Sweet Potato And Mushroom Recipe

Sweet Potato Mushroom Skillet With Egg The Food …

WEBFeb 2, 2019 · In a medium skillet, heat olive oil over medium heat. Add sweet potato, shallots, garlic, basil, and mushrooms. Cook, stirring, …

Rating: 5/5(26)
1. In a medium skillet, heat olive oil over medium heat.
2. Add sweet potato, shallots, garlic, basil, and mushrooms. Cook, stirring, about 5 minutes
3. Stir in tomatoes with their liquid. Reduce heat to medium low. Cover and cook, stirring occasionally, another 10 minutes, or until potatoes are tender.
4. Remove cover and Increase heat to medium, cooking until most of the liquid has reduced about 5 minutes.

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Healthy Sweet Potato & Mushroom Vegan Risotto

WEBAug 30, 2018 · You can use some tablespoons of broth to collect the onion stuck to the skillet. Stir in garlic, sweet potato, and mushrooms, and …

Rating: 5/5(12)
1. In a medium-sized pot, prepare the 1 ½ liters of mushroom broth and keep it warm. You will be adding it to the risotto little by little, a cup at a time.
2. In a large non-stick skillet, over high-heat, add onion and let cook until golden brown (you can add some sea salt to help with the caramelization process), stirring occasionally. You can use some tablespoons of broth to collect the onion stuck to the skillet. Stir in garlic, sweet potato, and mushrooms, and let cook for a few minutes, stirring occasionally.
3. Stir in rice and let it heat up while stirring, for a few minutes. Add in the white wine and continue cooking until the wine is all absorbed, stirring constantly, so it doesn't get stuck to the skillet.
4. Add the rest of the broth, cup by cup, waiting until it's absorbed before adding more, and when the rice is almost ready, stir in the green peas, the thyme, rosemary, black pepper, and optionally salt, the nutritional yeast and the kine kelp.

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Sweet Potato Carbonara with Spinach & Mushrooms

WEBApr 22, 2024 · Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper …

Rating: 3.9/5(23)
1. Put a large pot of water on to boil.
2. Using a spiral vegetable slicer or julienne vegetable peeler, cut sweet potatoes lengthwise into long, thin strands. You should have about 12 cups of "noodles."
3. Cook the sweet potatoes in the boiling water, gently stirring once or twice, until just starting to soften but not completely tender, 1 1/2 to 3 minutes. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat. Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl; pour over the noodles and gently toss with tongs until evenly coated.
4. Heat oil in a large skillet over medium heat. Add bacon and mushrooms and cook, stirring often, until the liquid has evaporated and the mushrooms are starting to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes. Add the vegetables to the noodles and toss to combine. Top with a generous grinding of pepper.

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