Type what you have

Ingredients

• ✓ cremini mushroom
• asparagus
• coconut oil
• garlic
• sea salt
• black pepper

Instructions

1. 1 Trim stem ends from asparagus, then cut spears into 1 1/2-inch pieces.
2. 2 Heat refined coconut oil in a large skillet over medium heat. Add cremini mushrooms; cook, stirring occasionally, until just tender, 8 to 10 minutes. Stir in asparagus; cook until bright green and tender, 3 to 5 minutes. Add garlic in the last minute of cooking. Season with flaky salt and black pepper.

By VirginiaWillis

Ingredients

• ✓ cremini mushroom
• olive oil
• shallot
• green bean
• water
• kosher salt
• black pepper
• thyme
• garlic
• flour
• milk
• goat cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
2. 2 Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
3. 3 For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
4. 4 Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

By Allrecipes Member

Ingredients

• ✓ cremini mushroom
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ cremini mushroom
• avocado oil
• soy sauce
• garlic granule
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Combine mushrooms, oil, soy sauce, garlic granules, salt, and pepper in a bowl; toss to coat.
3. 3 Transfer to the air fryer basket.
4. 4 Cook in the preheated air fryer for 10 minutes, shaking occasionally.

By Bren

Ingredients

• ✓ cremini mushroom
• beef stew meat
• cream of mushroom soup
• onion soup mix
• onion
• garlic
• ginger ale

Instructions

1. 1 Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
2. 2 Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.

By Kathleen

Ingredients

• ✓ cremini mushroom
• buttery spread
• fajita seasoning
• onion
• garlic
• red bell pepper
• steak
• iceberg lettuce

Instructions

1. 1 Melt buttery spread in a large skillet. Add fajita seasoning and stir until thoroughly mixed. Add onion and garlic; cook and stir for 2 minutes. Add red pepper and cook for 2 minutes more. Stir in steak and mushrooms. Cook until steak is no longer red but still juicy, about 2 minutes. Remove from heat and let stand for 5 minutes.
2. 2 Serve warm in lettuce cups.

By SerenaBloom

Ingredients

• ✓ cremini mushroom
• olive oil
• sesame oil
• garlic
• carrot
• red bell pepper
• tamari
• soba noodle
• water
• green onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. When Instant Pot displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
2. 2 Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

By thedailygourmet

Ingredients

• ✓ cremini mushroom
• avocado oil
• basmati rice
• orzo
• vegetable broth
• garlic
• paprika
• onion powder
• parsley
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
2. 2 Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

By Bren

Ingredients

• ✓ cremini mushroom
• ground chicken
• butter
• onion
• garlic
• cream of chicken soup
• water
• milk
• lemon juice
• worcestershire sauce
• curly egg noodle
• pea

Instructions

1. 1 Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
2. 2 Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
3. 3 Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
4. 4 Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

By Campbell's Canada

Ingredients

• ✓ cremini mushroom
• oven bag
• flour
• salt
• pepper
• arborio rice
• onion
• butter
• water
• chicken broth
• parmesan cheese
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in a 13x9x2-inch pan. Add flour, salt and pepper to bag. Gently squeeze bag to blend ingredients.
2. 2 Add onion, mushrooms, rice and 1 tablespoon butter to oven bag. Turn bag several time to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
3. 3 Microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
4. 4 Close bag at gathers with nylon tie. Cut six 1/2 inch slits in top near tie.
5. 5 Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl. Stir in remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy. Add additional salt and pepper and garnish with parsley, if desired.

