Canned-mushrooms/9 recipes

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.

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.

This carrot cake is outstanding, moist inside and creamy on top, I have no coconut chips left, so I didn't sprinkle coconuts on top. The cake is just delicious, but you have to be careful of the pineapple and juice, don't use more than recipe says, otherwise the cake won't work.

Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.

Why order take-out, if you can whip up a delicious meal within about 20 minute. A quick, easy and tasty Chinese stir-fried veggies with spaghetti will ensure to make your tummy feel happy while satisfy your palate.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

Sauteed onions and mushrooms are tossed with penne, fresh arugula, and parmesan. An easy yet tasty meal is on one plate within less than 30 minutes. Using whole wheat penne makes it even healthier.

This low fat banana bread turns out very moist with huge banana flavor. Studded with chocolate chips and walnuts makes it a special favorite.

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

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Perfect make ahead breakfast casserole for Christmas morning. Make it ahead the day before and pop in the oven in the morning for a great breakfast that can feed a crowd.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

A few simple ingredients make this barley casserole delicious and flavorful. An ideal weekday dinner on a cold winter evening.

TVP gives the lasagna beefy texture, the tomato sauce makes the lasagna juicy and flavorful; ricotta, mozzarella and parmesan cheeses add the creaminess and cheesiness . An absolutely delicious vegetarian lasagna that your meat lover friends may ask for second slice.

Cheesy dumplings baked on top of creamy sauce with chunks of chicken, bacon, onions and mushrooms. All in one deluxe chicken dinner.