Type what you have

Ingredients

• ✓ white mushroom
• olive oil
• lemon pepper seasoning
• thyme
• salt

Instructions

1. 1 Place mushrooms in a bowl. Add oil, lemon-pepper, and thyme. Stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place mushroom slices in the basket of the air fryer. Cook for 5 minutes. Stir and sprinkle with salt. Cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ white mushroom
• butter
• garlic
• soy sauce
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add mushrooms; cook and stir until mushrooms have softened and released their liquid, about 5 minutes.
2. 2 Stir in garlic; continue to cook and stir for 1 minute. Pour in soy sauce; cook until liquid has evaporated, about 4 minutes.
3. 3 Season with pepper.
4. 4 Serve hot and enjoy!

By STEVEANDANGELA

Ingredients

• ✓ white mushroom
• butter
• garlic
• thyme
• lemon juice
• salt
• black pepper
• panko bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
3. 3 Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
4. 4 Roast in the preheated oven for 10 to 12 minutes.

By batty17

Ingredients

• ✓ white mushroom
• multigrain bread
• ground turkey
• egg
• green onion
• bacon
• hot sauce
• garlic
• salt
• black pepper

Instructions

1. 1 Mince bread in a food processor and transfer crumbs to a bowl. Add turkey, mushrooms, egg, green onions, bacon, hot sauce, garlic, salt, and pepper. Mix well and divide into 4 portions. Form each portion into a patty.
2. 2 Preheat a grill for medium heat and lightly oil the grate. Cook patties until no longer pink in the center, 12 to 14 minutes.

By shannadale

Ingredients

• ✓ white mushroom
• spaghetti squash
• butter
• onion
• kale
• garlic salt
• italian seasoning
• red pepper flake
• pesto
• olive oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Place squash skin-side down on prepared baking sheet: bake until cooked through, about 1 hour. Cool for 10 minutes. Scrape flesh into string-like strands with a fork: place in a bowl.
3. 3 Melt 1 tablespoon of butter in a large skillet over medium-high heat: add onion. Cook and stir until onion begins to turn translucent. Stir in mushrooms and kale; reduce heat to medium-low.
4. 4 Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Transfer squash mixture to a large bowl.
5. 5 Stir pesto and olive oil into squash mixture. Slowly stir in grated Parmesan cheese until evenly mixed.

By Shyla Lane

Ingredients

• ✓ white mushroom
• ground beef
• sweet onion
• tomato
• tomato sauce
• black olive
• garlic
• salt
• white pepper
• zucchini
• cheddar cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
3. 3 Crush stewed tomatoes into smaller pieces in a bowl, then pour into the skillet. Stir in mushrooms, tomato sauce, olives, garlic, salt, and pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
4. 4 Slice zucchini lengthwise, then cut crosswise into 1/2-inch slices. Add zucchini to beef mixture; cover and cook until zucchni is firm yet tender to the bite, 5 to 7 minutes.
5. 5 Stir in Cheddar cheese.
6. 6 Cover and cook until melted, 3 to 4 minutes.

By rollman

Ingredients

• ✓ white mushroom
• beef chuck roast
• salt
• black pepper
• butter
• green onion
• white wine
• beef stock
• all-purpose flour
• mustard
• sour cream

Instructions

1. 1 Remove fat and gristle from roast; cut into strips 1/2-inch thick by 2-inches long. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper; set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and green onions; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Transfer to a bowl. Add 1 tablespoon butter to the same skillet. Add 1/2 beef strips; cook and stir until browned, about 5 minutes. Transfer to a separate bowl. Repeat with remaining 1 tablespoon butter and remaining 1/2 beef strips. Pour wine into the hot skillet; scrape the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Combine 1/4 cup beef broth and flour in a jar with a tight fitting lid; shake until combined. Stir into the skillet, whisking until smooth; stir in remaining broth and mustard, then return beef strips to the skillet. Bring to a simmer; cover and simmer until beef strips are tender, about 1 hour.
4. 4 Stir in mushroom mixture and sour cream until heated through, 5 minutes before serving; season with salt and black pepper.

