1,116 cream mushroom recipes

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

A rich and delicious home made cream of mushroom soup.

Grandma's cream of mushroom soup: fresh mushrooms slowly sauteed in butter, then simmered with chicken broth and finished with heavy cream. The from-scratch version that retires the can forever.

My favorite as a child growing up in cold Minnesota.

Quick and easy chicken mushroom pasta and vegetable dinner. One pan, no fuss, forgiving and adaptable family favorite.

Homemade cream of mushroom soup made from scratch with just four ingredients: fresh mushrooms, milk, butter, and flour. Simple, honest, and deeply savory.

Antoine's cream of mushroom soup builds deep flavor with two stages of sherry reduction, butter-browned mushrooms, and a finish of heavy cream. Topped with quenelles and toasted hazelnuts.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Creamed mushroom sauce made by stirring mushrooms into a classic white bechamel sauce. Two ingredients, 10 minutes, and endlessly versatile for chicken, pasta, or vegetables.

Rich cream of mushroom soup made with fresh mushrooms two ways, shallots, milk, heavy cream and egg yolks. Finished with dry sherry for a deep, restaurant-quality French-style soup.

Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.

This rich, earthy soup has but 100 calories per serving if made with non-fat milk.

Creamy tuna and mushroom pasta sauce made lighter with evaporated skim milk, Parmesan, shallots, and fresh herbs. A quick pantry-friendly dinner that tastes far richer than it is.

Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.

Linguine in a mushroom garlic cream sauce with rosemary, black pepper, and melted Bel Paese cheese. A rich one-skillet pasta ready in 40 minutes.

Eaten by Elder Maxwell at Christmas! Becky Ahlander's recipe.