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cooking.nytimes.com
This is a very hearty, chunky soup filled with bits of browned mushroom and silky baby spinach A combination of sweet and savory spices – cinnamon, coriander and cumin – gives it a deep, earthy richness For the most complex flavor, use several kinds of mushrooms and cook them until they are dark golden brown and well caramelized.
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Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.
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A vegetarian spinach and mushroom enchiladas recipe.
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Worcestershire and soy sauces enliven creamed chicken with rice.
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Get Coq au Vin Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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Vegetables, noodles, and beef are served in a steaming, flavorful broth made with dashi, mirin, and soy sauce in this Japanese dish, sukiyaki.
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Get Seared Scallops with Caper, Shiitake and Green Onion Relish Recipe from Food Network
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Cooking this pilaf in a rice cooks saves space on your stove for cooking other things. Make this vegetarian by using vegetable bouillon instead.
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For this perfect vegetable taco recipe you will to get summer squash, cremini mushrooms, poblano peppers, mustard greens, and onion.