Food Recipes Collection

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...