e substituted) (give it a good stir).
Close and lock
owl.
Add cornstarch to mushroom sauce and bring to boil
old and press it down good - You would the mixture well
ill with 1/2 tsp mushroom filling.
Then bake for
To make Mushroom Filling:.
Heat olive oil
nstructions on label.
Add mushroom soup to steamed mushrooms.
br>Toss mushrooms with a good shake of the pan.
ive the whole thing a good toss.
ery hot.
Add the mushroom mixture, turn the heat to
and the sauce is very good with it.
Very versatile
over if necessary for a good seal), and bake at 350
Saute cleaned mushrooms in butter for 5 minute.
Sprinkle with one of the Good Seasons mix.
Simmer, not boil, covered, for 1-1/2 hours.
Serve with party toothpicks, warm or room temperature.
Servings determined by size of mushrooms used.
alf. Bring back to a good simmer and cook until the
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
o sizzle a slice of mushroom. Add the mushrooms all at
asier rolling.
Prepare the mushroom filling by placing the dried
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
Wash and pat dry with paper towel.
Line iron Dutch oven with heavy foil, doubled enough to wrap and seal around roast.
Cover roast with onion soup mix, salt and pepper, rubbing seasoning into meat, cutting (slicing) into top of roast.
Place on foil with 1/2 can of mushroom soup on foil, bottom of roast.
Spread the other half over top of roast.
Wrap and seal foil over roast.
Place top on Dutch oven . Bake at 300\u00b0 1 hour for each pound of meat.
Makes good roast and gravy all in one.
Also a good way to roast chicken.
In a large saucepan melt the butter over med-high heat.
Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
Add the broth to a large saucepan; bring to a boil.
Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed.
Season with salt to taste and more black pepper if desired.
Stir in mushroom mixture; cook 1 minute, or until thoroughly heated.
Stir in pecans.