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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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This simple chicken curry recipe with curry powder and ground ginger can be served on rice or noodles.
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A convenient spin on cashew chicken, this approach uses canned soups as the sauce base for a filling chicken-and-rice casserole.
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This creamy soup packed with mushrooms and onion comes together in less than half an hour.
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A quick and easy alternative to regular Sloppy Joes, these are made with ground beef in a creamy white sauce.
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.
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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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Rice flavored with onion, mushrooms, and chicken bouillon is the perfect side dish to any meal.