owl.
Add cornstarch to mushroom sauce and bring to boil
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.
roux. You can find recipes on this site on how
Melt butter in a pan on stove and slightly brown mushroom tops after you've twisted and pulled out stems of whole mushrooms. Brown both sides.
Cube the cheeses and drop one into browned mushroom \"cup\".
Sprinkle with thyme and a dash of sage.
Heat in 350\u00b0 preheated oven until cheese melts, about 5 minutes, on a cookie sheet.
tem and discard. Brush the mushroom caps with the garlic and
Heat oven to 325 degrees F.
Wash mushrooms and drain; remove stems and chop, set caps aside. Melt butter in a skillet; add onion and saute 5 minutes.
Add pepperoni, green pepper, garlic, and mushroom stems. Cook 10 minutes, until tender.
Add crumbs, cheese, parsley, salt, oregano, and pepper. Mix well; stir in broth. Spoon stuffing into mushroom caps, rounding the tops. Place in a shallow pan with about 1/4 inch water. Bake 25 minutes. Serve immediately.
o sizzle a slice of mushroom. Add the mushrooms all at
Saute bacon, mushrooms, onion, salt, & pepper 5-8 minutes.
Stir in cream cheese; set aside and let cool for 15 minutes.
Cut crusts from bread.
With rolling pin, flatten bread until 1/4\" thick.
Spread 2 tablespoons mushroom mixture over each slice.
Roll like a jelly roll.
Secure with toothpicks.
Refrigerate 1 hour.
Put on cookie sheet and brush with melted butter.
Bake 10-15 minutes at 375\u00b0F until lightly brown.
Cut in half and serve warm.
Makes 24 appetizer-size servings.
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.
Mix cream cheese, bacon and mushroom caps. Broil about 10 minutes or until clear liquid seeps from mushrooms.
Serve hot.
emaining ingredients along with onion-mushroom mixture, blend well.
Spread
Preheat oven to 350\u00b0.
Stir together the mushrooms and cream cheese; add salt and pepper to taste.
Cut each crescent triangle in half, then in half again so that you have four triangles from each original one.
Fill triangle with one teaspoon of the cream cheese mixture.
Bring three points of the triangle together and pinch.
Brush each appetizer with egg and sprinkle with poppy seed. Bake on a cookie sheet (greased) for 10 minutes or until browned. Yields 32 appetizers.
Clean the mushrooms. Remove stems and chop fine. Saute chopped stems with butter or margarine. Add garlic, onion powder and 1 tablespoon wine.
Add crumbs and cheese.
Add 1 cup broth and simmer.
If mixture is too dry, add a little water.
Stuff the mushroom caps.
Place caps into casserole pan. Add 1 cup broth and 1 cup white wine to bottom of pan. Bake at 350\u00b0 for 15 minutes.
Warm mushroom soup and cream cheese together in medium pan. Add gelatine dissolved in water.
Add celery, onions, mayonnaise and crab.
Fill mold and refrigerate until set.
Spread portobello's with pesto.
Saute arugula & spinach in EVOO & garlic.
Add to mushroom and spread grated cheese on top.
Place in oven or BBQ till melted.
Sprinkle with EVOO and pine nuts.
br>- Stuff cheese mixture into mushroom caps so about 1/4
Clean and remove stems from mushrooms.
Set caps aside. Finely chop stems.
Combine stems, beef, catsup, 3 tablespoons bread crumbs, onion, seasoned salt and garlic salt.
Mound into mushroom caps. Dip filled side of caps into remaining 3 tablespoons bread crumbs to coat mixture.
Sprinkle with paprika. Place filled side up in a shallow pan.
Add warm water to cover bottom of pan, about 1/2-inch deep.
Bake in a 350\u00b0 oven about 35 minutes or until light brown on top. Serve warm.
Heat mushroom soup, crabmeat and celery.
Add dissolved gelatin/water mixture and heat!
Add everything else.
Pour into well oiled mold (Pam okay).
Chill; best if made the day ahead. Unmold on lettuce bed or surround with parsley.
Serve with crackers.
In a 2qt saucepan, mix the brown gravy according to package directions.
(I use one that requires 1 cup water) Once gravy is thickened, add the cream of mushroom soup and sour cream.
Blend well.
Place the thawed or partially thawed meatballs in a crockpot (or add to the gravy mixture and heat through on stovetop).
Add the gravy to crockpot and heat on low.
May be served over rice, noodles, or potatoes.