Aunt Lynn's Green Bean Casserole

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Ingredients:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion diced
• 1 cup sour cream
• 3 14 1/2 ounce cans French style green beans drained
• 2 cups shredded cheddar cheese
• 1 can French-fried onions aka fried onion crisps
• 1 tablespoon butter melted
• 1 4 ounce can chopped water chestnuts
• 1/4 cup chopped pecans
• 1 4 ounce can chopped mushrooms

Steps:

• Preheat oven to 350 degrees 175 degrees C
• Melt 2 T butter in large skillet over medium heat
• Stir in flour until smooth and cook for one minute
• Stir in salt sugar onion water chestnuts pecans mushrooms and sour cream
• Add green beans and stir until coated
• Transfer mixture to a 2 1/2 quart casserole dish
• Spread cheese over top
• In a small bowl toss taste toppers and butter and sprinkle over the cheese
• Bake for 30 minutes or until top is golden brown and cheese is bubbly

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Creamy Brown Rice Risotto

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Ingredients:

• 1 cup short grain brown rice or brown sushi rice
• 1/2 tablespoon olive oil
• 1 medium yellow onion finely diced
• 12 ounces mixed mushrooms thinly sliced
• 1/2 cup white wine
• 1 red bell pepper cored and diced
• 1 1/2 cups vegetable broth room temperature or chicken broth
• 1/2 tablespoon cornstarch mixed with 1 tablespoon water
• 1/2 cup grated parmesan cheese
• sea salt
• fresh ground black pepper to taste
• truffle oil

Steps:

• In a medium saucepan over medium-high combine the rice and 2 cups water Bring to a boil then cover reduce heat to simmer and cook for 20 minutes
• Remove the pan from the heat leaving it covered The rice will not be completely cooked and there will be some water in the pan Set aside
• In a large skillet over medium-high heat the oil Add the onion and mushrooms then saute until just starting to brown about 3 to 4 minutes Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan When the wine comes to a simmer add the bell pepper and the rice along with any liquid in the pan Stir well
• Add the broth and stir well Bring to a simmer and cook stirring frequently to prevent sticking until the liquid has thickened and reduced about 10 minutes Stir in the cornstarch mixture then cook for another minute Stir in the cheese until melted Season with salt and pepper If desired drizzle with truffle oil just before serving

Fettucine With Rosy Mushroom Sauce

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Ingredients:

• 500 g fresh mushrooms diced 1lb
• 2 tablespoons olive oil
• 1 tablespoon butter
• 4 garlic cloves finely chopped
• salt and pepper freshly ground to taste
• 1/2 cup tomato puree 4 fl oz
• 1/2 cup cream
• hot pepper sauce a dash
• 500 g fettuccine pasta
• 2 teaspoons cornflour
• 2 tablespoons cold water

Steps:

• Heat olive oil amp; butter in a heavy-based saucepan on gentle heat until butter is soft
• Add garlic amp; mushrooms cook coating the mushrooms in the hot oil for 5 minutes
• Add salt amp; pepper tomato puree cream amp; hot sauce and simmer for 10 minutes
• Meanwhile cook the pasta according to packet directions then drain when cooked
• Mix the cornflour amp; water together then add to the simmering sauce stirring until it thickens slightly and serve

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Garlic Mushrooms

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Ingredients:

• butter
• 4 flat top mushrooms
• parsley
• 2 garlic cloves

Steps:

• Mix butter parsley and crushed/minced garlic
• Put into flat top mushrooms
• Put mushrooms in preheated oven at 180C
• Cook for 10 minutes basting occasionally or until mushrooms are steeped in melted garlic butter

Herb Marinated Mushrooms

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Ingredients:

• 1 tablespoon vegetable oil
• 2/3 cup white wine vinegar
• 2 garlic cloves minced
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons water
• 3 tablespoons fresh basil chopped
• 2 teaspoons dried tarragon
• 3 green onions minced
• 1 1/2 lbs mushrooms trimmed
• 2 tablespoons chopped parsley

Steps:

• Whisk all of the ingredients except the mushrooms and parsley in a medium bowl until blended
• Add the mushrooms and toss gently to mix
• Cover and refrigerate 3-4 hours Toss mushrooms drain and spoon into a serving bowl
• Sprinkle with chopped parsley

Herb Omelette With Mustard Mushrooms

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Ingredients:

• 50 g butter softened
• 1 tablespoon coarse grain mustard
• 4 field mushrooms
• 4 eggs
• 2 tablespoons chopped mixed herbs
• salt and pepper

Steps:

