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Spinach and artichokes mingle in a creamy and cheesy sauce for a tasty dip.
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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This Thai shrimp soup with button and straw mushrooms starts with a stock made from shrimp shells combined with slices of galangal, kaffir lime leaves, lemon grass and fish sauce. Garnish with cilantro.
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Whole wheat dough filled with a raisin and date filling is rolled out into these sweet Indian flatbreads, or holige, pan-fried in ghee.
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A DIY version of the store-bought main dish, filled with plenty of mushrooms, miso, and fresh herbs.
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The bread machine does the heavy work, but you still boil and bake these bagels. Top them with poppy seeds, garlic or whatever pleases you.
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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Skillet browned pork chops with bread cubes, butter, chicken broth, celery, onion and mushroom soup, then baked to perfection. These chops will please most anyone.
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Frozen Tater Tots®, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic in this recipe.
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This is a playful vegan take on osso buco that uses carrots instead of veal.
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Fresh rosemary flavors this creamy casserole of cubed pork, sweet corn, and pierogies.