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magazine fasteasyfresh 2008 01 roasted shrimp and mushrooms with ginger and green onions
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
4.0
(3.75)
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Briny, puckery, and buttery, piccata is too delicious to reserve for chicken.
5.0
(4.9)
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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Any variety of mushroom will love this glossy, tangy sauce.
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Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.
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Shrimp cocktail is all about the shrimp: big, fat, perfectly cooked gorgeous shrimp. Here’s how to do it.
4.6
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Dive into this shareable skillet with warm flatbread.
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This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.
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Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.
4.7
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This comforting, richly spiced Indian mushroom gravy is great for casual weeknight meals and dressed-up dinner parties alike.
4.6
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This Recipe is Guaranteed to Spice Up Your Summer
3.6
(3.58)
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This speedy weeknight dinner is anything but bland thanks to the flavorful combination of garlic, capers, fresh oregano, and lemon.
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
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Tossing shrimp into a quick and spicy pan sauce made with cocoa powder and lime juice makes for a flavorful weeknight dinner that comes together in no time.
4.6
(4.6)
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
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Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
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This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
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Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.
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(5)
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This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.
4.6
(4.6)
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Gently poached in an aromatic broth, these plump and juicy shrimp balls come together in a snap in the food processor for an easy weeknight meal.
3.3
(3.33)