Type what you have

Ingredients

• ✓ mushroom
• green onion
• sesame oil
• chili oil
• white pepper
• black pepper
• red pepper flakes
• vegetable broth
• firm tofu
• cornstarch
• rice vinegar
• soy sauce
• bamboo fungus
• water
• tiger lily bud
• shiitake mushroom
• wood ear mushroom

Instructions

1. 1 In a small bowl, place wood mushrooms, shiitake mushrooms, and lily buds in 1 1/2 cups hot water. Soak 20 minutes, until rehydrated. Drain, reserving liquid. Trim stems from the mushrooms, and cut into thin strips. Cut the lily buds in half.
2. 2 In a separate small bowl, soak bamboo fungus in 1/4 cup lightly salted hot water. Soak about 20 minutes, until rehydrated. Drain, and mince.
3. 3 In a third small bowl, blend soy sauce, rice vinegar, and 1 tablespoon cornstarch. Place 1/2 the tofu strips into the mixture.
4. 4 In a medium saucepan, mix the reserved mushroom and lily bud liquid with the vegetable broth. Bring to a boil, and stir in the wood mushrooms, shiitake mushrooms, and lily buds. Reduce heat, and simmer 3 to 5 minutes. Season with red pepper, black pepper, and white pepper.
5. 5 In a small bowl, mix remaining cornstarch and remaining water. Stir into the broth mixture until thickened.
6. 6 Mix soy sauce mixture and remaining tofu strips into the saucepan. Return to boil, and stir in the bamboo fungus, chili oil, and sesame oil. Garnish with green onion to serve.

By Red West

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Put mushrooms, butter, and ranch salad dressing mix in a slow cooker.
2. 2 Cook on Low for 3 to 4 hours.

By Love2Cook

Ingredients

• ✓ mushroom
• onion
• beef broth
• burgundy wine

Instructions

1. 1 In a small saucepan, simmer the onion for 15 minutes in beef broth. Add mushrooms, reserved liquid, and wine, and simmer another 15 minutes, or until liquid is reduced by half. Serve warm.

By Bev Huelsman

Ingredients

• ✓ mushroom
• vegetable broth
• quinoa
• olive oil
• garlic
• broccoli
• firm tofu
• vegetable broth
• spinach

Instructions

1. 1 In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
2. 2 While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
3. 3 Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

By plaidpenguin

Ingredients

• ✓ mushroom
• broccoli
• cauliflower
• green bell pepper
• celery
• onion
• white vinegar
• poppy seed
• sugar
• mustard powder
• salt
• vegetable oil

Instructions

1. 1 Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.
2. 2 In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.
3. 3 In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.
4. 4 Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.

By Jodi T.

Ingredients

• ✓ mushroom
• leek
• margarine
• olive oil
• sherry
• beef broth
• water
• black pepper
• orzo pasta

Instructions

1. 1 In a large pot over medium high heat, saute the mushrooms and leeks in the butter or margarine and olive oil until tender. Add the sherry and reduce liquid by half.
2. 2 Then add the beef broth, water and ground black pepper. Bring to a boil and add the pasta. Boil gently for 10 minutes, or until the pasta is tender. Garnish with sliced mushrooms if desired.

By Ruth

Ingredients

• ✓ mushroom
• olive oil
• garlic
• balsamic vinegar
• white wine
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add garlic and sauté until fragrant but not brown, about 2 minutes.
2. 2 Add mushrooms and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in balsamic vinegar and wine; cook until mushrooms are tender, about 2 more minutes. Season with salt and pepper.

By CHRISTYJ

Ingredients

• ✓ mushroom
• white vinegar
• vegetable oil
• onion
• sugar
• salt
• basil
• oregano
• garlic powder
• artichoke heart
• broccoli
• cauliflower
• carrot

Instructions

1. 1 In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
2. 2 In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

By Paula

Ingredients

• ✓ mushroom
• olive oil
• balsamic vinegar
• lemon juice
• rosemary
• oregano
• zucchini
• green bell pepper
• red onion

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
3. 3 Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with oil mixture.
4. 4 Place the pan on the preheated grill and cook until vegetables are tender, turning once, 10 to 15 minutes.

