Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it’s the perfect meal prep!

The post Turkey and Wild Rice Soup appeared first on Budget Bytes.

Have you eaten all of your Thanksgiving leftovers yet?? If not, here’s an amazing soup that you can make with that leftover turkey, and any leftover vegetables you may have laying around from all that Thanksgiving prep a few days ago. This Turkey and Wild Rice Soup is rich, flavorful, and just packed with goodies. Plus, it’s one of those soups that tastes even better the next day, so make a pot of this and you’ll be eating GOOD for the next few days!

Overhead view of a bowl of turkey and wild rice soup on a wood surface.

What’s in Turkey and WIld RIce Soup

This recipe is actually based on the filling for my chicken pot pie recipe, but I used leftover Thanksgiving turkey instead and made it a little thinner to be more soup-like.

It starts with a basic medley of vegetables (onion, garlic, carrot, celery, and mushrooms) sautéed until tender, then we add a combination of butter and flour that will help thicken the soup and give it body. Next, we add vegetable broth, herbs, and the wild rice blend, and simmer until the rice is tender. Finally, we add in the cooked chopped turkey, heat through, then add a dose of cream for a rich finish. 👌 Perfect!

Do I Have to Use Turkey?

This recipe is quite flexible, so if you want to make it any other time of the year other than after Thanksgiving, simply swap out the cooked turkey with some chopped rotisserie chicken! Still super delish and hearty!

Overhead view of turkey and wild rice soup in the pot with a ladle.

What Kind of Rice to Use

For this soup, you’ll want to use a wild rice blend. While you can use wild rice by itself, I find that using a blend of different rices adds more texture and color to the bowl and the rice blends tend to be more affordable than wild rice by itself. I used Lundberg’s Wild Blend, but you can sometimes find generic store versions of this, depending on where you shop (last year ALDI had some). And, since rice is shelf stable, you can save the leftovers to use in other recipes, rather than worrying about it going to waste.

How to Store Leftovers

Refrigerate this soup just after cooking so that it cools quickly. Even better yet, divide it into single servings for faster cooling and easier serving and reheating later. Chill completely in the refrigerator overnight, then, if desired, transfer it to the freezer for longer storage. The soup can be reheated in the microwave or in a pot on the stove over medium-low, stirring often, until hot.

Close up side view of a bowl of turkey and wild rice soup.
Overhead view of a bowl of turkey and wild rice soup.
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Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it's the perfect meal prep!
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $8.94 recipe / $2.24 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 1.75 cups each
Calories 472kcal

Equipment

Ingredients

  • 1 yellow onion $0.37
  • 2 carrots $0.29
  • 3 ribs celery $0.32
  • 2 cloves garlic $0.16
  • 5 Tbsp butter, divided $0.48
  • 8 oz. mushrooms $1.79
  • 4 Tbsp all-purpose flour $0.06
  • 1/2 cup wild rice blend $1.20
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 cups vegetable broth $0.47
  • 2 cups chopped cooked turkey $3.11
  • 1/3 cup heavy cream $0.55
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
  • While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
  • Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
  • Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
  • Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
  • Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.75cups | Calories: 472kcal | Carbohydrates: 36g | Protein: 24g | Fat: 27g | Sodium: 1451mg | Fiber: 4g
Close up of a ladle full of turkey and wild rice soup over the pot.

How to Make Turkey and wild rice soup – Step by Step Photos

Carrot, onion, celery, and garlic in the soup pot.

Dice one yellow onion, slice 2 carrots, slice 3 ribs of celery, and mince two cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter. Sauté over medium heat until the onions are soft.

Sliced mushrooms added to the pot.

While the vegetables are sautéing, slice 8 oz. mushrooms. Add them to the pot and continue to sauté until the mushrooms have softened.

Butter and flour added to the pot.

Add 4 Tbsp butter and ¼ cup flour to the pot. Continue to stir and cook for about one minute more. The flour and butter will form a paste that will coat the vegetables, that is okay.

Wild rice blend and herbs added to the pot.

Add ½ tsp dried thyme, ½ tsp rubbed sage, ¼ tsp pepper, and ½ cup wild rice blend to the pot.