By MakeItHealthy

Ingredients

• ✓ white mushroom
• olive oil
• shallot
• thyme
• garlic powder
• sage
• black pepper
• salt
• parsley
• spinach
• mustard
• pork tenderloin
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes.
3. 3 Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
4. 4 Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving a 1/2-inch border on all sides.
5. 5 Tightly roll tenderloin around filling and tie together with kitchen string to keep closed.
6. 6 Heat remaining 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
7. 7 Bake in the preheated oven until pork is slightly pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By ciaofraz

Ingredients

• ✓ white mushroom
• chicken broth
• rice
• olive oil
• onion
• chicken
• cream of chicken soup
• sour cream
• milk
• seasoned salt
• black pepper
• cheddar cheese
• garlic and butter flavor crouton

Instructions

1. 1 Bring 1 1/4 cups chicken broth and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
3. 3 Heat oil in a saucepan over medium heat. Add mushrooms and onion; sauté until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir in chicken, condensed soup, sour cream, milk, remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in cooked rice until well incorporated. Transfer mixture to the prepared baking dish.
4. 4 Bake in the preheated oven for 15 minutes. Top casserole with Cheddar cheese and crushed croutons, and continue to bake until the top begins to brown, about 10 more minutes. Let cool for 5 minutes before serving.

By fittzi

Ingredients

• ✓ white mushroom
• penne pasta
• sugar snap pea
• olive oil
• margarine
• green onion
• garlic
• lemon
• lemon juice
• salt
• black pepper
• parmesan cheese
• mint

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
2. 2 Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.

By Laura DeMarte

Ingredients

• ✓ white mushroom
• cream cheese
• green onion
• egg yolk
• bread crumb
• lemon juice
• worcestershire sauce
• garlic powder
• salt
• black pepper
• snow crab
• shrimp
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place cream cheese, green onion, egg yolk, 1 tablespoon bread crumbs, lemon juice, Worcestershire sauce, garlic powder, salt, and black pepper in the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and evenly blended. Fold in crab and shrimp.
3. 3 Stuff mushroom caps with cream cheese mixture; divide and press 1 cup bread crumbs on top to coat. Place mushrooms on baking sheet stuffed-sides up.
4. 4 Bake in the preheated oven until mushrooms slightly softened, 12 to 14 minutes. Turn on the broiler and broil until tops are golden and bubbly.

By Terri Carroll

Ingredients

• ✓ white mushroom
• rib-eye roast
• olive oil
• salt
• black pepper
• garlic
• rosemary
• rosemary
• baby bella mushroom
• chicken broth
• red wine
• mustard
• cornstarch
• water

Instructions

1. 1 Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
2. 2 Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
3. 3 Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
4. 4 Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
5. 5 Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.

By Allrecipes Member

Ingredients

• ✓ white mushroom
• black bean
• rolled oat
• sunflower seed
• red bell pepper
• green bell pepper
• onion
• parsley
• vegan worcestershire sauce
• salt
• black pepper
• onion powder
• garlic powder
• cumin
• vegetable oil

Instructions

1. 1 Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
2. 2 Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
3. 3 Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
4. 4 Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

By Crystal Lirette

Ingredients

• ✓ white mushroom
• lager
• onion
• cilantro
• lime juice
• garlic
• hot salsa
• red pepper flake
• kosher salt
• black pepper
• beef tenderloin
• pineapple
• green bell pepper
• red onion
• cherry tomato
• skewer

Instructions

1. 1 Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and black pepper in a large bowl; mix well. Add beef; toss to coat in marinade. Cover the bowl with plastic wrap; marinate in the refrigerator, 6 hours to overnight.
2. 2 Alternately thread beef, pineapple, bell peppers, red onions, mushrooms, and tomatoes onto skewers. Place kebabs on a baking sheet.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Grill kebabs until beef is firm and reddish-pink in center, about 4 minutes per side.

By Annie

Ingredients

• ✓ white mushroom
• pork shoulder
• black truffle salt
• white pepper
• olive oil
• black truffle oil
• black truffle butter
• red potato
• yellow onion
• parsnip
• celery
• garlic
• white wine
• vegetable broth
• all-purpose flour
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
3. 3 Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
4. 4 Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
5. 5 Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
6. 6 Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
7. 7 Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
8. 8 Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
9. 9 Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.

