Type what you have

Ingredients

• ✓ button mushroom
• beef sirloin steak
• worcestershire sauce
• olive oil
• parsley
• paprika
• chile flake

Instructions

1. 1 Combine steak, mushrooms, Worcestershire sauce, olive oil, parsley, paprika, and chile flakes in a bowl. Cover and refrigerate for at least 4 hours or overnight. Remove from refrigerator 30 minutes prior to cooking.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Drain and discard marinade from the steak mixture. Place steak and mushrooms into the basket of the air fryer.
4. 4 Cook in the preheated air fryer for 5 minutes. Toss and cook 5 additional minutes. Transfer steak and mushrooms to a serving plate and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• vegetable oil
• onion
• chicken heart
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 4 to 6 minutes. Add chicken hearts and cook, stirring constantly, until browned, about 3 minutes. Cover the skillet, reduce heat, and cook until hearts are no longer pink in the center, about 10 minutes.
2. 2 Add mushrooms and mix well. Cook, covered, for 5 more minutes. Season with salt and pepper.

By Natasha Titanov

Ingredients

• ✓ button mushroom
• cooking spray
• olive oil
• spinach
• feta cheese
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Gently remove stems from mushroom caps. Dice stems and place in a bowl. Place caps on the prepared baking sheet with the open sides up.
3. 3 Heat 1 teaspoon oil in a skillet over low heat. Add spinach and cook until wilted, about 2 minutes.
4. 4 Add wilted spinach to the diced mushroom caps, along with feta cheese, garlic, and parsley. Mix until well combined.
5. 5 Scoop spinach mixture and fill each mushroom. Drizzle mushrooms with remaining 1 1/2 teaspoons.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By Bites of Flavor

Ingredients

• ✓ button mushroom
• olive oil
• blue cheese
• butter
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish.
2. 2 Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.

By BudsGurls

Ingredients

• ✓ button mushroom
• bacon
• onion
• ground beef
• evaporated milk
• egg
• swiss cheese
• corn flake crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir bacon in a skillet over medium heat until browned. Transfer to a paper-towel-lined plate with a slotted spoon; set aside 1 tablespoon bacon. Discard all but 1 tablespoon drippings from the skillet.
3. 3 Add onion and mushrooms to the skillet; cook until soft.
4. 4 Combine beef, milk, and egg in a large bowl. Stir in onion and mushrooms. Add about 4 ounces Swiss cheese and all but 1 tablespoon bacon; stir to combine. Stir in cornflake crumbs until well blended.
5. 5 Shape into a loaf; place in a meatloaf pan.
6. 6 Bake in the preheated oven for 1 hour. Drain fat; sprinkle with remaining 2 ounces Swiss cheese and reserved 1 tablespoon bacon. Continue baking until cheese is melted, about 5 minutes.
7. 7 Let meatloaf rest for a few minutes to make it easier to slice. Enjoy!

By NICOLETTE

Ingredients

• ✓ button mushroom
• cooking spray
• garlic
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat; do not use a nonstick skillet. Spray lightly with cooking spray; add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released more juice and garlic is lightly browned. Transfer mushroom-garlic mixture with juices to a small bowl and set aside.
2. 2 Wipe the skillet out with a paper towel to remove any burnt garlic bits. Melt butter in the skillet over medium-low heat until it begins to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once roux has darkened slightly, add milk, a few tablespoons at a time, whisking smooth after each addition.
3. 3 Add mushroom-garlic mixture with juices back into the skillet; bring to a very slow simmer and cook until desired thickness is reached. Season with salt and pepper.

By Mark S

Ingredients

• ✓ button mushroom
• pork chop
• seasoning salt
• oil
• chicken broth
• onion
• butter
• flour

Instructions

1. 1 Trim fat off pork chops and season generously with seasoning salt.
2. 2 Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 3 to 4 minutes per side. Transfer pork chops to a plate.
3. 3 Pour chicken broth into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add mushrooms, onion, and butter; simmer for 5 minutes. Transfer 2 tablespoons of sauce to a small bowl.
4. 4 Add flour to the sauce in the bowl and mix with a fork until no lumps remain. Pour slurry back into the skillet and stir until combined with the sauce.
5. 5 Return pork chops to the skillet. Cover and simmer for 15 minutes. Remove lid and continue cooking until gravy has reached desired thickness and pork chops are no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). For a thicker gravy, mix in more flour.