• Mix 40g of the butter with the mustard and then divide the butter between the mushrooms Grill under a hot grill for 5 - 6 mins and keep warm
• Crack the eggs into a bowl and beat well Add herbs and seasoning
• Melt the remaining butter in a pan when the butter is foamy add the eggs
• Cook omelette to your preferred level of doneness and remove from the pan
• Serve half the omelette with 2 mushrooms and some crusty bread

Hootenanny Potatoes and Mushrooms

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Ingredients:

• 1 potato
• mushroom sliced
• cajun seasoning
• 1 teaspoon canola oil
• salt
• pepper

Steps:

• Oil your pan
• cut the potatoes
• either sliced of cubed
• and put them inches Season with Salt and Pepper
• Let sit
• or feel free to keep flipping and moving the potatoes around
• Which ever method you prefer
• is up to you
• Just before the potatoes begin to brown
• add the Cajun Seasoning amount is your preference
• Make sure that all the potatoes are seasoned
• After about another minute
• add the mushrooms
• You can add another amount of cajun seasoning if you want it extra spicy
• After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
• and enjoy

Hot and Sour Mushroom Soup

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Ingredients:

• 1 cup vegetable stock
• 1 teaspoon pepper sauce
• 1 inch lemongrass finely chopped into rings
• 3 kaffir lime leaves roughly torn into three
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• 2 ounces oyster mushrooms coarsely separated -OR- button mushrooms
• 2 small fresh green chilies more if desired crushed to split open

Steps:

• Add all recipes in a pot except for the chilis and let it come to a boil on medium high heat Let simmer for 30 minutes
• In the last five minutes add the red or green chili Serve warm

Hot Stuffed Cremini Mushrooms

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Ingredients:

• 8 ounces cremini mushrooms washed stemmed
• 1 large jalapeno minced
• 1 small onion finely chopped
• 1/2 cup parmesan cheese shredded reserve 1/4 cup
• 2 garlic cloves finely chopped
• 1/4 cup Italian breadcrumbs
• 1/2 cup butter or 1/2 cup margarine
• salt and pepper to season caps

Steps:

• Preheat oven to 400 degrees
• Mix jalapeno onion garlic and 1/4 cup parm into butter
• Place caps on a bake sheet and season to taste w salt/pepper
• Fill caps with butter mixture
• Sprinkle remaining 1/4 parm over all the caps
• Sprinkle 1/4 of bread crumbs over the parm coated caps
• Bake for 15 minutes or until mushrooms give up juices
• Broil to crisp up topping if not to satisfaction
• Serve and Enjoy

Layered Eggplant and Polenta Casserole

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion cut into 1/4-inch slices
• 4 garlic cloves minced
• 2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
• 1/2 cup sliced mushrooms use button or cremini
• 1 tablespoon balsamic vinegar
• 1 tablespoon italian seasoning
• 3/4 cup loosely packed basil leaves roughly chopped
• fresh ground pepper
• crushed red pepper flakes
• 1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
• 16 ounces log precooked polenta sliced into 1/4-inch rounds

Steps:

• Preheat oven to 400F degrees with rack in upper third
• In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
• Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
• Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
• Remove sauce from heat
• Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
• Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
• Transfer to a plate
• Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
• Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
• Repeat with sauce and another layer of eggplant
• Finish by dotting with remaining tomato sauce
• Cover with foil; bake until bubbling and juicy about 30 minutes
• Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
• Remove from oven; let cool slightly and serve

Mushroom Pate

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Ingredients:

• 2 lbs mushrooms your choice
• 4 cups water
• 1 lb soft cream cheese 2 8-oz pkgs
• 1/4 lb soft sweet butter 1 stick
• 1 tablespoon fresh rosemary
• 1 teaspoon white pepper
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1 ounce marsala wine

Steps:

• Wash the mushrooms and cut into halves
• Puree the mushrooms with the 4 cups of water in a blender or food processor
• In a large saucepan bring the mixture to a boil and then simmer for half an hour
• Strain the mixture separating the thicker mushroom portion from the liquid
• Reserve the mushroom portion
• Simmer the liquid again until it is reduced to about 1/2 cup
• Set aside the reduction/glaze
• While the glaze is cooling combine the remaining ingredients thoroughly in a mixing bowl with a large spoon
• Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate
• The pate can be refrigerated for up to 7 days
• Serve with crackers or toast points
• Enjoy

Mushroom Tarts

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Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup cold butter diced
• 1 cup cream cheese diced
• 2 tablespoons butter
• 8 ounces fresh mushrooms chopped
• 8 ounces wild mushrooms chopped
• 2 cloves garlic minced
• 1 cup whipping cream
• 1 tablespoon lemon juice
• 1/4 cup chopped green onion
• 1/4 cup chopped parsley
• salt freshly ground black pepper

