ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen.
In 2-quart saucepan, heat frozen mix and water to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Stir in sour cream and heat.
Serve over noodles.
nstructions on label.
Add mushroom soup to steamed mushrooms.
eef with your favorite meatball recipe, then shape into about 1
olor.
Slowly add the mushroom broth, bring to boil until
auce.
**Adapted from a recipe in _Bon Appetit_.
s needed.
Serve the mushroom stroganoff with the rice and the
nches
To make the stroganoff, melt the rest of the
Place cashews in a shallow pan and warm slightly in a 250 degree oven. Keep warm until serving.
Then, in a large saucepan, heat oil over medium heat and saute garlic and onions until onions are soft but not brown.
Add mushrooms and tamari soy sauce and cook until tender.
Add tomato paste and mix thoroughly, cooking about 2-3 minutes.
Slowly add sour cream, combining all ingredients well.
Serve stroganoff over a bed of brown rice, cover with toasted cashew nuts and garnish with the parsley and paprika.
nto the skillet. Add the mushroom stems and pieces and dried
iquid.
Cut off the mushroom stems and discard; slice the
about 5 minutes. Add the mushroom stock and reduce 5 minutes
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
) use Golden Mushroom, not Cream of Mushroom or don't make
serving=1/4 of recipe.
LAWL count: 1 protein
rained beef to the cooked mushroom mixture and saute another 10
nother 40 seconds. Add the mushroom soup, stock, Worcestershire sauce and
In a slow cooker, combine all ingredients except mushrooms, cream cheese and sour cream. Stir.
Add sauteed mushroom about 1/2 hour before serving.
Cook on Low setting for 8-10 hours. Stir in cream cheese and sour cream just before serving over cooked egg noodles or mashed potatoes.
Brown meat and onion with garlic in a large skillet.
Add in can of Golden Mushroom Soup, sliced mushrooms and Worcestershire Sauce.
Cook until mushrooms are tender, about 10 minutes.
Serve over brown rice.