Mushroom side dish recipes

- 1/4 teaspoon hot pepper flakes
- 1 (8 ounce) can tomato sauce
- 3 tablespoons olive oil
- 4 cloves garlic
- salt and pepper
- 8 ounces portabello mushrooms
- 1/4-3/4 cup water
- 1 1/2 cups onions
- 1 tablespoon butter or margarine (butter's better)
- 3/4 teaspoon dried rosemary
- 2 teaspoons sherry wine or sherry wine vinegar
- 1 lb white mushrooms

- 1 package hash brown potatoes, thawed. This is important, don't use frozen.
- 1/2 onion, diced
- 1 Tbs. real bacon bits
- 1 1/2 cups shredded cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1 tsp. dried parsley
- Salt and pepper to taste
- 3/4 to 1 cup milk or broth depending on how moist you like it.
- 1 1/2 cup crunchy topping (we used Panko bread crumbs,
- but crushed crackers, potato chips or french fried onions would
- work well too.)

- salt and pepper to taste
- 1 (15.5 ounce) can French-style green beans, drained
- 1 1/8 cups milk
- 1 (8 ounce) package dry bread stuffing mix
- garlic powder to taste
- 1 (15 ounce) can sliced potatoes, drained
- 3 tablespoons French-fried onions, divided
- 1 (10.75 ounce) can condensed cream of celery soup

- 1/3 cup crushed Ritz cracker crumbs
- 6 cups mixed vegetables, peeled, cut into 1-inch pieces (butternut squash, potatoes, parsnips, carrots and onion peeled, cut into 1-inch pieces)
- 2 garlic cloves
- 3 cups milk
- 1/8 teaspoon rosemary
- 1 (8 ounce) package cream cheese
- 1/8 teaspoon basil
- 1 cup shredded parmesan cheese
- salt and pepper (optional)

- 1/2 pound fresh mushrooms, thinly sliced
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 4 cups broccoli florets
- 6 cups uncooked wide noodles
- 1/2 teaspoon dried thyme
- 1/4 cup olive oil
- 3 cloves garlic, minced