200 rachael ray mushrooms Recipes

wide) white mushrooms, extra-virgin olive oil, for drizzling, salt and pepper, sliced or quartered artichoke hearts, minced garlic, freshly grated nutmeg , eyeball it, dried thyme, handful grated parmesan, handful parsley leaves, finely chopped, tub shredded asiago cheese , 8 oz

extra-virgin olive oil , for liberal drizzling, plus 1/4 cup, portobello mushroom caps, chopped fresh rosemary leaves , a couple of sprigs, salt and pepper, diced, stale chewy bread, tomatoes, chopped, ribs celery from the heart with green tops, very thinly sliced, onion, chopped, couple handfuls flat-leaf parsley, leaves chopped, lemon, juiced, chunk parmigiano-reggiano , to shave on salad

boneless, skinless chicken breasts, 1 to 1 1/3 lb, diced, coarse salt and black pepper, crushed red pepper flakes, extra-virgin olive oil , 3 turns of the pan, russet potatoes, peeled and cubed into 1-inch squares, portobello mushroom caps or 16 cremini mushrooms, sliced or chopped, ribs celery hearts, chopped, onion, peeled and quartered lengthwise then thinly sliced, red bell pepper, seeded and quartered lengthwise then thinly sliced, garlic, chopped, dry italian red wine , eyeball it, diced tomatoes, fire-roasted crushed tomatoes, chicken stock, fresh rosemary, finely chopped , 3 or 4 sprigs, basil , arugula or baby spinach leaves, shredded or torn, grated parmigiano-reggiano or romano, to pass at table, crusty bread , to pass at the table

extra virgin olive oil, butter, cremini mushrooms , brushed clean with damp towel, salt and pepper, fresh thyme leaves, chopped, dry red wine, chopped fresh parsley leaves

extra-virgin olive oil , 1 turn of the pan, butter, crimini mushrooms , brushed clean with damp towel, salt and pepper, fresh thyme leaves, chopped, dry red wine, chopped fresh parsley leaves

extra-virgin olive oil , a drizzle, spanish or mexican chorizo, diced or casings removed and crumbled, mushroom caps, quartered, mexican melting cheese or monterey jack or pepper jack cheese, diced, corn tortillas or blue , any variety, scallions, thinly sliced

extra-virgin olive oil , a drizzle, spanish or mexican chorizo, mushroom caps, quartered, diced mexican melting cheese or monterey jack or pepper jack cheese, scallions, thinly sliced, corn tortillas or blue , any variety

wide egg noodles, butter, white mushrooms, sliced, shallot, finely chopped, a handful fresh parsley, chopped, salt

baguettes , halved across, split and some of the soft insides removed, sherry vinegar, spicy mustard, worcestershire sauce, extra-virgin olive oil , eyeball it, garlic, finely chopped, portobello mushroom caps, stems removed and wiped clean with damp cloth, coarse salt and coarse black pepper, chopped parsley , a generous handful, a p ck ge, deveined triple w shed spin ch, co rsely chopped, manchego cheese (common spanish sharp table cheese, available in the specialty cheese case) thinly sliced or sharp cheddar may be substituted, piquillo peppers , pimientos or roasted red peppers, patted dry and cut into strips

evoo, butter, plus more for brushing, cremini mushrooms, chopped, shallots, chopped, garlic, chopped, salt and freshly ground pepper, dry sherry, fresh bay leaf, chicken stock, puy green lentils, spinach from the farmers market, cleaned, lemon zest, freshly grated nutmeg, naan or pita bread, for serving, greek yogurt , creme fraiche or sour cream, for serving, optional

extra-virgin olive oil , 2 turns of the pan, butter, cut into small pieces, garlic, chopped, crimini mushrooms , wiped clean, halved, kale, trimmed, stems removed and chopped, marsala or other sherry, salt and pepper

extra-virgin olive oil, portobello mushroom caps, sliced, kale, stemmed and chopped, salt and pepper, freshly grated nutmeg , to taste, about 1/4 tsp, dry italian red wine

a handful dried porcinis or a small pouch dried mushroom mix, extra-virgin olive oil, portobello mushroom caps , gills scraped, sliced, chopped fresh thyme leaves, red chile pepper, thinly sliced, peeled and very thinly sliced garlic cloves, cubanelle peppers, seeded and very thinly sliced, red or yellow onion, quartered and thinly sliced, salt and freshly ground black pepper, dry white wine, san marzano tomatoes, a few leaves basil , torn, penne or rigatoni or whole-wheat or rigatoni with lines, butter, grated pecorino romano, for topping and passing at table

ground sirloin, yellow onions, 1 grated and 1 finely chopped, garlic cloves, chopped, divided, egg, italian seasoned breadcrumbs , a couple of overflowing handfuls, grated parmigiano-reggiano cheese , plus some to pass at table, ground allspice or 1/4 tsp ground nutmeg, capers, drained and chopped, chopped fresh sage leaves , 4 to 6 sprigs, flat leaf parsley, chopped, divided (couple of generous handfuls), salt and pepper, extra virgin olive oil , plus, extra virgin olive oil, for drizzling, bucatini pasta (thick , hollow spaghetti), pancetta, chopped, cremini mushrooms (baby portobello mushroom caps), dry red wine , eyeball it, beef stock, crushed tomatoes , san marzano if available

evoo, butter, crimini or button mushrooms, sliced, garlic, finely chopped, shallots, finely chopped, a few sprigs each fresh sage and thyme, finely chopped, salt and freshly ground black pepper, tomato paste, marsala or dry sherry, tomato passata or puree, chicken stock, heavy cream, poached chicken, in bite-size pieces, rigatoni, freshly grated parmigiano-reggiano

very large white mushroom caps, very thinly sliced, red onion, very thinly sliced, lemon zest, lemons, juiced, extra-virgin olive oil, salt and pepper, ground fennel or a sprinkle of fennel seeds, crushed red pepper flakes, bundles farm spinach, trimmed and washed

beefsteak tomatoes, salt and pepper, extra-virgin olive oil , 3 turns of the pan, ribs celery with leafy green tops, chopped, baby portobello mushrooms, quartered, sherry vinegar or balsamic vinegar, eyeball it, dijon mustard, handful flat-leaf parsley, chopped

chicken tenders, salt and freshly ground black pepper, leaves sage, prosciutto di parma, extra-virgin olive oil, lemon, wild mushroom broken spaghetti risotto with arugula and hazelnuts, recipe follows, dried mixed wild mushrooms or porcini mushrooms, chicken stock, water, extra-virgin olive oil , plus a drizzle, onion, finely chopped, garlic, grated or finely chopped, salt and freshly ground black pepper, spaghetti, broken into small pieces, dry white wine, hazelnuts, butter, parmigiano-reggiano , a few handfuls, arugula, lemon, juiced