Type what you have

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
• 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

Ingredients

• ✓ mushroom
• bacon
• egg
• cider vinegar
• water
• sugar
• salt
• spinach

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
2. 2 Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
3. 3 Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
4. 4 Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
5. 5 Top salad with mushrooms and bacon; garnish with egg.

By MONIQUET

Ingredients

• ✓ mushroom
• water
• white rice
• ground beef
• green bell pepper
• onion
• beef broth
• tomato
• tomato soup

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Ingredients

• ✓ mushroom
• rotini pasta
• tomato
• green bell pepper
• onion
• cucumber
• broccoli
• black olive
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 to 10 minutes. Drain and rinse in cold water.
2. 2 Combine cooked pasta, tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, and olives in a large bowl. Add Italian salad dressing; toss to coat.

By Sue H.

Ingredients

• ✓ mushroom
• farfalle pasta
• asparagus
• olive oil
• red onion
• red bell pepper
• green bell pepper
• grape tomato
• crawfish tail
• vinaigrette salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus, and cook until tender and bright green, about 3 minutes depending on thickness. Drain, and place into ice water to stop the cooking process.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell pepper; cook and stir for about 5 minutes. Add the mushrooms and crawfish tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan, and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
3. 3 Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately, or refrigerate and serve chilled.

By Linda

Ingredients

• ✓ mushroom
• vegetable oil
• white sugar
• balsamic vinegar
• poppy seed
• garlic powder
• mustard powder
• salad green
• strawberry
• pecan

Instructions

1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Ingredients

• ✓ mushroom
• butter
• onion
• celery
• carrot
• chicken broth
• salt
• cayenne pepper
• half-and-half
• white wine
• lobster meat

Instructions

1. 1 Melt butter in a large saucepan over medium-low heat. Add mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes.
2. 2 Stir in chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
3. 3 Pour vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. Cover, and process until smooth.
4. 4 Return to the saucepan, and stir in half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.
5. 5 Serve hot and enjoy!

By LAURA_G123

Ingredients

• ✓ mushroom
• vegetable broth
• brown rice
• butter
• onion
• celery
• carrot
• almond
• salt
• kale

Instructions

1. 1 Bring broth and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt.
3. 3 Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

By AFulton

Ingredients

• ✓ mushroom
• butter
• onion
• green bell pepper
• beef steak
• pickled hot pepper
• hot pepper sauce
• salt
• pepper
• cheddar cheese
• baguette

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add onion; cook and stir until just tender, about 2 minutes. Push onion to sides of the pan; add mushrooms and cook until softened. Stir in bell pepper and cook just until tender, about 3 minutes. Remove vegetables from the pan with a slotted spoon; set aside.
3. 3 Heat remaining 1 tablespoon butter in the same skillet. Add steak and pickled hot peppers; season with hot pepper sauce, salt, and pepper. Cook and stir until steak is mostly browned, 2 to 3 minutes. Add vegetable mixture back into the pan; stir until heated through.
4. 4 Turn off the heat; place cheese on top of steak and vegetable mixture so it can melt.
5. 5 Scoop mixture into sliced baguette; pour some of the juices on top.

By zigmondo

Ingredients

• ✓ mushroom
• garlic
• rosemary
• salt
• olive oil
• butter
• onion
• thyme
• heavy cream
• chicken broth
• milk
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.
3. 3 Roast mushrooms in the preheated oven until golden brown, about 15 minutes.
4. 4 Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.
5. 5 Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.

By Coffeecrazed

Ingredients

• ✓ mushroom
• butter
• carrot
• onion
• leek
• celery
• thyme
• chicken stock
• salt
• pepper
• green onion

Instructions

1. 1 Melt butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until vegetables are tender but not browned, about 10 minutes.
2. 2 Stir in mushrooms and thyme; cook until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot; season with salt and pepper. Cover and simmer over low heat for 30 minutes.
3. 3 Ladle into bowls; serve with green onions sprinkled on top.

