Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ cremini mushroom
• olive oil
• soy sauce
• montreal steak seasoning
• filet mignon steak
• butter
• cheese tortellini
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Whisk olive oil, soy sauce, and steak seasoning together in a small, shallow dish. Add steak strips; toss to coat. Marinate in the refrigerator for 30 minutes.
2. 2 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon butter until melted; add steak. Cook until browned, about 2 minutes per side. Add mushrooms; cook until softened, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, or according to package directions, about 3 minutes. Drain and return to the pot.
4. 4 Meanwhile, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in heavy cream until combined. Stir in Parmesan cheese until it melts. Season Alfredo sauce with nutmeg.
5. 5 Toss tortellini with Alfredo sauce to coat; top servings with steak and mushrooms.

By thedailygourmet

Ingredients

• ✓ cremini mushroom
• shallot
• garlic
• thyme
• salt
• black pepper
• olive oil
• red wine
• ground chuck
• white truffle oil
• baguette
• parmesan cheese
• arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes.
3. 3 Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices.
4. 4 Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
5. 5 Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.

By CoachJen

Ingredients

• ✓ cremini mushroom
• whole grain spaghetti
• balsamic vinegar
• olive oil
• garlic
• mustard
• black pepper
• olive oil
• yellow squash
• red onion
• parsley

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, 7 to 9 minutes.
2. 2 Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
3. 3 Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.

By docMAMA

Ingredients

• ✓ cremini mushroom
• salt
• brussels sprout
• olive oil
• sea salt
• black pepper
• bacon
• shallot
• garlic
• heavy cream
• cream sherry

Instructions

1. 1 Dissolve 1 tablespoon salt in enough water to cover Brussels sprouts in a large bowl. Allow to soak for 1 hour. Drain off water, then toss sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Set aside.
2. 2 Preheat the oven to 475 degrees F (245 degrees C).
3. 3 Cook and stir bacon in a large, deep skillet over medium-high heat until just beginning to brown at the edges, 5 to 8 minutes. Reduce heat to medium. Add shallot and mushrooms; cook and stir until shallot turns translucent, about 5 minutes. Add garlic and cook for 1 minute. Pour in cream and sherry; stir until well combined. Bring to a boil; cook, stirring occasionally, until reduced by half and sauce thickens enough to coat the back of a spoon.
4. 4 While sauce is cooking, arrange Brussels sprouts, cut-side down, onto a baking sheet and bake in the preheated oven until browned, about 15 minutes.
5. 5 Transfer sprouts to sauce and toss to coat. Season with sea salt and black pepper.

By starshinesMonet

Ingredients

• ✓ cremini mushroom
• bacon
• venison tenderloin roast
• olive oil
• onion powder
• kosher salt
• black pepper
• butter
• garlic
• green onion
• heavy cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
3. 3 Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
4. 4 Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
5. 5 Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.

By Huntmom

Ingredients

• ✓ cremini mushroom
• linguine pasta
• butter
• onion
• garlic
• all-purpose flour
• salt
• black pepper
• heavy cream
• spreadable cheese
• cracked pepper
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving about 1 cup pasta water.
2. 2 Meanwhile, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; cook until soft, about 5 minutes. Increase heat to medium-high; cook and stir until reaches a simmer. Stir in flour, stirring constantly, until any are lumps smoothed out. Season with salt and black pepper; stirring constantly. Stir in cream, then stir in cheese and nutmeg, stirring constantly. Reduce heat to medium-low; simmer until thickened, stirring every 5 minutes to prevent lumps and sticking. You may need to reduce heat to low and add more butter.
3. 3 Stir in linguine, adding splashes of reserved pasta water until reaches desired sauce consistency.

By JustAddKetchup

Ingredients

• ✓ cremini mushroom
• potato
• olive oil
• onion
• honey
• rosemary
• thyme
• sage
• mustard powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Place potato chunks into a 9x13-inch baking dish, drizzle with olive oil, and toss potatoes to coat.
3. 3 Bake in the preheated oven for 10 minutes.
4. 4 Remove from oven, and stir cremini mushrooms, onion, honey, rosemary, thyme, sage, mustard powder, garlic powder, salt, and black pepper into the potatoes.
5. 5 Return baking dish to oven and bake until mushrooms and potatoes are tender, about 15 more minutes.

