Type what you have

Ingredients

• ✓ mushroom
• butter
• shallot
• pine nut
• olive oil
• vegetable broth
• garlic
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir mushrooms and shallot in melted butter until mushrooms are lightly browned and soft, 5 to 7 minutes. Remove the saucepan from heat and set it aside to cool for 10 minutes.
2. 2 Transfer cooled mushroom mixture to a blender; add pine nuts, olive oil, vegetable broth, garlic, lemon juice, salt, and pepper. Pulse the blender a few times until mixture is finely ground, scraping down the sides of the pitcher with a spatula as needed; scrape into a mixing bowl.
3. 3 Stir Parmesan cheese through blended mixture until incorporated.

By Jewels Cooks

Ingredients

• ✓ mushroom
• tomato
• tomato sauce
• tomato paste
• water
• onion
• basil
• garlic
• sugar
• baking soda
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
3. 3 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
4. 4 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
5. 5 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.

By Barb Tucker

Ingredients

• ✓ mushroom
• butter
• onion
• celery
• carrot
• ground beef
• ground pork
• tomato
• oregano
• tarragon
• sage
• rosemary
• black pepper
• salt
• bay leaf

Instructions

1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Ingredients

• ✓ mushroom
• olive oil
• onion
• garlic
• red bell pepper
• flat-leaf parsley
• oregano
• white sugar
• basil
• rosemary
• sage
• red pepper flakes
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
2. 2 Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
3. 3 Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

By SunnyDaysNora

Ingredients

• ✓ mushroom
• olive oil
• garlic
• turkey sausage
• green onion
• basil
• oregano
• tomato sauce
• tomato
• tomato paste
• water
• red wine
• white sugar
• red pepper flake
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Ingredients

• ✓ mushroom
• beef broth
• green onion
• butter
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk broth, mushrooms, green onions, butter, and flour together in a medium saucepan over medium heat.
3. 3 Bring to a boil, then cook, stirring constantly, until golden brown and thickened, 5 to 10 minutes.

By Sara

Ingredients

• ✓ mushroom
• butter
• garlic
• black peppercorn
• merlot wine
• balsamic vinegar
• worcestershire sauce
• rosemary

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in mushrooms, garlic, and peppercorns, and sauté until mushrooms are tender. Pour in wine, balsamic, and Worcestershire sauce, increase the heat to medium-high and reduce by 1/3. Stir in rosemary and cook for 1 to 2 minutes, until fragrant.

By Jon

Ingredients

• ✓ mushroom
• ✓ mushroom
• butter
• butter
• shallot
• red wine
• thyme
• bay leaf
• beef broth
• arrowroot powder
• salt
• black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

By Jimmi

Ingredients

• ✓ mushroom
• water
• onion
• celery
• carrot
• garlic
• bay leaf
• bouquet garni
• salt
• black pepper

Instructions

1. 1 Combine water, mushrooms, onions, celery, carrots, garlic, bay leaves, bouquet garni, salt, and black pepper in a large soup pot; bring to a boil. Reduce heat; simmer until vegetables are very soft and liquid is reduced by half, 45 to 50 minutes.
2. 2 Strain broth into a jar with a lid; discard solids. Cool before covering and refrigerating.

By wsf

Ingredients

• ✓ mushroom
• butter
• olive oil
• garlic
• salt
• black pepper
• white wine
• heavy cream
• chicken broth
• parmesan cheese
• thyme

Instructions

1. 1 Heat butter and oil in a skillet over medium heat until butter is melted; add mushrooms and cook until golden brown, 4 to 5 minutes. Stir in garlic, salt, and pepper; cook until garlic is fragrant, about 1 minute. Pour white wine into the pan and simmer until wine is mostly evaporated, scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute.
2. 2 Stir in cream, chicken broth, and cheese; reduce heat to medium-low, and cook, stirring occasionally, until cheese has melted and sauce has thickened but doesn't boil, about 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

By Michele

Ingredients

• ✓ mushroom
• peanut oil
• vegetable oil
• onion
• garlic
• water
• white wine
• chicken bouillon
• basil
• salt
• pepper
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, bouillon cube, basil, salt, and pepper; bring to a boil.
2. 2 Reduce the heat and simmer, uncovered and stirring occasionally, for 10 minutes. Mix remaining 1/4 cup water and cornstarch together in a small bowl; stir into mushroom mixture and cook until thickened, about 5 minutes.

By LINDAAL

Ingredients

• ✓ mushroom
• penne pasta
• olive oil
• zucchini
• red bell pepper
• spinach
• tomato
• vegetable broth
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ mushroom
• vegetable oil
• onion
• green pepper
• ground beef
• bacon
• tomato sauce
• tomato paste
• garlic powder
• oregano
• white wine
• sugar
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28

Ingredients

• ✓ mushroom
• butter
• onion
• carrot
• celery
• peppercorn
• clove
• flour
• beef broth
• water
• parsley
• salt
• black pepper
• red wine
• olive oil

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Ingredients

• ✓ mushroom
• tomato
• pepper
• salt
• sugar
• oregano
• thyme
• garlic
• basil
• spinach
• zucchini
• red bell pepper
• green bell pepper
• carrot
• onion
• olive oil
• ground beef
• sweet sausage

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Ingredients

• ✓ mushroom
• chicken breast
• water
• salad dressing mix
• cream of mushroom soup
• cream cheese

Instructions

1. 1 Place the chicken breast pieces into the bottom of a slow cooker. Pour in water, and stir in the salad dressing mix. Cover the cooker, set on low, and cook 3 or more hours (see note).
2. 2 With an electric mixer, beat the soup, cream cheese, and mushrooms in a bowl until thoroughly combined. Mix with the chicken and any juices in the slow cooker. Cover and cook 1 more hour.

