Type what you have

Ingredients

• ✓ mushroom
• fusilli pasta
• tomato
• onion
• green bell pepper
• fat free dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
2. 2 Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.

By Rhonda

Ingredients

• ✓ mushroom
• linguine pasta
• olive oil
• pancetta bacon
• shallot
• garlic
• black pepper
• oregano
• chicken broth
• parmesan cheese

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, transfer back to the pot, and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
3. 3 Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
4. 4 Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.

By kempcooking

Ingredients

• ✓ mushroom
• pork chop
• olive oil
• onion
• green bell pepper
• pasta sauce
• tomato
• white wine
• garlic
• italian seasoning
• basil
• mozzarella cheese

Instructions

1. 1 Brown chops on both sides in a large skillet over medium-high heat. Transfer to a slow cooker.
2. 2 Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Season with garlic, Italian seasoning, and basil. Pour sauce over pork chops in the slow cooker.
3. 3 Cook on Low for 7 to 8 hours. To serve, place a mozzarella slice over each chop and cover with sauce.

By Sneakyteaky

Ingredients

• ✓ mushroom
• puff pastry
• romanesco cauliflower
• butter
• oregano
• salt
• black pepper
• water
• egg
• milk
• milk
• heavy cream
• heavy cream
• swiss cheese
• swiss cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a 9-inch quiche pan with parchment paper.
2. 2 Press puff pastry into the quiche pan and trim to fit. Prick pastry with a fork and place in the refrigerator.
3. 3 Bring a pot of water to a boil. Add Romanesco florets; cook until crisp-tender, about 3 minutes. Drain.
4. 4 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until lightly browned, about 5 minutes. Stir in drained Romanesco florets, oregano, salt, and pepper. Cook until florets are tender, about 5 minutes, adding water if they start to stick.
5. 5 Beat eggs in a large bowl. Whisk in 1/2 cup plus 2 tablespoons milk and 1/2 cup plus 2 tablespoons heavy cream. Stir in mushroom mixture. Pour over pastry in the pan. Sprinkle 3/4 cup plus 1 tablespoon Swiss cheese on top.
6. 6 Bake in the preheated oven until pastry is golden and quiche is set, about 30 minutes.

By t2014cécileJ

Ingredients

• ✓ mushroom
• red bell pepper
• green pepper
• pepperoni
• turkey sausage
• mozzarella cheese
• salt
• olive oil
• garlic powder
• brown sugar
• tomato
• all-purpose flour
• salt
• olive oil
• yeast
• water
• white sugar

Instructions

1. 1 Combine white sugar and warm water in a large bowl or in a work bowl of a stand mixer. Sprinkle yeast over warm sugar water, and let stand for 5 minutes until yeast softens and forms a creamy foam. Stir 1 tablespoon olive oil into yeast mixture.
2. 2 Stir 1/2 teaspoon salt into flour. Mix half of flour mixture into yeast water, and stir until no dry spots remain. Stir in remaining flour, a 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. You can also mix with a dough hook in a stand mixer.
3. 3 Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Combine crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in a small saucepan. Cover the pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Deflate dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12-inch thin circle. Roll other half into a thicker, 9-inch circle.
6. 6 Place 12-inch dough round into an ungreased 9-inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9-inch patty and place in pan on top of cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on sausage patty. Top with 9-inch dough round and pinch edges to seal. Cut several 1/2-inch vent holes in top crust. Spread sauce evenly on the top crust, leaving a 1/2-inch border at the edges.
7. 7 Bake pizza in the oven until the crust is set, cheese is melted, and sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

By pnutmommy

Ingredients

• ✓ mushroom
• pea
• hot pepper sauce

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ mushroom
• baby carrot
• cumin
• coriander
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ mushroom
• butter
• all-purpose flour
• chicken broth
• beef bouillon
• sherry
• heavy cream

Instructions

1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Ingredients

• ✓ mushroom
• basil pesto
• hoagie roll
• salami
• deli ham
• pepperoni
• provolone cheese
• black olive

Instructions

1. 1 Place mushrooms in the basket of the air fryer. Set air fryer to 350 degrees F (175 degrees C) and cook mushroom slices for 5 minutes.
2. 2 Spread 1 tablespoon pesto onto the bottom half of the hoagie bun. Arrange salami slices over the pesto. Add ham and pepperoni.
3. 3 Place 1 slice of cheese over the ham and pepperoni. Top with mushrooms and olives. Add remaining slice of cheese. Spread remaining tablespoon of pesto on the other half of the bun and place on top to complete the sandwich.
4. 4 Place entire sandwich in the basket of the air fryer. Cook until cheese has melted and salami is crisp, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ mushroom
• vegetable oil
• lemon juice
• curly-leaf parsley
• salt
• garlic
• black pepper

Instructions

1. 1 Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
2. 2 Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.