By Trinkers

Ingredients

• ✓ cremini mushroom
• egg
• all-purpose flour
• bread crumb
• panko bread crumb
• kosher salt
• onion powder
• garlic powder
• black pepper
• paprika
• seafood seasoning
• cooking spray

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Beat eggs in a bowl. Combine flour, plain bread crumbs, panko bread crumbs, kosher salt, onion powder, garlic powder, pepper, paprika, and seafood seasoning in a separate bowl.
3. 3 Dip mushrooms in beaten eggs, then in seasoned crumb mixture. Dip back into eggs and into crumb mixture again. Place on a plate.
4. 4 Place a batch of mushrooms in the air fryer basket, making sure none are overlapping. Spray with nonstick cooking spray. Cook in the preheated air fryer for 6 minutes. Shake the basket and spray any chalky spots with nonstick cooking spray. Cook for 6 minutes more. Repeat with remaining mushrooms.

By Soup Loving Nicole

Ingredients

• ✓ cremini mushroom
• porcini mushroom
• chicken broth
• long-grain rice
• soy sauce
• thyme
• bay leaf
• salt
• butter
• onion
• black pepper
• carrot

Instructions

1. 1 Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
2. 2 Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
3. 3 Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
4. 4 Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

By Katie Marr

Ingredients

• ✓ cremini mushroom
• tomato
• oyster mushroom
• portobello mushroom
• balsamic vinegar
• salt
• black pepper
• olive oil
• sweet onion
• bacon
• pizza crust
• alfredo sauce
• fontina cheese
• gorgonzola cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
2. 2 Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
4. 4 Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
5. 5 Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
6. 6 Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
7. 7 Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.

By innermuse

Ingredients

• ✓ cremini mushroom
• flank steak
• avocado oil
• onion
• garlic
• thyme
• red wine
• beef broth
• worcestershire sauce
• salt
• black pepper
• water
• all-purpose flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Working in batches, sauté steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
2. 2 Heat avocado oil in the pot. Add mushrooms and onion; sauté until onion is translucent, about 5 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes.
3. 3 Add broth, Worcestershire sauce, salt, and pepper; bring to a simmer. Add steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
4. 4 Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
5. 5 Stir water and flour together in a small bowl to make a slurry. Select the Sauté option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
6. 6 Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.

By Bren

Ingredients

• ✓ cremini mushroom
• flat iron steak
• salt
• black pepper
• garlic powder
• onion powder
• vegetable oil
• burgundy wine
• beef stock
• butter
• flour
• heavy cream
• chive

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Season both sides flat iron steak with salt, black pepper, garlic powder, and onion powder. Heat a heavy, oven-proof skillet over medium-high heat; add 2 teaspoons vegetable oil and heat until oil shimmers. Add steak; sear until well browned, about 3 minutes per side. Transfer steak to a plate.
3. 3 Reduce heat to medium; add remaining 1 teaspoon vegetable oil to skillet. Add mushrooms; cook and stir until wilted and browned, about 10 minutes. Reduce heat to medium-low; add wine to skillet and bring to a boil. Cook until wine is slightly reduced, 3 to 5 minutes; add beef stock and bring to a simmer.
4. 4 Mash butter and flour in a small bowl into a paste using a fork; stir into mushroom mixture and simmer until sauce is thickened, about 5 minutes. Return flat iron steak to the skillet.
5. 5 Cook in the preheated oven until steak is barely pink inside, about 10 minutes. Cut steak into thin slices on the diagonal against the grain; place on a platter.
6. 6 Stir cream into mushroom sauce until heated through, 1 to 2 minutes; pour over steak and garnish with chives.

By ALRAYNA

Ingredients

• ✓ cremini mushroom
• egg
• milk
• butter
• buckwheat flour
• all-purpose flour
• salt
• butter
• oyster mushroom
• tomato
• spinach
• butter
• gruyere cheese

Instructions

1. 1 Make the crêpe batter: Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; purée until smooth. Cover and refrigerate for 8 hours or overnight.
2. 2 Make the filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add cremini and oyster mushrooms; cook and stir until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until spinach is wilted, 3 to 4 minutes. Remove from the heat.
3. 3 Melt 1 teaspoon butter in another large skillet over medium heat. Pour about 1/4 cup batter (depending on the size of your pan) into the hot skillet' immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and the edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crêpe, then sprinkle with 3 tablespoons Gruyère cheese. Fold the crêpe in thirds over the filling, forming a triangle shape. Sprinkle 1 tablespoon Gruyère over top. Repeat to make remaining crêpes, adding 1 teaspoon butter for each one.

