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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fettuccine pasta is tossed in a creamy, cheesy Alfredo sauce with shrimp and mushrooms in this weeknight recipe sure to be a crowd-pleaser.
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Spinach, crumbled bacon, and mushrooms are topped with a warm tangy dressing in this delicious salad.
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Get Easy Chicken-Mushroom Quesadillas Recipe from Food Network
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This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
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Fresh asparagus and mushrooms are wonderful when baked together in a cheesy frittata!
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Sauteed mushrooms make a wonderfully savory filling in these chicken rolls sauced with heavy cream.
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Homemade crepes are filled with a savory chicken and mushroom sauce to make this rich and delicious dinner dish ready in about 1 hour.
cooking.nytimes.com
These can be prepared ahead and frozen for two weeks or refrigerated for two days.
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This delicious symphony of asparagus, portobello mushrooms, crispy bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.
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Sausage and mushrooms are baked into this 2-cheese quiche for a crowd-pleasing breakfast or dinner.
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Crisp, buttery phyllo cups are filled with a cooked sausage-mushroom mixture and topped with shredded cheese in this easy, bite-size appetizer.