Mushroom Farfel Food

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FARFEL WITH MUSHROOMS AND ONIONS



Farfel with Mushrooms and Onions image

Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes.

Provided by Mitchell Davis

Categories     Starches, Side Dish

Time 55m

Yield 8 Servings

Number Of Ingredients 9

12 ounce (2 to 21/2 cups, depending on the size) farfel or egg barley, toasted
4 ounce (1 sticks or 1/2 cup) unsalted butter, or a combinator of peanut oil and chicken schmaltz to equal same
2 large (1 pound) yellow onions, chopped (about 2 cups)
12 ounce (3/4 pound) mushrooms, button, portobello, romano, or a combination, sliced or chopped
2 teaspoon kosher salt plus more to taste
3/4 teaspoon freshly ground black pepper plus more to taste
1 large egg (optional)
1/4 cup soup stock, chicken or vegetable (optional)
1 tablespoon unsalted butter (optional)

Steps:

  • Bring a large pot of salted water (4 quarts water with 1 tablespoon kosher salt) to a boil. Add the toasted farfel and cook until tender, about 10 minutes. Drain, but do not rinse. In a large saucepan, heat the butter or shmaltz mixture (based on if you want it meat or dairy). Add the onions and saute until translucent, 7 to 8 minutes. Add the mushrooms, salt and pepper and continue cooking, stirring often, until the mushrooms have given off most of their water and the mushrooms and onions are soft, about 30 minutes. Stir the farfel into the sauteed mushrooms and onions adjust the seasoning with salt and pepper. If you are going to bake the farfel, stir in the egg and/or soup broth (if using). Transfer to a greased 2-quart baking dish. You can store the farfel covered in the refrigerator at this point for up to 2 days. Before serving, preheat oven to 350. Bake for about 30 minutes, until the top browns and the farfel is heated through. Notes: You should be able to tell if your farfel is untoasted by the color: untoasted, it has the pale yellow color similar to other egg noodles; toasted it is somewhere between beige and golden brown. If yours is untoasted, you should toast it before you proceed with this recipe: preheat the oven to 300. Spread the farfel out on a cookie sheet and set in the oven for 15 to 20 minutes, until the pasta has turned a dark beige or golden brown. Periodically rake the pasta with a large spoon or spatula to ensure it toasts evenly. Remove from the oven and cool to room temperature before proceeding.

Nutrition Facts :

FARFEL WITH MUSHROOMS FROM ARTIE'S DELI



Farfel with Mushrooms from Artie's Deli image

Each year since it opened its doors in 1999, Artie's Deli in New York City has sold a variety of traditional Jewish foods during Passover, one of its busiest times. Dishes made with farfel, a pellet-shaped egg noodle. , are some of the deli's most popular.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

6 tablespoons olive oil
2 small onions, diced (about 1 cup)
3 cups Homemade Chicken Stock
3 cups farfel
1/4 pound white button mushrooms, sliced
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. In a medium skillet, heat 2 tablespoons oil over medium-low heat. Add onions, and cook, stirring frequently, until soft and caramelized, 30 to 45 minutes.
  • In a medium saucepan, bring chicken stock just to a simmer over medium heat. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add farfel, and cook, stirring, until toasted and golden brown, about 5 minutes. Transfer to a small roasting pan, and add hot stock. Place in oven, and bake until the liquid is absorbed, about 20 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in a large skillet; add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  • Remove farfel from oven, fluff with a fork, and stir in onions and mushrooms. Return to oven, and cook just until heated through, about 5 minutes more. Season with salt and pepper. Serve.

MUSHROOM FARFEL



Mushroom Farfel image

Recipe from the local newspaper! Cooking time is very different each time... farfel can take 60-90 mins to become tender.

Provided by love4culinary

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (14 ounce) can vegetable broth
1/2 cup uncooked farfel (toasted barley-shaped egg noodles; egg barley)
1 leek, sliced
1 (3 1/2 ounce) package shiitake mushrooms, stems removed and discarded,caps coarsely chopped (about 1 cup)
1 1/2 cups frozen peas and carrots or 1 1/2 cups mixed vegetables
1 teaspoon leaf thyme

Steps:

  • In saucepan, bring broth to a boil.
  • Add farfel (egg barley), cover, and reduce heat to simmer 10 minutes or until cooked.
  • Meanwhile, spray lg skillet with cooking spray and saute leek and mushrooms over med heat for 3-4 mins.
  • Add frozen veggies, thyme and cooked farfel.
  • Stir and heat through.