By Aimee Brickner

Ingredients

• ✓ button mushroom
• cream of broccoli soup
• milk
• chicken breast
• olive oil
• garlic
• chicken broth
• lemon

Instructions

1. 1 In a small saucepan heat soup with milk over low heat; when heated through, set aside. Meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. Stir chicken broth into soup mixture, and pour mixture all over chicken. Sprinkle with mushrooms, then squeeze lemon over all.
4. 4 Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and juices run clear.

By Judi Sommers

Ingredients

• ✓ button mushroom
• zucchini
• red bell pepper
• olive oil
• water
• salt
• olive oil
• couscous
• balsamic vinegar

Instructions

1. 1 Preheat your grill to a high heat, outdoor or indoor.
2. 2 Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender.
3. 3 While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature.
4. 4 Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.

By Judy

Ingredients

• ✓ button mushroom
• jalapeno pepper
• vegetable oil
• onion
• garlic
• vegan cream cheese substitute
• vegan shredded cheese substitute
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Set jalapeño halves on a baking sheet lined with aluminum foil, open side up.
2. 2 Heat vegetable oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic to the skillet and saute until vegetables are tender and mushrooms have released their liquid, about 8 minutes. Transfer vegetables to a paper towel-lined plate to soak up the excess moisture.
3. 3 Mix mushroom mixture, cream cheese substitute, 3/4 cup shredded cheese substitute, salt, and pepper together in a bowl. Spoon into the jalapeño pepper halves on the baking sheet.
4. 4 Bake in the preheated oven for 20 minutes.
5. 5 Remove from the oven and top with the remaining 1/4 shredded cheese substitute. Broil until the cheese is melted and slightly browned, 1 to 2 minutes.

By fabeveryday

Ingredients

• ✓ button mushroom
• broccoli floret
• pepperjack cheese
• mayonnaise
• garlic powder
• chicken breast
• paprika
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine broccoli with 2 tablespoons water in a microwave-safe bowl. Microwave on high for 2 minutes. Drain.
3. 3 Transfer broccoli to a large bowl. Stir in pepper Jack, mayonnaise, mushrooms, and garlic powder.
4. 4 Season chicken breasts on both sides with paprika, salt, and pepper. Use a sharp knife to cut a slice through the middle of each breast to create a deep pocket, making sure not to cut all the way through. Evenly stuff each breast with broccoli mixture and place onto the prepared baking sheet.
5. 5 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• cherry tomato
• zucchini
• red bell pepper
• yellow bell pepper
• yellow squash
• red onion
• olive oil
• soy sauce
• lemon juice
• garlic

Instructions

1. 1 Place mushrooms, tomatoes, zucchini, bell peppers, squash, and red onion into a large bowl.
2. 2 Mix together olive oil, soy sauce, lemon juice, and garlic in a small bowl. Pour over vegetables; toss to coat. Cover the bowl and marinate in the refrigerator for 30 minutes.
3. 3 Preheat the grill for medium heat. Lightly oil the grates.
4. 4 Cook marinated vegetables on the preheated grill until tender, 12 to 15 minutes.

By Hillary Roberts

Ingredients

• ✓ button mushroom
• spaghetti squash
• water
• olive oil
• onion
• thyme
• garlic salt
• black pepper
• pine nut

Instructions

1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
2. 2 While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
3. 3 Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

By Becky

Ingredients

• ✓ button mushroom
• vegetable oil
• red onion
• new york strip steak
• salt
• black pepper
• zinfandel wine
• beef broth
• dijon mustard
• heavy cream

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and mushrooms; cook and stir until tender, about 10 minutes. Transfer mixture to a bowl.
2. 2 Add remaining 1 tablespoon oil to the skillet over medium-high heat. Pat each steak dry with paper towels; season with salt and pepper. Add steaks to the skillet and cook to desired doneness, about 5 minutes per side for medium. Remove steaks from the skillet.
3. 3 Pour wine into the skillet; stir and scrape up any brown bits in the bottom of the pan. Whisk broth and mustard into wine mixture; bring to a boil. Cook sauce, stirring often, until slightly reduced, about 5 minutes. Slowly whisk in cream; remove from heat and let stand to thicken, about 5 minutes more.
4. 4 Return mushrooms and steaks to the skillet; coat in sauce and serve.

