Date: Thu, 2 Sep 93 13:29:27 +0200
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From: arielle@taronga.com (Stephanie da Silva) BACON AND CREAM CHEESE STUFFED MUSHROOMS ======================================== Ingredients: ------------ 8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped Instructions: ------------- Saute onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees F for 10-15 minutes. Finish under the broiler just until tops are golden. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sfegus@ubvm.cc.buffalo.edu BAKED SCALLOPS AND MUSHROOMS IN GARLIC SAUCE ============================================ Ingredients: ------------ 3/4 lb scallops 1/4 cup flour 1/2 lb mushrooms, stems removed and minced 3 tblsp olive oil 1/4 cup white wine 3 tblsp fine bread crumbs 2 tblsp minced onion 1 tblsp minced parsely 2 clove minced or pressed garlic pinch of red pepper flakes & salt Instructions: ------------- Preheat oven to 350F. Brush a shallow baking dish with 1 tbs of the oil. Bake the 'shroom caps for 10 min. Combine stems, crumbs, onion, parsely, red pepper and salt mix together well. Add scallops to the baking dish. (If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each. Then you can stick one scallop in each 'shroom.) Add the wine to the baking dish. Sprinkle the minced mixture over all, and drizzle the remaining oil over. Bake for 20 more min, or until done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jkwallac@uci.edu (Janis Wallace) BAKED STUFFED MUSHROOM ====================== Ingredients: ------------ 8-10 large fresh mushrooms 1 can of crab meat (drained) 1-2 tblsp mayonaise 1/4 cup (or so) shredded swiss cheese Instructions: ------------- Cut the stems of the mushrooms and scoop out the centers. Finely chop stems and centers. Combine the crab meat and mayo (as you would for tuna salad). Add whatever seasonings you like (I use "Pinch of Herbs") to taste. Add in chopped stems and centers. Add in cheese. Stuff into mushroom cups and place under the broiler for 5-7 minutes. Note: ----- My sister has a "gourmet" recipe with about 97 different ingredients, and it IS good, but this is the one dinner guests seem to prefer - they usually are the first to disappear! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: sue@askinc.ASK.COM (Sue Volkmann) BAKED STUFFED MUSHROOM ====================== Ingredients: ------------ 12-16 large mushrooms 2-4 oz blue cheese (to taste) 1/2 tsp garlic powder 10 oz frozen chopped spinache - thawed and squeezed dry 2 tblsp butter salt and pepper to taste Instructions: ------------- 1. Remove the mushroom stems (I also remove some of the area around the stem as well) and chop these up fine (I use a food processor) 2. Mix well the chopped stems, blue cheese, garlic, spinache, and a little salt and pepper. (I omit the salt) 3. Melt the butter and coat the entire mushroom, inside and out. 4. Stuff the mushrooms with as much stuffing as can fit (the more the better :) 5. Bake at 350 degrees for 10 to 15 minutes (don't exactly recall) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) CRAB-STUFFED MUSHROOMS ====================== 1/4 cup minced scallions 2 tsp reduced-calorie tub margarine 4 oz drained canned crabmeat, cartilage removed 2 tblsp minced fresh parsley 1 tblsp drained white horseradish 2 cloves garlic, minced (pressed) 2 drops hot red pepper sauce 2 1/4 cup small mushrooms, stems removed* (24) Ground red pepper to garnish * Reserve stems to use in soup. Instructions: ------------- 1. Combine scallions and margarine in 2-cup measure. Microwave on High 2 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper sauce. Stir well. 2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill each mushroom cap with 1 t. crab mixture. Microwave on High 3-4 minutes, turning plate once. Remove mushrooms to serving plate; repeat with remaining mushrooms and filling. Let stand 2-3 minutes before serving. To garnish, sprinkle with ground red pepper. Each serving (6 mushrooms) provides: 1/4 FA, 1 P, 1 1/4V. Per serving: 52 cals, 7 g pro, 2 g fat, 3 g car, 120 mg sod, 25 mg chol. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CREAMED MUSHROOMS ================= Ingredients: ------------ 1 medium onion peeled and quartered 2 tblsp salad oil 450 g mushrooms juice of 1 medium lemon 142 ml soured cream salt & ground black pepper parsley for garnishing Instructions: ------------- Reduce onion to a puree in processor or blender, lightly saute in oil in a large frying pan. If necessary peel and trim mushrooms slice finely. Add mushroom to onion, sprinkle with seasoning and lemon juice. Cover. Cook gently about 6 minutes. Lightly stir in soured cream. Adjust seasoning to taste. Cook for 2 minutes more. Serve garnished with sprigs of parsley. This is a recipe equally good hot or cold. Good for barbecues (cold). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) CRISP SAUTEED MUSHROOMS ======================= Ingredients: ------------ 1 # large whole fresh mushrooms these mushrooms must be absolutely fresh and the caps should not be separating from the stems. Instructions: ------------- Brush off mushrooms and slice into 1/4" slices from the top down, including the stems. With a fine mist spray bottle, mist the mushrooms to just barely dampen. Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of a/p flour. Stir well or shake very gently. Then, let the mushrooms "marinate" for a while in the flour while you prepare to cook them. In a large, well seasoned cast-iron skillet or a commercial quality non- stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of olive oil. Mix the oils well and heat to ~300-325 degrees F. Drop the mushrooms into a colander to remove excess flour. Drop a few at a time into the butter/oil and coat each well. Continue 'til all the mushrooms are in the skillet. Turn down the heat to the saute level and continue to cook, turning frequently. After a few minutes add salt and pepper to taste. Continue to cook until the degree of crispness is achieved. My neighbor used to cook these for a long time, rendering nearly all the moisture out of the mushrooms. The finished product would be the most delicate, and crisp mushrooms used as a side vegetable. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: starman@crash.amigans.gen.nz (Robin Halligan)
EGG AND MUSHROOM STROGANOFF
===========================
(Serves 4)
Ingredients:
------------
4 eggs
1/2 cup long grain rice
1 tblsp melted butter
1 small onion, Finely chopped
3 bacon rashers, chopped
1 cup sliced mushrooms
225 g carton sour cream
salt and pepper
parsley, chopped for garnish
Instructions:
-------------
Hard boil eggs. Cook the rice in boiling salted water until tender.
Drain well and place on a serving plate. Arrange the eggs on top and
keep warm. In a frying pan melt the butter, then fry the onions, bacon
and mushrooms until tender. Stir in the sour cream. Mix well, then
pour the mixture on top of the eggs. Sprinkle with parsley. Serve
immediately.
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*
From: arielle@taronga.com (Stephanie da Silva)
GARDEN-STUFFED MUSHROOMS
========================
Ingredients:
------------
1/2 cup (125 mL) dried, crumbly-style herb seasoning stuffing
mix, crushed
1/4 cup (50 mL) butter or margarine, melted
1/4 cup (50 mL) finely chopped carrot
1/4 cup (50 mL) finely chopped green pepper
pinch of pepper
2 tblsp (30 mL) finely chopped onion
16 mushrooms, about 2-inch (5 cm), stems removed
Instructions:
-------------
Heat oven to 350F (180C). In small bowl, stir all the ingredients
together except mushrooms. Stuff each mushroom cap with 1 tablespoon
(15 mL) filling. Place in buttered 13x9-inch (33x23 cm) baking pan.
Bake for 20 to 25 minutes or until tender.
Microwave Directions:
---------------------
Prepare mushrooms as directed. Place in buttered 12x8-inch (30x20 cm)
baking dish. Cover and microcook on high, turning dish after half the
time, until tender (8 to 9 minutes).