By LaurQuist

Ingredients

• ✓ mushroom
• onion
• green bell pepper
• red bell pepper
• butter
• cream of chicken soup
• milk

Instructions

1. 1 In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

By Karen

Ingredients

• ✓ mushroom
• angel hair pasta
• olive oil
• chicken breast
• garlic and herb seasoning blend
• black olive
• tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
3. 3 Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.

By Tiffany 9921

Ingredients

• ✓ mushroom
• tomato
• garlic
• olive oil
• onion
• tomato
• tomato paste
• green bell pepper
• oregano
• basil

Instructions

1. 1 In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
2. 2 Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.

By BARBLUVSFOOD

Ingredients

• ✓ mushroom
• olive oil
• onion
• zucchini
• garlic
• lentil
• water
• tomato sauce
• tomato paste
• white sugar
• water

Instructions

1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

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
• elbow macaroni
• ground beef
• pizza sauce
• tomato sauce
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
3. 3 Cook and stir ground beef in a skillet over medium heat until meat is crumbly and browned, about 10 minutes; drain excess grease.
4. 4 Mix cooked ground beef, macaroni, pizza sauce, tomato sauce, and mushrooms in a bowl. Layer half the macaroni mixture into a 9x12-inch baking dish; top with 1/2 the mozzarella cheese. Layer remaining macaroni mixture over the top; sprinkle remaining mozzarella cheese over macaroni mixture. Cover dish with aluminum foil.
5. 5 Bake in the preheated oven until cheese has melted and casserole is bubbling, about 35 minutes. Let cool for 3 to 5 minutes before serving.

By Amy Hamilton

Ingredients

• ✓ mushroom
• pizza crust
• olive oil
• sesame oil
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pizza crust on a baking sheet.
2. 2 In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering the entire surface. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
3. 3 Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

By ALLIEB

Ingredients

• ✓ mushroom
• spaghetti
• spaghetti sauce
• pepperoni
• black olive
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.

By Susan Bradley

Ingredients

• ✓ mushroom
• cavatelli pasta
• broccoli
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 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.
3. 3 Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
4. 4 Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
5. 5 Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

By Karen Marnell

Ingredients

• ✓ mushroom
• chicken breast
• spaghetti sauce
• green bell pepper
• onion
• garlic

Instructions

1. 1 Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
2. 2 Cover, and cook on Low for 7 to 9 hours.

By Rosie

Ingredients

• ✓ mushroom
• fettuccine noodle
• olive oil
• butter
• chicken stock
• white wine
• garlic
• italian seasoning
• salt
• sour cream
• cornstarch
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; add fettuccine and olive oil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, melt butter in a skillet over low heat. Add mushrooms and cook, stirring occasionally, until soft and dark. Stir in stock, white wine, garlic, Italian seasoning, and salt. Increase heat to medium and cook, stirring constantly, for about 5 minutes.
3. 3 Reduce heat to low and stir in sour cream until smooth. Stir in cornstarch and simmer until thickened, about 1 minute. Stir in fettuccine or spoon sauce over servings of pasta. Top with Parmesan cheese.

By Steph477

Ingredients

• ✓ mushroom
• veal cutlet
• all-purpose flour
• seasoning salt
• butter
• olive oil
• marsala wine

Instructions

1. 1 Place veal between 2 sheets of heavy plastic on a solid, level surface. Firmly pound veal with the smooth side of a meat mallet to a 1/4-inch thickness.
2. 2 Combine flour and seasoning salt in a shallow dish; dredge veal in flour mixture and let rest on a wire rack for 15 minutes.
3. 3 Melt butter and oil in a large skillet over medium-high heat. Add floured cutlets and cook until browned, about 1 1/2 minutes on each side. Add mushrooms, reduce heat to low, cover, and cook until tender, about 8 to 10 minutes.
4. 4 Pour in Marsala and simmer until veal is tender and sauce is hot, about 5 minutes more. Serve immediately.

By Christine

Ingredients

• ✓ mushroom
• olive oil
• onion
• garlic
• basil
• tomato
• tomato sauce
• tomato paste
• merlot wine
• salt
• black pepper
• oregano
• white sugar

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
2. 2 Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
3. 3 Stir tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

By Sarah Garland

Ingredients

• ✓ mushroom
• ground beef
• egg noodle
• mozzarella cheese
• spaghetti sauce
• pepperoni
• black olive

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cook ground beef in a skillet over medium heat until no longer pink, breaking into crumbles as it cooks, about 10 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain.
4. 4 Combine beef, noodles, 1/2 mozzarella cheese, spaghetti sauce, pepperoni, mushrooms, and black olives in a large bowl; transfer to a 9x13-inch baking dish. Top with remaining 1/2 mozzarella cheese. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until casserole is bubbling, 30 to 45 minutes.

By tburton1219