Type what you have

Ingredients

• ✓ brown mushroom
• olive oil
• spinach
• garlic
• cauliflower
• heavy cream
• paprika
• garlic salt
• salt
• black pepper
• cherry tomato

Instructions

1. 1 Heat a cast iron skillet over medium-low heat. Add olive oil, followed by mushrooms, spinach, and garlic. Simmer just until mushrooms get soft, spinach is wilted, and garlic is fragrant, making sure not to burn, 5 to 7 minutes.
2. 2 Stir in cauliflower rice and cook until a rice-like consistency is reached, 5 to 7 minutes more. Pour in heavy cream, paprika, garlic salt, salt, and pepper; let simmer for 5 minutes more. Stir in tomatoes until just softened, 3 to 5 minutes.

By Sissy Ann

Ingredients

• ✓ brown mushroom
• porcini mushroom
• olive oil
• salt
• onion
• garlic
• farro
• chicken stock
• creme fraiche
• flat-leaf parsley
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• flat iron steak
• salt
• pepper
• salt
• pepper
• sherry vinegar
• olive oil
• barbecue sauce
• vegetable oil
• cider vinegar
• hot dog bun
• mayonnaise
• arugula
• cherry tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Cut steak into 6 thick strips. Season generously with salt and pepper.
3. 3 Grill mushrooms for 5-6 minutes over medium-high heat until they begin to wilt. Remove the stem end to separate the mushrooms.
4. 4 Stir mushrooms in a bowl with salt and pepper, sherry vinegar, and extra virgin olive oil. Set aside.
5. 5 Grill steaks for 3-4 minutes per side over medium-high heat, until medium rare or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 minutes.
6. 6 Whisk together barbeque sauce, cider vinegar and vegetable oil. Set aside.
7. 7 Serve grilled steaks on hot dog buns with mayonnaise, arugula, cherry tomatoes, grilled mushrooms, and barbeque sauce mixture.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• balsamic vinegar
• cayenne
• black pepper
• kosher salt
• beef stock
• all-purpose flour
• beef fat
• butter
• water
• beef broth
• beef bone broth
• beef rib bone
• celery
• carrot
• onion
• butter

Instructions

1. 1 Gather ingredients. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with foil. Spread out onions, carrots, and celery on the prepared baking sheet. Set rib bones on top.
2. 2 Roast until bones are deep brown and onions are black, about 1 hour. Use a spatula or tongs to transfer bones and vegetables into a saucepan. Drain off and reserve any rendered fat from the baking sheet for the gravy.
3. 3 Add broth and water to the saucepan, and bring to a boil on high heat. Reduce heat to low and simmer until meat falls off bone and is flavorless, about 4 hours. Skim any fat from the surface and reserve.
4. 4 Strain broth and let cool to room temp.
5. 5 Melt butter in a pot on medium-high and sauté mushrooms until well browned. Add 2 tablespoons rendered beef fat and stir until melted. Add flour and cook for a few minutes.
6. 6 Whisk in broth, and bring to a simmer. Cook, stirring occasionally, about 5 minutes. Reduce heat to medium and simmer until gravy has thickened to desired thickness, 5 to 10 minutes more
7. 7 Adjust salt to taste and season with freshly ground black pepper, cayenne, and balsamic vinegar.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ brown mushroom
• penne pasta
• butter
• shallot
• garlic
• all-purpose flour
• chicken stock
• rosemary
• thyme
• salt
• black pepper
• heavy cream
• cream cheese
• parmesan cheese
• worcestershire sauce
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 At the same time, melt butter in a stockpot over medium-low heat. Add shallots; stir and cook for about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms; cook and stir until browned, about 5 minutes.
3. 3 Sprinkle mushrooms with flour and stir to coat. Pour in chicken stock and bring to a simmer. Sprinkle some rosemary and thyme into your hand and crush herbs to release the oil. Add them to the pot on top of the mushrooms and stir. Add a grind of salt and pepper. Stir and taste.
4. 4 Pour heavy cream into the simmering pot and stir to combine. Let it cook and bubble up for a few moments, then mix in cream cheese and stir until cream cheese has melted. Taste. Remove pot from heat and stir in Parmesan cheese if the mixture needs a little more salt.
5. 5 Stir sauce again and add pasta. Stir. Turn out mixture into a large, wide-rimmed bowl. Sprinkle parsley on top. Serve hot.

