From Campbell's

White wine and mustard season a creamy sauce for topping tender, golden pork chops...and they're ready in less than 30 minutes.

Pork with Mushroom Dijon Sauce

From Ladies' Home Journal

Pasta dumplings go perfectly with the earthy flavor of mushrooms and the sweetness of the peas in this meatless meal.

Wild Mushroom and Vegetable Gnocchi

From Better Homes and Gardens

For a family-friendly weeknight dinner, serve carrots and onions simmered with beef tips over cooked noodles.

Simple Beef and Noodles

From Better Homes and Gardens

Add this vegetable marinade recipe to chicken, ground meat, and pasta for a quick flavorful main dish.

Spiced Tomato-Mushroom Blend

From Swanson Broth & Stock

Tired of ordinary pasta? Tonight, try this mouthwatering polenta topped with a wild mushroom-tomato sauce. It makes a tasty alternative pasta dinners.

Polenta with Mushroom Vegetable Topping

From Swanson Broth & Stock

Wild Mushroom Rice Pilaf

From Campbell's

Ready in just 30 minutes, these meatless, stuffed portobello mushrooms are hearty, satisfying and delicious.

Creamy Spinach-Stuffed Portobellos

From Better Homes and Gardens

Fresh mushrooms, cooked delicately with seasonings, add a rich and earthy flavor to this pasta side dish.

Wild-About-Mushrooms Pasta

From Swanson Broth & Stock

Plain risotto is good, but our version, flavored with sauteed mushrooms, sun-dried tomatoes and spinach is truly delectable.

Tri-Color Vegetable Risotto

From Better Homes and Gardens

A twist on the popular Italian main dish. If you like pumpkin, this lasagna recipe may become a new tradition in your home.

Pumpkin Lasagna

From Betty Crocker

Fresh mushrooms add rich flavor to savory seasoned stuffing.

Mushroom Stuffing

From Ladies' Home Journal

Try these grilled stuffed mushrooms for a light summer dinner. The high-fiber, bean filling is topped with nutritious vegetables for a healthy and colorful meal.

Open-Faced Grilled Portobello Mushrooms with Rosemary White Beans

From Better Homes and Gardens

Get a head start on these impressive appetizers by preparing and freezing unbaked slices. To serve, bake the frozen slices as directed.

Mushroom-Spinach Pinwheels

From Better Homes and Gardens

Unless you're an expert in selecting which mushrooms in the wild are safe to eat, rely on the ever-widening variety of mushrooms available in produce aisles for this pasta recipe.

Wild Mushroom Toss

From Better Homes and Gardens

Refrigerated piecrust is the key to speedy preparation of this divinely rich appetizer tart.

Triple Mushroom Tart

From Fine Cooking Magazine

Make the recipe, then proceed with the instructions for Savory Clafoutis.

Ham, Mushrooms & Chives

From Better Homes and Gardens

Instead of using bread in your stuffing, give rice a try. In this recipe, the chewy texture of wild rice is accented with brown rice, nutmeg, and mushrooms.

Mushroom-Wild Rice Stuffing

From Swanson Broth & Stock

This quick and satisfying soup is loaded with fresh vegetables and earthy mushrooms - and it will be ready in less 45 minutes.

Easy Mushroom Soup

From Swanson Broth & Stock

This is the dish for those special occasions when you want to showcase your elegant entertaining style. It takes two hours from start to finish, but the recipe is easy to follow and the results are outstanding.

Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea

From Food & Wine

Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes. At Craft Los Angeles, Matthew Accarrino tosses buckwheat pasta with creamy mascarpone, silky mushrooms, and runny eggs.

Creamy Buckwheat Pasta with Wild Mushrooms

From Food & Wine

Jason Franey makes the most of the superb mushrooms that grow in the Pacific Northwest -- for instance, pairing sauteed chanterelles with roasted salmon and figs in a red wine sauce. Since chanterelles are not always easy to find (and are expensive), oyster mushrooms are an ideal substitute.

Roasted Salmon with Oyster Mushrooms in Red Wine

From Food & Wine

It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven, unattended, for 25 minutes. "This is the ultimate lazy man's side dish," says Jason Travi.

Creamy Semolina with Roasted Mushrooms

From Fine Cooking Magazine

Risotto with Peas & Porcini

From Swanson Broth & Stock

Served over hot noodles, this mouthwatering dish features tender beef, carrots and mushrooms that simmer in a flavorful mixture of beef stock and red wine.

Savory Beef and Portobello Mushrooms

From Better Homes and Gardens

The indirect grilling method and a square of heavy foil make easy work of grilling a meat loaf.

Grilled Stuffed Meat Loaf