Nutrition Facts : Calories 45.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 2.7, Sodium 32.8, Carbohydrate 9.4, Fiber 2, Sugar 1, Protein 2.2

EGG "BARLEY": FARFEL



Egg

This isn't barley, it's pasta. You could also use orzatta. You can also dry the dough and grate it with a box grater. Barley and kasha used to be the staples of Eastern Europe; potatoes and pasta replaced them.

Provided by Food Network

Categories     side-dish

Time 56m

Yield 4 servings

Number Of Ingredients 13

1 cup packaged egg barley or 1/2 recipe Egg Noodle Dough (Varenikes), recipe follows
3 tablespoons olive oil
1 medium onion, minced
2 cloves minced garlic
1 carrot, cut into 1/4-inch dice
1 parsnip, cut into 1/4-inch dice
1/ 2 pound cremini mushrooms, sliced 1/4-inch thick
2 cups all-purpose flour
1 large egg
1 large egg yolk
1 tablespoon vegetable oil
1/2 cup water
Egg wash (1 egg mixed with 2 tablespoons water)

Steps:

  • Roll out pasta dough 1/4-inch thick. With a pizza wheel and ruler, cut into 1/4-inch strips. Let the pasta dry a little, and then cut it into 1/4-inch squares with a knife. Boil until tender. Drain.
  • In a saute pan, heat the olive oil. Brown the onions, then add the garlic, carrots, parsnip, and mushrooms. Cook until barely tender. Add the pasta and heat through.
  • Put the flour in a mixing bowl, and make a well in the center. Mix in the rest of the ingredients to form a soft dough. Knead until elastic. Form into a disk and wrap with plastic. Refrigerate for 1 hour to relax.

MUSHROOM FALAFEL GYRO AND LEMONY GREEN BEANS



Mushroom Falafel Gyro and Lemony Green Beans image

You won't miss the meat in this gyro-falafel mashup! Falafel is a Middle Eastern specialty made from ground chickpeas. This recipe adds mushrooms to give the falafel a meatier texture reminiscent of Greek gyros. It's served in a pita with tangy cucumber-yogurt sauce to add brightness.

Provided by Carla Hall

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

1 pound mixed mushrooms (such as portobello, stemmed shiitake, white button)
1/4 cup olive oil, plus more for sautéing, brushing and drizzling
1 teaspoon chopped fresh thyme leaves
One 15-ounce can chickpeas, drained
1/2 cup panko breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 large clove garlic, smashed
1 large egg
Kosher salt
4 pita rounds
1/2 cup cherry tomatoes, sliced in half
1 teaspoon chopped fresh tarragon
Zest of 1 lemon
Kosher salt
1/2 pound green beans, trimmed
1 1/2 teaspoons olive oil
1/2 seedless cucumber, grated (about 1/2 cup)
1/3 cup plain whole-milk yogurt
1/3 cup sour cream
1 teaspoon ground cumin
Pinch kosher salt
1 clove garlic, grated

Steps:

  • For the mushroom falafel: Preheat the oven to 450 degrees F.
  • Cut the mushrooms into large chunks and spread on a large, rimmed sheet tray. Toss with the olive oil and thyme. Roast, stirring halfway through, until golden brown and a majority of the liquid is evaporated, 15 to 20 minutes. Allow to cool slightly.
  • To the bowl of a food processor, add the chickpeas, panko, parsley, cumin, cayenne, garlic, egg, 1/2 teaspoon salt and the cooled roasted mushrooms. Pulse until finely chopped but not pureed (about 10 pulses), scraping down the sides of the food processor as necessary. Scoop 1/4-cup portions of the mushroom mixture and shape into 1/2-inch-thick patties.
  • Heat a thin layer of olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until evenly browned, 3 minutes per side. Season with salt to taste.
  • For the lemony green beans: To a small bowl, add the tarragon, lemon zest and 1 tablespoon salt. Mix to combine, then set aside.
  • Bring a large saucepan of water to a boil and generously season with salt. Fill a large bowl with ice and cold water. Add the green beans to the boiling water and cook until crisp-tender, 2 to 3 minutes. Drain, then immediately transfer the green beans to the ice water. When cool, drain well and slice into 1/4-inch-thick pieces.
  • Add the green beans to a bowl, toss with the olive oil and season to taste with the seasoned lemon salt; toss to coat. There will be leftover lemon salt.
  • For the cucumber yogurt sauce: Stir together the cucumber, yogurt, sour cream, cumin, salt and garlic in a medium bowl.
  • To assemble: Brush the pita with olive oil. Toast over an open flame or in a pan set over medium-high heat, turning occasionally, 1 minute. Toss the cut tomatoes with a drizzle of olive oil and a pinch of salt. Cut each pita in half, then stuff with the cucumber yogurt, 2 falafels, more cucumber yogurt, the lemony green beans and cherry tomatoes. Serve with more cucumber yogurt on the side if desired.

