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.
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,
owl.
Add cornstarch to mushroom sauce and bring to boil
Preheat oven to 425 degrees.
Place prepared crust on pizza pan.
Spread spinach dip over entire crust.
Sprinkle with water chestnuts if the spinach dip does not already contain them.
If you can't find a good spinach dip in your local grocery deli there are many fine recipes here on Zaar.
Sprinkle with Mozzarella cheese.
Bake 10- 12 minutes until cheese and dip are bubbly and slightly browned.
Cool a few minutes before cutting.
Cut into wedges for lunch or dinner or cut into squares to use as an appetizer.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Melt butter in a large skillet over medium heat, and then saute onions until they just start to turn tender and translucent - about 5 minutes.
Add mushrooms, red peppers, ham, and parsley; cook, stirring occasionally for an additional 5 minutes.
Add Cognac and stir until it has evaporated a bit - about 90 seconds.
Remove from heat and stir in breadcrumbs, salt and pepper.
Serve warm or chilled.
Saute onion and garlic in butter and bacon fat for 1 minute. Add mushrooms and cook until most liquid is gone.
Add flour, pepper, cream cheese, sauces and mustard. Stir until cheese melts.
Remove from heat, add sour cream and bacon.
Pack in shallow oven dish. Bake at 350 for 25-30 minutes. Serve with crackers or slices of french baguette.
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.
f the onion sour cream dip, the bread crumbs, celery, onion
roux. You can find recipes on this site on how
Place cheese, salsa & mushroom soup in a 5qt crock
o sizzle a slice of mushroom. Add the mushrooms all at
Saute celery, onion and mushroom pieces in butter.
Add drained cooked broccoli, golden mushroom soup and bacon cheese.
Heat and serve as a warm dip with tortilla chips.
May be made ahead of time and frozen.
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.
Saute onions in butter.
Add mushroom soup and garlic cheese. Chop broccoli and add to mixture.
Drain mushrooms and add.
Serve hot with dip sized Fritos.