Mushrooms

YOUR PRODUCE MAN’S

MUSHROOM RECIPES

PENNE WITH MUSHROOM GORGONZOLA SAUCE

Ingredients



3 Cups Penne pasta, uncooked

1/2 Cup Sun dried tomatoes (oil-packed, drained, thinly sliced)

2 TBS Olive Oil

4 oz Gorgonzola or other blue-veined cheese crumbled

1 lb White Mushrooms – quartered

3 oz Cream Cheese (diced)

1 tsp Garlic (minced)

1 tsp Salt

3 Cups Zucchini or Yellow Squash (sliced)

1/2 tsp Black pepper (ground)



Instructions

·
Cook pasta in salted water according to package directions. Drain and
rinse under warm water; set aside in a serving bowl covered, to keep
warm.

·
Meanwhile, in a large skillet over high heat, heat oil until hot.

·
Add mushrooms and garlic; cook, stirring occasionally, until mushrooms
are golden and most of the liquid evaporates, about 5 minutes.

·
Add zucchini and tomatoes; cook, stirring occasionally, until squash
is tender, 5-7 minutes.

·
Add to reserved pasta along with gorgonzola, cream cheese, salt and pepper.
Toss to melt cheese and coat pasta. Serve immediately.

MUSHROOM PATE

Ingredients



1 lb Mushrooms (any combination)

1 cup Onion (minced)

½
cup Butter

3 TBS Dry sherry

8 oz Cream cheese

½
cup Parsley (minced)



Instructions

·
Clean mushrooms in salted water and drain. Coursely chop in cuisinart.

·
In a medium sauté pan, saute onions, and mushrooms in butter about
15 minutes and add sherry.

·
In another bowl thoroughly mix cream cheese with parsley, a little salt,
white pepper and stir in cooled mushroom mixture.

·
Mold into a small loaf pan and refrigerate overnight.

·
Serve with crackers or raw vegetables.

PORTABELLA PIZZETTAS

Ingredients



3 oz Spinach chopped and cooked

½
tsp Black pepper (freshly ground)

¾
cup Mozzarella cheese

6 ea Portabella mushrooms 3-4” diameter

¼
cup Pepperoni (coarsely chopped)

1 TBS Basil freshly snipped basil

2 TBS Butter or olive oil



Instructions

·
In a bowl, combine spinach, mozzarella cheese, pepperoni, basil & pepper.

·
Clean mushrooms, remove stems and scrape out the black gills. Place mushrooms
on lightly greased baking sheet, open side up and brush with butter or
olive oil.

·
Spoon 2 TBS of mixture into each mushroom. Bake in a preheated oven at
350 or 12- 15 minutes until hot. Garnish with fresh basil.

OYSTER MUSHROOM SOUP WITH WALNUTS IN RED WINE

Ingredients

1 ½ qt Swansons Chicken Broth

1 cup Potatoes, peeled, cut in ¼ inch dice

1 TBS Unsalted butter

to taste salt & pepper

1 cup Leeks, white part only, sliced thinly

1 cup Heavy cream

1 sprig Thyme

¼
cup Chives (minced)

4 cups Oyster mushrooms ( 1 ½ lbs cleaned, stems discarded)

FOR THE WALNUTS IN RED WINE

Ingredients



2 cups Red wine

5 ea Peppercorns

½
cup Walnuts

1 ea Clove

1 sprig Bay leaf

1 tsp Sugar



Instructions

·
Begin heating the chicken stock.

·
Melt the butter in a large pot over medium heat. Add the leeks, thyme
and bay leaf. Sweat until soft, approximately 4-5 minutes, stirring often.

·
Add mushrooms and stir until all moisture has evaporated. Add chicken
stock, potatoes and salt 7 pepper to taste. Bring to a boil and simmer
for 15 minutes. Add cream and simmer for another 5 minutes.

·
Discard thyme, bay leaf, and puree the soup in batches until smooth in
a blender or food processor. Pour back into pot and keep warm until needed.

FOR THE WALNUTS IN RED WINE

·
In a small saucepan over high heat combine the red wine, walnuts, bay
leaf, peppercorns, clove and sugar and bring to a boil. Simmer until
reduced to 1 tbsp12-15 minutes.

·
Remove the walnuts with a slotted spoon and set aside to cool. Strain
the reduced red wine and add it to the soup.

·
Slice the walnuts and set aside. Pour soup into bowls and garnish with
walnuts and chive. For extra flavor, soup can be garnished with French
fried leeks or a little blue cheese mixed into some whipped cream and
the cooked walnuts sprinkled on top.