Vegetable broth being poured into the pot.

Add 4 cups of vegetable broth. Stir to combine and dissolve all of the flour and butter off of the vegetables and the bottom of the pot.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for about 40 minutes, stirring occasionally, or until the wild rice is tender.

Chopped turkey being poured into the pot.

Once the rice is tender, add 2 cups of chopped cooked turkey (or chicken) and stir to combine. Allow the turkey to heat through in the soup.

Cream being stirred into the soup.

Finally, to make the soup extra lush, stir in a ⅓ cup heavy cream.

Finished soup in the pot with a spoon.

Taste the soup and add salt to your liking (I added ½ tsp). Keep in mind that adding a little salt really helps the different flavors pop!

Finished pot of turkey and wild rice soup seen from above.

Serve the Turkey and Wild Rice Soup hot with some hearty bread for dipping!

The post Turkey and Wild Rice Soup appeared first on Budget Bytes.

Mushroom Galette

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.…

A Couple Cooks – Recipes worth repeating.

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.

Mushroom galette

Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?

Ingredients for this mushroom galette

galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:

  • Mushrooms: a mix of cremini (baby bella) and shiitakes makes for a nuanced, complex flavor
  • Olive oil
  • Soy sauce
  • Garlic powder, onion powder, smoked paprika, dried thyme
  • Ricotta cheese
  • Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Salt
  • Baking powder
  • Egg
Mushroom Galette

Tips for working with galette dough

The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:

  • Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
  • Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
  • Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.

For the egg wash

Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.

Mushroom Galette

Serving this mushroom galette

Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:

Storage info

Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.

Mushroom Galette

More galette recipes

You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:

This mushroom galette recipe is…

Vegetarian.

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Mushroom galette

Mushroom Galette


Description

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.


Ingredients

For the galette dough 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Flaky sea salt, for sprinkling

For the filling

  • 16 ounces cremini mushrooms, cleaned and sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce (or tamari)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¾ teaspoon kosher salt, plus more to sprinkle
  • ¾ cup whole milk ricotta
  • ½ cup shredded Parmesan cheese
  • 1 small garlic clove, grated
  • Fresh ground black pepper
  • 2 sprigs fresh thyme, for topping

Instructions

  1. In a medium bowl, mix the flour, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Clean and slice the mushrooms. Toss them in a bowl with the olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment lined baking sheet and bake for 20 minutes until tender.
  5. In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds black pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
  8. Whisk the egg and use a pastry brush to brush it onto the crust. Then top the crust with a small sprinkle of flaky sea salt. 
  9. Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool for at least 10 minutes, then slice into pieces and serve. It’s also great at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.

A Couple Cooks - Recipes worth repeating.

Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It’s vegan, too!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

I’m so all about the hearty soups and stews this time of year and I’ve been kind of obsessed lately with using coconut to make savory soups and stews creamy. This Creamy Lentil and Vegetable Soup started out as a lentil mushroom soup, but then I decided to toss in the extra veggies I had in my fridge. The end result was a super cozy bowl full of colors, flavors, and textures that made all of my Autumn cottage-core dreams come true. 🥰

Close up overhead view of a bowl of creamy lentil vegetable soup with bread on the side.

What Kind oF lentils to Use

I used quick-cooking brown (or green, depending on where you are) lentils for this recipe. If you’re unsure of the type of lentil you have, check the cooking instructions on the package. You’ll want a variety that cooks with about 20 minutes of simmering with no soaking required.

I don’t suggest using red or yellow lentils for this recipe because they break down very quickly when cooked and you’ll end up with a texture closer to mashed potatoes than soup in the end.

Coconut Alternatives

I used full-fat coconut milk (the kind in a can, not the kind meant for use as a dairy milk alternative) for this soup because it’s an easy way to make soups ultra-rich and creamy without using dairy. If you’re not trying to avoid dairy you can simply use a splash or two of heavy cream. OR, if you want to make this a simply brothy soup, just skip the cream all together!

What to Serve with Creamy Lentil Vegetable Soup

This creamy, cozy soup is just begging for some good bread for dipping. Whip up a batch of some homemade no-knead bread or soda bread and you’ll be in heaven.

