The Melting Pot 2.0/The Melting Pot 2.0.iso/food/vegatbls/mushroom.s

Text File | 1995-10-12 | 14.1 KB | 452 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Mushroom Recipes (long)
Message-ID: <[e-mail]>
Date: Thu, 2 Sep 93 13:29:27 +0200



CONTENTS:
---------
Baked Stuffed Mushroom (Janis Wallace)
Baked Stuffed Mushroom (Sue Volkmann)
Creamed Mushrooms (Doreen Randal)
Egg And Mushroom Stroganoff (Robin Halligan)
Grilled Portobella Mushrooms With Mango Chutney (J. David Garland)
Mushrooms Supreme (Nancy Feagans)
Oyster Fried Mushrooms (Bill Maddex)
Quick Kale & Mushroom Saute (Bill Maddex)
Sauted Mushrooms On Toast (David Katz)
Spicy Portabella Mushrooms In Balsamic Vinegar (Yashodhara P. Pawar)
Vinegarette Mushrooms (Gretchen Miller)

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From: [e-mail] (Janis Wallace)

BAKED STUFFED MUSHROOM
======================

Ingredients:
------------
8-10       large fresh mushrooms
1 can      of crab meat (drained)
1-2 tblsp  mayonaise
1/4 cup    (or so) shredded swiss cheese

Instructions:
-------------
Cut the stems of the mushrooms and scoop out the centers.  Finely chop
stems and centers.  Combine the crab meat and mayo (as you would for
tuna salad).  Add whatever seasonings you like (I use "Pinch of Herbs")
to taste.  Add in chopped stems and centers.  Add in cheese.  Stuff into
mushroom cups and place under the broiler for 5-7 minutes.

Note:
-----
My sister has a "gourmet" recipe with about 97 different ingredients,
and it IS good, but this is the one dinner guests seem to prefer - they
usually are the first to disappear!

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From: [e-mail] (Sue Volkmann)

BAKED STUFFED MUSHROOM
======================

Ingredients:
------------
12-16    large mushrooms
2-4 oz   blue cheese (to taste)
1/2 tsp  garlic powder
10 oz    frozen chopped spinache - thawed and squeezed dry
2 tblsp  butter
salt and pepper to taste

Instructions:
-------------
1.  Remove the mushroom stems (I also remove some of the area around the
stem as well) and chop these up fine (I use a food processor)

2.  Mix well the chopped stems, blue cheese, garlic, spinache, and a
little salt and pepper.  (I omit the salt)

3.  Melt the butter and coat the entire mushroom, inside and out.

4.  Stuff the mushrooms with as much stuffing as can fit (the more the
better :)

5.  Bake at 350 degrees for 10 to 15 minutes (don't exactly recall)

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From: [e-mail] (Doreen Randal)

CREAMED MUSHROOMS
=================

Ingredients:
------------
1        medium onion peeled and quartered
2 tblsp  salad oil
450 g    mushrooms
juice    of 1 medium lemon
142 ml   soured cream
salt & ground black pepper
parsley for garnishing

Instructions:
-------------
Reduce onion to a puree in processor or blender, lightly saute in oil in
a large frying pan.  If necessary peel and trim mushrooms slice finely.
Add mushroom to onion, sprinkle with seasoning and lemon juice.  Cover.
Cook gently about 6 minutes.  Lightly stir in soured cream.  Adjust
seasoning to taste.  Cook for 2 minutes more.  Serve garnished with
sprigs of parsley.

This is a recipe equally good hot or cold.  Good for barbecues (cold).

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From: [e-mail] (Robin Halligan)

EGG AND MUSHROOM STROGANOFF
===========================
(Serves 4)

Ingredients:
------------
4        eggs
1/2 cup  long grain rice
1 tblsp  melted butter
1        small onion, Finely chopped
3        bacon rashers, chopped
1 cup    sliced mushrooms
225 g    carton sour cream
salt and pepper
parsley, chopped for garnish

Instructions:
-------------
Hard boil eggs.  Cook the rice in boiling salted water until tender.
Drain well and place on a serving plate.  Arrange the eggs on top and
keep warm.  In a frying pan melt the butter, then fry the onions, bacon
and mushrooms until tender.  Stir in the sour cream.  Mix well, then
pour the mixture on top of the eggs.  Sprinkle with parsley.  Serve
immediately.

