Pappardelle Pasta with Porcini Mushrooms by gaetano ricci

SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS by Linda Tay Esposito

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures - texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky…

Fiery Mushrooms by John Elder

Salty spicy mushrooms, perfect to pick at when you want a little fire to go with your snack or alongside a nice steak.

Pizza Provençal by Ken Hulme

French Pizza??? You bet! A classic provincial French bread - Fougasse - with traditional toppings.

Seafood Stuffed Mushroom Caps by A.L. Wiebe

You know that store bought Alfredo sauce? The stuff that kind've reminds me of wallpaper paste? Well, I've finally found a great use for it. If you feel like making your own Alfredo sauce, so much the better! This is a very simple recipe, with not too many ingredients in it, yet gets rave reviews time and time again.

Focaccia ai Funghi by Maria T Capdevielle

Braised Mushrooms by Matthew Crabbe

A luxurious and stylish sauce for mushrooms. Serve on a toasted bread with some crumble of blue cheese for a delicious experience.

crumb fried mushroom by sunil k.nayar

button mushrooms coated with crumbs and deep fried

stuffed mushroom by sunil k.nayar

with colored bell pepper stuff in mushroom and gratinated

Stuffed Mushrooms with Hollandaise by B Innes

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d'oeuvre.

Mushroom and Balsamic Reduction by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mushroom and Balsamic Reduction

2 cheese vegetable pizza by Brett Ede

Uszka (Stuffed Dough Pockets) by Brett Ede

Pizza Provençal by Ken Hulme

Classic provincial French bread - Fougasse - with traditional toppings.

GRILL-A STUFFED MUSHROOM by GARY ESTESS

WE BEEN COOKING THIS FOR 8 YEARS AND IT IS A HIT.