~*~Mushroom Recipes~*~

Pasta with Mushroom Sauce


Recipe Summary
Prep Time: 10 minutes Cook Time: 20 minutes
Yield: 6 servings
1 envelope (0.9 ounce) garlic-mushroom recipe soup mix
2 cups water
1 box (1 pound) penne pasta
2 tablespoons olive oil
1 small sweet red pepper, sliced
1 1/2 pounds assorted pre-sliced mushrooms
1/2 cup grated Parmesan
1/2 cup chopped flat-leaf Italian parsley
1/4 cup heavy cream

Whisk together soup mix and water in medium-size bowl; set aside.
Cook pasta according to package directions.

Meanwhile, heat oil in large skillet. Add sweet pepper and mushrooms; saute until partially tender, about 10 minutes. Stir in soup mixture. Increase heat to medium-high; cook, uncovered, until slightly thickened, about 8 minutes. Stir in 1/4 cup Parmesan, the parsley and the heavy cream; cook another 1 minute or until heated through.

Drain the pasta well; transfer the pasta to a large serving bowl. Add mushroom sauce and the remaining 1/4 cup Parmesan; toss to mix well. Serve the pasta immediately.

Fettuccini with Mushroom, Ham and Rose Sauce

Submitted by: Chris and Carolyn




Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes


Makes: 4 servings





"Sauteed onion, garlic and mushrooms are seasoned with oregano,
basil, parsley and flavorful strips of ham. A sweet, rich mix of
ready-made marinara sauce and heavy cream gives this dish its
rose color. Serve over hot pasta and enjoy every luscious bite."




Ingredients

1 pound dry fettuccine pasta

1/4 cup butter

1/2 cup finely diced onion

3 cloves garlic, minced

6 slices ham, chopped

1 pound fresh sliced mushrooms

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons dried parsley

1 teaspoon crushed red pepper

1 cup spaghetti sauce

1 1/2 cups heavy whipping cream







Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta
and cook for 8 to 10 minutes or until al dente; drain.

2. In a large saute pan melt the butter over medium heat. Add the
onion and garlic and cook until softened. Stir in the sliced
mushrooms and the oregano, basil and parsley. Cook Stirring
occasionally until the liquid from the mushrooms has evaporated.
Add the ham pieces and cook for another 4 to 5 minutes.

3. Pour n the heavy cream and bring to a boil. Slowly stir in the
marinara sauce, blending it into the cream. Cook stirring
occasionally until the sauce has reduced by a third and is thick.

4. Place fettuccini on plates and ladle even portions of sauce over
top.

Asparagus and Mushroom Stew
4 Servings—vegan


1/2 tsp. salt
1 lb. asparagus spears, trimmed and cut diagonally into 1-inch lengths
1 medium red bell pepper, seeded and cut into thin julienne strips
1 tsp. cornstarch dissolved in 1 Tbs. water
1 tsp. red wine vinegar
Salt and freshly ground black pepper to taste
1/2 cup sherry
1/3 oz. dried porcini mushrooms
1 Tbs. vegetable oil
3 cloves garlic, minced
1/2 lb. fresh portobello or shiitake mushrooms, chopped
Place dried mushrooms in small heat-proof bowl and cover with boiling water. Let soak 15 minutes.

Meanwhile, in large skillet, heat oil over medium heat. Add garlic and fresh mushrooms and cook, stirring often, until mushrooms are tender. Add sherry, salt and mushroom liquid.

Add asparagus, bell pepper and dried mushrooms. Simmer, uncovered, until asparagus are tender, about 7 minutes. Add dissolved cornstarch and vinegar. Bring mixture to a boil and simmer until it thickens slightly, about 30 seconds.

Serve asparagus mixture over quinoa.

PER serving: 132 CAL; 4 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 16 G CARB.; 0 MG CHOL; 26 MG SOD.; 4 G FIBER

Mushroom-Tomato Ragu
Makes 7 cups—Dairy-Free

This all-purpose mushroom ragu is even better the next day. Try it with pasta, as an omelet filling, spooned on top of a baked potato … the possibilities are endless. If fresh basil is unavailable, substitute 1 to 2 teaspoons dried mixed with 1/4 cup chopped flat-leaf parsley. Ragu will keep up to four days refrigerated; it can also be frozen.

