Mushroom recipe collection

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

Italian turkey burgers seasoned with oregano, basil, garlic, and onion, baked until golden and topped with a mushroom-tomato sauce with thyme. A lean, flavorful burger done oven-style.

One-skillet Italian fish with mushrooms, fennel, basil, and tomato slices topped with melted Parmesan. Use catfish, orange roughy, or sole for a complete dinner in under 25 minutes.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Japanese gyoza pot stickers filled with ground beef, cabbage, mushrooms, ginger, and sesame oil. Pan-fried until crispy, then steam-finished. Served with a soy-chili sesame dipping sauce.

Jerk chicken pizza, a Caribbean spin: spicy jerk-seared chicken and shiitakes on a barbecue-sauce base with smoked mozzarella and asiago, finished with cool mango-mint salsa. Sweet heat meets smoky cheese.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.

Jerusalem Artichoke with Mushrooms and Thyme recipe

Bagna cauda, a warm Italian dip of olive oil, butter, garlic, and anchovies simmered until silky. Served fondue-style with fresh vegetables and crusty bread.

Diet pizza loaded with zucchini, mushrooms, onion, and fresh tomatoes topped with non-fat mozzarella on crushed tomato sauce. A veggie-heavy, lower-fat homemade pizza.

Stuffed veal breast with an herb filling of bacon, mushrooms, ground beef, dill, and tarragon, roasted in a Dutch oven with a sour cream pan gravy. A classic German Sunday roast.

German veal schnitzel topped with stewed tomatoes, white asparagus, and fresh mushrooms, pan-seared in butter with paprika. Serve with pureed potatoes for a classic Bavarian dinner.

German veal schnitzel topped with stewed tomato, white asparagus spears, and sauteed mushrooms, pan-cooked in butter. A classic Kalbsschnitzel with fine vegetables.

Kalbsbrust mit Krauterfuellung is a German stuffed veal breast filled with bacon, mushrooms, ground beef, herbs, and sour cream, then roasted and served with a creamy pan sauce.

Kalbsbrust mit Krauterfullung: German stuffed veal breast with bacon, mushroom, and fresh herb stuffing, roasted in beef broth and finished with a sour cream pan sauce.