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A roasted Portobello mushroom filled with a creamy cheese, herb, and garlic herb butter stuffing and baked until bubbling.
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.
A savory mushroom and parmesan custard baked in a water bath, topped with a crisp vegetable medley and pancetta.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Make this full-flavoured Italian classic using robust mushrooms and arborio rice finished with butter and vegetarian hard cheese.
Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.
A fragrant vegetarian rice dish using wild mushrooms, basmati rice, cashews, and aromatic whole Indian spices.
Sautéed fresh and rehydrated wild mushrooms served on toasted French baguette slices, finished with fresh parsley and olive oil.
Wild mushrooms and garlic sautéed then encased in crispy filo pastry parcels and baked until golden brown.
A creamy vegetarian pasta dish featuring tortiglioni, dried ceps, button mushrooms, and a rich blend of three Italian cheeses.
A light vegetarian salad of mixed wild mushrooms simmered in lemon water and marinated in a garlic olive oil dressing.
A quick and easy creamy mushroom soup made with Portobello mushrooms, white wine, and fresh parsley.
Portobello mushrooms sautéed with wine, garlic, and cream, tossed with pasta and finished with fresh parsley and toasted pine nuts.
A simple vegetarian dish featuring a butter-basted Portobello mushroom topped with a perfectly fried free-range egg.
A classic French brown sauce made by reducing white wine and brandy with mushrooms, shallots, tomato, and meat glaze.
A quick, simple pasta dish featuring sautéed mushrooms, wilted spinach, and a creamy crème fraîche sauce tossed with tagliatelle.
Seared sirloin steak served with a rich red onion, garlic, and Portobello mushroom red wine reduction sauce.
Portobello mushroom filled with a blended mixture of spinach, onion, garlic, halloumi, and breadcrumbs, then baked until golden.
A sophisticated dish featuring crispy deep-fried eggs, duck confit fricassee, and grilled Portobello mushrooms with a rich shallot purée.
Creamy mushroom risotto served with homemade chive oil, crispy parmesan rounds, and pan-fried prosciutto for an elegant finish.
Seared rump steak topped with a creamy mushroom and beef paste, wrapped in shortcrust pastry and baked until golden.
Pan-fried fish fillets served with savory cabbage parcels filled with mushrooms, goat cheese, and toasted pumpkin seeds.
Pan-seared skirt steaks served with creamy mashed potatoes, garlic mushrooms, and a choice of peppercorn or Béarnaise sauce.
Vegetarian suet pastry puddings filled with a rich mushroom and Irish stout reduction, steamed until tender and served with vegetables.
Handmade pasta filled with a savory chicken and mushroom mousse, served with wilted spinach and a tarragon cream sauce.
Crispy breaded puffball mushroom slices topped with soft-boiled eggs, garlic, and crunchy pancetta. Served with fresh salad leaves.
A classic vegetarian risotto featuring fresh wild mushrooms, arborio rice, and parmesan cheese cooked slowly with hot stock.
Vegetarian bruschetta topped with a smooth black olive tapenade and seasoned marinated mushrooms, finished with fresh parsley and olive oil.
A comforting chicken and wild mushroom pie served with glazed baby carrots and peas for a complete meal.
A quick vegetarian pasta dish featuring dried mushrooms and a rich cream sauce, ready in under thirty minutes.
Savoury pancakes filled with sautéed mushrooms, wilted spinach, and crème fraîche, served with a fresh side salad.
A quick, creamy vegetarian mushroom casserole served with rice, featuring paprika, white wine, and fresh parsley.
Griddled bread topped with creamy sautéed mushrooms, melted brie, and fresh parsley for a flavorful vegetarian appetizer or snack.
Vegetarian quiche featuring roasted mushrooms, ricotta, and nutmeg-scented spinach, served with a side of garlic-flavored sautéed spinach.
Stuffed mushrooms with a rich Stilton rarebit topping served alongside a homemade sweet and tangy tomato and raisin chutney.
Japanese-inspired mushroom risotto topped with pan-seared red mullet and a frothy lime leaf foam.
Crisp risotto balls filled with mozzarella paired with seared beef fillet carpaccio and a vibrant herb green sauce.
Beef fillet served with a creamy mushroom brandy sauce, crunchy green beans, and Irish champ mashed potatoes.
A vegetarian open lasagna featuring sautéed mushrooms and spinach in a white wine cream sauce topping fresh pasta sheets.
Portobello mushroom filled with a blend of steak, garlic, onion, and Roquefort cheese then oven-baked until golden.
A sophisticated take on a fried breakfast featuring slow-cooked eggs, crispy bacon, rich tomato fondue, and creamy mushroom velouté.
Savory pancakes filled with sautéed mushrooms and bacon, topped with a rich, melted Stilton cheese glaze and grilled until golden.
A rich miso and mushroom broth served with golden fried tofu, soft-boiled eggs, noodles, and crunchy vegetables.
Oven-baked field mushrooms stuffed with garlic and blue cheese, served over a bed of buttery sautéed spinach.
A flavorful vegetarian broth with shiitake mushrooms and choy sum, topped with a texture-rich crispy deep-fried rice noodle cake.
A vegetarian salad featuring sautéed garlic mushrooms mixed with herb-infused couscous and zesty lemon juice.
A savory vegetarian tart featuring a buttery homemade pastry filled with sautéed mushrooms, onion, garlic, and melted Camembert cheese.
