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Pesto-stuffed, grilled portobello mushrooms are a quick and easy appetizer or side dish to prepare on summer evenings.
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Leftover roast beef adds delicious heft to this quick and easy brunch hash made with potatoes, onion, green bell pepper, and mushrooms.
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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
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This recipe is by Amanda Hesser and takes 1 hour 30 minutes plus 2 days marinating. Tell us what you think of it at The New York Times - Dining - Food.
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Cream of mushroom soup lends this porcini mushroom risotto a creamy taste without actually using heavy cream. If you like, stir in freshly grated parmesan cheese before serving.
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Mushrooms, tofu, and chile-garlic sauce scrambled with fluffy eggs.
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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This vegetarian lasagna is layered with spinach, mushrooms, and zucchini, along with ricotta, Parmesan, and mozzarella cheeses and a homemade tomato sauce.
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This simple side dish is made with fresh spinach and portobello mushrooms.
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Learn to make an easy grilled steak recipe which combines all the flavors of a steakhouse meal: mushrooms, bacon, onions, and blue cheese. Recipe includes steps...
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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...
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.