owl.
Add cornstarch to mushroom sauce and bring to boil
Cut stew meat in smaller pieces.
Add onion, cut in chunks. Brown.
Add about 1 cup water; simmer until partially tender.
Add carrots; cut in pieces.
(Also add other raw vegetables, if desired.)
Cook until meat and vegetables are tender.
Add golden cream of mushroom soup for gravy mixture.
Serve over cooked noodles or mashed potatoes.
s this dish is so simple) water to a boil and
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Mix together cream of mushroom soup, golden mushroom soup, onion soup mix, brown sugar, Worcestershire sauce, and water in a slow cooker.
Stir in onion, mushrooms, and potatoes.
Place pork chops in the mushroom mixture, turning to coat both sides.
Cover and cook on Low for 6 hours.
Spoon the mushroom sauce over the pork chops and potatoes for serving.
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
).
Stir cream of mushroom soup, sour cream, and Worcestershire
o sizzle a slice of mushroom. Add the mushrooms all at
serving plates. Top with mushroom tomato sauce and sprinkle with
Preheat oven to 350 degrees.
Empty contents of Uncle Ben's Original Long-Grain Wild Rice into an 8 x 8\" glass baking dish.
Mix mushroom soup, 1/2 cup water, mushrooms (undrained), onion and Italian seasoning with rice.
Place chicken breasts on top of rice mixture and sprinkle with more Italian Seasoning.
Bake in preheated oven until chicken is cooked through and rice is tender.
Allow chicken to cool. Remove skin and discard. Tear chicken into bite-sized pieces and mix into rice mixture.
Enjoy!
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
In bowl, mix 1/4 cup of soup, beef, bread crumbs, egg and onion.
Shape into 6 firm patties.
In skillet over medium-high heat, cook patties a few at a time, until browned on both sides. Spoon off fat.
Stir in remaining soup and mushroom sauce; return patties to skillet.
Reduce heat to low.
Cover; simmer 20 minutes or until done, turning patties occasionally.
Serves 6.
armed up put the portobello mushroom into pan and add some
Saute the chicken and onions in the butter over a medium heat until lightly coloured, add the mushrooms and after about 5 minutes add the garlic and salt.
Fry for another minute or 2 and add the soup, the Worcestershire sauce, brandy and parsley.
Cook for 3-5 minutes, check that the chicken is cooked through. Add a little water if you think the mixture is too thick, heat through again then add the sour cream.
Heat through but do not boil, serve with white rice or buttered noodles.
Simple!
Mix together turkey, potatoes, and celery.
Mix 1 cup mushroom soup.
Pour over turkey and potatoes.
Sprinkle top with buttered cracker crumbs.
Bake at 375\u00b0 for 30 minutes.
Stir together mushroom soup and dried onion soup mix with 1/2 cup water. Place in casserole dish with meat and vegetables. Cover and bake at 325\u00b0 for 3 hours.
Preheat oven to 400F (200C).
Remove crusts from a few bread slices; set crusts aside for another use.
Flatten bread slices lightly, with a rolling pin.
Spread with undiluted soup, then roll up jelly-roll style and secure with a couple of toothpicks.
Keep making slices until you run out of soup.
Place rolls on an ungreased baking sheet and brush with melted butter.
Bake until bread is toasted, about 10 to 15 minutes-- keep an eye on them.
nion soup mix, cream of mushroom soup, broth in crock pot
Cook noodles according to package directions.
Drain and add heated mushroom soup, peas, onion and salt and pepper.
On occasion, I add pimento if I have them on hand.
Add tablespoon pimento, if desired.