Mushroom Recipes

[b-man]

Devilled Mushrooms

Ingrediennts:

1 ounce unsalted butter
6 ounces mushrooms, sliced
1 tablespoon plain flour
5 fluid ounces milk
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon French mustard
1 tablespoon tomato puree
4 slices hot buttered toast
fresh parsley (to garnish)

Yield: 4 servings

20 minutes total (approx.) ... 10 mins prep

Melt the butter in a saucepan, and sauté the mushrooms for 2 minutes.
Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
Simmer for 2 minutes.
Pile on top of the hot toast, and serve immediately garnished with parsley.
Makes for a wonderful breakfast topping for toast!

B-man

[b-man]

Brandy Mushrooms


We've had this variation with beef and pork. But I'm certain they would go with anything.

Ingredients:

1 lb mushrooms (any type)
4 tablespoons butter
to taste salt and pepper
2 ounces brandy

Yield: 4 servings

10 minutes total (approx.) ... 5 mins prep

Melt the butter in a skillet.
Cut the mushrooms into halves or quarters (depending on their size).
Add to the pan and sauté until soft (about 3-5 minutes).
Remove from the heat and carefully add the brandy (be careful of flame ups).
Return to the heat and cook until pan juices have slightly thickened.
Serve warm.

B-man

[b-man]

Mushrooms au Gratin

Ingredients:

1/2 pound mushrooms, washed and drained
1/4 cup butter
1/4 cup sour cream
1 tablespoon flour
1/2 cup shredded Cheddar cheese

Sauté mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350 degrees F until hot and bubbly.

B-man

[b-man]

Mushrooms Jambalaya

Ingredients:

1 pound large, fresh mushrooms
2 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely diced pepperoni
1/4 cup finely chopped green pepper
1/4 teaspoon garlic, pressed
2 cups crushed Ritz cracker crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon seasoned salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 cup chicken broth

Preheat oven to 325 degrees F.

Wash mushrooms and drain; remove stems and chop. Melt butter in a skillet; add onion and sauté 5 minutes.

Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.

Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.

B-man

[b-man]

Houlihan's 'Shrooms


Cheese Filling
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix

Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.

6 large button mushrooms
1 cup bleached flour
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying

Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.

Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.

Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.

Yields 4 servings.

B-man

[b-man]

Escabeche of Mushrooms with Polenta Recipe



Serves 4

INGREDIENTS:

For Polenta:
6 1/2 cups water
3 teaspoons salt
1 1/3 cups coarse or medium cornmeal
2 tablespoons butter


For Escabeche:
3 tablespoons olive oil
1 red onion, sliced
2 cloves garlic, minced
1 cup canned diced tomatoes with their juice (from one 15-ounce can)
2 tablespoons cider vinegar or wine vinegar
1 teaspoon dried oregano
1 jalapeno chiles, seeds and ribs removed, sliced

1 pound mushrooms, sliced
1/4 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound red cabbage (about 1/4 head), shredded (about 2 cups)
1 cup chopped cilantro

METHOD:

FOR POLENTA: In a medium saucepan, bring 4 1/2 cups of the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the butter. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is very thick, about 20 minutes. Cover to keep warm.

FOR ESCABECHE: Meanwhile, in a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, vinegar, oregano, and jalapeno. Cook, stirring frequently, for 5 minutes.


Add all the mushrooms, the cabbage, and 1 cup of the water to the pan. Bring to a boil. Cover and reduce the heat to moderately low. Simmer, stirring occasionally, for 15 minutes. Add the remaining 1 cup water and 2 teaspoons salt and simmer, covered, until the vegetables are tender, about 10 minutes more. Stir in the cilantro and serve over the polenta.

B-man



B-man

[b-man]

MUSHROOMS A LA GREQUE

Recipe courtesy of the ""Bam" guy

Ingredients:

4 tablespoons olive oil, divided
1/4 cup minced celery
1/4 cup minced fennel
2 tablespoons minced shallots
3 teaspoons minced garlic, divided
1 cup water
1/2 cup dry white wine
1/4 cup lemon juice
2 teaspoons peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
4 cups fresh wild mushrooms (oyster, cremini, shiitake, etc.), trimmed and quartered if large (left whole if small)
Salt and freshly ground black pepper
2 cups chicken stock
1 head escarole, cleaned and halved, stem intact
2 cups halved radishes
2 tablespoons chopped parsley
Crusty bread, as accompaniment

In a medium saucepan, heat 2 tablespoons of the oil over medium heat. Add the celery, fennel, and shallots, and cook, stirring, until softened, about 4 minutes.

