This mushroom and asparagus soup is a comforting dish that combines sautéed mushrooms, asparagus, onions, and carrots with rice, vegetable broth, and cream. The asparagus adds a vibrant touch and retains its color through pre-cooking. The recipe is adaptable for a vegan version by substituting non-dairy ingredients.
Two classic appetizers, artichoke dip and stuffed mushrooms, are reinvented in a flavorful recipe. The dish combines marinated artichokes, shallots, sour cream, and Parmesan, stuffed into mushrooms. Prepare in advance for convenience. Bake and broil for a warm serving, making it a tasty addition to any gathering.
An easy and speedy vegetable dish! While I am presenting this to you as a…
A quick and easy Asian-style side dish! Use slender (sometimes called French) green beans if…
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A peek at the magic that happens at a mushroom farm! If you’re like me,…
Constantly Cooking with Paula Roy 