Type what you have

Ingredients

• ✓ mushroom
• chicken broth
• onion
• thyme
• butter
• all-purpose flour
• salt
• black pepper
• half and half
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

By Karena

Ingredients

• ✓ mushroom
• olive oil
• onion
• celeriac
• potato peeling
• carrot
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• ✓ mushroom
• butter
• green onion
• garlic
• thyme
• salt
• pepper
• all-purpose flour
• vegetable broth
• cream
• thyme
• chive

Instructions

1. 1 Thinly slice mushroom caps; discard stalks.
2. 2 Melt butter in a heavy-bottomed pan. Add green onions, garlic, and 1 teaspoon lemon thyme leaves; cook and stir for 1 minute, or until garlic is golden. Add mushrooms, salt, and white pepper; cook for 3 to 4 minutes, or until mushrooms begin to soften. Add flour and cook, stirring constantly, for 1 minute.
3. 3 Remove from the heat and add broth, stirring continuously. Return to the heat and stir until boiling. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
4. 4 Whisk in cream and stir while gently heating; do not let boil. Season with salt and pepper. Ladle into bowls and garnish with chives and remaining lemon thyme.

By Michelle Chen

Ingredients

• ✓ mushroom
• butter
• onion
• green bell pepper
• all-purpose flour
• milk
• beef consomme
• salt
• black pepper
• provolone cheese
• roast beef

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until tender, about 5 minutes. Add flour; cook and stir until flour golden, about 5 minutes more.
3. 3 Gradually whisk in milk; bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consommé; season soup with salt and black pepper.
4. 4 Slowly stir in provolone cheese until melted, 3 to 5 minutes. Off heat, stir in roast beef.

By rawcalls

Ingredients

• ✓ mushroom
• vegetable oil
• chicken thigh
• onion
• all-purpose flour
• water
• potato
• carrot
• chicken soup base
• herbes de provence
• green bell pepper

Instructions

1. 1 Heat oil in a Dutch oven or large pot over medium heat. Add chicken and onion; cook and stir until browned, 5 to 7 minutes. Add flour; cook and stir until mixture is coated, 2 to 3 minutes.
2. 2 Add water, potatoes, carrot, soup base, and Herbes de Provence. Cover and simmer, 15 to 20 minutes. Add mushrooms and peppers; simmer until vegetables are tender, 10 to 15 minutes more.

By Gillian

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• celery
• garlic
• chicken broth
• barley
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

By SANDI149

Ingredients

• ✓ mushroom
• butter
• flour
• sherry
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ mushroom
• butter
• onion
• chicken broth
• soy sauce
• paprika
• dill weed
• milk
• all-purpose flour
• sour cream
• parsley
• lemon juice
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add mushrooms and sauté for 5 more minutes. Stir in broth, soy sauce, paprika, and dill; reduce heat to low, cover, and simmer for 15 minutes.
3. 3 Whisk milk and flour together in a separate bowl; stir into soup until blended. Cover and simmer for 15 more minutes, stirring occasionally.
4. 4 Add sour cream, parsley, lemon juice, salt, and ground black pepper; stir over low heat until warmed through, about 3 to 5 minutes. Serve immediately.

By stormycook

Ingredients

• ✓ mushroom
• butter
• onion
• dill
• paprika
• soy sauce
• chicken broth
• skim milk
• all-purpose flour
• tomato
• hungarian wax pepper
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium heat. Cook and stir onions in melted butter until fragrant, about 5 minutes. Add mushrooms and cook until tender, about 5 minutes. Stir in dill, paprika, soy sauce, and chicken broth. Reduce the heat to low, cover, and simmer for 15 minutes.
2. 2 Whisk milk and flour together in a small bowl; stir into soup. Add tomato and wax pepper halves. Cover and simmer, stirring occasionally, for 15 minutes. Season with salt and pepper. Stir in sour cream and continue to cook and stir until soup has thickened, 5 to 10 minutes. Remove and discard tomato and wax pepper halves before serving.

By Genevajones

Ingredients

• ✓ mushroom
• ground beef
• red bell pepper
• green onion
• garlic
• water
• tomato
• tomato paste
• italian seasoning
• salt
• black pepper
• farfalle pasta
• corn
• pea

Instructions

1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ingredients

• ✓ mushroom
• potato
• sour cream
• asparagus
• vegetable broth
• olive oil
• onion
• garlic
• garlic
• white wine
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
2. 2 Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. 3 Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. 4 Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
5. 5 Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. 6 Chop the middle segments of the asparagus.
7. 7 Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
8. 8 Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. 9 Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. 10 Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. 11 Season the soup with cayenne pepper, salt, and black pepper.

