3,794 mushroom pate recipes

Deep-fried cheese quesadillas stuffed with sauteed mushrooms and cheddar, sealed with egg wash and fried until crispy golden. A crunchy, melty Mexican-style appetizer.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Easy wonton soup shortcut: ground pork, chicken broth, ginger, soy sauce, mushrooms, and wonton wrappers cut into strips instead of folded. Ready in 40 minutes.

Creamed scallops in wine sauce, a retro microwave-friendly coquilles St. Jacques with mushrooms, white wine, and cream. Broiled golden in shells or ramekins for an elegant starter.

Beef tenderloin wrapped in buttered phyllo with a mushroom-shallot duxelles and Madeira sauce. A lighter, flakier alternative to classic beef Wellington.

Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.

Traditional beef stroganoff prepared with health in mind.

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Butterfly shrimp with snow peas, a fast Cantonese stir-fry where butterflied shrimp curl in a smoking-hot wok before joining crisp snow peas, straw mushrooms, water chestnuts, and a light ginger-garlic sauce.

Grilled deer loin filets topped with a grilled tomato slice and a rich red wine mushroom sauce with Worcestershire. A Brennan-style tournedos that turns wild game into fine dining.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.