The sauce is a mixture of soy sauce, tart ponzu and a bit of chili oil. The results are a flavorful bowl of noodles and sautéed mushrooms that will leave you totally full but still feeling super sprightly.
Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.
Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant.
The secret ingredients to this classic meatloaf is the addition of finely chopped mushrooms; they make it more flavorful and moist.
Pairing the smells of summer, bright and green, with just a splash of thick cream and earthy mushrooms, all tossed with warm pasta makes an inviting comfort food for winter.
Shaina from Food for My Family demonstrates that the sun is not the only thing bringing a sizzle to al fresco dining this summer with her Surf and Turf Shrimp and Portabella Fajitas.
Meaty crimini mushrooms and sweet petite peas are the perfect complement to the decadent walnut-tarragon pesto in this hearty vegetarian pasta dish.
Make a simple stir-fried “hash” of mushrooms, kale and potatoes, topped with poached eggs for a “meaty” vegetarian breakfast bursting with flavor.
A combination of both white button and baby bellas are cooked simply and quickly and then place a top the polenta. It’s stick to your ribs good. Have a small cup for lunch or a big bowl for dinner.