Type what you have

Ingredients

• ✓ mushroom stem and piece
• butter
• onion
• beef consomme
• instant white rice

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
2. 2 Add consomme and mushrooms; bring to a boil.
3. 3 Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

By OCIEL

Ingredients

• ✓ mushroom stem and piece
• spaghetti
• ground beef
• onion
• garlic
• kidney bean
• tomato
• tomato sauce
• water
• chili seasoning mix
• parmesan cheese
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
2. 2 Heat a large skillet over medium-high heat. Add ground beef, onion, and garlic; cook and stir until beef browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir spaghetti, kidney beans, diced tomatoes, tomato sauce, mushrooms, water, chili seasoning, and Parmesan cheese into beef mixture until combined. Cover the skillet, reduce heat to medium-low, and simmer until hot, about 10 minutes. Top with Cheddar cheese.

By Courtney Servantes

Ingredients

• ✓ mushroom stem and piece
• bow-tie pasta
• vegetable oil
• pea
• salad dressing
• milk
• ranch dressing mix
• garlic salt
• broccoli floret
• cheddar cheese
• bacon bit
• red onion
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; rinse with cold water.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Cool.
3. 3 Meanwhile, combine salad dressing, milk, ranch mix, and garlic salt in a large bowl until smooth; add broccoli, mushrooms, ½ cup Cheddar cheese, bacon bits, red onion, green onion, and cooled peas and mix thoroughly.
4. 4 Mix pasta into salad; top with remaining ½ cup Cheddar cheese and refrigerate until ready to serve.

By Stephanie

Ingredients

• ✓ mushroom stem and piece
• ground beef
• pork sausage
• salt
• pepper
• pumpkin pie spice
• brown sugar
• chicken stock
• long grain rice
• wild rice
• sugar pumpkin
• cream of celery soup
• cream of mushroom soup
• green bean

Instructions

1. 1 In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
2. 2 Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
4. 4 Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
5. 5 Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

By Teri Blackburn Pell

Ingredients

• ✓ mushroom stem and piece
• beef stock
• basil
• vegetable soup mix
• beef stock concentrate
• onion
• corn
• celery
• carrot
• potato
• water
• tomato soup
• red wine
• vegetable oil
• beef chuck
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
3. 3 Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.
4. 4 Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.
5. 5 Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.

By Stan

Ingredients

• ✓ mushroom stem and piece
• cream of mushroom soup
• processed cheese
• bacon bits
• green bean
• french-fried onion

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat condensed soup in a saucepan over medium heat. Stir in processed cheese and bacon bits; continue stirring until completely melted. Remove from heat; stir in mushrooms and green beans until evenly coated.
3. 3 Pour mixture into a casserole dish; top with fried onions, leaving a 1-inch border along the sides.
4. 4 Bake in the preheated oven until heated through and bubbly, 25 to 30 minutes. Check near the end of cooking to ensure onions aren't getting too brown.

By Deb Dessaint

Ingredients

• ✓ mushroom stem and piece
• vegetable oil
• sirloin tip roast
• beef broth
• onion soup mix
• cornstarch
• beef broth

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat; fry roast in hot oil until browned on both sides, about 10 minutes. Pour mushrooms and 1 cup beef broth over roast. Sprinkle with onion soup mix.
3. 3 Bake in preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 90 minutes. Remove roast from Dutch oven to a platter, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
4. 4 Whisk cornstarch and remaining 1/4 cup beef broth in a bowl and stir into Dutch oven with mushrooms and pan drippings. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes. Serve over sliced beef.

By JimChicago52

Ingredients

• ✓ mushroom stem and piece
• butter
• onion
• processed cheese food
• broccoli
• cream of mushroom soup
• almond
• worcestershire sauce
• hot pepper sauce
• garlic juice

Instructions

1. 1 Melt butter in a medium skillet over medium heat. Add onion and saute until it just starts to turn brown, 5 to 7 minutes. Add cheese slice and cover the skillet for 2 to 3 minutes. Remove cover and continue to heat and stir until cheese is fully melted, about 3 more minutes. Remove from the heat.
2. 2 Transfer cheese mixture to a large saucepan; add broccoli, condensed soup, almonds, mushroom stems and pieces, Worcestershire sauce, hot pepper sauce, and garlic juice. Heat over low heat, stirring frequently, for at least 15 minutes; do not allow to boil or overheat.

By kaletingelstad

Ingredients

• ✓ mushroom stem and piece
• tomato
• water
• kidney bean
• red bean
• onion
• tomato paste
• yellow bell pepper
• orange bell pepper
• chili powder
• garlic powder
• salt

Instructions

1. 1 Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

By Dawn Gainor

Ingredients

• ✓ mushroom stem and piece
• butter
• onion
• garlic
• mushroom
• curry powder
• beef top sirloin
• beef bouillon
• water
• shiitake mushroom
• heavy cream
• egg noodle

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Add the onion and garlic, and fresh mushrooms; cook until the onions are translucent. Stir in curry powder until well blended. Place the meat strips in the skillet, and fry until evenly browned.
2. 2 Dissolve the bouillon cubes in the boiling water, then stir into the skillet. Add the mushroom stems and pieces and dried shiitake mushrooms. Let the mixture simmer over medium heat until most of the liquid has evaporated, about 20 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain.
4. 4 Reduce the heat under the skillet to low, and pour in the cream, stirring until the sauce is an even color. Simmer for about 5 minutes, but do not boil. Serve over noodles.

By Rosemary Ingrey

Ingredients

• ✓ mushroom stem and piece
• canola oil
• pork shoulder
• salt
• black pepper
• jalapeno pepper
• onion
• garlic
• tomato
• cumin

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to skillet and stir to coat with oil. Place the jalapeno peppers into the pan and cover; allow to simmer 20 minutes. Uncover and remove the jalapenos from the pan; chop roughly and set aside. Continue cooking the pork, uncovered, until it browns completely and the liquid evaporates, about 10 minutes.
2. 2 Mix in the onion and garlic; cook and stir about 2 minutes. Add the mushrooms and cook 1 minute more. Pour the tomatoes and chopped jalapenos into the pan and stir through the pork. Season with the cumin. Stir, cover, and reduce heat to low; simmer another 10 minutes.

By Amy_S