Add 1 teaspoon garlic and cook for 30 seconds. Add the water, white wine, lemon juice, peppercorns, coriander seeds and fennel seeds. Bring to a simmer and cook for 10 minutes. Strain the liquid and return to the saucepan with the mushrooms. Stir to coat and simmer for 10 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the mushrooms with a slotted spoon and arrange in a serving dish. Bring the broth to a boil and reduce until thickened almost to a syrup-like consistency. Adjust the seasoning and pour the broth over the mushrooms. Cover and refrigerate until chilled.

In a separate pan, add remaining 2 tablespoons olive oil over medium-high heat. Add the remaining 2 teaspoons garlic and saute for 15 seconds. Add escarole and radishes and season with salt and pepper and saute for 30 seconds. Add the chicken stock, just to cover the vegetables and bring to a simmer. Cover and cook over medium-low heat for 15 minutes, or until the escarole is tender.

Ladle mushrooms into serving bowls. Garnish with parsley and serve slightly chilled or at room temperature. Serve on crusty bread with braised escarole and radishes.

Yield: 4 to 6 servings
B-man

[b-man]

Porcini-Stuffed Baby Bello Mushrooms

Serve this as an easy pass-around finger food for a big party, or halve the recipe and portion several to a plate, on a bed of radicchio, for a sit-down appetizer.

Makes 36

Ingredients:

1/2 ounce dried porcini mushrooms
3/4 cup dry white wine
2 tablespoons olive oil
1 small onion, minced
2 large cloves garlic, minced
1 fresh plum tomato, minced
1 teaspoon minced fresh rosemary
1/4 teaspoon each salt and ground black pepper
2 cups soft bread crumbs the size of peas
2 tablespoons minced fresh flat-leaf parsley
36 baby portobello mushrooms (about 1 1/2 pounds)
2 tablespoons (1/2 ounce) grated Parmesan cheese

Preparation:

Place the porcini and wine in a microwaveable glass measuring cup. Cover with plastic wrap, leaving a vent. Microwave on high for 2 minutes, or until bubbling. Set aside for 10 minutes, or until softened.

Drain the porcini through a fine sieve lined with a coffee filter. Save the liquid. Rinse the porcini and chop.

Coat a large baking sheet with non-stick spray.

Heat the oil in a small skillet over medium heat. Add the onion and garlic. Sauté for 5 minutes, or until softened. Add the tomato, rosemary, salt, pepper and the reserved porcini and porcini liquid.

Increase the heat to medium-high. Cook for about 3 minutes, or until the mixture no longer smells of alcohol. Stir in the bread crumbs and parsley.

Preheat the oven broiler. Remove the stems carefully from the portobello mushroom caps. Reserve the stems for another recipe. With a small spoon, place a dollop of stuffing in the cradle of each cap. Press lightly to help stuffing adhere. Place on the prepared pan, stuffing side up. Sprinkle the mushrooms with Parmesan.

Broil 6 inches from the heat source for about 5 minutes, or until hot and browned.

Note:

A generous pinch of ground red pepper may be added to the stuffing. These stuffed mushrooms may be covered with plastic wrap and refrigerated for 24 hours before baking.

B-man

[b-man]

Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil

Chile oil:

1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Place all ingredients in a blender and purée. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

Roasted mushrooms:

8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves

Procedure:

Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil and shallots, then season to taste with salt and black pepper.

Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender.

Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese.

Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme and drizzle with the remaining chile oil.

Serve with lots of crusty French bread.

Yield: 8 servings

B-man

[b-man]

Garlicky Portobello Mushrooms

Great on a steak or as a side dish.

Makes 4 servings

Ingredients:

4 each sliced Portobello mushrooms
4 tablespoons extra virgin olive oil
6 cloves of garlic, sliced thinly
2 tablespoons fresh parsley, chopped
sea salt and freshly ground pepper

Preparation:

Sauté the mushrooms in olive oil until browned on one side, turn and add the garlic, salt and pepper. Sauté for another 2 minutes, add the parsley and cover the pan.

Turn off the heat and serve immediately.

B-man

[b-man]

Bacon Wrapped Mushrooms with Basil Mayonnaise

1/8 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons garlic, fresh minced
1 teaspoon basil, fresh leaves, chopped
1/2 cup olive oil
3 tbsp. olive oil
Salt and pepper
3 basil leaves, chopped
1 clove of garlic, chopped
2 dozen medium white mushrooms, whipped clean, stems removed
12 pieces of thin bacon

Instructions:

Make the Mayonnaise at least 4 hours before serving.

