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will be adding recipes to this page. If you would like to
submit
a recipe please click the image to the right. |
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| Bolognese
Mushrooms- a family recipe submitted by Tracy Barber |
| Serves
4-6
Ingredients:
1 large
flat mushroom per person
1lb (454g) lean minced beef (vegetarians could use soya mince)
1 small red pepper, finely diced
1small green pepper, finely diced
1 small onion, finely diced
1 garlic glove, crushed
1 jar pasta sauce of your choice (chunky vegetable, garlic
& mushroom etc)
Good pinch of dried parsley
Knob of garlic butter per person
Grated Mozzarella cheese
De-stalk
the mushrooms and pop under a medium grill for around 10 minutes.
Meanwhile,
quickly fry the mince in a little oil until browned. Add the
diced peppers & onion & fry for further couple of minutes.
Pour in the jar of pasta sauce and add the crushed garlic &
the parsley. Simmer for around 5 minutes. Make sure the mixture
is not too runny. You want quite a thick mixture.
Take the
mushrooms from under the grill and top each one with a generous
helping of the bolognese mixture. Pop a knob of garlic butter
on the top of each mushroom. Sprinkle generously with grated
Mozzarella cheese and place under a HOT grill until the cheese
has all melted and is slightly browned.
Serve with
steaks, chicken etc or serve as a starter.
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| Pate
Filled Mushrooms - a family recipe submitted by Tracy
Barber |
Serves
4
4 Large, flat mushroom
per person - washed & stalk removed
250g Smooth Brussels Pate (or vegetarian alternative)
4 tsp garlic butter
Mixed herbs
Method:
Pre-heat oven to 220/425,
Gas Mark 7
Wash mushrooms and remove
stalk.
Place muchrooms on a baking tray.
Smooth pate into each mushroom until the "lids" are
full to the brim with pate
Dot 1 teaspoon of garlic butter onto each mushroom
Sprinkle a generous pinch of mixed herbs onto each mushroom
Bake in the oven for approx
15 mintues until mushrooms are cooked through. The pate should
be a little crisp on top and the garlic butter melted all the
way through.
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| Mushroom
Gohan - submitted by Charlotte Omotto |
Hey
here's my first recipe submission.
As a great fan of matsutake, and being of Japanese extraction,
I LOVE matsutake gohan (gohan means rice in Japanese). Since
we're not always lucky in finding matsutake, I tried a similar
treatment with chantrelles, and my small survey of my small household
called it a success. So here's my very simple recipe for
chantrelle gohan, or chantrelles with rice or, in Italian, chantrelles
risotto.
Soak sliced chantrelles for at least ~30 min in Teriyaki sauce.
Drain and put on top of rice and water in rice cooker (can't give
recipe for those who cook without one since I can't cook rice
without one) when finished cooking, mix up the chantrelles
with rice and enjoy while hot.
Actually I love lots of chantrelles, and since we seemed to have
picked out the chantrelles, we sauteed sliced chantrelles and
added it to leftover chantrelles gohan, and that tasted pretty
good, too. I think it wouldn't taste as good on plain rice.
Somehow, marinating the chantrelles in the teriyaki sauce
impart their distinctive flavor to the juice that gets carried
into it even though we drain most of the marinade.
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| Fried
Mushroom Florettes- submitted by Charlotte Omotto
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Recently
we've suddenly found ourselves with loads of Hericium
abietis or Pom Pom du blanc. Since they resembled cauliflower,
we broke off small "flowerettes", dipped them in egg-milk
wash (1 egg beaten with 2T milk), drained them well and dipped them
in either Progresso Italian style bread crumbs or Marie Callender's
corn bread mix. Actually we toss them in a plastic bag with
the coating and then shake them in a colander to get rid of the excess.
The two different coatings have very different flavors, but both
are good. We expect that other kinds of breading will do just
as well. Then deep fat fry on high heat and drain. Because the
mushroom have a high heat capacity and cools the fat and low oil temperature
makes things absorb the grease, do NOT have large pieces or add too
many pieces at once. If you have a fairly large oil volume and
ability to maintain the temperature, you can cook it without ending
up with greasy mushrooms.
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Mushroom Quiche
- submitted by Mike McAfee
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8 slices bacon, cut into
1" thick pieces
Pastry for 1 crust 9: pie
1/2 cup minced onion
3 Tablespoons butter
1/2 lbs fresh mushrooms (cleaned and sliced lengthwise)
1 Tablespoon flour
1 cup grated Swiss Cheese
4 large eggs
1 3/4 cups light cream or milk
Freshly grated Nutmeg
Salt, pepper to taste
Cook bacon until crisp;
drain; set aside. Saute the onion in the butter until
tender. Add the mushrooms and saute for 4 minutes.
Mix in the flour and cook 1 minute. Remove from stove and allow
to cool.
Roll out the pastry and
arrange in quiche pan or a 9" pie plate. Place the
bacon over the crust. Top with the grated cheese.
Spoon the cooled mushroom mixture over it. Mix together
the eggs, cream, nutmeg, salt and pepper and pour over the mushrooms.
Bake in a preheated oven hot (425F), cook for about 15 minutes.
Reduce the heat to 300F. and cook for about 30 minutes longer
or until a knife inserted into the custard comes out clean.
Let cool about 15 minutes before serving.
Serves 6.
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Portobello
Mushrooms with Shrimp/Avocado Chutney- submitted
by Al &
Penny Lewis
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4
large Portobello mushrooms
1 pound fresh shrimp (peeled and deveined)
1 firm red tomato
1/4 cup spring onions (chopped)
1 jalapeno pepper
4 cloves garlic (crushed & chopped)
1 avocado (firm)
1/4 cup white wine
2 ounces butter
olive oil
Remove
the stems from the mushrooms and paint the caps liberally
with olive oil. Lightly salt and pepper and grill them for
10 to 15 minutes. Remove the seeds from the pepper and tomato.
Dice the tomato and avocado into cubes about 1/4 inch. Finely
dice the pepper. Place the diced pepper into a hot skillet
in some olive oil and allow to cook for 2 minutes. Add in
the tomato, avocado, garlic, butter, onions and wine. Season
with salt and pepper and cover. Lower the heat and allow
to simmer for about 5 minutes. Add in the shrimp and simmer
a further 3 to 5 minutes. Place the mushrooms on plates
with the bottom side up and top with the chutney mixture
and rendered juices.
This
is an excellent entree or can be served as a side dish.
Yield:
4 servings
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