How to Store

To store this soup, first divide it into single-serving portions to facilitate quicker cooling. Store the soup in the refrigerator for 4-5 days, or once chilled, transfer to the freezer for longer storage (up to three months). You can reheat the soup in the microwave or in a sauce pot over medium-low heat, stirring often.

Overhead view of a pot of creamy lentil vegetable soup
Close up side view of a bowl of creamy lentil vegetable soup.
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Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $9.19 recipe / $2.30 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1.5 cups each
Calories 522kcal

Equipment

Ingredients

  • 16 oz. mushrooms $3.98
  • 2 Tbsp cooking oil $0.08
  • 3 carrots $0.57
  • 3 ribs celery $0.55
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1 cup brown lentils $0.61
  • 3 cups vegetable broth $0.39
  • 1 13.5oz. can full-fat coconut milk $2.29
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
  • Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
  • Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
  • Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
  • Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
  • Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 522kcal | Carbohydrates: 49g | Protein: 19g | Fat: 31g | Sodium: 1076mg | Fiber: 20g
Close up side view of a bowl of creamy lentil vegetable soup.

How to Make Creamy Lentil Vegetable Soup – Step by Step Photos

Sliced mushrooms in a soup pot.

Rinse 16oz. mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with 2 Tbsp cooking oil and a pinch of salt and pepper.

Sautéed mushrooms in the pot.

Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.

Chopped vegetables added to the pot.

While the mushrooms are sautéing, dice three carrots, dice three ribs of celery, dice one yellow onion, and mince two cloves of garlic. Add the onion, celery, carrot, and garlic to the pot along with ½ tsp dried thyme, ½ tsp rubbed sage, and ½ tsp rosemary.

Sautéed vegetables and herbs in the pot.

Continue to sauté over medium heat until the onions are soft and translucent.

Lentils in the pot and vegetable broth being poured in.

Add one cup of uncooked brown lentils to the pot along with three cups of vegetable broth. Stir to combine.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.

Coconut milk being poured into the soup.

Add one 13.5oz. can of full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.

Finished soup in the pot with a spoon.

Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup. I added about ½ tsp salt and ¼ tsp freshly cracked pepper.

Overhead view of a bowl of creamy lentil vegetable soup with a piece of bread.

Serve your delicious creamy lentil vegetable soup hot with some hearty bread for dipping!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!

The post Stromboli appeared first on Budget Bytes.

What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!

Overhead view of slices of stromboli next to a bowl of pizza sauce.

What’s In Stromboli

Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.

I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my stromboli, but here are some other great ingredients to add to stromboli:

  • Olives
  • Banana peppers
  • Sun-dried tomatoes
  • Crumbled bacon
  • Onions

Keep it in Budget

To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.

Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!

What to Serve with Stromboli

Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

A hand taking one slice of stromboli from the roll.
Overhead view of slices of stromboli around a bowl of pizza sauce.
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Stromboli

Stromboli is a fun way to change up pizza night. Fill, roll, bake, then slice your pizza for the perfect finger food or appetizer!
Course Appetizer, Main Course, Snack
Cuisine American
Total Cost $6.62 recipe / $0.66 serving
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 10 slices
Calories 237kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. mushrooms, sliced $1.69
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp butter $0.11
  • 1 pinch salt and pepper $0.05
  • 1 large pizza dough* $0.62
  • 6 slices provolone $1.50
  • 2 oz. pepperoni slices $1.00
  • 1 cup shredded mozzarella $1.00

Seasoned Oil Topping (optional)

  • 1.5 Tbsp olive oil $0.24
  • 1.5 Tbsp grated Parmesan $0.17
  • 1/2 tsp Italian seasoning $0.05
  • 1/4 tsp garlic powder $0.03

Instructions

  • Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
  • Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
  • Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
  • Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
  • In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the stromboli about an inch apart.
  • Bake the stromboli for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
  • Let the stromboli cool slightly before slicing and serving!

See how we calculate recipe costs here.

Notes

*You can use homemade pizza dough or store bought.