By chefcs

Ingredients

• ✓ mushroom
• spinach
• bean sprout
• clementine
• vegetable oil
• soy sauce
• garlic powder

Instructions

1. 1 Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
2. 2 Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

By BLONDIEGIRLL69

Ingredients

• ✓ mushroom
• chicken breast
• mayonnaise
• cream of mushroom soup
• water chestnut
• celery
• butter cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a small skillet, saute the mushrooms in oil.
3. 3 Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

By JEANNIED59

Ingredients

• ✓ mushroom
• bread
• cream cheese
• margarine
• deviled ham spread
• salt
• dill weed

Instructions

1. 1 Preheat oven to broiler setting.
2. 2 In a bowl, mix the cream cheese, margarine, deviled ham meat spread, salt, dill weed, and mushrooms together until smooth. Spread mixture evenly over bread slices.
3. 3 Broil on top oven rack for 3 to 5 minutes, or until lightly browned. Watch carefully to prevent burning.

By Kimberly McLaughlin

Ingredients

• ✓ mushroom
• egg
• garlic
• salt
• ground beef

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By AquaKat

Ingredients

• ✓ mushroom
• golden mushroom soup
• worcestershire sauce
• ground beef
• monosodium glutamate
• seasoned salt
• black pepper
• hamburger bun
• processed cheese

Instructions

1. 1 Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
2. 2 Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
3. 3 Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
4. 4 Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.

By LivLifeGreen

Ingredients

• ✓ mushroom
• iceberg lettuce
• spinach
• tomato
• red onion
• egg
• cucumber
• dressing
• melba toast

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

Ingredients

• ✓ mushroom
• pearl barley
• water
• water
• chuck roast
• water
• parsley
• dill
• beef broth
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ mushroom
• whole wheat tortilla
• olive oil
• garlic
• shallot
• white wine
• brown lentil
• feta cheese
• kalamata olive
• tomato

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
2. 2 Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
3. 3 Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

By SEKMARK

Ingredients

• ✓ mushroom
• fusilli pasta
• olive oil
• red wine vinegar
• dill
• garlic
• salt
• black pepper
• arugula
• gruyere cheese
• red onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Ingredients

• ✓ mushroom
• beef tri tip steak
• beef stock
• red wine vinegar
• worcestershire sauce
• olive oil
• onion
• green pepper
• american cheese
• sandwich roll

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Ingredients

• ✓ mushroom
• canola oil
• sesame oil
• firm tofu
• butter
• shallot
• water
• red miso paste
• chicken soup base
• ramen noodle
• green onion
• carrot

Instructions

1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
4. 4 Distribute mushrooms and tofu amongst 4 bowls.
5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Ingredients

• ✓ mushroom
• olive oil
• red onion
• garlic
• sherry wine
• caper
• oregano
• basil
• marinara sauce
• chicken breast
• hoagie roll
• provolone cheese
• black olive

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; sauté until onions are translucent, about 5 minutes.
2. 2 Add sherry, capers, oregano, and basil; cook until 1/2 of the sherry has cooked out. Add marinara sauce. Stir in chicken and cook until sauce has reduced by a third, 5 to 7 minutes.
3. 3 While the sauce is reducing, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place split hoagie rolls on a baking sheet and top each with a slice of provolone cheese.
5. 5 Broil until cheese is melted and rolls are toasted, 1 to 2 minutes.
6. 6 Fill each toasted bun with chicken mixture and top with sliced olives.

By Mark Stroginis

Ingredients

• ✓ mushroom
• egg
• bacon
• spinach
• crouton
• onion
• white sugar
• salt
• vegetable oil
• cider vinegar
• black pepper
• celery seed
• dijon mustard

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. 4 In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

By Dee

Ingredients

• ✓ mushroom
• water
• ramen noodle
• chicken seasoning
• asparagus
• chicken
• pea
• carrot
• sesame oil
• chile-garlic sauce
• scallion

Instructions

1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ mushroom
• onion
• white sugar
• mustard
• celery seed
• black pepper
• white vinegar
• olive oil
• romaine lettuce
• mandarin orange
• almond
• bacon

Instructions

1. 1 Place the onion, sugar, mustard, celery seed, and black pepper into a small bowl. Pour in the vinegar, and stir until the sugar has dissolved. Whisk in the olive oil until the dressing is thick. Cover, and refrigerate at least 3 hours.
2. 2 To make the salad, toss the lettuce, oranges, mushrooms, almonds, and bacon together in a large bowl. Drizzle with the dressing, and toss again to coat.

By SARAH W

Ingredients

• ✓ mushroom
• whole wheat rotini pasta
• olive oil
• chicken
• asparagus
• zucchini
• yellow squash
• onion
• chicken broth
• olive oil
• red pepper flakes
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more.
3. 3 Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes.
4. 4 Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.

By dnce4mee

Ingredients

• ✓ mushroom
• potato
• butter
• egg
• red onion
• mayonnaise
• pickle
• cornichon

Instructions

1. 1 Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
3. 3 Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
4. 4 Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.

By OOB

Ingredients

• ✓ mushroom
• green bean
• broccoli
• cauliflower
• cherry tomato
• black olive
• red wine vinegar
• salt
• black pepper
• monosodium glutamate
• garlic salt
• dill weed
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Ingredients

• ✓ mushroom
• butter
• shallot
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• half-and-half
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ mushroom
• cooking spray
• ground beef
• onion
• water
• brown gravy
• egg
• rice

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium heat.
2. 2 Divide ground chuck into four equal portions; form into patties.
3. 3 Fry patties in the hot skillet until they begin to firm, are hot, and are slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
4. 4 Stir onion and water into reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
5. 5 Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
6. 6 While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
7. 7 Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.

By INA