ittle olive oil.
Slice mushrooms and place half in the
hands are better as my Italian grandmother will gladly tell you
Wash fresh whole mushrooms.
Drain off water.
Place mushrooms in large bowl. Pour Italian dressing over mushrooms and chill for 2 hours.
Stir and serve.
ide for dipping.
This recipe will serve 2-5 people
To marinate mushrooms, place in Italian dressing for at least 1 hour or overnight.
Drain mushrooms and saute in margarine in skillet or chafing dish for 5 minutes.
Serve warm, using either toothpicks or relish fork.
Yields 2 cups.
Heat oil in frypan over medium heat.
When hot, add parsley, garlic, rosemary, thyme, sage and vegetables.
Cook until vegies are soft.
Stir in tomato sauce, tomatoes and their liquid (break up tomatoes), plus the red pepper.
Chop mushrooms and add to pan along with water.
Can use dried Italian mushrooms with this water as a soaking liquid.
Cover and simmer until thick, about 3 hours. Add salt to taste.
Makes about 2 1/2 quarts.
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes.
Saute mushrooms in margarine in large skillet until browned on all sides.
Pour soup and lemon juice over mushrooms.
Season with salt and pepper.
Yields 6 cups.
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender.
Add the mushrooms, and saute until they begin to shrink, about 3 to 4 minutes.
Add the wine and simmer 3-4 minutes until volume reduces by half.
Add the vinegar and spinach, and saute, stirring constantly, for a few minutes, or until spinach is wilted.
Season with salt and pepper to taste, and sprinkle with fresh parsley and parmesan cheese. Serve hot.
Wash and drain mushrooms.
Remove, chop and reserve stems.
In microwave cook onion and butter 2 minutes, covered.
In large bowl, mix ground meat, cheese, bread crumbs, Worcestershire sauce, parsley, salt, pepper, garlic salt, eggs, chopped mushroom stems and onion-butter mixture.
Heat 1 cup water in the microwave in a baking dish for 2 minutes; drain.
Stuff each mushroom.
Place in baking dish.
Sprinkle tops with parsley and paprika.
Cover; cook until meat loses redness, approximately 5 minutes.
Saute chopped garlic.
Add margarine, tomato paste and mushrooms, including liquid.
Simmer about 1 hour (do not add salt).
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
love garlic minced, 2 TBS Italian Flavored Bread Crumbs, 1/2
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
b>ITALIAN SAUCE (1 medium chopped onion, 8 ounces thinly sliced fresh mushrooms
Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
ipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups
nd pepper.
Sauteed Mushrooms:
2 tablespoons olive oil
8 ounces thinly sliced fresh mushrooms, 2/3 cup minced fresh