By Allrecipes

Ingredients

• ✓ cremini mushroom
• zucchini
• olive oil
• garlic
• shallot
• shrimp
• tomato
• parmesan cheese
• basil
• black pepper
• kosher salt
• garlic powder
• parmesan cheese

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
2. 2 Cut zucchini in half lengthwise and scoop out seeds and pulp, leaving a thick shell of flesh. Brush both halves of zucchini with 1 tablespoon olive oil and place them cut-side down onto the prepared baking sheet. Bake until zucchini is hot and beginning to release beads of moisture, 5 to 10 minutes. Remove zucchini from the oven.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Heat 2 tablespoons olive oil in a skillet over medium-low heat. Cook and stir garlic and shallot until translucent, about 5 minutes. Remove from heat and let cool.
5. 5 Place remaining 1 tablespoon olive oil, shrimp, tomato, mushrooms, 1/4 cup Parmesan cheese, basil, and cooked garlic and shallot into a bowl, and stir to mix. Season with salt, pepper, and garlic powder. Stuff the mixture into zucchini halves, and sprinkle each zucchini with about 2 tablespoons Parmesan cheese.
6. 6 Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.

By kelnat

Ingredients

• ✓ cremini mushroom
• olive oil
• onion
• garlic
• oregano
• thyme
• orzo
• white wine
• chicken broth
• pea
• pecorino romano cheese
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook, stirring occasionally, until lightly browned, 10 to 15 minutes. Add garlic, oregano, and thyme; cook 1 minute, stirring often. Add orzo and cook until lightly toasted, 1 to 2 minutes, stirring often. Pour in wine and cook until mostly evaporated, 1 to 2 minutes more.
2. 2 Pour chicken broth into the pot gradually and bring to a simmer. Cover the pot, reduce heat to low, and cook until orzo is softened, 10 to 12 minutes, stirring occasionally.
3. 3 Uncover the pot and stir in frozen peas. Cook until peas are warmed through, about 1 minute. Remove pot from heat, add Pecorino-Romano cheese and cream and stir to combine. Season with salt and black pepper to taste.

By Kim

Ingredients

• ✓ cremini mushroom
• vegetable oil
• chicken breast
• oyster mushroom
• shiitake mushroom
• garlic
• all-purpose flour
• white wine
• chicken stock
• sage
• salt
• black pepper
• heavy cream
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
3. 3 Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
4. 4 Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
5. 5 Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

By JAYDA

Ingredients

• ✓ cremini mushroom
• turkey sausage
• olive oil
• onion
• garlic
• tomato
• spinach
• basil
• salt
• black pepper
• heavy cream
• milk
• cheese blend
• all-purpose flour
• cheese-filled tortellini

Instructions

1. 1 Heat a nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned, about 10 minutes.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; saute until the onion is translucent, about 5 minutes. Reduce heat; add tomatoes, spinach, mushrooms, basil, salt, and pepper. Bring to a simmer, stirring as needed.
3. 3 Combine cream, milk, cheese, and flour in a bowl. Add to the tomato mixture and return to a simmer. Stir occasionally until reduced, about 15 minutes.
4. 4 While the sauce is reducing, bring a large pot of water to a boil. Add tortellini and boil gently until tender, about 6 minutes. Drain the tortellini. Mix with the tomato sauce and serve.

By Gary Long

Ingredients

• ✓ cremini mushroom
• cooking spray
• whole-grain bow-tie pasta
• olive oil
• onion
• celery
• red bell pepper
• carrot
• alfredo sauce
• sour cream
• parmesan cheese
• dill
• black pepper
• tuna
• whole wheat panko bread crumb
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
4. 4 Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
5. 5 Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

By Juliana Hale

Ingredients

• ✓ cremini mushroom
• onion
• olive oil
• black bean
• brown rice
• walnut
• worcestershire sauce
• ketchup
• soy sauce
• garlic powder
• paprika
• chili powder
• kosher salt
• black pepper
• egg
• bread crumb
• muenster cheese
• hamburger bun

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
2. 2 Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
3. 3 Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
4. 4 Remove from the oven and let mixture cool for 10 minutes.
5. 5 Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
6. 6 Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
7. 7 Form mixture into 8 patties and season each with salt and pepper.
8. 8 Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
9. 9 Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.

By Nicole McLaughlin

Ingredients

• ✓ cremini mushroom
• vegetable broth
• quinoa
• olive oil
• white wine
• onion
• paprika
• all-purpose flour
• kale
• garlic
• kosher salt
• black pepper
• butter
• olive oil
• sour cream
• parsley

