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Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.
A quick stir-fry featuring mushrooms, ginger, and garlic in a tangy sweet and sour sauce made with rice wine vinegar.
Seared rib of beef served with homemade potato gnocchi, a creamy wild mushroom gratin, and buttery sautéed cavolo nero.
A comforting autumnal casserole featuring golden-brown chicken thighs and mushrooms simmered in a white wine and chicken stock sauce.
Moreish fried mushrooms coated in seasoned flour and egg wash, perfect as a party nibble or snack.
Marinated venison medallions served with a rich, creamy wild mushroom sauce featuring morels, porcini, and a touch of truffle.
Sautéed mixed mushrooms with garlic, chilli, and herbs served on toasted garlic-rubbed bread slices.
A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.
Quick pickled wild mushrooms boiled in vinegar and spices, dried, then preserved in olive oil for an authentic Italian antipasto.
Blanched asparagus and peas served with grilled mushrooms and garlic-rubbed ciabatta, topped with a warm herb and vermouth butter sauce.
Vegetarian puff pastry tarts topped with caramelised onions, mushrooms, tender asparagus, and a baked free-range egg.
Sautéed garlic and Portobello mushrooms in a rich double cream and parsley sauce served over toasted ciabatta bread.
Grilled garlic-butter mushrooms served with a creamy leek and mushroom sauce alongside steamed broccoli florets.
A savory layered vegetarian gratin featuring wild mushrooms, Gruyère cheese, and a rich custard baked in a bain-marie.
Hearty beef sausages and Puy lentils simmered with pancetta, aromatics, and wild mushrooms for a rich, comforting meal.
Marinated tandoori pork chops served with sautéed turmeric cabbage and a warm apple and porcini mushroom salad.
Vegetarian biryani mixture wrapped in crisp filo pastry, served with sautéed mushrooms, toasted almonds, and a unique blackberry raita.
Deep-fried breaded egg yolks served with smoked porcini mushrooms, creamy celeriac purée, and a zesty fresh thyme vinaigrette.
Sausage meat mixed with cheddar and spices, served on slow-roasted field mushrooms with a fried egg topper.
A savoury ciabatta pudding layered with rehydrated porcini mushrooms, creamy shallot custard, and melted Pecorino cheese.
A hearty vegetarian casserole featuring layered peppers, onions, and roast potatoes served alongside sautéed garlic and coriander mushrooms.
Vegetarian mushrooms sautéed in butter, stuffed with tangy blue cheese and breadcrumbs, served with a homemade garlic and mustard aioli.
Oil infused with charred leeks creates a mayonnaise served with fried mushrooms, grilled leeks, poached egg yolks, and croutons.
Portobello mushrooms stuffed with Gruyère, garlic, and thyme, then barbecued until soft, juicy, and meltingly delicious.
Mini Asian-inspired chicken and mushroom pies made with five-spice, cream, and shiitakes, baked until golden in puff pastry.
Crispy chickpea pancakes topped with a gammon and mushroom fricassee and golden pan-fried monkfish cheeks.
Seared and poached lamb fillet served alongside a sautéed savoy cabbage and mushroom fricassée with fresh herbs.
Buttery toasted brioche topped with sautéed wild mushrooms and perfectly poached eggs, finished with fresh parsley for a gourmet brunch.
Sautéed pork slices and mushrooms in a creamy white wine and stock sauce, garnished with parsley-dipped croutons.
Chicken breasts stuffed with pancetta, basil, and Dolcelatte, served with creamy mushroom orzo and a fresh rocket salad.
Indulgent baked eggs nestled on a concentrated mushroom purée, topped with crème fraîche and cooked in a gentle water bath.
A vegetarian frittata featuring concentrated sautéed mushrooms and melted Fontina cheese, finished under the grill for a soft set.
Grilled chicken breasts in creamy mushroom sauce served with crispy garlic herb potatoes and buttered seasonal baby vegetables.
Mushrooms and bacon in a creamy Wensleydale cheese sauce, grilled in ramekins until bubbling and served with brown bread.