A sophisticated mushroom soup served with pan-seared red mullet fillets, wild mushrooms, and a zesty herb-infused crème fraîche topping.
A light Beef Wellington featuring a savory mushroom and tarragon topping, wrapped in crisp pastry and served with creamy sauce.
A quick and healthy beef stir-fry with shiitake mushrooms, cabbage, and aromatic ginger and garlic, finished with lime juice.
Pan-fried sirloin steak served with a smooth celeriac purée, roasted shallots, wilted spinach, and a rich Madeira mushroom cream sauce.
Roast seasoned squab pigeons served with crispy potato and bacon galettes, tender baby leeks, and a rich mushroom cream sauce.
A luxurious blended wild mushroom soup sautéed with shallots and butter, finished with sautéed mushrooms and toasted hazelnuts.
Portobello mushroom dredged in flour, egg, and breadcrumbs, deep-fried until golden, and served with a creamy garlic and wine sauce.
A flat mushroom stuffed with a savory mixture of breadcrumbs, Edam cheese, garlic, and parsley, then baked until golden.
Vegetarian stuffed red pepper with brie and breadcrumbs served over a bed of sautéed garlic chestnut mushrooms.
An aromatic, creamy vegetable korma featuring mushrooms, spinach, hazelnuts, and raisins in a spiced yogurt and crème fraîche sauce.
Handmade fresh linguine pasta tossed with sautéed oyster mushrooms, garlic, chili, fresh herbs, butter, and shaved Parmesan cheese.
Handmade pasta filled with roasted pumpkin, wild mushrooms, and ricotta, served with toasty pumpkin seed and sage brown butter.
A light and flavorful mushroom broth infused with garlic, herbs, and a hint of spice, served with sautéed mushrooms.
A simple vegetarian omelette made with sautéed mixed mushrooms and topped with golden buttered enoki mushrooms.
A comforting pork and mushroom pie topped with fluffy mashed potatoes, served with spiced mustard seed and chili green beans.
A gently spicy oriental broth featuring oyster mushrooms, flat mushrooms, and aromatics, served with stir-fried vegetables and herbs.
A sophisticated vegetarian starter featuring velvet pumpkin purée, roasted garden vegetables, a rich red wine reduction, and mushroom fricassee.
Portobello mushrooms roasted with sliced garlic and olive oil served on a toasted slice of sourdough bread.
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.
Chicken breast stuffed with Stilton and tarragon, poached until tender, served with roasted mushrooms and a creamy white wine sauce.
Individual baked eggs over sautéed mushrooms and onions, finished with cream and cheese, served with a fresh herb salad.
A classic pie featuring a flaky rough puff pastry topping and a creamy chicken, mushroom, and white wine filling.
A comforting baked pasta dish featuring porcini-infused béchamel, crispy pancetta, and a golden Parmesan crust.
A quick vegetarian soup made by blending mushrooms, onions, and garlic, then simmering with potatoes, stock, and double cream.
A festive vegetarian pastry filled with turmeric rice, sautéed mushrooms, herbs, cranberries, and hard-boiled eggs served with gravy.
Vegetarian filo pastry parcels filled with creamy mushrooms and leeks, served with a rich, reduced port wine and mushroom sauce.
Roasted field mushrooms topped with slow-cooked caramelised onions and a rich, melted cheese rarebit mixture, then grilled until golden.
Vegetarian puff pastry parcels filled with a creamy mushroom and ricotta mixture, served with a zesty homemade onion chutney.
A delicious vegetarian mushroom biryani featuring marinated mushrooms, spiced rice layers, and a sliced coriander omelette garnish.
Thinly sliced mushrooms served with a truffle and mustard dressing, finished with crème fraîche, mint, and shaved pecorino cheese.
A savoury vegetarian strudel filled with wild mushrooms, garlic, thyme, and artichokes, wrapped in crisp, buttery filo pastry.
Roasted brined cabbage served with a rich mushroom-based mock teriyaki sauce, airy mustard emulsion, and sautéed wild mushrooms.
A comforting steamed pudding featuring layers of tender braised beef, stout, and mushrooms encased in savory parsley suet pastry.
Authentic Eastern European dumplings filled with a savory mushroom and sauerkraut mixture, topped with buttery onion breadcrumbs and chives.
Vegetarian tarts filled with sautéed leeks, oyster mushrooms, chestnuts, and wild rice, seasoned with fresh herbs and soy sauce.
A healthy chicken and mushroom pie topped with sliced potatoes instead of pastry, served with steamed green beans.
Large flat mushrooms filled with melty mozzarella on toasted buns, topped with homemade tomato relish and caramelized onions.
Succulent steak flash-fried and served with a homemade tangy mushroom ketchup made from Portobello mushrooms, cream, and anchovies.
Pan-seared St George's mushrooms and homemade chicken liver pâté served on toasted sourdough with wild garlic and parmesan.
Deep-fried spiced tofu served over a sautéed mixture of mushrooms, spinach, garlic, mango, and soy sauce.
A flat mushroom filled with sautéed stalks, breadcrumbs, garlic, and fresh spinach then baked until golden and soft.
Roasted monkfish served over sautéed balsamic Portobello mushrooms with golden-brown mushroom-shaped potatoes on the side.
Portobello mushrooms stuffed with a sautéed vegetable mixture, topped with blue cheese and breadcrumbs, then roasted until golden and bubbling.