Nutrition

Serving: 1slice | Calories: 237kcal | Carbohydrates: 20g | Protein: 10g | Fat: 13g | Sodium: 553mg | Fiber: 1g
Side view of stromboli slices on a cutting board.

How to Make Stromboli – Step By Step Photos

Sliced mushrooms in a skillet with butter.

Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.

Sautéed mushrooms in the skillet.

Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.

Pizza dough rolled out into a rectangle.

Roll one large pizza dough out into a rectangle about 10×14 inches.

Provolone and mushrooms on pizza dough.

Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.

Pepperoni and mozzarella on pizza dough.

Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.

Stromboli being rolled up.

Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.

Seasoned oil mixture in a bowl.

Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.

Stromboli on a baking sheet seasoned and sliced.

Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.

Baked stromboli on the baking sheet.

Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.

Sliced stromboli on a wooden cutting board, viewed from above.

Let the stromboli cool until it can be easily handled, then slice and serve!

A slice of stromboli being dipped into a bowl of pizza sauce.

The post Stromboli appeared first on Budget Bytes.

Thai Oyster Mushroom Salad

Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 

Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors- lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish! 

10-Minute Mushroom Avocado Toast

Avocado toast? We’re not over it. It’s hard to beat the quick, easy, and savory goodness of this breakfast staple, but topped with subtly spicy sautéed mushrooms?! It’s a must-try, friends!
We love this mushroom avocado toast on its own as a snack, but…

10-Minute Mushroom Avocado Toast

Avocado toast? We’re not over it. It’s hard to beat the quick, easy, and savory goodness of this breakfast staple, but topped with subtly spicy sautéed mushrooms?! It’s a must-try, friends!

We love this mushroom avocado toast on its own as a snack, but it’s also perfect for breakfast with greens or alongside a fried egg. Just 1 pan, 7 ingredients, and 10 minutes required.

10-Minute Mushroom Avocado Toast from Minimalist Baker →

Portobello Fajita Tacos with Chipotle Pecan Pesto

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), c…

Portobello Fajita Tacos with Chipotle Pecan Pesto

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal! 

These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients!

Portobello Fajita Tacos with Chipotle Pecan Pesto from Minimalist Baker →

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.

Originally posted 6/11/2016, updated 8/8/2022.

Three Portobello Fajitas on a plate.

Portobello Mushrooms on a Budget

Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose! 

Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side. 

Make it Spicy or Mild

The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika. 

Meal Prep It!

The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!

For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.

What to Serve with Portobello Fajitas

Sweet Corn Salsa or Summer Sweet Corn Salad would be a wonderfully light and fresh contrast to these portobello fajitas. And if you want to dress them up a little bit more you could whip up a quick batch of Guacamole or Pico de Gallo

Roasted portobello and vegetables on a sheet pan.

Three portobello fajitas on a plate.

Sheet Pan Portobello Fajitas

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!
Course Dinner
Cuisine Southwest
Total Cost $10.81 recipe / $2.70 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 (two fajitas each)
Calories 423kcal
Author Beth - Budget Bytes

Ingredients

FAJITA SPICE MIX

  • 1 Tbsp chili powder* $0.30
  • 1/2 tsp chipotle powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1 tsp cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp sugar** $0.05
  • 1/2 tsp salt $0.03

FAJITAS

  • 2 portobello mushroom caps $3.99
  • 2 bell peppers (any color) $2.29
  • 2 yellow onions $0.64
  • 3 Tbsp olive oil $0.38
  • 8 small flour tortillas (6-inch) $1.00
  • 1 avocado $1.09
  • handful cilantro (optional) $0.25
  • 1 fresh lime $0.59

Instructions

  • Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
  • Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
  • Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
  • After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

Notes

*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.
**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.

Nutrition

Serving: 1Serving | Calories: 423kcal | Carbohydrates: 49g | Protein: 9g | Fat: 23g | Sodium: 782mg | Fiber: 9g

side view of three portobello fajitas on a plate.

How to Make Sheet Pan Portobello Fajitas – Step by Step Photos

Fajita spices in a wooden bowl.

Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt. 

Whole vegetables on a cutting board.

I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.

Sliced vegetables on a baking sheet.

Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.