Slow-cooked pork belly lacquered in a honey reduction served with marinated oyster mushrooms and stir-fried Chinese broccoli.
Grilled mushrooms filled with a savory mixture of bacon, blue cheese, and cream, then baked until golden and bubbling.
Handmade potato gnocchi stuffed with savory sautéed mushrooms, finished in a rich sage butter sauce with balsamic and parmesan.
A rich layered lasagne featuring fresh porcini mushrooms, parma ham, and a creamy parmesan béchamel sauce.
Mushrooms topped with a rich Stilton and Cheddar rarebit mixture, served with a homemade apple and tomato chutney.
Thick beef fillets served with wild mushrooms, wilted spinach, and potato rosti cakes topped with a glossy Madeira sauce.
Homemade pasta filled with tender braised beef, served in a rich Madeira, cream, and wild mushroom sauce.
A rich vegetarian pasta dish featuring roasted chestnuts, sautéed wild mushrooms, brandy, and double cream topped with fresh herbs.
A traditional chicken and mushroom pie with wild mushrooms, Madeira, and homemade rough puff pastry for a sophisticated supper.
A classic French chicken dish cooked in a wine and tomato sauce, served with smooth, buttery mashed potatoes.
Brined whole chicken roasted with vegetables, served with creamy mashed potatoes and a tarragon, white wine, and morel mushroom sauce.
Jointed chicken cooked in a rich Madeira and cream mushroom sauce, served with smooth buttery mash and green beans.
A creamy chicken casserole featuring earthy wild mushrooms, Madeira wine, and thyme, served alongside rich, buttery mashed potatoes.
A classic English breakfast with crispy bacon, wild mushrooms, and truffle-infused duck eggs served on grilled sourdough bread.
A quick seasonal stir-fry featuring wild mushrooms, cobnuts, and chestnuts sautéed in butter and thyme.
Incredible breakfast of breaded eggs and wild mushrooms served on toasted brioche with homemade truffle mayonnaise and chicken demi-glace.
Indulgent brunch featuring soft-boiled breaded eggs, sautéed wild mushrooms, fresh brioche, and a homemade truffle and dill mayonnaise.
Indulgent breakfast featuring crispy deep-fried soft-boiled eggs, sautéed wild mushrooms, toasted brioche, and homemade tarragon and parsley mayonnaise.
A classic British dish of liver and kidneys cooked in a rich, spiced sauce served on toast with salad.
An easy and super-quick supper featuring sautéed kidneys and mushrooms in a creamy sauce served on toasted sourdough bread.
An indulgent, twice-baked vegetarian soufflé served with roasted shallots, pan-fried mushrooms, and chargrilled baby leeks for a sophisticated meal.
Luxurious chicken in a creamy mushroom sauce featuring wild mushrooms and bacon lardons, topped with fresh shaved black truffle.
Pan-roasted chicken breasts served with a rich Madeira and cream sauce featuring trompettes de mort, chanterelle, and girolle mushrooms.
Simple sirloin steak served with herb salsa verde, garlic butter stuffed field mushrooms, and golden deep-fried chips.
Seared halibut served with creamed mushrooms, blanched heritage vegetables, and unique potato-wrapped deep-fried quail eggs.
Thick bread fried with parsley, topped with sautéed onions and mushrooms in a rich, simmering white wine mustard cream sauce.
Pan-fried cod topped with a parsley crust, served alongside sautéed girolle mushrooms and a rich, creamy vermouth reduction sauce.
Pan-fried turbot fillets served with a light cream foam, sautéed wild mushrooms, and creamy mashed potatoes.
Succulent poached and fried pheasant crowns served with sweet fig purée, caramelized fig tarts, blanched kale, and wild mushrooms.
Stuffed pork fillet breaded and fried, served with buttery fondant potatoes and a rich, creamy wild mushroom sauce.
An easy chicken stew featuring wild mushrooms and truffles, served with smooth, creamy buttered mashed potatoes.