By KitKat

Ingredients

• ✓ mushroom
• cooking spray
• butter
• onion
• garlic
• spinach
• egg white
• skim milk
• cheddar cheese
• feta cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat butter in a skillet over medium heat. Saute mushrooms, onion, and garlic in the hot pan until onion is tender, about 7 minutes. Add spinach to the onion mixture and cook over low heat until spinach is limp and most of the water has evaporated, 5 to 7 minutes.
3. 3 Place egg whites into a bowl and add milk; whisk together. Add 1/2 cup Cheddar cheese and feta cheese. Stir in spinach mixture until thoroughly mixed. Season with salt and pepper. Pour mixture into the prepared baking dish.
4. 4 Bake in the preheated oven for 15 minutes. Remove from the oven and sprinkle remaining Cheddar cheese over quiche. Return to the oven and continue to bake until center is set, about 40 minutes.

By Oryon65

Ingredients

• ✓ mushroom
• macaroni
• pasta
• artichoke heart
• cherry tomato
• black olive
• parsley
• basil
• oregano
• garlic
• salt
• pepper

Instructions

1. 1 Bring a large pot of salted water to boil; add pasta and boil until al dente according to packaging instructions, 8 to 10 minutes. Drain well and rinse with cold water.
2. 2 In a large mixing bowl, combine pasta, artichoke hearts, mushrooms, tomatoes, olives, parsley, basil, oregano, garlic, salt and pepper; toss well.
3. 3 Refrigerate for at least 4 hours. Before serving, season the pasta dish with salt and pepper to taste.

By Maryanne

Ingredients

• ✓ mushroom
• butter
• salt
• yellow onion
• all-purpose flour
• chicken broth
• water
• thyme
• garlic
• heavy cream
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-high heat. Add mushrooms and 1 pinch salt; cook until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low; continue cooking, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
3. 3 Add onion to mushrooms; cook and stir until onion is soft and translucent, about 5 minutes.
4. 4 Stir in flour; cook, stirring often, to remove raw flour taste, about 2 minutes.
5. 5 Pour in 4 cups chicken broth and 1 cup water; add thyme bundle and garlic cloves. Reduce heat to low; simmer for 1 hour. Remove and discard thyme bundle.
6. 6 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and thick. Pour into a pot. Repeat with remaining soup.
7. 7 Stir in cream; if too thick, add a little chicken broth or water. Season with salt and black pepper.
8. 8 Divide soup among bowls; garnish with reserved mushroom slices and thyme leaves.

By John Mitzewich

Ingredients

• ✓ mushroom
• bacon
• butter
• celery
• onion
• all-purpose flour
• chicken broth
• potato
• asparagus
• salt
• black pepper
• half-and-half

Instructions

1. 1 Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon bacon drippings in a small bowl. Set aside the skillet.
2. 2 Melt butter with drippings in a large saucepan over medium heat.
3. 3 Cook and stir celery and onion in hot butter-drippings until onion is translucent, about 4 minutes. Whisk in flour and cook for 1 minute. Whisk in chicken broth and bring to a boil. Add potato and asparagus, reserving asparagus tips for later. Season with salt and ground black pepper. Reduce heat and simmer soup for 20 minutes.
4. 4 Pour soup into a blender, filling the pitcher no more than halfway. Holding down the lid of the blender with a folded kitchen towel, start the blender, using a few quick pulses to get soup moving before leaving it on to purée. Purée in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and purée soup right in the cooking pot.
5. 5 Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms release their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
6. 6 Stir mushrooms, asparagus tips, and half-and-half cream into puréed soup. Cook until thoroughly heated.
7. 7 Portion soup into bowls and garnish with crumbled bacon.

By Kristy

Ingredients

• ✓ mushroom
• red wine vinegar
• white sugar
• water
• butter
• salt
• egg
• mandarin orange
• baby spinach
• bacon
• almond
• red onion
• crouton

Instructions

1. 1 Combine vinegar, sugar, water, butter, and salt together in a saucepan; bring to a boil. Cook and stir until sugar dissolves and mixture is bubbling, about 1 minute. Remove from heat; cool to room temperature, about 1 hour.
2. 2 Whisk egg into vinaigrette; return saucepan to low heat and simmer until thickens, 5 to 10 minutes.
3. 3 Combine Mandarin oranges, spinach, mushrooms, bacon, almonds, red onion, and croutons in a large bowl; add vinaigrette and toss to coat.

