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    You are in: Home / Cookbooks / Mushrooms
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    349 recipes in


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    1 Reviews |  By Derf

    I was by myself for supper tonight, was looking for something quick, light and tastty. This turned out much better than I expected, a kind of clean the fridge thing, so I had to write it down for future reference.

    Recipe #12297

    8 Reviews |  By Derf

    Wonderful on any kind of steak!!! from Cooking Light

    Recipe #16877

    9 Reviews |  By Derf

    Lovely taste, a side with almost anything. From Cooking Light magazine.

    Recipe #20145

    A simple dish full of flavour. Serve with crusty bread to mop up the garlicky buttery juices..

    Recipe #222382

    Wonderful. We serve these with grilled steak and baked potatoes.

    Recipe #28766

    Fresh potabello and vegetables topped with a egg and baked until nice and gooey makes for a simple healthier option to fried eggs, toast, bacon but still has tons of flavor. A quick minute in the micro helps to get a head start. It is quick healthy and easy. This can easily be changed to what you have in your fridge. You can add some leftover cooked bacon, broccoli, any cheese, even chicken, sausage, olives, or pretty much anything. I just happen to like tomatoes, onions, red pepper, olives and a pepper jack cheese. But any combo works guys, just have fun. Just use enough stuffing to lightly fill the mushroom cap and top with the egg. That easy. Side dish, breakfast, or a light dinner ...anything goes.

    Recipe #386035

    This is a favorite of mine. Roasted rich cremini mushrooms and a creamy bourbon sauce baked with a nice savory crust. This is great with pork chops, roasts, steak roast chicken, comfort food.

    Recipe #388912

    Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.

    Recipe #384927

    1 Reviews |  By Evie*

    Adapted from a WW cookbook

    Recipe #337831

    This is a great accompaniment to a wide range of dishes and, aside from cleaning the mushrooms, extremely easy.

    Recipe #389730

    30 Reviews |  By Bergy

    Even people that don't like spinach will like these gems. Lovely hors d'oevre or side dish. Try serving these at your next brunch

    Recipe #11644

    9 Reviews |  By moramor

    This is one of the best soups I've ever made and it is even worthy of company. So simple, yet rich in deep, mushroomy flavor. The inspiration was zaar #26877, a delicious Mushroom Rice Casserole. I found I couldn't stop eating the liquid before putting the casserole into the oven and that gave me the idea that the base would make a delicious soup. And it does! Use PLENTY of fresh mushrooms. I buy them when they are marked 1/2 price at the grocery, as this is a good way to use your 'shrooms that are starting to get dark. It is the soy sauce that transforms the broth from ho-hum to YUM. I try to use low sodium or home-made no sodium chicken broth so that I can use the soy for the sodium. There is no sense of "asian" in this soup at all. ( I would not make this without the soy. ) Just a little bit adds the depth of flavor and even color that transforms the soup. Notes: 1. If you want to make it into "cream of" just add some evaporated milk...delicious. 2. Once I broke up a leftover ground sirloin burger into my soup bowl and nuked it...was that ever good. 3. I did do this recipe with sinewy beef scraps cut from a roast once. I browned the beef in the bottom of the pan, added the butter and onions and continued as written. The beef added great color and flavor. In this case, I threw the beef piece away, because it had too much sinew, but it was a great addition! I ended up using less soy. 4. I have eye-ball made this soup with amounts I had in the fridge/cupboard and it was great. So if you don't have that many mushrooms, make it anyway, just keep tasting it until it tastes good to you! 5. I've made it without food-processing the onions, and that worked just as well. Lots of flexibility here! Try it, it might be the best barley mushroom soup you've ever had!

    Recipe #328708

    I did my best to duplicate Tabatchnick Barley Mushroom Soup, and I'm very satisfied with my results!

    Recipe #380454

    Sans Souci is a DC restaurant and this recipe was taken from "Dining Out & Dining In", a cookbook published in 1981.

    Recipe #379327

    Serve these nice and hot, or let them cool to room temperature. If you'd like to make this a little more contemporary, you can add a dash of balsamic vinegar to the red peppers and scallions as they cook. In true Italian-American style, these are topped with butter, but in Italy, we would use olive oil. Best yet, top them with butter, "bless" them all with a little olive oil.

    Recipe #378824

    yummy, simple and delightful mushroom dish on greens from Chef Jimmy Sneed

    Recipe #377712

    This is a nice side dish with any grilled meat.

    Recipe #194319

    This is great for company, because you can put it together the day before.

    Recipe #194333

    I use half cremini and half portabello mushrooms when I make this. This has a lot of flavor; try it with steak if you're an omnivore or over a baked potato if you're vegetarian.

    Recipe #189862

    For the mushroom lovers! Use linguine, spaghetti, or any long pasta.

    Recipe #244093

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