Food Recipes Collection

FETTUCINE WITH ZUCCHINI AND MUSHROOMS RECIPE Ingredients 1 lb. pkg. fettucine 1/2 c. butter 1/2 lb. mushrooms 1.25 lb. zucchini 1 c. half-and-half 3/4 c. Parmesan 1/2 c. parsley Instructions: Cook fettucine al dente. Cut zucchini into julienne strips. While pasta is cooking, saute mushrooms and zucchini in butter for 2 minutes. Add half-and-half to saute; reduce heat and simmer for 3 minutes. Add cooked fettucine to saute, along with cheese and parsley, and toss to mix well. Source: Meatless Meals

VINEGARETTE MUSHROOMS ===================== Ingredients: ------------ 8 oz fresh mushrooms 1/4 cup balsamic vinegar 1/4 cup + 2 Tbsp cider vinegar 1/4 cup olive oil 1 small white onion, minced fine 1 tsp oregano 2 tblsp lemon juice Instructions: ------------- Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp cider vinegar and enough boiling water to cover. Mix all other ingredients together. Add mushrooms. Refrigerate overnight. From: grm+@andrew.cmu.edu (Gretchen Miller)

STUFFED MUSHROOMS PARMIGIANA ============================ (Makes 12) Serve these Italian-flavored mushrooms as a side dish or an appetizer. Ingredients: ------------ 12 large mushrooms 2 tblsp butter or margarine 1 medium onion, finely chopped 2 oz pepperoni, finely diced 1/4 cup finely chopped green bell pepper 1 small clove garlic, minced 1/2 cup finely crushed cracker crumbs 3 tblsp grated Parmesan cheese 1 tblsp minced parsley 1/4 tsp dried oregano, crushed Seasoned salt Pepper 1/3 cup chicken [or vegetable] broth Instructions: ------------- Rinse and dry mushrooms. Remove, finely chop and reserve stems. Melt butter in skillet. Add onion, pepperoni, green pepper, garlic and chopped mushroom stems. Cook until all vegetables are tender but not brown. Add crumbs, cheese, parsley and oregano and season to taste with seasoned salt and pepper. Mix well. Stir in chicken broth. Spoon filling into mushroom caps, rounding tops. Place caps in shallow baking pa...

STUFFED MUSHROOMS, ITALIAN-STYLE (2) ==================================== (Makes 16 mushrooms) Ingredients: ------------ 16 medium mushrooms 1 large clove garlic, minced 1/2 lb hot Italian sausage, casings removed 5 green onions, chopped 1 tsp Worcestershire sauce (optional) 1/2 cup shredded Monterey Jack cheese Olive oil Italian seasoning, crushed Instructions: ------------- Remove stems from cleaned mushrooms by gently twisting base to snap off. Chop stems and set aside. Generously coat inside and outside of each mushroom cap with oil. Place in baking dish, open side up. Sprinkle insides with Italian seasoning to taste. Heat 1 tablespoon oil in skillet and saute garlic. Add sausage, crushing with spoon into smaller pieces. Cook thoroughly, then add chopped mushroom stems. Stir-fry 1 minute. Add green onions and stir-fry another minute. Add Worcestershire. Stuff each mushroom cap generously with sausage filling and sprinkle with cheese. Broil 10 to 12 inch...

