Roast Mushrooms - Recipes - Page 8

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Results 71 - 80 of 80 for roast mushrooms

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71. WILD FOWL IN MUSHROOM SAUCE

Brush goose with olive oil ... pepper and paprika. Roast in a 375°F degree oven ... green onions and mushrooms until onions are translucent. Stir ... sauce for the table.

72. BEEF WITH WINE AND MUSHROOM SAUCE

In a large Dutch oven ... mix and Golden mushroom soup. Next add water. Cover ... 1/2 hour. Add mushrooms. Cook another 1/2 hour. ... 6 to 8 people.

73. BEEF TENDERLOIN WITH A MADEIRA-MUSHROOM SAUCE

Place beef tenderloin in a ... together, except for mushrooms, onion and cornstarch. Pour ... marinade and beef roast drippings with saute and cornstarch ... sliced beef and serve.

74. CAPON WITH MUSHROOM STUFFING

In saucepan, cook mushrooms, uncooked rice, onion, celery ... with cooking oil. Roast, uncovered, in 375 degree ... thermometer registers 185 degrees.

75. GOOSE WITH SOUR CREAM AND MUSHROOMS

Wash goose inside and out. ... in shallow pan. Roast, uncovered, at 325 degrees ... gravy and drained mushrooms over it. Cover and continue ... 2 hours. Serves 6.

76. WILD RICE WITH MUSHROOMS

Wild rice will quadruple in ... excellent accompaniment for roasts, game and fish. For ... stirring. Add whole mushrooms. Saute over medium heat ... servings: Double the ingredients.

77. MUSHROOM TURKEY MEATLOAF

In large skillet, heat oil ... until translucent. Add mushrooms, garlic and 1/2 teaspoon ... each plate. Top with meat loaf. Makes 8 servings.

78. BROILED BEEF TENDERLOIN WITH MUSHROOM STUFFING

1. Melt butter in skillet. Add mushrooms, ham, green onions, salt ... firmly. Tie each roast at ends and in the ... Serve with brandied gravy.

79. STUFFED MUSHROOMS

Wash mushrooms, remove stems. Arrange caps ... 3 minutes on roast or until onions are tender. ... Microwave for 5 to 6 minutes on roast or until hot.

80. MUSHROOM STUFFED LAMB SHOULDER

Remove and discard bone from ... Add onion and mushrooms. Stir until onions are ... 325 degree oven. Roast 2 hours or until meat ... before serving. Serves 4.

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