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This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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Get Wild Mushroom Risotto Recipe from Food Network
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Homemade creamed chip beef is baked with scrambled eggs and bacon creating a crowd-pleasing casserole.
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Pair this delicious quiche with a fresh fruit salad for a simple yet substantial brunch.
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A great change to the usual grilled burgers. These burgers are stuffed with ham, cheese, mushrooms, and onions then slow grilled. Grill over hickory or mesquite wood if possible for better flavor! A sure family pleaser!
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This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.
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Tilapia, always quick and easy to cook, gets an Italian update with capers and fresh mushrooms.
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Chopped mushrooms and onions keep these turkey burgers perfectly moist on the grill. Blue cheese rounds out this quick favorite with a flavor you'll find irresistible!
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I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.