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This wild mushroom stuffing is "What's Gaby Cooking" creator Gaby Dalkin's favorite part of the Thanksgiving meal. And for good reason. Check out the recipe here that combines dried country loaf ...
This amazing wild-rice stuffing recipe is bursting with fall flavors, including rye bread, sausage, apples, dried cherries, pecans and fresh herbs. View Recipe. Parmesan Scalloped Potatoes with ...
Choose from herb focaccia, stuffed acorn squash, baked gnocchi alfredo, cauliflower gratin, cabbage salad, mushroom gravy—the list goes on! And in case you didn't know, they all make delicious ...
Heat oven to 350°F. Remove stems from mushrooms; discard or reserve for another use. Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms and onion and cook for 5 minutes or until they're tender, stirring occasionally. Stir in the arugula, thyme and black pepper and cook until the arugula is wilted, stirring occasionally. Divide the mushroom mixture among the pastries. Garnish with the cheese. Serve immediately.
A savory mushroom and bacon filling keeps this roasted turkey breast juicy while making it fancy and hearty enough to take the place of a whole bird on the holiday table. Get the Stuffed Turkey ...
Meanwhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
For this recipe, we ditched canned cream of mushroom soup and went for fresh instead. By sautéing mushrooms with sliced onion in butter, you're building a base with some serious depth of flavor.