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This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Portobello mushrooms are a great option for a vegan or vegetarian main course, because they are large enough to fill a plate, and can be stuffed with a variety of flavors For reader Dianne Wenz of West Orange, small stuffed mushrooms were always a holiday side dish -- until the year she decided not to serve them "I didn't make them one year, thinking no one would notice, but my dinner guests were disappointed that they were missing from the holiday table,” said Ms
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This savory quiche features sausage and mushrooms.
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Get Deviled Kidneys Recipe from Food Network
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Ground beef is used in place of beef strips in this simple and fast beef stroganoff sauce recipe, which tastes great over noodles or mashed potatoes.
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This is an great side with mashed potatoes and chicken! Company loves this one and so does my husband. Not the boring everyday plain peas. These peas are combined with mushrooms and onion in a savory cream sauce.
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Sautéed mushrooms can make almost any inexpensive red wine taste better!
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Fresh morels are cooked in butter with garlic, then simmered in cream in this rich and delicious soup.
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Scrumptious mushroom rice! Simple as can be!
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Get Mushroom Grits Quiche Recipe from Food Network
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Get Mushroom-Hummus Soup Recipe from Food Network
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A simple mushroom spinach pizza, much better then takeout pizza!