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    You are in: Home / Cookbooks / More-ish Mushrooms
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    25 recipes in

    More-ish Mushrooms

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    This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.

    Recipe #176561

    A simple, cooling mushroom salad via Finland. Adapted slightly.

    Recipe #170177

    I'm reading that mushrooms are a favorite Romanian food...well I must be a Romanian! I haven't tried this recipe yet, but am posting for the Zaar World Tour. The recipe comes from the Moosewood cookbooks.

    Recipe #134661

    I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.

    Recipe #135392

    Love my mushrooms!! I could eat mushrooms every day and be happy, so I'm always on the lookout for more mushroom recipes.

    Recipe #156734

    This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.

    Recipe #92759

    This was in a mushroom growers leaflet. I love the idea of these with drinks.

    Recipe #54375

    I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.

    Recipe #116446

    Known as champinones al ajillo. You'll find this item on any Spanish tapas' bar menu. Use the best quality ingredients you can find! Serve the mushrooms with crusty bread and a glass of Spanish wine...that's an order! Source: Chef Miguel Cueto as found online. So easy to prepare!

    Recipe #173731

    Recipe #28367

    6 Reviews |  By Dee514

    This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup.

    Recipe #41149

    I made up this recipe when I was over at Mom's house one evening preparing dinner. She didn't have any white wine so I raided the liquor cabinet and found an old, unopened bottle of Spanish cream sherry (jerez). The sweetness of the sherry was a nice balance with the meatiness of the mushrooms.

    Recipe #110175

    Delicious garlicky, lemony creamed mushrooms for those lazy weekend breakfasts when you are not constrained by the need to be out the front door as soon as possible. These creamed mushrooms could also be used as a topping for meatloaves, steaks, chops or steamed vegetables, or as a sauce for pasta. It also makes a tasty supper on nights when you get home too late to really feel like making or eating a full meal. I have no idea now where I got this recipe from originally. It’s been in my recipe files for years. My mother used to cook mushrooms like this when we'd been mushrooming, and she tells me that her English grandmother, who was from Kent, used to make something similar.

    Recipe #116544

    This is one of my adopted recipes. It looks delicious and a little decadent. ;)

    Recipe #6447

    This recipe came from a local cookbook, Celebrations On The Bayou. Do not let the cooking time deter you. The end result is worth it. Can be served as a party food or side dish. If serving as a side dish I like to sprinkle with grated parmesean cheese.

    Recipe #55701

    2 Reviews |  By Bergy

    Our friend Bob has made this several times and we love it. It is called a stew but it has a nice texture and goes well with steak, chops or even a roast

    Recipe #11283

    1 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant

    Recipe #61937

    1 Reviews |  By *Marli*

    I saw this recipe on the Australian TV show 'Burke's Backyard'. The flavours & aromas are absolutely fantastic. I have adapted the original recipe to my taste, cooking time is approx.

    Recipe #51675

    2 Reviews |  By Bergy

    even Oyster haters like this recipe!

    Recipe #14943

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