Portabella Mushroom Stir Fry Recipes

Steps:

• In a large skillet, cook chopped onion and red pepper strips in hot cooking oil for 2 minutes. Add sliced mushrooms and stir-fry over medium-high heat for 2 to 3 minutes or until vegetables are tender.
• Stir in balsamic vinegar, soy sauce, and Worcestershire sauce. Cook and stir for 1 to 2 mintues or until most of the liquid is absorbed.
• Serve over hot cooked brown rice.

Steps:

• Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Steps:

• For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins.
• Sauté oil, onion, hot peppers and garlic on medium for 4 minutes.
• Add mushrooms, spices, tofu or chickpeas and sauté for 5 minutes more with some salt.
• Add soymilk and lemon juice.
• Dissolve peanut butter and miso in hot water. Add to stir fry.
• When almost ready, add spinach on top to steam.
• Serve with lime slices.