By Jennifer Botting

Ingredients

• ✓ white mushroom
• salt
• black pepper
• rib-eye steak
• canola oil
• olive oil
• cremini 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

• ✓ white mushroom
• mixed peppercorn
• salt
• cream of mushroom soup
• black mushroom
• shiitake mushroom
• oyster mushroom
• brown beech mushroom
• garlic
• carrot
• celery
• onion
• olive oil
• milk
• beef broth
• barley
• water

Instructions

1. 1 Heat water in a slow cooker set to High until hot; add barley, beef broth, milk, olive oil, onion, celery, carrot, garlic, white mushrooms, brown beech mushrooms, oyster mushrooms, shiitake mushrooms, black mushrooms, cream of mushroom soup, salt, and ground mixed peppercorns to the slow cooker.
2. 2 Cover and cook on High for 1 hour.
3. 3 Remove shiitake mushrooms with a slotted spoon and chop into 1/2-inch pieces. Reduce heat setting to Low and continue cooking 7 hours more.

By Doug N

Ingredients

• ✓ white mushroom
• black pepper
• milk
• steak
• paprika
• seasoned salt
• parsley
• beef bouillon
• cornstarch
• lemon juice
• tomato paste
• white wine
• cream cheese
• garlic
• fried onion
• butter
• olive oil
• farfalle pasta

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in farfalle and return to a boil. Cook farfalle uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl.
2. 2 Heat olive oil and butter together in a large skillet over medium heat. Add mushrooms, onions, and garlic; cook and stir until mushrooms are tender, 5 to 10 minutes.
3. 3 Combine cream cheese, wine, tomato paste, lemon juice, cornstarch, bouillon cube, parsley, seasoned salt, and paprika together in a bowl; add steak. Add cream cheese mixture to mushroom mixture in skillet; cook and gently stir over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
4. 4 Pour sauce over farfalle and toss to coat. Season with black pepper.

By Oregon Snowbird

Ingredients

• ✓ white mushroom
• sriracha sauce
• dijon mustard
• ketchup
• brown sugar
• bread crumb
• cayenne pepper
• black pepper
• salt
• herbes de provence
• egg
• worcestershire sauce
• ground chuck
• garlic
• red bell pepper
• onion
• celery
• carrot

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with lightly greased foil.
3. 3 Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl.
4. 4 Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don't overmix.
5. 5 Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.
6. 6 Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
7. 7 Meanwhile, stir brown sugar, ketchup, Dijon, and Sriracha for glaze in a small bowl until brown sugar has dissolved.
8. 8 Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit glaze down the sides.
9. 9 Return to the oven, and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C), so start checking at 45 minutes and continue baking until meatloaf reaches that temperature. Cooking time will depend on shape and thickness of the meatloaf.
10. 10 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ white mushroom
• lemon
• chickpea
• raisin
• couscous
• salt
• cumin
• ginger
• vegetable broth
• pepper
• salt
• garlic
• ginger
• honey
• teriyaki sauce
• soy sauce
• olive oil
• cherry tomato
• red bell pepper
• eggplant
• tempeh

Instructions

1. 1 Place tempeh, mushrooms, eggplant, red bell pepper, and cherry tomatoes in a large resealable plastic bag. In a mixing bowl, whisk together olive oil, soy sauce, teriyaki sauce, and honey; season with 1 tablespoon ginger, 1 tablespoon garlic, and salt and pepper to taste. Pour mixture over tempeh and veggies, seal, and shake to coat. Refrigerate for 2 hours.
2. 2 Preheat grill for medium-high heat. Thread tempeh and veggies on skewers. Reserve remaining marinade.
3. 3 Grill skewers, turning often to make sure everything is cooked evenly. These can also be done in the broiler.
4. 4 While grilling kabobs, combine vegetable stock, 1 tablespoon grated ginger, cumin, and salt. Bring to a light boil. Stir in couscous, raisins, and garbanzo beans; cover, and remove from heat. Let sit for five minutes, or until fluffy. Just before serving, squeeze lemon over couscous and stir. Serve kabobs with reserved marinade.

