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Mushrooms and More
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Cooking For Fun


Kaleidoscope Mushroom Salad
20 oz fresh white mushrooms, sliced (about 6 cups)
Basil Vinaigrette
8 oz snow peas, cut diagonally in 1/4 strips (about 3 cups)
1 cup coarsely chopped watercress
1 cup diced red onion
1 cup corn kernels
1/2 cup diced pimientos
Radicchio lettuce
Belgian endive
Romaine lettuce (inner leaves)
4 oz blue cheese, crumbled (about 1 cup)

In a large bowl marinate mushrooms in Basil Vinaigrette for 30 minutes. Add snow peas, watercress, red onion, corn and pimientos; toss gently; if desired, remove a few mushrooms for garnish. For each serving, in the center of a plate, make a cup using about 3 radicchio leaves. Alternately place endive and Romaine lettuce leaves, radiating from the cup. Fill cup with mushroom-vegetable mixture. Top with blue cheese and garnish plate with reserved sliced mushrooms. Serve as an appetizer or main dish. Yield: 4 to 8 portions

CFF Shared by Sandy

Linguine with Exotic Mushrooms
6 oz linguine, uncooked
4 oz button mushrooms
4 oz wild mushrooms (shiitake, cremini or oyster)
1 tbsp butter or margarine
2 tbsp chopped fresh parsley
1/4 cup low-fat sour cream
1/4 cup skim milk
Salt and freshly ground pepper, to taste

Prepare pasta according to package directions. While pasta is cooking, wipe all the mushrooms clean with a paper towel. Trim the stem end from the mushrooms. (Remove all of the stems if you are using shiitakes.) Slice mushrooms 1/4-inch thick. Melt the butter or margarine over low heat in a large skillet with a tight-fitting lid. Add mushrooms and parsley, cover skillet and let mushrooms cook until they are completely tender and have released their liquid, about 15 minutes. Check the mushrooms once or twice during cooking to make sure they are not browning. Whisk the sour cream and milk in a small bowl until smooth. Just before draining the pasta, mix 1/4 cup of the pasta cooking water into the sour cream mixture. Drain the pasta and transfer it to the skillet. Add the sour cream mixture and heat to boiling. Add salt and pepper to taste. Boil together one minute, tossing pasta to coat with sauce and to evenly distribute mushrooms. Divide pasta between two plates, spooning extra sauce on top. Serve immediately.

CFF Shared by Sandy

Mushroom Pasta Salad 
8 oz (about 3 cups) shell-shaped pasta
10 oz (about 3 cups) fresh white mushrooms, sliced
3/4 cup bottled creamy garlic salad dressing
3/4 cup chopped sweet red bell pepper
3/4 cup sliced celery
1/2 tsp salt

In a large pot of salted water cook pasta according to package directions. Meanwhile, place mushrooms in large colander; place colander in a sink. When pasta is cooked "al dente," pour pasta along with the water over the mushrooms; drain well. Transfer to a medium-size serving bowl. Add dressing, bell pepper, celery and salt; toss to coat; serve immediately. Serves 4. 

CFF Shared by Sandy

Roasted Red Pepper Stuffed Mushrooms 
12 lg (about 12 oz) fresh white mushrooms
3 tbsp olive oil, divided
1/2 cup diced roasted red peppers (from a 7-oz jar)
1 tsp minced garlic
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp dry white wine
1/4 cup shredded smoked Gouda cheese
2 tbsp unseasoned dry bread crumbs

Preheat oven to 350 F. Separate mushroom caps from stems; set aside. On a shallow baking pan place caps rounded side up. Using 2 tablespoons of the olive oil, brush outside of mushrooms; turn mushrooms cavity side up; set aside. Chop mushroom stems (makes about 3/4 cup). In a small skillet heat remaining 1 tablespoon olive oil until hot. Add chopped mushroom stems; cook, stirring frequently, until golden, about 3 minutes. Stir in roasted peppers, garlic, salt and black pepper; cook and stir, until garlic is fragrant, about 2 minutes. Add wine; cook, stirring constantly, until evaporated, about 1 minute. Remove from heat; stir in cheese and bread crumbs. Fill reserved mushroom caps with sauteed mushroom mixture, dividing evenly. Bake until mushroom caps are tender, about 15 minutes.

