Type what you have

Ingredients

• ✓ crimini mushroom
• vegetable broth
• cheese-filled tortellini
• cream cheese
• spinach

Instructions

1. 1 Stir vegetable broth, tortellini, cream cheese, spinach, and mushrooms together in a slow cooker.
2. 2 Cook on Low for 5 to 6 hours.

By limetango

Ingredients

• ✓ crimini mushroom
• pita bread
• olive oil
• pizza sauce
• mozzarella cheese
• garlic salt

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
3. 3 Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.

By Mindy Pretner

Ingredients

• ✓ crimini mushroom
• butter
• beet
• carrot
• daikon radish
• bok choy
• cardamom

Instructions

1. 1 Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
2. 2 Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
3. 3 Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

By GabsWithAbs

Ingredients

• ✓ crimini mushroom
• butter
• kale
• shallot
• heavy cream
• asiago cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

By Jake Foz

Ingredients

• ✓ crimini mushroom
• parmesan cheese
• mayonnaise
• garlic powder
• chicken breast
• artichoke heart

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl until well combined.
3. 3 Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and mushrooms. Spread cheese mixture over artichoke-mushroom layer.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By JLGOEDDE

Ingredients

• ✓ crimini mushroom
• vinegar
• olive oil
• water
• salad dressing mix
• chicken
• butter
• onion
• green bell pepper
• tomato
• cheddar cheese

Instructions

1. 1 Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
2. 2 Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
3. 3 Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

By Di

Ingredients

• ✓ crimini mushroom
• spinach
• gnocchi
• olive oil
• celery
• cannellini bean
• french-fried onion
• white wine
• kosher salt
• sage
• vegan pesto
• vegetable broth

Instructions

1. 1 Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. 2 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. 3 Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. 4 Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5. 5 Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

By Connie Fabian Byrnes

Ingredients

• ✓ crimini mushroom
• pumpkin bread
• celery
• butter
• margarine
• red onion
• rosemary
• tarragon
• chive
• parsley
• salt
• black pepper
• chicken broth

Instructions

1. 1 Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degrees F (120 degrees C) oven until dry, about 1 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.
3. 3 Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt, and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish, and cover with foil.
4. 4 Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.

By Ibby

Ingredients

• ✓ crimini mushroom
• rotini
• marsala wine
• mushroom sauce
• pecorino cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
2. 2 Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
3. 3 Add sauce and gently heat through, stirring to combine.
4. 4 Remove from heat and stir in cheese and parsley. Serve immediately.

By Barilla Canada

Ingredients

• ✓ crimini mushroom
• soba noodles
• vegetable oil
• sesame oil
• chicken thigh
• garlic
• carrot
• baby spinach

Instructions

1. 1 Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
2. 2 Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
3. 3 Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

By Snappycakes

Ingredients

• ✓ crimini mushroom
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• spinach
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ crimini mushroom
• whole wheat spaghetti
• olive oil
• garlic
• zucchini
• oregano
• salt
• pepper
• black olive
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

By MISSSMEW2

Ingredients

• ✓ crimini mushroom
• basil
• rosemary
• thyme
• oregano
• sage
• cabernet sauvignon wine
• black olive
• celery
• baby carrot
• garlic
• garlic
• butternut squash
• chicken stock
• onion
• flour
• pork loin
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
2. 2 Toss the pork loin with the flour in a bowl to coat the pork evenly.
3. 3 Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
4. 4 Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.

By Jennifer Reeve

Ingredients

• ✓ crimini mushroom
• asparagus
• red bell pepper
• garlic
• tomato
• rosemary
• oregano
• olive oil
• fettuccini noodle
• parmesan cheese
• tapenade

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
2. 2 In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.

