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Pour the wine in a bowl and heat in the microwave on high for 10 seconds

  • 1/4 cup Madeira
  • 1/4 oz. dried porcini mushrooms
  • 2 cups fresh King Oyster mushrooms
  • 1 Tbsp. plus a pinch coarse salt
  • 3 Tbsp. olive oil
  • 1 shallot, finely chopped
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 smoked boneless duck breast (about 10 oz), (or goose, chicken or turkey breast)
  • 2 tsp. chopped fresh rosemary
  • 1 cup homemade chicken stock or reduced sodium chicken broth
  • 1 lb. pappardelle
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Chopped flat-leafed parsley
  • Add garlic and cream, if desired
0/5 (0 Votes)

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In a small saucepan over medium heat, combine the minced onion, vinegar and tarragon

  • 2 Tbsp. minced sweet onion
  • 1 Tbsp. tarragon vinegar
  • 1/4 tsp. dried leaf tarragon
  • 6 Tbsp. butter
  • 4 oz. mushrooms, chopped
  • 1/2 cup heavy cream, divided
  • 2 egg yolks, lightly beaten
  • 1 tsp. lemon juice
  • dash of cayenne pepper
  • 3 chicken breasts, halved
  • 2 Tbsp. minced onion
  • 1/2 tsp. garlic salt
  • 1/4 tsp. paprika
0/5 (0 Votes)

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1) Mix garlic and balsamic vinegar in a self-sealing plastic bag

  • 4 medium garlic cloves, crushed
  • 1/2 cup balsamic vinegar
  • 3/4 lb boneless, skinless chicken breast
  • 1/4 lb whole Portobello mushrooms
  • 4 slices Vidalia onion
  • 4 slices brioche bread (or any egg-based bread)
  • olive oil spray
0/5 (0 Votes)

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Melt butter in saucepan over low heat; add onion and cook until soft but not coloured, stirring occasionally

  • Mushroom Pate
  • Metric Ingredient Imperial
  • 40 ml butter 3 tbsp
  • 1 onion, finely chopped 1
  • 250 ml mushrooms, finely chopped 1 cup
  • 1 bunch of watercress, finely chopped
  • 250 ml cream cheese 1 cup
  • - drop soy sauce -
  • 2 ml caraway seeds 1/2 tsp
  • - black pepper to taste -
0/5 (0 Votes)

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Saute the mushrooms on med-high heat till chanterelles brown

  • 1 lb. Each of Chanterelle, Morel & Porcini Mushrooms
  • 1/3 C. Shallots, chopped
  • 3 Tbsp. Garlic, chopped
  • 1 tsp. Thyme, chopped
  • 6 Tbsp. Dry White Wine
  • 2/3 C. Grated Parmesan Cheese
  • 6 Tbsp. Mascarpone Cheese
  • 1/2 Bunch Italian Flat-Leaf Parsley
  • Salt & Pepper to Taste
  • 3 Sheets Fresh Pasta
0/5 (0 Votes)

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Saute mushroom in 1 tbsp olive oil until browned and liquid is evaporated

  • 6 tbsp flour
  • 7 tbsp olive oil
  • 1/4 cup onion, diced
  • 1/4 cup carott, diced
  • 1/4 cup celery, diced
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 cup mushrooms, thinly sliced
  • 3 cups vegetable broth
  • 2 tbsp soy sauce
  • 1/2 tsp honey
  • salt and pepper to taste
4.5/5 (2 Votes)

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Preparation: Wash fiddleheads several times in cool water to remove grit and chaff

  • • fiddleheads
  • • mushrooms
  • • garlic
  • • shallots
  • • butter
  • • garlic
  • • garlic oil
  • • salt and pepper
0/5 (0 Votes)

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1. Clean mushrooms with damp paper towel

  • 20 large mushrooms
  • 2 tablespoons butter or margarine
  • 1/4 cup finely chopped red pepper
  • 1/2 cup heavy cream
  • 1/3 cup crumbled blue cheese
  • 1 1/2 cups cooked rice
  • 1 tablespoon minced fresh basil
  • 1/8 teaspoon ground white pepper
  • fresh basil, chopped, for garnish
0/5 (0 Votes)

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Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm

  • 2 packages (9 ounces each) cheese-filled tortellini
  • 2 Tbs olive oil
  • 1 lb fresh white mushrooms, sliced (about 5 cups)
  • 1 tsp minced garlic
  • 1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
  • 1 jar (7 ounces) roasted red peppers, diced
  • 3/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 cup grated Parmesan cheese
0/5 (0 Votes)

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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo...

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve
0/5 (0 Votes)

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Melt butter in large, heavy-bottomed Dutch oven over medium-low heat; when foaming subsides, add shallots and saute...

  • 6 tablespoons unsalted butter
  • 6 large shallots , minced (about 3/4 cup)
  • 2 small cloves garlic , minced (about 1 1/2 teaspoons)
  • 1/2 teaspoon ground nutmeg , freshly grated
  • 2 pounds white button mushrooms , wiped clean and sliced 1/4 inch thick
  • 3 1/2 cups chicken stock or canned low-sodium chicken broth
  • 3 cups hot water
  • 1/2 ounce dried porcini mushrooms , rinsed well
  • 1/3 cup dry sherry or Madeira
  • 1 cup heavy cream
  • 2 teaspoons lemon juice from 1 lemon
3/5 (3 Votes)

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Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking

  • The Grilled Sturgeon:
  • 4 sturgeon fillets (6 to 7 ounces)
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons olive oil
  • 1 teaspoon course ground black pepper
  • pinch of kosher salt or sea salt
  • The mushroom & thyme saute:
  • 1/2 cup button mushrooms (sliced)
  • 1/2 cup shitake mushrooms (sliced)
  • 1/2 cup oyster mushrooms (sliced)
  • 1/4 cup of shallots (sliced)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 teaspoon fresh thyme
  • 1/4 cup chicken or vegetable stock (canned)
  • 2 tablespoons dry white wine
  • pinch of salt and ground black pepper
0/5 (0 Votes)

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Grilled Sturgeon with Mushroom Saute Pappardelle With Smoked Duck And Wild Mushrooms