To make the mayonnaise: Combine the vinegar, mustard, basil and garlic in your blender and pulse a few times. Turn on high and slowly add the oil until it is blended well.

It should be thick like a mayonnaise.

Season with salt and pepper if desired. Chill. Serve on the side in a little ramekin for dipping. Great spread for small turkey sandwiches too!

Preheat over to 375 degrees

Combine the oil, a little salt and pepper, basil and garlic in a bowl. Toss in the mushrooms and stir to coat. Allow to sit in marinade for 20 minutes.

While the mushrooms are bathing, cook the bacon to about half done and remove to paper towels to drain.

Cut the slices in half and proceed to wrap the bacon around the mushrooms, securing them with toothpicks.

NOTE: If you want to step this preparation up just a notch, put a half a leaf of basil between the bacon and mushrooms when wrapping them.

Put the wrapped mushrooms on a cookie sheet and cook for 8-10 minutes until bacon crisps and mushrooms are tender.

Allow to cool a little before serving as the mushrooms have a lot of liquid in them that could burn your chin!

B-man

[b-man]

Stuffed Mushrooms

Mushrooms and olive oil make a great combination as the mushrooms just soak up the flavours of the oil. I like to use a robust Sicilian oil for this recipe. Serve as a first course or as part of a cold buffet.

Serves 4

8 large open cup or field mushrooms or Portobello mushrooms
1/4 pint well flavoured extra virgin olive oil
2 teaspoons Worcestershire Sauce
6-8 drops Tabasco Sauce
1/2 cup grated Cheddar cheese
1 cup fresh breadcrumbs
Salt and freshly ground black pepper
Garnish:
Wedges of lemon
Sprigs of flat-leaf parsley

Place the mushrooms in a large ovenproof dish or baking tray. Mix the extra virgin olive oil with the Worcestershire sauce and Tabasco. Spoon half the mixture over the top of the mushrooms. Place under a pre-heated grill and cook for about 6-8 minutes, basting from time to time with the olive oil and Worcestershire Sauce mixture to make sure that they do not dry out.

Mix the grated cheese and breadcrumbs with the rest of the olive and Worcestershire sauce mixture, Season and press this mixture on top of the cooked mushrooms. Return to the grill for 2-3 minutes until well browned and crisp. Serve at once, garnished with a wedge of lemon and a sprig of parsley.

B-man

[b-man]

Mushrooms With Marjoram and Parsley

Ingredients:

1/2 cup butter
1 shallot, minced
1 tsp. fresh marjoram, minced
1 tsp. fresh parsley, chopped
1/2 cup chicken broth
1/4 cup white wine
Sea Salt and fresh cracked pepper, to taste
1 lb. button mushrooms, cleaned

Preheat oven to 350 degrees.

Melt butter in a saucepan. Sauté shallot, just until tender. Add marjoram, parsley, chicken broth, white wine, salt and pepper. Sauté for 1 more minute.

Place 1 pound of mushrooms in a casserole. Pour butter mixture over mushrooms. Bake for 20 minutes.

B-man

[b-man]

Mushrooms-Broccoli

Serving Size: 4

Ingredient:

1/2 pound fresh mushrooms - or 1can whole mushrooms -- 6 - 8 oz. each
1/2 bunch broccoli
2 tablespoons butter or margarine
1/4 cup chopped onions
1 1/2 tablespoons oil
1/2 clove garlic -- minced
1/8 cup sliced canned water chestnuts
1/2 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/2 tablespoon soy sauce
1/2 Chicken bouillon cube
3/8 cup boiling water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside. Rinse and trim broccoli; cut stems 1 /2" pieces and cut tops into small flowerets; set aside.

In large wok or skillet, melt butter. Add onions; saute 2 minutes. Add mushrooms; saute 5 minutes. Remove and set aside. In same wok, heat oil. Add reserved broccoli and garlic; stir-fry 3 minutes. Add water chestnuts; stir fry 2 minutes longer.

Blend cornstarch, sugar, salt and ginger with soy sauce. Dissolve bouillon cube in boiling water; stir into cornstarch mixture. Pour into wok. Cook and stir until mixture boils and thickens. Reduce heat and simmer, covered, until broccoli is just crisp tender, about 5 minutes. Return sauted mushrooms to wok

Heat until hot. Serve with Chinese noodles, if desired, or as a side dish.

B-man

[b-man]

Stuffed Italian Mushrooms


16 lg. fresh mushrooms
6 oz. sweet Italian sausage
1 clove garlic, crushed
3 T. olive oil, divided
2 T. minced parsley
1/4 c. grated Parmesan, Romano or Asiago cheese
1/4 c. water

Wipe off mushrooms, removing stems and shopping them fine. Reserve caps.