Steps:

• PASTRY Place flouramp; salt in food processor and scatter butteramp; cheese over top; pulse together with on-off motion
• Remove from processor form into a ballamp; chill for 30 minutes
• Pinch 1 inch balls from the pastryamp; pat NOT rolled as this pastry is very rich into small tart or muffin tins- or foil tart tins
• Chill until needed
• Preheat oven to 400F
• Heat butter in skillet; add mushroomsamp; saute for 5 minutes or until juices disappear
• Add garlicamp; creamamp; bring to a boil; add lemon juice green onion parsleyamp; seasonings
• Spoon into pastry cases
• Bake for 15- 20 minutes or until pastry is edged with goldamp; mushroom filling is hot
• Turn out of tinsamp; cool for 10 minutes
• These may be frozen on cookie sheets placed in freezer containersamp; reheated from frozen state at 350F for 15 minutes or until filling is hot

Red Onion Tri-Mushroom Quiche

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Ingredients:

• 1 1/4 cups flour
• 1/3 cup unsalted butter
• 1 egg yolk
• 3 tablespoons ice water
• 1 pinch salt
• 1/4 cup unsalted butter
• 1 large red onion halved and sliced
• 4 ounces cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and sliced
• 4 ounces oyster mushrooms stemmed and sliced
• 2 teaspoons fresh thyme chopped
• 1 egg
• 2 egg yolks
• 1/3 cup heavy cream
• salt and pepper

Steps:

• Sift flour and salt into a bowl
• Add the butter and cut it into the flour until mixture resembles breadcrumbs
• Beat the egg yolk with the water in small bowl
• Sprinkle liquid onto flour mixture and combine with your fingertips
• Form dough into a ball
• Cover and chill for 30 minutes
• Preheat the oven to 375 degrees and grease pie or quiche pan with butter
• Roll out dough on floured surface and then line the pan
• Prick bottom with fork and chill for 30 minutes
• Line with foil and dried beans and bake in the oven for 25 minutes
• Remove the foil and beans and cool on a wire rack
• Reduce oven temp to 350 degrees
• Melt butter in a large heavy bottomed skillet
• Add the onions cover and cook over very low heat stirring occasionally for 20 minutes
• Add mushrooms and thyme and cook for an additional 10 minutes stir often
• Spoon mixture into cooled tart shell and place the pan on a cookie sheet
• Lightly beat the egg with the egg yolks and cream ans season to taste with salt and pepper
• Pour mixture over mushroom filling and bake for 20 minutes or until the filling is set and golden
• Serve hot or at room temperature

Romanian Marinated Mushrooms

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Ingredients:

• 2 1/2 lbs bite sized mushrooms
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 cup sliced onion
• 3 garlic cloves minced
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 3 bay leaves
• 2 cups canned tomatoes 28-ounce can
• 1/2 cup red wine vinegar
• 1/8 teaspoon cayenne
• salt
• 1/2 teaspoon sugar
• 1 lemon cut into wedges
• chopped fresh parsley

Steps:

• Saute mushrooms in 1/4 cup olive oil until just tender
• Drain the mushrooms toss with lemon juice and transfer to a bowl
• Add 2 Tbsp oil to the skillet and cook the onions until they begin to turn tranlucent
• Add the garlic and saute for a few more minutes until the onions are golden but not browned
• Stir in the pepper thyme marjoram and bay leaves and saute for another minute
• Drain the tomatoes and reserve 1/3 cup of juice Coarsely chop the tomatoes and mix them into the onions along with the reserved tomato juice vinegar cayenne salt and sugar
• Simmer on low heat covered for 20-25 minutes stirring occasionally
• Allow the marinade to cool for serveral minutes and then pour it over the mushrooms
• Chill covered for at least 12 hours Bring the mushrooms to room temperature before serving
• Garnish with lemon wedges and parsley

Sticky Mushrooms on Toast

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Ingredients:

• 2 tablespoons light olive oil
• 4 ounces unsalted butter
• 8 ounces chestnut mushrooms quartered
• 9 ounces mixed mushrooms
• 1 garlic clove crushed
• 1 tablespoon toasted sesame oil
• 2 tablespoons hoisin sauce
• 1 tablespoon flat leaf parsley
• 1 tablespoon coriander leaves
• 1 ounce rocket
• 4 slices sourdough bread
• 3 tablespoons of amontillado sherry wine

Steps:

