Mushroom
436 recipes found
Roasted Garlic Mushrooms
Wild Rice And Mushroom Soup
Mushroom Stock
Mushroom Soup
If the word “mushroom” conjures for you white buttons in little supermarket tubs, you’re not alone. But there is a big world of mushrooms out there, and you don’t have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple – it comes together in about a half hour – which allows the complex flavors of the mushrooms to really shine through.
Mushroom Soup (Soupe Aux Champignons)
Wild Rice and Mushroom Soup
I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.
Mushroom, White Sausage And Prosciutto Stuffing
Creamy Grits With Fontina Fonduta And Mushroom Stew
Pan-Roasted Duck With Wild Mushrooms
Magret is the term used for the large breasts of a Muscovy duck, found at many butcher shops and supermarkets or easily purchased online. Each breast weighs about 12 ounces, enough for 2 portions.They are best served rare or medium-rare, like a beef steak. If using smaller duck breasts, reduce the cooking time accordingly. The deeply flavored sauce is made from dried wild mushrooms and a mixture of cultivated mushrooms sautéed with garlic and parsley finishes the dish. If wild chanterelles or porcini are available, by all means, add them to the mixture, too. Mashed squash or sweet potato would make a nice accompaniment.
Marsala-Marinated Chicken With Roasted Vegetables
Marsala and chicken don’t always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You’ll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It’s veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Braised Chicken With Artichokes and Mushrooms
The men who ruled the world in the late 1950s, or at least six of the men who ruled publishing, rejected Peg Bracken’s manuscript, “The I Hate to Cook Book.” It would never sell, they told her, because “women regard cooking as sacred.” It took a female editor to look at the hundreds of easy-to-follow recipes and say, “Hallelujah!” Since its publication in 1960, Bracken’s iconic book, which celebrated the virtues of canned cream-of-mushroom soup and chicken bouillon cubes, has sold more than three million copies. This simple chicken dish, adapted from Ms. Bracken, is as no-fuss as one would expect. Just sear the chicken in a bit of butter and transfer it to a baking dish. Scatter artichoke hearts (from a can, of course!) across the top. Make a quick sauté of mushrooms, flour, broth and a little sherry and pour it over the chicken. Slide it into the oven and bake for about an hour. Ms. Bracken recommended serving it with baked potatoes, but we like it best with a pile of rice to soak up all of the flavorful sauce.
Chicken Blintzes with Wild Mushrooms
These are not your average blintzes. Elegant and savory, they are as good for a midnight supper as they are for brunch. Though the recipe is a bit complex, it can be parceled out into a series of small, manageable chores; both the pancakes and filling can be prepared up to 2 days ahead, and once the blintzes are assembled, they can wait in the fridge as well. The final step of browning and crisping the blintzes in butter is almost no work at all.
Marinated Vegetables Dijon
Veal Loin With Artichokes And Spinach With Paprika Sauce
David Wallach's Wild-Mushroom Stew
Veal Stew Marengo
Napa Cabbage 'steak'
Armenian Vegetable Salad
Mushroom and Barley Soup
To get the Yom Kippur eve meal on the table in time, my mother began cooking early in the day, preparing her thick and velvety barley soup perfumed with flecks of dried Polish mushrooms and root vegetables such as parsnips and petrouchka. To this she added boiled potatoes, even though potato pancakes would accompany the slowly braised, well-garlicked pot roast, and as a side dish she served cabbage rolls stuffed with beef and rice — her idea of a vegetable. Stewed fruit and honey cake were dessert, usually eaten quickly as time inevitably ran out.
Italian Spinach Stuffing
This is an Italian-American turkey stuffing that was invented in New Jersey by Pietronilla Conte, who emigrated from the Italian region of Molise in the early 20th century. Ms. Conte's granddaughter Lisa shared the recipe (which her mother, Carmela, also prepares) with us. "She must have used a stuffing that she knew in Italy," Lisa Conte said of her grandmother. "And she just looked at the turkey as a larger thing to stuff." The gizzards give the stuffing its depth of flavor (like giblet gravy), but you could leave them out, or substitute an equal amount of livers, or 6 ounces of pancetta or bacon.
Veal Chops, With Fresh Basil
Migas Eggs A La Mike Marks
Mushroom Quesadillas
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Soft Tacos With Mushrooms and Cabbage
Two nutrient-dense vegetables combine forces in this delicious filling. Mushrooms are an excellent source of vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc, and manganese – and they contain a powerful antioxidant called L-ergothioneine. They're used medicinally throughout Asia for their immunity-boosting properties. They also contain more protein than most other vegetables, and their meaty texture makes them a perfect choice for vegetarians. Cabbage possesses phytochemicals like sulforaphane, which protects the body against cancer-causing free radicals, and indoles, which help metabolize estrogens. It’s also an excellent source of vitamins K and C, and a very good source of dietary fiber, vitamin B6, folate, manganese and omega-3 fatty acids.