Jump to content
  • Sign Up

Search the Community

Showing results for tags 'mushrooms'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease & Related Diseases and Disorders
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 11 results

  1. Celiac.com 08/26/2017 - These delicious Portobello mushrooms are easy to prepare, and sure make a hit at the next cookout. Next time you feel like tossing a bunch of stuff on the grill, be sure to include these. A few herbs and spices, and a dash of olive oil and you are ready to go. Ingredients: 6 medium Portobello mushrooms 3 tablespoons extra virgin olive oil 4 tablespoons balsamic vinegar 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1 teaspoon fresh oregano 2 garlic cloves, minced salt and pepper Directions: Heat the grill to medium-high. Remove stems of mushrooms and wipe them clean with a damp cloth. Mix oil, vinegar, herbs and garlic in a bowl. Brush mixture onto both sides of the mushrooms. Grill or broil the mushrooms until soft and brown, about 3-5 minutes per side.
  2. Celiac.com 06/20/2017 - Anyone looking for a quick, and tasty dinner entree will likely love this recipe. Just grab some chicken breast halves, some fresh mushrooms, a can of artichokes, and a few other ingredients, and bang, you have the makings of a solid gluten-free meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons butter 1 clove garlic, minced 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved 1 cup sliced fresh mushrooms 1 cup white wine potato starch for dredging chicken salt and pepper Directions: Season chicken with salt and pepper, and dust both sides with potato starch. Heat butter in a large skillet over medium heat, until it sizzles. Add chicken and sauté for 2-3 minutes on each side, until browned, but not cooked through. Remove chicken from skillet, and set aside. Add garlic and cook about a minute, until fragrant. Add artichoke hearts and mushrooms to the skillet, and sauté mushrooms until brown and tender. Return chicken to skillet, and add artichoke liquid and wine. Simmer on low heat for about 10 to 15 minutes, until chicken is no longer pink and juices run clear. Stir in capers, and simmer for another 5 minutes. Remove from heat, and serve over rice or gluten-free pasta.
  3. I tried a Q Cups™ Savory Garlic & Mushroom for lunch yesterday and was pleasantly surprised. Many of the meals in a cup that I've tried are overpowering in flavor, but not Q Cups™. The hearty texture and taste came mostly from the quinoa and shiitake mushrooms. There was a mild hint of seasonings that included chives, garlic, celery, thyme, and bay leaves. My overall impression was that in just 5 minutes I could have a healthy, gluten-free meal. Q Cups™ are perfect for a quick lunch at the office, or to take on camping trips or planes. Visit their site for more info.
  4. If your Valentine likes beef, then these juicy steaks with amazing vermouth mushrooms are sure to be a huge hit. Juicy filet mignon and vermouth mushrooms make a great Valentine's Day treat. Ingredients: 1 teaspoon avocado oil 2 1½ inch-thick filet mignon steaks, 6 to 8 ounces each 4 cups sliced mixed mushrooms, wild, brown and/or white 1 large shallot, minced ½ teaspoon chopped fresh thyme ¼ cup sweet white vermouth ¾ cup beef broth ½ teaspoon corn starch ½ teaspoons each kosher salt freshly ground pepper 2 teaspoons extra-virgin olive oil 2 sliced scallions, white and green parts separated ½ stick butter ¼ teaspoon salt ½ teaspoons chopped fresh tarragon Directions: Generously season the filets with salt and pepper, approximately 1 teaspoon of salt per side. Heat oven to 400F. Heat the ½ stick butter and the vegetable oil in a cast iron skillet to a high temperature. Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust forms. Keep spooning the residual butter in the pan on top of the meat while the steaks are searing. Once both sides are seared, carefully place the entire skillet with steak in the center of the hot oven for about 6-8 minutes, depending upon thickness. In the last minute of cooking, place a slice of compound butter on top of the steaks. Remove done steaks to a plate to rest 5 minutes or so. Place skillet over medium-high heat. Add shallot and thyme to the skillet, and cook, stirring until the shallot is browned, about 30 seconds. Add vermouth and let simmer until almost reduced by one half. Stir the cornstarch into the broth and add to the skillet. Bring to a simmer and stir until slightly thickened and reduced to about ½ cup. Remove from the heat. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add scallion whites, mushrooms and salt, and cook, stirring occasionally until the mushrooms are browning and the juices evaporate, 6 to 8 minutes. Stir in scallion greens and tarragon and remove from the heat. Serve steaks with the vermouth sauce and mushrooms.
  5. Celiac.com 12/10/2013 - I love quick easy stir-fry dishes that use fresh meat and vegetables to deliver big flavor and a tasty meal. This version uses skirt steak, mushroom, sweet red pepper and Chinese broccoli or greens to do the trick. Ingredients: 1 pound skirt steak, thinly sliced crosswise 1 tablespoon cornstarch 1 teaspoon vegetable oil 1 bunch of Chinese greens or Chinese broccoli 4 medium carrots, halved lengthwise, thinly sliced on bias Handful of Shitake or Oyster mushrooms, sliced ½ sweet red bell pepper, sliced 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon mustard 2 garlic cloves, minced kosher salt and ground pepper Cooked rice, for serving Directions: Cook the rice. In a small bowl whisk soy sauce, vinegar, mustard, honey, and garlic, and season with pepper. Season steak on both sides with salt and pepper, and coat with cornstarch. In a large skillet with a lid, heat oil over medium-high. Add half of the steak, and cook, tossing, until browned, 1 to 2 minutes, and move to a plate. Cook remaining steak the same way and move to the plate. To skillet, add mushrooms and sauté until tender. Add soy mixture, broccoli or greens, peppers and carrots. Cover and cook, tossing occasionally until tender, about 5 minutes. Return steak to skillet; cook until heated through, about 3 minutes. Serve with rice.