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*From: jdg@ulysses.att.com (J. David Garland) Source: Taken from the Vegetarian Times GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY =============================================== (4 servings) Ingredients: ------------ 4 Portobellas 1 large ripe mango 1 red bell pepper 1 jalapeno pepper (optional) soy sauce vinegar 1 tsp miso 1 bunch arugula lettuce Instructions: ------------- Carefully remove stems from mushrooms (use for soup) and clean them thoroughly. Marinate in vinegar/miso/soy sauce for an hour or so. Dice the mango and pepper, chop the jalapeno, and toss with a little vinegar. Clean the lettuce and separate into single leaves. Grill the mushrooms on both sides. When grilling the top, turn the mushroom 90 degrees halfway through to get a square or diamond crosshatch pattern. To serve, fan 3 lettuce leaves on the plate, center the mushroom, and place a dollop of chutney on either side. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) Source: Good Housekeeping "All-Time Favorite Recipes" HOT MUSHROOM TURNOVERS ====================== Ingredients: ------------ 3 3oz pkg cream cheese, softened butter or margarine, softened all-purpose flour 1/2 lb. mushrooms, minced 1 large onion, minced 1 t salt 1/4 t thyme leaves 1/4 C sour cream 1 egg, beaten Instructions: ------------- Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr. In med skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill. On floured surface, roll half of dough in 15 inch circle (about 1/16" thick); cut into twenty 2 3/4" circles. Roll scraps into ball; chill. On one half of each circle, place teaspoonful of mushroom mixture. Brush edges with egg; fold other half over filling; with fork, press edges together; prick tops to let out steam; place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill. About 20 min before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden. Makes about 50. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) ITALIAN STUFFED MUSHROOMS ========================= 1 lb hot Italian sausage 1 slice finely chopped onion 1/2 green pepper, finely diced 1/4 tsp garlic powder 1/4 cup dry bread crumbs dash of pepper 1/4 tsp salt ca. 1 1/4 cups spaghetti sauce 40 large mushroom caps oil mozzarella cheese Instructions: ------------- Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender. (Or loosely cover with wax paper and microwave.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) MEXICAN STUFFED MUSHROOMS ========================= Ingredients: ------------ 1 lb. hot sausage 1/3 cup soy sauce 1 clove garlic 2 lbs. LARGE mushrooms Instructions: ------------- Mix together the first 3 ingredients. Stuff mushrooms. Bake at 350 F for 20 minutes or until sausage is done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) MOZZARELLA-MUSHROOM BITES ========================= Ingredients: ------------ 1 pkg (16-oz) part-skim mozzarella cheese 2 eggs Water 1 cup seasoned bread crumbs 1 lb mushrooms Sauce: ------ 1 chopped small onion 2 tblsp vegetable oil 1 can (16-oz) whole tomatoes in thick puree 1/2 tsp dried thyme 1/4 tsp crushed red pepper Vegetable oil for frying Parsley for garnish Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg mixture, then coat with bread crumbs. Place on baking sheet; freeze about 30 minutes to set coating. Meanwhile, dip mushrooms in egg mixture, then coat with bread crumbs; set aside. Tomato Sauce: ------------- In small saucepan, saute onion in oil 5 minutes until soft. Add remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10 minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan, suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches, fry mozzarella sticks 1-2 minutes until golden brown. With slotted spoon, remove to paper towels. Repeat procedure with mushrooms. To serve, arrange mozzarella and mushrooms on platter; garnish with parsley. Serve with tomato sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER ============================================== Ingredients: ------------ 2 lbs fresh mushrooms, chopped very fine 1/2 lb bacon (or more, to taste) 2/3 cup onion, chopped very fine 2/3 cup celery, chopped very fine 8 oz cream cheese, at room temperature 4 eggs 1/2 cup parsley, chopped very fine 2 cups dry bread crumbs 1 tsp salt 1 tsp dried rosemary 1 tsp dried oregano 1/4 tsp ground black pepper (1) Fry the bacon and crumble it as fine as possible. Reserve some of the grease. (2) Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. (3) Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. (4) Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. (5) Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 deg. F. (6) Let cool completely before serving. Notes: ------ This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) MUSHROOM PATE ============= Ingredients (all approximate): ------------------------------ 3/4 lb chopped mushrooms 2 tblsp butter 8 oz cream cheese 1/2 tsp curry powder 1 tsp worcestershire sauce 1 tblsp dry sherry (or dry white wine) 1/2 cup pecans, chopped Instructions: ------------- Saute the mushrooms in butter until dark (about 5min or so) and drain. Process or puree with the cream cheese, curry, worcestershire sauce, and sherry. Fold in the pecans and refrigerate. Garnish with parsley or watercress. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) MUSHROOM SANDWICHES =================== This one takes a little longer. Chop up some fresh mushrooms and onions, and saute in butter, margarine, oil, whatever until the onions are clear. Drain and set aside until cool. On cocktail bread (rye or pumpernickel), pile a mound of mushrooms and onions, grated swiss cheese, grated italian cheese (i use locatella), and bread crumbs. Broil until the swiss melts, and serve immediately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: jongleur@aol.com Source: Nika Hazelton's Way with vegetables MUSHROOMS IN CREAM ================== Ingredients: ------------ 1 pound of mushrooms into halves or quarters. 2/3 cup heavy cream. Heat 2 tblsp butter in a deep frying pan. 3-4 chopped garlic cloves 1 tsp pepper 2 tsp nutmeg 1/2 cup chopped cilantro salt Instructions: ------------- Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French bread %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: nancy@hayduke (Nancy Feagans)
Source: Los Angeles Times about 10 years ago
MUSHROOMS SUPREME
=================
Ingredients:
------------
1 doz. fresh mushrooms (2" in diameter)
2 cups diced stale bread
1/2 cup grated Parmesean cheese
2 tblsp dried onions
1 tblsp sunflower seeds
1 tblsp dried parsley flakes
1/2 tsp lemon pepper
1/2 tsp seasoned salt
2 tblsp melted butter
1/2 cup dry vermouth
Cheddar cheese
Instructions:
-------------
Wipe mushrooms clean, carefully break off and chop stems. Scoop out
remaining gills and discard. Combine chopped stems with bread,
Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper,
salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow
pan with small amount of water for 30 minutes at 325 degrees. Remove
and criss-cross each mushroom with slivers of Cheddar cheese, then
replace in oven until cheese melts. Makes 6-12 servings.