CFF Shared by Sandy

Cheese-Topped Mushrooms
1 lb bulk pork sausage
1 lb fresh mushrooms
1 clove garlic -- minced
2 tbsp chopped parsley
1 1/2 cups  shredded Cheddar cheese (6-oz)
Chopped pimiento (optional)
Fresh snipped parsley (optional)

Rinse mushrooms and pat dry; remove stems. Chop stems. Combine stems, sausage, garlic and chopped parsley in a medium skillet; cook until sausage is browned, stirring often. Drain pan drippings. Stir in cheese, mixing well. Fill mushroom caps with sausage mixture. Place in a 13×9×2-inch baking dish. Bake at 350 F for 20 minutes. Garnish with pimiento and snipped
parsley, if desired.

CFF Shared by Sandy

Baked Chicken with Mushrooms
8 chicken breast halves, boneless, skinless
8 slices bacon
1/2 lb mushrooms, sliced
Salt and pepper, to taste
1/2 cup butter or margarine, melted
1/4 cup flour
3/4 cup chicken broth
1/2 cup cream
1/4 cup white wine

Use bacon to wrap mushrooms around chicken breasts and secure with toothpicks. Sprinkle with salt and pepper. Pour 1/2 of the butter in a baking dish, place chicken in dish and drizzle with remaining butter. Cover and bake at 400 F for 45 minutes.  Remove the cover and return to oven to crisp for an additional 15 minutes. Remove chicken from pan and keep warm while making sauce. Pour liquid from baking dish into a saucepan. Add flour and whisk into a paste. Add chicken broth and stir until thickened. Add wine and cream and stir over low heat until thick and smooth. Taste and adjust seasonings. Pour over chicken and serve. Source: The 50 Best Chicken Recipes Cookbook.

CFF Shared by Faye

Beef and Mushroom Stew
1 lb beef stew, cut into 1" cubes
Nonstick cooking spray
1 cup onion, chopped
2 tbsp flour
1/4 tsp salt
1/4 tsp pepper
3 cups button mushrooms, cut in half
1 cup dry vermouth
1 cup chicken broth
3 tbsp orange juice
1 tsp dried basil
1/2 tsp dried thyme
3 cloves garlic, minced
1 (14 oz) can diced tomatoes, undrained

Coat large skillet with nonstick cooking spray, place over medium-high heat until hot. Add beef and onion; saute 5 minutes. Combine flour, salt and pepper, sprinkle over beef mixture, and cook 1 minute, stirring constantly. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, 40 minutes or until beef is tender, stirring occasionally. Source: Dallas Morning News 10/9/96.

CFF Shared by Faye

Beef and Mushrooms
2 lb boneless beef, cut in 3/4" cubes
3 tbsp cooking oil
3 med carrots, chopped
1/2 cup chopped onion
1 (3 oz) can sliced mushrooms, drained
1 tsp salt
1 (18 oz) can tomato juice
2 tbsp prepared mustard

In a large skillet, brown beef quickly in hot cooking oil. Place carrots, onion, and drained mushrooms in crockery cooker. Add browned meat; sprinkle with salt. Combine tomato juice and mustard. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 8-10 hours. Stir the soup well before serving. Ladle into soup bowls. Source: Better Homes and Gardens Crockery Cooker.

