Category Archives: Mushrooms

Asian, Beef, Broccoli, Ethnic - Regional, Mushrooms, Steak

Beef & Broccoli Stir-Fry

March 12, 2016 Sharon Leave a comment

Beef & Broccoli Stir-Fry

This BEEF & BROCCOLI recipe is better than take out.

INGREDIENTS
1 tbsp olive oil
1 lb flank steak, trimmed of fat and sliced thin against the grain
½ cup low sodium soy sauce
2 tbsp cornstarch
3 cloves garlic, minced
3 tbsp white wine
3 tbsp brown sugar
1 tsp fresh ginger, minced or dried ground ginger
2 tbsp sesame oil
1 tbsp Sriracha sauce, or to taste
½ cup beef broth
2 heads broccoli, cut into small florets
1 can whole mushrooms
INSTRUCTIONS
In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.
Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)
Serve over rice or noodles.

Yum

Beef & Broccoli Stir-Fry

Ingredients

1 lb flank steak, trimmed of fat and sliced thin against the grain

½ cup low sodium soy sauce

2 tbsp cornstarch

3 cloves garlic, minced

3 tbsp white wine

3 tbsp brown sugar

1 tsp fresh ginger, minced or dried ground ginger

2 tbsp sesame oil

1 tbsp Sriracha sauce, or to taste

½ cup beef broth

2 heads broccoli, cut into small florets

1 can whole mushrooms

Instructions

In a medium bowl, whisk together the soy sauce, cornstarch, garlic, wine, brown sugar, ginger, sesame oil, Sriracha sauce and beef broth. Set aside until ready to use.

Heat the olive oil in a large skillet and cook the steak until it starts to brown, about 4 to 5 minutes. Add sauce and stir in with the steak, it should start to thicken immediately. Add broccoli and mushrooms and cook for an additional 2 minutes until broccoli is tender and sauce is thickened. (Add additional water if sauce becomes too thick.)

Serve over rice or noodles.

http://cookingwith.sharonspringfield.com/blog/beef-broccoli-stir-fry/

Chicken, Chicken Breasts, Gnocchi, Italian, Mushrooms, Onions, Spinach

Chicken Gnocchi Soup

January 25, 2016 Sharon Leave a comment

Chicken Gnocchi Soup

2 chicken breasts, diced
200g box of mushrooms, sliced
1 teaspoon minced garlic
1 teaspoon dried minced onion
3 cups chicken broth
1 cup milk
3 oz cream cheese
3 cubes frozen spinach
fresh basil, thinly sliced
grated Parmesan cheese

Saute mushrooms in 1 tablespoon coconut oil.
Remove to a bowl.
In same pan, saute chicken in 1 tablespoon coconut oil.
Add garlic and onion and saute one minute.
Add mushrooms back to pot.
Pour in broth and milk and bring to a boil.
Add Gnocci.
Simmer for 10 minutes.
Stir in basil.
Add cream cheese and stir until melted.
Serve with grated Parmesan cheese.

Yum

Chicken Gnocchi Soup

Ingredients

2 chicken breasts, diced

200g box of mushrooms, sliced

1 teaspoon minced garlic

1 teaspoon dried minced onion

3 cups chicken broth

1 cup milk

3 oz cream cheese

3 cubes spinach

fresh basil

grated parmesan

Instructions

Saute mushrooms in 1 tablespoon coconut oil.

Remove to a bowl.

In same pan, saute chicken in 1 tablespoon coconut oil.

Add garlic and onion and saute one minute.

Add mushrooms back to pot.

Pour in broth and milk and bring to a boil.

Add Gnocchi.

Simmer for 10 minutes.

Stir in basil.

Add cream cheese and stir until melted.

Serve with grated Parmesan cheese.

http://cookingwith.sharonspringfield.com/blog/chicken-gnocchi-soup/

Beef, Crockpot, Main Dish, Mushrooms, Roast Beef, Slow Cooker

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

July 19, 2014 Sharon Leave a comment

This delicious crockpot roast has a delicious gravy with a surprising ingredient: Ginger-Ale!

