Type what you have

Ingredients

• ✓ white mushroom
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• chicken thigh
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ white mushroom
• caesar salad dressing
• ranch salad dressing
• olive oil
• canola oil
• lemon juice
• basil
• white sugar
• olive
• romaine lettuce
• feta cheese
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Stir the Caesar salad dressing, ranch salad dressing, olive oil, canola oil, lemon juice, basil, and sugar together in a small bowl; set aside.
2. 2 Rinse the stuffed olives, shake off excess water, then cut each olive in half. Combine the olives, lettuce, mushrooms, and feta cheese in a mixing bowl. Drizzle with the salad dressing, and toss to coat. Season to taste with salt and pepper. Sprinkle with Parmesan cheese to serve.

By teacupped_mouse

Ingredients

• ✓ white mushroom
• butter
• crimini mushroom
• bok choy
• green onion
• garlic
• ginger
• lime juice
• chicken broth
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a stockpot over medium heat. Add mushrooms, bok choy, green onions, garlic, and ginger. Sprinkle mushroom mixture with lime juice, then cook and stir just until lightly browned, 2 to 3 minutes.
3. 3 Increase the heat to medium-high. Pour in chicken broth and bring to a boil. Reduce the heat to low and simmer until vegetables are soft, about 5 minutes.
4. 4 Ladle into bowls and garnish with cilantro and green bok choy leaves.

By Christopher

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
• 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
• shrimp
• cream cheese
• worcestershire sauce
• garlic powder
• hot sauce
• romano cheese

Instructions

1. 1 Lightly grease a 9x13-inch baking dish. Fill a saucepan with water and simmer mushroom caps over medium heat for 2 minutes, until mushrooms begin to soften. Remove mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes.
2. 2 While mushroom caps are cooling, combine shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of shrimp mixture into cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend flavors and firm up stuffing.
3. 3 Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake mushrooms in the preheated oven for about 15 minutes, until cheese is browned and bubbling.

By Kara Smith

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

Ingredients

• ✓ white mushroom
• aluminum foil
• teriyaki sauce
• honey
• rice vinegar
• ginger
• sesame oil
• red pepper flakes
• salmon fillet
• snow pea
• carrot

Instructions

1. 1 Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
2. 2 Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up. Place a salmon fillet and 1/4 of the vegetables in center of foil. Spoon 1 tablespoon teriyaki mixture over fillet.
3. 3 Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon.
4. 4 Place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
5. 5 Slide packets onto grill.
6. 6 Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness. If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

By Reynolds KitchensR

Ingredients

• ✓ white mushroom
• all-purpose flour
• salt
• black pepper
• pork tenderloin
• olive oil
• butter
• onion
• garlic
• marsala wine
• brown gravy
• beef broth
• parsley

Instructions

1. 1 Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
2. 2 Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
3. 3 Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
4. 4 Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
5. 5 Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
6. 6 Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
7. 7 Remove tenderloins. Stir the sauce and add more wine if desired.
8. 8 Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

By Joanne

Ingredients

• ✓ white mushroom
• angel hair pasta
• butter
• onion
• scallion
• garlic
• white wine
• chicken broth
• tomato
• parsley
• shrimp
• all-purpose flour
• lemon
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
3. 3 Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

By JamaicaCrazy

Ingredients

• ✓ white mushroom
• pork loin
• onion
• ginger root
• garlic
• bok choy
• red bell pepper
• bean sprout
• sake
• hoisin sauce
• soy sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Wrap tortillas in foil.
2. 2 Heat a large skillet over high heat until very hot. Add pork, onion, ginger, and garlic; cook and stir until pork is brown and onion is tender, about 5 minutes. Mix in bok choy, red bell pepper, and mushrooms; cook and stir until bell pepper is tender-crisp, about 5 minutes. Remove pan from heat.
3. 3 Place tortillas in oven for 8 minutes, or until warm.
4. 4 Meanwhile, return pan to high heat source, and mix in bean sprouts, sake, and hoisin and soy sauces; cook and stir until bean sprouts are tender-crisp, about 5 minutes.
5. 5 Remove tortillas from oven. Divide pork mixture among tortillas, and roll up. Serve immediately.

