GIANT WHITE MUSHROOM RECIPES

Steps:

• Creamy Mushroom Pasta This mushroom pasta is so creamy and rich. Follow this recipe to learn how to make this amazing mushroom pasta recipe, it is pretty easy to make, and delicious to eat. Full Recipe here: Creamy Mushroom PastaStuffed Mushrooms These stuffed mushrooms are juicy, flavorful and super delicious. If you like vegetarian side dishes and appetizers, this recipe in the “one” for you. Full Recipe here: Stuffed MushroomsMushroom Risotto Follow this recipe to learn how to make classic mushroom risotto. In this recipe we use Portobello mushrooms, chestnut mushroom and dried porcini mushrooms. But you can use any mushrooms that you like. Many people are afraid to cook risotto at home, but after watching this recipe you will learn how to make the perfect risotto. Full Recipe here: Mushroom RisottoCream of Mushroom Soup Easy, creamy, comforting and super delicious cream of mushroom soup. This recipe is pretty easy to make and great for cold winter nights. Full Recipe here: Cream of Mushroom SoupCrunchy Fried Mushrooms These crunchy fried mushrooms are so juicy on the inside and super crispy on the outside. This recipe is really easy to make. In this recipe eggs are not required so the recipe is vegan. If you like mushrooms you going to love these crunchy breaded mushrooms. Full Recipe here: Crunchy Fried MushroomsGarlic Mushrooms Garlic mushrooms – this perfect side dish consists of sautéed mushrooms in garlic butter sauce. This recipe takes only 20 minutes to make and result is amazing; creamy, flavorful and garlicy side dish that you can serve with your favorite main dish. Full Recipe here: Garlic MushroomsBeef Stroganoff Beef stroganoff (also known as beef Stroganov) is a famous Russian dish of sautéed onions and mushrooms with good portion of beef cuts, cooked in a rich beef broth and has a nice touch of sour cream. One of the best comfort food you can try. Full Recipe here: Beef StroganoffSpinach and Mushroom Frittata Spinach & Mushroom Frittata - quick and easy meal. Perfect for breakfast, lunch or brunch. In this recipe you can use any mushrooms and vegetables that you like. Full Recipe here: Spinach and Mushroom FrittataMushroom Quiche Learn how to make the mushroom and cheese quiche with homemade crispy quiche crust, sautéed onions and mushrooms, Gruyere cheese and creamy quiche filling. This quiche recipe is A perfect make-ahead dish for entertaining. Full Recipe here: Mushroom QuicheMushroom and Chestnut Soup This mushroom and chestnut soup is creamy, rich and so delicious! The combination of flavors is ideal for winter, and the result is an amazing and comforting soup. This mushroom & and chestnut soup can be vegan if you replace the butter with olive oil. Follow this easy recipe to learn how to make creamy mushroom and chestnut soup. Full Recipe here: Mushroom and Chestnut SoupVegetarian "Meatballs"–Meatless Meatballs If it looks like meat, feels like meat, tastes like meat then it is…. Vegetarian meat balls! These meatless meatballs are relay feels like real meatballs, but they are not, they are 100% meatless. You can serve these veggie meatballs with your favorite dipping sauce or in tomato sauce. Full Recipe here: Meatless MeatballsChicken Broccoli and Mushroom Casserole This chicken, broccoli and mushroom casserole recipe is the perfect family meal. This casserole is rich, full of flavor, comforting and easy to make. If you are looking for a winning dish for Thanksgiving, Christmas or any other holiday or event. This is exactly the recipe you need. Full Recipe here: Chicken Broccoli and Mushroom CasseroleCreamy Polenta with Mushrooms Learn how to make the best creamy polenta with sautéed mushrooms and onions. This dish is comforting, easy to make and it takes only 30 minutes to make. Perfect for cold winter days, as a midweek dinner or for any other occasion. Full Recipe here: Creamy Polenta with Mushrooms

Steps:

• Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
• Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
• Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
• Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.