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cooking.nytimes.com
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods
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Get Mushroom Ragu Recipe from Food Network
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
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Ground beef and porcini grilled burger, topped with Swiss cheese and sautéed onions and shiitake mushrooms.
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A classic creamy mushroom-potato gratin recipe.
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Oyster mushrooms are simmered in butter and cream and tossed with pasta, parsley, and Parmesan cheese in this quick and easy weeknight dish.
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A crispy and flavorful vegetarian stuffing made with cremini mushrooms, celery root, mushroom broth, and sage.
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Our lightened-up version of a chicken standby has all the intensity of the original. To preserve mushrooms' earthiness, wipe them clean with a damp paper towel instead of rinsing. To showcase their shape, slice through the stem.
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A savory bread pudding loaded with herbs and pecorino cheese.
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A flavorful dairy-free gravy recipe loaded with mushrooms.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
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A classic chicken pot pie recipe, with juicy poached chicken, leeks, cremini mushrooms, carrots, and peas under a flaky crust.