An indulgent treat of juicy rib-eye steaks served with a creamy mushroom sauce and crisp potato and parsnip rosti.
A classic steak dinner featuring pan-seared rib-eye, rich Madeira sauce, battered onion rings, wild mushrooms, and smooth creamy mash.
A creamy risotto featuring sautéed mushrooms and crayfish tails, finished with mascarpone and parmesan for a rich, flavorful finish.
Roast quail served with elegant fondant potatoes, wilted kale, wild mushrooms, and a rich, flambéed tarragon and Madeira sauce.
Crispy potato cakes with bacon and spring onions, topped with sautéed wild mushrooms and a perfectly fried duck egg.
Bite-sized stuffed mushrooms with oozing Stilton centers, served with fresh herb salad and a tangy homemade cranberry relish.
Chicken breasts stuffed with a creamy chicken mousse, pan-seared and roasted, served with a rich morel mushroom sherry sauce.
Pan-fried chicken served with a rich red wine mushroom sauce, olive oil mashed potatoes, and chilli-infused sugar snap peas.
Breaded turkey parcels filled with ham and sautéed mushrooms, served alongside pan-roasted butternut squash with star anise and herbs.
Handmade pasta filled with a smooth mushroom and partridge blend, served with pan-roasted partridge breasts and a creamy sauce.
Rich buttery shortcrust pastry filled with wild mushrooms and cheddar, served alongside a charred spring onion and smoked salmon salad.
A rich rabbit stew with dried morels and red wine, served alongside smooth, butter and olive oil mashed potatoes.
An oven-braised rice dish cooked with stock, mixed with mushrooms, peppers, aromatic herbs, and finished with butter.
Grilled Portobello mushrooms topped with goat cheese, herbs, and honey, served alongside a fresh beetroot and walnut salsa.
Vegetarian quesadillas layered with homemade kidney bean paste, charred peppers, and savory sautéed mushrooms.
Portobello mushrooms wrapped in bacon, stuffed with wilted spinach and egg yolks, then grilled and served with fresh spinach pesto.
Double-breaded stuffed veal served with a buttery potato cake, charred baby leeks, and a rich herb mushroom cream sauce.
Pan-fried sole fillets served with smooth creamed potatoes, wilted spinach, golden chanterelles, and a spiced red wine reduction sauce.
Sautéed turkey and wild mushrooms in a creamy curry sauce with stuffing dumplings, finished with fresh parsley.
Toasted ciabatta topped with creamy wild mushrooms, served with poached eggs and oven-roasted balsamic tomatoes.
A creamy wild mushroom fricassée served over toasted crusty white bread with a bed of sautéed wilted nettles.
A creamy, sophisticated mushroom risotto topped with glazed morels, crisp sweetbreads, and aromatic fresh wild garlic.
A classic vegetarian risotto featuring intense porcini and chestnut mushrooms with plump arborio rice and savory Parmesan cheese.
Crispy vegetable spring rolls served with a homemade lemongrass sweet chilli dipping sauce, using banana as a natural binding adhesive.
Seared beef fillets served with a rich reduction of morel mushrooms, shallots, garlic, red wine, and fresh thyme.
Roast sirloin beef served with a rich red wine gravy, creamy garlic potatoes, green beans, and sautéed wild mushrooms.
Chicken thighs are poached and pan-seared until crisp, served with handmade herbed gnocchi and a creamy blended mushroom sauce.
Venison cutlets encrusted in rosemary polenta served over creamy parmesan polenta with wild mushrooms and fresh herb pesto.
Portobello mushrooms topped with Stilton cheese, served with a creamy garlic leek sauce and crispy homemade garlic croutons.
Roasted chestnut mushrooms stuffed with melted Brie and sage breadcrumbs, served alongside a crisp, zesty mangetout and onion salad.
Succulent chicken roasted in an aromatic salt crust, served with a rich pea, broad bean, and mushroom cream sauce.
A low-calorie vegetarian frittata featuring sautéed chestnut mushrooms, garlic, and chives, served with a fresh side salad.