CFF Shared by Faye

Cheese and Mushroom Oven Omelet
2 tbsp butter or margarine
2 cups fresh mushrooms, sliced
6 eggs
1/3 cup milk
1/8 tsp pepper
1 1/2 cups cheddar cheese, shredded
1/4 cup cooked bacon, crumbled

Heat oven to 350 F. In 10 inch skillet melt butter; add mushrooms. Cook over medium heat, stirring occasionally, until mushrooms are tender (4-6 minutes); drain. Set aside. In medium bowl, combine eggs, milk, flour and pepper. Beat with wire whisk or fork until frothy. Stir in 1 cup cheese, bacon and mushrooms. Pour into buttered 9 inch square baking dish. Sprinkle with remaining cheese. Bake for 20-25 minutes or until eggs are set in center. Source: Land o' Lakes Easy-to-Elegant Breakfasts and Brunches.

CFF Shared by Faye

Chicken Marsala with Mushrooms #1
3 tbsp flour
1/2 tsp pepper
4 chicken breast halves, boneless, skinless, thinly pounded
4 tbsp butter or margarine
1 tbsp vegetable or canola oil
1/2 cup onion, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
3 tbsp Marsala wine
2/3 cup beef stock
Salt, to taste

Mix flour and pepper in a shallow dish. Dredge chicken in flour mixture to coat; shake off excess. In a large frying pan, heat 2 tablespoons of the butter in oil over medium heat. Add chicken and cook until lightly brown, about 3 minutes a side. Remove and keep warm. Add onion and garlic and saute until onion is tender, about 3 minutes. Add mushrooms and cook until they are lightly browned, 3-5 minutes. Return chicken to pan, stir in Marsala and beef stock. Bring to a boil, reduce heat, and simmer until liquid reduces by one-third. Whisk in remaining butter. Season with salt and additional pepper to taste. Serve with buttered, parsleyed noodles. Source: 365 Ways to Cook Chicken.

CFF Shared by Faye

Crab Meat with Mushrooms
1/2 lb mushrooms
5 tbsp butter
3 tbsp flour
Salt and pepper, to taste
1 1/2 cups milk
1 tbsp Old Bay seafood seasoning
1 cup cooked crabmeat
2 tbsp pimientos, minced
2 cups avocado, cubed
1/2 cup sharp cheddar cheese, grated

Clean mushrooms and saute in 2 tablespoons melted butter. Melt remaining butter, blend flour and seasonings, add milk and cook over low heat until thick, stirring constantly. Add crab meat, mushrooms, pimento and avocado. Pile into sea shells or small baking dishes. Top with grated cheese and cook for 20-25 minutes at 350 F. Serve with tossd garden salad and hot rolls. 

CFF Shared by Faye

Hidden Mushroom and Bacon Wraps
1 (8 oz) can buttermilk biscuits
5 slices cooked bacon, cut in fourths
10 whole mushrooms

Heat oven to 450 F. Grease cookie sheets. Press or roll each biscuit into 3" circle. Place 1 piece bacon on each biscuit; top with 1 mushroom and 1 additional bacon piece. Wrap each biscuit around mushrooms and bacon to enclose; pinch edges to seal. Place, seam side down, on greased cookie sheet. Bake at 450 F for 7-10 minutes or until golden brown. Let stand 5 minutes before serving. Serve warm with barbecue sauce or mustard as dipping sauce, if desired. Source: Pillsbury Classic Cookbooks Appetizers & Snacks.

CFF Shared by Faye

Mushrooms and Broccoli Stir Fry
1 lb fresh mushrooms, cut in half OR
2 cans whole mushrooms, 6 - 8 oz. each
1 bunch broccoli, cut into 1/2" pieces
4 tablespoons butter or margarine
1/2 cup onions, chopped
3 tablespoons vegetable or canola oil
1 clove garlic, minced
1/3 cup canned water chestnuts, sliced
1 tablespoon cornstarch
1 tsp sugar
1/2 tsp salt
1/4 tsp ginger, ground
1 tbsp soy sauce
1 chicken bouillon cube
3/4 cup boiling water

Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms; set aside. Rinse and trim broccoli; cut stems in 1/2" pieces and cut tops into small flowerettes; 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 saute mushrooms to wok.  Heat until hot. Serve with Chinese noodles, if desired.

