Mushrooms

July – August 2005

Fresh mushrooms are cholesterol, fat and sodium free. They are low in calories and an excellent source of protein, vitamins and essential acids. Did I mention that they also taste great – are available around the world – and are extremely versatile for cooks? When shopping for mushrooms, look for creamy white to light brown caps that are tightly closed around the stems. If the caps have started to open and show the underside, or "gills," the mushrooms may not be fresh. To store, do not wash, just lightly brush away any dirt. Wrap in damp paper towels and refrigerate in a plastic bag up to 4 days. Basic cooking instructions: Rinse in cool water, but don’t soak them because they absorb water and become mushy. Dry thoroughly. Do not peel. Cut off and discard the end of each stem. Sauté: Heat butter in a skillet, add mushrooms and cook 6 to 8 minutes, lifting and stirring constantly with a turner or large spoon, until tender when pierced with a fork. Microwave: Place mushroom slices in water, cover with plastic wrap and cook on high 5 to 7 minutes.

 

 

CRAB STUFFED MUSHROOMS EN CROUTE

These are one of my sister Lisa's great dishes

1/2 cup Boursin cheese

1/2 cup crab meat

18 small mushroom

1 box frozen Phyllo pastry dough, thawed

1/3 cup butter, Melted

1 each egg, beaten

Combine cheese and crab. Remove stems from mushrooms and stuff with crab mixture. Carefully lay 6 sheets of phyllo dough on top of one another, brushing every other sheet with butter. Cut dough lengthwise down center and then cut each half into 3 to make 6 rectangles. Place a mushroom, cheese side up in each rectangle. Season with salt and pepper. Bring together like little purses. Repeat with rest of dough and mushrooms. Place on a greased baking sheet, brush with egg and bake for 15 minutes until pastry is crisp and golden. Let sit for about 10-15 minutes and serve hot.

 

CLASSIC STUFFED MUSHROOMS

 

32 large mushrooms

2 cloves garlic, minced

1 tablespoon butter

8 ounces bulk pork sausage

1/2 cup seasoned dry bread crumbs

1/2 cup grated Parmesan cheese

1/4 cup snipped fresh parsley

Salt and pepper, to taste

 

Remove stems from mushrooms. Chop stems and sauté in butter in large heavy skillet with garlic until mushrooms are wilted, about 3 minutes. Add sausage and cook, stirring, until brown. Stir in remaining ingredients, stir to mix well; taste to adjust seasoning. Stuff each mushroom cap with about 1 tablespoon of sausage mixture. Bake in hot oven, 400 - 450ºF, about 5 minutes. You can also grill them in foil - 4 to 6 inches from MEDIUM heat 15 to 20 minutes or until mushrooms are tender.

 

 

GRILLED PORTABELLA

 

1 pound portabella mushroom caps

1 tablespoon olive oil

1 teaspoon garlic, chopped

Salt and pepper, to taste

1 teaspoon fresh thyme

 

Wipe the mushroom caps clean with a damp towel. Combine the olive oil and garlic and brush the mixture on the mushroom caps.

Season the mushrooms with salt, pepper and thyme. Grill or broil the mushrooms until tender, approximately 8 minutes.

 

LOW-FAT CHICKEN STUFFED MUSHROOMS

 

1/2 pound ground chicken

1 small onion, chopped (1/4 cup)

1 clove garlic, finely chopped

2 tablespoons chopped fresh cilantro

1 egg white or 3 tablespoons egg beaters

1 tablespoon Dijon mustard

1 1/2 teaspoons finely chopped gingerroot

2 teaspoons reduced-sodium soy sauce

12 large white mushrooms, stems removed

 

Heat oven to 450º. Spray cookie sheet with cooking spray. Sauté ground chicken. Mix all ingredients except mushrooms. Fill mushroom caps with chicken mixture. Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes.

 

MUSHROOM SAUCE

 

1 pound mushrooms, minced very fine

2 shallots, minced

1  onion, minced

½ cup  white wine

¼ cup heavy cream

1 bay leaf

2 tablespoons butter and 2 tablespoons flour

 

Rub 2 tablespoons butter and 2 tablespoons flour together in your hands to form small balls.  Combine all the other ingredients and boil until almost dry. Take out bay leaf. Remove from heat and stir in the butter and flour balls to thicken the mixture. Season with salt and pepper. Tastes great served with fresh fish, such as grouper.

 

CRAB STUFFED MUSHROOMS

 

1 cup cooked flaked crab

8 ounces cream cheese, softened

1 teaspoon lemon juice

2 Dashes Worcestershire sauce

1/4 teaspoon basil

1/4 teaspoon garlic powder

2 green onions, minced

1/8 teaspoon lemon pepper

24 large mushrooms

1/2 cup Cheddar cheese, grated

2 tablespoons grated Parmesan cheese

 

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems. (Use the remainder in another recipe or freeze for later use.) Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper. Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.) Bake at 450ºF for 15-20 minutes and serve warm.

 

  

PEPPER-STUFFED MUSHROOMS

 

1 8-ounce package cream cheese, softened

1/4 cup Roasted Red Pepper (from a jar is fine)

2 tablespoons grated Parmesan cheese

1 teaspoon minced garlic

1 Pinch ground red pepper

1 pound medium-size fresh white mushrooms

 

Remove stems from mushrooms. Beat together cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper.  Fill each mushroom cap; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.