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Our best recipes with mushrooms - 500 recipes

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1. "Sweat" the onion, celery and leak in butter til it is clear and the water is evaporated from the vegetables

  • 3 oz. onion cut in 1/4 inch dice (about 1 medium sized onion)
  • 1/2 stalk celery cut in 1/4 inch dice
  • 1/2 large leek, clean well and cut just the white part into a 1/4 inch dice
  • 4 oz. clarified butter
  • 3 1/2 oz. flour
  • 2 qt. chicken stock
  • 1/2 bay leaf
  • salt, white pepper and nutmeg to taste (start small)
  • 8 oz. fresh mushrooms, sliced thinly (or 3-4 oz. dried mushrooms)
  • 1 c. half and half or heavy cream
3.3/5 (12 Votes)

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Place mushroom caps (stem side up)in oven-proof baking pan

  • 16 large mushrooms
  • 1 1/4 c. seafood stuffing
  • 1 c. alfredo sauce
  • 1/4 c grated parmesan cheese
  • garlic toast for dipping
3/5 (3 Votes)

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This delicate mushroom broth is derived from a mixture of fresh and dried woodland mushrooms

  • 2 tbsp (25 mL) olive oil
  • 1/2 cup (125 mL) minced shallots
  • 1/4 cup (50 mL) diced celery
  • 1 lb (500 g) cremini mushrooms, cleaned and sliced
  • 8 sprigs fresh thyme
  • 1 oz (30 g) dried porcini mushrooms, soaked in 1/2 cup (125 mL) boiling water for 20 minutes
  • 12 cups (3 L) water
  • 1 tbsp (15 mL) soy sauce
  • GARNISH
  • Sautéed sliced shiitakes, chanterelles, or enoki mushrooms
  • Chives
  • Brandy
3.5/5 (4 Votes)

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•Arrange all vegetables on large rimmed baking sheet

  • •8 1/3-inch-thick rounds red onion
  • •8 large shiitake mushrooms, stemmed
  • •8 red radishes, trimmed, halved
  • •4 baby bok choy, halved lengthwise
  • •1 large orange bell pepper, cut lengthwise into 8 strips
  • •1 1/4 cups Mango-Sesame Dressing (see below), divided
  • •6 boneless chicken breast halves with skin
  • •Nonstick vegetable oil spray
  • ------- Mango-Sesame dressing
  • •3/4 cup vegetable oil
  • •3/4 cup Major Grey's mango chutney
  • •6 tablespoons unseasoned rice vinegar
  • •3 large garlic cloves, peeled
  • •6 3/4 teaspoons soy sauce
  • •1 1/2 tablespoons Asian sesame oil
  • •1 1/2 teaspoons Dijon mustard
  • •1 1/2 teaspoons dried crushed red pepper
  • Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.
1/5 (1 Votes)

Beef Stew with Mushrooms and Penne Pasta is a hearty meal that can serve a crowd

  • 2-pounds beef stew meat, cut into cubes
  • 2 tablespoons flour
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 2 whole shallots, minced
  • 3 cloves garlic, minced
  • 8 -ounces, cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef consomme
  • salt and pepper to taste
  • 1 (16-ounce) box penne pasta, cooked and drained
  • 2 sprigs fresh thyme
  • 2 tablespoons flour
  • water
2.3/5 (3 Votes)

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Heat 3 tablespoons olive oil in a heavy, large skillet over medium-high heat

  • 7 tablespoons olive oil, plus more for drizzling
  • 4 thick slices ciabatta orcountry-style white bread
  • Salt
  • 4 cups sliced chanterelles, shiitakes or other mushrooms
  • 4 tablespoons butter
  • Leaves from 2 heads radicchio, separated and roughly torn
  • 1/2 lemon
  • 1 1/2 cups stracciatella di bufala or burrata cheese, at room temperature
  • 1 tablespoon chopped fresh mint
0/5 (0 Votes)

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low carb

  • 3-4 chicken breasts
  • EVOO
  • pepper to taste
  • 1 Tbsp chopped Tyme
  • 1/2 sweet onion sliced and caramelized
  • 4 0z of your favorite mushroom ( I used baby bellas)
  • 1/8 cup skim milk, almond or what ever you like
  • 1 teaspoon flour
  • 1 cup chicken broth
  • 2 lemons sliced very thin
  • 8 oz thin green beans
  • 2 Tbsp parsley
0/5 (0 Votes)

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A beautiful Jewish barley soup

  • 2 tablespoons dried porcini mushrooms
  • 2 tablespoons margarine
  • 1 large onion, thinly sliced
  • 2 ribs celery with leaves, diced
  • 1/4 cup parsley
  • 1 carrot, peeled and sliced
  • 3 cloves garlic, chopped
  • 1 pound fresh porcini or other mushrooms
  • 1 tablespoon flour
  • 2 quarts beef broth or water
  • 1 cup whole barley
  • 2 teaspoons salt
5/5 (1 Votes)

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Cook ravioli or tortellini & drain

  • 9 oz. pkg. refrigerated cheese ravioli or tortellini
  • 2 tbsp. butter
  • 1/4 cup chopped red pepper
  • 4-5 oz. jar sliced mushrooms, drained
  • 1/2 cup water
  • 3/4 cup milk
  • 4 tsp. cornstarch
  • 1 tsp. chicken instant bouillon
  • 1 cup cubed ham
  • 3/4 cup frozen peas
0/5 (0 Votes)

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Having friends over is always easier when dinner is ready to go or at least already made ahead

  • 8 cups (2 L) packed baby spinach
  • 1/2 cup (125 mL) water
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 shallots, finely chopped
  • 4 cloves garlic, minced
  • 3/4 cup (175 mL) garlic and herb cheese, such as Boursin
  • 2 tbsp (30 mL) dry bread crumbs
  • 2 cups (500 mL) chopped mushrooms
  • 1 1/2 tsp (7 mL) herbes de Provence
  • 3 boneless skinless chicken breasts, about 12 oz (375 g) total, diced Pinch each salt and pepper
  • 1 pkg (400 g) puff pastry, thawed
  • 1 egg, beaten
2.5/5 (11 Votes)

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Cook both rices according to package directions

  • White Rice 4 servings
  • Brown Rice 2 servings
  • 1 med onion, chopped
  • 1 (7oz) can mushrooms (stems and Pieces) chopped and set aside liquid
  • Salt
  • Pepper
  • 3 TBS oil
0/5 (0 Votes)

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Preheat oven to 450°F. Roll out pizza dough and place on a lightly-oiled pizza pan or pizza stone

  • 1 packaged pizza dough (I like the pizza dough made by a local company, The Bread Stop)
  • 1 16-oz jar Trader Joe's Fat-free Pizza Sauce
  • 1/2 yellow onion, sliced into 1/4-inch rings
  • 8 asparagus stalks, tough ends removed
  • 1 cup spinach, roughly chopped
  • 1 cup baby bella mushrooms, sliced
  • 1 15-oz can artichoke hearts, drained and sliced into 1/4"-thick rings
  • sundried tomatoes
  • fresh basil, roughly chopped
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Artichoke, Asparagus, Spinach, Sun-dried Tomato, Mushroom, Onion Pizza Mushroon Soup from the Golden Mushroom Restaurant