Mushroom recipes

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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 parboil. (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.

Main Courses and Side Dishes

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.

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Mushroom recipes

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Exotic Mushroom Alfredo Sauce

Serve over Fettuccini, sauteed chicken or veal, etc. This sauce can be made the day ahead and reheated. 3 quarts of sauce goes over 3 lbs. Of pasta, enough for 12 to 15 people as a main dish.

Ingredients:

2 qts. heavy cream ¾ cup butter 1 lb. chanterelle mushrooms, sliced 1 lb. shiitake mushrooms, sliced 1 lb. oyster mushrooms, sliced 2 bay leaves ¼ cup soy sauce 1 clove roasted garlic, peeled and chopped 1 large tomato, skinned, seeded and sliced chopped finely 1 cup grated Parmesan or Romano cheese salt and pepper to taste

Preparation:

1. Place heavy cream and ¼ cup of butter in pot and bring to a boil. Turn down to a low boil in order to thicken the sauce. (About 20 minutes). 2. Saute mushrooms in hot butter with bay leaves. DO NOT overcrowd the pan, as this is causes mushrooms to boil instead of sear. Lightly salt and pepper each batch of mushrooms. After sauteing the last batch of mushrooms, de-glaze the pan (leaving that batch of mushrooms in the pan) with the soy sauce, garlic and the tomato. Sear for another minute. Remove bay leaves. 3. Add mushrooms, and soy mixture to the low boiling cream mixture. 4. Bring the whole mixture back to a boil and slowly add the grated cheese, stirring constantly. 5. Check for seasoning. Serve.