By Shelby Knockenhauer

Ingredients

• ✓ button mushroom
• penne pasta
• olive oil
• garlic
• salt
• black pepper
• butter
• parsley
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
3. 3 In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

By Pigmrtn

Ingredients

• ✓ button mushroom
• butter
• onion
• salt
• black pepper
• bread crumb
• chicken breast
• black forest ham
• havarti pepper cheese
• bacon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add onion and mushrooms; season with salt and black pepper. Cook and stir until mushrooms are dark and juicy, about 5 minutes. Off heat, stir in bread crumbs. Set aside.
3. 3 Place chicken breasts, one at a time, between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/4-inch thickness.
4. 4 Lay 1 breast onto a work surface; place 1 slice ham on top. Spoon about 3 tablespoons mushroom mixture onto ham; top with about 2 1/2 tablespoons Havarti cheese. Roll breast to enclose filling. Firmly wrap roll with 2 strips bacon; secure with toothpicks. Place roll in a 9x13-inch baking dish. Repeat with remaining breasts, ham, mushroom mixture, Havarti cheese, and bacon.
5. 5 Bake in the preheated oven until chicken is no longer pink and fillings melted and hot, about 35 minutes. An instant-read thermometer inserted into centers of rolls should read at least 165 degrees F (74 degrees C).
6. 6 Remove rolls from the oven. Carefully set an oven rack about 6 inches from the heat source. Turn on the broiler and return rolls to the oven. Broil until bacon is brown, 5 to 10 minutes.

By Kevin Bennett

Ingredients

• ✓ button mushroom
• new york strip steak
• salt
• black pepper
• olive oil
• butter
• bell pepper
• sandwich bun
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Season steaks with salt and pepper; allow steaks to come to room temperature, about 15 minutes.
2. 2 Heat oil in a skillet over medium heat until very hot; lay steaks in pan and cook until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a warm plate; cover and let rest, about 10 minutes.
3. 3 Melt butter in same pan over medium heat; stir in mushrooms and peppers. Season with salt and pepper; cook and stir until tender, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast buns under the broiler until golden, about 2 minutes. Divide mozzarella cheese over bottom halves of buns; return to broiler until cheese melts, about 2 minutes.
6. 6 Slice steak very thinly. Pile steak slices over cheese-topped bun halves; top with mushrooms and peppers. Spread mayonnaise on top halves of buns; place over sandwich.

By debbie eckstein

Ingredients

• ✓ button mushroom
• vegetable broth
• shiitake mushroom
• pearl barley
• lentil
• onion flake
• garlic
• summer savory
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl

Ingredients

• ✓ button mushroom
• cooking spray
• baking potato
• onion
• green bell pepper
• red bell pepper
• salt
• black pepper
• mixed vegetable flakes
• paprika
• reduced fat spread

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut two 12x18-inch pieces aluminum foil; fold each in half to create two 12x9-inch rectangles. Coat 1 side each foil rectangle with cooking spray.
3. 3 Arrange potatoes on coated side of 1 foil piece in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with onion, bell peppers, and mushrooms; season with salt, black pepper, vegetable flakes, and paprika. Dot with reduced-fat spread. Place remaining 1 foil piece over vegetable mixture, coated-side down; seal edges by creating several folds. Poke 4 to 6 holes in top to allow steam to escape.
4. 4 Cook on the preheated grill until potatoes are tender, 20 to 30 minutes.