By Lucia D

Ingredients

• ✓ mushroom
• olive oil
• onion
• carrot
• garlic
• chicken broth
• basil
• kale
• red curry paste
• salt
• black pepper
• shrimp
• tomato
• kidney bean
• lemon

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in hot oil until tender, 5 to 7 minutes. Pour in chicken broth and add basil. Bring to a boil, reduce heat to low, cover, and simmer until basil seasons broth, about 10 minutes.
2. 2 Stir kale, curry paste, salt, and pepper into broth; return to a boil. Reduce heat to low and simmer until kale softens, about 10 minutes.
3. 3 Stir in shrimp, tomatoes, kidney beans, and lemon juice. Simmer until shrimp is bright pink on the outside and no longer transparent in the center, about 10 minutes.

By Bethie

Ingredients

• ✓ mushroom
• parsley
• pepper
• salt
• cream cheese
• thyme
• rosemary
• basil
• beef stock
• sugar
• all-purpose flour
• onion
• margarine
• red bell pepper
• garlic
• celery
• tomato

Instructions

1. 1 Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
2. 2 In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
3. 3 Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
4. 4 Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.

By MARBALET

Ingredients

• ✓ mushroom
• half-and-half
• sherry
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ mushroom
• thyme
• black pepper
• marjoram
• salt
• bay leaf
• barley
• celery
• onion
• carrot
• thyme
• bay leaf
• black peppercorn
• celery
• carrot
• onion
• turkey carcass
• water

Instructions

1. 1 Gather all stock and soup ingredients.
2. 2 To make the turkey stock: Combine 5 quarts water and turkey carcass in a large stockpot over medium-high heat; bring to a boil. Add onion, carrot, celery, peppercorns, bay leaf, and thyme. Reduce the heat and simmer, skimming excess fat and foam from the surface as needed and adding more water as it evaporates, for 2 to 2 ½ hours.
3. 3 Remove carcass to a cutting board and cool. Strain stock; discard solids and return liquid to the pot.
4. 4 Pull meat from cooled carcass and discard bones. Shred meat and refrigerate until needed.
5. 5 Make the soup: Add carrots, onions, celery, barley, mushrooms, bay leaves, salt, marjoram, pepper, and thyme to stock; bring to a boil. Reduce the heat and simmer, stirring occasionally, until barley is fully cooked, about 1 hour 20 minutes.
6. 6 Return shredded turkey to the soup; simmer until heated through, about 10 minutes. Remove bay leaves and serve.

By JR

Ingredients

• ✓ mushroom
• bacon
• garlic
• green bean
• soy sauce

Instructions

1. 1 Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften mushrooms. Stir in green beans and soy sauce, and heat through.

By hollye02

Ingredients

• ✓ mushroom
• vegetable stock
• red wine
• green onion
• garlic

Instructions

1. 1 Pour stock into a saucepan or fondue pot over medium heat; bring to a simmer. Add wine, mushrooms, green onions, and garlic. Simmer until broth is aromatic, about 15 minutes.

By gerke627

Ingredients

• ✓ mushroom
• sirloin tip
• onion
• butter
• golden mushroom soup
• burgundy wine

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Ingredients

• ✓ mushroom
• egg
• ham
• cheddar cheese
• tomato
• onion
• green bell pepper
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Crack eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs.
3. 3 Open the bag, and add ham, Cheddar, tomato, mushrooms, onion, bell pepper, and salsa. Squeeze out as much of the air as you can and seal the bag again.
4. 4 Bring a large pot of water to a boil. Place the bag (up to 8 bags at a time) into the boiling water. Cook for exactly 13 minutes.
5. 5 Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.

By Mary Ann Lackey

Ingredients

• ✓ mushroom
• fettuccini pasta
• olive oil
• onion
• garlic
• tomato
• tomato paste
• basil
• oregano
• tarragon
• green-lipped mussel
• olive
• tomato

Instructions

1. 1 Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
2. 2 Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
3. 3 Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
4. 4 Serve mussels and sauce over pasta.

By Corinne Hobin

Ingredients

• ✓ mushroom
• veal shoulder roast
• thyme
• carrot
• potato
• onion
• all-purpose flour
• green pea
• egg yolk

Instructions

1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Ingredients

• ✓ mushroom
• cooking spray
• green onion
• butter
• cornstarch
• half-and-half
• salt
• black pepper
• garlic powder
• sandwich bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Chop green onions and mushrooms very finely, to a nearly paste-like consistency.
3. 3 Melt butter in a small saucepan over medium heat; stir in green onions and mushrooms and cook and stir until fragrant, about 2 minutes. Whisk cornstarch into half-and-half; pour into mushroom mixture and cook, stirring often, until thickened, about 3 minutes. Season mushroom mixture with salt, pepper, and garlic powder.
4. 4 Roll bread slices with a rolling pin until very flat and thin. Spread mushroom mixture evenly onto flattened bread; tightly roll up bread slices. Slice each bread tube into 1-inch thick rounds; place rounds onto a baking sheet.
5. 5 Bake in the preheated oven until bread is browned, about 10 minutes.

