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Saute onion, garlic, thyme, tarragon, olive oil and butter (2-3 minutes - medium heat)

  • 1 onion (peeled and finely diced)
  • 2 cloves garlic
  • sprig fresh thyme and tarragon
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 cups mixed mushrooms
  • 4 cups vegetable broth
  • salt & pepper
  • splash balsamic vinegar
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Italian dish Serve with egg noodles Use veal as an alternate meat

  • 1/3 cup flour
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Marjoram leaves
  • 1 teaspoon Minced Onions
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper - coarse
  • 1 teaspoon Basil Leaves
  • 3/4 teaspoon Parsley Flakes - garnish
  • 3 tablespoons of butter, divided
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine (usually next to the Port)
  • 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
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Pikelets are very small pancakes widely enjoyed throughout the former British Commonwealth as both a savoury and a ...

  • PIKELETS
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 tsp (2 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) cold mashed potatoes
  • 1 egg
  • 6 tbsp (90 mL) water
  • 1 tsp (5 mL) finely chopped fresh parsley
  • 1 to 2 tbsp (15 to 25 mL) peanut or other vegetable oil
  • MUSHROOMS
  • 8 oz (250 g) mixed fresh mushrooms such as button, cremini and oyster
  • 1/2 tsp (2 mL) salt
  • 1 tbsp (15 mL) olive oil
  • 11/2 tsp (7 mL) lemon juice
  • 1 tbsp (15 mL) finely chopped fresh parsley
  • 2 or 3 grindings black pepper
  • 1/4 cup (50 mL) sour cream or crème fraîche
  • 1 to 2 green onions, minced, or 2 tbsp (25 mL) finely snipped chives
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Stuffed Mushrooms Delicious mushrooms stuffed with a crab filling

  • portella mushrooms and regular white mushrooms.
  • 1/2 small onion chopped
  • 3ozs of cream cheese
  • italian bread crumbs
  • parmesan cheese
  • Italian sheddred cheese
  • 1/2 pkg of imiatation crab meat
  • garlic powder, to taste
  • tyme and rosemary to taste
  • 3 tablespoons of butter, more if needed
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A juicy, satisfying quesadilla

  • 4 large portobello mushrooms
  • 1/4 cup (50 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • Salt and freshly ground pepper
  • 4 large flour or whole wheat tortillas
  • 2 cups (500 mL) grated Monterey Jack Cheese
  • 1 cup (250 mL) chunky tomato salsa
  • 1/4 cup (50 mL) coriander leaves
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Heat oven to 400° F. Pat the chicken dry with paper towels

  • 1 4-ounce boneless, skinless chicken breast
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1/4 yellow onion, thinly sliced
  • 4 ounces button mushrooms, quartered
  • 1 clove garlic, thinly sliced
  • 1 medium tomato, diced
  • basil and oragano to taste
  • small can sliced olives (optional)
  • 1/2 cup cooked brown rice (optional)
  • oregano & basil instead of parsley
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1. COOK I pkg (375 g) CATELLI BISTRO Vegetable Fusilli for 7 min or until tender

  • see below
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1. Broil peppers in oven for 15 minutes or until charred, turning often

  • 2 bell peppers, any color
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 cup chopped mushrooms
  • 1/2 cup sliced onions
  • 1 green onion, chopped
  • 2/3 cup chicken stock
  • 2 tbsp dry white wine
  • 1 1/2 cups whipping (35%) cream
  • 1 tsp minced anchovies
  • 1 cup grated provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb penne
  • 1/4 cup butter
  • 1/2 cup toasted pine nuts
  • 2 oz arugula, washed and chopped
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In a sauce pan, saute mushrooms and garlic in butter

  • 1 cup sliced fresh mushrooms
  • 2 cloves minced garlic
  • 1/4 c. butter
  • 1 can cream of mushroom soup
  • 1 cup half and half
  • 1 tsp. minced fresh rosemary
  • 1/2 tsp. paprika
  • 2 T minced chives
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Steak Tips with Peppered Mushroom Gravy

  • Ingredients
  • 2 cups uncooked egg noodles
  • Cooking spray
  • 1 pound top sirloin steak, cut into 3/4-inch pieces
  • 1 tablespoon butter
  • 2 tablespoons finely chopped shallots
  • 1 (8-ounce) package presliced baby bella mushrooms
  • 1 teaspoon minced garlic
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups fat-free, less-sodium beef broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 3 fresh thyme sprigs
  • 1 teaspoon fresh thyme leaves (optional)
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For the Salmon: 1. Season the salmon fillets with salt and pepper on all sides

  • The Salmon:
  • 4 (5-ounce) salmon fillets, boneless and skinless
  • 4 tablespoons butter, melted
  • 4 sheets phyllo dough
  • 3 tablespoons canola oil
  • fine salt and ground white pepper to taste
  • The Soy-Mustard Vinaigrette:
  • 3 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup lime juice
  • 6 tablespoons olive oil
  • 2 teaspoons cut chives
  • fine sea salt and freshly ground black pepper
  • The Mushroom Casserole:
  • 1 pound mixed mushrooms such as cremini, chanterelles, porcini or morels
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 small shallot minced
  • 2 cloves garlic, minced
  • fine sea salt and freshly ground white pepper to taste
  • 1/2 cup chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon chopped parsley
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RECTIPEZZAR 15 PREP 35 COOK Calories 480 Calories from Fat 277 (57%) Amount Per Serving %DV Total Fa...

  • 6 boneless skinless chicken breasts
  • 6 slices ham (I use old fashioned or honey)
  • 6 slices swiss cheese
  • 1 (10 1/2 ounce) can mushroom soup (I really like Campbell's Golden Mushroom)
  • 2 cups sour cream
  • 1 cup fresh sliced mushrooms
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