By RUDEDUDE

Ingredients

• ✓ white mushroom
• red wine
• basil
• garlic powder
• salt
• black pepper
• all-purpose flour
• fire-roasted crushed tomato
• beef stew meat
• carrot
• yellow onion
• celery
• pea

Instructions

1. 1 Stir red wine, basil, garlic powder, salt, and pepper together in a small bowl until combined. Add flour, 1 tablespoon at a time, stirring briskly after each addition to avoid lumps.
2. 2 Pour crushed tomatoes and juice into a Dutch oven. Pour in red wine mixture. Add stew meat, mushrooms, carrots, onions, and celery; stir to combine. Cover the pot and place in a cold oven.
3. 3 Set the oven to 300 degrees F (150 degrees C). Cook the stew until beef is tender, about 3 hours.
4. 4 Remove from the oven and stir in thawed peas. Cover and allow to sit off the heat for 20 minutes before serving. Peas will steam and keep their bright color. Serve warm.

By Bibi

Ingredients

• ✓ white mushroom
• pearl barley
• water
• canola oil
• onion
• celery
• carrot
• garlic
• tomato paste
• beef stock
• oregano
• salt
• black pepper
• worcestershire sauce

Instructions

1. 1 Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
2. 2 Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
3. 3 Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
4. 4 Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
5. 5 Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
6. 6 Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

By Leanne Cooke

Ingredients

• ✓ white mushroom
• chicken broth
• onion
• carrot
• wild rice
• celery
• garlic
• salt
• black pepper
• chicken breast
• thyme
• bay leaf
• milk
• all-purpose flour
• parsley

Instructions

1. 1 Stir chicken broth, onion, carrot, rice, celery, mushrooms, garlic, salt, and pepper together in a 6-quart slow cooker. Nestle in chicken, thyme, and bay leaves.
2. 2 Cover and cook on Low until chicken and wild rice are tender, about 7 hours. An instant-read thermometer inserted near the bone of each breast should read 165 degrees F (74 degrees C).
3. 3 Remove chicken from the slow cooker. Increase heat to High. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
4. 4 Whisk milk and flour together in a medium bowl. Stir into slow cooker and cook on High until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley.

By Ms Julie

Ingredients

• ✓ white mushroom
• olive oil
• onion
• tomato
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat; cook and stir onion in oil for about 5 minutes, until translucent. Add tomato wedges and mushrooms. Simmer, occasionally stirring, for about 20 minutes or until tomatoes and mushrooms are cooked through and sauce is reduced and thickened.
2. 2 Sprinkle on basil, salt and pepper, and stir to combine.

By Cathy Wiechert

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
• chicken tender
• flour
• salt
• black pepper
• paprika
• butter
• olive oil
• shallot
• garlic
• water
• beef base
• madeira wine
• cornstarch
• water
• parsley

Instructions

1. 1 Place chicken tenders between 2 pieces of plastic wrap and pound with a meat tenderizer to flatten slightly.
2. 2 Mix together the flour, salt, pepper, and paprika in a shallow bowl. Coat chicken pieces in flour mixture and set aside on a sheet pan until all pieces have been coated.
3. 3 Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat. Place half of the chicken in the pan and cook until browned, about 5 minutes per side. Remove chicken to a sheet pan. Heat the remaining butter and oil in the pan, and repeat with the remaining chicken pieces. Set chicken aside.
4. 4 Combine mushrooms and shallots in the same skillet and cook until the mushrooms release their juices, about 5 minutes. Add garlic and cook for 1 more minute. Transfer mixture to a bowl and set aside.
5. 5 Bring 2 1/2 cups water to a boil in the same skillet and whisk in beef base until dissolved. Add Madeira wine, bring to a boil, and cook until mixture has reduced by about 1/3. Return mushrooms, shallots, and garlic to the skillet and let simmer.
6. 6 Mix cornstarch and cold water together in a small bowl. Add to the skillet and boil until sauce thickens slightly, at least 1 minute.
7. 7 Return chicken to skillet, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes more. Remove from heat, sprinkle with parsley, and serve.

