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In a bowl combine the mushroom soup with beef broth,minced onion, beef bouillon, onion powder, crushed celery seed,...

  • 1 – 10 oz. can cream of mushroom soup, undiluted
  • 1 – 10 oz. can low sodium beef broth
  • 1/4 cup dried minced onion
  • 1/8 cup beef bouillon powder
  • 1 1/16 tsp onion powder
  • 1/8 tsp crushed celery seed
  • 1/8 tsp sugar
  • 2 Tbl fresh minced garlic
  • 1 Tbl Worcestershire sauce
  • 3 lb Eye of Round Roast
  • 1/4 cup flour
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 3 Tbl extra virgin olive oil
  • 2 cups sliced mushrooms
  • 2 Tbl corn starch
  • 3 Tbl milk
0/5 (0 Votes)

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Another great soup from The Silver Palate shop, from Manhattan, in the late 70's

  • 2 oz dried crepes, morels or chanterelles
  • 1/4 cup Madeira wine
  • 8 Tbsp (1 stick) sweet butter
  • 2 cups finely chopped yellow onions
  • 2 pounds fresh mushrooms
  • salt and freshly ground black pepper, to taste
  • 4 cups Chicken Stock
  • 1 pint heavy cream (optional)
0/5 (0 Votes)

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1. Cut up the mushrooms and fry up on butter

  • 1 lb oyster mushrooms
  • 1 large shallot finely chopped
  • 2 Tbsp port
  • 3 Tbsp butter
  • Lb veal
  • 1/4 cup glace de viande
0/5 (0 Votes)

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Preheat over to 425. Combine tomatoes, 2 tablespoons oil and oregano in small bowl, toss to blend

  • 1 pound plum tomatoes, quartered, lengthwise, seeded, wedges halved
  • 5 tablespoons of olive oil
  • 1 tablespoon of oregano
  • 12 ounces of penne
  • 6 small portobello mushrooms, dark gills removed, caps sliced
  • 4 green onions, thinly sliced 3 garlic cloves, minced
  • 3/4 pound of chicken tenders, halved lethwise, then halved crosswise
  • 1 cup crumbled feta
  • 1 cup grated Parmesean cheese
  • 1/2 cup low salt chicken broth
  • 1/4 dry white wine
0/5 (0 Votes)

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Dry your chicken breasts with paper towels and season well with salt and pepper

  • 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  • salt and pepper
  • 1 Tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 Tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
  • 2 Tablespoons chopped parsley
1.5/5 (2 Votes)

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In a large non-stick skillet, melt butter over medium heat until lightly browned, about 3 minutes

  • 3 tbsp. unsalted butter
  • 1 shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup sliced shitake mushrooms
  • Pinch each salt and pepper
  • 2 cups fresh fiddleheads, cleaned and trimmed
  • 1 pkg (500 g) gnocchi
  • 1/2 cup grated Parmesan cheese
0/5 (0 Votes)

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From: Tavern on the Green, New York, NY

  • 2 cups shiitaki mushrooms, cleaned and stemmed (stems reserved)
  • 2 cups Portobella mushrooms, cleaned and stemed (stems and grills reserved)
  • 4 cups crimini mushrooms, cleaned, stemed, and sliced (stemed reserved)
  • 1 cup domestic mushrooms, cleaned, stemmed, and sliced (stemed reserved)
  • 2 large onions, peeled and sliced (divided)
  • 2 head of fennel, sliced (tops reserved)
  • 1/2 stick unsalted butter
  • 2 whole russet potatoes, peeled, sliced thin
  • 1 quart chicken stock or broth, plus 1/2 cup
  • 1 bunch fresh thyme
  • 1/4 cup garlic, peeled and chopped
  • Salt and pepper, to taste
  • Garnish: Truffle oil and Porcini powder
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This dish is rich enough to serve at a dinner party yet easy enough to make in one pan, except for boiling the past...

  • 3 ounces pancetta, cut into small dice (see headnote)
  • 1/2 cup skinned hazelnuts, for garnish
  • Salt
  • 1/2 ounce dried porcini mushrooms, rehydrated in 1/2 cup boiling water
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 or 2 shallots, minced (2 tablespoons)
  • 1 cup (about 8) baby bella/cremini mushrooms, cut into 1/2-inch dice
  • 1/2 cup white vermouth
  • 1 cup heavy cream
  • Freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 6 ounces fresh egg linguine
  • 6 ounces fresh spinach linguine
  • 1 cup frozen peas (optional)
  • 1/4 cup minced flat-leaf parsley leaves, for garnish
  • Freshly grated Parmigiano-Reggiano cheese, for garnish
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Combine first 3 ingredients & mix thoroughly

  • 1 clove of garlic
  • 1/4 c. olive oil
  • 2 tbs. wine vinegar
  • 2 4oz. cans whole mushrooms, drained.
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Yield: 3 servings 5 points plus

  • 1 (16-ounce) tube of polenta, cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/3 cup sun-dried tomato Alfredo sauce (such as Classico)
  • 1/4 cup chopped fresh basil
  • 1/4 cup (1 ounce) shredded fontina cheese
0/5 (0 Votes)

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Clean and dry mushrooms; slice thin

  • 2 lbs. of assorted mushrooms (such as criminal, shiitake, portobello, oyster, morel, chanterelle, or domestic)
  • 2 shallots
  • 2 cloves of garlic, minced
  • 1 quart of chicken, veal, or vegetable consommé
  • 1 tsp. thyme leaves
  • 1/4 cup dry sherry
  • 1/4 cup of butter or olive oil
  • Parsley, chopped
  • Salt and pepper to taste
0/5 (0 Votes)

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Clean mushrooms, and remove all stems

  • 10 large mushroom caps
  • 2 tbsp. butter
  • 8 oz cream cheese
  • 1/2 cup thinly sliced Spence Smoked Salmon
  • 2 tbsp. cut chives
  • 1/4 dried mustard powder
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SMOKED SALMON & CHIVE STUFFED MUSHROOMS Serves 3-4 Eye of Round Roast with Mushroom and Onion Gravy