Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese, portobello mushrooms and melted with queso fresco. Top with all your favorite fixings and this easy dish will quickly become your summer favorite.
Soft, sturdy cream biscuits are the basis for this incredibly flavorful side dish stuffing, aka dressing. The biscuits may be made several days ahead and allowed to sit out at room temperature, and the dressing may be made 1-2 days in advance with absolutely no loss of flavor or texture.
This meaty side dish adds depth of flavor to any meal—and is a cinch to prepare! It may be made ahead without the arugula and re-heated. When it is re-warmed, toss with the arugula to allow it to wilt slightly.
This update on the classic mushroom and spinach crepe has a slight peppery bite from the arugula, and deeper umami flavor from the combination of shiitake, oyster and white mushrooms.
Nutty barley makes a great cold weather stand in for Arborio rice in this risotto-like dish. This dish is great for gatherings, and re-heats well.
These mushrooms are ideal as passed one-bite appetizers at a party, speared on a frilly toothpick. For a sit-down dinner, they would be lovely as an amuse bouche. Because of the added cracker crumbs, the sausage meatballs are tender and fluffy, unlike a sausage cooked as-is.
Make these ahead for your next gathering: prepare the filling and keep it in a covered container in the refrigerator for up to 2 days. Cook the mushroom caps the day of your party and fill them in the afternoon.
This roasted mushroom risotto is easy to make, but is also an elegant meal for any occasion. Get creative and customize this hearty risotto with any vegetable you like.
Toasting the quinoa before cooking keeps the grains from clumping so they stay subtly crunchy.
Japanese soba noodles contain buckwheat and pair well with the umami-rich mushrooms and edamame (green soybeans). The broth is flavorful but there’s not too much of it.
Yukon Gold Potatoes and wild mushrooms combine to form a heavenly hash, the perfect accompaniment to a great grilled steak.
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