Instructions

1. 1 Combine 2 cups vegetable broth and quinoa in a saucepan. Bring to a boil. Reduce heat to low and simmer, covered, until quinoa is tender, about 20 minutes.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add cremini mushrooms and cook, stirring rarely, until browned, about 4 minutes. Add 1 tablespoon white wine and let it cook down with the mushrooms, about 3 minutes. Transfer mushrooms to a bowl.
3. 3 Reduce heat to medium and heat 1 tablespoon olive oil in the skillet. Add onions and paprika. Cook, stirring occasionally, until the onion has softened and browned, about 6 minutes. Sprinkle with flour and cook, stirring occasionally, until the raw flavor has cooked off, 1 to 2 minutes. Add kale and garlic; season with salt and pepper. Cook until kale is just wilted, about 1 minute.
4. 4 Stir mushrooms and their juices back into the skillet. Add remaining 5 tablespoons white wine and cook until wine is almost evaporated, about 3 minutes. Reduce heat to low; add remaining 1/2 cup vegetable broth. Season with salt and pepper. Cook until sauce is slightly thickened, scraping up any bits that have accumulated at the bottom of the skillet, 5 to 7 minutes. Stir in butter until completely melted.
5. 5 Remove skillet from heat and stir in sour cream; season with salt and pepper. Distribute quinoa between 2 bowls and spoon kale-mushroom sauce on top. Garnish with parsley.

By Amanda Reilly

Ingredients

• ✓ cremini mushroom
• salt
• black pepper
• rib-eye steak
• canola oil
• olive oil
• white mushroom
• shallot
• garlic
• arborio rice
• white wine
• chicken broth
• butter
• chive
• sea salt
• black pepper

Instructions

1. 1 Preheat a sous vide cooker to 132 degrees F (56 degrees C) in a water bath, according to manufacturer's instructions.
2. 2 Season steaks with salt and pepper and place in a vacuum-seal or heavy-duty freezer bag. Seal. Drop the bag into the water bath and set timer for 2 hours.
3. 3 Remove steaks from bag and place on a paper towel-lined plate. Pat dry carefully on both sides.
4. 4 Heat canola oil in a heavy skillet over medium-high heat until it starts smoking. Add steaks. Cook until nicely browned on both sides, flipping every 15 to 30 seconds, about 90 seconds total. Transfer steaks to a plate; let rest for 10 minutes. Slice thinly against the grain.
5. 5 Heat 2 tablespoons olive oil in a large, heavy saucepan over medium-high heat. Stir in white mushrooms and cremini mushrooms; cook until soft, about 3 minutes. Transfer mushrooms and their liquid to a bowl.
6. 6 Heat the remaining tablespoon olive oil in the same saucepan over medium-low heat. Add shallots and garlic. Cook, stirring constantly, until shallots are tender, about 3 minutes. Add rice and increase heat to medium. Cook and stir until rice is pale golden with nearly translucent edges, 3 to 4 minutes.
7. 7 Pour wine into the rice mixture; cook, stirring constantly, until fully absorbed, about 6 minutes. Add 1/2 cup chicken broth; stir until absorbed, about 3 minutes. Add remaining broth, 1/2 cup at a time, stirring risotto continuously until liquid is absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more.
8. 8 Remove risotto from heat. Stir in mushrooms with their liquid, butter, chives, sea salt, and freshly ground pepper. Plate the risotto with strips of steak on the side.

By Culinary Envy

Ingredients

• ✓ cremini mushroom
• chicken thigh
• onion
• red onion
• celery
• red potato
• rutabaga
• turnip
• carrot
• garlic
• salt
• herbes de provence
• onion powder
• garlic powder
• black pepper
• vegetable broth

Instructions

1. 1 Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
2. 2 Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
3. 3 Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
4. 4 Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
5. 5 Cook on Low for 7 hours, gently stirring every few hours if desired.
6. 6 Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

By Alarowitz

Ingredients

• ✓ cremini mushroom
• beef chuck roast
• kosher salt
• black pepper
• garlic powder
• olive oil
• butter
• onion
• carrot
• garlic
• red wine
• thyme
• bay leaf
• worcestershire sauce
• beef broth
• parsley

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season beef pieces evenly on all sides with 3 1/2 teaspoons salt, 2 teaspoons pepper, and garlic powder.
3. 3 Heat oil in a large skillet over high heat. Add beef, reduce heat to medium high and cook, undisturbed until it releases easily from the skillet and a golden brown crust has formed, about 4 minutes. Flip pieces and continue to cook until browned on all sides. Remove meat from the pan and set aside.
4. 4 Return skillet to medium-high heat and add 2 tablespoons butter to the drippings in the pan. When butter has melted add onion, mushrooms and carrots and cook 5 minutes, stirring often, scraping to release any browned bits from the bottom. Add garlic and cook for 1 minute.
5. 5 Stir in wine and scrape to release any more bits from the pan. Return the meat to the pan, along with any accumulated juices and add thyme, bay leaves and Worcestershire.
6. 6 Pour in beef broth just enough that it comes up 2/3 of the way up on the beef (do not fully submerge the meat in liquid). Bring the mixture to a simmer.
7. 7 Cover and place in preheated oven until meat is very tender, 2 to 2 1/2 hours.
8. 8 Serve and enjoy.

By Nicole McLaughlin