ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ombine egg and milk.
Dip chicken in egg/milk and
about 5 minutes. Add the mushroom stock and reduce 5 minutes
s desired for your dip. Fill with Queso Dip (recipe below). Make stitching
n 9-inch pie plate. Dip chicken into egg mixture and
In a large skillet over medium heat melt butter.
Saute mushrooms, onion, shallots, and bell pepper until tender Add flour and cook 3 minutes stirring constantly.
Whisk in chicken stock and cook until thickened.
About 10 minutes.
Stir in wine, and reduce heat.
Simmer 20 minutes.
In a small bowl mix egg yolk and cream.
Whisk into mushroom mixture.
Salt and pepper to taste.
Stir in chives and parsley.
Serve hot.
Stir all ingredients together.
Serve as a dip with chips, crackers, fresh fruit or vegetables.
Makes 2 cups.
atter. Pour this over the mushroom mixture in the skillet, and
Let cream cheese sit out until softened (room temperature). In a medium size bowl, combine all ingredients.
Using a mixer, mix until creamy (it will have lumps from the mushrooms).
Chill in the refrigerator for 1 hour.
Good as vegetable or chip dip.
Mix all ingredients together except sour cream.
Gradually add sour cream to the consistency you want your dip, thinner for chips or thicker for crackers.
Melt margarine in skillet.
Add mushroom soup, garlic cheese and broccoli.
Heat until cheese melts and becomes bubbly.
Pour hot mixture into fondue pot to keep warm while serving.
At high heat setting, heat white wine in a microwave safe bowl for 3-5 minutes. Place dried mushrooms in wine, cover and let sit for 10 minutes to re-hydrate. Use a slotted spoon to transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste. In a large bowl, combine pureed mushrooms, 2/3 cup reserved mushroom liquid and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker. Cover and cook at low heat setting for 3-4 hours. Stir once halfway through.
Mushroom Essence: Combine the mushrooms, garlic,
Place cheese, salsa & mushroom soup in a 5qt crock
Dip container of frozen mix (3-cups recipe#107902) into hot water just to loosen.
In 2-quart saucepan, heat frozen mix and water to boiling.
Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes.
Stir in sour cream and heat.
Serve over noodles.
Prepare the Wild Mushroom Couscous.
Cook 1 cup
cups for remainder of recipe. I refrigerate overnight and then
owl, mix the cream of mushroom soup with 1 1/4
Heat all ingredients together in crock-pot or medium sauce pan on low, stirring occasionally. Serve with Wheat Thins, Triscuts or as a veggie dip. * I triple the recipe for large crowds.
Dip chicken pieces in melted butter and place in crock-pot. Sprinkle dry Italian dressing on chicken in crock-pot.
Cook on low 5 to 6 hours.
Half an hour before serving, melt cream cheese in mushroom soup in a saucepan and add onion.
When blended well, pour over chicken in crock-pot and cook for remaining 30 minutes. Put cooked rice or noodles in a rectangular casserole and pour chicken and gravy over.