Remove casing from sausage if necessary; place sausage in skillet with chopped mushroom stems, garlic and 1 T. oil. Cook until lightly browned, stirring to break up meat. Add another T. of oil, parsley and cheese; mix well.

Fill mushroom cavities with filling, rounding tops. Place in shallow baking pan. Put remaining oil and water in bottom of pan. Bake at 350F, 20 minutes. Serve hot.


B-man

[b-man]

Crab Stuffed Mushrooms

Ingredients
(10 servings)

20 Large Mushrooms
Italian dressing
8 oz Crabmeat, well picked
3/4 c Fresh breadcrumbs
2 Eggs, beaten
1/4 c Mayonnaise
1/4 c Onion, minced
1 tsp. Lemon juice

Instructions

Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings.

B-man

[b-man]

Garlic-Stuffed Mushrooms

Ingredients

(4 servings)

12 ea Medium Mushrooms
3 tb Unsalted Butter
2 ea Scallions, Sliced
1 1/2 tb Coarsely Ground Pecans
1 1/2 tb Fresh Parmesan Cheese * 4 tb Unsalted Butter
1 1/2 tb Bread Crumbs 4 tb Unbleached All-purpose Fl
1/4 c Garlic Bechemel
1 x Salt (To Taste)
1 x Freshly Ground White Pepper
1 x Cayenne Pepper


Instructions

* Grate the Fresh Parmesan Cheese for this recipe. ------------------- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once.

GARLIC BECHAMEL:
2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature. 1 X Garlic Puree From 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary.

B-man

[b-man]

Mushrooms Barcelona

Ingredients

(6 servings)

2 tb Butter/margarine
1 tb Vegetable oil
8 Oz(3 cup) fresh mushrooms
1/2 c Chopped toasted walnuts
2 tb Dry sherry
1 tb Lemon juice
1 ts Grated orange/lemon peel
2 tb Chopped parsley


Instructions

Salt to taste
Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt.




B-man

[b-man]

Mushrooms Montreal

Ingredients

(4 servings)

4 Scallions or spring onions
1/2 c Light or single cream
2 tb Lemon juice
2 tb Parsley, fresh chopped
1 lb Mushrooms, peeled, stem trimmed, thinly sliced
Salt and black pepper


Instructions

Chop the scallions finely crosswise. Whisk together the cream, lemon juice, and parsley. Lightly but thoroughly mix in the mushrooms and scallions. Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing.
Serves 4 to 6
This is an easy-to-prepare dish for the quicksilver Gemini that combines the foods of Mercury (parsley and mushrooms) with a creamy coating. Because of their association with death, mushrooms are an appropriate food for the god whose duty was to conduct the souls of the dead to the under- world. Rich in minerals and vitamins, parsley helps relieve nervous conditions (often a Gemini complaint) and soothes the stomach. Serve this delicious starter with a very chilled white wine and thin slices of whole wheat bread and butter.


B-man

[b-man]

Tater-Stuffed Mushrooms

Ingredients

(30 servings)

1 lb Large mushrooms (about 30)
3/4 c Mashed potatoes, made with skim milk
1/4 c Low-fat cottage cheese
2 tb Dehydrated onion soup mix
1/2 tb Diet margarine


Instructions

Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. 2. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. 3. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. 4. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately.
Makes 30 stuffed caps.
B-man

[b-man]

Curried Mushrooms

Ingredients

1 lb (500 gm) mushrooms
2 leeks or 2 spring onions (scallions)
2 cloves garlic, crushed
1/2 teaspoon finely grated ginger
6 curry leaves
2 tsp curry powder
1 tsp salt
1 tsp garam masala( or 1/2 tsp nutmeg )
1/2 cup apple juice
2 tsp lemon juice


Instructions

Wipe mushrooms clean and cut in chunks if large. Slice leeks or onions finely. Put a few teaspoons water in a non-stick pan and fry leeks (onions), garlic, ginger and curry leaves until soft (add water as necessary). Add curry powder, salt and mushrooms, stir til mushrooms release liquid, then cover and cook on low heat 8-10 minutes. Sprinkle with garam masala or nutmeg, add applejuice and cook uncovered, stirring til heated through. Remove from heat and stir in lemon juice.


Serving

Serve with rice and whatever.

