Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
Break maitake mushrooms into bite sized pieces.
Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
Add red pepper, green onion and eggplant to the wok and stir fry.
Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
If desired, add 1-4 tsp corn starch to thicken the sauce.
In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes.
Add maitake mushrooms.
Cook, stirring occasionally, for 10 to 12 minutes or until tender.
If using oyster or button mushrooms, add them during the last 6 to 8 minutes.
Add shiitakes during last 4 minutes.
Stir in herbs, salt, and pepper.
Serve while hot.
Makes 6-8 side servings.
Chop asparagus into preferred size for eating.
Heat sautee pan over medium high. Add oil to pan and heat oil.
Add asparagus and mushrooms to pan and sautee.
Do not constantly move the veggies, let them get some heat and brown, but not so long that they stick to the pan.
Check after 4 minutes and cook until done to the tenderness you desire, I like a little crunch left.
Toss with sea salt, seasoned salt or your favorite dried seasoning. (Ensure season salt is elimination diet friendly if necessary).
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes.
Saute mushrooms in margarine in large skillet until browned on all sides.
Pour soup and lemon juice over mushrooms.
Season with salt and pepper.
Yields 6 cups.
our hands to tear the maitake into several easy-to-bite
nd pepper.
Sauteed Mushrooms:
2 tablespoons olive oil
When time to serve, saute mushrooms in one teaspoons olive oil
its. Now add the sliced mushrooms and saute for about 5
all package of mixed wild mushrooms that include porcinis). To remove
To prepare this recipe in two batches: melt 1/
In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes.
Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons.
Follow recipe for \"Roasted Chicken Breast Base Recipe\" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
o 6 minutes).
Add mushrooms; continue cooking until chicken is
br>2. Toss zucchini, pepper, mushrooms, and onion with oil. Place
ew minutes, then add the mushrooms. Stir well and when the
ablespoons butter and saute the mushrooms and onions until soft; remove
ipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups
Clean mushrooms with a clean cloth. Remove
eat, melt 2T butter, add mushrooms, onions and garlic. Saute' for
th the breadcrumbs.
Place mushrooms in with the flour.
aute the rest of the mushrooms in margarine.
7. Add