Search results
Results From The WOW.Com Content Network
Marasmius alliaceus), commonly known as the garlic parachute, is one of the larger mushrooms formerly in the genus Marasmius, having a beige cap of up to 4 cm and a long tough slender stipe. It emanates a strong smell of garlic, and this is the significance of the Latin species name, alliaceus. It is distributed throughout Europe, being fairly ...
Marasmius scorodonius f.diminutivus. The species epithet is a Latin adjectival form of the Greek word for garlic, scorodon (σκόροδον). [6]This species was originally documented as Agaricus scorodonius by Fries in 1815 and in 1836 the same author established its long-standing designation Marasmius scorodonius.
Garlic-Butter Mushroom Steaks. Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Phoebe Hauser. View Recipe. Here’s a savory and delicious plant-based dish perfect for ...
Amanita muscaria, commonly known as the fly agaric or fly amanita, [5] is a basidiomycete of the genus Amanita.It is a large white-gilled, white-spotted, and usually red mushroom.
After slicing up shallots, garlic and shitake mushrooms and grating ginger and turmeric, Flay throws his prepped ingredients into his Dutch oven on low heat.
Recipes like our Creamy Garlic-Parmesan Chicken Pasta Bake and our Baked Feta-Mushroom Pasta are healthy and tasty dishes you’ll make again and again. Creamy Zucchini & Rotisserie Chicken Pasta Bake
One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advises that butter should never be used when cooking this mushroom. [citation needed] This mushroom is also very popular in Russia. [20]
Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet. Broil on high until golden brown ...