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Simple Vegetarian Pleasures

  • 6 tsp Butter, divided
  • 4 golf ball-size shallots, each quartered
  • Pinch sugar
  • 4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
  • Salt
  • Freshly ground black pepper to taste
  • 1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
  • 3 tablespoons soft mild goat cheese
  • 4 large eggs
  • 2 tablespoons water
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Preheat oven to 350 degrees F

  • 1 package boneless, skinless chicken breasts - 5 per package
  • 1 carton sliced mushrooms, finely chopped
  • 11 oz diced white onion
  • bag of baby spinach, roughly chopped
  • 3 Tbsp Adams Reserve Sun-Dried Tomato Bread Dipper
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp olive oil
  • 1 jar Orti Di Calabria Vodka Sauce
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GNOCCHI: Preheat oven to 400°

  • GNOCCHI:
  • 3 large Russet potatoes
  • 2 large egg yolks, beaten
  • 1 ‑2 cups all purpose flour (may not use all)
  • 1/2 teaspoon fine sea salt
  • Few gratings nutmeg (optional)
  • MUSHROOM SAUCE:
  • 1 ‑1/4 pound cremini mushrooms, wiped and trimmed
  • .07 ounce package dried porcini mushrooms (or equivalent weight loose)
  • 2 cups homemade chicken stock
  • 1/4 cup dry white Italian wine
  • 2 plump cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup coarsely chopped Italian parsley
  • 3 Tablespoons extra virgin olive oil
  • 2 ‑3 Tablespoons butter
  • 1 Tablespoon white truffle oil
  • Fresh grated parmesan to garnish
  • Salt
  • Fresh black pepper
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Heat oil in medium pot over medium heat

  • 8 manicotti tubes
  • 1/4 lb Monforte Toscano or Italian
  • Percorino Toscan, 1 cup grated cheese
  • 1 Tbsp shaved almonds
  • TOMATO SAUCE
  • 1 T olive oil
  • 1 cup diced onion
  • 1 T minced garlic
  • 1 can (796 g) diced tomatoes
  • 1/3 cup tomato paste
  • Salt and pepper
  • SPINACH BECHAMEL
  • 1 T olive oil
  • 1 bag (255 g) pre-washed spinach
  • 2 cups whole milk
  • 1 bay leaf
  • 4 T butter
  • 3 T flour
  • Pinch of nutmeg
  • Salt and pepper
  • MUSHROOM FILLING
  • 2 T butter
  • ¼ cup diced shallots
  • 1 lb. Button mushrooms, finely chopped
  • 1 T fresh lemon juice
  • Salt and pepper
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slice mushrooms. blanch for 1-2 minutes in lightly salted boiling water

  • 1 lb mushrooms
  • 1/4 c lemon juice
  • 1/2 c olive oil
  • 1 clove garlic, crushed
  • Salt and Pepper to taste
  • 2 t chives
  • 2 ripe avocadoes
  • Salad Greens
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Cut the filet into 1/4 in

  • 1 lb. filet mignon or filet mignon tips
  • 1 Tbs. cooking oil
  • 2 Tbs. butter
  • 1 onion chopped finely
  • 1/2 lb. white mushrooms, cut in half
  • 6 oz. shiitakes mushrooms, stems removed, caps cut in half
  • 1 tsp. salt
  • 1 tsp. flour
  • 2/3 cups chicken stock
  • 1/8 tsp. black pepper
  • 1/2 cup heavy cream
  • 2 tsp. Dijon mustard
  • 1 1/2 tsp. Chimayo or ancho chili powder (medium hot)
  • 1 Tbs. paprika
  • 1/2 lb. wide egg noodles
  • 1/4 cup sour cream
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh parsley
  • 1 tsp. fresh thyme, optional
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Can be made 1 day ahead. chill uncovered until cold then cover and chill

  • 6 T olive oil
  • 18 shallots, peeled
  • 1 pound button mushrooms, thickly sliced
  • 6 garlic cloves,chopped
  • 2 t minced fresh rosemary
  • 6 1 1/2 thick veal shank pieces ( 10 oz ea )
  • flour
  • 3 ( 14 1/2 oz) cans chicken broth
  • 3/4 oz dried porcini mushrooms rinsed
  • 1 (15 oz) can diced tomatoe in juice drained
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Heat olive oil in soup pot

  • 2 * 2 tablespoons extra-virgin olive oil
  • 1 * 1 large yellow onion, chopped
  • 3 * 3 garlic cloves, peeled and minced
  • 4 * 4 cups shiitake mushrooms, cleaned and quartered
  • 4 * 4 cups oyster mushrooms, cleaned and quartered
  • 8 * 8 ounces button mushrooms, cleaned and sliced
  • 1 * 1 cup dry sherry
  • 4 * 4 cups white beans (canned), rinsed
  • 2 * 2 bunches of your favorite winter greens, chopped (kale, Swiss chard or broccoli leaves)
  • 4 * 4 quarts low-sodium vegetable broth
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Mix ground meat w/ seasonings and fry in a little oil to brown

  • 1 # ground round
  • 1 onion chopped
  • 2 tsp. minced garlic
  • 2 tbsp. parsley
  • 1 egg
  • 1/4 c italian bread crumbs
  • salt & pepper
  • 1 can green beans
  • 2 cans of golden mushroom soup
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Preheat oven to 425 degrees

  • 8 0z. package cream cheese
  • 4 oz. can crab meat drained
  • 2 green oinions finely chopped
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tbsp. lemon juice
  • Dash Tabasco sauce
  • 30 mushrooms
5/5 (1 Votes)

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1. Preheat oven to 425°F

  • 2 1/2 -inch thick slices French baguette, sliced on a diagonal
  • 1-2 tablespoons extra virgin olive oil, plus extra for toasting bread
  • 2 portobello mushroom tops, finely diced
  • 1 clove garlic, finely minced
  • 1 tablespoon finely minced flat-leaf parsley
  • Salt, to taste
  • Freshly ground black pepper
  • 2 ounces fontina cheese
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Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book

  • 4 1-inch-thick pork rib chops on the bone
  • Salt and freshly ground black pepper
  • 8 fresh sage leaves
  • 4 1-inch-thick slices Gruyere cheese
  • 8 thin slices Black Forest ham
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
  • 2 tablespoons unsalted butter
  • 1 pound white button mushrooms, sliced
  • 2 garlic cloves
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock or broth
  • 1 tablespoon Dijon mustard
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Ham and Cheese-Stuffed Pork Chops with Lot-o'-Mushrooms Sauce Eggs - Portobello Mushroom and Caramelized Shallot Omelet