B-man

[b-man]

Baked Mushrooms

Yield: 8 Servings

Ingredients:

3 Pounds fresh sm. mushrooms
1 Small onion; chopped
1/4 Cup butter or margarine
1/2 Cup all-purpose flour
3/4 Teaspoon salt
1/8 Teaspoon pepper
1/4 Cup butter or margarine
1/4 Teaspoon garlic powder
2 1/2 Cups chicken stock
1 Cup sour cream
1 Tablespoon tomato sauce or
-ketchup
1 Tablespoon sherry (optional;
- but adds good flavor

Instructions

Saute mushrooms and onion in first amount of butter in frying pan for about
5 minutes. This may
need to be done in 2 batches. Add more butter if needed. Turn into 2 quart
casserole.

Put remaining butter into frying pan. Mix in flour, salt, pepper and
garlic powder. Stir in chicken
stock, sour cream, tomato sauce and sherry. Heat and stir until it boils
and thickens. Pour over
mushrooms. Cover and bake in 350 degree oven for about 30 minutes or until
bubbling hot.

B-man

[b-man]

Empanadas de Hongos
(Mushroom Turnovers)



Makes 12 main course empanadas

The bonus is that they freeze beautifully. To accommodate today's busy schedules, you can rely on ready-made puff pastry, as in this version of the dish.


Ingredients:

FOR THE RELLENO (filling)

1/2 stick unsalted butter
1 pound fresh, firm white mushrooms, wiped clean with a damp cloth or paper towel and finely chopped
1/4 cup chopped scallions (white part and 1 inch of the green)
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
2 tablespoons day-old bread crumbs
2 tablespoons finely chopped fresh parsley leaves or dill
8 ounces cheddar cheese, shredded

FOR THE DOUGH
2 packages Pepperidge Farm frozen puff pastry shells, thawed
1 large egg lightly beaten with 1 tablespoon water


MAKE THE RELLENO
1. Melt the butter in a large skillet over medium heat. Add the mushrooms and scallions and cook, stirring, until all the liquid from the mushrooms has evaporated. Add the cream, and cook until reduced enough to just coat the mushrooms. Remove from the heat and add the salt, pepper, and nutmeg. Toss with the bread crumbs and parsley. Let cool, then stir in the cheese.

MAKE THE EMPANADAS
1. Remove 1 pastry shell and roll it out on a lightly floured work surface into a 5- to 6-inch circle. Place 2 heaping tablespoons of the filling in the center of the circle and lightly moisten the edge of half of the circle with the egg mixture. Fold the round in half and press firmly to seal the edges. Crimp the edge with a fork dipped in flour and pierce the top with a fork to allow steam to escape. Repeat with the remaining shells and filling, then refrigerate for 30 minutes before baking.

2. Preheat the oven to 375°F (190°C).

3. Brush the empanadas with the egg mixture and bake on the upper oven rack until golden brown, about 25 minutes. Let cool for a few minutes before serving.

NOTE: These empanadas freeze very well unbaked. Freeze on baking sheets lined with waxed paper until hard, then store in covered containers. You can pop them into the oven frozen just increase the baking time by 5 minutes.


B-man

[b-man]

Mushroom Strudel


Serves 4

When feeling lazy, I use bought phyllo pastry, but if you are a skillful maker of the original strudel pastry, feel free!


Ingredients:

FOR THE STRUDEL
12 sheets phyllo pastry
1/2 stick butter, melted
1 egg, beaten

FOR THE FILLING
1 pound mixed, fresh wild and cultivated mushrooms (cleaned weight)
1 medium onion, minced
3 tablespoons butter
Lots of freshly grated nutmeg
1 tablespoon dry sherry
1 tablespoon all-purpose flour
Leaves from 1 sprig marjoram
4 tablespoons freshly grated Parmesan
Salt and pepper to taste

MAKE THE STRUDEL
1. Preheat the oven to 400°F (200°C).

2. Take 3 sheets of phyllo at a time from their package; keep the remaining sheets tightly wrapped. Brush 1 sheet on both sides with melted butter, then place it on top of another sheet, and cover with a third. Repeat 3 times, to make 4 stacks of triple-layer phyllo. Cover with a damp cloth while you prepare the filling.

MAKE THE FILLING
1. Make sure the mushrooms are dust- and sand-free, wash if necessary (it rarely is), and trim if need be. Cook the onion in the butter and, when soft, add the mushrooms with the nutmeg. Sauté for 3 to 4 minutes. Add the sherry and evaporate the alcohol by cooking over low heat for 2 to 3 minutes. Stir in the flour, marjoram, and some salt and pepper, and let cool. The mixture will be moist.

