2 or 3 baking potatoes
1 1/2 cups skimmed milk
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 cup shredded low fat cheddar cheese
Peel and slice potatoes thinly.
In a saucepan, combine milk, flour, salt, garlic powder and cayenne pepper and cook over medium heat until sauce thickens.
Layer casserole dish with potato slices.
Spoon half of sauce over slices and repeat with remaining potatoes and sauce.
Cover and bake in oven preheated at 350 degrees for 50 minutes to an hour.
Remove from oven and sprinkle with cheddar cheese.
2 Portabella mushrooms (they are Xpensive!)
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
1 tblsp fresh, coarsely ground black pepper
1/2 capful *very good* BALSAMIC VINEGAR (this is the key - get one from a specialty store, the supermarket ones are too watered down. A good Modena type is good)
1/4 tsp Hungarian paprika for flavor
salt to taste
1. Whisk the sauce ingredients together
2. Wipe the shrooms with a moist towel and slice long.
3. Chop the onions along the grooves.
1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water.
2. Remove peppers and make long slices. Remove the core and the seeds.
3. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce.
4. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper.
Add half the sauce and saute for a few mts. more.
1. Arrange the shrooms on a plate.
Place the red peppers around it.
Pour the extra sauce on the circumference.
Sprinkle coriander leaves.
2. Serve with brown rice or rye bread.
3 3oz pkg cream cheese,
softened butter or margarine,
1/2 lb. mushrooms,
minced 1 large onion,
1 t salt
1/4 t thyme leaves
1/4 C sour cream
1 egg, beaten
Early in day: In large bowl, with elec. mixer at med speed, beat cream cheese, 1/2C butter and 1 1/2 C flour until soft dough forms; wrap dough in waxed paper; chill at least 1 hr.
In med skillet, in 3 T butter, saute mushrooms and onion until tender; blend in salt, thyme, and 2 T flour; stir in sour cream; chill. On floured surface, roll half of dough in 15 inch circle (about 1/16" thick); cut into twenty 2 3/4" circles.
Roll scraps into ball; chill. On one half of each circle, place teaspoonful of mushroom mixture. Brush edges with egg; fold other half over filling; with fork, press edges together; prick tops to let out steam;
place on ungreased cookie sheet. Repeat with rest of dough, scraps, filling. Brush with egg; cover; chill. About 20 min before serving: Preheat oven to 450 deg F. Uncover turnovers; bake 12 min or until golden.
Makes about 50.
3/4 lb scallops
1/4 cup flour
1/2 lb mushrooms, stems removed and minced
3 tblsp olive oil
1/4 cup white wine
3 tblsp fine bread crumbs
2 tblsp minced onion
1 tblsp minced parsely
2 clove minced or pressed garlic
pinch of red pepper flakes & salt
Preheat oven to 350F.
Brush a shallow baking dish with 1 tbs of the oil.
Bake the 'shroom caps for 10 min.
Combine stems, crumbs, onion, parsely, red pepper and salt mix together well.
Add scallops to the baking dish. (If you really want to be artistic, plan it out so the scallops are a good size to fit into the mushroom caps, and buy the same number of each. Then you can stick one scallop in each 'shroom.)
Add the wine to the baking dish.
Sprinkle the minced mixture over all, and drizzle the remaining oil over.
Bake for 20 more min, or until done.
8 oz. cream cheese, softened
4-6 strips of bacon,fried and crumbled;reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed about 8 mushroom stems, finely chopped
Saute onion and mushroom stems in bacon fat until tender.
Drain off excess fat.
Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
Stuff each mushroom and bake at 350 degrees F for 10-15 minutes.
Finish under the broiler just until tops are golden
Chop 1 pound of mushrooms into halves or quarters.
Heat 2/3 cup heavy cream.
Heat 2T butter in a deep frying pan.
Add 3-4 chopped garlic cloves to the butter.
Add mushrooms and cook for about 2 min, until brown.
Add hot cream, salt, 1 tsp pepper, 2 tsp nutmeg.
Cook for about 5 more min, then add 1/2 cup chopped cilantro.
Serve on hot buttered rice or French bread
1 cup white wine
2 tbs. brown sugar
1/4 cup sliced green onion
1 ts hot red pepper flakes
1/2 ts salt
1/2 ts Oregano leaves
1/2 cup white wine vinegar
2 cloves garlic,finely minced
1/4 cup diced red pepper
1 lb small fresh mushrooms, trimmed.
1/4 ts. ground black pepper.
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in an 8 cup microwaveable casserole.
Cover; microwave at high for three to five minutes or until mixture is simmering.
Cover; microwave at high 6 to 8 minutes or until mushrooms are tender but not mushy. Stir partway through cooking.
Stir in salt, oregano, and pepper. Let stand, covered, for thirty minutes.
Transfer to covered jar or container.
Can be refrigerated up to one week.
Actually, it's a good one, even if you can't stand microwave cooking. Just watch the mushrooms carefully while they cook.
They're also good when reheated.
Brush the mushroom with olive oil, balsamic vinegar, and lots of black and red pepper (big mushroom, eh?).
Grill it for 2 and a half minutes on each side, and garnish it with a puree of garlic and parsley.
Serve it with lemon slices on a bed of salad greens with a roasted red bell pepper.
If you have leftover stems and broken mushrooms bits, simmer them for ninety minutes in water with a bay leaf and thyme.
Use the dark brew to add or enhance a mushroom flavour in sauce.
4 c peeled and chopped potatoes
1/4 c red peppers,
diced 1 c diced celery
1/4 c minced onion
Boil potatoes and cool.
Add remaining vegetables and set aside.
In a separate bowl place;
1 T apple cider vinegar
1 T Bragg Liquid Aminos
2 t mustard
1 T Italian seasoning
Stir ingredients together and pour over potato mixture.
Toss together lightly and chill before serving.
2 c broccoli florets
1 c zucchini, sliced
1 c cauliflower florets
Peel carrots and slice into circles or matchsticks.
Mix vegetables together in mixing bowl and set aside.
In a separate bowl, mix together the following ingredients:
3 T extra virgin olive oil
1/2 t garlic powde
r 1 T fresh squeezed lemon juice
1 T Bragg Liquid Aminos
1 T Italian seasoning
Pour over vegetables and chill overnight for flavors to marinate.