This is always a big hit when I make it; if I have 6 or more guests, I
usually double the recipe :-)
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*From: arielle@taronga.com (Stephanie da Silva) MUSHROOMS TAPENADE ================== Ingredients: ------------ 4 tblsp capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice 1 lb small mushrooms Freshly ground black pepper Instructions: ------------- Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mad4@ellis.uchicago.edu (Bill Maddex) Source: Fall '92 Vegetarian Gourmet profile of Ken Bergeron OYSTER FRIED MUSHROOMS ====================== Ingredients: ------------ 4 oz Oyster mushrooms, rinsed and kept slightly moist 1 1/2 cup safflower oil for frying Flour mix: ---------- 1 tsp nori flakes, pulverized in a coffee grinder or blender 1/2 tsp garlic powder 1/4 cup unbleached flower pinch of salt and pepper Water mix: ---------- 1/2 tsp nori flakes 1/4 tsp garlic powder 1/2 cup water Bread crumb mix: ---------------- 2 cups fresh bread crumbs (not dried, no crust) 4 tsp nori flakes 1/2 tsp garlic powder Instructions: ------------- Thoroughly mix ingredients for each of the three mixes. Heat oil to 350 (I don't trust my stove, so I got an oil thermometer. He says five mins on med heat) in a wok. Dredge mushrooms in flour mix and shake off excess. Dip mushrooms into water mix and shake off excess. Dredge mushrooms in crumb mix. Fry mushrooms four to five at a time for about 1 1/2 minutes, being careful that the breading doesn't get beyond golden. Drain mushrooms on a towel covered plate. Allow a minute between batches for oil to re-heat. Mushrooms may be kept warm in a 250 oven. Serve garnished with fresh lime chunks. Note: ----- Although these are deep fried, the mag says they're only 7g fat per serving, for what that's worth. These are supposed to resemble fried oysters. I obviously wouldn't know, but they're really good, and all the Orthodox people I've served them to have like them. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: mad4@ellis.uchicago.edu (Bill Maddex)
Source: Autum issue of Vegetarian Gourmet, where it's in a piece on It's
Only Natural, a great looking vegan place in Middletown, CO.
QUICK KALE & MUSHROOM SAUTE
===========================
(serves 4 as a side, 2 as an entree)
1 tblsp olive oil (I use about 1t, but hey)
1 tblsp minced garlic
1 tblsp soy margerine (I omit this)
8 oz. white mushrooms (to make this really good try oysters or
chantrelles)
4 cups kale, tightly packed
1/4 cup water
1 tsp tamari
5 cherry tomatoes, quartered (this time of year I tear up dried
tomatoes)
salt and pepper to taste
Instructions:
-------------
Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and
margerine (if used) and saute until garlic is lightly browned. Add
veggies and stir 15-30 seconds, making sure not to burn the garlic. Add
water, tamari, salt and pepper and cook another 5 minutes, stirring
often. Add tomatoes and cook another 5 minutes on low. Serve
immediately.
Note:
-----
I assume this dish is meant as a side, but over couscous, millet or
bulghur it's a quickie meal.
