Tag Archives: mushroom

WILD RICE AND MUSHROOM CASSEROLE

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  • 1  8 oz package of wild rice cooked

  • 2 large onions chopped

  • 1 stalk of celery chopped

  • 1 medium can mushrooms drained and chopped/sliced

  • 1  ½ # soft cheese (Monterey jack)

  • Coffee cream

Sauté onions and celery in butter until transparent, but not browned.  Add mushrooms, cheese and rice.  Mix well. Pour into Pyrex baking dish.  Add
cream to almost cover.  Bake covered at 375 degrees for 40-50 minutes

STUFFED MUSHROOMS

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  • 1 # mushrooms

  • 2 T. bacon drippings

  • ¼ cup chopped onion

  • 1 minced clove garlic

  • ½ cup finely chopped ham or bacon

  • ½ cup bread crumbs

  • 2 T parmesan cheese

  • 1 egg

  • 1 T parsley chopped

  • ½ t oregano

  • ½ t salt

  • Freshly ground pepper

Pour boiling water over mushrooms.  Let stand 15 minutes then remove stems.  Actually, I try to remove stems dry so they don’t get too watery.  Chop stems.  Sauté onion, garlic, ham/bacon and mushroom stems in oil.  Add bread crumbs, cheese, egg and seasonings.  Stuff caps.  Bake 425 degrees for about 10-15 minutes.

MUSHROOMS ON TOAST POINTS

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  • 2 T. butter melted

  • 2 T. flour

  • ½ cup milk (try cream or half & half)

  • ¾ t. curry

  • 1 egg slightly beaten

  • 1 to 1 ½ t. Worcestershire sauce

  • 1 cup finely chopped mushrooms

  • ½ t. salt

  • 1/8 t. pepper

Mix flour and curry with melted butter over stove.  Gradually add milk and remove
from heat.  Add remainder of ingredients.  Spread over toast triangles and broil. 

MUSHROOM TURNOVERS

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Dough

  • 1 cup butter

  • 1 package of cream cheese (8 oz)

  • ½ t. salt

  • 2 cups flour

Mix butter, cheese and salt.  Add flour.  Form dough into an 8 x 6 rectangle on a piece of wax paper.  Wrap and chill overnight.  Remove 8-10 minutes before rolling.  Divide into half and roll each half into a 9”x 6” rectangle.  Fold over in
thirds.  Roll fold again.  Roll to 1/8” thickness and cut into 2 ½” rounds.  Fill and brush with wash of 1egg yolk and 2 T. cream.

Filling

  • 2 cans mushrooms (4 oz cans) chopped very finely

  • ½ cup onion chopped finely

  • 2 T. butter

  • ½ t. salt

  • 1/8 t. white pepper

  • 1 t. lemon juice

  • 2 T. flour

  • ½ cup light cream

  • 1 T. sherry or dry vermouth

Sauté onions and butter.  Add remainder of ingredients and stir well.

MUSHROOM SOUP

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  • 1 stick unsalted butter

  • 1 small onion diced

  • 1 small leek (white only) diced

  • 1 small celery stalk diced

  • 1 small potato peeled and diced

  • 2 # fresh mushrooms

  • 4 cups chicken stock

  • ½ cup heavy cream

  • Salt and pepper

Melt 6 T butter and sauté onion, leek, celery, and potato for 15 minutes.  Add
mushrooms.  Cook 10 minutes.  Add chicken stock, bring to boil, reduce heat
and simmer 30 minutes.  Using a strainer or slotted spoon, transfer all solid material to processor.  Puree.
Put pureed solids back into broth. Add remaining butter and cream just before serving.

WARM MUSHROOM SALAD

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  • 1 pound of cremini mushrooms

  • 2 T. unsalted butter

  • 4 T. olive oil divided

  • 1 t. kosher salt

  • ½ t. freshly ground pepper

  • 4 bunches of fresh arugula, washed and spun dry

  • 8 slices good Italian prosciutto

  • 2 T. sherry wine vinegar

  • Chunk of Parmesan cheese

  • 8 sun-dried tomatoes in oil, drained and julienned

  • Fresh flat-leaf parsley leaves

Clean the mushrooms.  Remove and discard stems and slice the caps.  In a large sauté pan, heat the butter and 2 T. of the olive oil until bubbly.  Add mushrooms, salt, and pepper to the pan and sauté for 3 minutes over medium heat, tossing frequently.  Reduce the heat to low and sauté for another 2-3 minutes, until cooked thoroughly.
Meanwhile, arrange the arugula on four plates and cover each portion
with 2 slices of prosciutto.  When the mushrooms are cooked, add the sherry vinegar and the remaining 2 T. of live oil to the hot pan.  Spoon the mushrooms and sauce on top of the prosciutto.  With a vegetable peeler, make large shavings of cheese on top of the hot mushrooms.
Sprinkle with the sun-dried tomatoes, parsley leaves, salt and pepper
and serve warm. Serves 4