March 2019 Better Homes & Gardens Recipes
Portobello Pot Roast
Give beef a break. We did the seemingly impossible and created a vegan pot roast recipe featuring “meaty” portobello mushrooms. Everything else is what you’d expect: Carrots, potatoes, onions, garlic, and herbs cooked in a stock of their own juices with a bit of white wine for sophisticated flavor. Your dinner guests won’t know what hit them.
Mint Matcha Milk Shake
Make a green milk shake with natural food color from matcha and fresh mint instead of dyes. A scoop of antioxidant-rich matcha made us feel less guilt slurping our ice cream. We're happy to enjoy this green dessert all year, but come St. Patrick's Day, we're definitely adding the shamrock matcha garnish on top.
Porcini Biscuits and Mushroom Gravy
Consider your lazy Sunday morning breakfast planned. Homemade biscuits (we could stop at “homemade biscuits” because they are quite possibly the most wonderful breakfast foods out there, but we’ll tell you more) with rich-tasting porcini powder get smothered in a mushroom and white wine gravy. Then we put an egg on it because eggs seem to work on anything.
Roasted Mushroom-Goat Cheese Tart
We love this tart. The crisp crust, creamy filling of mushrooms and cheese, and bright lemon zest and parsley makes this the brunch recipe of our dreams. (Dreams can come true!)
Skillet Chicken & Green Beans with Lemon-Tahini Sauce
Chicken + tahini = a mega-protein-packed meal. Did we mention you get TWO chicken thighs per serving? Added up, each serving has 50 grams of protein! Thanks to fresh produce and flavor boosters like lemon juice that aren’t calorie-heavy, each serving stays under 500 calories while filling you with all that protein.
Mushroom Salad with Soy Vinaigrette
Side dish salads can easily get boring, especially if you’re buying the same premixed bagged salad. Escape leafy green boredom in 15 minutes with this salad starring an entire pound of mushrooms and a fresh lemon juice and soy sauce dressing unlike anything that comes in a bag.
Moroccan Red Lentil Soup
There’s a good chance you don't have ras el-hanout in your spice cupboard. But there’s also a good chance that you will soon. Once you taste the exotic spice blend, it'll become a must-have. If you can't find it in your local grocery store, try a spice shop or online source so you can enjoy this dump-and-simmer soup recipe regularly.
Sautéed Mushroom Medley
This may be our new favorite spring side dish. (Especially when made using the bourbon option.) Sautéing fresh asparagus and mushrooms until fork-tender deepens their flavors.
Mushroom Miso Soup
You’ve surely had miso soup (or sat next to someone slurping it up) at your favorite Asian restaurant. Enjoy a homemade version with button mushrooms that is better than takeout.
Stuffed mushrooms are a perfect spring appetizer for Easter, Mother’s Day, or Sunday dinner. We mounded them high with Manchego cheese and panko then topped them with olive and ham, making them a little taste of Spain in each bite.
Lime-Coconut Shrimp and Rice
This shrimp recipe looks like something from a high-end restaurant, but it’s actually weeknight fare. The seafood supper is ready in about 45 minutes and is a meal in one with all the veggies and rice. Menu, planned!
"Cream" of Mushroom Soup
Forget what you think you know about cream of mushroom soup. This is nothing like the cans of condensed soup that go into casseroles. And it's dairy free. Our homemade mushroom soup gets its creaminess from pureed mushrooms and stock whipped to a silky consistency.