Lol that was me who posted it! It’s delicious but I have made it often so I’d like one more mushroom trick up my sleeve!
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This one looks interesting
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I have made this mushroom bread pudding recipe and it was very tasty:
NYT cooking has a mushroom bread pudding recipe also if you have access to that.
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Both good ideas above, thank you! I have NYTimes Cooking. 
Thought this dish might be fun for Easter to take care of my desire for a mushroom dish!
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It sounds like a type of green shakshuka!
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Ain’t nothing wrong with that! I think you’re right!
Here is one possibility: Baked Barley with Mushrooms
I made this recipe, from the New York Times, and I liked it; however, my wife is not a fan of barley so I didn’t make it again: Baked Barley Risotto With Mushrooms and Carrots Recipe
Not mushroom but this caught my eye. I haven’t made it yet but it looks like a nice dish for those celebrating Easter.
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I’m totally making it!! Thanks for the tip!
I make baked ziti with mushrooms.
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Honestly I think this could be made and add sautéed mushrooms to it…
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Asked ChatGippity for a Mediterranean-style recipe that uses chicken thighs, olives, and lemons as we’re harvesting all the citrus from our tree before leaving for Maine in a few weeks. It gave me this recipe, and it was a spectacular hit:
I added a red pepper I had in the fridge, omitted salt as the olives are briny enough, and served it with a steamed artichoke. I will definitely make this again and consider it guest-worthy.
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I made a similar chicken dish last night!! Used my Silver Palate Cookbook recipe for Chicken Marbella.
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Love my ragged Silver Palate Cookbook; it falls open to either the pesto recipe or the gingerbread recipe although, over the years, we’ve spilled on most of those pages.
That chicken marbella recipe looks like it needs to be revisited. Thanks, @Bromfield2.
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I love the eggplant parmignana from the Silver Palate Cookbook.
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I probably would, too, if I Iiked eggplant.
Thought I’d report back on my Easter main dish choice of cooking a brisket for the first time. Big success! I cooked it in the instant pot with carrots and onion using this recipe - didn’t do the potatoes since we had mashed potatoes.
Ended up getting it at a local meat store where I bought an 8 lb brisket but they were nice enough to cut it into 5 and 3 for me, 5 cooked yesterday for technically 9 people taking out the vegetarians. :).
There was a little left but not much!
Thanks for all the advice previously!
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Well, it’s a bit slow this Monday, so I’ll share our ultra-sophisticated meal from last night.
Meatball Subs - cheap and easy version
- In a saucepan, warm up some spaghetti or pizza sauce. Get it hot, and keep it warm.
- Make some meatballs. Last night we just baked some frozen ones, about 20 minutes at 350.
- While the meatballs are baking, sauté half an onion (sliced or chopped) for about 10 minutes, or to your desired color and softness. Green Pepper would work too, but we had none on hand. Toward the end, add a couple cloves of garlic, minced. S&P.
- Grate some mozzarella cheese.
- When the meatballs are done, take out some hot dog buns (lol – but they work) and fill them with meatballs. The next layer is the sauce. Then the onions/garlic. Then the cheese. Feel free to add some parmesan too.
- Then, back into the oven for about 10-15 minutes. Bake to your desired level of bun crispness and cheese color/gooeyness.
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