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Vegetable Stuffed Cannelloni
In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.) Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan ... [... more]
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Roasted Mushroom Salad
Preheat oven to 400 degrees F. Toss mushrooms in 1 Tb. olive oil and 1 tsp. lemon juice. Spread on large baking sheet and bake 15 minutes. Drain off liquid. Cool slightly. In a bowl, combine mushrooms, red pepper, basil or mint, and pine ... [... more]
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Jarjeer (Arugula) Salad
Wash and dry arugula leaves. Arrange leaves on a large plate and layer with onions, mushrooms and tomato. Whisk together olive oil, lemon juice and sumac. Season to taste with salt, and pour over the salad. Sumac, available as a ground spice in ... [... more]
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Baked Mushrooms with Thyme and White Wine
Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper. Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, ... [... more]
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Greek Vegetables
Cook and stir the garlic, oregano, salt, pepper, and olive oil in a large skillet over medium heat until fragrant, 1 minute. Add the potatoes, mushrooms, and zucchini. Cover the skillet and cook the vegetables over high heat for 5 minutes. Stir, ... [... more]
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Marinated Mushrooms with Red Bell Peppers
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. ... [... more]
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Mushroom Salad II
In a large bowl, whisk together the oil, vinegar and mustard. Add mushrooms, celery, parsley, cheese and onions and toss until evenly coated. Refrigerate at least 2 hours before serving. Sep. 20, 2005 Mushroom lovers (like ME) will love this! I ... [... more]
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