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Wilted Arugula and Portobello Mushrooms
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes until wilted and softened. This tasty side dish recipe is a good way to eat some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Slow Cooker Cornish Hens
This Cornish hen recipe is my fiancé's favorite slow cooker meal, served with veggies over wild rice. For a larger portion, simply split the hens lengthwise after cooking to serve four.
Vegan Mushroom Risotto
This vegan mushroom risotto recipe is chock-full of mushroom flavor in the best possible way! Make sure to use really good vegetable stock in this, as it makes all the difference. Top with vegan cheese, or add some nutritional yeast for extra flavor, if desired.
Portobello Sandwiches
Quick, juicy burgers. My friends and I eat them at least once a week!
Garlic-Rosemary Mushrooms
These simple sauteed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyere, fontina or Swiss cheese.
Mushroom Pilaf with Pine Nuts and Dried Cherries
Savory mushrooms and sweet cherries combine in this simple rice pilaf. It's a perfect side for summer or fall mains.
Wild Mushroom Stew
This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Mushroom, Shrimp, and Winter Melon Soup
With the refreshing taste of winter melon and umami from dried shiitake mushrooms and shrimp, this soup is a perfect mushroom recipe, especially for summer!
Mushroom and Barley Soup
Nice, filling soup.
Low 'N Slow Mushroom Barley Soup
This soup hits the spot all year 'round! Serve with soft warm rolls, and your family will be cheering!
Vegan Mexican Menudo
This vegan Mexican menudo is meatless and totally delicious, with shiitake mushrooms cooked in a vegetable broth with tomatoes and ancho chiles.
Grandpa's Beef, Mushroom, and Barley Soup
I miss my Grandparents dearly. Grandpa loved to cook while Grandma knitted on the sofa. This helps brings them back to me. This recipe was one of my favorites growing up. It's an old-fashioned, slow-cooking, lick-the-bowl, stick-to-your-ribs type of soup. The family loves it. It's traditional at holiday time with a nice slice of rye bread to dip in it.
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