Mushroomtofuchili Recipes

SAUTEED MUSHROOMS (QUICK AND SIMPLE)

Sauteed Mushrooms (Quick and Simple) image

Delicious as a side, appetizer, part of a salad, or even just a snack! How French of you!

Provided by NolaBlu

Categories Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive oil
1 cup chopped Portobello mushrooms
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon steak seasoning rub

Steps:

Heat butter and olive oil in a skillet over medium heat. Stir mushrooms in the oil and butter until well coated. Sprinkle oregano, garlic powder, and steak seasoning on mushrooms; stir to coat. Cook and stir mushrooms until lightly browned, about 5 minutes.

Nutrition Facts : Calories 194.3 calories, Carbohydrate 4.9 g, Cholesterol 15.3 mg, Fat 19.6 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 503.4 mg, Sugar 1.3 g

MUSHROOM TOFU CHILI

Mushroom Tofu Chili image

To flavor and deepen the color of this meatless version of the American classic, add plenty of sauteed onions and sliced mushrooms, as well as a touch of soy sauce. Because this chili is made of vegetables, it cooks faster than meat-based chili. Serve it with hot tortillas or pita bread, or over rice or spaghetti. It makes a hearty main course. From the Florida Sun Sentinel.

Provided by Chef Kate

Categories Soy/Tofu

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 -3 tablespoons olive oil (or canola oil)
2 onions, large, chopped
water (optional)
8 -12 ounces mushrooms, sliced
6 garlic cloves, large, chopped
2 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano, fresh (or 1 1/2 tsps. dried oregano)
1/2 teaspoon dried red pepper flakes (to taste)
2 (28 ounce) cans diced tomatoes, with their juice
2 tablespoons tomato paste
2 (15 ounce) cans red beans, drained (or pinto beans)
2 tablespoons soy sauce
12 -16 ounces tofu, drained and cut in cubes (medium or firm)
2 tablespoons cilantro, chopped (optional)
salt & freshly ground black pepper, to taste

Steps:

Heat oil in a nonreactive wide Dutch oven over medium heat.
Add onions and saute 5 minutes; add 1 or 2 Tbsps. hot water from time to time if pan becomes dry.
Add mushrooms and garlic and saute 2 minutes.
Add chili powder, cumin, oregano and pepper flakes, stir over low heat 30 seconds.
Add tomatoes with juices and tomato paste. Stir and bring to a boil.
Add beans and soy sauce and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes.
Add tofu and stir gently. Simmer, uncovered, 5 minutes or until chili is thick.
Add cilantro, if using.
Taste and adjust salt and pepper.
Serve hot.

Nutrition Facts : Calories 549.6, Fat 12.5, SaturatedFat 1.8, Sodium 1457.5, Carbohydrate 87.5, Fiber 21.9, Sugar 20.6, Protein 31.4

MICHAEL'S BEST BUTTON MUSHROOMS

Michael's Best Button Mushrooms image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

Steps:

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.

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