Mushroom Recipes

Everyone knows the best thing about mushrooms—they are a delicious and extremely versatile food.

Here are some recipes to try if you’re looking for a great, new way to enjoy mushrooms. Appetizers

Stuffed Mushrooms

Cut the stems off five large mushroom caps and par-boil. (reserve ½ cup mushroom stock)

Stuffing:

One ounce minced garlic, one green pepper, three ribs celery, one red pepper, one carrot, six ripe olives, one medium onion, pinch of sage, rosemary and thyme

Preparation:

Finely dice all ingredients, then saute in two ounces of olive oil until onions are transparent. Toss into mixture ¼ cup seasoned bread crumbs. Stuff mushroom caps and place in a one inch deep baking dish. Cover with cheese sauce and bake at 350 degrees for 10 minutes.

Cheese Sauce:

½ cup mushroom stock from par-boiling two ounces roux (one ounce butter and one once flour), ½ cup milk. Salt and pepper to taste. Heat milk. Whip in roux until thick. Add cheese and blend until smooth.

Kennett Square Mushroom Dip

Ingredients:

2 quarts ketchup 1 9-ounce jar Kraft Horseradish sauce 1 tablespoon parsley flakes ½ teaspoon oregano ½ teaspoon sweet basil ¼ teaspoon garlic powder

Dash of Worcestershire sauce

Thoroughly mix all ingredients, chill and serve with raw mushrooms.

Soups and Salads

Five Mushroom Exotic Soup

Ingredients:

¼ pound each white, Enoki, Shiitake, Oyster, Trumpet and

Woodier mushrooms ½ gallon of milk ½ quart cream ¼ cup flour ¼ pound butter 2 ounces of butter for sauteing

Salt and pepper to taste

Sour cream, nutmeg and Enoki mushrooms for garnish

Preparation:

Wash and slice mushrooms. Saute in 2 ounces of butter until tender. Set aside. Make a roux with ¼ cup flour and ¼ pound of butter. Scald milk and cream and add to roux. Cook over moderate heat until thickened. Season with salt and pepper to taste. Then add the mushrooms and heat (do no overcook). Serve garnished with sour cream, nutmeg and raw Enoki mushrooms. Continued on Page 68

Mushroom recipes

Continued from Page 67

Mushroom Gumbo

Ingredients: 2 cups chopped onions 1 ½ cups chopped red bell peppers 1 ½ cups chopped green bell peppers 1 ½ cups chopped yellow bell peppers 1 cup chopped celery 5 pounds mixed mushrooms 1 pound can of diced tomatoes 1 pound tomato sauce ¾ cup vegetable oil ¾ cup all-purpose flour

Seasoning Mix:

3 whole bay leaves 3 teaspoons salt 1 teaspoon white pepper 1 teaspoon red pepper (preferably Cayenne) ½ teaspoon dried thyme leaves ½ teaspoon black pepper ½ teaspoon dried oregano 2 tablespoons garlic, minced

Preparation:

Combine all ingredients except mushrooms in a 5 quart saucepan and add water. Bring to a hard boil, then let simmer for 5 minutes. Then add the mushrooms and seasoning and simmer for 5 more minutes and serve.

Main Courses and Side Dishes

Shiitake Shells

Ingredients:

12 jumbo shells ½ pound fresh shiitake mushrooms 2 eggs 1 cup part skim ricotta cheese 2 tablespoons Parmesan cheese ¼ teaspoon oregano 1 ½ teaspoon basil ½ teaspoon thyme 1 ½ teaspoons marjoram

Pinch of white pepper 1 quart marinara sauce

Preparation:

Boil shells until al dente in 1 gallon water with 1 cup olive oil and 1 tablespoon salt. Drain ricotta cheese. Dice mushrooms and saute in butter. Combine all ingredients, blending thoroughly. Fill shells and arrange in shallow baking dish. Top with marinara sauce. Bake in 350 degree oven for 30 minutes. Shells are done when sauce is bubbling around edges. Regular white mushrooms may also be substituted.

Quick and Easy Supper Dish

1 package (4 oz.) Taki Tree Oyster Mushrooms 3 T. of butter 1 package (8 oz.) macaroni 2 large tomatoes, peeled if desired 3 green onions, minced 3 T. fresh parsley, minced ½ teaspoon garlic salt

Grated Romano cheese

Separate mushrooms but do not wash. If necessary, trim the very ends of the stems. Melt butter in a large heavy skillet. Add mushrooms and saute 2 to 3 minutes, stirring constantly. Cook macaroni according to package directions. Drain well. Add to mushrooms in skillet, along with cubed tomatoes, onions, parsley, basil and garlic salt. Return to heat and toss carefully. Put on lid and simmer about three minutes until heated through. Serve on a platter sprinkled with Romano cheese. Serves 4.

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