—MissouriLife —
—MissouriLife —
Mushroom Pâté
Goat Cheese-Filled Mushroom Caps
From “Stop and Smell the Rosemary” Ingredients >
4 tablespoons unsalted butter, divided, at room temperature 8 ounces fresh mushrooms, minced 1 ½ teaspoons garlic, minced ¼ cup green onions, white part only, minced 1/3 cup chicken stock 4 ounces cream cheese, softened
Directions >
2 tablespoons green onions, green part only, minced 2 teaspoons Worcestershire sauce 2 teaspoons fresh lemon juice 1 ½ teaspoons fresh thyme, minced 1 teaspoon salt freshly ground pepper chopped fresh parsley, red bell pepper, or green onions to garnish
1. Melt 2 tablespoons butter in a medium skillet. Add mushrooms and sauté 2 to 3 minutes. Add garlic and ¼ cup green onions, the white part only. Sauté 1 minute. Add chicken stock and cook over high heat until all liquid is absorbed. Cool to room temperature. 2. Blend cream cheese and remaining 2 tablespoons butter in a medium bowl. Add mushroom mixture, the green part of the green onions, Worcestershire, lemon juice, thyme, salt, and pepper. Adjust seasonings. Pour into a 1-cup mold lined with plastic wrap and chill. 3. When ready to serve, unmold onto a serving plate and sprinkle with parsley, red bell pepper, or green onions. Serve with toast points or crackers. Yields 1 cup
From the collection of Nina Furstenau Ingredients >
24 large fresh mushrooms, caps reserved, stems minced 1/3 cup unsalted butter 2 teaspoons onion, minced ¾ cup bread crumbs
2 tablespoons fresh parsley, minced 2 tablespoons fresh lemon juice 1 teaspoon salt 3 ounces (3/4 cup) goat cheese, crumbled 2 ounces (1/2 cup) blue cheese, crumbled unsalted butter, melted
—MissouriLife —
Directions >
1. Place mushroom caps, hollow side up, in a 9x13inch baking dish. Preheat oven to 450° F. 2. Melt butter in a medium skillet. Add minced stems and onion, and sauté over medium heat until soft. Remove from heat and add bread crumbs, parsley, lemon juice, and salt. Mix well; cool to room temperature. 3. Stir in cheeses until combined. Spoon cheese mixture into mushroom caps. Brush with melted butter. Bake 5 to 7 minutes until lightly browned. Yields 24 mushroom caps
—MissouriLife —
Mushroom Wine Sauce
From Ozark Forest Mushrooms, Timber, Mo., ozarkforest.com Ingredients >
1 ounce dried organic shiitake mushrooms 1 ½ cups vegetable, chicken, or beef stock 1 small onion, sliced
1 clove garlic, crushed 3 tablespoons butter 2 ½ tablespoons flour 2/3 cup red wine salt and pepper extra butter
andrew barton
Directions >
1. Soak the dried mushrooms in the stock for 20 minutes. Drain mushrooms; save the stock. Slice mushrooms thinly. 2. Sauté the onions and garlic in butter for 5 minutes until softened. Add mushrooms to onion mixture and simmer for 5 minutes. Sprinkle with flour and slowly stir until a roux (thick sauce) is formed. 3. Slowly stir in reserved stock and simmer for 20 minutes. Add wine and simmer for 5-10 minutes. Season to taste. Remove from heat and serve with meat or vegetarian dish of your choice.
Visit www.missourilife.com for more mushroom recipes.
Mushroom Meat Loaf with Brown Sugar Glaze From the collection of Nina Furstenau
Ingredients >
Glaze: ½ cup ketchup 4 tablespoons brown sugar 4 teaspoons vinegar (any type)
2 teaspoons brown spicy mustard 2 teaspoons Worcestershire sauce ½ cup milk 1 teaspoon salt ¼ teaspoon hot sauce Meat Loaf: 2/3 cup (about 16) 1 large onion, chopped crushed saltine 2 cloves garlic, minced crackers, or 4 2 teaspoons vegetable slices of bread oil crumbs 1 pound ground chuck 1/3 cup fresh parsley, 1 pound pork sausage minced or spicy pork ½ cup mushrooms 2 large eggs (shiitake, oyster, ½ teaspoon ground or cremini), black pepper minced ½ teaspoon dried ½ cup carrots, finely thyme minced (optional)
Directions >
1. Mix the ingredients for the glaze in a small bowl and set aside. Preheat oven to 350° F. Sauté onion and garlic in oil in a medium skillet until the onion softens, about 5 minutes, and set aside to cool. 2. In a large bowl, mix the ground chuck and sausage, set aside. In a small bowl, mix the eggs with the pepper, thyme, mustard, Worcestershire sauce, milk, salt, and hot sauce. Add this mixture to the meat. Also add the crackers or bread crumbs, parsley, mushrooms, carrots, and cooked onion and garlic. Continue to mix until the ingredients are evenly blended and do not stick to the bowl. If the mixture sticks, add a little milk. 3. With wet hands, pat mixture into two 9x5inch loaf pans. Brush with half the glaze and bake about 1 hour. Cool 20 minutes and serve with remaining glaze. Serves 8-10
[81] April 2011
ML0411_Recipes_AB_2.indd 81
3/4/11 9:12 AM