Recipes

Pasta and Mushroom With Garlic Sauce

TOTAL TIME: 25 min
PREP: 10 MIN
COOK: 15 MIN

INGREDIENTS: (SERVINGS FOR FOUR)

450 gr of linguine, cooked ala dente, drain, 6 tablespoons butter, 10 cloves garlic, minced
6 cups mushrooms, sliced, 1 teaspoon dried basil, 1⁄4 teaspoon salt, pepper, 2 tablespoons olive oil, 2 tablespoons fresh parsley, chopped, parmesan cheese, grated

DIRECTIONS:

In a skillet melt 2 tbsp Butter. Add garlic, allow to brown, then add mushrooms, basil, Salt& Pepper. Cook until the mushrooms are just tender.
Add remaining butter and olive oil. Stir and remove from heat. When Pasta is cooked reheat the sauce add parsley. Mix with Pasta and enjoy.

Mushroom Risotto

TOTAL TIME: 50 min
PREP: 20 MIN
COOK: 30 MIN

INGREDIENTS: (SERVINGS FOR SIX)

6 cups chicken broth divided, 3 tablespoons olive oil divided, 900 gr of champignon mushrooms thinly sliced, 2 shallots diced, 350 gr rice, 120ml cup dry white wine, salt to taste, freshly ground black pepper to taste, 3 tablespoons finely chopped chives, 4 tablespoons butter, 80 gr of freshly grated Parmesan cheese.

DIRECTIONS:

In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 120 ml broth to the rice, and stir until the broth is absorbed. Continue adding broth 120 ml at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Stuffed Mushrooms

TOTAL TIME: 40 min
PREP: 20 MIN
COOK: 20 MIN

INGREDIENTS: (SERVINGS FOR TEN)

20 large stuffing mushrooms (white button mushrooms)
220 gr cream cheese (chopped into small cubes)
450 gr of bulk pork sausage (breakfast sausage)
1 bunch green onion (chopped)
parmesan cheese (optional)

DIRECTIONS:

Brown pork sausage and crumble well.
Drain sausage from skillet leaving a thin coating of oil behind and sauté chopped onions until slightly wilted.
Return sausage to pan with onions and add cream cheese.
Over low heat stir sausage, onions, and cream cheese until well blended.
Remove stems from mushrooms and stuff each mushroom cap with the mixture.
Top with parmesan if desired.
Bake at 180 °C for 20-25 minutes until heated through and the mushrooms are beginning to leak their water.
Note: Sauté mushroom stems and use any leftover filling in an omelette.

Creamy mushroom soup

TOTAL TIME: 20 min
PREP: 5 MIN
COOK: 15 MIN

INGREDIENTS: (SERVINGS FOR SIX)

230 gr fresh mushrooms
2 tablespoons onions, chopped
250 gr of potato
1 -2 garlic clove, minced
2 tablespoons butter
2 -3 tablespoons flour (separated)
2 cups chicken broth
1 cup light cream or 1 cup evaporated milk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg

DIRECTIONS:

Cut the mushrooms into slices.
Melt butter in large frying pan. Add in onions, garlic, and mushrooms.
Cook until onions are soft. Blend in 2 tablespoons of  flour and stir.
Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir cream with additional 1 tablespoon of flour and seasonings. Add in cream to soup.
Heat to thicken while stirring frequently.
Serve and enjoy!