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The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.
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Egg Casserole with Spaghetti Squash from Kristin Donnelly's cookbook, Modern Potluck
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I never make gravy Some people find that perplexing, but I don’t like it — there’s just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
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Boneless chicken pieces, green bell pepper chunks, onions, and fresh mushrooms are cooked on the glaze with a wonderful, lightly sweet glaze.
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Moist, flavorful chicken with potatoes, onions, bell peppers, and mushrooms cooked on the grill in foil packs, makes clean-up a breeze!
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Pork, onion, rice and seasonings are tucked inside these bundles of cabbage simmered in a mushroom broth. Then they are topped with a tomatoey sauce. These are especially delicious served with potatoes.
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A porcini mushroom cream sauce is served over seared and roasted pork tenderloin. Simple ingredients, but complex flavors.
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I derived this recipe after tasting something similar at a restaurant. It is wonderfully rich and filling.
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Pork chops are stuffed with mushrooms and Swiss cheese and then simmered in wine for hours creating a gourmet meal your guests will love.
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Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer) But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean condiment gochujang, plus well-mannered slivers of poblano chilis into the pan