3,896 mash room recipes

Lynn's vegetable pasta with broccoli, cauliflower, and mushrooms sauteed in garlic olive oil with red pepper, tossed with linguine and topped with ricotta and Romano cheese.

One-pan chicken and rice bake with broccoli, mushrooms, green pepper, and cream of celery soup. A dump-and-bake casserole with 10 minutes of prep for easy weeknight dinners.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

Chinese beef and asparagus stir-fry with dried mushrooms, snow peas, and oyster sauce in a glossy cornstarch-thickened sauce. Restaurant-style wok cooking at home.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Savory cabbage strudel wrapped in crispy phyllo dough with sauteed mushrooms, bok choy, fresh dill, and currants. A vegetarian main or side with flaky, golden layers and a tender vegetable filling.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Beef stir fry with mushrooms, bean sprouts, snow peas, green beans, bamboo shoots, and water chestnuts in soy sauce. A loaded wok dinner served over rice or chow mein noodles.

Classic veal fricassee with tender poached cubes in a buttery roux sauce, sautéed mushrooms, and white asparagus. A refined European comfort dish served over rice that's worth the slow simmer.

A delicious yet filling quiche will satisfy your taste buds and fill you up at the same time. Cheeses, vegetables, sausage, and shrimp, you can find all these yummy ingredients in this quiche.

Italian hunter's-style chicken browned and baked in tomato sauce with red wine, garlic, bell peppers, and mushrooms. Finished with Parmesan for a rustic, hearty dinner.

Helen's Beef Bar-B-Que: a tangy-sweet shredded beef sandwich filling with celery, onions, mushrooms, and a brown sugar-mustard sauce. Crockpot-adaptable, makes 10 generous servings.

Vegan tofu bourguignon with red wine-marinated baked tofu, sauteed mushrooms, and a rich thyme-tarragon gravy. A plant-based twist on the French classic, served over pasta or rice.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.