2. Grease a baking sheet with butter and lay one of the 4 stacks of phyllo on it. Brush the edges with beaten egg. Put one-fourth of the mushroom mixture on the center of the phyllo and add1tablespoon Parmesan. Fold in the sides, then fold over and over into a neat parcel. Brush with beaten egg, turn over so that the seam is on the bottom, and brush with egg again. Repeat to make 3 more strudels.

3. Bake in the preheated oven for 15 minutes. Serve warm.


B-man

[b-man]

Portobello Mushroom Gravy



1 can brown gravy
1/2 Vidalia onion finely diced
2 cloves garlic finely minced
1 portobello mushroom cap finely chopped
1 tablespoon chopped parsley
1 tablespoon olive oil
1 tablespoon balsamic vinegar



Saute the onions, garlic, parlsey and mushrooms in the olive oil till the onions are soft. Mix in the can of brown gravy and balamic vinegar. Bring to a boil. Lower heat and simmer for 5 minutes. Serve.
B-man

[b-man]

Mushroom Ratatouille

16 SERVINGS

1 pound fresh white mushrooms
2 large onions
1 medium eggplant
2 medium zucchini
1 large sweet red bell pepper
2 large ripe tomatoes
2 tablespoons olive oil
4 teaspoons finely chopped garlic
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Cut mushrooms and onions in thick slices and eggplant, zucchini, red bell
pepper and tomatoes in 1-inch cubes. In a large saucepot (preferably
nonstick), heat oil over medium heat. Add onions and garlic; cook and stir until lightly browned, about 5 minutes. Stir in mushrooms, eggplant,
zucchini, bell pepper, tomatoes, Italian seasoning, salt and black pepper.
Cover and cook, stirring occasionally, just until the vegetables are tender, about 15 minutes. Serve hot or at room temperature.

B-man

[b-man]

Apple Stuffed Mushrooms


Yield: 32 Servings

Ingredients:

32 lg Mushrooms, fresh
Vegetable cooking spray
3 tb Celery; finely chopped
1/2 c Apple; minced
2 tb Fine, dry breadcrumbs
1 tb Parsley, fresh; chopped
2 tb Walnuts; finely chopped - toasted
1 tb Blue cheese; crumbled
2 ts Lemon juice

Clean mushrooms with damp paper towels. Remove stems; finely chop 1/3 cup of stems, reserving remaining stems for another use. Set mushroom caps aside. Coat a small skillet with cooking spray; place over
medium-high heat until hot. Add 1/3 cup reserved chopped mushroom
stems and celery; saute 2 minutes or until tender. Combine celery
mix, apple and next 5 ingredients in a small bowl; stir well. Spoon
1-1/2 ts apple mix into each reserved mushroom cap. Place mushrooms
in a 15x10" jelly roll pan; bake at 350~ for 15 minutes.

B-man

[b-man]

Asian Stuffed Mushrooms



Yield: 6 Servings


1 lb mushrooms -- large ones
2 TB canola oil
3 lg garlic cloves -- peeled and minced
2 TB ginger -- peeled and minced fresh
3/4 c red bell pepper -- finely chopped (1 md. pepper)
1 stalk bok choy -- chopped (1/2 cup)
1 ts sesame oil
1 TB tamari -- or soy sauce
1/2 ts salt
1/2 c fresh bread crumbs
1/4 ts chili paste with garlic
3 scallions -- thinly sliced
1 TB fresh lemon juice

Preheat the oven to 375 F degrees. Grease a baking pan.

Pull the stems from the mushroom caps and chop them finelv. Place the
caps in the prepared baking pan.

Heat the canola oil in a skillet over medium heat. Saute' the garlic
ginger. and red bell pepper just until tender, about 3 minutes. (Stir
in a tablespoon or two of water if the ginger begins to stick.)

Stir in the chopped mushroom stems and the bok choy. Cook until the
mushrooms are tender and the liquid has evaporated, about 5 minutes
more.

Remove the pan from the heat, and stir in the sesame oil, tamari salt,
bread crumbs, chili paste, scallions, and lemon juice.

Using a teaspoon, stuff the mushroom caps with the filling. Bake for
20 to 25 minutes, until the caps are tender. Serve immediately.

B-man

[b-man]

Clam Stuffed Mushrooms


Ingredients:

2 doz mushrooms, stemmed and cleaned
1/2 lb. Bacon, diced and fried crisp
4 green onions, chopped fine
1 sm can chopped clams, drained
1 Tbsp. Parsley Flakes
pepper to taste
1 8oz pkg. cream cheese
3/4 c. Cheddar Cheese, shredded
1 c. soft diced bread crumbs
1 tsp. salt
1/2 tsp. garlic powder
3 Tbsp. Butter

* Saute in butter chopped green onion and chopped stems from
mushrooms until soft.
* Add clams and saute until well blended.
* Add sauteed ingredients to creamed cheese, bread crumbs, cheddar
cheese and seasonings.
* Mix together. Spoon mixture into musrooms and mound.
* Put in lightly buttered pan and bake at 350 degrees for 6
minutes. Then put under the broiler and lightly brown.
Serve immediately.