By LaDonna Langwell

Ingredients

• ✓ brown mushroom
• parsley
• russet potato
• celery
• carrot
• cayenne pepper
• thyme
• rosemary
• black pepper
• garlic powder
• worcestershire sauce
• bay leaf
• beef base
• yellow miso paste
• water
• all-purpose flour
• tomato paste
• yellow onion
• kosher salt
• butter
• vegetable oil

Instructions

1. 1 Combine butter and vegetable oil in a pot over medium-high heat and allow butter to melt. Toss in mushrooms and season salt. Cook, stirring occasionally until mushrooms are nicely browned, 5 to 6 minutes.
2. 2 Add onions and lower heat to medium. Cook, stirring, until onions have softened and are translucent and the bottom of the pot has turned brown, about 5 minutes. The browned bits on the bottom of the pot will add flavor and color. Add tomato paste and flour to thicken the stew. Cook and stir for 2 to 3 minutes.
3. 3 Pour in water, increase temperature to high, and bring to a simmer. While you're waiting for stew to come to a simmer, mix in miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne; stir to combine.
4. 4 Once stew is bubbling, add carrots, and celery and reduce heat to medium-low to keep stew at a steady simmer, stirring occasionally, about 30 minutes. Taste and season with salt if necessary. Add potatoes and simmer until potatoes are very tender and creamy inside and stew has reduced and thickened, about 30 more minutes. Potatoes can be stirred in and broken up a bit to make the stew thicker.
5. 5 Turn off the heat and stir in freshly chopped Italian parsley if desired.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• hot sauce
• ketchup
• barbecue sauce
• bacon
• clove
• onion
• worcestershire sauce
• ketchup
• buttermilk
• egg
• bread crumb
• ground beef
• cayenne pepper
• thyme
• black pepper
• garlic
• salt
• celery
• onion
• butter

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
3. 3 Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
4. 4 Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
5. 5 Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
6. 6 Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
7. 7 Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• brown sugar
• dijon mustard
• ketchup
• olive oil
• parmigiano-reggiano cheese
• rolled oat
• bread crumb
• ketchup
• cayenne pepper
• thyme
• oregano
• black pepper
• garlic powder
• onion powder
• worcestershire sauce
• soy sauce
• egg
• black lentil
• water
• beef base
• tomato paste
• celery
• onion
• kosher salt
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
2. 2 Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
3. 3 Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
4. 4 Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
5. 5 Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
6. 6 Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
7. 7 Bake in the center of the preheated oven until firm to the touch, about 1 hour.
8. 8 Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
9. 9 While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
10. 10 Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
11. 11 Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
12. 12 Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• butter
• cream cheese spread
• green onion
• chive
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
3. 3 Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
4. 4 Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
5. 5 Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ brown mushroom
• olive oil
• chicken breast
• red onion
• yellow squash
• zucchini
• red bell pepper
• garlic
• chicken stock
• tomato paste
• herbes de provence
• cumin
• oregano
• celery salt
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
2. 2 Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

By Sarah d'

Ingredients

• ✓ brown mushroom
• butter
• salt
• shallot
• black pepper
• cayenne pepper
• white wine
• pate
• filet mignon steak
• salt
• black pepper
• butter
• puff pastry
• dijon mustard
• egg
• water

Instructions

1. 1 Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
2. 2 Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3. 3 Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
4. 4 Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5. 5 Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
6. 6 Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8. 8 Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
9. 9 Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. 10 Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
11. 11 When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
12. 12 Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. 13 Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14. 14 Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

