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Posts Tagged ‘mushrooms’

With the holidays upon us, most are looking for easy to fix appetizers for the last minute guest.   These do not have to be elaborate or hard to make.

Here is a simple recipe that I have used for years.  It is always a hit with family and friends.  I make the filling out before hand, keep it in the refrigerator up to week, then when the guests drop by, I just fill the mushroom and put in the microwave.

RECIPE INGREDIENTS
1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
1/2 cup shredded Mozzarella cheese plus two tablespoons
2 green onions
DIRECTIONS
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel.

Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

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Mushrooms should be enjoyed year round.  There are so many varieties of mushrooms available now and they all taste slightly different.  This is one recipe we enjoy with our Christmas dinner every year.  I only use button mushrooms, depending on your preferences use any mushroom you like.

6 tbsp butter or magarine

1 large onion, chopped

2 tbsp of flour

2 tbsp of milk

11/2 cups commercial sour cream

11/4 lb. mushrooms, sliced

3/4 tsp salt

1/4 pepper

2/4 paprika

In melted butter, in large skiller, saute onion til golden. Sprinkle with flour; add milk and 3/4 sour cream; while stirring, bring just to a simmer.  The add sliced mushrooms, salt, pepper, paprika.  Simmer covered for 5 min stirring occasionally.  Stir in remaining sour cream; heat thoroughly, while stirring constantly.  Serve at once.  Makes 6 servings.

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Eating Well Magazine

Total Time: 20 minutes
Yield: 4 servings, about 3/4 cup each

These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyère, fontina or Swiss cheese.

RECIPE INGREDIENTS
1 ounce bacon (about 1 1/2 slices), chopped
1 1/2 pounds mixed mushrooms such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
2 medium cloves garlic garlic,
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup dry white wine

DIRECTIONS
Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

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