• 2  cups dry white wine such as Chardonnay
• 2  .5 oz. containers dried wild mushrooms, mixed variety (find dried wild mushrooms in your grocery store produce department)
• 2  8 oz. packages cream cheese, cut into 1-inch cubes
• 2  10-3/4 oz. cans condensed cream of mushroom soup
• 2  cups shredded mozzarella cheese
• 1  tsp. dried tarragon
• 1  tsp. salt
• 1/2  tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10
minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved
mushroom liquid, and remaining ingredients. Mix thoroughly and
pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once
halfway through. Makes 12 servings.

• 8  oz. asparagus, trimmed
• 2  Tbsp. olive oil
•   Salt and coarsely ground pepper
• 4  small skinless, boneless chicken breast halves (1 to 1-1/4 lb. total)
• 4  4-inch portobello mushroom caps, stems removed
• 8  1/2-inch thick slices country Italian bread*
• 1  8-ounce tub cream cheese spread with chive and onion

Directions

1. Tear off a 36 x 18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose asparagus, leaving space for steam to escape. Set aside.

2. Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper. For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170°F, turning chicken and mushrooms once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.) Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.

3. Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese. On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus. Makes: 4 servings

4. * If bread slices are too large, use halved slices of bread.

• 1/2  cup wild rice, rinsed
• 1  14-1/2-ounce can reduced-sodium chicken broth
• 2  cups sliced fresh mushrooms
• 1/2  cup chopped onion
• 2  tablespoons margarine or butter
• 1-1/2  cups herb-seasoned stuffing mix
• 1/2  cup chopped toasted walnuts
• 1/2  cup dried cranberries

Directions

1. In a medium saucepan combine uncooked wild rice and chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 50 to 60 minutes or until rice is just tender. Remove from heat; do not drain.

2. Preheat oven to 325 degrees F. Meanwhile, in a large skillet cook mushrooms and onion in margarine or butter until tender; remove from heat. Stir in stuffing mix and undrained rice. Add toasted walnuts and cranberries. If mixture seems dry, stir in 1 to 2 tablespoons water.

3. Transfer stuffing to a 2-quart casserole. Bake, covered, for 25 to 30 minutes or until heated through. Makes 8 to 10 servings.

• 24  large fresh mushrooms, 1-1/2 to 2 inches in diameter
•   Nonstick cooking spray
• 1/4  cup sliced green onion (2)
• 1  clove garlic, minced
• 1/4  cup butter or margarine
• 1/2  cup fine dry bread crumbs
• 1/2  cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
• 2  strips crisp cooked bacon, crumbled (1/4 cup)

Directions

1. Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.

2. Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through.

3. Makes 24 mushrooms

4. Prosciutto-Stuffed Mushrooms: Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.

5. Greek-Style Stuffed Mushrooms: Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2 cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning, crushed. Bake as directed.

6. Pesto-Stuffed Mushrooms: Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs, cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed.

• 1  recipe Pizza Dough (see Recipe Center)
• 8  ounces Fontina Valle d'Aosta, fontina, provolone, or mozzarella cheese, thinly sliced
• 2  large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
• 3  tablespoons olive oil
• 3  cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel ,and/or button)
• 2  cloves garlic, minced
• 2  teaspoons snipped fresh rosemary
•   Snipped fresh parsley

Directions

1. Preheat oven to 375 degree F. Prepare Pizza Dough as directed using the 16x12x1-inch pan. Arrange cheese slices on top of dough in pan.

2. In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.

3. In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well. Spoon mushroom mixture over cheese. Top with onions.

4. Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately. Makes 12 servings.

Ingredients

•   Mushroom-Onion Filling (see recipe below)
• 12  sheets frozen phyllo dough, thawed (14x9-inch rectangles)
• 1/2  cup butter or margarine, melted
• 3/4  cup fine dry bread crumbs
•   Freshly ground black pepper

Directions

1. Preheat oven to 375 degree F. Prepare Mushroom-Onion Filling. Lightly brush a sheet of phyllo with some of the melted butter. Sprinkle 1 tablespoon fine dry bread crumbs over the phyllo sheet. Top with another sheet and brush with more melted butter. Sprinkle with 1 tablespoon more fine dry bread crumbs. (Keep remaining phyllo covered with plastic wrap to prevent it from drying.) Using a sharp knife cut the phyllo stack in half lengthwise and then in half crosswise to make four equal-size rectangles.

2. Spread about 1 rounded teaspoon of the mushroom filling in a 3/4-inch-wide strip along a long side of a phyllo rectangle; spread filling to within 1 inch of short ends of rectangle. Starting at the filled side, tightly roll the phyllo dough into a thin log. Brush seam with butter. Place log, seamside down, on a baking sheet; brush with butter and lightly sprinkle with pepper.

3. Bake in preheated oven for 12 to 15 minutes or until logs are golden brown. Cool on wire racks. Repeat with remaining phyllo, butter, bread crumbs, filling, and pepper. Place baked logs in covered containers and store at room temperature for up to 8 hours. Makes 24 logs.

Mushroom-Onion Filling: In a large skillet, heat 2 tablespoons cooking oil until hot. Cook 4 cups finely chopped crimini and/or shiitake mushrooms; 2 large onions, finely chopped; and 2 cloves garlic, minced, over medium-high heat for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally. Remove mixture and set aside to cool completely. Makes about 1-3/4 cups.

To serve 50: Prepare the recipe three times.