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cooking.nytimes.com
At this year’s Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply “The Mix”), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base I recommend using pre-sliced mushrooms for this – then the mix goes very quickly
Ingredients: olive oil, mushrooms
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If you love mushrooms, you'll love this easy hot appetizer. Sauteed mushrooms are baked with cheese inside a flaky crust. Poppy seeds may be used in place of sesame seeds.
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Get Mushroom and Grape Crostini Recipe from Food Network
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Meatiness from portobello mushrooms gives turkey a boost of flavor.
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Get Mushroom-Spinach Stuffed Shells Recipe from Food Network
cooking.nytimes.com
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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Spinach, crumbled bacon, and mushrooms are topped with a warm tangy dressing in this delicious salad.
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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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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.
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This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!