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cooking.nytimes.com
This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Use a packaged stock if you dont have the real thing.
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Vegetarian and kid-friendly, this recipe for stuffed zucchini calls for mushrooms, olives, pineapple salsa, tomatoes, and corn.
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Vegetarian stuffing made with cream of mushroom soup, mushrooms, pecans, and cranberries is a hit for everyone at Thanksgiving dinner.
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Portabello mushrooms, spinach, cheeses and penne combine to make a delicious casserole dish - perfect for family dinners or a party.
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This twist on an old classic incorporates mushrooms, onions, and bacon into good old-fashion mashed potatoes. Ranch dressing is the secret ingredient.
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No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.
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A more nutritious version of the classic casserole, made with mushrooms, peppers, and whole-wheat bread crumbs.
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Stephanie from the blog Adventures in Shaw won the 2008 Marx Foods Mushroom Recipe Contest grand prize for this sophisticated vegetarian tart.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Extra green onion and mushroom cheese sauce takes these shrimp and scallop crepes to whole new levels of savory awesomeness.
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Fresh herbs are sauteed with garlic in olive oil, then cooked with garbanzo beans, zucchini, mushrooms and tomatoes. This can be served either as a main dish or side dish. If you like, you can add raisins or pine nuts to the garbanzos in the beginning.