Portobello mushroom caps are stuffed with bell pepper, Italian parsley and fresh thyme and topped with Feta cheese.
The browned bits of leeks, fresh mushroom stock, makes this Creamy Mixed Wild Mushroom Soup heavenly, start to finish. Mushrooms included fresh portobello, shiitake and dried, hydrated porcini. A wonderful wintery soup. Adapted from an Ina Garten Recipe, Foodnetwork.
After trying something similar in a restaurant, Virginia Trent created this creamy, Mushroom Pasta Medley side dish at home. “The first time I served it, my husband couldn’t stop raving about it,” she recalls from Dayton, New Jersey. This recipe was provided by Taste of Home Healthy Recipes.
AKA The Birchwood this take on the classic grilled cheese goes above and beyond. Onions are caramelized then combined with sauteed fresh mushrooms. The sandwich is served on whole grain bread and topped with Wisconsin Cheddar and Brick cheeses and a fresh fried egg.
Scallops are sauteed with truffle salt, truffle oil and white wine.