By TRUCKERDOO

Ingredients

• ✓ white mushroom
• black pepper
• salt
• red pepper flakes
• onion powder
• liquid smoke
• garlic powder
• chili powder
• molasses
• honey
• worcestershire sauce
• apple cider vinegar
• mustard
• brown sugar
• ketchup
• foil
• parsley
• cilantro
• provolone cheese
• onion
• bbq sauce
• chicken breast

Instructions

1. 1 Whisk together all sauce ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook for 10 to 15 minutes. Remove from heat and allow to cool to room temperature, about 15 minutes.
2. 2 Measure out 1/2 cup of sauce and set aside. Pour remaining sauce into a large sealable bag. Add chicken breasts to bag. Seal and refrigerate for 30 minutes.
3. 3 Preheat grill to medium heat and arrange four 12x12-inch pieces of Reynolds Wrap® Non-Stick Foil on the grill. Use tongs to transfer one chicken breast to each foil square. Discard marinade.
4. 4 Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
5. 5 Unwrap foil packets and place 2 slices of provolone cheese over each chicken breast so that the cheese is lying on top of the mushrooms and onions. Allow to cook uncovered 2 to 3 minutes longer or until cheese is melted. Garnish with fresh cilantro or parsley and serve.

By Reynolds KitchensR

Ingredients

• ✓ white mushroom
• parmesan cheese
• vegetable broth
• black pepper
• salt
• red pepper flake
• basil
• oregano
• garlic
• parmesan cheese
• zucchini
• mozzarella cheese
• tomato paste
• tomato paste
• balsamic vinegar
• cremini mushroom
• garlic
• olive oil
• butter
• orange bell pepper
• whole wheat orzo pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain orzo and transfer to a large bowl.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Cut a 1-inch slice from tops of orange bell peppers, discard tops, and remove seeds from peppers. Set peppers upright into a roasting pan, fitting them tightly so they stay in place.
4. 4 Melt butter and olive oil over medium-low heat; cook and stir 10 cloves of garlic in the hot butter mixture until garlic is golden brown, about 8 minutes. Stir white and cremini mushrooms and balsamic vinegar into garlic. Cook and stir until mushrooms soften, about 10 minutes. Drain liquid and mix mushrooms and garlic into orzo.
5. 5 Mix diced tomatoes and their juice, torn whole tomatoes, mozzarella cheese, zucchini, 1/2 cup Parmesan cheese, 8 cloves garlic, oregano, basil, red pepper flakes, salt, and black pepper into orzo mixture. Scoop into bell peppers. Pour vegetable broth into bottom of roasting pan and cover pan tightly with aluminum foil.
6. 6 Bake in the preheated oven until peppers are tender and filling is cooked through, about 50 minutes. Remove foil and sprinkle each pepper with 1 tablespoon Parmesan cheese. Return to oven and bake uncovered until Parmesan cheese topping is golden and bubbly, about 15 more minutes.

By laurieish

Ingredients

• ✓ white mushroom
• garlic
• celery
• onion
• carrot
• olive oil
• water
• green bell pepper
• cooking spray
• thyme
• basil
• oregano
• paprika
• salt
• parsley
• tomato paste
• quinoa
• bay leaf
• water
• vegetable broth

Instructions

1. 1 Combine broth, water, and bay leaf in a small saucepan; bring to a boil. Add quinoa. Reduce heat to low; cover and simmer until liquid is absorbed, 12 to 15 minutes. Discard bay leaf. Stir in tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking pan with cooking spray.
3. 3 Cut a thin slice from the bottom of each green bell pepper so it stands upright, if necessary. Fill a 4-quart Dutch oven with enough water to cover the peppers and bring to a boil. Add peppers and cook until tender but firm, about 2 minutes. Drain and rinse with cold water.
4. 4 Heat olive oil in a large nonstick skillet over medium-high heat. Add carrots, onion, celery, and garlic; saute until tender, about 6 minutes. Add the cooked quinoa; cook and stir until heated through, about 2 minutes. Remove from heat and add mushrooms. Spoon mixture into peppers and place into the prepared pan.
5. 5 Bake, uncovered, in the preheated oven until peppers are tender, 20 to 25 minutes.

