Mushrooms Casino For A Crowd Recipes

MUSHROOMS CASINO FOR A CROWD

Steps:

• Rinse mushrooms in a colander. Pat dry with paper towels. Remove the stem from each mushroom then hollow out the center of each mushroom cap. Set caps aside. Finely dice the stems and pieces.
• Heat a heavy frying pan over medium high flame. Add bacon pieces & cook until almost done.(cooked but not crumbly).
• Remove bacon from pan and set aside. Pour off all the bacon drippings & reserve.
• Add sausage to the pan and cook over medium heat for 10 minutes or until no longer pink. Break up the sausage as it cooks.
• Stir onion & celery into sausage.
• Add hot sauce, Worcestershire, reserved mushroom pieces, cooked bacon, and the OLD BAY® Seasoning.
• Stir and cook until all vegetables are soft, about 4 minutes.
• Add bread crumbs to pan and carefully mix. If necessary, add bacon drippings to mixture to bind all ingredients together to achieve a stuffing consistency.
• Pour oil into a small bowl. Dipping a pastry brush into the oil, paint the outside of each mushroom cap.
• Place the caps on a sheet pan hollowed side up.
• Place an equal portion of the stuffing into each cap.
• At this point, these can be covered & refrigerated for later use. If chilled, bring back to room temp before proceeding.
• Broil until lightly browned or bake at 350°F for 10 to 12 minutes.

STUFFED MUSHROOMS CASINO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Remove stems from mushrooms. Reserve and chop approximately 1/2. Arrange mushroom caps in a single layer on the prepared baking sheet so that the edges of the caps touch one another. Set aside.
• In a small saucepan over medium heat, melt 1/2 cup butter. Place reserved, chopped mushroom stems in the pan, and slowly cook and stir until soft. Stir in the flour to coat mushroom stems. Mix in green onions, sherry, minced clams and 1/2 their reserved juice (discard remainder), garlic, bread crumbs, pepper, Italian-style seasoning and bacon bits. Continue cooking approximately 3 minutes, until all ingredients are well mixed. Remove from heat and stir in Romano cheese. Allow mixture to cool approximately 5 minutes.
• Fill the mushroom caps generously with the mixture. Drizzle with melted butter.
• Bake in the preheated oven 20 to 25 minutes, until lightly browned. Serve with lemon wedges.

PICKLED MUSHROOMS FOR A CROWD

Steps:

• In a large saucepan, combine mushrooms and water. Bring to a boil; boil for 1 minute. Drain; return mushrooms to pan., In a small saucepan, combine the remaining ingredients; bring to a boil, stirring constantly. Pour over mushrooms; cool slightly. , Transfer mushroom mixture to glass jars with tight-fitting lids. Cover and refrigerate at least 2 days. Just before serving, discard bay leaf.

ROASTED MUSHROOMS FOR A CROWD

Steps:

• Preheat oven to 400 degrees F.
• Place cleaned mushrooms in a large roaster and set aside.
• In a skillet melt the butter with the oil.
• Add minced shallots and saute until translucent.
• Add garlic, pepper, and dried thyme. Saute until fragrant and garlic is softened.
• Add wine. Bring to a boil, and allow to bubble until some of the alcohol cooks off and the wine reduces a bit.
• Mix beef bouillon powder, soy sauce and hot water. Add to skillet, stirring well.
• Allow to simmer for a minute or two to blend flavours.
• Pour mixture over the mushrooms in the roaster. Cover with the roaster lid.
• Roast in 400 degree F oven for 20 minutes, then stir. Place back in oven uncovered and roast an additional 20 minutes.
• Taste the liquid. Moisture from the mushrooms has diluted it some. Season with salt and pepper to taste.
• If you like you can strain out the mushrooms and reduce the cooking liquid by about half, then pour over the mushrooms in a serving container.