FALAFEL MUSHROOM LOAF



Falafel Mushroom Loaf image

This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate seeds lend flair.

Provided by Katherine Sacks

Categories     Mushroom     Dinner     Vegan     Vegetarian     Healthy     Chickpea     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4-6 servings

Number Of Ingredients 24

For the Meatloaf:
Nonstick vegetable cooking spray
2 1/2 pounds mixed wild mushrooms, trimmed
1 medium onion, coarsely chopped
1 garlic clove, peeled, smashed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 tablespoons vegetable oil, divided
1 (15-ounce) can chickpeas, rinsed, drained
1 large egg
3/4 cup chickpea flour
3/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped parsley
2 teaspoons kosher salt
For the Tahini Sauce:
1 garlic clove, peeled
1/2 cup tahini
5 tablespoons fresh lemon juice (from about 2 lemons)
1 teaspoon kosher salt
For Serving:
1 pomegranate, seeds reserved
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped parsley

Steps:

  • Make the Meatloaf:
  • Preheat oven to 350°F. Lightly coat a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with cooking spray.
  • Working in batches, pulse mushrooms, onion, garlic, coriander, cumin, and cardamom in a food processor, scraping down sides as needed, until coarsely chopped, 30-45 seconds; transfer to a large bowl.
  • Heat oil in a large skillet over medium-high. Add half of the mushroom mixture and cook, stirring occasionally, until the edges begin to crisp, about 5 minutes. Transfer to another large bowl; repeat with remaining mushroom mixture.
  • Meanwhile, pulse chickpeas in food processor until coarsely chopped; add to bowl with cooked mushroom mixture. Add egg, chickpea flour, cilantro, parsley, and salt and gently stir to combine, being careful not to mash mixture too much. Spoon mixture into prepared loaf pan and bake until edges are browned and center is completely set, 75-90 minutes. Transfer pan to a wire rack and let cool 30 minutes, then invert onto a cutting board.
  • Make the Tahini Sauce:
  • While meatloaf cools, purée garlic, tahini, lemon juice, salt, and 1/2 cup water in food processer until very smooth.
  • Serve the meatloaf:
  • Slice meatloaf into 2" pieces and transfer to a platter. Top with Tahini Sauce, pomegranate seeds, mint, and parsley.
  • Do ahead
  • Loaf can be made 3 days ahead; Tahini Sauce can be made 1 day ahead. Keep both chilled.

WILD MUSHROOM AND WILD LEEK FARFEL KUGEL



Wild Mushroom and Wild Leek Farfel Kugel image

Provided by Anne Rosenzweig

Categories     Egg     Mushroom     Side     Sauté     Passover     Leek

Yield Makes 8 servings

Number Of Ingredients 7

4 large eggs
12 oz (1 box) matzoh farfel
5 tablespoons sweet butter (or oil)
1 onion, peeled and minced
2 cups wild mushrooms, cleaned and sliced
1 bunch wild leeks or domestic leeks, cleaned and chopped, including bulbs and all greenery (about 2 cups)
4 cups vegetable stock

Steps:

  • In a large skillet over medium heat, stir together the eggs and farfel. Continue to stir until farfel has absorbed the eggs and gets dry and toasty.
  • In another skillet, heat butter or oil over medium heat and stir in minced onion. Cook until golden, then add leeks and continue cooking for 15 minutes. In a seperate pan on high heat cook mushrooms for about 4 minutes. Combine leeks, onions and mushrooms.
  • Add farfel and half of the stock to the leek/onion/mushroom mixture, continuing to stir. Turn heat to low and add 1 more cup of stock. Cook 4 minutes and add last cup of stock. When all the liquid has been absorbed, serve.

