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The musky sweetness of red grapes pairs beautifully with the thyme cream sauce enveloping this chicken and mushroom dish.
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A hint of brandy flavors the sautéed mushrooms. You might use port or sherry. For a special treat, try an assortment of wild mushrooms.
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A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game.
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Delectable Brie never appeared more elegant than when bathed in a brandy sauce with mushrooms, almonds and tarragon. Serve this appetizer warm with baguette slices.
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Meaty portobellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato.
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This is a great recipe for traditional Polish pierogi that are filled with sauerkraut and dried mushrooms and taste best with melted butter.
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Chicken is browned and simmered with marinated artichoke hearts, mushrooms, white wine and capers. A simple, savory aromatic treat.
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Get Braised Chicken with Mushrooms and Almonds Recipe from Food Network
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The tasty flavors of thyme, garlic, and tomatoes make this potato-mushroom roast a delicious side dish.
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Grilled portobello mushrooms filled with blue cheese are a rich pizza topper or side dish to grilled steak and asparagus.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Coq au Vin Recipe from Food Network