Preheat oven to 375 degrees F (190 degrees C).Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and ...
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.Combine mayonnaise ...
Mix mushrooms, cherry tomatoes, and salad dressing in a large bowl until well coated; sprinkle with parsley. Refrigerate for 1 hour before serving. ...
Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken ...
Cook rice in a large saucepan of boiling water, following packet directions, until tender. Drain. Set aside to cool (see note).Combine rice, cranberries, celery and walnuts in a bowl.Place oil and v ...
Combine first 7 ingredients in a large zip-top plastic bag. Add mushrooms to bag; seal. Marinate 10 minutes, turning occasionally. Remove mushrooms from bag, reserving marinade.Sprinkle mushrooms wi ...
Heat a frying pan with the light olive oil then add the beets and cook for 2 minutes.Season generously with salt and freshly ground black pepper and stir in the balsamic vinegar.Cook over a high hea ...
Combine spinach, mushrooms, and onion rings in a large salad bowl.In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serv ...
In a strainer, rinse the wild rice under cold water, drain well.Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat.Reduce the heat and simmer, covered, for 4 ...
Squeeze lemon over mushrooms in large bowl.Whisk mustard and yolk in another bowl; blend in water and vinegar.Whisk in oil in thin stream; season to taste with salt and pepper.Stir in cheese,chives ...