This is now my favorite crockpot roast recipe as all others fall short in the flavor department.

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Ingredients:

3 pound sirloin tip roast
1/3 cup all-purpose flour
1/2 envelope onion soup mix (using full envelope makes it too salty)
1 envelope mushroom gravy mix (may use brown gravy mix instead)
2 cups ginger ale

Directions:

Grease the inside of your crock pot with Crisco. Place the roast in the crock pot. Whisk together the rest of the ingredients in a small mixing bowl. Pour over the roast, cover and cook on low for 8 hours.

Whisk the gravy and flip the roast over every couple hours.

Slice and serve with mashed potatoes or cooked rice.

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Here’s the Pinterest link for this recipe: Crock pot Roast with Ginger-ale Mushroom Onion Gravy

Sharon Springfield

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Bell Pepper, Mushrooms, Onions, Side Dishes, Squash, Vegetables, Vegetarian

Marinated Grilled Veggies

April 4, 2014 Sharon 1 Comment

Marinated Grilled Veggies are so easy to prepare and they make a great side dish. You can cut up your veggies up to a day ahead and let them marinate until you are ready to fire up the grill. We have a grill basket that we use to make these grilled veggies.

Ingredients:

2 zucchini squash
2 yellow squash
1 sweet onion
1 red bell pepper
1 package fresh mushrooms

Wash, rinse and dry the veggies. (I always use antibacterial soap and rinse well to remove any pesticides or other cooties.) Rinse the mushrooms in just water, removing all the dirt, and set on a towel to dry. Cut off the stems.

Prepare the marinade:

In a large ziplock bag, add 3 Tablespoons olive oil, 2 Tablespoons balsamic vinegar, 1 teaspoon minced garlic, 1 teaspoon oregano, a dash of seasoned salt such as Everglades seasoning or Adobo seasoning. If you want to go the easy route, just use a balsamic vinagrette dressing, approx 1/4 cup.

Chop all the veggies up in bite sized pieces and add to the ziploc bag with the marinade. Seal the bag and toss the marinade over all the chopped veggies. If you are going to be cooking it right away, you can just leave it out on the counter while your grill heats. If you aren’t cooking them immediately, refrigerate until you are ready to cook.

Pre-heat your grill and the grill basket. Add approximately half of the marinated veggies to the basket. Stir to evenly distribute them in the basket. Close the grill lid and let them sizzzzzle away for a few minutes. Stir every couple minutes. When they are crisp-tender, they are done. Scoop them out of the basket into a serving bowl. Repeat with remaining marinated vegetables.

Serve as a side dish or make into a vegetarian dinner in a whole wheat wrap or on a bun.

We had ours with grilled fish and rice pilaf.

Marinated Grilled Veggies are SOOO GOOD that I would eat them every single day! Give this a try, you will love it!

Pin it on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776783968285/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Marinated Grilled Veggies

Casseroles, Ham, Mushrooms, Pasta, Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

September 12, 2011 Sharon Leave a comment

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella – cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked – shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent. Add mushrooms and a splash of red wine, saute until mushrooms are softened. Meanwhile, boil pasta according to pkg. directions. Drain, and return pasta to pan. Add ham, peas and mushroom mixture to pasta – toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper. Slowly add in the milk with a whisk. Stir until slightly thickened. Whisk in the cheeses. Stir over low heat until smooth. Pour over pasta-ham-veg. mixture.

Bake for 20 minutes at 350º . Sprinkle bread crumbs on top and bake an additional 10 minutes.

8 Servings

Cooking With Sharon Springfield

Category Archives: Mushrooms

Beef & Broccoli Stir-Fry

Beef & Broccoli Stir-Fry

Chicken Gnocchi Soup

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Crockpot Roast with Ginger-ale Mushroom Onion Gravy

Marinated Grilled Veggies

Marinated Grilled Veggies

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

Sharing my love of cooking and favorite recipes with you!