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This recipe is by Maura Egan and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mushrooms, taleggio cheese
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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Get Arctic Char with Tangerine-Habanero Glaze and Meyer Lemon Couscous Broth Recipe from Food Network
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Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
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Oven browned beef is simmered with red wine, beef broth, and seasonings. Roasted vegetables are added for the last 20 minutes of cooking.
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Get Swiss Mushroom Burgers Recipe from Food Network
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Get Beef Mushroom Lasagna Recipe from Food Network
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Baked tuna casserole with bow tie pasta and mushrooms.
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There's no need to fire up an outdoor grill to make these hearty mushroom beef burgers, since they're cooked in a stovetop grill pan.
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This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.