eparate shallow dishes. Dredge each mushroom cap in the flour first
oyster mushrooms, button mushrooms, and portobello mushroom in the hot butter until
Mix broth and rice together in a pot and bring to a boil. Reduce heat to low and simmer, covered, until broth is absorbed, about 20 minutes. Remove from heat.
Heat olive oil in a skillet over medium heat; add onion and garlic. Cook until nearly soft, about 3 minutes. Add mushrooms. Cook until they reach your desired texture, 5 to 7 minutes. Remove from heat and season with salt and pepper, reserving excess liquid.
Transfer the mushroom mixture to the pot with the rice. Add cream of mushroom soup and stir together evenly.
ntil fragrant. Stir in the mushroom soup and almonds, and bring to
n.
Combine cream of mushroom soup, golden mushroom soup, evaporated milk, sour cream
Place portobello mushroom caps into a large resealable
about 1 minute.
Arrange portobello mushroom caps onto the prepared baking
Preheat oven to 350\u00b0F.
Cook pasta according to package directions.
In large skillet add ground beef.
Add soup mix, garlic powder, and Italian seasoning to ground beef.
Mix well.
Cook until no longer pink.
Drain.
Add pasta.
Fold mushroom soup gently into meat mixture.
Pour into sprayed 8 x 8-inch square baking dish.
Sprinkle bread crumbs over top.
Drizzle with melted margarine.
Bake at 350\u00b0F for 20 minutes or until bread crumbs are browned.
Heat oil in a pan and saute the mushrooms and ham. Set aside some ham and mushrooms for garnish and pour in 2 cups cold water and cream of mushroom soup. Bring to a boil and simmer for 5 mins, adding the peas after 2 mins.
Stir in the creme fraiche and most of the parsley, leaving some for garnish. Bring back to a boil, season with salt and pepper and serve, garnished with the reserved ham, mushrooms and parsley.
Sprinkle first with paprika, then wrap chicken breast in 2 slices of bacon in criss cross style, place in a 9x13 sprayed baking dish.
Mix mushroom soup with sour cream and pour over top of chicken.
Sprinkle almonds over casserole.
Cover with foil and bake at 325 for 1 1/2 hours.
quarts of water to mushroom broth and add in mushrooms
can of condensed cream soup: In a saucepan, whisk 8
Place one can of mushroom soup into crock pot, add the chicken breasts, garlic, onion, celery and pepper.
Add second can of mushroom soup, place on low setting.
cook all day.
Steam 2 cups of rice in 3 cups of water.
Place chicken and sauce on top of rice and serve.
Mix meat, egg, seasoning, bread crumbs, onion and soup.
Make patties and brown in skillet on both sides (Pam or water).
Take patties out of skillet and drain grease.
Add the rest of cream of mushroom soup and mushroom bits and pieces.
Put patties back in skillet; cover and put on low fire for 20 minutes.
repared rice.
Then add mushroom soup and water and remainder of
br>In saucepan, combine honey, mushroom soup, water, salt and dry onion
Use as many pork chops as needed.
Spread small amount of mustard onto each chop.
Bread in flour and fry in Crisco until well done and browned.
Drain and add cream of mushroom soup (measure in soup cans).
Simmer on low heat in pot until soup thickens.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
Put 1lb of ground beef in big bowl, add only half of the golden mushroom soup and everything else.
Use hands to mix all toghther.
After all the ingredients are mixed in then shape into a loaf and put in a glass dish, bread kind.
Bake in a 350* oven for an hour or until it is done.
While the meatloaf is cooking take the other half of soup and add some water, 1/4 cup or so and warm up on stove.
Use this to put on each cut piece of meatloaf for a gravy.
Quickly brown pork chops, then place in a 13 x 9 x 2-inch baking dish.
Add onions, green peppers and mushroom soup with 1 can of water.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Feeds 4 to 5.