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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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Eggs, Cheddar cheese, sausage, mushrooms, and bread are baked into a crowd-pleasing, breakfast strata even your pickiest of eaters will be going back for seconds.
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This wild mushroom and beef stir-fry recipe uses leeks, flank steak, and a variety of wild mushrooms.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Make these gourmet burgers, fragrant with truffle oil and red wine, slider-style as an appetizer or as full-sized burgers.
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Host a Japanese hot pot party with this recipe for traditional beef sukiyaki cooked tableside in a savory broth with enoki mushrooms.
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This Gorgonzola and tofu scramble with mushrooms and spinach is a quick and easy way to prepare tofu for breakfast, lunch, or dinner.
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Chef John uses a nice light sauce on his lobster thermidor. And you can prep these ahead of time and just pop them in the oven when your guests arrive!
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A classic creamy chicken and mushroom spaghetti recipe. You will need a yellow onion, cremini mushrooms, thyme, cooked chicken, milk, and Parmesan.
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Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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The hearty taste of kale makes a perfect match for cremini mushrooms, cream, and sharp Asiago cheese in a tasty dish to put alongside any meat, fish, or poultry.