By Reynolds KitchensR

Ingredients

• ✓ cremini mushroom
• ahi tuna
• butter
• all-purpose flour
• whole milk
• gemelli pasta
• olive oil
• marsala wine
• olive oil
• panko bread crumb
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C) or the lowest setting. Set tuna fillets out on the counter to take the chill off.
2. 2 Prepare bechamel sauce by melting 3 tablespoons butter in a Dutch oven over medium-high heat. Add flour and whisk constantly until a copper-colored paste (roux) forms. Slowly whisk in milk and stir constantly until heated through and thickened, about 5 minutes. Remove bechamel from the heat.
3. 3 Bring a large pot of generously salted water to a boil. Add gemelli and boil until tender yet firm to the bite, about 12 minutes.
4. 4 While the gemelli is cooking, heat 2 tablespoons butter and a drizzle of olive oil in a saucepan over medium heat until hot enough to hear a sizzle. Add mushrooms and saute until softened and golden brown, 5 to 7 minutes. Add Marsala wine and simmer for 2 to 3 minutes. Remove from the heat.
5. 5 Reheat the bechamel. Add the mushroom mixture and stir to combine.
6. 6 Drain gemelli and add to the Dutch oven. Stir to combine with the mushroom sauce mixture. Cover and transfer to the preheated oven to keep warm.
7. 7 Heat 1 tablespoon olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat until almost smoking. Add panko and saute until golden brown, 3 to 4 minutes. Transfer to a bowl and wipe out the hot skillet.
8. 8 Return the skillet to medium-high heat and add remaining 2 tablespoons olive oil; heat until just shimmering. Swirl the oil in the pan and add tuna fillets. Cover the skillet and sear tuna for 2 minutes. Flip and sear the other sides for 1 1/2 minutes.
9. 9 Immediately transfer tuna to a large cutting board and thinly slice across the grain. Plate tuna on warmed plates with gemelli and mushroom mixture. Garnish with panko and parsley.

By ChowSnobcom

Ingredients

• ✓ cremini mushroom
• onion
• garlic
• butter
• flour
• half and half
• cheese blend
• salt
• pepper

Instructions

1. 1 Process mushrooms, onion, and garlic in a blender until mixture is pureed. Melt 2 tablespoons butter in a saucepan over medium heat. Cook and stir the mushroom paste in the melted butter until smooth.
2. 2 Melt 2 more tablespoons butter in a separate saucepan over medium heat; gradually sprinkle flour into the melted butter, stirring continually. Whisk half-and-half into the flour paste; cook and stir until the sauce is thick and smooth, 4 to 5 minutes. Whisk mushroom mixture into sauce and cook until sauce has thickened a bit more, about 10 minutes. Stir cheese into the sauce; cook until the cheese melts, 2 to 3 minutes. Season with salt and black pepper.

By evilcookie007

Ingredients

• ✓ cremini mushroom
• olive oil
• brown rice
• shallot
• mushroom broth
• white wine
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Season with salt and pepper. Stir and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ cremini mushroom
• olive oil
• red bell pepper
• pinto bean
• taco seasoning mix
• green onion
• water
• whole wheat tortilla

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
2. 2 Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

By CRAZY4SUSHI

Ingredients

• ✓ cremini mushroom
• vegetable oil
• chicken thigh
• thyme
• oregano
• salt
• black pepper
• onion
• garlic
• white wine
• chicken broth
• heavy cream
• salt
• black pepper
• parsley

Instructions

1. 1 Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
2. 2 Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
3. 3 Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

By Kim

Ingredients

• ✓ cremini mushroom
• cooking spray
• red cabbage
• salt
• black pepper
• baby spinach
• sage
• green onion

Instructions

1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Ingredients

• ✓ cremini mushroom
• bacon
• asparagus
• swiss cheese
• heavy cream
• egg
• salt
• black pepper

Instructions

1. 1 Position oven rack to center position. Preheat oven to 400 degrees F (200 degrees C). Butter a 10-inch pie plate.
2. 2 Heat a large skillet over medium heat; cook and stir bacon in the hot skillet until crisp, 5 to 10 minutes. Remove bacon and drain all but 2 tablespoons grease from skillet. Cook and stir asparagus and mushrooms in the remaining bacon grease until asparagus is tender, about 5 minutes.
3. 3 Remove skillet from heat and toss bacon into asparagus mixture. Spread asparagus-bacon mixture into the prepared pie pan. Sprinkle Swiss cheese over mixture.
4. 4 Whisk cream, eggs, salt, and pepper in a bowl. Pour egg mixture over asparagus-cheese mixture.
5. 5 Bake in the preheated oven until quiche is set and a knife inserted in the center comes out clean, about 30 minutes.

By Nikki Wilson

Ingredients

• ✓ cremini mushroom
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• mixed greens
• spinach
• beet green
• swiss chard
• corn
• pearl barley
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ cremini mushroom
• thai rice noodle
• chicken broth
• lemongrass
• chicken breast
• red chile pepper
• coconut milk
• ginger
• fish sauce
• garlic
• lime juice
• white sugar
• lime
• green onion
• basil

Instructions

1. 1 Bring a large pot of water to a boil. Remove from heat, add noodles, and cover.
2. 2 Peel and discard tough outer leaves from lemongrass. Roughly chop pale inner stalk and transfer to a food processor; pulse until minced, 1 to 2 minutes.
3. 3 Bring chicken broth to a boil in another large pot. Add lemongrass, chicken, mushrooms, red chile pepper. Cook for 5 minutes. Reduce heat to medium; stir in coconut milk, ginger, fish sauce, and garlic. Simmer soup gently until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), 10 to 15 minutes.
4. 4 Transfer chicken to a cutting board; slice thinly and return to the pot. Stir in lime juice and sugar.
5. 5 Drain noodles and divide among serving bowls. Ladle soup on top. Garnish with a lime wedge, green onions, and basil.

