Mushroom
436 recipes found
Baked fish with clam stuffing
Scallops in Cream Sauce
Braised Quail With White Wine
Mushroom Hash With Black Rice
When I made this hash, I thought hard about adding cooked grain to the chopped mushrooms, as they’re so good on their own. You may choose to serve this without the black rice, but add it if you want a more substantial dish.
Breast of Quail With Wild Mushrooms
Civet de lievre marine (Marinated hare stew)
The hare should be marinated for 12 to 24 hours, but no more. If marinated for more than 24 hours, it will lose its freshness. The dish can be prepared several days ahead and reheated just before serving. Use a young hare that weighs no more than six pounds.
Mushroom And Tofu Soup
Flounder Fillets With Mushrooms and Tomatoes
Flounder Saute With Mushrooms And Wilted Spinach
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Rabbit With Sesame Glaze
Mushroom And Fennel Salad
Italian-Style Braised Rabbit With Rosemary and Mushrooms
Lapin saute Marengo (Sauteed rabbit in tomato sauce)
Chicken With Vin Jaune and Mushrooms
Green Bean Salad With Mushrooms
Mushroom Stir-Fry
Tofu Mushroom "Quiche"
This is a vegan quiche filled with a savory mix of blended tofu and mushrooms. It has a deep, rich umami flavor. No eggs are necessary to bind it; the tofu stiffens up when it bakes. You can use the crust of your choice. The yeasted crust is not vegan, as it contains an egg.
Portobello Mushroom Sandwiches With Arugula and Bacon
Pasta With Funghi Trifolati
Tapa of Mushrooms in Garlic Sauce
You find these mushrooms served in little ceramic casseroles at tapas bars all over Spain. It’s a simple hors d’oeuvre that can be made ahead and reheated. In Spain, it would be made with about four times as much olive oil and served in small ceramic cazuelas. You also can serve the mushrooms with toothpicks.
Spinach With Mushrooms and Bread
This simple vegetarian recipe, from Mark Bittman, is a great light lunch, the result of a trip to a Parisian market in 2008. Pairing bread from an earlier dinner with flavorful chanterelles and spinach, he came up with this quick, flexible meal. It was, as he wrote, “a completely honest and delicious dish that might’ve been the most creative thing I did all week, had it not been among the most traditional.”
Spiced Roast Chicken
