Tag: mushrooms

Easy Beef Stew Recipe with Red Wine and Mushrooms

Easy Beef Stew Recipe with Red Wine and Mushrooms

This easy beef stew recipe with red wine and mushrooms is a delicious Sunday dinner idea that will leave your house smelling incredible and the bellies at the table full. What to Serve with Beef Stew There are many options as a side dish for 

Sauteed Mushroom Recipe with Green Peas

Sauteed Mushroom Recipe with Green Peas

This sauteed mushroom recipe with green peas combines simple ingredients with spices for a quick and easy side dish. Spices That Go Well with Mushrooms Some of the best spices that complement the earthy flavor of mushrooms are allspice, cinnamon, sumac, and more. These essential Turkish 

Marinated Portobello Mushrooms with Tomatoes and Feta Cheese

Marinated Portobello Mushrooms with Tomatoes and Feta Cheese

This vegetarian grilling recipe of marinated portobello mushrooms stuffed with tomatoes and feta cheese satisfies vegetarians and meat eaters alike, and couldn’t be easier to make. Spices That Go With Mushrooms Some of the best spices that complement the earthy flavor of mushrooms are red 

Cauliflower Fried Rice Recipe with Kale and Shiitake Mushrooms

Cauliflower Fried Rice Recipe with Kale and Shiitake Mushrooms

This cauliflower fried rice recipe is an easy low-carb side dish or light main course that will please all eaters at the table. Low-Carb Recipes While I don’t follow a specific low-carb diet, I do find myself tending to eat foods that are lower carb. 

Mushroom & Walnut Tacos

Mushroom & Walnut Tacos

This quick vegetarian taco recipe combines minced mushrooms and walnuts with ancho chili powder and other spices. The result is a meat-free taco recipe that you will crave every day of the week. Tacos For Everyone I’m pretty sure the “Taco Tuesday” craving is embedded 

Marinated Mushrooms Recipe

Marinated Mushrooms Recipe

This marinated mushrooms recipe with garlic and herbs is ready in just 20 minutes, plus marinating time. A favorite of mine for more than 20 years, it is originally from Claudia Roden’s cookbook, Book of Middle Eastern Food. The book was originally published in 1968,