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For everyone who steers clear of the classic green bean casserole, this healthy side is a way to sneak in the Thanksgiving vegetable without reaching for a can of mushroom soup.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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The sharp flavor of spinach wilted in oil combines perfectly with fresh scallops sauteed lightly in garlic and oil, tossed with hot fettuccine, and served with a delectable sauce of cream of mushroom soup, fresh mushrooms and white wine.
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Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese.
Ingredients: mushrooms, onion, bread, oyster sauce, egg
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Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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Try this one on for size if you love mushrooms. Venison steaks are simmered in onion mushroom gravy. This is my husband's favorite (and we eat game at least 3 nights a week). Now THIS is good eatin'!
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This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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Get Coq au Vin Recipe from Food Network
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Sliced potatoes and pan-fried mushrooms are slow cooked together in a cheesy sauce for a luxurious side dish.