Spices being sprinkled over the sliced vegetables.

Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.

Seasoned vegetables ready to roast.

Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.

Roasted vegetables on the sheet pan.

Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air. 

Finished fajita vegetables on the baking sheet with lime and cilantro.

After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.

Three portobello fajitas on a plate.

To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.

Overhead view of the fajita vegetables on a sheet pan.

Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!

Chipotle Portobello Oven Fajitas are an easy and flavor packed dinner perfect for summer. BudgetBytes.com

The post Sheet Pan Portobello Fajitas appeared first on Budget Bytes.

VIETNAMESE CHICKEN SOUP WITH NOODLES & SHIITAKE

Super flavorful, warming, and very comforting Asian chicken soup

This is a super flavorful, warming, and very comforting Asian chicken soup. This is an interpretation of Pho Ga, Vietnamese Pho soup with chicken. Here I add kaffir lime leaves and shiitake mushrooms. That’s how we get a simply stunning flavor. Or you can skip that and make a more classic version.

Vietnamese Chicken Soup with Noodles & Shiitake

Recipe

PREP TIME COOK TIME MAKES
5 minutes 150 minutes 3-4 servings

INGREDIENTS (serves 2)

  • 1 small chicken (½ chicken or 4 chicken thighs ~500 g, 1 lbs)
  • 1 onion
  • 50 g ginger (2 oz)
  • 4 cloves of garlic

  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 4 sprigs of badian
  • 8 cloves
  • 1 cinnamon stick
  • 4 kaffir lime leaves
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • ½ lime
  • Fresh or dried chili peppers, any hot sauce to taste

To serve:

  • 120 g rice noodles (4,5 oz)
  • 1 head of bok choy
  • 8 large shiitake mushrooms
  • 1 tbsp cilantro leaves
  • 1 bunch of mint leaves
  • 2 tbsp chopped green onions

INSTRUCTIONS

  1. Slice the onion into 4 pieces and the ginger into circles. Add the vegetable oil to a saucepan and fry the vegetables until the sides are dark black.
  2. Chop the chicken into large chunks. Add the chicken to the pot, cover with 2.5 liters of cold water, and bring to a boil. Remove the foam and simmer for 30 minutes over low heat. The broth should be just below boiling.
  3. Add the garlic cloves, coriander seeds, cinnamon, badian, kaffir lime, sugar, chili, and fish sauce. Cover and cook for 1.5 hours over very low heat.
  4. Add the coarsely chopped mushrooms and simmer for another 15 minutes.
  5. At the end, salt well. Taste the broth, it should be slightly over-salted.
  6. Strain the broth through a sieve. Take the chicken off the bone. Save the shiitake.
  7. Boil the noodles as indicated on the package. Drain in a colander.
  8. Cut the bok choy into 2 pieces, rinse well, and boil for 3-4 minutes in boiling water. It should stay crispy.
  9. Put the noodles, chicken, a bok choy half, and shiitakes into bowls or soup plates. Pour in the broth. Sprinkle herbs on top. Drizzle with lime juice and serve.

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What to Cook This Week?

Portobello Sandwich

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!…

A Couple Cooks – Recipes worth repeating.

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Portobello Sandwich

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

  • Portobello mushrooms
  • Olive oil
  • Soy sauce (or tamari)
  • Garlic
  • Smoked paprika, onion powder and salt
  • Worcestershire sauce
  • Artisan buns
  • Baby arugula or greens, pickles, and white onion , for serving
  • Horseradish sauce, for serving
Portobello Sandwich

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

  • Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
  • Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
  • Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Horseradish Sauce

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

Portobello Sandwich

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

Print
Portobello Sandwich

Portobello Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches

Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!


Ingredients

  • 6 medium (4 large) or 12 ounces portobello mushrooms
  • ¼ cup olive oil
  • 2 tablespoon soy sauce (or tamari)
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • 4 artisan buns
  • Baby arugula or greens, for serving
  • Pickles, for serving
  • Sliced white onion, for serving
  • 1 recipe Horseradish Sauce, for serving

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
  3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
  4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
  5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Sandwich
  • Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

A Couple Cooks - Recipes worth repeating.