This recipe was absolutely divine. The Korean spicy-sweet sauce was the key, which gave the dish an authentic Korean taste. Assorted mushrooms and vegetables added layers of great textures. The combination was just delicious!
A vegan 'chickenless' a la king: mushrooms, peppers, and peas in a creamy plant-milk sauce savory with tamari. Dairy-free and meat-free comfort spooned over rice, toast, or baked potatoes.
Pan-seared pork chops smothered in a creamy mushroom soup and sour cream sauce, perfect over egg noodles or mashed potatoes.
Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.
Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.
Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.
Grilled salmon kabobs marinated in olive oil, lemon juice, and dill, threaded with mushroom caps. Serve with boiled potatoes and fresh dill for a simple, elegant meal.
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.
Savory mince simmers ground beef with mushrooms, onion and tomato paste into a quick, budget-friendly base you can spoon over baked potatoes, pile on toast or use to stuff peppers. Endlessly versatile.
Round or blade steak slow-cooks with dry onion soup mix and cream of mushroom soup for fall-apart tender beef blanketed in savory gravy over mashed potatoes.
Vietnamese vegetable spring rolls (cha gio chay) with cellophane noodles, tofu, shredded potato, tree ear mushrooms, and leeks wrapped in crisp rice paper. Fried shatter-crisp on the outside, tender and fragrant inside.
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