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*From: katzd@herald.usask.ca (David Katz) SAUTED MUSHROOMS ON TOAST ========================= Ingredients: ------------ 2 cups fresh moshrooms 2 shallots 2 tblsp fresh chopped parsley 1 tblsp butter 1/2 tsp lemon juice (preferably fresh) Instructions: ------------- Clean the mushrooms in cold water (Harlod McGee tells us that they do not absorb enough water to be worth the fuss of using a mushroom brush. I agree. Since they are already something like 95% water, even if they absorb a large amount, they will only become ... what - 96%?) Cut or pull the stems off of the mushrooms (save them for mushroom soup or a duxell) and slice the caps into 3/16 inch slices. Finely chop the shallots. If you don't have shallots, use 3 tbsp chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed, cleavered or otherwise made mushy in your most favorite way. Heat a frying/saute pan over medium-high heat. Add the butter and let it melt. When the butter is bubbling, add the mushrooms. Saute, tossing or stirring until the mushrooms start to brown. If a lot of juice comes out of the mushrooms, simply boil it away and keep on. As the mushrooms start to brown, add the shallots (or onion and garlic) and the chopped parsley. Finish browning the mushrooms. Taste the mixture. Sometimes it will improve in flavor with the addition of the lemon juice. Sometimes it doesn't seem to be needed. Spoon the sauted mushrooms over warm, buttered toast. If you want to be fancy, cut the crusts off of the bread before you make the toast, cut it diagonally after it is toasted and buttered and call it 'toast points.' Sprinkle a little fresh chopped parsley on top of the mushrooms and put a small sprig of parsley on the plate beside. Invite the in-laws over and tell them you are learning to cook at the Internet Cooking School. Another Option: In place of shallots, use about 2 -3 tablespoons of finely chopped fresh chives. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: yp02+@andrew.cmu.edu (Yashodhara P. Pawar)
SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
==============================================
Ingredients:
------------
2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
Coriander leaves
Sauce:
------
1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one
from a specialty store, the supermarket ones are too watered
down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavour
salt to taste
Algorithm:
----------
Preparation:
------------
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
Cooking:
--------
1. Place whole peppers and tomatoes on a foil in a preheated oven at
BROIL. Keep turning them until the peppers are charred. The tomatoes
will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms.
Sprinkle with black pepper. Add half the sauce and saute for a few mts.
more.
Serving:
--------
1. Arrange the shrooms on a plate. Place the red peppers around it.
Pour the extra sauce on the circumference. Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
Note:
-----
This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months. Generally, I dislike food that has no heat...its
just too unappetising for me. But this 'shroom is so flavourful that a
minimum of spicing is desired. So I have struck a balance between what
my palate irks for and what the 'shroom demands..... Its fabulous!
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*From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS (1) ===================== Select large, firm mushrooms w/underside still tightly closed. Wash in cold water and dry. Carefully remove stems and reserve. Fillings: --------- 1. Bacon-Cheese --------------- 7 slices bacon, cooked, drained, crumbled 8 oz. cream cheese, softened 1 bunch green onions, finely chopped dash garlic salt 1/3 cup mushroom stems, minced 3 tblsp butter, melted Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush prepared caps with melted butter, fill, place in shallow baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg. 2. Bleu Cheese -------------- 1/2 cup fine minced mushroom stems 1/4 cup fine chopped green onion 2 tblsp margarine 8 oz cream cheese 1/2 pkg bleu cheese salad dressing mix 2 tblsp milk Saute mushroom stems and onions in margarine 5 min. Mix cream cheese, dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake 20-25 min. at 350 deg. 3. Crab-Cheese -------------- 1 pkg. (6 oz) frozen crab, thawed and drained 3 tblsp mayonnaise 2 tblsp chopped green onion 2 tblsp gold raisins 1/4 cup shredded sharp cheddar 1 tsp. curry fresh grated parmesan Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and broil 6-8 in. from heat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS (2) ===================== Ingredients: ------------ 1 large tomatoe 1 large yellow onion several very large mushrooms garlic (optional) salt pepper olive oil Instructions: ------------- Wash the mushrooms, cut off the tip of the stems, and remove the stems, (I also peel the outer skin of the mushroom, but some people find this excessive). Chop the mushroom stems into very small bits. Coat the outer poriton of the caps with olive oil. Finely chop onion, garlic, and tomato. Fry onion and garlic in olive oil (just a little bit), until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry until mushroom bits start to soften. Place mixture in mushroom caps, and fry or grill until caps soften. (I prefer grilling, but its a lot more work). Serve. I find that steak is an excellent complement to this dish. