Mushroom dishes

Duxelles () is a French cuisine term that refers to a mince of mushrooms, onions, herbs (such as thyme or parsley), and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used, and some recipes add a dash of madeira or sherry.

white or brown sauce with mushrooms

19th century dish of French cuisine

type of soup

style of ketchup

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

vegetable soup

mushrooms preserved using vinegar

Culinary dish or snack

Balkan pork and mushroom stew

thumb | right Ciulama is a dish that can be mainly found in Romanian and Moldovan cuisine. The name of this dish is hypothesized to come from Turkish (çullama), however it is entirely unrelated in form and bears no resemblance to the latter. It is prepared from meat (especially poultry) or mushrooms in white sauce. The sauce is made from a flour roux (known locally as "rântaș") with milk, cream, soup or a combination thereof. Typical seasonings include but are not limited to white pepper and nutmeg.

French dish

dish