B-man

[b-man]

Creamy Baked Mushrooms


Ingredients:
1 lb. fresh mushrooms
3 1/2 T. all-purpose flour
1 1/2 t. chicken bouillon granules
1 c. milk
Dash hot sauce
2 T. chopped chives, divided
1/3 c. sour cream


Clean mushrooms with damp paper towels. Place
mushrooms in an ungreased 1 1/2-qt casserole; set
aside. Combine flour and bouillon granules in a
small saucepan; gradually add milk, stirring
until smooth.
Add hot sauce and 1 T. chives. Cook over
medium heat, stirring constantly, until thickened
and bubbly. Pour mixture over mushrooms. Bake
mushrooms at 350 degrees F. for 25 min. Remove
from oven; add sour cream, and sprinkle top with
remaining chives.

Makes 6 servings

[b-man]

Mushrooms Barcelona

Yield: 6 Servings

2 tb Butter/margarine
1 tb Vegetable oil
8 Oz(3 cup) fresh mushrooms
1/2 c Chopped toasted walnuts
2 tb Dry sherry
1 tb Lemon juice
1 ts Grated orange/lemon peel
2 tb Chopped parsley

Salt to taste

Melt butter with oil. Add mushrooms; saute over medium high heat
until just tender. Add walnuts, sherry, lemon juice and citrus peel;
cook 1 minute. Sprinkle with parsley; season with salt.

B-man

[b-man]

Mushroom Burgers

Serve these mushroom burgers on buns with lettuce, onion, tomato, and provolone cheese.

yield: 6 servings.


INGREDIENTS:
1 pound fresh mushrooms, sliced
1 large onion, minced
2 slices white bread, finely diced
2 tablespoons oyster sauce
1 egg
salt to taste
ground black pepper to taste


Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
Coat skillet with cooking spray, and place over medium heat. Spoon mixture into skillet in 6 equal amounts. Brown one side, flip over, and brown other side. Serve.

B-man

[b-man]

Mushroom Risotto

Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.

Yield: 4 servings.




INGREDIENTS:
1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese


Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

B-man

[b-man]

Portobello Mushroom Stroganoff

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Yield: 4 servings.


INGREDIENTS:

3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles

--------

Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

B-man

[karenpike]

STUFFED MUSHROOMS

24 medium mushrooms
6 T. butter, dividied
1/4 c. onion, chopped
1/4 tsp. garlic salt
1 (3oz) pkg. cream cheese, softened
3 T. Parmesan cheese, grated
2 tsp. dry parsley
1 c. herb seasoning stuffing mix

Remove stems from mushrooms. Chop enough stems to make 1 c. and set aside. In medium saucepan over medium heat, melt 2 T. butter. Brush mushroom caps with butter and place top-side down in shallow baking pan. In same saucepan, heat remaining butter; add chopped mushrooms stems, onion and garlic salt, and cook until tender. Stir in cream cheese, Parmesan cheese and parsley; add stuffing mix. Spoon about 1 T. stuffing mixture into mushroom cap. Bake at 425 degrees for 10 minutes or until mushrooms are heated through.

[Aline]

Mushroom Sauce

1/3 cup butter
3/4 cup sliced mushrooms
3/4 cup onion, finely chopped
1-1/2 tsp flour
3/4 tsp salt
1/8 tsp pepper
1/8 tsp thyme
1-1/2 cups beef broth
3/4 cup red wine, such as burgundy
1-1/2 tsp wine vinegar
1-1/2 tbsp tomato paste
1-1/2 tsp parsley, chopped

Heat butter in skillet. Add mushrooms and cook over medium heat until lightly browned and tender, stirring occasionally.

Remove mushrooms, with a slotted spoon, allowing butter to drain back into skillet; set aside.

Add onion and cook 3 minutes; blend in flour, salt, pepper and thyme. Heat until mixture bubbles. Remove from heat.

Gradually add, stirring constantly, beef broth, wine, vinegar. Cook rapidly until sauch thickens.

Blend in mushrooms, tomato paste and parsley. Cook about 3 minutes.

Serve slices of beef tenderloin with sauce spooned over individual servings.

