Fried Mushrooms Recipes

This is a really simple and easy dish to make with no eggs and flour. You can always add sping onions into the potato mixture for some more flavour but i opted to leave them out seeing as i'm allergic to them.

Tastes just like the real thing without all the fat and grease and mess of deep frying.

This is great served over a hamburger or steak, or even rice or just served as a side dish.

Tasty one-pan winter meal!

Side dish

Healthy and Delicious Veggies!

Mushrooms...deep fried.

Juicy with a delicious, crunchy coating!

Trying to calculate how much damage I did you my splurge at the local pub.

This is a once a year treat for me.

Fried rice with no oil or gluten

I got this recipe form Karen Knowler (a raw food coach). I like it alot!

For a cheesier taste you can sprinkle some nutritional yeast over them.

The dehydrator time is NOT factored in.

Every week with my local organic produce delivery, I get a recipe for suggested use of al the fresh veggies in my box. This one is very tasty, and versatile.

In search of a baked mushroom that tasted like fried.

I started making these when I was doing Weight Watchers. At the time they were free, they have changed their program so they may be one point now. I think they are great without the fat.

I love fried mushrooms, but only six can be over 450 calories--and if I have a dip with them, it is higher! So, instead, I "oven fry" and get the same crunch, flavor and enjoyment without all the calories. My "dip" is 3 tablespoons Duke's light mayo with 1 tablespoon yellow or spicy mustard. They don't look as golden and light as fried--but they are just as tasty and crunchy--and 20, with dip, have 366 calories!

The secret of this simple Chinese dish is in the thin slicing of the chicken. When cutting the boned chicken breasts, be sure to slice on the diagonal, too, as directed in the recipe, to keep the chicken tender and delicate.

Cut the vegetables first, while the chicken is soaking up the delicious marinade; when spooning them into the skillet, leave any remaining oil right in the pan, where it will help flavor the stir-fried chicken. The other reason to cook the vegetables first, then the chicken: the cornstarch in the chicken's marinade tends to stick to the pan and would stick to the vegetables if the chicken was cooked first.

Last minute, literally: return the vegetables to the skillet, mix with the lightly browned chicken and heat it through -- it will take no more than 2 minutes, then dinner's ready!

(This comes from an unidentified magazine clipping, soaked in oil, that's been in my mother's recipe book for as long as I can remember. I have no idea of the origin, but it's one of our family favorites!)

Quick and easy stir fry

A great side dish that is low in carbs.

Yummy hint of sesame and soy sauce!