By John Mitzewich

Ingredients

• ✓ brown mushroom
• parsley
• nutmeg
• black pepper
• kosher salt
• parmigiano-reggiano
• monterey jack cheese
• ricotta cheese
• monterey jack cheese
• ham
• cayenne pepper
• black pepper
• salt
• red bell pepper
• garlic
• yellow onion
• white mushroom
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium-high heat. Add mushrooms, onions, and a large pinch of salt. Sauté, stirring occasionally, until mushrooms start to turn golden brown and onions are transparent, about 5 minutes.
3. 3 Make space in the center of the pan, add garlic, and cook until fragrant, about 30 seconds, adding more olive oil if needed. Add bell peppers and sauté until they just start to soften, about 2 minutes. Season with black pepper, cayenne, and more salt to taste if needed.
4. 4 Remove from heat, transfer to a baking dish or pan, and preheat the oven to 400 degrees F (200 degrees F).
5. 5 Combine ricotta, Parmesan, and Monterey Jack cheese in a bowl. Season with parsley, salt, pepper, and nutmeg. Mix well until all ingredients are incorporated.
6. 6 Divide filling between 4 slices of ham, and roll each up into a tube.
7. 7 Set on top of vegetable mixture, and top with grated Monterey Jack cheese.
8. 8 Bake in the preheated oven until cheese is melted and everything is heated through, 25 to 30 minutes.
9. 9 Garnish with parsley if you like and serve hot!

By John Mitzewich

Ingredients

• ✓ brown mushroom
• parsley
• cayenne pepper
• black pepper
• chicken broth
• lemon juice
• marsala wine
• all-purpose flour
• salt
• butter
• olive oil
• parmigiano-reggiano cheese
• panko bread crumb
• egg
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts between two pieces of plastic wrap, or a cut-open zip-top bag, and use a meat pounder to flatten the meat to about 1/4-inch thickness.
3. 3 Season chicken on both sides of the chicken with salt, pepper, and cayenne, and transfer to a large plate. Sift flour over both sides of the chicken until the surface is completely coated. Transfer to a clean plate.
4. 4 Brush away any excess flour from the plate. Sprinkle about 1/4 inch of panko onto the surface of the plate.
5. 5 Pour the egg over the floured chicken and use a brush to paint evenly over the meat. Flip and repeat on the other side. Once chicken has been thoroughly coated with the egg, pick up each piece with tongs, letting the excess egg drip off, and place on the plate of panko.
6. 6 Generously sprinkle panko over the top of the chicken and press in with your hands or tongs. Flip the chicken over, and sprinkle more panko over the top. Repeat until the chicken is well breaded all over.
7. 7 Sprinkle a light coating of the Parmigiano-Reggiano over the top of the chicken and press lightly into the breading with your hands. Flip and repeat on the other side.
8. 8 Transfer to a plate sprinkled with more panko. Cover with plastic wrap and keep in the refrigerator until you're ready to pan-fry.
9. 9 To make the sauce, melt butter in a saucepan over high heat; add the mushrooms and a large pinch of salt. Cook mushrooms, stirring occasionally, until well browned, 5 to 6 minutes.
10. 10 Reduce heat to medium and stir in flour. Cook, stirring occasionally, for another 2 minutes.
11. 11 Pour in Marsala and lemon juice and use a spatula or spoon to scrape any caramelization from the bottom of the pan. Pour in chicken broth and raise heat to medium-high. Season with black pepper and cayenne and bring to a simmer. Cook the mixture, stirring occasionally, until it reduces and thickens slightly. Keep hot until needed or let cool and reheat when needed. Before serving, some freshly chopped parsley can be stirred in.
12. 12 Heat olive oil in a nonstick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium. Cook until golden brown and cooked through, about 3 minutes per side
13. 13 Serve immediately with Marsala sauce underneath or spooned over the top.

By John Mitzewich