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Fish sauce adds a new depth of flavor to the classic grilled rib eye.
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Packaged gravy mix and mushrooms will amp up the flavor of turkey drippings for a rich, savory gravy.
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Pan seared flat iron steaks are served with mushrooms and shallots in a balsamic red wine sauce. I like these steaks because they are tender, but not so lean that they get tough if you over cook them.
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Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.
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Crimini mushrooms are stuffed with Cheddar cheese and bacon. This appetizer is an impressive and irresistible accompaniment to any meal.
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I just can't get enough grilled veggies. These grilled portabella mushrooms are my husband's favorite. I've been grilling everything though—zucchini, broccoli...
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This recipe is by Linda Wells and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles
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Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.
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Fantastic combination of everything delicious all stuffed into a bite-sized mushroom!