Marinate the mushroom with rosemary and thyme, chopped garlic, salt, pepper, and a bit of oil. Add cheese to the sauce and blend it. After sauce is made, taste and check if seasoning is required since ...

Parmesan cheese – gives it that final touch to your pasta ... Toss the pasta generously with the egg and add the bacon ...

Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce If you’re looking for a comforting, yet sophisticate ...

Flat mushrooms stuffed with a herby filling and Chinese mushrooms, all topped with a rich cheese sauce and crisp breadcrumbs. Arrange the flat mushrooms in a single layer in an ovenproof serving dish.

You're about to find out about loads of awesome toppings to upgrade french fries. Some you will definitely have seen before, ...

Add the veal and sherry sauce to the mushrooms, and save half for the final step. Place one slice of comtè cheese over the top of the warm chanterelles. Glaze with remainder of the sauce and ...

Stir the goat cheese into the polenta until melted, adding a splash of water to loosen if necessary. Spoon the polenta into bowls; top with the mushrooms and sauce and more thyme. I tried roasted ...

Toss the chopped mushrooms in a large bowl with 3 tablespoons ... and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.

Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then ...

Arrange 8 tortilla halves over the sauce in the baking dish. You'll use the other 8 tortilla halves later. Spoon half the mushroom mixture into the baking dish, carefully covering tortillas. Set aside ...

Stir in reserved mushrooms and bacon. Turn off heat and scatter cheese over greens ... Serve greens with warm tortillas, hot sauce and lime wedges, and let diners assemble their own tacos.