By Bob McDonald

Ingredients

• ✓ crimini mushroom
• chicken breast
• sea salt
• black pepper
• olive oil
• butter
• prosciutto
• shallot
• marsala wine
• chicken stock
• flat-leaf parsley

Instructions

1. 1 Place chicken cutlets between 2 sheets of plastic wrap on a solid, level surface. Firmly pound the meat with the smooth side of a meat mallet to a 1/4-inch thickness. Season both sides with salt and pepper.
2. 2 Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted. Place chicken cutlets into the skillet; cook until both sides are golden brown, about 5 minutes for each side. Remove chicken from the pan and set aside.
3. 3 Lower the heat to medium; add olive oil to the skillet if needed. Place prosciutto and shallots into the skillet; cook and stir until warmed, about 1 minute. Stir in the mushrooms and cook until browned, about 5 minutes. Season with salt and pepper. Pour wine into skillet; simmer until flavors combine, about 1 minute. Add chicken stock; simmer and stir until the sauce reduces slightly, about 1 minute.
4. 4 Stir 1 tablespoon of butter into the skillet. Return chicken to the pan; simmer until chicken is heated through, about 1 minute. Garnish with parsley, salt, and pepper. Bella mushrooms can be substituted for cremini mushrooms. Do not crowd the pan. Remove the chicken to a large platter to keep warm while cooking the rest of the cutlets. I sautéed the chicken in advance (just to brown) and put it in a baking dish then covered and refrigerated. When ready to get dinner going, I sautéed the rest of the ingredients, poured over the chicken in the baking dish and baked at 300 degrees for 15 minutes.

By Cindy Anschutz Barbieri

Ingredients

• ✓ crimini mushroom
• ground turkey
• olive oil
• leek
• red bell pepper
• carrot
• zucchini
• baby kale
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.
2. 2 Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
3. 3 Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

By Tom

Ingredients

• ✓ crimini mushroom
• all-purpose flour
• black pepper
• salt
• pheasant
• olive oil
• onion
• garlic
• white wine
• chicken broth
• black olive

Instructions

1. 1 Place flour, pepper, and salt into a resealable plastic bag; shake to combine. Add pheasant pieces to flour mixture; shake until evenly coated.
2. 2 Heat olive oil in a large skillet over medium-high heat. Shake excess flour from pheasant pieces; add to skillet. Cook until brown on both sides, about 3 minutes per side; transfer to a slow cooker, reserving oil in the skillet.
3. 3 Cook onion in skillet until softens, about 3 minutes. Stir in mushrooms and garlic; continue cooking and stirring until mushrooms softened and garlic mellowed, about 5 minutes more.
4. 4 Add wine to skillet; bring to a boil. Boil 5 minutes, then add chicken broth; return to a boil. Transfer mushroom mixture to the slow cooker; sprinkle with black olives.
5. 5 Cover slow cooker; cook on High for 4 hours or Low for 7 hours.

By MBETHCOOKS

Ingredients

• ✓ crimini mushroom
• olive oil
• garlic
• salt
• black pepper
• olive oil
• asparagus
• bacon
• flatbread pizza crust
• marinara sauce
• mozzarella cheese
• asiago cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until mushrooms have given off their juice and juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
4. 4 Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
5. 5 Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as bacon cooks, for crispier pieces.
6. 6 Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
7. 7 Place flatbread crust onto the prepared baking sheet, and spread marinara sauce over crust.
8. 8 Spread mushrooms and garlic evenly over pizza.
9. 9 Spread asparagus over pizza.
10. 10 Arrange bacon pieces on pizza.
11. 11 Sprinkle mozzarella cheese all over pizza, followed by Asiago cheese.
12. 12 Bake in the preheated oven until cheeses are melted and bubbling, 12 to 15 minutes.

By smerki

Ingredients

• ✓ crimini mushroom
• olive oil
• butter
• onion
• garlic
• sirloin steak
• italian seasoning
• garlic salt
• black pepper
• water
• provolone cheese
• green bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, mushrooms, and onion. Saute for 5 minutes; add garlic and saute about 30 seconds more. Transfer mixture to a bowl.
2. 2 Add sirloin, Italian seasoning, garlic salt, and black pepper to the pot. Saute until browned, about 5 minutes. Stir sirloin mixture into the bowl with the mushroom mixture.
3. 3 Wash out the pressure cooker insert. Add about 1/2 cup water to the pressure cooker and place a steamer rack inside.
4. 4 Place 1 slice of provolone cheese in the bottom of each pepper half. Top with sirloin-mushroom mixture and cover each with aluminum foil. Place stuffed peppers on the rack inside the pressure cooker.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer peppers to a rimmed baking sheet and remove aluminum foil. Top each pepper with another slice of provolone cheese.
8. 8 Broil peppers under the preheated broiler until lightly golden, 1 to 3 minutes.