3 Tbs. extra-virgin olive oil
2 medium onions, chopped
2 small cloves garlic, minced
28-oz. can tomato puree
1 tsp. salt
1 tsp. freshly ground pepper
1 lb. portobello mushrooms, sliced
8 oz. cremini mushrooms, sliced
1/4 to 1/3 cup chopped fresh basil
In medium saucepan, heat 1 tablespoon oil over medium-high heat. Add half of the onions and cook, stirring, until lightly golden, about 3 minutes. Add half of the garlic and cook, stirring, 1 to 2 minutes. Stir in tomato puree, 1/2 teaspoon salt, 1/2 teaspoon pepper and 3 1/2 cups water. Increase heat to high and bring to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, 30 minutes.

Meanwhile, in large saucepan, heat 1 tablespoon oil over high heat. Add remaining onions and cook, stirring, until lightly golden, about 3 minutes. Add remaining garlic and cook, stirring, 1 to 2 minutes. Add all mushrooms and cook, stirring often, 3 minutes. Add remaining 1 tablespoon oil and cook, stirring occasionally, until mushrooms are tender and begin to release their juices, 3 to 4 minutes more. Stir in tomato mixture and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until flavors have blended, about 20 minutes.

Remove from heat. Stir in basil, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Serve hot.

PER cup: 92 CAL; 3 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 8 G CARB.; 0 MG CHOL; 308 MG SOD.; 3 G FIBER

Mushroom Blue Cheese Turkey Burgers


Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes


Makes: 4 servings

"Chopped mushrooms and onions keep these turkey burgers perfectly
moist on the grill. Blue cheese rounds out this quick favorite
with a flavor you'll find irresistible!"
Ingredients

1 pound ground turkey

8 ounces fresh mushrooms, finely chopped

1 onion, finely chopped

2 tablespoons soy sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup crumbled blue cheese

Directions

1. Preheat grill for high heat.

2. In a medium bowl, mix together the ground turkey, mushrooms,
onion, and soy sauce. Season with kosher salt and pepper. Form
into 4 burger patties.

3. Lightly oil the grill grate. Place patties on the prepared grill,
and cook for 10 minutes per side, or until well done. Top with
blue cheese during the last few minutes.

MUSHROOM SLOPPY JOES

2 hamburger rolls, split
2 teaspoons vegetable oil
1 pound fresh white mushrooms, coarsely chopped
(about 6 cups)
1 cup shredded carrots
2 tablespoons minced onion
1 tablespoon chili powder
1 can (8 ounces) tomato sauce
1 tablespoon white vinegar
1/2 teaspoon salt

Remove some of the soft bread from cut sides of the rolls, leaving shells about 1/2 inch thick; set aside. In a large skillet, over medium-high heat, heat oil. Add mushrooms, carrots, onion and chili powder; cook and stir until mushroom liquid evaporates, about 5 minutes. Stir in tomato sauce, vinegar, salt and 1/4 cup water. Bring to a boil; cook, stirring occasionally until slightly thickened, 3 to 5 minutes. Toast rolls; spoon mixture into hollows of halves.

YIELD:4 Portions

Per portion: 145 calories, 5 g protein, 4 g fat, 22 g carbohydrate, 3 g fiber

MUSHROOM AND CHICKEN TERIYAKI


1/4 cup teriyaki sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
2 teaspoons vegetable oil
12 ounces of fresh white mushrooms sliced (about 4 1/2 cups)
4 ounces of fresh shiitake mushrooms, stems removed and sliced (about 1 1/2 cups)
1 large sweet red bell pepper, thinly sliced (about 1 cup)
4 green onions (scallions), sliced (about 1/3 cup)
2 teaspoons sliced garlic
1 1/2 cups cooked chicken, cut in thin strips (about 6 ounces)
4 Chinese cabbage or bok choy leaves

In a small bowl, combine teriyaki sauce, cornstarch, ginger and 1/2 cup water; set aside. In a large skillet, over medium-high heat, heat oil. Add mushrooms; cook and stir until they release their liquid, about 3 minutes. Add bell pepper, green onions and garlic; cook and stir until mushroom liquid evaporates and garlic begins to brown, about 5 minutes. Add chicken. Stir teriyaki mixture and add to the skillet mixture; cook and stir until slightly thickened, about 3 minutes. Arrange cabbage leaves on four plates; spoon mushroom-chicken mixture on top, dividing evenly.

YIELD: 4 servings

Per portion: 170 calories, 17 g protein, 6 g fat, 14 g carbohydrate, 4 g fiber

Turkey Mushroom Stew

"This is a deliciously spicy, chunky stew. Serve with nice thick slices of fresh Italian bread. yield: 10 servings.


