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Broccoli is mixed with bread stuffing mix, topped with a creamy cheese sauce, and baked until the cheese is bubbly and golden.
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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This creamy soup packed with mushrooms and onion comes together in less than half an hour.
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.
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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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Rice flavored with onion, mushrooms, and chicken bouillon is the perfect side dish to any meal.
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Dress up a traditional grilled cheese sandwich with fresh mushrooms and baby spinach.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
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Spinach, mushrooms, and celery pack a nutritious punch in this light golden soup made without cream but just as rich and satisfying.