Search

A pasta variety that has a mushroom shape and is suitable for use in a variety of soups. A smaller version of this pasta is called funghini.

A pasta variety that has the shape of small mushrooms and is suitable for use in soups. It is basically as smaller version of funghetti pasta.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Refers to a dish made of a béchamel sauce (a basic French white sauce) combined with mushrooms, pimentos, and green and red peppers.

A food common to Greek kitchens that is similar to a vegetable wrap or pocket sandwich. The Manitaropita consists of filo dough formed into a triangular shape that is filled with mushrooms and cheese, which is traditionally a kefalograviera cheese.

Brushes made for multiple kitchen tasks. They can be used for sanitary cleaning or they can be used to clean food, such as vegetables, fruit, mushrooms, or shellfish.

A French cow's milk cheese that is similar to brie. It has a natural white rind that covers a creamy off-white cheese with a distinctive mushroom flavor.

A crispy crust that is traditionally served as a snack or sandwich food in Italy. It is made from Farinata, which is similar to a pancake that is broken into pieces and combined with onions, mushrooms, grated cheese, and olive oil to form an enjoyable snack or as a filling for sandwiches.

An illness caused by eating food contaminated with clostridium botulinum bacteria. The bacteria grows rapidly in foods that are not stored properly.

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

quiche, quiche recipes, quiche made with eggs, vegetable quiche, quiche pie, savory pie, recipes for...

A strong, aromatic herb which is used fresh or dried, commonly in combination with onions and garlic to season meat (beef, lamb, pork, and veal), poultry, fish, eggs, and vegetables (asparagus, broccoli, carrots, mushrooms, peas, and potatoes).

A Chinese dish consisting of noodles fried with chicken, pork, beef, or fish, and a variety of vegetables.

A brie-type cheese produced in the Comté de Nice region of France. Made from pasteurized and unpasteurized cow's milk, Roucoulon cheese is a soft ripened, soft-textured cheese that provides a mild earthy flavor with a mushroom overtone.

A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated.

A sauce consisting of fish stock, egg yolk, butter and heavy cream, generally served with seafood but is also serve with other foods and the ingredients may vary according to what it is served with or regional preferences.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

A Greek food that is often referred to as a "meat pie" or a meat-filled sandwich. Made with a filo dough wrapping, the Kreatopita is formed into a triangular or square-shaped pastry filled with lamb or any type of meat and vegetables such as onions or mushrooms topped with cheese.

A traditional Italian vegetable soup originating from the Tuscan region of Italy. Translated, Acqua Cotta means cooked water.