INGREDIENTS:
1 tablespoon vegetable oil
1 pound ground turkey
garlic powder to taste
Italian seasoning to taste
ground black pepper to taste
2 (28 ounce) cans no-salt-added crushed tomatoes, with liquid
1 (28 ounce) can no-salt-added whole tomatoes, with liquid
1 (15 ounce) can kidney beans
1/2 cup hot pepper sauce
1 large green bell pepper, chopped
1 large onion, chopped
1 pound fresh mushrooms, chopped


DIRECTIONS:
Heat the oil in a skillet over medium heat, and cook the turkey until evenly browned. Season with garlic powder, Italian seasoning, and pepper. Drain, and transfer turkey to a large pot.
Mix the crushed tomatoes with liquid, whole tomatoes with liquid, kidney beans, and hot sauce into the pot. Stir in the green bell pepper, onion, and mushrooms. Bring the mixture to a boil, reduce heat to low, and season to taste with garlic powder, Italian seasoning, and pepper. Continue cooking 1 hour, stirring occasionally, or to desired consistency. If the stew is too thick, mix in some water.

erb Mushroom and Wild Rice Stuffing
This savory stuffing, featuring Poultry Seasoning and Sage, makes an impressive addition to a holiday feast.
Prep Time: 10 minutes
Cook Time: 35 minutes
Makes 8 (1 cup) servings



Ingredients:
1/4 cup butter or margarine
1 cup chopped celery
1 cup chopped onion
2 cups sliced mushrooms
2 teaspoons McCormick® Poultry Seasoning
1 teaspoon McCormick® Parsley Flakes
1 teaspoon McCormick® Ground Sage
1/2 teaspoon McCormick® Season-All® Seasoned Salt
1/4 teaspoon McCormick® Ground Black Pepper
4 cups cooked wild rice
2 cups dry unseasoned bread crumbs
1 cup chicken broth


Directions:
1. In a large skillet, melt butter. Add mushrooms, celery, and onions and sauté 5 minutes. Stir in seasonings.
2. Combine rice and bread crumbs in large bowl; stir in vegetable mixture. Add broth; toss to combine. Spoon into 13x9x2-inch baking dish; bake, covered, in a 350°F oven for 30 minutes.

Mushroom Vegetarian Gravy

Ingredients:

1 Tbs. canola oil
1/4 cup shallots, minced
8 oz. fresh mushrooms thinly sliced
1/4 cup dried mushrooms, chopped
3-1/2 cups chicken flavored vegetable stock
1/4 tsp. salt
1/4 tsp. dried thyme
7 Tbs. quick-cooking flour
1/2 cup cold water

Preparation:

Sauté shallots in oil with both dried and fresh mushrooms. Soak the dried mushrooms in the broth first to add a little mushroom flavor to it. Add the sautéed vegetables to the broth, then add salt and thyme. Combine the quick-cooking flour with cold water and stir until mixture is smooth.

Stir the flour mixture into the broth. Bring to a boil, while continuing to stir. To rid the gravy of the flour flavor, simmer it for one additional minute.

Mushroom Vegetarian Gravy

Ingredients:

1 Tbs. canola oil
1/4 cup shallots, minced
8 oz. fresh mushrooms thinly sliced
1/4 cup dried mushrooms, chopped
3-1/2 cups chicken flavored vegetable stock
1/4 tsp. salt
1/4 tsp. dried thyme
7 Tbs. quick-cooking flour
1/2 cup cold water

Preparation:

Sauté shallots in oil with both dried and fresh mushrooms. Soak the dried mushrooms in the broth first to add a little mushroom flavor to it. Add the sautéed vegetables to the broth, then add salt and thyme. Combine the quick-cooking flour with cold water and stir until mixture is smooth.

Stir the flour mixture into the broth. Bring to a boil, while continuing to stir. To rid the gravy of the flour flavor, simmer it for one additional minute.

Southern Mushroom Soup

"A rich and creamy home made mushroom soup that is topped with toasted bread and shredded cheese for a comforting home-cooked meal." Original recipe yield: 4 cups.


INGREDIENTS:
2 cups chopped fresh mushrooms
1 small onion, chopped
2 cups chicken broth
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 pinch salt and pepper to taste
4 slices white bread, toasted
1 tablespoon softened butter
1 cup shredded sharp Cheddar cheese


DIRECTIONS:
In a large saucepan, combine the mushrooms, onion and chicken broth. Bring to a boil, then simmer covered for 15 minutes over low heat.
Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium, and gradually stir in the milk. Continue stirring constantly.
When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling for about 10 minutes, or until the mushrooms are tender. Season with salt and pepper.
Ladle the soup into bowls, and trim pieces of toast to fit the bowls. Butter the toast, and place on top of the soup. Sprinkle the cheese over the bread and serve.