By Kim's Cooking Now

Ingredients

• ✓ white mushroom
• olive oil
• red wine vinegar
• garlic
• thyme
• parsley
• red pepper flakes
• pork chop
• chicken broth
• olive oil
• yellow onion
• chicken broth
• milk
• white wine
• cremini mushroom
• all-purpose flour

Instructions

1. 1 Whisk together 1/3 cup olive oil, vinegar, garlic, thyme, parsley, and pepper flakes in a bowl. Place pork chops in a glass or ceramic baking dish and pour marinade over top. Marinate in the refrigerator for 1 hour, turning chops after 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Pour 1/4 cup chicken broth in the bottom of a shallow roasting pan.
3. 3 Remove pork chops from the marinade and shake off excess. Discard any remaining marinade.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown pork chops for 3 minutes on each side. Transfer to the prepared roasting pan and top with onion slices. Cover the pan tightly.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 While pork chops are baking, prepare sauce. Combine 1 cup chicken broth, milk, white wine, and cremini and white mushrooms in a saucepan over medium heat; cook for 4 to 5 minutes. Add flour and bring to a boil, stirring often until thickened. Lower heat and simmer sauce until pork chops are ready.
7. 7 Remove pork chops from the oven; drain and discard chicken broth. Pour mushroom sauce over pork chops, cover, and return to the oven. Bake until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By rtjmom

Ingredients

• ✓ white mushroom
• white tuna
• swiss cheese
• mayonnaise
• sweet pickle relish
• onion
• onion powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tuna, Swiss cheese, mayonnaise, sweet relish, dried onion, onion powder, salt, and black pepper in a large bowl. Fill mushroom caps with tuna mixture; place on a baking sheet, filled-side up.
3. 3 Bake in the preheated oven until mushrooms are soft and begin to give up their juices, 20 to 25 minutes.

By Jessica MacClure Dermody

Ingredients

• ✓ white mushroom
• butter
• onion
• salt
• garlic
• beef stock
• red wine
• worcestershire sauce
• thyme
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

By Bibi

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
• pie dough
• scallion
• cooking spray
• bacon
• egg
• heavy cream
• salt
• black pepper
• gruyere cheese
• yellow squash blossom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2. 2 Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3. 3 Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4. 4 Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5. 5 Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6. 6 Whisk together eggs and cream in a bowl; season with salt and pepper.
7. 7 Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8. 8 Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.

By Meghann Dham

Ingredients

• ✓ white mushroom
• butter
• portobello mushroom
• all-purpose flour
• chicken broth
• turkey pan drippings
• onion
• celery
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Melt butter in a large stock pot over medium-low heat, and cook mushrooms until they are browned and butter is clear, 1 to 1 1/2 hours. Remove mushrooms, coarsely chop them, and set aside. There should be about 1 cup of butter left in the stock pot; whisk flour into butter, and gently cook over low heat until flour mixture turns a mahogany brown color, about 20 minutes. Whisk in chicken broth; bring mixture to a simmer to thicken stock.
2. 2 Pour turkey drippings into a saucepan, then cook and stir onions and celery in drippings over medium-low heat until onions begin to turn brown, about 20 minutes. Stir drippings and vegetables into thickened stock. Bring gravy to a gentle boil, reduce heat, and simmer for about 20 minutes to blend flavors. Stir in chopped mushrooms, then season to taste with salt, black pepper, and cayenne pepper.

By ranch_maven

Ingredients

• ✓ white mushroom
• butter
• shallot
• garlic
• rosemary
• all-purpose flour
• marsala wine
• beef broth
• port wine
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Add mushrooms, shallot, garlic, and rosemary and cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes.
2. 2 Sprinkle flour over the mushroom mixture and cook, stirring constantly, for 1 minute. Deglaze the pan by pouring in the marsala, and cook for about 2 minutes.
3. 3 Increase heat to medium, stir in beef broth and port, and cook until sauce starts to reduce and thicken to your preference, 10 to 12 minutes. Season with salt and pepper, taste, and adjust any of the ingredients to your liking.

By lutzflcat

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