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Mad About Mushrooms

I'm really mad about need to wipe each one individually before using them. Sheesh!
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A great mushroom appetizer...ideal for parties and family gatherings !!

Recipe #33342

This is a great way to prepare mushrooms. A very tasty side dish that goes well with most main dishes. We love it with chicken and pork.

Recipe #88008

If you love mushrooms, scroll no further. I should just leave it at that shouldn't I? But I can't, this mushroom recipe is fantastic and just writing about it, well I'm hungry and now need to eat this for dinner.

Recipe #175588

These were born out of a search for a recipe to duplicate the beloved mushrooms from the Longhorn Steakhouse. They are inspired because this is a combination of aspects from NurseDi's recipe 28766 and TheDancingCook's recipe 36869 (thanks to both of you!), along with my own tweaking. In addition to loving the mushrooms prepared this way, I also love the wonderful cooking liquid that is left over -- I keep it in the fridge for use in other dishes (such as soups and pot roasts) once the mushrooms are gone. Recipe is easily multiplied for more servings, and leftovers reheat well.

Recipe #124336

5 Reviews |  By Bergy

The balsamic marinade that you paint on these mushrooms adds another dimension of flavor. The stuffing isquick & easy to make.. Have these as appetizers, brunch side dish, for lunch or a dinner party. Great on a buffet table too. This recipe is adapted from one that was in the July 06 Bon Appetit magazine. These mushrooms may also be baked 20 minutes at 350F

Recipe #173846

This recipe is traditionally on our Thanksgiving menu. In fact, an enhancing side to any meat or poultry meal. But what I like best, is the fact that this can be done wayyyyyyy ahead of time and frozen while you're busy with last minute touches. It's quick n' easy and good! Try it and let me know what you think :)

Recipe #20487

I just saw this on the Food Network on the show "How To Boil Water". It was paired with a roast beef tenderloin. The tenderloin was cooked the same way as a lot of recipes already posted here so I won't duplicate it. However, I didn't find the recipe for the Mushroom Ragout so here it is. Hey - What's not to like about mushrooms, wine and heavy cream? You can use any combination of mushrooms or just one kind if that's what is available in your area. If Madeira wine isn't available you can use a dry white wine, but my preference for this recipe is a Madeira. The Shitake mushrooms have a hard stem so they must be removed but you can use the stems on the button and cremini mushrooms. You may have to cook the mushrooms in two batches if they won't fit in a single layer in your skillet.

Recipe #147317

I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.

Recipe #74062

This fabulous appetizer is a delectable combination of the warm earthy tones of the mushrooms, the tang of the feta, and the zestiness of the breadcrumbs. You will love it!

Recipe #143830

To save time saute the mushroom stems with onions with the parsley, salt and pepper ahead of time or even a day ahead, these are very good!

Recipe #139669

I love the flavor of feta and mushrooms so when I found this recipe on the internet I thought it sounded so good. My only problem was that it served 8 and I needed to scale it down to serve 2, not a problem, just adjusted the ingredients and the size of the pan and of course the cooking time. I used low fat feta and it was delicious. This also freezes well. I just reheat gently in the microwave.

Recipe #139322

4 Reviews |  By Amis

This is good to accompany fish or meat. Easy to make. Posted for Zaar World Tour 05

Recipe #137152

6 Reviews |  By PanNan

This is an elegant and delicious first course for a special holiday meal or dinner party. It does require last minute prep, but it's very quick to make. I believe this was originally a Bon Apetit recipe.

Recipe #41741

Recipe posted for the Zaar World Tour. Another recipe from Moosewood.

Recipe #134672

Everyone wants this recipe! These can be prepared the night before and baked when needed. A restaurant quality appetizer!

Recipe #80339

1 Reviews |  By Lorac

Saw this luscious recipe in the newspaper this week. It's attributed to the "15 Minute Low-Carb Recipes" cookbook.

Recipe #118870

A nice side dish! From the Junior League Cookbook "I'll Cook When Pigs Fly..."

Recipe #117091

Stuffed mushrooms are a party food classic. Here they're reborn with sassy blue cheese and toasty hazelnuts. Sprinkle the greased baking pan lightly with salt and pepper before placing themushroom caps on the pan to season the bottoms of the mushrooms.

Recipe #132045

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