• Heat a wok with half of the oil and then add two thirds of the butter and allow to melt
• Next add the mushrooms starting with the largest Add the remaining oil as you need to
• Next stir in the garlic and allow to cook for about a minute
• Heat a griddle pan to smoking hot Then toast the sourdough until nicely lined on both sides
• Next add the sherry to the wok allow the alcohol to burn off and then add the soy sauce sesame oil and hoi sin Stir really well and then stir in the remaining butter followed by the coriander and parsley
• Finally remove from the heat and stir in the rocket
• To serve lay a piece of toast on the centre of each serving plate and pile on the mushrooms Eat immediately

Stuffed Portabella Mushrooms

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Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Tomato-Mushroom Pasta

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Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom thinly sliced
• 1 lb vine-ripe tomatoes seededdiced
• 1 teaspoon chopped rosemary
• 1/4 cup sun-dried tomato packed in oil sliced into small pieces
• 3/4 lb bucatini pasta or 3/4 lb perciatelli cooked

Steps:

• In large nonstick skillet melt butter
• Add chopped shallots; cook until softened 3 minutes
• Add assorted mushrooms; saute until tender 8 minutes
• Add tomatoes rosemary 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened 3 minutes
• In large pasta bowl place 3/4 lb freshly cooked pasta; add sauce; toss to mix well
• Serve with grated Parmesan cheese if desired

Veggie Burgers Low Fat and Low Cholesterol

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Ingredients:

• 115 g mushrooms finely chopped
• 1 small onion chopped
• 1 small courgette chopped
• 1 carrot chopped
• 25 g unsalted peanuts or 25 g cashew nuts
• 2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley chopped
• 1 teaspoon yeast extract
• salt and black pepper
• flour for shaping

Steps:

• Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
• Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
• Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown

Wild Mushroom Soup

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Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 shallots minced
• 1 1/2 lbs wild mushrooms cleaned and finely chopped
• 1 tablespoon fresh thyme chopped
• 1/2 teaspoon salt more to taste
• 1/4 teaspoon fresh ground black pepper more to taste
• 6 cups vegetable stock

Steps:

• Clean all the mushrooms before chopping wipe with damp paper towel
• or remove dirt with small mushroom brush
• Melt butter and olive oil in soup pot on medium heat
• Add shallot
• cook until beginning to caramelize
• stirring infrequently
• Add mushrooms
• thyme
• salt
• and pepper; cook
• stirring occasionally
• until mushrooms have released their liquid and liquid has mostly evaporated
• Add broth and any soaking liquid
• scraping up browned bits Bring to a boil
• reduce to simmer
• and cook until mushrooms are tender Adjust seasoning
• Remove from heat
• cool slightly Puree soup with stand blender in batches or immersion blender until smooth Add more liquid if you want it thinner broth or water would do
• Serve
• NOTES I used a combination of fresh mushrooms including cremini
• chanterelle
• hen of the woods maitake
• and beech bunashimeji For depth of flavor
• I added some some dried shiitake mushrooms Soak dried mushrooms in 1-2 cups hot water for 30-60 minutes before use; add the liquid with the broth discard sediment; if using shiitakes
• discard stems too
• they are tough Instead of separating the thyme leaves
• you can just tie a bunch of sprigs together and fish the bundle out before pureeing The original recipes suggested leaving it half-pureed and rustic but I found it grainy so I pureed it completely This soup can be made ahead Reserve 1-2 cups broth and add it while reheating on medium-low This is what I did for garnish per serving When the butter and olive oil were hot
• I cooked some pretty slices of cremini and reserved them On each serving I drizzled about 1 tsp cream
• eyedroppered very few drops of truffle oil
• sprinkled a couple of thyme leaves
• and floated a reserved mushroom slice

Ww 4 Points - Grilled Portobello Burger With Basil Mayo

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Ingredients:

• 1/4 cup fresh basil chopped
• 3 tablespoons reduced-calorie mayonnaise
• 1 teaspoon apple cider vinegar
• 1 lb portabella mushroom caps about 4 mushrooms
• olive oil flavored cooking spray enough to coat mushroom
• 1/8 teaspoon table salt
• 1/8 teaspoon black pepper
• 4 medium mixed-grain hamburger buns
• 4 pieces jarred roasted red peppers drained water-packed
• 4 slices red onions
• 4 pieces lettuce

Steps:

• Heat grill
• In a small bowl combine basil mayonnaise and vinegar; set aside
• Lightly coat both sides of mushroom caps with cooking spray; season with salt and pepper
• Grill mushrooms over medium-hot coals about 6 minutes each side or until just soft to the touch
• To serve split rolls and toast on grill Spread a heaping teaspoon of basil mixture on top and bottom halves of rolls Layer each bottom half with one red pepper mushroom onion slice and lettuce leaf; top with remaining half of roll and serve
• Serves 4
• POINTS per serving 4