Mushroom Delight Recipes

MUSHROOM DELIGHT

Steps:

• 1-Cut mushrooms into 1/3 inch wide or even smaller cubes.
• 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes.
• 3-Stir mushrooms until all of their water is reduced.
• 4-In a small bowl, beat the eggs adding salt and black pepper.
• 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally.
• 6-Once the eggs are completely cooked, turn off the heat.
• 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture.
• 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat.
• 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top.
• 10-Season it with dried mint and serve.

MUSHROOM TURNOVERS

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

MUSHROOM SPINACH DELIGHT

Steps:

• Prepare cheese tortellini according to package directions; heat alfredo sauce in the microwave or in a saucepan.
• Meanwhile, place oil and butter in a skillet over medium heat and add garlic; saute for 30 seconds then add mushrooms to pan.
• Drain cooked tortellini and return to pot, pour in heated alfredo sauce and stir well; place tortellini and sauce in a preheated shallow serving bowl (rinse with very hot tap water then quickly dry).
• As mushrooms are cooking, they will start to release their liquid; when this happens, add salt and pepper to taste, and basil; stir.
• Now add baby spinach to pan but do not stir.
• Let spinach steam on top of mushrooms for about 1 minute, then stir; very quickly the spinach will wilt, which indicates it's done; don't overcook.
• Pour vegetable mixture on top of tortellini; try to keep it in centre rather than all over top.
• If desired, very lightly dust with freshly grated nutmeg; a light touch must be used or the flavour will be too overpowering.
• Serve immediately, with parmesan cheese on the table for those who want it.