By Lux

Ingredients

• ✓ cremini mushroom
• butter
• garlic
• chicken stock
• heavy cream
• all-purpose flour
• garlic salt
• thyme
• black pepper

Instructions

1. 1 Melt butter in the pot of a multi-functional electric pressure cooker (such as Instant Pot) set to Saute mode. Add mushrooms and saute for 3 minutes. Add garlic and stir until fragrant. Slowly pour in chicken stock and bring to a boil while scraping any browned bits off the bottom of the pot.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, mix cream and flour together in a bowl to form a slurry.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour slurry into the soup; stir to combine.
4. 4 Switch pot to Saute mode. Stir until soup is slightly thickened. Add garlic salt, thyme, and pepper.

By thedailygourmet

Ingredients

• ✓ cremini mushroom
• tomatillo
• chile de arbol pepper
• vegetable oil
• salt
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
2. 2 Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
3. 3 Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
4. 4 Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
5. 5 Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
6. 6 Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

By gem

Ingredients

• ✓ cremini mushroom
• olive oil
• salt
• black pepper
• chicken breast
• onion
• cream of mushroom soup
• marsala wine

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Season chicken with salt and pepper, then add to hot oil and cook until browned, 3 to 5 minutes. Stir in onion and mushrooms; continue cooking until onion is translucent, 5 to 7 minutes.
2. 2 Pour condensed soup and Marsala wine over chicken mixture; cook until hot and chicken is no longer pink in the middle, 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Sophia Del Gigante

Ingredients

• ✓ cremini mushroom
• cayenne pepper
• nutmeg
• white sugar
• garlic powder
• salt
• heavy cream
• egg
• green onion
• gruyere cheese
• swiss cheese
• black pepper
• salt
• onion
• olive oil
• butter
• bacon
• pie crust

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble.
3. 3 Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.
4. 4 Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.
5. 5 Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust.
6. 6 Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.

By Culinary Envy

Ingredients

• ✓ cremini mushroom
• olive oil
• red wine vinegar
• garlic
• thyme
• parsley
• red pepper flakes
• pork chop
• chicken broth
• olive oil
• yellow onion
• chicken broth
• milk
• white wine
• white mushroom
• all-purpose flour

Instructions

1. 1 Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
3. 3 Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
7. 7 Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By rtjmom

Ingredients

• ✓ cremini mushroom
• olive oil
• shallot
• quinoa
• thyme
• bay leaf
• salt
• black pepper
• vegetable stock

Instructions

1. 1 Heat a large saucepan over medium heat and swirl olive oil around the inside of the pan to coat. Cook shallot in the hot oil until translucent, about 3 minutes; stir in cremini mushrooms, cooking and stirring until mushrooms are browned, 8 to 10 minutes. Stir quinoa, thyme, bay leaf, kosher salt, and black pepper into mushroom mixture. Cook, stirring often, until quinoa gives off a slightly toasted fragrance, about 5 minutes.
2. 2 Pour vegetable stock into quinoa mixture (stock may spatter a bit); stir to combine. Bring to a full boil, reduce heat to low, and cover pan; simmer until liquid is absorbed, about 15 minutes. Remove from heat and fluff quinoa pilaf with a fork; cover pan and let pilaf stand 10 more minutes to steam dry.

By nosduh1313

Ingredients

• ✓ cremini mushroom
• butter
• cream cheese
• colby-jack cheese
• green onion
• seafood seasoning
• creole seasoning
• garlic powder
• crabmeat
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with butter.
2. 2 Wash mushrooms and remove stems. Scrape out mushroom caps to make an ample "bowl" for the filling.
3. 3 Mix cream cheese, 1 cup Colby-Jack cheese, green onions, seafood seasoning, Creole seasoning, and garlic powder together until thoroughly combined. Crumble in crabmeat, making sure there are no large chunks so the consistency works well for stuffing. Mix in bread crumbs.
4. 4 Start forming a ball of stuffing and place it in a mushroom cap, making the mushroom cap form-fit the ball. The stuffing should be ample so the mushroom cap wraps around the bottom half of the ball. Repeat to stuff remaining mushrooms, then transfer into the prepared baking dish. Sprinkle remaining Colby-Jack on top, smoothing it down so it sticks to the stuffing.
5. 5 Bake in the preheated oven for 10 minutes. Turn on the broiler and broil until cheese is bubbly, about 3 minutes. Remove from the oven and let sit for 10 minutes before serving.