By Ella

Ingredients

• ✓ mushroom
• escargot
• butter
• garlic
• white wine
• cream
• flour
• tarragon
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. 2 Place escargots in a small bowl and cover with cold water. Let sit for 5 minutes to remove any canned flavor they may have. Drain escargots and pat dry with a paper towel.
3. 3 Melt butter with garlic in a large skillet over medium-high heat. Add escargots and mushroom caps; cook and stir until mushroom caps begin to soften, about 5 minutes.
4. 4 Whisk together wine, cream, flour, tarragon, and pepper in a small bowl until well combined. Pour into the skillet and bring to a boil. Cook, stirring occasionally, until sauce thickens, about 10 minutes. Remove from the heat.
5. 5 Place mushroom caps into the prepared baking dish, with the tops facing down. Spoon an escargot into each mushroom cap. Pour sauce from the skillet over mushroom caps, then sprinkle grated Parmesan cheese over top.
6. 6 Bake in the preheated oven until cheese has turned golden brown, 10 to 15 minutes.

By CraZee A

Ingredients

• ✓ mushroom
• beef broth
• all-purpose flour
• tomato paste
• beef demi glace
• bacon drippings
• beef round
• sherry wine
• onion
• burgundy wine
• parsley
• rosemary
• thyme
• bay leaf
• butter
• parsley

Instructions

1. 1 In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside.
2. 2 Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce.
3. 3 Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender.
4. 4 Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.

By ELLIANA23

Ingredients

• ✓ mushroom
• butter
• onion
• garlic
• salt
• black pepper
• thyme
• chicken broth
• heavy cream
• cream cheese
• sherry

Instructions

1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Ingredients

• ✓ mushroom
• olive oil
• garlic
• eggplant
• parsley
• salt
• parmesan cheese
• zucchini
• tomato
• onion
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ mushroom
• butter
• onion
• garlic
• spinach
• feta cheese
• cheddar cheese
• salt
• pepper
• pie shell
• egg
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a medium skillet over medium heat. Add onion and garlic and saute until lightly browned, about 7 minutes.
3. 3 Stir in spinach, mushrooms, feta, and 1/2 cup Cheddar. Season with salt and pepper.
4. 4 Spoon mixture into prepared pie crust.
5. 5 Whisk eggs and milk together in a medium bowl until combined. Season with salt and pepper.
6. 6 Pour over the spinach mixture in pie crust, allowing egg mixture to thoroughly combine with spinach mixture.
7. 7 Bake in the preheated oven for 15 minutes.
8. 8 Sprinkle the top with remaining Cheddar and bake until set in center, 35 to 40 minutes longer.
9. 9 Allow to cool briefly before slicing and serving, about 10 minutes.

By Bailey

Ingredients

• ✓ mushroom
• butter
• olive oil
• butter
• garlic
• russet potato
• thyme
• salt
• black pepper
• sottocenere cheese
• heavy cream
• chicken stock

Instructions

1. 1 Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
4. 4 Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
5. 5 Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ mushroom
• pie crust
• olive oil
• onion
• green bell pepper
• zucchini
• tomato
• all-purpose flour
• basil
• egg
• milk
• salt
• black pepper
• colby-jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from the oven and set aside. Reduce oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, mushrooms, and zucchini and cook, stirring, until softened, 5 to 7 minutes. Remove vegetables from skillet and set aside.
4. 4 Sprinkle tomato slices with flour and basil; cook in the skillet over medium heat for 1 minute per side. Set aside.
5. 5 Whisk eggs, milk, salt, and pepper together in a small bowl.
6. 6 Spread 1 cup cheese in the bottom of pie crust. Layer vegetable mixture over the cheese, then top with tomato slices. Pour egg mixture over top and sprinkle with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes.
8. 8 Cool 5 minutes before serving.

By Kurt

Ingredients

• ✓ mushroom
• olive oil
• chicken breast
• white wine
• salt
• pepper
• penne
• pasta
• onion
• garlic
• creme fraiche
• sour cream
• parmesan cheese

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and sauté until browned. Add white wine and season with salt and pepper. Reduce heat to low and simmer until chicken is cooked through and juices run clear, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Cut cooked chicken into cubes; set aside. Add onion and garlic to the remaining juices in the skillet. Cook and stir until onions are tender, about 5 minutes. Add mushrooms and sauté until soft.
4. 4 Add cooked chicken, crème fraîche, and sour cream; stir until heated through. Serve chicken and sauce on top of cooked pasta. Sprinkle with grated Parmesan cheese.

By Kristel A Ivy