Mushroom

436 recipes found

Yellow Beans with Mushroom and Pine Nuts
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Nov 7, 2011

Yellow Beans with Mushroom and Pine Nuts

This yellow beans recipe with mushrooms and pine nuts is a great side dish for an Asian inspired meal! I served this with a piece of fish for a healthy meal.

Makes 3-4 servings
Beef Braised in Red Wine With Chinese Mushrooms
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Mar 2, 2011

Beef Braised in Red Wine With Chinese Mushrooms

6h4 servings
Broccoli Stir-Fry With Chicken and Mushrooms
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Jan 2, 2011

Broccoli Stir-Fry With Chicken and Mushrooms

30m4 servings
Pupusas stuffed with sauted mushrooms and pesto
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Nov 27, 2010

Pupusas stuffed with sauted mushrooms and pesto

I am lucky enough to have a fabulous tortillaria near my home that sells fresh organic masa. I make everything from challah bread to corn dogs with it. But if I can't make it over there, I make my own masa from dried organic corn and "cal." Blows masa harina out of the water. These pupusas aren't made quite like a Salvadorian grandma would, but they're delicious. You can fill them with near about anything. They freeze well too (heat them thoroughly in an oven before serving). Bring these to a party and, trust me, there will be no leftovers.

Makes a dozen or more pupusas
Grilled Mushrooms in Foil Packets
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Sep 2, 2010

Grilled Mushrooms in Foil Packets

If you like to grill foods at a picnic, here's a great vegetarian option. Prepare these packets at home, then pack them, ready to grill, in your picnic basket. The recipe is inspired by one in Patricia Wells's cookbook "Vegetable Harvest.” You can make this with cultivated or wild mushrooms.

25mServes four
Wild Mushroom Quesadillas
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May 25, 2005

Wild Mushroom Quesadillas

You don't have to use wild mushrooms, of course, but if you can get chanterelles — oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

30m8 servings
Sea Bass Fillets with Mushroom Beurre Noisette
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Apr 13, 2005

Sea Bass Fillets with Mushroom Beurre Noisette

1h4 servings
Roasted Red Potatoes and Carrots
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Dec 23, 1992

Roasted Red Potatoes and Carrots

1h 10mabout 150 pieces, or 50 party-size servings
Belgian Carp Stew
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Mar 7, 1990

Belgian Carp Stew

59m4 to 6 servings (about 6 cups)
Grilled Walnut Olive-Bread With Exotic Mushrooms
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Jul 19, 1989

Grilled Walnut Olive-Bread With Exotic Mushrooms

20m8 servings
Mushroom Roulade With Artichoke Sauce
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Jul 12, 1989

Mushroom Roulade With Artichoke Sauce

1h 5m8 to 10 servings
Grilled Sea Scallops (Sign of the Dove)
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Jan 18, 1989

Grilled Sea Scallops (Sign of the Dove)

18m4 appetizer servings
Spring Quiche
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May 4, 1988

Spring Quiche

42m6 to 8 servings
Polenta With Tomato And Wild Mushroom Sauce
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Apr 27, 1988

Polenta With Tomato And Wild Mushroom Sauce

35m2 servings
Light Mushroom Soup
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Apr 6, 1988

Light Mushroom Soup

16m4 cups
Boeuf Braise au Beaujolais (Beef braised in Beaujolais)
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Mar 9, 1988

Boeuf Braise au Beaujolais (Beef braised in Beaujolais)

4h 45m8 servings
Veal Savarin
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Dec 2, 1987

Veal Savarin

17m2 servings
Craig Claiborne's Chicken Pot Pie
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Jan 4, 1987

Craig Claiborne's Chicken Pot Pie

2h 45mSix servings
Classic Stuffed Mushrooms
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Feb 25, 1981

Classic Stuffed Mushrooms

This classic hors d'oeuvres recipe first appeared in The Times in a February 1981 column by Craig Claiborne on the then-popular topic of no-salt cooking. Mushrooms, he said, are “the one basic ingredient best suited to a no-salt cookery,” noting a “depth of flavor” and “a meat-like consistency.” We may have relaxed our beliefs regarding our salt consumption, but this more than 30-year old recipe remains a reader favorite. It's also blessedly easy to make. After removing the stems from the mushrooms, you simply sauté the caps with a little butter, lemon juice and black pepper (we won't tell if you add a little salt). Make a simple stuffing of chopped mushroom stems, shallots, garlic, celery, thyme, egg, bread crumbs and shredded Gouda. Stuff the mushroom caps, drizzle with butter and bake for about 15 minutes. See? The 1980s weren't so bad.

40m4 to 6 servings
Crispy Frico Chicken Breasts With Mushrooms and Thyme
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Crispy Frico Chicken Breasts With Mushrooms and Thyme

The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is something like the greatest cheese wafer you’ve ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.

35m4 servings
Chicken Paillard With Curried Oyster Mushrooms
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Chicken Paillard With Curried Oyster Mushrooms

Alain Sailhac, dean emeritus of the French Culinary Institute in New York and one of New York’s most venerable French chefs, gives inspiration here to recapture the glory of the chicken breast, that popular yet generally overcooked piece of meat. He suggests cutting the breast in half horizontally to make two thin pieces, then topping them with quick-cooking vegetables like mushrooms, zucchini or tomatoes, and roasting everything together. This supremely juicy and complexly flavored dish uses that technique and is a snap to put together.

25m4 servings
Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce
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Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce

While making fried rice the traditional way isn’t hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables — that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer — create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

30m4 servings
Sheet-Pan Gnocchi With Mushrooms and Spinach
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Sheet-Pan Gnocchi With Mushrooms and Spinach

This sheet-pan dinner is inspired by classic steakhouse sides: roasted mushrooms, creamy horseradish-mustard sauce, wilted spinach and roasted potatoes. Well, kind of. Instead of whole potatoes, this recipe uses store-bought gnocchi, a superspeedy stand-in that takes on the fun combination of browned and chewy when roasted. This dish is hearty enough to be a full meal, though it’d also make a great side to braised beans, roast chicken, a seared pork chop and, of course, steak. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

35m4 servings
Crispy Mushroom Tacos
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Crispy Mushroom Tacos

This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

30m4 servings