By amydawn319

Ingredients

• ✓ cremini mushroom
• canola oil
• onion
• garlic
• button mushroom
• beef veggie tenders
• all-purpose flour
• vegetable broth
• mustard
• thyme
• seasoning salt
• plain yogurt
• sour cream
• parsley
• egg noodle
• egg-free noodle

Instructions

1. 1 In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
2. 2 Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
3. 3 Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
4. 4 Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
5. 5 Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

By Yves Veggie Cuisine

Ingredients

• ✓ cremini mushroom
• aluminum foil
• flat-leaf parsley
• lemon juice
• sugar
• heavy cream
• white wine
• all-purpose flour
• thyme
• wild mushroom
• garlic
• onion
• olive oil
• kosher salt
• parmesan cheese
• polenta
• water

Instructions

1. 1 Bring 4 cups of water to a boil. Whisk in the polenta. Once it begins to thicken, reduce heat to a simmer and cook for 45 minutes until creamy and thick, stirring occasionally to prevent sticking. Stir in the Parmesan and a 1/4 teaspoon of salt. Stir until melted and cheese is no longer visible. Remove from heat.
2. 2 Line an 8x11 inch baking dish with Reynolds Wrap® Aluminum Foil and carefully pour the polenta into the baking dish, using a spatula to smooth it to an even thickness, about 3/4 inch. Cover and refrigerate for at least two hours and up to two days until firm.
3. 3 While the polenta chills, make your ragu. In a large heavy skillet, heat the olive oil over medium heat until shimmering. Add the onion and garlic and saute until fragrant and translucent, about 5 minutes. Stir often to prevent browning. Add mushrooms and thyme and cook over medium-high heat until the mushrooms start to release their liquid. Add 1/2 teaspoon of salt and continue to cook another 5 minutes until they begin to soften more.
4. 4 Add flour, stirring, until it is no longer visible, about 1 minute. Add in the wine, cream and sugar, and bring the mixture to a simmer. Taste and adjust salt if desired. Simmer until thick and creamy and the mushrooms are nicely coated, about 15 minutes. Finish with a squeeze of fresh lemon juice and 1/2 cup minced parsley. Set aside and cover to keep warm.
5. 5 Slice your polenta into squares -- whatever size you desire. Wipe down your skillet, coat it with nonstick cooking spray, and heat it over medium-high. Fry the squares in the pan until golden brown and warmed through. To serve, top the squares with warm mushroom ragu.

By Reynolds KitchensR

Ingredients

• ✓ cremini mushroom
• cilantro
• green onion
• bean sprout
• vegetable oil
• ginger root
• garlic
• chicken breast
• sesame oil
• vegetable oil
• chow mein noodles
• sesame oil
• rice wine vinegar
• white sugar
• vegetable oil
• peanut butter
• soy sauce

Instructions

1. 1 Make the sauce: Whisk soy sauce, peanut butter, vegetable oil, sugar, vinegar, and sesame oil together in a bowl until smooth. Set aside until needed.
2. 2 Make the stir-fry: Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes; drain.
3. 3 Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add chicken, garlic, and ginger; sauté until chicken is no longer pink in the center, 5 to 10 minutes. Use a slotted spoon to transfer chicken mixture to a bowl; leave drippings in the skillet.
4. 4 Add 1 tablespoon vegetable oil and remaining 1 teaspoon sesame oil to the skillet with the drippings. Add mushrooms and sauté until fragrant, 15 to 30 seconds.
5. 5 Return chicken mixture to the skillet. Add drained noodles, bean sprouts, green onion, and reserved peanut sauce. Combine ingredients gently, lifting and turning with tongs until all are coated with sauce. Cook until sauce is heated through, about 1 minute. Remove from the heat and garnish with cilantro.

By Tonja

Ingredients

• ✓ cremini mushroom
• linguine pasta
• mussel meat
• butter
• black pepper
• garlic
• white wine
• red pepper flakes
• whipping cream
• lemon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.
2. 2 Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.
3. 3 Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.
4. 4 Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.
5. 5 Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.
6. 6 Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

By Bren