By MACCO

Ingredients

• ✓ button mushroom
• vegetable oil
• beef stew meat
• onion
• garlic
• beef stock
• salt
• black pepper
• egg noodle
• cornstarch
• water

Instructions

1. 1 Heat oil in a pressure cooker over medium-high heat and stir in beef cubes. Cook until browned on all sides; remove beef cubes and set aside. Drain and discard excess grease.
2. 2 Lower heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook until garlic is fragrant but not brown, about 5 more minutes.
3. 3 Pour in beef stock, beef cubes, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure.
4. 4 Reduce heat to low, maintaining full pressure, and cook for 20 minutes.
5. 5 While stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles; cook, stirring often, until tender, about 8 minutes. Drain and set aside.
6. 6 Remove the pressure cooker from heat and allow pressure to drop naturally. Dissolve cornstarch into 1/2 cup cold water. When pressure has dropped, remove the lid and whisk in cornstarch mixture.
7. 7 Bring beef and mushrooms back to a boil; cook, stirring constantly, until sauce has thickened, about 2 minutes. Pour beef over noodles and serve.

By Dennis Errichiello

Ingredients

• ✓ button mushroom
• vegetable oil
• beef round roast
• beef broth
• pearl barley
• onion
• garlic
• bouillon
• celery flakes
• parsley
• italian seasoning
• sazon seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

By Eleanor Price

Ingredients

• ✓ button mushroom
• beef sirloin tip
• salt
• black pepper
• all-purpose flour
• olive oil
• onion
• beef broth
• red wine
• worcestershire sauce
• cream of mushroom soup

Instructions

1. 1 Place beef tips into a bowl; season with salt and pepper. Add flour and stir to coat.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Sauté beef tips in hot oil until browned, about 3 minutes; transfer to a bowl and set aside.
3. 3 Add onion and mushrooms to the pot and sauté for 1 minute. Add broth, wine, and Worcestershire sauce; cook for 1 minute while scraping the browned bits of food off the bottom of the pan. Return beef tips to the pot and stir until well combined. Pour condensed soup over the top; do not stir.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit until gravy is thickened, about 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ button mushroom
• butter
• garlic
• salt
• black pepper
• thyme
• cabernet sauvignon
• beef broth
• bay leaf
• water
• cornstarch

Instructions

1. 1 Melt butter in a skillet over medium heat. Add garlic, salt, black pepper, and thyme; cook until fragrant, about 30 seconds. Add mushrooms; cook until tender, about 5 minutes.
2. 2 Add wine, beef broth, and bay leaf; cook until sauce is reduced by about 1/4, about 20 minutes.
3. 3 Whisk water and cornstarch together in a bowl until smooth; whisk into sauce. Reduce heat to medium-low; simmer until thickened, 2 to 3 minutes. Remove and discard bay leaf before serving.

By TonyD

Ingredients

• ✓ button mushroom
• vegetable oil
• shallot
• beef stew meat
• flour
• irish stout beer
• onion
• garlic
• bacon
• salt
• black pepper

Instructions

1. 1 Preheat slow cooker on Low.
2. 2 Heat 2 teaspoons oil in a skillet over medium-low heat and cook shallots until they are lightly browned, 5 to 10 minutes. Place in the slow cooker. Add beef to the same skillet and cook until meat is seared on all sides and browned, about 5 minutes. Add flour and mix well. Pour in beer and bring to a boil. Transfer beef-beer mixture to the slow cooker.
3. 3 Wipe out the skillet with a paper towel and add remaining 2 teaspoons oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and bacon and cook for 1 minute more. Transfer to the slow cooker. Add mushrooms and season generously with salt and pepper. Cover.
4. 4 Cook on Low until meat is cooked through, about 5 hours.

By Samantha's Supper

Ingredients

• ✓ button mushroom
• butter
• olive oil
• onion
• garlic
• thyme
• red wine
• beef broth
• sugar
• salt
• pepper

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions in hot butter-oil mixture until translucent, 5 to 10 minutes. Add garlic and thyme; cook and stir until fragrant, 2 to 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid from mushrooms is evaporated, about 8 minutes.
2. 2 Pour in wine and broth. Bring to a boil, then reduce heat to medium and stir in sugar. Cook, stirring occasionally, until liquid is almost entirely evaporated, about 1 1/2 hours. Season with salt and pepper.

