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ALL ABOUT MUSHROOMS
Mushrooms, contrary to popular opinion, are one of
nature's simplest to cook, easiest to use and tastiest de-
lights. They lend an air of distinction from the plainest to
the most exotic.
To prepare mushrooms for use in the widest variety of
dishes, the first step is to cook them properly. Then, add as
desired to various other foods.
Wash mushrooms (do not peel); slice or use whole. Place
small amount of water in skillet, electric frying pan, etc.
When it is sizzling hot (300 degrees to 350 º F), add mushrooms; stir
often. Cook for 5 to 8 minutes (sliced usually cook in 5
minutes). Chill at once under cool tap water and let drain
well. Keep in refrigerator until ready to use. Mushrooms
should keep for several days this way.
Suggestions: For use of precooked mushrooms, get
skillet sizzling hot with butter, margarine, bacon drippings or
oil and garlic, toss mushrooms. Heat through. Remove from
heat.
In butter or margarine, use as is or on toast and
omelets with scrambled eggs.
In bacon, add to gravy just as you are ready to serve,
or add to peas, green beans, corn, etc.
In oil and garlic, add a little parsley, oregano and
anchovies or clams. (Toss in a few shrimp or anything handy
such as cold roast beef, chicken, turkey, all cut up in small
pieces.) Use as a topping on rice or spaghetti.
Once you get used to using mushrooms and see how truly
easy they are to use, their use is limited only to your imagi-
nation. Always remember not to cook too long. If you are
using them in a combination that takes any time to get ready,
add mushrooms the last 5 to 10 minutes.
Once you get past this first way of using mushrooms, you
can try baked, stuffed and an endless variety of sauces,
gravies, etc. Good luck!
MUSHROOM SHASHLIK
1 lb. large fresh mushrooms or
2 cans (6 or 8 oz.) whole
mushrooms
1/4 c. butter or margarine
2 Tbsp. flour
1/4 tsp. salt
dash of ground black pepper
2 Tbsp. minced scallions or
onions
Rinse, dry and trim fresh mushrooms or drain canned
mushrooms. If using fresh mushrooms, bring 2 cups water to
boiling point in a medium saucepan. Add mushrooms and simmer 1
minute. Drain. In saucepan, melt butter. Add mushrooms.
Toss to coat completely. Place mushrooms on skewers. Combine
flour, salt and black pepper. Sprinkle over mushrooms.
Arrange skewers on broiler pan. Place under preheated hot
broiler 2 to 3 minutes. Sprinkle with minced scallions.
Note: If using bamboo skewers (6 to 8-inches works
well), soak them in water for 30 minutes before using.
MUSHROOMS STUFFED WITH BACON
mushrooms
bacon
lemon juice
butter
1 to 2 eggs
bread crumbs
cayenne pepper
soy sauce
Choose large or medium-sized mushrooms. Wash them and
remove stalks. Chop the stalks finely and mix with equal parts
of chopped bacon, lean and recipes. Cook both in a little butter.
Sprinkle with lemon juice and blend with the yolks of 1 or 2
eggs. Simmer mushrooms in a large pan with some water, butter
and soy sauce. Do not overcook. Keep mushrooms quite firm.
Drain; cover stalk side of mushrooms with a layer of the
stuffing. Sprinkle with bread crumbs. Add a dash of cayenne
and put in an ovenproof dish with a little butter and a few
tablespoons of stock the mushrooms were simmered in. Cook in
moderate oven for 10 to 15 minutes at 300 º F. basting frequently.
Serve on a hot dish with a little butter and stock.
Sometimes I leave the mushrooms in the baking dish and
top them with shredded Monterey Jack cheese. Return to oven
until cheese is nearly melted. I don't use bread crumbs.
STUFFED MUSHROOMS-GREAT!
12 large mushrooms
3 Tbsp. melted butter
salt and pepper to taste
½ c. chopped onion
about ½ lb. ground beef
3 Tbsp. chopped parsley
1 Tbsp. butter
1 Tbsp. flour
½ c. whole milk or half and
half
½ c. grated Swiss cheese
Remove all of the stems from mushrooms (carefully). Do
not wash the mushrooms, just clean off any soil with Turkish
towel (soil is sterilized). Place mushrooms in a shallow
baking dish and brush with melted butter; set aside. Clean
stems with towel, then chop fine.
Saute ground beef (broken up finely). Add onions and
chopped parsley. Add 1 tablespoon butter and then mix in well
the flour and milk or half and half. Stir until thickened.
Add ¼ cup grated Swiss cheese. Stuff mushrooms and sprinkle
on top 1/4 cup freshly grated Swiss cheese. Drizzle with
butter. Bake in preheated oven, upper third, for about 15 to
20 minutes or until caps are tender, NO longer than 20 minutes.
Some stores have jumbo-size mushrooms for stuffing.
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