Type what you have

Ingredients

• ✓ mushroom
• chili oil
• hot chile pepper
• garlic
• chicken breast
• white sugar
• garlic salt
• black pepper
• onion
• oyster sauce
• basil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chile peppers and garlic; cook until fragrant and just beginning to brown. Add chicken, sugar, garlic salt, and black pepper; cook until chicken is no longer pink but not cooked through.
2. 2 Add mushrooms, onion, and oyster sauce; cook until onion is tender and chicken juices run clear. Off heat, stir in basil. Let sit before serving for 2 minutes.

By Zfamily

Ingredients

• ✓ mushroom
• chinese noodle
• hoisin sauce
• sherry
• tangerine zest
• ginger
• vegetable oil
• beef steak
• vegetable oil
• butternut squash
• red onion
• cabbage
• tangerine

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain, rinse, and set aside.
2. 2 Whisk together the hoisin sauce, sherry, tangerine zest, and ground ginger in a small bowl.
3. 3 Heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. Add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. Remove meat to a platter with a slotted spoon. Repeat with the remaining beef.
4. 4 Heat the remaining 2 teaspoons of oil in the pan. Stir in the butternut squash, mushrooms, and onion. Cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. Add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
5. 5 Reduce the heat to medium. Stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. Cook until heated through, 2 to 3 minutes. Serve over Chinese noodles.

By Oti Katadoc

Ingredients

• ✓ mushroom
• chicken stock
• tom yum paste
• garlic
• lemongrass
• makrut lime leaf
• chicken breast
• fish sauce
• lime juice
• green chile pepper
• coriander
• basil

Instructions

1. 1 Bring the chicken stock to a boil in a large saucepan. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. 2 Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.

By Steve Alder

Ingredients

• ✓ mushroom
• rice noodle
• water
• peanut oil
• onion
• zucchini
• chicken breast
• fish sauce
• green curry paste
• white sugar
• coconut milk
• cilantro

Instructions

1. 1 Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. 2 Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. 3 Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
4. 4 Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

By SAJA2003

Ingredients

• ✓ mushroom
• canola oil
• yellow onion
• yellow bell pepper
• ketchup
• oyster sauce
• soy sauce
• chicken broth
• sugar
• garlic chile paste
• chicken breast
• zucchini
• yellow squash
• broccoli
• cashew nut

Instructions

1. 1 Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.

By FAIRBORN

Ingredients

• ✓ mushroom
• rice noodle
• chicken breast
• soy sauce
• green bell pepper
• red bell pepper
• cucumber
• carrot
• onion
• garlic
• ginger root
• red chile sauce
• peanut sauce
• oyster sauce
• sesame oil
• sesame seed

Instructions

1. 1 Cook rice noodles according to package directions.
2. 2 Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. 3 In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. 4 Toss cooked rice noodles with saute. Garnish with sesame seeds.

By Sharon

Ingredients

• ✓ mushroom
• shrimp
• cracker
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
2. 2 Remove stems from mushrooms. Finely chop stems, and set aside. Arrange caps cavity side up in the baking dish.
3. 3 In a medium bowl, mix mushroom stems, cooked baby shrimp, crushed bacon flavored crackers and cream cheese.
4. 4 Stuff mushroom caps generously with the mushroom stem mixture. Top with sharp Cheddar cheese.
5. 5 Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and lightly browned.

By Tony Anderson

Ingredients

• ✓ mushroom
• sugar snap pea
• teriyaki sauce
• olive oil

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

By Soup Loving Nicole

Ingredients

• ✓ mushroom
• butter
• ranch salad dressing mix

Instructions

1. 1 Melt butter in a large skillet over low heat. Mix in dry ranch salad dressing mix until well combined. Add mushrooms; stir to coat. Cook, stirring frequently, until mushrooms are very tender, at least 30 minutes.

By Perri Pender

Ingredients

• ✓ mushroom
• ✓ mushroom
• chicken
• mustard
• honey
• curry powder

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL

Ingredients

• ✓ mushroom
• chuck roast
• onion soup mix
• ginger ale

Instructions

1. 1 Preheat oven to 200 degrees F (95 degrees C).
2. 2 Cut the roast into cubes, then place in a 10x15 inch roasting pan with soup mix, ginger ale and mushrooms; mix well.
3. 3 Bake in preheated oven for 4 hours.

By Joanne Hepler

Ingredients

• ✓ mushroom
• cooking spray
• bacon
• toothpick

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Clean and dry mushrooms. Wrap 1 bacon slice around each mushroom and secure with a toothpick.
3. 3 Cook mushrooms, turning often, on the preheated grill until bacon is browned and crisp, about 10 minutes.

By Patricia Newberry Tatum

Ingredients

• ✓ mushroom
• spaghetti
• olive oil
• garlic
• egg
• parmesan 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 Meanwhile, place mushrooms in a dry skillet over medium heat. Cook until they begin to brown and release moisture, 3 to 5 minutes. Add oil and garlic. Fry until softened, about 3 minutes more.
3. 3 Beat eggs together in a bowl. Add 1/2 of the Parmesan cheese. Mix well and stir into cooked mushroom mixture.
4. 4 Serve spaghetti topped with mushroom sauce and remaining Parmesan cheese.

By Ryan Schroeder

Ingredients

• ✓ mushroom
• pork chop
• cream of mushroom soup
• onion
• garlic powder

Instructions

1. 1 Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
2. 2 Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By T Billingham

Ingredients

• ✓ mushroom
• beef rib roast
• onion soup mix
• beer
• black pepper

Instructions

1. 1 Place the mushrooms in the bottom of a slow cooker; set the beef roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper.
2. 2 Cook on Low until the meat is easily pulled apart with a fork, 9 to 10 hours.

