817 mushroom recipes

Finally make those cabbage rolls you've always wanted to try with this simple and delicious recipe.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

If you love scalloped potatoes, you will adore this scrumptious dish that is the perfect side when preparing a pot roast for dinner.

A very rich and flavorful mushroom soup that highlights the mushrooms. Use any kind of mushrooms you can find from the exotic Enoki and Portabella (as pictured) to the readily available common white mushroom.

This vegetable miso stew will for sure warm you up on a cold winter day. It's quick-easy to prepare, loaded with goodness, and it tastes delicious.

Let your wok do the job with this tasty and scrumptious chicken dish that will have you licking your lips!

You can use any vegetable as you wish, the pastry is made with whole wheat flour, low fat milk and a little bit butter or olive oil. It is a much healthier way to enjoy a pot pie!

Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.

Crispy crusted chicken breasts stuffed with mushrooms and baked in a creamy sauce. Yum!

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

The way my Grandma used to make it. Very hearty and comforting.

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.

My sister was kind enough to share her wonderful recipe with me. Serve over any type of cooked pasta.

Chock full of beef and loads of veggies that suck up the flavor of the red wine, herbs and garlic. Make up a large batch on the weekend and freeze in individual portions in zipper bags for up to 3 months.

Recipe taken from "The Eat-to-Live Diet" by Dr Joel Fuhrman. Packed full of vegetables and thickened with cashews.

The best seafood stir-fry I have ever tried!