World Best Mushroom Recipes

Wednesday, April 29, 2015

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

1 crust:.
2 put mug of water with ice in fridge first to get nice and cold.
3 mix flours and salt.
4 in a 1/3 cup measuring cup i added the 1 tablespoon flax, 3 tablespoons water then topped off with the canola oil. mix
5 cut it in with a pastry cutter or knife, until pea size chunks occur.
6 then 1 tablespoon at a time of the iced water, fluff in with a fork until it looks moistened and all starts forming some nice little golf balls. about 3.
7 gather into a ball.
8 on floured surface roll out into circle big enuf for your pie dish. 9 inch i think.
9 roll around rolling pin then roll out on top of pie dish.
10 prick with fork.
11 cover loosely with foil.
12 bake at 450 for 7-8 minutes.
13 reduce heat to 350 after crust is done.
14 for stuffing.
15 saute onion, garlic til translucent and a little caramelizing.
16 thaw spinach(i microwaved) squeeze out water.
17 either saute shrooms with onion, or i steamed via microwave(covered bowl in microwave for 1-2 minutes).
18 add spinach and steamed shrooms.
19 mix.
20 spread into pie dish.
21 mix eggs, salt pepper spices milk in a bowl. dump into pie plate, gently mix.
22 sprinkle with the cheese.
23 bake at 350 for about 30-40 minutes.

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

1 preheat oven to 350 degrees f.
2 boil the chicken breasts in 5-6 cups water for 20-25 minutes then place on a plate to cool.
3 in a mixing bowl, use a whisk to blend the creme of mushroom soup (you could use creme of celery soup as a substitute), and the chicken broth.
4 drain the carrots and peas, then add them to the soup blend.
5 slice the boiled chicken into 1/2 inch chunks and stir it into the soup-vegetable blend.
6 assemble 5, 5-inch ramekins or similar oven-proof bowls and spray them with pam.
7 distribute the mix among the 5 bowls evenly. fill to about 3/4 of an inch from the top edges.
8 melt the butter and pour an equal amount on top of the mix of each filled ramekin. use all the butter.
9 in another mixing bowl, mix the flour, baking powder, pepper and milk.
10 when the flour mix is slightly thicker than pancake batter and smooth (you may have to add an additional 2 or 3 tablespoons of milk), distribute the batter on top of the butter in each of the five bowls. do not stir the butter or the batter into the soup mix!
11 slightly spread the batter across the tops, using a tablespoon to do so. do not bother to spread the batter from edge to edge.
12 place the ramekins on a cooking tray and bake at 350 degrees f. for 50-60 minutes.
13 remove from the oven and serve when the tops are golden brown.

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

1 prepare macaroni and drain.
2 brown ground beef and onion - drain.
3 stir in pizza sauce, macaroni, sliced pepperoni and mushrooms. place in crockpot and cook on low for 3 hours. top with shredded cheese before serviing.

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

1 to prepare the sandwiches, in a 10-inch nonstick skillet, melt butter over moderate heat. cook mushrooms, onion, and pepper in butter until vegetables are tender. remove from skillet.
2 for each sandwich, layer a slice of bread, a slice of american cheese, some of the mushroom-onion mixture, a slice of mozzarella cheese, and another slice of bread.
3 to prepare the egg coating, in a shallow bowl, whisk together the egg, egg , and milk. dip sandwiches in coating to coat on both sides. wipe out skillet. coat skillet with cooking spray. in the skillet, cook sandwiches, 2 at a time, over moderate heat until bread is golden and cheese begins to melt, turning once.

Total Time: 43 mins Preparation Time: 20 mins Cook Time: 23 mins

1 1. cut and drain all vegetables.
2 2. brown turkey and saute vegetables.
3 3. mix vegetables with mushroom soup (i add a splash of milk).
4 4. pour into casserole dish, cover with tatortots in a "checkered" pattern (every other spot).
5 5. bake 425 for 23 minutes.

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

1 turn on overn to 350 degrees.
2 melt butter in large skillet. saute mushrooms 5 minutes until liquid has evaporated and add shallots. saute 2 to 3 minutes. stir in flour, parsley, salt and pepper.
3 gradually add the cream and 1 cup of the chicken broth, cook and stir over medium heat until thickened. add chicken and stir well, if seems too thick (it should be the consistency of a light cream sauce) add more broth. stir in parmesan cheese.
4 mix spagetti noodles with oil and place in a 2 1/2 quart casserole or lasagna pan. top with chichen mixture. bake covered for 40 minutes,.
5 remove cover and top with 1/2 cup parmesan cheese. bake an additional 20-30 minutes until hot and bubbly.