2 tbsp. olive oil, divided *2 extra-large portabella mushrooms, thinly sliced *2 tbsp. red wine *salt + pepper to taste *1 small green pepper, thinly sliced *1 large onion, thinly sliced 8 slices provolone or mozzarella cheese *4 sub rolls, sliced lengthwise (don't completely cut the top from the bottom, though!)
Burgundy Mushrooms ~ Pioneer Woman. They’re absolutely perfect for fall, and even more perfect for holiday meals, especially those involving a beef main course. Prime rib, tenderloin, any specialty beef dish is made even more delectable with these mushrooms as a side dish.
Mushroom Risotto. My husband, not a big risotto fan, actually liked this one. I didn't want to open a bottle of wine just to deglaze the pan, so I got creative and used equal parts chicken stock, water, and Worcestershire Sauce. It was phenomenal!! - JAK
Versatile, nutty, and filling, quinoa, the little pseudograin that could, is a modern-grain pantry staple. Swap it out for rice as a neutral side for meat or vegetables, or try one of these versatile recipes ranging from quinoa-stuffed tomatoes, to a