SPINACH-MUSHROOM MATZO KUGEL



Spinach-Mushroom Matzo Kugel image

This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup vegetable oil or 1/3 cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, chopped
1 large celery rib, diced
0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
3 1/2 cups matzo farfel
2 large eggs, slightly beaten
1 (10 1/2 ounce) can chicken broth
1 1/4 cups hot water
1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/4-1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease a 2-quart casserole dish.
  • Heat oil in a large skillet over medium-high heat.
  • Add in mushrooms, cook stirring until they loose their moisture.
  • Add onion and celery; saute until tender (about 4 minutes).
  • Add in spinach and cook stirring for 2 minutes.
  • Remove skillet from heat and cool the mixture just slightly.
  • Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
  • Bake uncovered at 375 degrees F for about 30 minutes.

Nutrition Facts : Calories 166.9, Fat 14.4, SaturatedFat 2.3, Cholesterol 70.5, Sodium 219.8, Carbohydrate 5.2, Fiber 1.6, Sugar 2.2, Protein 5.7

FARFALLE WITH CREAMY WILD MUSHROOM SAUCE



Farfalle With Creamy Wild Mushroom Sauce image

Make and share this Farfalle With Creamy Wild Mushroom Sauce recipe from Food.com.

Provided by Mooseybear

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb farfalle pasta, uncooked
1 tablespoon butter
12 ounces mushrooms, presliced exotic
1/2 cup onion, chopped
1/3 cup shallot, finely chopped
1 tablespoon garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup parmigiano-reggiano cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • Cook pasta according to package directions, omitting salt, drain.
  • In a large nonstick skillet, melt the butter over medium high heat.
  • Add the mushrooms,onion, shallots, garlic, 1 tsp salt, and black pepper.
  • Cook for 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally.
  • Add wine, cook 2 more minutes or until liquid evaporates, stirring occasionally.
  • Remove from heat.
  • Add pasta, cream, cheese, and parsley. Toss gently to coat.
  • Stir in remaining salt.

Nutrition Facts : Calories 339.9, Fat 11.2, SaturatedFat 6.5, Cholesterol 34.6, Sodium 545.8, Carbohydrate 47.5, Fiber 2.5, Sugar 2.2, Protein 11.4

MUSHROOM ONION MATZO KUGEL



Mushroom Onion Matzo Kugel image

Makes a nice savory side dish!

Provided by NIBLETS

Categories     Side Dish

Yield 4

Number Of Ingredients 7

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Place farfel in a colander and pour boiling water over it.
  • In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g

ASPARAGUS AND CARAMELIZED ONION MATZOH FARFEL



Asparagus and Caramelized Onion Matzoh Farfel image

Make and share this Asparagus and Caramelized Onion Matzoh Farfel recipe from Food.com.

Provided by Miraklegirl

Categories     Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil or 4 tablespoons chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2 inch pieces, green part into 1 inch pieces coarse salt and freshly ground bl
coarse salt
fresh ground black pepper
1 bunch asparagus, trimmed, peeled, halved lengthwise, and cut into 1 inch pieces (about 1 pound)
2 eggs
3 cups farfel (or crushed matzo)
2 cups hot chicken stock

Steps:

  • Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
  • Add the white parts of the scallions and cook for 5 minutes.
  • Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
  • Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
  • When it returns to a boil, add the asparagus and blanch for 1 minute.
  • Drain and refresh in ice water.
  • When asparagus is cool, drain and add to onion mixture.
  • Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
  • Stir in the vegetables and half the stock.
  • Continue to stir until the liquid is absorbed.
  • Add the remaining stock and cook until just juicy.
  • Season to taste with salt and pepper.
  • Serve immediately.

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From cookeatshare.com


MUSHROOM MATZO FARFEL CASSEROLE - KOSHER
Preheat oven to 350 degrees. In a large bowl, stir together seasoned salt and water. Stir in matzo farfel and set aside. In Dutch oven over medium heat, sauté onion in broth until soft, about 4 minutes. Add mushrooms, zucchini and celery and sauté until mushrooms are wilted, about 3 minutes. Remove from heat and fold in potato starch/water ...
From koshereye.com


FARFEL VEGETABLE KUGEL – GOURMANIA
Vegetables & Side Dishes. Pre-heat oven to 375°F. Place farfel in a large mixing bowl. Add hot water or broth and let stand for 5 minutes to soften. Drain excess liquid. Meanwhile, heat oil in a non-stock skillet. Add onion and peppers. Sauté on medium heat for 5 minutes, until softened. Add mushrooms and cook 5 minutes longer.
From gourmania.com


