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This is a cozy, savory side dish flavored with basil and mushrooms.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
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Marcia Kiesel uses porcini mushrooms to make her chicken thigh sauté with roasted garlic cloves.
cooking.nytimes.com
If you have made the mushroom ragoût, this tart is quickly assembled You need about 2 cups of the ragoût for the filling.
Ingredients: wheat, mushroom, eggs, milk, gruy, parmesan
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Stone-ground grits are flavored with broth-infused morel mushrooms and Parmesan cheese in this easy, flavorful, vegetarian dish.
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Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions.
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This delicious chicken casserole made with oyster, shiitake, and cremini mushrooms coated with a creamy sauce is sure to be a crowd-pleaser.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.