  6. Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy!
  7. Celiac.com 06/18/2013 - I have a special love for tasty, satisfying dishes that come together and clean up easily. I especially like dishes that can be served over rice. This is a flexible recipe, and you can substitute chicken or pork for shrimp. You can also use sugar snap peas for this recipe. Preparing the mushrooms, peas, ginger, and garlic while the shrimp marinates is a good time saver. You can usually get the cooking wine at an Asian grocery store, but you can use any dry sherry or cooking wine in a pinch. Ingredients: Marinade 2 teaspoons arrowroot, corn starch, or potato starch 1 tablespoon Shaoxing Chinese cooking wine or dry sherry ½ teaspoon salt Stir Fry: 1 pound shrimp, peeled and deveined 2 tablespoon vegetable oil ¼ teaspoon sesame oil 1 tablespoon minced ginger 3 garlic cloves, sliced thinly ½ pound snow peas, strings removed ½ pound of oyster, trumpet, brown, or other mushrooms, sliced 2 teaspoons gluten-free soy sauce ¼ cup chicken stock 4 green onions, white and light green parts, sliced diagonally 2 teaspoons dark roasted sesame oil In a large bowl, mix all the ingredients for the marinade, then add the shrimp, and toss gently until well coated. Put aside for 15 to 20 minutes as you clean and slice the mushrooms, de-string peas, and mince the ginger, and slice the garlic. Heat a wok or large sauté pan over high heat for 1 minute. Add the oil and let it get hot, about 30 seconds. Add the ginger and garlic and toss to combine. Stir-fry for about 20 seconds. Add the mushrooms and stir for 20 seconds or so. Add the shrimp and all the marinade to the pan. Use a spatula to scrape out all the marinade. Add the snow peas, soy sauce and chicken stock. Stir-fry until the shrimp turns pink, about 2 minutes. Add the green onions and stir-fry 1 more minute. Turn off the heat and add the sesame oil. Toss to combine once more and serve with steamed rice.
  8. Like chicken? Like mushrooms? Looking for a quick, delicious meal that will put smiles on the faces at your table? Here is a recipe for chicken breast that relies on a few simple ingredients to deliver a tasty meal that will make for happy eaters, and leave you with plenty of time to spend doing something besides cooking. This chicken breast goes great with rice or potatoes. Ingredients: 4 skinless, boneless chicken breast halves - pounded thin 8-10 fresh brown mushrooms, sliced 3 tablespoons unsalted butter, divided 1 tablespoon olive oil 2 shallots, chopped 2 clove garlic, sliced ⅓ cup dry sweet white vermouth ½ cup chicken broth salt and pepper to taste Directions: Heat olive oil and butter in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and cook another 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix mushrooms, shallots and garlic into skillet over medium heat, and cook until tender. Stir in vermouth, and cook until heated through. Stir in broth, and cook another 5 minutes or so, until reduced and slightly thickened. Add remaining butter, and stir until melted. Spoon the sauce over the chicken, and serve.
  9. I’ve always loved a combination of kalamata and green olives in this dish because their tart saltiness plays nicely against the rich, creamy mushroom sauce. However, almost any variety would work well, just keep an eye out for pits. The chicken is a great agent for the graceful preparation of mushrooms; you’ll surely find yourself scooping up every last bit of mushroom with your fork. In a spell of culinary enthusiasm, I often also add some red wine to the sauce for an extra kick. This recipe is easily adaptable for smaller or larger parties and as an added bonus, any leftover sauce goes great atop other vegetables, meats or rice. Ingredients: 4 boneless, skinless chicken breasts 1 pound button mushrooms, sliced 1 cup olives, chopped 1 small onion, chopped 1 cup heavy cream 2 cloves garlic, minced ½ teaspoon dried thyme ¼ cup olive oil, divided 2 tablespoons butter 4 toothpicks, optional 1 ½ teaspoons each salt and pepper, plus more to taste Directions: Preheat oven to 350° F. Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper. Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast. Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper. Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.
  10. Here's a great recipe to wow your guests for any gathering you might have. Gluten-Free and Vegan Ingredients: 2 lb. Button Mushrooms 1 1/2 cups Crushed Gluten-Free Crackers 3 Tbsp. Olive Oil 1 large Vidalia onion, finely chopped 2 tsp. balsamic vinegar 1/4 tsp. Sea salt 1/4 cup fresh basil, finely chopped 1/4 cup dried cherries, finely chopped Directions: Preheat oven to 375 F. Remove stems from mushrooms and chop. Heat oil in a pan over medium heat. Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps. Bake for 45 minutes. Serve with fresh marinara sauce. Enjoy.
  11. This recipe comes to us from “Mtndog” in the Celiac Disease Message Board. Ingredients: 4 large skinless boneless chicken breast halves 6 teaspoons chopped marjoram, divided 2 tablespoons butter, divided 2 tablespoons olive oil, divided 12 ounces assorted wild mushrooms (I used steak cut baby bella), thickly sliced 1 cup sliced shallots (about 5) ¾ dry white wine ½ cup light cream 3 tablespoons dry Marsala Directions: Sprinkle chicken breasts with salt and pepper, then 2 teaspoons marjoram. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken to skillet and sauté until just cooked through, about 7 minutes per side. Melt remaining 1 tablespoon butter with1 tablespoon oil in same skillet. Add mushrooms, shallots, and 2 teaspoons marjoram. Sauté until mushrooms are brown and tender, about 6 minutes. Season to taste with salt and pepper. Combine wine, cream, Marsala, and remaining 2 teaspoons marjoram in same skillet; boil until thickened and reduced to ½cup, about 5 minutes. Season sauce with salt and pepper. Divide among 4 plates.
×
×
  • Create New...