SAVORY MUSHROOM FARFEL | RECIPE - KOSHER.COM
Prepare the Farfel. Heat oil for sautéing in a large frying pan over medium heat. Add chopped onions and sauté till golden, stirring constantly, about five minutes. Add the mushrooms and sauté an additional five minutes. Add the farfel, chicken soup, garlic and seasonings and sauté five minutes until liquid is absorbed.
From kosher.com


HOW TO MAKE FALAFEL | ALLRECIPES
Add your minced onion and garlic back in and pulse it all together. Lastly, you'll need a little flour to hold everything tight as well as one teaspoon of baking powder, which will aerate the falafel and keep 'em nice and fluffy. If you have chickpea flour, you can use that, but all-purpose works just the same.
From allrecipes.com


MATZA FARFEL WITH MUSHROOMS • TORAH.ORG
A little pepper. 1 1/2 cup – Chicken soup. Saute onions and green pepper in oil until tender, add mushrooms and saute till onions are lightly brown. Over low heat, stir in Matza farfel and cook till lightly brown, stirring often. Add seasoning and chicken soup and cook cover over a low heat until water is absorbed and farfel is soft.
From torah.org


FARFALLE WITH MUSHROOMS AND SPINACH - BETTER HOMES & GARDENS
Meanwhile, in a large skillet, heat oil over medium heat. Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or until heated through and spinach is slightly wilted. Stir in cooked pasta; toss gently to mix. Sprinkle with cheese.
From bhg.com


WILD MUSHROOM, LEEK AND HERB FARFEL ‘STUFFING’ - TOBEN FOOD BY …
Wild Mushroom, Leek and Herb Farfel ‘Stuffing’ Wild Mushroom, Leek and Herb Farfel ‘Stuffing’ 30.00. Quantity: Add To Cart. You Might Also Like Tri Color Heirloom Carrots. from 14.00. Beluga Lentil and Barley Pilaf. from 20.00. Charred Vegetable Quinoa. from 16.00. Caramelized Brussel Sprouts with Candied Bacon. from 14.00. Grilled Asparagus Salad. from …
From tobenfoodbydesign.com


MATZAH FARFEL AND BROCCOLI KUGEL – GOURMANIA
In a large bowl, combine the matzah farfel with the broth. Let stand for 10 minutes or until the liquid has been absorbed. Pat the broccoli with paper towels to remove excess moisture. Add to farfel. Heat the oil in a large skillet on medium heat. Add the onions, bell pepper, mushrooms and garlic (if using).
From gourmania.com


PASSOVER: MUSHROOM MATZAH FARFEL PIE (4 POINTS)
PASSOVER: Mushroom Matzah Farfel Pie (4 points) By LSue, March 25, 2001 in Ethnic and Holiday recipes. Recommended Posts ...
From healthdiscovery.net


10 BEST MATZO FARFEL RECIPES | YUMMLY
salt, oil, tomatoes, pepper, matzah farfel, eggplant, mushroom sauce and 2 more Slow-Braised Short Ribs with Spinach Food and Wine white onion, extra-virgin olive oil, beef stock, kosher salt and 16 more
From yummly.com


MUSHROOM FARFALLE AND QUICK SPINACH SALAD BY JAMIE OLIVER
Chop the onion and grate the garlic. In a wide frying pan, heat olive oil and on medium low heat cook onion and garlic. Sprinkle with salt & pepper. Chop the white mushrooms and add them to the pan. Take the dried mushrooms out of the water, squeeze, chop and cook with the other ingredients in the pan for around 5 minutes.
From cookin5m2.com


A NEW MEXICO MUSHROOM FARMER WANTS TO MAKE GOOD FOOD MORE …
Desert Spoon Food Hub: Offers delivery and pickup in El Paso. Bodega Loya: 10257 Socorro Road, Socorro. Full Circle Mushroom also has an online shop with pickup locations in La Mesa and El Paso: Full Circle Mushrooms: 22505 S. Highway 28, La Mesa, from 1 p.m. to 5 p.m.
From elpasomatters.org


FALAFEL RECIPES | ALLRECIPES
Ta'ameya (Egyptian Falafel) 10. Sean's Falafel and Cucumber Sauce. 1519. Tzatziki Sauce (Yogurt and Cucumber Dip) 166. Easiest Falafel. 52. Falafel with Canned Chickpeas.
From allrecipes.com


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