549 stewed recipes

Wild mushroom pizza with black olives, sun-dried tomatoes, roasted red peppers, provolone, and mozzarella. Loaded with savory Mediterranean toppings on a crispy, high-heat baked shell.

Holdermus is a traditional German elderberry mush thickened with milk and flour or a roux, finished with honey and clarified butter. A rustic farmhouse dessert served straight from the skillet with toasted bread cubes.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.

Chard-wrapped salmon with duxelles: salmon fillets wrapped in Swiss chard leaves around savory mushroom duxelles, gently poached in wine and chicken stock. A refined dinner for four.

Roasted tomatillo salsa verde with charred jalapenos, eight cloves of garlic, and fresh cilantro pureed smooth. Bright, tangy, and ready in 30 minutes.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Space Needle Blast-Off Punch: a Seattle World's Fair-era rum cocktail with orange curacao, orange juice, and sweet-and-sour. Tropical, citrus-forward, and easy to shake up.

Stuffed mushrooms can be very tasty and addictive, but you have to make them right; we don't want the watery and soggy filling with the bland flavor. Follow this recipe that will fix the problems to make some ultimate stuffed mushrooms to impress your family or your friends.

Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.

Marinated grilled portobello mushrooms in an olive oil vinaigrette with balsamic vinegar and lemon juice. Three cooking methods included: grill, broil, or bake.

Grilled marinated portobello is tender, juicy and flavorful. Place it on the sandwich bread, and a delicious meatless sandwich. Toss some fresh mixed greens, cherry tomatoes, and radishes with a light vinaigrette, serve it beside the sandwich, here you have a hearty and tasty meal.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Savory mushroom and onion topper with Worcestershire sauce, ready in 15 minutes. A quick skillet sauce that adds rich, umami flavor to burgers, steaks, and grilled meats.