By ilise19

Ingredients

• ✓ mushroom
• brown sugar
• red wine
• dijon mustard
• worcestershire sauce
• butter
• onion
• salt
• black pepper

Instructions

1. 1 Combine brown sugar, red wine, Dijon mustard, and Worcestershire sauce in a bowl until sugar completely dissolved; set aside.
2. 2 Melt butter in a saucepan over medium heat. Add onion; cook and stir until translucent, 5 to 7 minutes. Add mushrooms; season with black pepper. Cook and stir until mushrooms reduce in size and begin to brown, about 3 minutes ; stir in wine mixture. Simmer until hot, 1 to 2 minutes.

By Cathy Brown-Bergmann

Ingredients

• ✓ mushroom
• olive oil
• onion
• garlic
• asparagus
• white wine
• thyme
• black pepper
• vegetable broth
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ mushroom
• ghee
• onion
• garlic
• cauliflower
• parmesan cheese
• heavy cream
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt ghee in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 3 minutes. Stir in grated cauliflower and cook for 3 minutes. Add mushrooms and cook until tender, about 3 minutes.
2. 2 Stir Parmesan, cream, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.

By Fioa

Ingredients

• ✓ mushroom
• cooking spray
• sugar snap pea
• cherry tomato
• dried fruit and nut mix
• bell pepper
• chia seed
• cayenne pepper
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ mushroom
• cooking oil
• garlic
• onion
• baby corn
• fish sauce
• soy sauce
• oyster sauce
• water
• cornstarch
• red chile pepper
• cilantro

Instructions

1. 1 Heat oil in a large skillet or wok over medium heat. Add garlic; cook and stir until browned, 5 to 7 minutes. Add onion and baby corn; cook until onion translucent, 5 to 7 minutes. Add mushrooms; cook until slightly softened, about 2 minutes. Stir in fish sauce, soy sauce, and oyster sauce until incorporated.
2. 2 Whisk water and cornstarch together in a small bowl until cornstarch dissolved; add to mushroom mixture. Cook and stir until thickened and glistening. Transfer to a serving dish. Garnish with chile pepper and cilantro to serve.

By wiley

Ingredients

• ✓ mushroom
• butter
• onion
• flat-leaf parsley
• all-purpose flour
• salt
• black pepper
• lemon juice
• sour cream
• green bean
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
3. 3 Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

By RiverChef

Ingredients

• ✓ mushroom
• butter
• shallot
• garlic
• butter
• beef broth
• red wine
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ mushroom
• ground beef
• sesame seed
• beef consomme
• water
• bean sprout
• red bell pepper
• green onion

Instructions

1. 1 In a large skillet, brown ground beef over medium high heat, stirring frequently. Add sesame seeds, consomme, and water. Bring to a boil, reduce to a simmer, and cook for 10 minutes.
2. 2 Add bean sprouts and green onions (and red pepper and mushrooms, if using). Cook another 3 minutes. Serve hot.

By PATRICIA53

Ingredients

• ✓ mushroom
• eggplant
• salt
• chicken breast
• garlic
• soy sauce
• canola oil
• black pepper
• spinach

Instructions

1. 1 Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
2. 2 Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
3. 3 Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
4. 4 Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
5. 5 Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

By Questoria

Ingredients

• ✓ mushroom
• chicken broth
• water
• bamboo shoot
• ginger root
• garlic
• soy sauce
• red pepper flakes
• chicken breast
• sesame oil
• green onion
• cilantro
• red wine vinegar
• cornstarch
• egg

Instructions

1. 1 In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
2. 2 Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
3. 3 Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

By MORPHIUS_RAE

Ingredients

• ✓ mushroom
• water
• glutinous white rice
• vegetable oil
• sesame oil
• green onion
• garlic
• chicken breast
• rice vinegar
• soy sauce
• sesame seed
• cornstarch
• water
• peanut