By thedailygourmet

Ingredients

• ✓ crimini mushroom
• butter
• sweet onion
• lemon
• thyme
• all-purpose flour
• chicken broth
• marsala wine
• half-and-half
• salt
• pepper
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie plate with non-fat cooking spray.
2. 2 Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms, and onions, stirring occasionally, until liquid from the mushrooms has cooked down, about 10 minutes. Stir in lemon juice and thyme and simmer 2 minutes.
3. 3 Melt 3 tablespoons butter in a separate saucepan. Whisk in flour and stir constantly for about 1 minute. Gradually add the Swanson® Chicken Broth, Marsala, and half-and-half, whisking until sauce is smooth and thickened, about 3 minutes. The sauce should be very thick. Season to taste with salt and pepper.
4. 4 Transfer the mushroom mixture to the sauce broth/Marsala mixture; stir well.
5. 5 Roll out one sheet of puff pastry to fit the pie plate. Press evenly into the bottom and sides of the pie plate; trim the excess pastry. Spoon the mushroom mixture into the pastry shell.
6. 6 Roll out the second sheet of puff pastry, and place on top. Trim excess, and crimp the edge to seal. Cut a few slits in the top for steam to escape. Brush the top of the pie with the beaten egg.
7. 7 Bake in the preheated oven until golden brown and mushroom mixture is bubbly, about 40 minutes. Allow the pie to cool slightly before serving. Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.

By lutzflcat

Ingredients

• ✓ crimini mushroom
• quinoa
• water
• salt
• olive oil
• garlic
• sweet onion
• sweet potato
• cayenne pepper
• salt
• pepper
• pecan

Instructions

1. 1 Toast quinoa in a dry saucepan over medium heat, stirring often until it smells nutty, about 5 minutes. Add water and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add garlic and onion, and cook until translucent, about 5 minutes. Add mushrooms, potato, cayenne, salt, and black pepper to taste. Cover the skillet, reduce heat to medium-low, and cook, stirring occasionally, until potato is soft, about 20 minutes. Add a splash of water if needed to keep vegetables from burning.
3. 3 Spoon vegetable mixture over a bed of quinoa and sprinkle with pecans to serve.

By lep413

Ingredients

• ✓ crimini mushroom
• parsley
• water
• cornstarch
• butter
• pea
• white sugar
• pearl onion
• pearl barley
• black pepper
• bay leaf
• thyme
• tomato paste
• balsamic vinegar
• beef consomme
• beef broth
• tomato
• cognac
• red wine
• red pepper flakes
• garlic
• carrot
• onion
• celery
• bacon
• all-purpose flour
• salt
• beef stew meat

Instructions

1. 1 Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. 2 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. 3 Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. 4 Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. 5 Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. 6 Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. 7 Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. 8 Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

By AREENA

Ingredients

• ✓ crimini mushroom
• butter
• olive oil
• onion
• garlic
• pancetta
• chicken sausage
• red wine
• cherry tomato
• basil
• oregano
• salt
• orecchiette pasta
• spinach

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat. Add onion and garlic; cook and stir until the onion starts to soften, about 2 minutes.
2. 2 Increase heat to high and add pancetta to the skillet. Cook and stir until crispy, 3 to 5 minutes. Remove casings from the sausages; add sausage meat to skillet. Cook and stir until browned, 3 to 5 minutes. Pour in wine and scrape the bottom of the skillet.
3. 3 Toss mushrooms into the skillet. Cook, stirring occasionally, until slightly softened, 5 to 10 minutes. Add tomatoes, basil, oregano, and salt. Stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until the sauce is thick, 1 to 2 hours.
4. 4 Fill a large pot with salted water and bring to a rolling boil. Stir in orecchiette and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Reserve 1/2 cup of cooking water and drain without rinsing the pasta.
5. 5 Stir spinach into the sauce in the skillet. Cook until wilted, about 1 minute. Toss pasta into the skillet and stir to combine everything. Stir until heated through, adding some reserved pasta water if the sauce seems too thick.

