Dads Mushrooms Recipes

DAD'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 ºF.
• Cook bacon in a skillet and chop (if not using Real Bacon Bits).
• Place green onions, jalapeños, bacon bits, mushroom stems, and cream cheese in a medium-sized bowl.
• Microwave 20 seconds to soften.
• Mix all ingredients together with a fork.
• Place mushrooms on a baking sheet about ½ inch apart.
• Sprinkle a few drops of sherry into each mushroom.
• Spoon ingredients from bowl into each mushroom.
• Sprinkle shredded cheese mixture on top of each mushroom.
• Bake at 350 ºF for 25 minutes. Mushrooms should be cooked through.
• Serve with toothpicks in the center of each mushroom.

DAD'S MUSHROOM MASTERPIECE

Steps:

• 1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9 to 10 minutes oruntil they flake easily when tested with a fork. In a small saucepan, cook and stir mushrooms and onion in butter over medium heat until the onion is tender, about 5 minutes. Stir in flour, salt and pepper. Blend in milk. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in sour cream, mustard and wine. Pour the sauce over the steamed fillets and serve. Serve with a spinach salad with a sweet/sour dressing, a mix of wild and long grain rice, fresh french bread, and orange sherbet for dessert.

DAD'S BEEF, MUSHROOM & MUSTARD PIES

Steps:

• Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
• Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
• Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you'll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
• When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
• Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like.

DAD'S FAVORITE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
• Bake 45 minutes in the preheated oven, until bubbly.