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Reply
| | From:  Genie· (Original Message) | Sent: 1/27/2008 9:47 PM |
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:27 AM |
Mushroom Clafouti
2 tablespoons corn oil margarine
3/4 cup onion, chopped
1 1/2 pounds fresh white mushrooms, thinly sliced
1/3 cup Dry Sherry
1 1/3 cup skim milk
3/4 cup all purpose flour, unbleached
3 large egg whites
1 large egg
1/2 teaspoon thyme leaves, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup Parmesan cheese, freshly grated
Preheat oven to 350F. Using a Layout vegetable spray, spray a 10 inch fluted quiche pan or pie plate. For the filling: In a large skillet heat margarine until melted. Add onion; cook over medium low heat, stirring occasionally, until onion is just softened, about 3 minutes. Add mushrooms; cook, stirring frequently, until liquid has evaporated, 15 to 18 minutes; set aside. Meanwhile prepare the crust: In the container of an electric blender place milk, flour, egg whites, egg, thyme, salt and black pepper. Blend on high speed, until well beaten, 1 to 2 minutes. Pour 1 cup mixture into prepared pan forming a thin layer; set remaining mixture aside. Bake until firm to the touch, about 10 minutes. Remove from oven; transfer to a baking sheet; spoon mushroom mixture from skillet evenly over crust reserving 1/4 cup mushrooms for garnish; sprinkle with Parmesan cheese. Whirl remaining milk mixture in blender to combine; pour over cheese. Bake until puffed and brown, about 45 minutes. Remove from oven; allow to cool, about 10 minutes before serving (clafouti will lose some of its puffiness and flatten out). garnish with reserved 1/4 cup mushrooms and fresh thyme springs, if desired. Serve warm or at room temperature. Serves 6.
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:34 AM |
Mushroom Croquettes
1 3/4 cups Italian flavored bread crumbs, divided
3 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
1/4 teaspoon ground black pepper
1 17 ounce jar meatless spaghetti or Alfredo sauce
1 1/2 pounds fresh white mushrooms, divided
1 large onion, quartered
1 large garlic clove
3 tablespoons olive oil, divided
Trim mushroom stems. In the container of a food processor, combine 1 pound of the mushrooms, the onion and garlic; pulse just until; coarsely chopped. In a large skillet, heat 1 tablespoon of the oil until hot. Add mushroom mixture; cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes. Remove from heat, spoon into a large bowl. Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper. Form into ten 3 inch long croquettes. Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper; coat croquettes with bread crumbs. Slice remaining 1/2 pound mushrooms; set aside for later use. In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot. Cook croquettes on both sides until browned, about 5 minutes. Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot. Add sliced mushrooms; cook and stir until tender, about 5 minutes. Stir in spaghetti sauce; cook until hot about 2 minutes. Serve over croquettes. Sprinkle with Parmesan cheese, if desired.Serves 5.
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Reply
| | | From: Genie· | Sent: 9/17/2008 2:34 AM |
Polenta with Mushroom Medley
8 slices ready to serve polenta
1/4 cup olive oil
1 pound fresh mushroom mixture including small Shiitakes, criminis, oysters and whites
1 cup dry white wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat grill or broiler until hot. Lightly brush olive oil on both sides of polenta slices. Place on a grill rack or broiler pan; grill or broil until golden, about 4 minutes, turning once; remove and keep warm. Trim mushroom stems and slice mushrooms, if necessary. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary; simmer until reduced by half, about 3 minutes. Stir in salt and pepper. Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:58 PM |
Mushroom Stuffing ingredients list: ½ lb of mushrooms, sliced thinly.
1 medium egg, lightly beaten.
1 ½ cups of soft white bread crumbs.
3 tablespoons of melted butter.
2 tablespoons of minced chives.
2 tablespoons of chopped parsley.
½ teaspoon of dried tarragon.
½ teaspoon of salt.
Pinch of freshly ground white pepper. Instructions for Mushroom Stuffing: Saute the mushrooms in the melted butter for about 6 minutes in a skillet over medium heat.
Move the mushrooms to a bowl and add all of the other ingredients.
Toss to mix. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:03 PM |
Mushroom Rice Pilaf 1 Tbsp. olive oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions (including tops)
1/2 cup julienned fresh carrots
1/4 cup slivered almonds
2 cups brown rice, cooked in beef broth
1/4 cup rice bran
1/4 tsp. ground black pepper
1/4 tsp. dried thyme leaves Heat oil in large skillet over medium heat until hot. Add mushrooms, carrots, onions & almonds. Cook until vegetables are tender crisp. Stir in remaining ingredients with ¼ cup water. Cook until thoroughly heated.
Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:03 PM |
Mushroom And Cream Cheese Log
1 pkg. crescent rolls
3 oz. can mushrooms, chopped & drained
3 ozs. cream cheese
1/4 tsp. minced garlic
1/4 tsp. oregano
1 egg, slightly beaten
poppy seeds Separate the rolls into 4 flat rectangles pinching perforated centers diagonal seam to close it. Blend the mushrooms, cream cheese, garlic, oregano. Divide the filling evenly and spread 1/2 on rolls to edges. Roll up from long side to form logs. Cut each into 4 smaller logs and place on greased baking sheet. Spread with egg and sprinkle with poppy seeds. Bake 375° 12 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:06 PM |
Stuffed Mushrooms Monterey
1/4 lb. butter
2 stalks celery, chopped fine
1 tbsp. minced garlic
1/2 cup crab meat
1/2 cup salad shrimp
1 cup cubed monterey jack cheese
1 box caesar salad croutons
1 lemon, juiced
1/4 cup white wine Melt butter, add celery and garlic. Cook until celery softens. Add shrimp, crab meat and cheese. Cook until cheese starts to melt. Crush croutons and add to mixture. Stir in lemon juice and white wine. Bake at 350° for 15-20 minutes. Garnish with parsley. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:09 PM |
Mushrooms Parmesan 1 lb. mushrooms 2 tablespoons chopped parsley 2 cloves minced garlic 3 tablespoons parmesan cheese 1 teaspoon oregano 1/2 cup bread crumbs 1/2 cup olive oil ground pepper salt Preheat oven to 350° F. Wash and remove stems.Chop the stems and mix with garlic, parsley, cheese, oregano and bread crumbs, salt and pepper. Place mushrooms stem side up in baking dish. Fill mushrooms with mixture. Add 1/4 inch of water to dish. Pour olive oil evenly over caps and bake 30 minutes.
Yield: about 4 servings | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:10 PM |
Mushroom Soufflé 2 cups fresh mushrooms 1 small onion 2 tablespoons margarine 2 tablespoons flour 2/3 cup milk 4 egg yolks 4 egg whites 1/4 cup grated Parmesan cheese
Combine flour and margarine over low heat; add milk, cook until thickened, raising heat slightly if necessary.
Sauté' and add the mushrooms and onions. Cool.
Beat and fold in egg yolks.
Fold mixture into stiffly beaten egg whites.
Bake 30 minutes at 375° F. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:10 PM |
Bacon Mushroom Crowns 40 medium mushrooms 1/2 lb. bacon, cooked crisp and crumbled 1 C. shredded Swiss cheese 1/2 C. softened butter 1/2 C. crushed corn chips 2 garlic cloves, crushed 2 T. finely minced onion 1 T. dry red wine
Remove and chop mushroom stems. Combine them with remaining ingredients. Fill mushroom caps. Place on a baking sheet, stuffing side up. Broil 5-7 minutes or till lightly browned and bubbly. | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:11 PM |
Shrimp Stuffed Mushrooms
12 large white button mushrooms
Cornstarch for dusting
Filling
12 oz. shrimp
8 water chestnuts, chopped
3 slices ginger, minced
1 tablespoon dried shrimp, soaked and finely chopped
2 teaspoons chopped cilantro Marinade
1 egg white
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
Shell, devein, and finely chop shrimp. Combine filling and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes.
Combine seasoning ingredients; set aside.
Separate stems from mushroom caps. Dust inside of mushroom caps with cornstarch; fill caps each with 1 to 2 tablespoons filling.
Heat 2 tablespoons cooking oil in a hot frying pan over low heat. Add mushroom caps in 2 batches, filling side down; cover and cook 5 to 6 minutes or until done. Serve.
Makes 4 to 6 servings | |
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Reply
| | | From: Genie· | Sent: 9/17/2008 7:11 PM |
Sausage Stuffed Mushrooms 1 1/2 lbs. medium mushrooms 1/2 lb. bulk Italian sausage 1/2 cup shredded Mozzarella 1/4 cup seasoned bread crumbs parsley
Remove stems from mushrooms and chop stems. Set aside. In a skillet, cook sausage till well browned. Remove meat with slotted spoon and let drain on paper towels. Discard all but 2 T. drippings from pan and over medium heat, cook chopped stems in drippings until tender, about 10 minutes. Stir frequently. Remove skillet from heat and stir in sausage, cheese and crumbs. Fill mushroom caps with mixture. Place in a 15 x 10 inch pan and bake for 15 minutes at 450° F. | |
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