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Garlic Mushrooms
These garlic mushrooms are easy to make by sautéing sliced mushrooms in butter with red wine. Delicious with grilled steaks or on top of toasted bread for a tasty appetizer.
Weeknight Wellington
This tasty beef Wellington is a twist on the traditional chateaubriand made with beef tenderloin. Using a 90% lean ground beef blended with minced mushrooms cuts down on excess fat, and the mushrooms add an incredible umami effect.
Puff Pastry Mushroom Tart
This puff pastry mushroom tart is earthy, aromatic, and savory with an upscale look, yet quick and uncomplicated to prepare using puff pastry. Delicious served with a cup of soup or salad, it's also a great appetizer when cut into smaller pieces.
Marsala Sauce
This classic Italian marsala sauce is easy-to-make, rich, and earthy. It tastes great over steak, chicken, pork, potatoes, or polenta.
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.
Chicken Stroganoff
Chicken stroganoff is a twist on traditional beef stroganoff with a rich, tasty mushroom sauce.
One Pan Chicken Sausage, Vegetables, and Orzo
For this one pan chicken sausage, vegetables, and orzo, everything goes into one skillet. You will want to cut up and measure the ingredients before you start cooking, because this colorful dish comes together quickly. If you like, put some bread in the oven to warm and make a small Caesar salad while the orzo cooks, and your complete dinner will be on the table in under 45 minutes.
Boursin Chicken, Mushroom, and Asparagus Skillet
For this Boursin chicken, mushroom, and asparagus skillet, shallots, garlic, mushrooms, and asparagus help to build the flavor of chicken tenders, and Boursin finishes the lovely sauce. Serve over mashed potatoes or rice, and add a tossed salad for a complete menu.
Spinach and Mushroom Soup with Spaetzle
This recipe is a nod to my German heritage with a fabulous herbed spaetzle. Simple enough to be comforting on cold days, but easy to modify as well.
Slow Cooker 5-Mushroom Barley Soup
This hearty version of an American classic soup is inspired by 'Chef Jakey' of the long-gone 'Steak Pub' in 1970's Monticello, NY. Long ago, I lived and worked in the upstate New York resort town of Monticello. As an electrical contractor, one of my clients was an upscale restaurant called 'The Steak Pub.' They had an Asian head chef named 'Jakey.' During winter months when business was slow, we spent hours doing electrical upgrades. Inevitably, we would be there at lunch time, and Jakey would invite us to his specialty, Mushroom Barley Soup, with hot sourdough. The addition of the cream of mushroom soup gives a creamier end result. Serve hot with sourdough or other fine bread, or garlic rounds.
Chanterelle Mushroom Soup
Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.
Instant Pot Garlicky Mushroom Soup
This soup is a quick fix and can even be used as a substitute for a cream of mushroom soup. Feel free to reduce the garlic to suit your preference.
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