Mushroom and Tomato Stew


4 Tbsp olive oil
1 large onion, cut into ½-inch dice
2 tsp chopped fresh rosemary
8 oz portabella mushrooms, sliced ½-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
1 can (14.5 oz) diced tomatoes

3 Tbsp tomato paste
2 garlic cloves, minced
1 tsp sherry vinegar
2 Tbsp butter (optional)
Salt and ground black pepper, to taste
2 pinches red pepper flakes



1. Heat 1 Tbsp oil in large nonstick skillet over medium heat.

2. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.

3. Return pan to stove and add half the remaining oil. When hot, add portabella mushrooms and sauté until nicely browned, about 5 minutes.

4. Add portabellas to the onion mixture and repeat sautéing with remaining oil and white mushrooms.

5. Return everything to pan and add tomatoes, tomato paste, garlic, 1½ c water and vinegar.

6. Simmer gently for 12 to 15 minutes, then swirl in butter.

7. Season with salt, pepper and red pepper flakes.

Makes 4 Servings

Per Serving: 210 cal, 5 g pro, 18 g carb, 14 g fat, 2 g sat. fat, 0 mg chol, 4 g fiber, 240 mg sodium

Prep Time: 18 minutes

Cooking Time: 30 minutes

Mushroom-Garlic Quesadillas

Vegetarian Times, May 2002

Serves 8; 30 minutes or fewer

Serve these quesadillas with steamed broccoli florets and a flavorful rice or grain pilaf.
1 medium onion, sliced
1/2 tsp. olive oil or butter
1/2 tsp. sugar
8 oz. sliced button mushrooms
8 oz. shiitake, stemmed, or oyster mushrooms, sliced
3 cloves garlic, minced
1/4 cup minced parsley
8 fat-free, whole-wheat flour tortillas
6 oz. white cheddar, smoked Gouda or soy cheese (1 1/2 cups)
1. In large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft and starting to brown, 5 to 7 minutes. Sprinkle sugar over onion and add mushrooms and garlic. Cook and stir occasionally, until mushrooms soften, about 8 minutes. Stir in parsley and transfer to serving plate. Season with salt and pepper to taste. Rinse and dry skillet, and reheat over high heat.

2. Heat tortillas in hot skillet, 1 minute each side, adjusting heat so tortillas don't burn. Divide mushroom mixture among 8 tortillas, placing mixture on one side of tortilla. Sprinkle cheese evenly over mushrooms. Fold tortillas in half over filling.

3. Cook quesadillas in same skillet until golden and crisp on both sides and cheese is melted. Serve hot.

PER SERVING: 170 CAL; 8G TOTAL FAT (4G SAT. FAT); 17G CARB; 23MG CHOL; 632MG SOD; 7G FIBER

Shiitake Mushroom Frittata


Serves 6; 30 minutes or fewer Add crusty rolls and an avocado salad for a great brunch menu.

1 Tbs. olive oil
3 Tbs. minced shallots (1 large)
3 cups shiitake mushrooms, stemmed and thinly sliced (8 oz.)
1 1/2 tsp. fresh savory, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
10 large eggs
1 cup Fontina cheese, shredded (3 oz.)
1 Tbs. chopped parsley
1. Preheat oven to 350F.

2. In large nonstick, ovenproof skillet, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to soften, about 2 minutes. Add mushrooms, savory, 1/4 tsp. salt and 1/4 tsp. pepper; stir often, until mushrooms release juices, 5 to 6 minutes.

3. In bowl, whisk eggs until frothy. Stir in cheese and remaining salt and pepper.

4. Pour eggs over mushrooms in skillet, tilting pan to spread evenly. Cook without disturbing until about 1/4 inch around outer edge is set. With a spatula, lift some egg mixture from sides of pan, tipping pan to allow uncooked egg to flow to pan bottom.

5. Place skillet in oven and bake 18 minutes.

6. Invert frittata onto large serving plate. Sprinkle with parsley. Cut into wedges; serve warm.

PER SERVING: 211 CAL; 15G PROT; 15G TOTAL FAT (6G SAT. FAT); 4G CARB; 370MG CHOL; 413MG SOD; 0G FIBER