Instructions

1. 1 In a medium saucepan, bring the 2 cups water and rice to a boil. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 Heat the vegetable oil and sesame oil in a large skillet over medium-high heat, and saute the green onions and garlic until tender. Mix in the chicken and mushrooms, and continue to cook and stir about 5 minutes. Mix in the rice vinegar, soy sauce, and sesame seeds. Reduce heat to medium-low, and simmer 20 minutes, stirring occasionally.
3. 3 In a bowl, mix the cornstarch and 2 tablespoons cold water. Stir the cornstarch mixture and peanuts into the skillet and cook for a few minutes over high heat to thicken. Serve over the cooked rice.

By GLEATHE

Ingredients

• ✓ mushroom
• white rice
• butter
• chicken breast
• salt
• egg
• green onion
• soy sauce

Instructions

1. 1 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
3. 3 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
4. 4 In a separate skillet, scramble eggs.
5. 5 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

By April

Ingredients

• ✓ mushroom
• avocado oil
• chicken breast
• celery
• egg
• white rice
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ mushroom
• olive oil
• green bean
• rice vinegar
• soy sauce
• honey
• sesame oil
• hot pepper sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and saute for 2 to 3 minutes. Add green beans and cook until bright green, about 3 minutes. Drain off excess water, if needed.
2. 2 Add vinegar, soy sauce, honey, sesame oil, hot sauce, salt, and pepper; saute until mushrooms are soft and beans are well coated, about 3 more minutes. Serve.

By Laura Cotnoir

Ingredients

• ✓ mushroom
• sesame oil
• pork chop
• cauliflower rice
• broccoli floret
• celery
• garlic
• egg
• tamari
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ mushroom
• chicken bouillon granules
• water
• white rice
• baby bok choy
• green onion
• carrot
• chicken bouillon granules
• water
• black pepper

Instructions

1. 1 Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
2. 2 Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
3. 3 Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
4. 4 Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
5. 5 Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
6. 6 Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
7. 7 Season with black pepper.

By Ali

Ingredients

• ✓ mushroom
• soy sauce
• white sugar
• cornstarch
• turkey
• vegetable oil
• broccoli
• carrot
• chicken broth
• onion

Instructions

1. 1 Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
2. 2 Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
3. 3 Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

By BunnyBaker

Ingredients

• ✓ mushroom
• soy sauce
• ginger
• all-purpose flour
• chicken broth
• water
• vegetable oil
• green bell pepper
• carrot
• broccoli

Instructions

1. 1 Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water together in another bowl.
2. 2 Heat oil in a large skillet or wok over high heat. Add bell peppers, carrots, broccoli, and mushrooms, and stir-fry until just tender, about 3 minutes.
3. 3 Add soy sauce mixture and toss to coat vegetables; stir-fry for 1 minute. Gradually stir in flour mixture. Bring to a boil and cook until thickened, about 3 minutes.

By Natasha Kay

Ingredients

• ✓ mushroom
• onion
• red bell pepper
• green bean
• sesame oil
• rice vinegar
• chili-garlic sauce
• chicken thigh
• garlic
• ginger root
• everything bagel seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine onion, bell pepper, mushrooms, green beans, and 1 tablespoon sesame oil; toss until well combined. Spread vegetables out on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes, turning vegetables after 8 minutes.
4. 4 Heat remaining 1 1/2 tablespoons sesame oil in a wok over medium-high heat. Stir in rice vinegar and chili-garlic sauce. Add chicken, minced garlic, and ginger. Stir-fry for 5 minutes. Mix in roasted vegetables. Sprinkle with bagel seasoning before serving.

By thedailygourmet

Ingredients

• ✓ mushroom
• olive oil
• garlic
• serrano pepper
• chicken breast
• water
• soy sauce
• oyster sauce
• fish sauce
• ginger

Instructions

1. 1 Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
2. 2 Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

By Alex

Ingredients

• ✓ mushroom
• salad oil
• sugar
• ketchup
• vinegar
• salt
• pepper
• egg
• bacon
• spinach
• water chestnut
• bean sprout

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne