Creamy Shiitake Linguine With Scallions Green Onions Recipes

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35 WAYS TO USE SCALLIONS



35 Ways to Use Scallions image

These scallion recipes are packed with flavor! From soup to salads to noodles and stir-fry, green onions are the perfect ingredient to jazz up your meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 35

Chinese Scallion Pancakes
Cream of Celery Leaf and Scallion Soup
Baked Scallion (Green Onion) Bread
Pa Muchim (Scallion Salad)
Yakitori
Ginger Scallion Noodles
Quick Pickled Scallions
Steamed Whole Fish
Crispy Ginger Scallion Salmon
Miso-Tahini Soba Noodles
Stir-Fried Chicken with Scallions
Sweet Potato Fritters with Scallion and Bacon
Charred Scallion and Artichoke Flammkuchen (German Pizza)
Avocado Green Goddess Dressing
20 Minute Scallion Noodles
Classic Egg Salad
Pa Kimchi (Green Onion Kimchi)
Chinese Vegetable Stir-Fry
Million-Dollar Dip
Parsley Scallion Hummus Pasta
Texas Caviar
Sour Cream and Green Onion Red Potato Salad
Egg Fried Rice (Gyeran Bokkeumbap)
Mexican Tortilla Roll-Ups
Chilled Tofu with Scallions and Soy Sauce
Tuna Poke Bowls
Vegan Taco Meat (Lentil Taco Meat)
Crunchy Quinoa Tabbouleh Salad
Scallion Herb Chickpea Salad
Eggs with Soy Sauce Sauce u0026amp; Scallions
Grilled Steak Salad with Beets and Scallions
Kimchijeon (kimchi pancakes)
Vietnamese Grilled Razor Clams with Scallion Oil
Hawaiian Chicken
Congee Recipe (Chinese Rice Porridge)

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a scallion recipe in 30 minutes or less!

Nutrition Facts :

CREAMY SHIITAKE LINGUINE WITH SCALLIONS/ GREEN ONIONS



Creamy Shiitake Linguine With Scallions/ Green Onions image

This is the recipe I use when I serve pasta to guests. It is so elegant and the flavors are extremely unique, due to the shallots and green onions.

Provided by Adina Cappell

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb linguine, uncooked
1 lb shiitake mushroom, 1/4-inch slices
4 tablespoons butter
2 garlic cloves, minced
4 tablespoons shallots, minced
1/2 cup dry white wine
1/4-1/2 cup chicken broth
1 cup heavy whipping cream
nutmeg, freshly grated to taste
1/3 cup scallion, thinly sliced
2 teaspoons lemon juice
salt and pepper
2 teaspoons fresh thyme leaves
white truffle oil (optional)

Steps:

  • Cook linguine pasta according to package directions to al dente; drain, reserving some of the pasta water and return to pan to keep warm.
  • In a large frying pan, saute mushrooms in butter until they begin to soften.
  • Add minced garlic and shallots; sauté an additional 2 minutes.
  • Add white wine and simmer until wine is reduced by half.
  • Add 1/4 cup of chicken broth, heavy cream, and nutmeg; simmer until sauce thickens.
  • Remove from heat; add scallions, lemon juice, salt, and pepper.
  • Add drained pasta to sauce; tossing gently to coat the pasta. Add more chicken broth or pasta water if sauce seems too thick. If sauce is still thin, add some (Wondra) flour. (Avoid using parmesan to thicken, as I've found that it interferes with all of the other flavors).
  • Place pasta on individual plates by using a long-tined fork, twisting each portion onto a heated plate so that it stands up as high as possible.
  • Spoon any mushrooms left in the pan over the top, sprinkle with fresh thyme and drizzle white truffle oil over the top and serve.

Nutrition Facts : Calories 808.2, Fat 35.9, SaturatedFat 21.4, Cholesterol 112, Sodium 192, Carbohydrate 98.4, Fiber 6.8, Sugar 6.4, Protein 19.6

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta With Herbs and Green Onions image

This is ultimate comfort food for me! I make this with roasted chicken and veggies and use some of the juices from the chicken to add more flavor. *For some reason, the baking time has been different for me. Sometimes it takes less baking time. It may depend on how coarse the cornmeal is. Just keep watching it and make sure it stays creamy and doesn't get hard. Once you stir in the herb mixture, you can make it more creamy by adding more broth or cream or you can thicken it up by putting it back in the oven for a few minutes. It's very versatile. You can use any herbs you like to go with your meal. This one is definately a keeper in our house. From the April 2001 Bon Appetit, modified by me.

Provided by carolinajen4

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 cups water (can substitute some with chicken broth)
1 1/2 cups yellow cornmeal
2 teaspoons salt (less if using chicken broth)
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
4 green onions, thinly sliced
3 garlic cloves, minced
3 -4 tablespoons fresh Italian parsley, minced
1 1/2-2 teaspoons fresh thyme, minced
1/3 cup whipping cream
3/4 cup parmesan cheese, freshly grated
1 teaspoon lemon peel, grated

Steps:

  • Preheat oven to 350. Pour 6 cups water into sprayed 13x9 glass baking dish. Whisk polenta, salt and pepper into water. Bake uncovered about 30 minutes. Could be a little more or less. Make sure it doesn't get hard.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and garlic, saute 2 minutes. Stir in parsley, thyme and cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese and lemon peel into polenta. If liquid isn't completely absorbed, bake a little longer.

Nutrition Facts : Calories 250.5, Fat 13.4, SaturatedFat 7.8, Cholesterol 39.3, Sodium 1017, Carbohydrate 25.8, Fiber 2.7, Sugar 0.6, Protein 8

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS



Beef Casserole With Creamy Pasta and Green Onions image

Easy make ahead dish that is full of flavor. Can substitute ground turkey or chicken for the beef. Can make ahead and freeze. From Lone Star Legacy cookbook.

Provided by Vicki in CT

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground chuck
10 ounces Rotel Tomatoes
16 ounces tomato sauce
4 garlic cloves, chopped
salt and pepper
10 ounces thin egg noodles
8 ounces cream cheese, room temperature
2 cups reduced-fat sour cream
12 green onions, chopped (use the entire onion)
2 cups fat-free cheddar cheese, grated

Steps:

  • Preheat oven to 325 degrees.
  • Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
  • Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
  • In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
  • Bake for 30 minutes until bubbly.
  • *If making ahead will need to increase cooking time.

SPICY GLASS NOODLES WITH SHIITAKE MUSHROOMS AND CABBAGE



Spicy Glass Noodles With Shiitake Mushrooms and Cabbage image

Glass noodles readily soak up their surrounding seasonings - and this dish delivers a smack of umami with curry powder, soy sauce, sesame oil and fresh ginger. Also known as bean thread noodles or cellophane noodles, gluten-free glass noodles are often combined with vegetables and used as a filling for dumplings or spring rolls, or added to soups, braised dishes or stir-fries for heft. Here, the transparent threads are tossed with curry-spiced Napa cabbage and dried shiitake mushrooms, which have more complex, earthy notes than fresh. Bright cilantro and ginger round out the dish, which is equally good warm or at room temperature.

Provided by Corinne Trang

Categories     noodles, vegetables, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 bundles dried glass noodles (about 5 ounces)
8 dried shiitake mushrooms (about 1/2 ounce)
3 tablespoons grapeseed oil
2 garlic cloves, peeled and minced
1 (2-inch) piece fresh ginger, peeled and julienned
1 scallion, trimmed and finely chopped
1 pound Napa or green cabbage (about 1/3 medium cabbage), cored and thinly sliced into 1/4-inch-wide strips
1 teaspoon Indian or Vietnamese curry powder
4 tablespoons soy sauce
1 tablespoon toasted sesame oil
3 tablespoons fresh cilantro leaves and stems

Steps:

  • Place the noodles in a large bowl, cover with room-temperature water and soak until pliable, about 30 minutes. Drain. Place dried shiitakes in a medium bowl, cover with room-temperature water and soak until hydrated and soft, about 30 minutes. Drain the mushrooms, remove their stems, and julienne the caps.
  • While the noodles and mushrooms soak, heat the grapeseed oil in a large lidded skillet over medium-high, uncovered. Stir-fry the garlic, ginger and scallion until light golden, about 1 minute. Add the shiitakes and continue to stir-fry until golden, about 2 minutes.
  • Stir in the cabbage and curry powder, then 3 tablespoons soy sauce. Reduce heat to medium, cover and cook until the cabbage is wilted and has given up its natural juices, 5 to 7 minutes.
  • Add the drained noodles and remaining 1 tablespoon soy sauce. Increase heat to high, and stir-fry until noodles absorb the juices and are cooked through yet still chewy, 1 to 2 minutes. Drizzle with sesame oil, toss well, sprinkle with cilantro and serve immediately.

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