[Anonymous]

I haven't met a mushroom I didn't like and these are no exception. Loaded with garlicky flavor. M,mm good!

Title: Marinated Mushrooms
Categories: Salads
Yield: 6 servings

1 Envelope Italian dressing mix 4 cl Garlic-minced
1/3 c Tarragon vinegar 1 md Onion-sliced
2 T Water 6 dr Tabasco
2/3 c Salad oil 16 oz Canned button
1 T Sugar mushrooms

Shake dressing mix, vinegar and water in tightly covered large
jar. Add salad oil, garlic & Tabasco. Cover & shake to mix.
Drain mushrooms. Add onions & mushrooms to oil mixture.
Shake well to distribute marinade. Refrigerate over nite.
Serve with slotted spoon to leave excess oil behind.

[LONDONROSE]

12 mushroom cleaned and stems removed
2 tbs tomato paste
sharp cheddar cheese
ground pork
butter
sherry or wine
heavy cream
salt and pepper

remove stem
place a small dalap of tomato paste in each cap
place a small piece of cheese
form pork in to meatball sizes ball big enough to fit in cap and place inside cap
pour apx 1/4 cup sherry and 1/2 cup cream in oven proof pan
place mushrooms in pan
take pieces of butter and place around mushrooms salt and pepper
bake at 375 until brown and cooked apx 30 minutes
baste mushrooms with sauce and serve

[Kitchen Witch]

CHINESE STUFFED MUSHROOMS

Yields: 2 Dozen



24 fresh mushrooms (about 1 lb.)

FILLING:
6 oz. uncooked boneless lean pork
1/4 cup whole water chestnuts drained
3 green onions
1/2 small red or green bell pepper seeded
1 stalk celery
1 teaspoon cornstarch
1 teaspoon fresh ginger root peeled
2 teaspoons rice wine or dry sherry
1 teaspoon soy sauce
1/2 teaspoon hoisin sauce
1 egg white
3 cups vegetable oil
1/2 cup flour

BATTER:
1/2 cup cornstarch
1/2 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup milk
1/3 cup water



FOR MUSHROOMS: Clean mushrooms by wiping with damp cloth. Remove stems, chop stems finely and transfer to large bowl.

FILLING: Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoisin sauces and egg white. Mix well. Place ½ cup flour in small bowl.

Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375* F. Carefully dip caps in flour then in batter, coating completely. Fry a few at a time for 5 minutes or until golden. Drain on absorbent paper.

[trufflicious]

If your budget can manage it, shavings of fresh white truffle would be an excellent subsitute for the white truffle oil but the flavour is very strong so you just need the smallest amount.

Originally Posted by salywayn

Wild Mushroom Risotto

Wild Mushroom Risotto gets its deep flavor from a combination of dried and fresh mushrooms. A little drizzle of white truffle oil right before serving is delicious.
Serves two as a main course.

• 3 cups chicken stock; more if needed
• 1 oz. dried porcini soaked for 30 minutes in 1 cup warm water; mushrooms chopped, soaking liquid strained and reserved
• 4 Tbs. butter
• 3/4 cup arborio rice
• 2 cups assorted fresh wild mushrooms, cleaned, trimmed, and coarsely chopped
• 2/3 cup dry white wine
• Salt to taste
• 1/4 cup chopped flat-leaf parsley
• 2 Tbs. freshly grated Parmigiano-Reggiano

1. Heat the chicken stock along with the reserved strained porcini soaking liquid; lower the heat to a simmer.
2. In a medium, heavy-gauge saucepan over medium-high heat, melt 2 Tbs. of the butter. Stir in the rice, toasting just until it starts to sizzle and pop, about 1 min. It should not color. Stir the porcini and the fresh mushrooms into the rice. Stir in the wine.
3. When almost all the liquid has disappeared, after about 2 min., add just enough hot stock to cover the rice. Lower the heat to maintain a vigorous simmer; stir occasionally. When the stock is almost gone, add enough to cover the rice, along with a pinch of salt. Check on the risotto every 3 or 4 min., giving it an occasional stir to make sure it isn't sticking to the bottom of the pan and adding just enough stock to cover the rice when the liquid has almost disappeared.
4. Continue this way until the rice is just al dente, about 20 min. total cooking time. Bite into a grain; you should see a white pin-dot in the center.
5. Take the risotto off the heat. Add the remaining 2 Tbs. butter; stir vigorously for a few seconds. Add the parsley, cheese, and more salt, if needed.
6. The risotto should be moist and creamy, not runny. Stir in more stock to loosen the risotto, if you like. Serve immediately.