ach of Parmesan cheese and Swiss cheese; spoon a third of
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.
nd pepper.
Sauteed Mushrooms:
2 tablespoons olive oil
prinkle with lemon juice. Add mushrooms and cook over medium heat
hickens.
Buttery Mushrooms.
I cut the mushrooms in different ways
o boiling pour over dried mushrooms in a small bowl, let
tir in onion, garlic, and mushrooms. Saute till onion and garlic
dges, 6 slices of the swiss cheese. (Overlapping the cheese if
rying pan and saute the mushrooms, Swiss chard stalks and shrimp for
Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Cook beans in boiling water until tender;
Drain and set aside.
Slice mushrooms and mince onions. Saute in 1/4 cup butter until lightly browned.
Warm milk.
Add 1/4 cup butter to mushroom/onion mixture. Melt and add flour. Cook for 3-4 minutes.
Gradually add warm milk. Stir until sauce develops and thickens.
Mix in lima beans and 1 1/2 cup cheese.
Pour mixture into 2 quart casserole.
Sprinkle top with almonds and remaining cheese.
Bake at 350 for 30 minutes.
Cook pasta in salted, boiling water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Sweat onion for 5 mins, until softened. Add mushrooms and cook for 3-4 mins, until just softened. Add chard and garlic and cook for 2-3 mins, until chard wilts. Add tomatoes and basil. Season. Cover and cook for 5 mins, until chard is tender.
Fold in cream and pine nuts. Add pasta and toss to combine. Divide between serving bowls and sprinkle with extra pine nuts to serve.
nd brown lightly; turn, add mushrooms and shallots around chicken, and
Preheat oven to 350\u00b0F
Heat butter in non-stick pan at med-high heat.
Chop mushrooms & onions, add to pan and cook till tender. Stir while it cooks.
Mix in flour and then gradually add milk until mixture begins to thicken.
Add spices, stir & remove from heat.
Cut croissant in half, lenghwise. Place bottom halves on a cookie sheet. Layer each bottom half with ham first, 1/4 mushroom sauce & then 1 slice of cheese. Cover with the top of the croissant.
Bake for 15 min or until cheese has melted.
for 5 minutes.
Add mushrooms to the onions and smother
anover moderate heat. Spray mushrooms with oil. Add mushrooms to pan; cook
Melt butter in a large frying pan over moderately high heat. Add mushrooms, bacon and garlic; cook and stir for 2 mins or until mushrooms are almost tender.
Add cream to pan. Bring to a boil. Reduce heat and simmer for 3-4 mins or until sauce thickens slightly. Season to taste and remove from heat.
Stir in Parmesan and spinach. Add hot pasta; toss until combined. Spoon into shallow serving bowls. Serve pasta sprinkled with chives.
Preheat oven to 400 degrees F.
Grease a shallow baking dish.
In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms).
In a small bowl, blend together sour cream, salt, pepper and flour.
Add to the mushrooms in the pan.
Heat until JUST beginning to boil.
Transfer to a baking dish.
Sprinkle with chopped parsley and cheese.
Bake for about 10-15 minutes.
Wash Swiss chard and clip tough ends,
minute.
Stir in mushrooms, 1 tsp salt and lemon