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Preheat oven to 450 degrees

  • 2 tablespoons olive oil preferably
  • extra-virgin
  • 3 cups thinly-sliced onion - (1 large)
  • 1/2 pound sliced cremini mushrooms
  • 1 homemade or prepared 9" pie crust
  • 4 ounces chevre (goat cheese) crumbled
  • 2 teaspoons coarsely-chopped fresh thyme or rosemary (or 1/2 tspn dried thyme or rosemary)
  • 2 medium tomatoes - (to 3) cut 1/4"-thk slices, then cut in half
  • Salt to taste
  • Freshly-ground black pepper to taste
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One at a time, place the veal scallops between 2 sheets of plastic wrap and pound gently with a meat tenderizer unt...

  • 8 veal scallops, 1/3" to 1/2" thk - (abt 1 lb total)
  • 1/3 cup all-purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 1 red bell pepper seeded, and thinly sliced
  • 1/2 pound white button mushrooms brushed clean, and sliced
  • 1/2 cup white wine
  • 2 ounces thinly-sliced prosciutto cut narrow strips
  • 1 tablespoon chopped fresh flat-leaf parsley
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In a large 12- to 14-inch saute pan, heat olive oil over medium heat

  • 4 tablespoons virgin olive oil
  • 8 veal medallions - (2 oz ea) from rack or loin
  • 2 ounces all-purpose flour
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 8 ounces domestic mushrooms quartered
  • 8 ounces Marsala wine (may substitute any light sweet sherry)
  • 2 tablespoons unsalted butter cold
  • 2 tablespoons chopped fresh thyme leaves (or 2 tspns dry thyme leaves)
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Heat oven to 350 degrees. Heat 2 tablespoons olive oil over high heat

  • 1/4 cup olive oil
  • 1 cup pecans coarsely chopped
  • 3/4 cup finely-chopped shallots
  • 2 pounds mushrooms sliced (a mixture of white, shiitake, crimini, and/or portobello)
  • 1 1/2 pounds baby spinach rinsed, dried
  • 1 sheet matzo
  • 1 tablespoon salt plus
  • 1 teaspoon salt divided
  • 1 teaspoon freshly-ground black pepper divided
  • 1 veal breast - (abt 7 lbs) trimmed, and slit horizontally to form pocket for stuffing
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Peel and dice the parsnips

  • 2 medium parsnips peeled, diced
  • 2 cups half-and-half
  • 1/2 cup heavy cream
  • Salt to taste
  • 4 egg yolks
  • 4 tablespoons butter divided
  • 12 ounces assorted wild mushrooms sliced (shiitake, oyster, hedgehog, chanterelle, black trumpets)
  • 2 whole shallots thinly sliced
  • lengthwise
  • Freshly-ground black pepper to taste
  • Fresh chervil (optional)
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Put cream of mushroom soup, curry powder, chopped onion, sherry and in a microwave-safe bowl

  • 1 can cream of mushroom soup - (10 1/2 oz)
  • 1/2 teaspoon curry powder - (to 1 tspn)
  • 2 tablespoons finely chopped onion - (to 4 tbspns)
  • 2 tablespoons dry or cream sherry
  • 2 tablespoons water
  • 1 can tiny peeled shrimp - (4-oz)
  • 1 tablespoon water - (to 2 tbspns)
  • 3 cups leftover cooked rice
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Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-in...

  • 1 pound fresh white mushroom
  • 2 large onions - (abt 1 lb)
  • 1 medium eggplant - (abt 1 lb)
  • 2 medium zucchini - (abt 1 lb)
  • 1 large sweet red bell pepper - (abt 8 oz)
  • 2 large ripe tomatoes - (abt 1 lb)
  • 2 tablespoons olive oil
  • 4 teaspoons finely-chopped garlic
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
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Shake with ice in 6 ounce glass and serve

  • 2 ounces Amaretto
  • 1/2 ounce Kahlua
  • 1/2 ounce Vodka
  • 1 ounce cream
  • 1 fresh white or brown button mushroom
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Break up crabmeat into chunks and set aside

  • 1 pound backfin crabmeat
  • 1 medium onion minced
  • 3 tablespoons butter or margarine
  • 1 can cheddar cheese soup
  • 1 teaspoon dry mustard
  • 1 tablespoon parsley flakes
  • 12 teaspoons nutmeg
  • 1 egg beaten
  • 30 medium mushroom caps
  • Bread crumbs
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Preheat oven to 450 degrees

  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms sliced
  • 1 teaspoon minced garlic
  • 8 ounces boneless skinless chicken breast cut thin strips
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 cup diced Roma (plum) tomatoes
  • 1/3 cup dry Marsala or Sherry
  • 2 pounds pizza dough
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons grated parmesan cheese
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In large saucepan, over medium-high heat, heat oil

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 pound crimini mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
  • 8 ounces fresh shiitake mushrooms cleaned, stems
  • removed and caps sliced - (abt 2 1/2 cups)
  • 2 teaspoons finely-chopped garlic
  • 1 can ready-to-serve vegetable broth - (14 oz) (or chicken broth)
  • 1 1/2 cups water
  • 1/3 cup tomato sauce
  • 1 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 2 cups chopped watercress
  • 1/2 package enoki mushrooms - (3.5 oz) trimmed
5/5 (1 Votes)

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Preheat oven to 375 degrees

  • 1 tablespoon olive oil
  • 1 pound fresh white mushrooms cleaned, trimmed, and thinly sliced - (abt 5 cups)
  • 8 tablespoons freshly-grated Parmesan cheese divided
  • 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
  • 1/4 cup prepared pesto sauce
  • 1 cup instant polenta or cornmeal
  • 2 cups prepared tomato sauce heated
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