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    You are in: Home / Cookbooks / Veggies: Make Room for Mushrooms
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    118 recipes in

    Veggies: Make Room for Mushrooms

    [Cover photo by Rita L.] Mushroom recipes. (Recipes for stuffed mushrooms appear in my cookbook Stuff It! , which is sorted by type of vegetable.)
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    This is from Mayo-clinic. I loved that it was easy, healthy and tasty! I broiled baby portabellos on a cookie sheet.

    Recipe #195632

    Simple and tasty side dish.

    Recipe #237620

    A curry-flavored dish that can be mild or hot depending on the type of curry powder you use. Ground lamb can be substituted for the cubed lamb. I think this dish is better made with white rice, but if you really prefer brown, you can use that.

    Recipe #238465

    From Andrea Immer

    Recipe #230483

    This pie is outrageously delicious! no pastry crust to make for this just use crushed Ritz crackers, this pie is perfect for potlucks or to serve with a main meal, might I suggest to make two, you just might eat one pie yourself lol! If possible use Vidalia onions for this, when I made this pie, I topped it with crumbled bacon, but that is optional. Of coarse fresh sauteed mushroom are better, but canned will do, you can also make this using regular onions in place of sweet onions, just add in a couple teaspoons of sugar when sauteeing them to. Throw in some cooked Italian sausage too...YUMMMMMMM!

    Recipe #163812

    Another nice looking recipe I found in a mushroom growers leaflet. Vegetarians could leave out the pancetta I reckon.

    Recipe #54380

    2 Reviews |  By Susie T

    A very simple way to serve mushrooms. Friends of ours make these all the time and I tell you, even if you don't like hot chilli, I think you might be surprised how nice they are when you try one.

    Recipe #42563

    16 Reviews |  By Rita~

    So easy and tasty!

    Recipe #163995

    12 Reviews |  By winkki

    A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock.

    Recipe #95509

    This is my absolute favorite fall dish. Matsutake are wild pine mushrooms and have a very distinctive flavor, aroma, and texture. Growing up in the Pacific Northwest, we picked, received, and passed along boxes of matsutake mushrooms from the end of September until the frosts in November. In Japan, it's not uncommon to see matsutake mushrooms going for $75 or more per pound, although I understand the price has dropped a bit. There are lots of ways to eat these treasures, but this is my favorite. This is not the traditional way to cook Matsutake gohan, but it works pretty well. The rice kernels should be cooked through but not mushy. (NOTE: Make sure to get your mushrooms from a reliable and knowledgeable source. They look like another type of mushroom that is very very toxic.) Enjoy!

    Recipe #101205

    I haven't tried this one yet but, judging by the ingredients, there's no way I won't love it! This was sent to me by my friend in Wales, by way of the BBC and originally attributed to Celia Brooks Brown from Saturday Kitchen.

    Recipe #173050

    Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.

    Recipe #140835

    A side dish to your next grilled meal. Easy and simple to make. No pan to wash makes cleanup easy.

    Recipe #32493

    A yummy baked mushroom side dish.

    Recipe #150635

    This is like escargots only using mushrooms instead of the snails, toast the bread cubes well in advance to save time --- this is so delicious!

    Recipe #148424

    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

    24 Reviews |  By Mirj

    This is a favorite of our from a local restaurant.

    Recipe #13640

    If you love pizza, but are trying to cut down on the calories and fat, try this!Enjoy, and feel guilt free!

    Recipe #139525

    This is a creamy soup with a little Asian flavor thrown in. It has a nice warm flavor to it. It's a quickly made soup, perfect to cook when you're on your lunch break and want something warming. If you wish, you can serve it with rice added. But I like it just fine without any. Please feel free to adjust the amount of any of the ingredients to suite your taste.

    Recipe #141211

    Adapted from Classic Home Cooking cookbook, this is rich and delicious! French, New England, South, Mid West, Mid Atlantic

    Recipe #141214

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