Mushroom recipe collection

Lavinna chicken bakes boneless breasts in a creamy curry-mushroom sauce of cream of mushroom soup, sour cream, broth, and curry powder. Five minutes of prep, one hour in the oven.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

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Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Lemony leek and mushroom soup: a bright vegan vegetable soup with turnips, tomatoes, dill, and a finishing squeeze of lemon. A Passover-friendly first course with deep, herbal flavor.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

Vegetarian lentil macaroni bake with tomatoes, mushrooms, peppers, and elbow pasta. Slow-baked one-pot meal with high fiber and meaty texture from lentils.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.

Vegetarian lentil-walnut burgers with mushrooms, wheat germ, and dry sherry. Hearty, earthy veggie patties that hold together on a bun and freeze beautifully for meal prep.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.

Homemade light vegetable broth simmered with white wine, leeks, mushrooms, and fresh herbs. Low-fat, freezer-friendly, and packed with clean veggie flavor for soups, stews, and risottos.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

Linguine with mushrooms and garlic in butter and olive oil is a stripped-down Italian pasta with just six ingredients. A pound of sliced mushrooms sauteed until concentrated and golden, tossed with linguine in garlic butter.

Linguine tossed with a buttery spinach sauce simmered in white wine with onions, garlic, mushrooms, and basil, then finished with Parmigiano-Reggiano. A pantry-friendly weeknight pasta.