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cooking.nytimes.com
I like to use this as a gravy at Thanksgiving, instead of actual gravy, but that is far from its only use I serve it on its own, as a side dish, as the base for a risotto and a filling for a pie, taco and quesadilla, as a sauce for pasta and an omelet filling You can make it with all wild mushrooms for a splurge, with some wild mushrooms, or with a mix of cultivated oyster mushrooms (much less expensive than wild mushrooms like chanterelles) and button or creminis
cooking.nytimes.com
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
cooking.nytimes.com
You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.
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Puff pastry triangles with a savory wild mushroom and cheese filling make an elegant and easy appetizer. If you love mushrooms, this is your recipe.
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Get Spinach and Mushroom Ravioli Recipe from Food Network
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Get Fontina and Mushroom Crostini Recipe from Food Network
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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Get Stroganoff Damier Recipe from Food Network
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Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
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Here's our impossibly easy pies packed with pork and Green Giant® mushrooms; made using Original Bisquick® mix – perfect for breakfast.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...