By HARRY WETZEL

Ingredients

• ✓ button mushroom
• butter-flavored cooking spray
• shallot
• green bean
• butter
• all-purpose flour
• half and half
• chicken broth
• soy sauce
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Spray a 2 1/2-quart casserole dish with cooking spray. Mince shallots until you have 3 tablespoons; slice remaining shallots into 1/8-inch rounds. Set both aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add beans and cook until tender but still crisp, about 4 minutes. Drain, rinse, and pat dry; set aside.
3. 3 Melt butter in a saucepan over medium heat. Add mushrooms and cook, stirring frequently, until browned, 5 to 7 minutes. Add minced shallots and cook until softened, 2 to 3 minutes. Stir in 3 tablespoons flour, then slowly add half-and-half, broth, and soy sauce. Bring to a boil while stirring.
4. 4 Reduce heat to a simmer and stir until thickened, about 5 minutes. Stir in green beans and season with salt and pepper. Transfer to the prepared casserole dish, cover, and refrigerate 8 hours to overnight, or until ready to bake.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Remove casserole from the refrigerator and bake in the preheated oven until heated through and bubbly, about 30 minutes.
7. 7 While the casserole is baking, dredge shallot rings in remaining flour until evenly coated.
8. 8 Heat oil in a saucepan over medium heat. Lower shallots carefully into the hot oil, working in batches if necessary. Fry until golden brown, 1 to 2 minutes, then drain on paper towels.
9. 9 Remove casserole from the oven and top with fried shallots.

By MSLIB5

Ingredients

• ✓ button mushroom
• butter
• chicken breast
• salt
• pepper
• marsala wine
• cream of chicken soup
• cream of mushroom soup
• heavy cream
• rosemary
• thyme
• linguine pasta

Instructions

1. 1 Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and black pepper; add to the skillet. Cook until cooked halfway and golden brown on both sides, 4 to 7 minutes per side. Transfer chicken to a 9x13-inch baking dish. Reserve drippings in the skillet; set aside.
2. 2 Melt remaining 2 tablespoons butter in a separate skillet over medium-high heat. Add mushrooms; sauté. Stir in 1/4 cup Marsala; reduce over low heat for 5 minutes. Set mushrooms aside; keep warm.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Stir cream of chicken soup and cream of mushroom soup into reserved chicken drippings, mixing well, making sure no lumps remain. Slowly stir in cream, stirring constantly, then add remaining 1/2 cup Marsala (adjust sauce consistency by adding more or less Marsala). Season with rosemary and thyme; simmer over medium heat until bubbly, then stir in reserved mushroom mixture. Pour soup mixture over chicken in baking dish, cover.
5. 5 Bake in the preheated oven for 30 to 45 minutes.
6. 6 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain. Serve chicken breasts and sauce over linguine.

By DANIELLE M

Ingredients

• ✓ button mushroom
• olive oil
• butter
• all-purpose flour
• salt
• black pepper
• beef chuck steak
• red cooking wine
• beef broth
• egg noodle
• pearl onion
• sour cream

Instructions

1. 1 Heat olive oil and butter together in a skillet over low heat until smooth.
2. 2 Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
3. 3 Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
5. 5 Cover skillet and cook until beef is tender, 20 to 25 minutes.
6. 6 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
7. 7 Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

By Karen Karsten

Ingredients

• ✓ button mushroom
• zucchini
• olive oil
• onion
• garlic
• coriander
• cumin
• chickpea
• lemon
• parsley
• sea salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. 3 Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
4. 4 Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

By jackie

Ingredients

• ✓ button mushroom
• acorn squash
• olive oil
• onion
• garlic
• thyme
• white rice
• chicken broth
• cheddar cheese
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brush cut sides of squash with 1 tablespoon olive oil and place, skin-side up, on a baking sheet.
3. 3 Bake in the preheated oven until tender and lightly browned, about 40 minutes.
4. 4 While squash bakes, heat 1 tablespoon olive oil in a skillet over medium heat; stir in mushrooms, onion, garlic, and thyme. Cook and stir until soft, about 5 minutes. Add rice; cook and stir until rice is coated, about 1 minute. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid has been absorbed, about 15 minutes. Remove from the heat and stir in Cheddar cheese.
5. 5 Remove squash from the oven, flip over, and season with salt and pepper. Fill squash with rice mixture, sprinkle with panko, and drizzle with remaining olive oil.
6. 6 Return to the oven and bake until heated through, about 10 minutes. Turn on the broiler and broil until panko is brown and crispy, 2 to 3 minutes.

By Cat Marsha