CFF Shared by Faye

Salisbury Steak with Mushroom Gravy
Salisbury Steak:
1 lb ground beef
1/3 cup onion, finely chopped
1/4 cup saltine cracker crumbs
1 egg white, slightly beaten
2 tbsp milk
1 tbsp prepared horseradish
1/4 tsp salt
1/8 tsp pepper
Mushroom Gravy:
1 (12 oz) jar brown beef gravy
4 oz mushrooms, sliced
2 tbsp water

In medium bowl, combine Salisbury Steak ingredients, mixing lightly but thoroughly. Shape into 4 oval 1/2-inch-thick patties. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet; cook 7-8 minutes or until no longer pink and juices run clear, turning once. Remove from skillet; keep warm. In same skillet, combine gravy ingredients. Cook over medium heat 3-5 minutes or until mushrooms are tender. Serve over Salisbury Steak and mashed potatoes, if desired. Source: Texas Beef Council.

CFF Shared by Faye

Tarragon Sirloin Tip with Mushrooms
1 tbsp butter or margarine
1 1/2 cups mushrooms, sliced
1/4 cup green onions, chopped
1 tsp dried tarragon
2 cups beef broth, divided
3 tbsp flour
2 lb beef sirloin tips
Hot cooked egg noodles

Melt butter in a large skillet over medium high heat. Add mushrooms, green onions and beef. Cook, covered, stirring occasionally, until beef is browned, about 10 minutes. Reduce heat to medium low. Sprinkle tarragon over beef and vegetables in skillet. Combine 1/4 cup beef broth and flour in a small bowl, stir until smooth. Pour flour mixture over beef in skillet, stir. Cook, stirring continually, about 2 minutes. Stir in remaining beef broth. Cook, stirring continually until sauce thickens, about 5 minutes. Serve over egg noodles. Source: Easy Everyday Cooking.

CFF Shared by Faye

Veal Paprika
2 lb veal
2 cloves garlic, minced
2 tbsp paprika
1 tsp salt
1 tsp sugar
1/2 cup onion, finely chopped
1/2 lb fresh mushrooms, sliced
1 cup sour cream
1 (8 oz) pkg cooked wide egg noodles

Brown veal in oil along with garlic cloves. Discard cloves. Add veal, paprika, salt, sugar and onion to crockpot. Cook at LOW 6 hours. Saute mushrooms; add to crockpot. Add sour cream 1 hour before serving. Serve with wide egg noodles.

CFF Shared by Faye

Avocado, Tomato, and Mushroom Salad
Recipe By: Faye Berger
Serving Size: 4
2 tomatoes, sliced
2 avocados, sliced
1/3 cup olive oil
12 mushrooms
1 tbsp garlic, finely minced
1 tbsp shallot, finely minced
1/4 cup red wine vinegar
Salt and pepper, to taste
Fresh ground black pepper

Slice the tomatoes and avocados from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads.

CFF Shared by Faye

Peppery Portabellas with Pasta 
1 lb portabella mushrooms*
12 oz fettuccini pasta (uncooked)
4 tbsp olive oil, divided
1 tsp salt, divided
3/4 tsp ground black pepper
1 tbsp minced garlic
1/4 tsp crushed red pepper
1 can (15 oz) crushed tomatoes in puree
1 cup chicken or vegetable broth
8 oz (about 1-1/2 cups) fresh asparagus or green beans, sliced
diagonally in 1-inch pieces

Bring a large covered pot of water to a boil. Meanwhile, slice portabellas; halve each slice. To boiling water add fettuccini; cook until barely tender, about 10 minutes. In a large nonstick skillet, heat 2 tablespoons of the oil over high heat. Add mushrooms; cook and stir about 5 minutes. Sprinkle with 1/4 teaspoon salt and the black pepper. Remove to a plate; cover loosely to keep warm. In the same skillet, heat remaining 2 tablespoons oil. Add garlic, red pepper and remaining 3/4 teaspoon salt; cook and stir over medium heat until garlic is golden, 1 to 2 minutes. Immediately add crushed tomatoes and chicken broth. Bring to a boil; reduce heat to medium and simmer uncovered to blend the flavors and thicken the sauce, about 5 minutes. Add asparagus; cover and cook until barely tender, about 1 minute. Stir in cooked mushrooms and any accumulated liquid. Drain pasta; place in a large serving bowl or in individual bowls. Spoon mushroom mixture over pasta. Sprinkle with chopped parsley, if desired. Serves 4.