STUFFED MUSHROOMS, ITALIAN STYLE (1) ==================================== (Makes 4 to 6 portions) Ingredients: ------------ 12 large fresh mushrooms 6 tblsp salad or olive oil, divided Salt 1 cup soft bread crumbs 1/3 cup grated Parmesan cheese 1/2 tsp onion powder 1/4 tsp basil leaves, crumbled 1 egg, slightly beaten Instructions: ------------- Preheat oven to 350 degrees. Rinse mushrooms and pat dry. Remove stems; reserve for later use. Brush outsides of the caps with 4 tablespoons of the oil; sprinkle lighlty with salt. Place, cavity side up, in a shallow baking pan. Chop stems very fine (makes about 1 cup). Mix with bread crumbs, cheese, 1/2 teaspoon salt, onion powder and basil. Stir in egg. Spoon into mushroom caps. Dribble with remaining 2 tablespoons oil. Bake for 30 minutes. Serve hot. From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (5) ===================== Ingredients: ------------ 12 large mushrooms 2 tblsp butter 1 medium onion 2 tblsp dry white wine 1/2 cup bread crumbs 2 tblsp fresh snipped parsley 1 tblsp lime juice 2 cloves garlic finely chopped 1 tsp dried oregano leaves 3 oz shredded jack cheese freshly ground pepper Instructions: ------------- Remove steams from mushrooms and finely chop. Melt butter in skillet. Cook mushroom caps top side down until light brown. Remove with slotted spoon, draining liquid from inside caps. Cook onion in same skillet until tender. Stir in wine. Simmer uncovered 2 minutes. Stir in chopped stems. Add remaining ingredients except cheese. Mix completely. Put caps on ungreased baking sheet. Place stuffing in caps. Sprinkle with cheese. Broil until cheese melts (about 3 minutes). Note: ----- This is great for company, as it can completely be made ahead of time. Just stuff the mushrooms, and put the entire baking sheet into th...

STUFFED MUSHROOMS (4) ===================== Ingredients: ------------ 3 large pkg big mushrooms 1 pkg regular pork sausage Salt and pepper to taste 1-1/2 - 2 tblsp dried onion Instructions: ------------- Snap off stems, wash and cut up. Cook in margarine/butter, about 2 tablespoon. Don't add any water. Salt and pepper to taste and a little bit of onion, dry about 1 1/2 to 2 tablespoon, or more if you like. Cook for about 20-30 minutes. When cooked, chop fine. Wash mushroom caps and drain on paper toweling. Mix together the sausage and the cooked mushrooms. Stuff the caps and bake for 20-30 minutes at 375 degrees. Remove from pan and arrange on platter/plate. If you use more packages of mushrooms, use more sausage, and increase the other ingredients accordingly. From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (3) ===================== Here's a super easy one. Take frozen creamed spinach and fill the mushroom caps. Top with grated parmisan cheese and bake until cheese starts to brown at about 350. I do this when people drop in and I don't have anything prepared. From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (2) ===================== Ingredients: ------------ 1 large tomatoe 1 large yellow onion several very large mushrooms garlic (optional) salt pepper olive oil Instructions: ------------- Wash the mushrooms, cut off the tip of the stems, and remove the stems, (I also peel the outer skin of the mushroom, but some people find this excessive). Chop the mushroom stems into very small bits. Coat the outer poriton of the caps with olive oil. Finely chop onion, garlic, and tomato. Fry onion and garlic in olive oil (just a little bit), until soft. Add mushroom bits, tomato, salt and pepper to taste. Fry until mushroom bits start to soften. Place mixture in mushroom caps, and fry or grill until caps soften. (I prefer grilling, but its a lot more work). Serve. I find that steak is an excellent complement to this dish. From: arielle@taronga.com (Stephanie da Silva)

STUFFED MUSHROOMS (1) ===================== Select large, firm mushrooms w/underside still tightly closed. Wash in cold water and dry. Carefully remove stems and reserve. Fillings: --------- 1. Bacon-Cheese --------------- 7 slices bacon, cooked, drained, crumbled 8 oz. cream cheese, softened 1 bunch green onions, finely chopped dash garlic salt 1/3 cup mushroom stems, minced 3 tblsp butter, melted Mix cream cheese, onion, garlic salt, mushroom stems, and bacon. Brush prepared caps with melted butter, fill, place in shallow baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg. 2. Bleu Cheese -------------- 1/2 cup fine minced mushroom stems 1/4 cup fine chopped green onion 2 tblsp margarine 8 oz cream cheese 1/2 pkg bleu cheese salad dressing mix 2 tblsp milk Saute mushroom stems and onions in margarine 5 min. Mix cream cheese, dressing mix and milk. Mix in onion mixture. Fill prepared caps. Bake 20-25 min. at 350 deg. 3. Crab-Cheese -------------...

SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR ============================================== Ingredients: ------------ 2 Portabella mushrooms (they are Xpensive!) 2 large sweet red peppers 2 cherry tomatoes 1/2 red onion 1 tsp olive oil 1 tblsp fresh, coarsely ground black pepper Coriander leaves Sauce: ------ 1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one from a specialty store, the supermarket ones are too watered down. A good Modena type is good) 1/4 tsp Hungarian paprika for flavour salt to taste Preparation: ------------ 1. Whisk the sauce ingredients together 2. Wipe the shrooms with a moist towel and slice long. 3. Chop the onions along the grooves. Cooking: -------- 1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water. 2. Remove peppers and make long slices. Remove the core and the se...

SAUTED MUSHROOMS ON TOAST ========================= Ingredients: ------------ 2 cups fresh moshrooms 2 shallots 2 tblsp fresh chopped parsley 1 tblsp butter 1/2 tsp lemon juice (preferably fresh) Instructions: ------------- Clean the mushrooms in cold water (Harlod McGee tells us that they do I agree. Since they are already something like 95% water, even if they absorb a large amount, they will only become ... what - 96%?) Cut or pull the stems off of the mushrooms (save them for mushroom soup or a duxell) and slice the caps into 3/16 inch slices. Finely chop the shallots. If you don't have shallots, use 3 tbsp chopped onion and 1 small clove of garlic, chopped, minced, diced, pressed, cleavered or otherwise made mushy in your most favorite way. Heat a frying/saute pan over medium-high heat. Add the butter and let it melt. When the butter is bubbling, add the mushrooms. Saute, tossing or stirring until the mushrooms start to brown. If a lot of juice comes...

QUICK KALE & MUSHROOM SAUTE =========================== Ingredients: (serves 4 as a side, 2 as an entree) 1 tblsp olive oil (I use about 1t, but hey) 1 tblsp minced garlic 1 tblsp soy margerine (I omit this) 8 oz. white mushrooms (to make this really good try oysters or chantrelles) 4 cups kale, tightly packed 1/4 cup water 1 tsp tamari 5 cherry tomatoes, quartered (this time of year I tear up dried tomatoes) salt and pepper to taste Instructions: ------------- Heat olive oil on medium in a 4 1/2 q sauce pan. Add garlic and margerine (if used) and saute until garlic is lightly browned. Add veggies and stir 15-30 seconds, making sure not to burn the garlic. Add water, tamari, salt and pepper and cook another 5 minutes, stirring often. Add tomatoes and cook another 5 minutes on low. Serve immediately. Note: ----- I assume this dish is meant as a side, but over couscous, millet or bulghur it's a quickie meal. From: mad4@ellis.uchicago.edu (Bill Ma...

OYSTER FRIED MUSHROOMS ====================== Ingredients: ------------ 4 oz Oyster mushrooms, rinsed and kept slightly moist 1 1/2 cup safflower oil for frying Flour mix: ---------- 1 tsp nori flakes, pulverized in a coffee grinder or blender 1/2 tsp garlic powder 1/4 cup unbleached flower pinch of salt and pepper Water mix: ---------- 1/2 tsp nori flakes 1/4 tsp garlic powder 1/2 cup water Bread crumb mix: ---------------- 2 cups fresh bread crumbs (not dried, no crust) 4 tsp nori flakes 1/2 tsp garlic powder Instructions: ------------- Thoroughly mix ingredients for each of the three mixes. Heat oil to 350 (I don't trust my stove, so I got an oil thermometer. He says five mins on med heat) in a wok. Dredge mushrooms in flour mix and shake off excess. Dip mushrooms into water mix and shake off excess. Dredge mushrooms in crumb mix. Fry mushrooms four to five at a time for about 1 1/2 minutes, being careful that the breading doesn't get bey...

