbsp chopped fresh parsley
Preparation
In a large skillet, melt the butter over medium-high heat. Add the mushrooms. Cook, stirring occasionally, until they have released their moisture and begin to brown, about 5 to 6 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, for about 1 minute. Stir in the chicken broth and cream. Bring the mixture to a simmer and reduce the heat to medium-low. Stir in the gnocchi. Cover the skillet and continue to cook, stirring occasionally, until the gnocchi is cooked through, about 5 to 7 minutes. Add the blue cheese. Continue to cook, stirring, until the blue cheese is melted, about 1 minute.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.
Mushroom Fried Rice
-
Servings: 4
-
Meal Tags: Dinner, Make-ahead, One-pot
-
Dietary Tags: Dairy-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1 tbsp oil
- 4 cups sliced cremini mushrooms
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 large eggs, beaten
- 3 cups leftover cooked rice
- 1 cup halved snap peas
- 2 tbsp soy sauce
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper
Preparation
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms, stirring occasionally, until they begin to brown, about 5 to 7 minutes. Add the onion and cook, stirring occasionally, until they begin to soften, about 1 to 2 minutes. Stir in the garlic and ginger. Cook, stirring, until they become fragrant, about 30 seconds.
Push the vegetables to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the mushrooms and eggs and stir in the cooked rice. Add the snap peas and soy sauce. Cook, stirring, until the rice is heated through and the snap peas are bright green, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
Creamy Mushroom & Spinach Tortellini
-
Servings: 6
-
Meal Tags: Dinner
-
Dietary Tags: Nut-free
Ingredients
- 1 lb fresh cheese tortellini
- 2 tbsp butter
- 6 cups sliced cremini mushrooms
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1/4 cup white wine
- 1 cup mushroom broth
- 1/2 cup cream
- 4 cups chopped baby spinach
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Preparation
In a large pot of boiling water, cook the tortellini according to the package directions.
While the pasta is cooking, in a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Stir in the garlic and fresh thyme leaves. Season them with salt and pepper to taste. Stir in the white wine and continue to cook until the liquid has reduced slightly, about 2 to 3 minutes. Stir in the mushroom broth and cream. Bring the mixture to a simmer and stir in the cooked tortellini. Stir in the spinach and Parmesan cheese. Continue to cook, stirring, until the spinach begins to wilt, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Easy Mushroom Ramen
-
Servings: 4
-
Meal Tags: Dinner
-
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 tbsp oil
- 4 cups sliced mushrooms
- 1 garlic clove, minced
- 1 cup chopped baby bok choy
- 1 cup halved snow peas
- 1 tbsp miso paste
- 2 cups mushroom broth
- 2 packages instant ramen noodles, flavor packet discarded
- 1 tbsp soy sauce
- 2 green onions, sliced
Preparation
In a large nonstick skillet, heat the oil over medium-high heat. Add the mushrooms to the skillet and cook, stirring occasionally, until they begin to brown, about 4 to 5 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the bok choy and snow peas and cook, stirring, until they become bright green, about 1 to 2 minutes. Stir in the broth and miso paste and bring the mixture to a simmer. Add the ramen to the skillet and cook, stirring occasionally, until the ramen softens and all of the liquid has been absorbed, about 1 to 2 minutes. Stir in the soy sauce.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
Creamy Garlic Mushroom Soup
-
Servings: 4
-
Meal Tags: Dinner, Make-ahead, One-pot, Soup
-
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 tbsp butter
- 6 cups sliced cremini mushrooms
- 2 cups sliced shiitake mushrooms
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups mushroom broth
- 1 cup cream
- 2 tbsp soy sauce
- 2 sprigs fresh thyme
- Salt and pepper to taste
Preparation
In a large soup pot, melt the butter over medium-high heat. Add the cremini mushrooms and shiitake mushrooms. Cook, stirring occasionally, until they begin to brown, about 5 to 6 minutes. Season them with salt and pepper to taste. Add the garlic and cook until it is fragrant, about 30 seconds. Add the flour and cook, stirring constantly, for 1 minute. Stir in the broth and cream. Add the soy sauce and thyme sprigs. Bring the soup to boil then reduce the heat to medium-low. Cook, covered, until the soup begins to thicken and the liquid reduces slightly, about 10 minutes. Season with salt and pepper to taste. Turn the heat off.