*If using portabellas with stems, remove stems, trim and thinly slice. For a lighter colored sauce, scrape out mushroom gills with a spoon.

CFF Shared by Sandy

Toasted Mushroom Sandwiches 
1 lb mushrooms
4 tsp onion, minced
8 tbsp butter or margarine, melted
2 tbsp light cream
1/4 tsp salt
1/8 tsp paprika
12 slices white bread

Chop mushrooms very fine. Sauté onion in 2 tbs. butter until golden brown. Add mushrooms, cream, salt and paprika. Cook about 2 minutes. Use as filling between slices of bread. Brush outside of each sandwich with some of the remaining butter and toast on both sides. Serves 6.

CFF Shared by Sandy

Hungarian Fennel with Mushrooms
2 tbsp olive oil
2 cloves garlic, minced
2 shallots, finely chopped
3 fennel bulbs, trimmed and cut into thin slices
1/2 cup water
2 tsp lemon juice
1 tbsp butter
1 lb mushrooms, stems removed and quartered
3/4 cup low fat sour cream
2 tbsp minced fresh fennel tops
Salt and freshly ground pepper to taste
Garnish:
1 tsp sweet fresh paprika
1/4 cup chopped parsley

In a large skillet heat oil and add garlic and shallots. Saute until softened, about 2 to 3 minutes. Add fennel, water, and lemon juice. Cover and simmer for 8 to 10 minutes until fennel is tender-crisp. If any liquid is remaining in skillet, cook uncovered until absorbed. Add butter to skillet, then stir in mushrooms and sauté until they are soft. Add sour cream and fennel tops. Cook until just heated through. Add salt and pepper to taste. Sprinkle paprika and parsley over top before serving. Serves 4 to 6.

CFF Shared by Tonia

Harvey's Stuffed Mushrooms
8 sundried tomato halves
Ricotta Filling:
1 cup fresh low-fat ricotta cheese
1 small bunch spinach, washed, stems removed, finely chopped, about 1 1/2 cups
2 cloves garlic, minced
3 tbsp freshly grated Parmesan cheese
1/2 cup shredded jack cheese
1 tbsp chopped fresh basil
Salt and pepper to taste
2 dozen large mushrooms, (stems removed and saved for another use)
Olive oil
2 oz crumbled feta cheese

Soak sundried tomatoes in boiling water to cover for 10 minutes. Drain, discard water and coarsely chop. Combine filling ingredients, mix in sundried tomatoes and season with salt and pepper to taste. Preheat over to 350 F. Brush mushrooms very lightly with oil. Arrange on a baking sheet, cup side down. Bake for 12 minutes. Pour off any liquid. Stuff each drained cap with ricotta filling mixture. Sprinkle feta cheese over top of filled caps. Bake 10 to 15 minutes more, or long enough to heat filling through, then place under broiler until lightly browned. Makes 24 caps.

CFF Shared by Tonia

Broccoli-Mushroom Salad 
Serves 6
1 bunch broccoli 
1 lg red onion, chopped 
1/2 lb fresh mushrooms, trimmed and sliced 
6 hard-boiled eggs, cut in wedges 
Garlic power and salt to taste 
1 cup mayonnaise 
2 tbsp prepared mustard 
1/2 cup whole salted cashews 
 
Wash broccoli and cut into bit-size pieces, stems and all. Put all  vegetables and eggs in a large bowl; sprinkle with garlic powder and  salt. In a small bowl, mix mayonnaise and mustard. Pour over vegetable mixture; toss. When serving, sprinkle with cashews.

CFF Shared by Sandy




 

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