How To make Fresh Mushrooms with Eggplant & Tomato
1 lb Eggplant
Salt 3 tb Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 1/2 ts Garlic, chopped
1 lg Tomato, chopped
2 tb Breadcrumbs
1 tb Tomato paste
5 tb Fresh parsley, chopped
1 ts Basil
Fresh lemon juice 30 md Whole mushrooms
Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop. Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes. Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve. You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley. Joel Rapp, "Mother Earth's Vegetarian Feasts"
How To make Fresh Mushrooms with Eggplant & Tomato's Videos
GARLIC MUSHROOM PEPPER FRY | Quick & Easy Mushroom Recipe
Garlic Mushroom Pepper Fry - Simple, Quick & Easy Mushroom recipe
Peppery delicious stir fried mushrooms which hardly takes a few minutes to prepare, this stir fried mushroom recipe is a great idea for your weeknight dinner or if you are feeling lazy to make something elaborate.
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Ingredients required for making Garlic Mushroom Pepper Fry -
* Bell Peppers(Capsicum) - can choose different colors or any color according to your preference and convenience -- 250 gm
* Mushrooms - 500 gm ( I have taken white regular mushrooms and cremini mushrooms. You can use any mushrooms according to your choice) . Do not keep your mushrooms soaked in water. Rinse them very well under running water just before cooking them.
* Onion - 1 small or half of a medium onion
* Garlic - 5 to 6 large cloves
* Ginger - 1 inch
* Jalapeno/ green chillies - According to your preference
* Red Hot Chilli - 1 (totally optional)
* Whole black peppercorns - 1 teaspoon, use less if you want your dish less spicy.
* coriander leaves/cilantro - I used the stalks for stir frying and the leaves as a garnish. You can even use green onions (spring onions).
* salt - as per taste
* lime/lemon juice - 1 tablespoon
* oil - 2 tablespoons
For the sauce -
* Light soy sauce - 1 tablespoon
* Dark Soy sauce - 1 tablespoon
* Tomato ketchup /tomato sauce - 1 tablespoon
* Sugar (optional)- 1 teaspoon
* Salt - as per taste
Serve this with hot steamed rice or chow mein or bread roll
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#mushroomrecipe #stirfrymushrooms #veganrecipe
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Copyright © This video is developed and first published on Oct 11 2019 by Curries With Bumbi .Please don’t use the content in any way without permission.
This is my original recipe. Please remember to acknowledge and give credit if recreating the entire recipe idea.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Eggplant Tomato Mushroom Pasta - Simple dinner!
Egg Plant Tomato Mushroom Pasta - Simple dinner! Prep - 15 mins, coo - 15 mins!
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Ultimate Vegetarian Lasagne recipe w/ Mushrooms & Eggplant | Veggie Lasagne | Shiny Veggies
The best mushroom and eggplant veggie lasagna ever! Made with a delicious tomato/pumpkin, fresh basil and sage leaves which are the final touch to this miraculous vegetarian lasagna. On top of that, there is this Bechamel sauce, super easy to make that once combine with the mozzarella cheese will take this recipe to another level.
Ingredients:
MUSHROOMS AND EGGPLANT SAUCE:
2 tbsp vegetable margarine (or butter)
300 gr sliced mushrooms
150 gr chopped onion
4 cloves of garlic
300 gr diced eggplant
400 gr pumpkin puree
400 gr (1 can) of diced tomatoes
3 tbsp olive oil
4 sage leaves
5 basil leaves
oregano
1 tsp salt
1/2 tsp fresh pepper
BECHAMEL:
80 gr onion finely chopped
2 cloves of garlic
2 tablespoons vegetable margarine (or butter)
30 gr flour
2 1/2 cups soy / almond / oat milk
1/4 tsp Nutmeg
Salt
Pepper
Lasagna:
9 lasagna sheets (160 gr)
200 gr grated mozzarella cheese
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The full written recipe with step by step photo description, list of ingredients and measurements can be found on my blog by clicking at this link below:
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The only eggplant dish my boyfriend will eat
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Mushrooms & Eggplant Penne Arrabiata (Vegetarian)
Another vegetarian dish up on our menu. King oyster mushrooms are hailed for their meaty texture and umami flavour, which is a good substitute for meat. Classic Arrabiata sauce which is a tomato-based sauce with garlic and chilli oil which gives that little kick. A meat-free dinner meal can be delicious and yet simple to whip up.
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How To Make Grilled & Marinated Eggplant, Mushroom, and Tomato Salad - Recipe
Grilled vegetables in a basic marinade make for a wonderful salad - hot or cold.
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