Recipes with mushrooms
2,565 recipes
Mushroom Veg Barley Soup
Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.
Tuna Almandine
Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.
Smoky Mushroom Tart
Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.
Simple Mushroom Quiche
Quick mushroom quiche made with canned mushrooms, sour cream, Worcestershire sauce, and Swiss cheese. Mix, pour, and bake for an easy weeknight dinner or brunch with minimal prep.
North Wood Clam Chowder
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
So Good Zucchini Pizza
Zucchini pizza with a low-carb grated zucchini crust bound with eggs, flour, and Parmesan, then topped with tomato sauce, mushrooms, and mozzarella. The vegetable garden's answer to pizza night.
Scramble in a Pocket
Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.
Shrimp Egg Foo Young
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
Poor Mans Steak
Poor Man's Steak turns ground beef and cracker crumbs into tender, gravy-smothered patties. An old-school Depression-era dinner with a scratch mushroom cream sauce.
Pesto Stuffed Mushrooms
Pesto stuffed mushrooms filled with basil pesto, Italian bread crumbs, and horseradish. Serve hot from the oven or cold with pimento for a versatile party appetizer.
Herbal Bean Sausages
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make.
These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
Minced Lamb Fondue
Minced lamb fondue rolls seasoned ground lamb with scallions and breadcrumbs into walnut-sized balls that get speared and deep-fried at the table. Served with a creamy sherry-mushroom sauce for dipping.
Cream of Mushroom Soup#2
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
Three-Pepper Beef Kabobs
Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.
Beans Bourguignonne
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
Summer Mushroom Spaghetti
Mushroom spaghetti in a garlic-butter sauce loosened with a splash of dry red wine, tossed with thin spaghetti and a shower of Parmesan. A simple meatless pasta that comes together fast.
Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.
Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.
Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.
Quick mushroom quiche made with canned mushrooms, sour cream, Worcestershire sauce, and Swiss cheese. Mix, pour, and bake for an easy weeknight dinner or brunch with minimal prep.
Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.
Zucchini pizza with a low-carb grated zucchini crust bound with eggs, flour, and Parmesan, then topped with tomato sauce, mushrooms, and mozzarella. The vegetable garden's answer to pizza night.
Quick breakfast pita stuffed with scrambled egg substitute, sauteed mushrooms, red onion, bell pepper, and melted reduced-fat cream cheese.
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
Poor Man's Steak turns ground beef and cracker crumbs into tender, gravy-smothered patties. An old-school Depression-era dinner with a scratch mushroom cream sauce.
Pesto stuffed mushrooms filled with basil pesto, Italian bread crumbs, and horseradish. Serve hot from the oven or cold with pimento for a versatile party appetizer.
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
Minced lamb fondue rolls seasoned ground lamb with scallions and breadcrumbs into walnut-sized balls that get speared and deep-fried at the table. Served with a creamy sherry-mushroom sauce for dipping.
Light cream of mushroom soup made with fresh mushrooms, skim milk, chicken bouillon, and cornstarch. A low-fat homemade alternative to canned cream of mushroom soup.
Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.
Vegetarian beans bourguignonne with pinto beans, red wine, mushrooms, and root vegetables in a thyme-scented tomato broth. A meatless spin on the French classic.
Mushroom spaghetti in a garlic-butter sauce loosened with a splash of dry red wine, tossed with thin spaghetti and a shower of Parmesan. A simple meatless pasta that comes together fast.
