Sauteed onions and mushrooms flavor this ground chuck meatloaf, which is layered with whole raw mushrooms before baking. These add a lot of juice to the loaf.
This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
Tiny, rice-shaped orzo absorbs liquid and flavor much like rice, but unlike traditional risotto, this recipe doesn't need to be stirred obsessively for a perfectly al dente, creamy result.
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
This Quick Sausage and Mushroom Lasagna recipe contains hot italian sausages, no-cook lasagna noodles, grated cheese, ricotta cheese, marinara sauce and more.
This originally came from Real Simple Magazine and lends itself well to improvisations. On the night I made it I realized I did not have any mushrooms so I left those out. My husband thought it was wonderful.