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS (3) ===================== Here's a super easy one. Take frozen creamed spinach and fill the mushroom caps. Top with grated parmisan cheese and bake until cheese starts to brown at about 350. I do this when people drop in and I don't have anything prepared. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS (4) ===================== Ingredients: ------------ 3 large pkg big mushrooms 1 pkg regular pork sausage Salt and pepper to taste 1-1/2 - 2 tblsp dried onion Instructions: ------------- Snap off stems, wash and cut up. Cook in margarine/butter, about 2 tablespoon. Don't add any water. Salt and pepper to taste and a little bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like. Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom caps and drain on paper toweling. Mix together the sausage and the cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375 degrees. Remove from pan and arrange on platter/plate. If you use more packages of mushrooms, use more sausage, and increase the other ingredients accordingly. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS (5) ===================== Ingredients: ------------ 12 large mushrooms 2 tblsp butter 1 medium onion 2 tblsp dry white wine 1/2 cup bread crumbs 2 tblsp fresh snipped parsley 1 tblsp lime juice 2 cloves garlic finely chopped 1 tsp dried oregano leaves 3 oz shredded jack cheese freshly ground pepper Instructions: ------------- Remove steams from mushrooms and finely chop. Melt butter in skillet. Cook mushroom caps top side down until light brown. Remove with slotted spoon, draining liquid from inside caps. Cook onion in same skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir in chopped stems. Add remaining ingredients except cheese. Mix completely. Put caps on ungreased baking sheet. Place stuffing in caps. Sprinkle with cheese. Broil until cheese melts (about 3 minutes). Note: ----- This is great for company, as it can completely be made ahead of time. Just stuff the mushrooms, and put the entire baking sheet into the fridge. When you want to serve it, put it in 375 degree oven for about 15 minutes or until cheese melts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS, ITALIAN STYLE (1) ==================================== (Makes 4 to 6 portions) Ingredients: ------------ 12 large fresh mushrooms 6 tblsp salad or olive oil, divided Salt 1 cup soft bread crumbs 1/3 cup grated Parmesan cheese 1/2 tsp onion powder 1/4 tsp basil leaves, crumbled 1 egg, slightly beaten Instructions: ------------- Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove stems; reserve for later use. Brush outsides of the caps with 4 tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side up, in a shallow baking pan. Chop stems very fine (makes about 1 cup). Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining 2 tablespoons oil. Bake for 30 minutes. Serve hot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS, ITALIAN-STYLE (2) ==================================== (Makes 16 mushrooms) Ingredients: ------------ 16 medium mushrooms 1 large clove garlic, minced 1/2 lb hot Italian sausage, casings removed 5 green onions, chopped 1 tsp Worcestershire sauce (optional) 1/2 cup shredded Monterey Jack cheese Olive oil Italian seasoning, crushed Instructions: ------------- Remove stems from cleaned mushrooms by gently twisting base to snap off. Chop stems and set aside. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up. Sprinkle insides with Italian seasoning to taste. Heat 1 tablespoon oil in skillet and saute garlic. Add sausage, crushing with spoon into smaller pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1 minute. Add green onions and stir-fry another minute. Add Worcestershire. Stuff each mushroom cap generously with sausage filling and sprinkle with cheese. Broil 10 to 12 inches from heat 2 minutes, or until cheese is melted. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: arielle@taronga.com (Stephanie da Silva) STUFFED MUSHROOMS PARMIGIANA ============================ (Makes 12) Serve these Italian-flavored mushrooms as a side dish or an appetizer. Ingredients: ------------ 12 large mushrooms 2 tblsp butter or margarine 1 medium onion, finely chopped 2 oz pepperoni, finely diced 1/4 cup finely chopped green bell pepper 1 small clove garlic, minced 1/2 cup finely crushed cracker crumbs 3 tblsp grated Parmesan cheese 1 tblsp minced parsley 1/4 tsp dried oregano, crushed Seasoned salt Pepper 1/3 cup chicken [or vegetable] broth Instructions: ------------- Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until all vegetables are tender but not brown. Add crumbs, cheese, parsley and oregano and season to taste with seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon filling into mushroom caps, rounding tops. Place caps in shallow baking pan with about 1/4 inch water. Bake, uncovered, at 325F 25 minutes, or until heated through. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%*
From: grm+@andrew.cmu.edu (Gretchen Miller) VINEGARETTE MUSHROOMS ===================== Ingredients: ------------ 8 oz fresh mushrooms 1/4 cup balsamic vinegar 1/4 cup + 2 Tbsp cider vinegar 1/4 cup olive oil 1 small white onion, minced fine 1 tsp oregano 2 tblsp lemon juice Instructions: ------------- Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp cider vinegar and enough boiling water to cover. Mix all other ingredients together. Add mushrooms. Refrigerate overnight. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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