Recipe Sifter

This version of Salisbury Steaks uses dried wild mushrooms in a beefy red wine sauce. Regular mushrooms work well too. Ground round makes for a meaty steak and milk keeps them juicy.

Cheesy and creamy mac 'n cheese with the added texture and flavor of mushrooms and broccoli, all in one skillet for easy cleanup. Using a skillet keeps it quicker than a slow baked version as well.

If you love shrimp, you will love this dish that is served with a creamy and savory sauce.

Low-carb spaghetti squash, juicy skinless chicken breast with mushrooms in a flavorful reduction sauce. Seriously yummy way to prepare otherwise boring spaghetti squash.

Quick, easy and tasty. Chicken cutlets in a quick pan sauce with wine, mushrooms and artichoke hearts. Great for a week-night meal as it comes together so quickly.

Beef cubes are cooked in a warm and tasty soup with the egg noodles added at the end. It's a well balanced and delicious dish.

This cheesy and tasty sour cream mushroom quiche can be served as a main course or an appetizer.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Delicious and easy to make. Chunks of chickens, sausages, and fresh veggies are cooked with stewed tomatoes, which makes lots of tasty sauce. Serve it over a bed of rice or spaghetti. YUM!

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

A delicious and tasty pot pie is made with lots of vegetables and tofu that are simmered in the broth. The cracker-like crust adds some great texture and extra deliciousness.

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

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.

This was outstanding. A huge amount of flavor was developed in the slow and low technique using my slow cooker. A classic mostly hands-free make ahead main dish that filled the house with aroma.

Like the name of the recipe, these veggie balls were absolutely wonderful. They came together nicely, and were packed with flavor. I have to say they are the best veggie balls I have ever had so far. I baked them in the oven for about 28 minutes to make them crisper on the outside.