By Staci

Ingredients

• ✓ crimini mushroom
• 15-bean soup mix
• olive oil
• onion
• carrot
• celery
• dinosaur kale
• red swiss chard leaf
• garlic
• vegetable broth
• bay leaf
• rosemary
• basil
• salt
• black pepper

Instructions

1. 1 Place bean soup mix (without seasoning packet) into a large container; cover with several inches of cool water. Let stand 8 hours to overnight. Strain and rinse.
2. 2 Heat olive oil in a stockpot over medium heat. Add onion; cook until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
3. 3 Pour broth over vegetable mixture; bring to a boil.
4. 4 Reduce the heat; add bay leaves, rosemary, basil, salt, and black pepper. Add strained beans; simmer until softened, 1 ½ to 2 hours.

By tamara

Ingredients

• ✓ crimini mushroom
• olive oil
• top round
• sweet onion
• celery
• carrot
• garlic
• red wine
• tomato
• red potato
• basil
• thyme
• marjoram
• sage
• beef stock
• tomato sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
2. 2 Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
3. 3 Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
4. 4 Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
5. 5 Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

By Karen Barris Calabro

Ingredients

• ✓ crimini mushroom
• tomato
• red wine
• chicken stock
• tomato paste
• chicken bouillon
• chicken breast
• italian seasoning
• olive oil
• bell pepper
• red onion
• garlic
• all-purpose flour
• black olive
• pesto
• white sugar

Instructions

1. 1 Preheat a slow cooker on High.
2. 2 Stir tomatoes, wine, chicken stock, tomato paste, and chicken bouillon together in a large bowl. Trim chicken as necessary; sprinkle with Italian herb blend.
3. 3 Heat olive oil in a skillet over medium-low heat. Cook chicken breasts until browned, 3 to 5 minutes per side. Transfer chicken to slow cooker along with any accumulated juices.
4. 4 Place bell peppers, onion, mushrooms, and garlic in skillet, along with more olive oil if needed. Cook and stir until onion is translucent, about 5 minutes. Stir in flour; cook until vegetables are soft, about 5 minutes.
5. 5 Stir in tomato mixture; bring to a boil. Simmer until thickened slightly, about 5 minutes more. Stir in olives; transfer mixture to slow cooker.
6. 6 Reduce slow cooker heat to Low and cook until chicken is very tender, 5 1/2 to 6 1/2 hours. Stir pesto and sugar into chicken mixture; cook for 30 minutes more.

By its816am

Ingredients

• ✓ crimini mushroom
• egg
• puff pastry
• water
• cornstarch
• bay leaf
• thyme
• beef stock
• irish stout beer
• all-purpose flour
• sugar
• garlic
• carrot
• onion
• bacon
• beef stew meat
• olive oil

Instructions

1. 1 Heat 2 tablespoons of olive oil in a large pot over medium heat. Add beef and brown on all sides, about 10 minutes; set aside. Heat remaining 1 tablespoon of olive oil; add bacon and cook just until it begins to brown. Stir in onion, carrot, mushrooms, garlic, and sugar; cook and stir until vegetables are soft and browned, 10 to 15 more minutes.
2. 2 Stir in flour until smoothly incorporated, and gradually mix in Guinness and beef stock. Mix in thyme, bay leaves, and reserved cooked beef. Cover, and bring mixture to a boil; reduce heat to a simmer until beef is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg.
5. 5 Bake in the preheated oven until the crust is golden brown, 30 to 40 minutes.

By Melanie Booth

Ingredients

• ✓ crimini mushroom
• cheddar cheese
• parsley
• pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• water
• tomato
• black bean
• tomato sauce
• tomato paste
• jalapeno pepper
• red chile pepper
• red pepper
• green pepper
• garlic
• onion
• olive oil
• ground venison
• venison
• mild sausage

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
2. 2 Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
3. 3 Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
4. 4 Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

By Jennifer Mills

Ingredients

• ✓ crimini mushroom
• mustard
• whiskey
• shallot
• garlic
• olive oil
• black pepper
• salt
• bacon
• filet mignon steak
• heavy cream
• whiskey
• black pepper
• beef broth
• cajun seasoning
• bread crumb
• crab meat
• water
• shrimp stock
• green bell pepper
• celery
• garlic
• green onion
• onion
• olive oil

Instructions

1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO

Ingredients

• ✓ crimini mushroom
• bacon
• butter
• onion
• cheddar cheese

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove mushroom stems. Set aside caps. Chop the stems.
4. 4 In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
5. 5 In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
6. 6 Bake in the preheated oven 15 minutes, or until the cheese has melted.
7. 7 Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

By GRNSTR1PE