MUSHROOMS TAPENADE ================== Ingredients: ------------ 4 tblsp capers 6 anchovy fillets, drained 1 cup olive oil 1/4 cup lemon juice 1 lb small mushrooms Freshly ground black pepper Instructions: ------------- Rinse two tablespoons of capers and dry on a paper towel. Pound them and the anchovies in a mortar or press them through a sieve with a spoon. When the mixture is reduced to a paste, transfer it to a mixing bowl. Add the oil little by little, stirring as you do it. Add the lemon juice and pepper to taste. Let the sauce stand in a covered container at least 4 hours before serving. Remove the stems from the mushrooms and clean them with a damp paper towel. Place five on each plate and spoon three tablespoons of the tapenade over them. Garnish the plates with the remaining capers. From: arielle@taronga.com (Stephanie da Silva)

MUSHROOMS SUPREME ================= Ingredients: ------------ 1 doz. fresh mushrooms (2" in diameter) 2 cups diced stale bread 1/2 cup grated Parmesean cheese 2 tblsp dried onions 1 tblsp sunflower seeds 1 tblsp dried parsley flakes 1/2 tsp lemon pepper 1/2 tsp seasoned salt 2 tblsp melted butter 1/2 cup dry vermouth Cheddar cheese Instructions: ------------- Wipe mushrooms clean, carefully break off and chop stems. Scoop out remaining gills and discard. Combine chopped stems with bread, Parmesean cheese, onions, sunflower seeds, parsley flakes, lemon pepper, salt, butter, and vermouth. Pack into mushroom caps. Bake in shallow pan with small amount of water for 30 minutes at 325 degrees. Remove and criss-cross each mushroom with slivers of Cheddar cheese, then replace in oven until cheese melts. Makes 6-12 servings. From: nancy@hayduke (Nancy Feagans) Source: Los Angeles Times about 10 years ago

MUSHROOMS IN CREAM ================== Ingredients: ------------ 1 pound of mushrooms into halves or quarters. 2/3 cup heavy cream. Heat 2 tblsp butter in a deep frying pan. 3-4 chopped garlic cloves 1 tsp pepper 2 tsp nutmeg 1/2 cup chopped cilantro salt Instructions: ------------- Chop 1 pound of mushrooms into halves or quarters. Heat 2/3 cup heavy cream. Heat 2T butter in a deep frying pan. Add 3-4 chopped garlic cloves to the butter. Add mushrooms and cook for about 2 min, until brown. Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg. Cook for about 5 more min, then add 1/2 cup chopped cilantro. Serve on hot buttered rice or French bread From: jongleur@aol.com Source: Nika Hazelton's Way with vegetables

MUSHROOM PATE ============= Ingredients (all approximate): ------------------------------ 3/4 lb chopped mushrooms 2 tblsp butter 8 oz cream cheese 1/2 tsp curry powder 1 tsp worcestershire sauce 1 tblsp dry sherry (or dry white wine) 1/2 cup pecans, chopped Instructions: ------------- Saute the mushrooms in butter until dark (about 5min or so) and drain. Process or puree with the cream cheese, curry, worcestershire sauce, and sherry. Fold in the pecans and refrigerate. Garnish with parsley or watercress. From: arielle@taronga.com (Stephanie da Silva)

MUSHROOM-BACON PATE - PARTY PATE WITHOUT LIVER ============================================== Ingredients: ------------ 2 lbs fresh mushrooms, chopped very fine 1/2 lb bacon (or more, to taste) 2/3 cup onion, chopped very fine 2/3 cup celery, chopped very fine 8 oz cream cheese, at room temperature 4 eggs 1/2 cup parsley, chopped very fine 2 cups dry bread crumbs 1 tsp salt 1 tsp dried rosemary 1 tsp dried oregano 1/4 tsp ground black pepper Instructions: (1) Fry the bacon and crumble it as fine as possible. Reserve some of the grease. (2) Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. (3) Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. (4) Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. (5) Grease a large loaf pan or two smal...

MOZZARELLA-MUSHROOM BITES ========================= Ingredients: ------------ 1 pkg (16-oz) part-skim mozzarella cheese 2 eggs Water 1 cup seasoned bread crumbs 1 lb mushrooms Sauce: ------ 1 chopped small onion 2 tblsp vegetable oil 1 can (16-oz) whole tomatoes in thick puree 1/2 tsp dried thyme 1/4 tsp crushed red pepper Vegetable oil for frying Parsley for garnish Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg mixture, then coat with bread crumbs. Place on baking sheet; freeze about 30 minutes to set coating. Meanwhile, dip mushrooms in egg mixture, then coat with bread crumbs; set aside. Tomato Sauce: ------------- In small saucepan, saute onion in oil 5 minutes until soft. Add remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10 minutes, stirrin...