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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 hearty vegetarian casserole recipe with porcini, chanterelle, and cremini mushrooms covered in a creamy blue cheese sauce.
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This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mix up a batch of this fruit daiquiri made with white rum, strawberry daiquiri mix, mango, and pineapple on a hot summer day.
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For most cooks, paella is a time-consuming production best saved for that Saturday evening dinner party But this one, made just with a collection of sausages and very little fuss, produces a satisfying one-pot dinner in hardly more time than it takes to baby-sit a risotto Sip a glass of earthy, meaty Châteauneuf-du-Pape alongside.
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When you want to find a vegetarian replacement for beef broth, try this homemade mushroom broth for rich, earthy flavor without the meat.
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Shrimp, scallops, and asparagus are simmered together with lime, curry, and coconut milk to create a delicious seafood curry!
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This easy mushroom broth recipe makes the perfect base for soups, stews, gravies, and risottos.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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Recipe By: Grace Parisi
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