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Full of umami flavor.
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Balsamic vinegar gives a piquant edge to sauteed garlic and portobello mushrooms, which is tossed bow-tie pasta and topped with Pecorino Romano cheese and basil.
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Delicious portabello mushrooms cooked with wine, garlic and parsley enhances a creamy rich and ready-made Alfredo sauce. Serve over cheese tortellini for a quick yet impressive dish.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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An easy tomatillo sauce recipe adapted from Rick Bayless. You will need fresh tomatillos, onion, garlic, cilantro, serrano chiles, and chicken broth.
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Fresh wild mushrooms are the most delicious indulgence, whether it’s gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta — and chicken livers are cheap Serve the pasta in small portions; it is undeniably a bit on the rich side
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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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This spice-laden vegetarian chili is topped with a smooth, cooling avocado cream to balance the hot peppers and smoky chipotle.
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Chicken thighs cooked on the stovetop with sweet chunks of chayote squash.
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Made with prepared broth, frozen wontons and vegetables, this quick, Chinese inspired soup is a simple and filling dish any night of the week.
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