Using a slotted spoon, remove 1 cup of the sliced mushrooms and set them aside. Using an immersion blender, purée the soup. Return the reserved mushrooms to the pot.
Serve immediately or store in the refrigerator for up to 5 days.
Philly Cheesesteak Sloppy Joe
-
Servings: 4
-
Meal Tags: Dinner, Lunch
-
Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 tsp vegetable oil
- 1 cup sliced mushrooms
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 lb extra lean ground beef
- 1/2 cup beef broth
- 1 tbsp cornstarch
- 2 tbsp steak sauce
- 1 tbsp hot sauce (optional)
- 4 hamburger buns
- 4 slicels provalone cheese
- 1/4 red onion, diced
Preparation
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until they are golden, about 3 to 4 miniutes. Remove the mushrooms from the skillet and set them aside.
To the same skillet, stir in the onions and green bell pepper. Cook, stirring, until they begin to soften, about 3 minutes. Add the garlic and ground beef to the skillet. Cook the beef, breaking it up with the side of a spoon, until it is no longer pink, about 5 minutes. Return the mushrooms to the skillet and add the beef broth, steak sauce, and hot sauce. Sprinkle in the cornstarch and cook, stirring, until the liquid reduces slightly, about 3 minutes.
Serve immediately on the buns, topped with the provalone cheese and red onions or store in the refrigerator for up to 3 days.
Easy Fried Rice
-
Servings: 4
-
Calories: 285
-
Meal Tags: Dinner, Lunch, Make-ahead, One-pot
-
Dietary Tags: Dairy-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 cup sliced mushrooms
- 1 cup frozen peas and carrots
- 1 garlic clove, minced
- 2 large eggs, beaten
- 3 cups cooked rice (leftover rice is best)
- 2 tbsp soy sauce
- 2 tsp sriracha sauce (optional)
- 2 green onions, chopped
Preparation
In a large wok or skillet, heat oil over high heat. Add onion and mushrooms cook, stirring frequently, for 3 to 4 minutes. Add garlic and cook for another 30 seconds. Add peas and carrots and cook for 2 or 3 minutes until they begin to soften. Push veggies over to one side of the pan and on the other side of the pan add beaten eggs. Stir eggs constantly until they’re cooked through. Combine the veggies and eggs and stir in the cooked rice. Add the soy sauce and sriracha sauce. Garnish with sliced green onions.
Serve immediately over rice or noodles or store in the refrigerator for up to 3 days.
Creamy Mushroom & Spinach One Pot Pasta
-
Servings: 8
-
Calories: 605
-
Meal Tags: Dinner, Lunch, One-pot
-
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cups quartered mushrooms
- 1 garlic clove, minced
- 1 lb dried rotini pasta
- 4 cups mushroom broth
- 1 tsp fresh thyme leaves
- 4 cups chopped baby spinach
- 1/2 cup crumbled goat cheese, at room temperature
- Salt and pepper to taste
Preparation
In a large Dutch oven, melt the butter over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the rotini, broth, and thyme leaves. Cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 3 days.
Coconut Curry Soup
-
Servings: 6
-
Calories: 213
-
Meal Tags: Dinner, Lunch, Make-ahead, One-pot, Soup
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian
Ingredients
- 1 tbsp vegetable oil
- 1 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 2 garlic cloves, minced
- 2 tsp grated fresh ginger
- 2 tbsp red curry paste
- 12 oz extra-firm tofu, cut into 1/2 inch cubes
- 1 1/2 cups light coconut milk
- 4 cups vegetable broth
- 2 tbsp fish sauce (optional)
- 2 tbsp brown sugar
- 2 tbsp smooth natural peanut butter
- 1 lime, juice
- 2 tbsp chopped fresh cilantro
Preparation
In a large soup pot, heat the oil over medium-high heat. Add the onion, bell pepper, and mushrooms. Cook, stirring, until they begin to soften, about 4 minutes. Add the garlic, ginger, and red curry paste. Cook, stirring, for another minute. Add the tofu, coconut milk, vegetable broth, fish sauce, brown sugar, and peanut butter until they are well combined. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 to 20 minutes.
Finish with lime juice and freshly chopped cilantro.
Serve immediately or store in the refrigerator for up to 3 days.