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From: [e-mail] (J. David Garland)

Source: Taken from the Vegetarian Times

GRILLED PORTOBELLA MUSHROOMS WITH MANGO CHUTNEY
===============================================
(4 servings)

Ingredients:
------------
4        Portobellas
1        large ripe mango
1        red bell pepper
1        jalapeno pepper (optional)
soy sauce
vinegar
1 tsp    miso
1 bunch  arugula lettuce

Instructions:
-------------
Carefully remove stems from mushrooms (use for soup) and clean them
thoroughly.  Marinate in vinegar/miso/soy sauce for an hour or so.

Dice the mango and pepper, chop the jalapeno, and toss with a little
vinegar.

Clean the lettuce and separate into single leaves.

Grill the mushrooms on both sides.  When grilling the top, turn the
mushroom 90 degrees halfway through to get a square or diamond
crosshatch pattern.

To serve, fan 3 lettuce leaves on the plate, center the mushroom, and
place a dollop of chutney on either side.

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From: nancy@hayduke (Nancy Feagans)

Source: Los Angeles Times about 10 years ago

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.

This is always a big hit when I make it; if I have 6 or more guests, I
usually double the recipe :-)

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From: [e-mail] (Bill Maddex)

Source: Fall '92 Vegetarian Gourmet profile of Ken Bergeron

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 beyond
golden.  Drain mushrooms on a towel covered plate.  Allow a minute
between batches for oil to re-heat.  Mushrooms may be kept warm in a 250
oven.

Serve garnished with fresh lime chunks.

Note:
-----
Although these are deep fried, the mag says they're only 7g fat per
serving, for what that's worth.

These are supposed to resemble fried oysters.  I obviously wouldn't
know, but they're really good, and all the Orthodox people I've served
them to have like them.

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From: [e-mail] (Bill Maddex)

Source: Autum issue of Vegetarian Gourmet, where it's in a piece on It's
        Only Natural, a great looking vegan place in Middletown, CO.

QUICK KALE & MUSHROOM SAUTE
===========================
(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.

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From: [e-mail] (David Katz)

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
not absorb enough water to be worth the fuss of using a mushroom brush.
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 out of the mushrooms, simply boil it away and keep on.

As the mushrooms start to brown, add the shallots (or onion and garlic)
and the chopped parsley.  Finish browning the mushrooms.

Taste the mixture.  Sometimes it will improve in flavor with the
addition of the lemon juice.  Sometimes it doesn't seem to be needed.

Spoon the sauted mushrooms over warm, buttered toast.

If you want to be fancy, cut the crusts off of the bread before you make
the toast, cut it diagonally after it is toasted and buttered and call
it 'toast points.' Sprinkle a little fresh chopped parsley on top of the
mushrooms and put a small sprig of parsley on the plate beside.  Invite
the in-laws over and tell them you are learning to cook at the Internet
Cooking School.

Another Option: In place of shallots, use about 2 -3 tablespoons of
finely chopped fresh chives.

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From: [e-mail] (Yashodhara P. Pawar)

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

Algorithm:
----------

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 seeds.

3.  Mix the cherry tomatoes and the fluid they exude, into the sauce.
Mix well until the tomatoes are crushed into the sauce.

4.  Pour the oil in a heated skillet.  Saute onions and 'shrooms.
Sprinkle with black pepper.  Add half the sauce and saute for a few mts.
more.

Serving:
--------
1.  Arrange the shrooms on a plate.  Place the red peppers around it.
Pour the extra sauce on the circumference.  Sprinkle coriander leaves.

2.  Serve with brown rice or rye bread.

Note:
-----
This is a mildly hot recipe for my favourite 'shroom which I have
perfected over months.  Generally, I dislike food that has no heat...its
just too unappetising for me.  But this 'shroom is so flavourful that a
minimum of spicing is desired.  So I have struck a balance between what
my palate irks for and what the 'shroom demands.....  Its fabulous!

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From: [e-mail] (Gretchen Miller)

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.

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