By Suzanne S

Ingredients

• ✓ mushroom
• bacon
• egg
• vegetable oil
• chicken breast
• onion
• iceberg lettuce
• red bell pepper
• cherry tomato
• white cheddar cheese
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Chop bacon when cool enough to handle.
2. 2 Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
4. 4 Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

By holliek8

Ingredients

• ✓ mushroom
• leaf lettuce
• spinach
• celery
• egg
• pea
• green pepper
• green onion
• water chestnut
• mayonnaise
• sour cream
• white sugar
• cheddar cheese
• bacon

Instructions

1. 1 Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

By Heather

Ingredients

• ✓ mushroom
• fusilli pasta
• broccoli floret
• cauliflower
• red onion
• carrot
• red bell pepper
• green bell pepper
• celery
• mayonnaise
• white vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Ingredients

• ✓ mushroom
• all-purpose flour
• salt
• lard
• water
• butter
• all-purpose flour
• salt
• black pepper
• onion
• chicken broth
• butter
• chicken
• carrot
• celery
• potato

Instructions

1. 1 Combine 2 cups flour and 1 teaspoon salt in a large bowl. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9-inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C.)
3. 3 Melt 1/2 cup butter in a large saucepan. Blend in flour, salt, pepper, and onion. Gradually stir in chicken broth. Cook, constantly stirring, until smooth and thickened. In a separate pan, sauté mushrooms in 3 tablespoons of butter, then stir into the saucepan. Stir in chicken, carrot, celery, and potatoes; continue to cook until potatoes and carrot are slightly softened, 5 to 7 minutes more. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in top to allow steam to escape.
4. 4 Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.

By SWIZZLESTICKS

Ingredients

• ✓ mushroom
• crouton
• pepper
• salt
• garlic powder
• brown mustard
• cider vinegar
• brown sugar
• olive oil
• water
• ketchup
• mandarin orange
• kiwi
• onion
• strawberry
• spinach
• bacon
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, peel, and chop.
2. 2 Meanwhile, cook bacon in a skillet over medium-high heat until crisp and evenly brown. Drain on paper towels, then crumble.
3. 3 Toss eggs, bacon, spinach, strawberries, mushrooms, onion, kiwi, and orange together in a large bowl.
4. 4 Combine ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard in a separate bowl: season dressing with garlic powder, salt, and black pepper. Toss salad with dressing: top with croutons.

By OZAHIRU

Ingredients

• ✓ mushroom
• basil
• feta cheese
• hoagie bun
• cherry tomato
• pesto sauce
• mozzarella cheese
• basil
• balsamic vinegar
• zucchini
• onion
• yellow bell pepper
• black pepper
• salt
• red pepper flake
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Ingredients

• ✓ mushroom
• black pepper
• salt
• italian seasoning
• cream cheese
• greek yogurt
• parmesan cheese
• artichoke heart
• spinach
• chicken broth
• garlic
• onion
• chicken breast
• olive oil
• black pepper
• salt
• all-purpose flour
• water
• farro

Instructions

1. 1 Combine farro and enough water to cover in a large pot. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 30 minutes. Drain excess liquid.
2. 2 Meanwhile, whisk together flour, salt, and pepper in a small bowl.
3. 3 Heat 2 tablespoons olive oil over medium heat in a Dutch oven. Dredge chicken strips in flour mixture, and tap off excess. Working in batches if necessary, fry chicken in the Dutch oven; cook, turning occasionally, until golden in color and juices run clear, about 8 minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C). Remove chicken from pan and set aside.
4. 4 Heat remaining 1 tablespoon olive oil in the Dutch oven over medium-high heat. Stir in onion, garlic, and mushrooms; cook, stirring often, until softened, 5 to 7 minutes. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Continue to cook until reduced slightly, 3 to 4 minutes.
5. 5 Reduce heat to low; stir in spinach and cook until wilted, about 2 minutes. Add in artichoke hearts and cook another 2 minutes.
6. 6 Add Parmesan, yogurt, cream cheese, and Italian seasoning to the pan; cook and stir until thoroughly incorporated. Season with salt and pepper.
7. 7 Return chicken to the pan; cook until heated through. Serve over cooked farro in a bowl.

By Kim

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