By soymustache

Ingredients

• ✓ white mushroom
• cornstarch
• sour cream
• bay leaf
• parsley
• lima bean
• pea
• kidney bean
• potato
• garlic
• worcestershire sauce
• soy sauce
• tomato paste
• tomato
• red pepper flakes
• sage
• thyme
• paprika
• cajun seasoning
• salt
• red wine
• baby bella mushroom
• baby bella mushroom
• black pepper
• salt
• celery
• baby carrot
• yellow onion
• butter

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), add butter, and select Sauté function. Add onions, carrots, and celery; sauté until onions are translucent, 5 to 7 minutes. Season with salt and pepper and remove to a bowl.
2. 2 Add chopped and sliced baby bella mushrooms, white mushrooms, and wine to the pot; sweat mushrooms until soft and alcohol has cooked off, about 5 minutes.
3. 3 Stir in 1/2 teaspoon salt, Cajun seasoning, paprika, thyme, sage, and red pepper flakes. Add stewed tomatoes with juice, tomato paste, soy sauce, Worcestershire sauce, and garlic. Simmer until heated through, 3 to 4 minutes. Add onion mixture back to the pot and stir to combine.
4. 4 Add potatoes, kidney beans, peas, lima beans, parsley, and bay leaves; stir until combined and bay leaves are submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in sour cream, followed by cornstarch if thickening is needed.

By DaveMD

Ingredients

• ✓ white mushroom
• ground beef
• onion
• garlic
• vegetable oil
• red wine
• beef stock
• sour cream
• cornstarch
• black pepper
• salt

Instructions

1. 1 Heat a large skillet over medium-high heat. Add beef, mushrooms, and onion. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer mixture to a bowl. Add garlic and oil to the skillet; saute until garlic is golden brown, about 1 minute.
2. 2 Turn skillet heat to high; add red wine and beef stock. Bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Reduce heat and simmer until flavors meld, about 5 minutes.
3. 3 Whisk sour cream and cornstarch together in a bowl. Mix into the wine/broth mixture. Stir in the browned beef mixture. Bring to a simmer, stirring frequently. Add salt and pepper.

By Mark Adams

Ingredients

• ✓ white mushroom
• bacon
• butter
• black olive
• green onion
• garlic
• salt
• black pepper
• cayenne pepper
• flour
• milk
• american cheese
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels, reserving bacon drippings in the skillet. Crumble bacon when cooled.
3. 3 Remove stems from mushrooms and set stems aside. Place mushrooms, hollow sides up, on a baking sheet; brush the insides with melted butter.
4. 4 Chop mushroom stems; cook and stir chopped stems, black olives, green onion, and crumbled bacon in the bacon drippings over medium heat until mushroom stems release their liquid, about 5 minutes. Add garlic, salt, black pepper, and cayenne pepper; stir to coat.
5. 5 Tilt the skillet slightly; move vegetable-bacon mixture to one side, allowing the bacon drippings to pool to the other side. Whisk flour into bacon drippings until smooth and paste-like; slowly stir in milk until gravy is smooth. Mix vegetable-bacon mixture into the gravy. Add American cheese and Parmesan cheese; cook and stir until cheeses melt, about 5 minutes. Spoon filling into mushroom caps.
6. 6 Bake in the preheated oven until mushrooms are tender and filling is lightly browned, about 20 minutes. Remove mushrooms from baking sheet and cool on platter for 2 minutes before serving.

By auntfanny

Ingredients

• ✓ white mushroom
• bacon
• butter
• garlic
• salt
• black pepper
• bourbon
• water
• lemon juice
• worcestershire sauce
• parsley
• filet mignon steak

Instructions

1. 1 Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
2. 2 Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
3. 3 Pat steaks dry with paper towels and sprinkle with salt and pepper.
4. 4 Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

By Brian Wren

Ingredients

• ✓ white mushroom
• chicken breast
• salt
• black pepper
• butter
• olive oil
• shallot
• flour
• marsala wine
• chicken stock
• parsley
• butter

Instructions

1. 1 Season chicken breasts all over with salt and pepper.
2. 2 Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.
3. 3 Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.
4. 4 Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.
5. 5 Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. 6 Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

By John Mitzewich

Ingredients

• ✓ white mushroom
• chicken breast
• oregano
• cayenne pepper
• salt
• black pepper
• butter
• onion
• worcestershire sauce
• red wine
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat both sides of chicken with oregano and cayenne pepper and place on a baking sheet. Season with salt and black pepper.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
5. 5 Pour mushroom mixture on top of chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

By M Kertello

Ingredients

• ✓ white mushroom
• olive oil
• garlic
• ginger root
• fermented black bean
• green onion
• green bell pepper
• chicken drumstick
• salt
• black pepper
• sesame oil
• chive

Instructions

1. 1 Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
2. 2 Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
3. 3 When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.

By Yan Liu