Recipes with mushrooms

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Penny's Beans simmers cooked beans with brown rice, canned mushrooms, vegetable broth, garlic, and lemon juice. A one-pot vegetarian beans and rice ready in an hour.

A thin-crust homemade pizza baked on hot tiles for a crisp base, with garlic oil, tomato sauce, mushrooms, peppers, onions, and cottage cheese in place of mozzarella. A lighter, vegetable-loaded family-night pie.

Potato crust pizza baked in a pie plate with sliced potatoes instead of dough. Topped with tomatoes, mushrooms, green olives, and melted mozzarella for a gluten-free-friendly twist on pizza night.

Mixed mushroom soup with port wine, tomato paste, and fresh parsley in a chicken broth base. A rustic, brothy soup that highlights earthy mushroom flavor.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Cashew noodles bake egg noodles with cottage cheese, sour cream, mushrooms, garlic, and toasted cashews under a Parmesan crust. A creamy, crunchy weeknight casserole with mid-century roots.

Just 5 mins, a very nice dish can be showed in front of my friends, simple and healthy!

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Mushroom bisque made from scratch with a full pound of fresh mushrooms, white wine, chicken broth, and heavy cream. A rich, velvety soup thickened with a roux and cornstarch.

Mushroom cups stuffed with sauteed mushrooms, mozzarella, and Parmesan in buttery bread shells baked golden. A bite-sized appetizer with rich, savory flavor in every crispy cup.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Butter-sauteed veal rounds topped with stewed tomatoes, asparagus spears, and fresh mushrooms, cooked gently in pan juices. An elegant one-pan entree with classic European flair.

Schwaemme, a traditional German cream sauce with king boletes and chanterelles, finished with parsley and lemon. Serve over potato or bread dumplings for a classic Bavarian side.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.