By J

Ingredients

• ✓ mushroom
• sesame seed
• olive oil
• snow pea
• teriyaki sauce

Instructions

1. 1 Cook and stir sesame seeds in a medium skillet over medium heat until lightly browned, about 5 minutes. Remove from heat; set aside.
2. 2 Heat oil in the skillet over medium-high heat. Stir in snow peas and mushrooms. Cook until tender, 3 to 4 minutes.
3. 3 Transfer snow peas and mushrooms to a medium bowl. Toss with toasted sesame seeds and teriyaki sauce; serve warm.

By BDEGER

Ingredients

• ✓ mushroom
• margarine
• long-grain white rice
• condensed french onion soup
• water

Instructions

1. 1 Melt margarine in a saucepan over medium heat. Stir in rice and cook just until lightly browned. Mix in soup, mushrooms and water. Bring to a boil. Reduce heat to low, cover and simmer 25 minutes.

By Jeff

Ingredients

• ✓ mushroom
• butter
• spinach
• salt
• butter
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
3. 3 Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
4. 4 Bake in preheated oven for 20 minutes.

By Cathy Martin

Ingredients

• ✓ mushroom
• orange bell pepper
• onion
• carrot
• bacon
• cheddar cheese
• sour cream
• cheddar cheese

Instructions

1. 1 Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
4. 4 Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

By MumAndMe

Ingredients

• ✓ mushroom
• butter
• black olive
• cheddar cheese
• all-purpose flour
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 3 tablespoons of butter in a large skillet over medium heat. Add the mushrooms, and saute until tender, about 10 minutes. Layer half of the mushrooms in the bottom of a casserole dish. Sprinkle with half of the olives, half of the cheese, and 1 tablespoon of flour. Repeat the layers then top with the bread crumbs. Drizzle 2 tablespoons of melted butter over the crumbs.
3. 3 Bake for 30 minutes in the preheated oven, until bubbly and browned on the top.

By BELLYJEANS

Ingredients

• ✓ mushroom
• butter
• cream cheese
• chicken breast
• brown sugar
• mustard
• walnut

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt butter in a skillet over medium heat. Sauté mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat.
3. 3 Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up.
4. 4 In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped walnuts. Place in a baking dish.
5. 5 Bake in the preheated oven 15 to 20 minutes, or until chicken is no longer pink and juices run clear.

By Jenny

Ingredients

• ✓ mushroom
• olive oil
• chicken breast
• garlic powder
• garlic
• mozzarella cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
2. 2 Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

By pinksnowflakeliz

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
• spaghetti
• butter
• chicken breast
• cream of chicken soup
• sour cream
• parmesan cheese

Instructions

1. 1 Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
2. 2 Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
3. 3 Bake at 300 degrees F (150 degrees C) for 40 minutes.

By Tammy Schill

Ingredients

• ✓ mushroom
• cream of mushroom soup
• onion soup mix
• water
• pork chop
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
3. 3 In a large skillet over medium-high heat, brown the pork chops on each side. Transfer chops to a 9x9 inch baking dish, and cover with the mushroom soup mixture.
4. 4 Bake in the preheated oven for 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

By SHECOOKS2

Ingredients

• ✓ mushroom
• chicken breast
• swiss cheese
• cream of mushroom soup
• sour cream
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a large baking dish. Scatter mushrooms around and sprinkle with Swiss cheese. In a small bowl, combine cream of mushroom soup, sour cream, and chicken broth. Pour sauce mixture over chicken.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and sprinkle with Parmesan cheese and return to oven. Bake for an additional 5 minutes.

By prncsdawn

Ingredients

• ✓ mushroom
• cauliflower
• olive oil
• water
• onion
• havarti cheese

Instructions

1. 1 Cut cauliflower into 3 or 4 'steaks'. Remove the stem and leaves from each 'steak' using a sharp knife; reserve the florets that have fallen off while slicing steaks.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook cauliflower 'steaks' in the hot oil until browned, 3 to 4 minutes per side. Add florets and water to skillet; cover and steam until cauliflower is tender, 10 to 15 minutes.
3. 3 Heat remaining 1 tablespoon olive oil in a separate skillet over medium heat; saute onion until fragrant, about 2 minutes. Add mushrooms and saute until onion is lightly browned and mushrooms are tender, 10 to 15 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Arrange cauliflower 'steaks' and florets on a baking sheet; top with onion-mushroom mixture and Havarti cheese.
6. 6 Broil in the preheated oven until cheese is melted and bubbling, 2 to 3 minutes.

By Tia

Ingredients

• ✓ mushroom
• white rice
• onion soup mix
• cream of mushroom soup
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl mix the rice, dry onion soup mix, cream of mushroom soup, mushroom pieces and milk.
3. 3 Place the chicken pieces in a 9x13 inch baking dish and pour the mushroom mixture over the chicken. Cover and bake in the preheated oven for 1 hour. Uncover and bake for 15 more minutes.

By Mary Ann Benzon

Ingredients

• ✓ mushroom
• butter
• garlic
• all-purpose flour
• half and half
• soy sauce
• salt
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add mushrooms and cook until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. 2 Sprinkle flour over the mixture and stir to create a smooth paste. Slowly add half-and-half and continue to stir to prevent any lumps. Add soy sauce, salt, and pepper; stir to combine. Taste and adjust seasoning to your liking.

By thedailygourmet

Ingredients

• ✓ mushroom
• ground beef
• pizza sauce
• olive
• mozzarella cheese
• biscuit dough

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir sauce, mushrooms, and olives into beef in the skillet. Cook and stir until heated through, about 2 minutes. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle with mozzarella cheese.
4. 4 Flatten each biscuit with your hands and arrange on top of cheese.
5. 5 Bake in the preheated oven until biscuits are golden, 15 to 17 minutes.

By Jenni