Lancaster farming. (Lancaster, Pa., etc.) 1955-current, November 05, 1977, Image 56

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    —Lancaster Farming, Saturday, November 5,1977
56
In the past 10 years mushroom consumption in the
United States doubled, and countless restaurant menus
carry dishes such as mushrooms, tossed salads
with mushrooms and spinach, crepes with mushroom
filling; creamy soup, thick with sliced mushrooms; and
burgers with mushroom sauce, just to name a few. So, if
chefs are incorporating this vegetable in their elegant
dishes, why can’t housewives?
This week “Home on the Range” is featuring this
vegetable for that reason - you can add some zing to your
meals cooked at home.
For those women who haven’t used mushrooms
frequently and are therefore in the dark about this food,
the following tips are offered by the American Mushroom
Institute;
1. Mushroom size is no indication of quality. Large ones
are as tender as the small ones, but they look more deluxe,
so they generally command higher prices. Buy larger
mushrooms for stuffing* or where appearance is im
portant. Smaller sizes are for slicing.
2. Mushrooms with closed “veils” pulled tight around
their stems are the freshest. However, they are still
perfectly good for use after the veil has opened and the
gills are exposed, or even with occasional bruise spots.
3. Do not open the containers until needed. A quick rinse
and draining is sufficient preparation.
4. All the vegetable is usable; it should never be peeled.
If slicing or chopping is day’s supply will keep
satisfactorily under refrigeration.
5. Canned mushrooms are very handy and practical for
mostly all mushroom dishes. These canned mushrooms
are packed as buttons, (or crowns) or sliced, or as stems -
and - pieces.
So, why not give some of the following recipes a try and
see if your family can taste the difference that
mushrooms make?
BAKED MUSHROOMS
WITH BLEU CHEESE
2 pounds large fresh mushrooms, cleaned
Vz cup crumbled bleu cheese
1 cup dry bread crumbs
one-eighth teaspoon minced chives
2 tablespoons butter or oleo
Vi cup sherry (optional)
Vfe cup heavy cream
Remove stems from mushrooms; place a piece of
cheese in each cavity. Saute crumbs and chives in butter
(or oleo) until coated; add remaining cheese. Place a
layer of crumbs m buttered casserole; add mushrooms,
cavity-side up. Sprinkle with sherry and remaining
crumbs; covei with cream. Bake, covered, at 375 degrees
F. for 25 minutes. Yields six servings.
HAM-FILLED
MUSHROOM APPETIZERS
1 pound large mushrooms (about 20)
1 cup minced or ground cooked ham
1 small onion, minced or ground
Mrs. James Coombs
Gardners, Pa.
V* cup butter (softened)
2 tablespoons minced parsley
V< teaspoon salt
Dash salt and pepper
% cup water
2 tablespoons oil
Remove stems from mushrooms and mince or grind
stems. Place in bowl and stir in ham, onion, butter,
parsley, salt, and pepper. Fill mushroom caps
generously. Place in 13 by 9 by 2 mch baking dish. Pour
water and oil around mushrooms and bake in preheated
400 degree F. oven for 15 to 20 minutes or until tops are
lightly browned. Arrange on warm serving plate. Makes
about 20 appetizers
MUSHROOMS WITH SOUR
CREAM AND BACON
2 pounds fresh mushrooms
1 medium or 3 green onions (Depending on individual
taste for onions)
1 cup sour cream
1 tablespoons minced parsley
3 strips bacon, cooked and crumbled
% stick butter or margarine
1 tablespoon flour
1 teaspoon salt
Vz teaspoon pepper
Wash mushrooms; break off stems. Slice caps into
quarters if large. Saute in butter (or margarine) for a few
minnt.es; add onions. Simmer, covered, for 15 minutes.
Sprinkle flour over mushrooms, stirring lightly. Add sour
cream, salt, and pepper; heat. Do not boil. Sprinkle with
parsley and crumbled bacon; serve at once. Yields six
servings
CRUNCHY STUFFED MUSHROOMS
1 pound fresh mushrooms
Salt
1 package (8 oz.) cream cheese, softened
Vz cup coarsely chopped walnuts
V* cup thinly sliced scallions or green onions
Vz teaspoon Worcestershire sauce
Rinse, pat dry, and remove stems from mushrooms.
Chop one cup of the stems; set aside. Sprinkle caps lightly
with salt; set aside. In a small bowl beat cream cheese
with walnuts, scallions, Worcestershire sauce, and
reserved stems until well blended. Spoon into mushroom
caps. If desired, garnish with chopped walnuts. Yields
about 20 hors d’oeurves.
XXX
DEVILED EGGS WITH MUSHROOMS
8 hard cooked eggs
2 tablespoons vinegar
1 teaspoon dry mustard
% teaspoon salt
Mrs. Charles Biehl
Mertztown, Pa.
Mrs. James Coombs
Gardners, Pa.
Dash pepper
1 teaspoon sugar
3 tablespoons melted butter
4 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
4 tablespoons butter
v 4 pound mushrooms, sliced
4 tablespoons flour
1 teaspoon salt, little pepper
2 cups milk
1 cup butter
Soft bread crumbs
Cut eggs lengthwise mto halves. Put the yolk through a
fine sieve. Add the next seven ingredients. Beat until
smooth and well blended. Fill whites with the yolk mixture
and place m a greased utility dish that is 15 by 9 by 2. Melt
the four tablespoons butter on a low heat, add the
mushrooms, and saute them until they are light brown
and tender. Add flour, salt, and pepper. Stir until well
blended. Add the milk slowly, stirring as you add and let
the mixture cook until creamy and thickened. Pour sauce
over the-egg, sprinkle with the buttered crumbs and bake
at 350 degrees F. for 20 to 25 minutes or until crumbs are
brown. Serves four to six.
(Continued on Page 5 7)
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A. J. MOSS & SON, INC.
RD2, Oley.PA
215-987-6257
L H. BRUBAKER. INC.
Lancaster, PA
717-397-5179
C. I. WONSIDLER BROS.
Rt. 3094 100
R 2 New Tripoli, PA 18066 SHARTLESVILLE
215-767-7611 FARM EQUIPMENT
Shartlesville, PA
215-488-1025
H Daniel Wenger, Prop.
BHM FARM
EQUIPMENT, INC.
Annville, RDI, PA
717-867-2211
ROY H. SUCH, INC.
Ephrata, RD2
717-659-2441
Mrs. Charles Biehl
Mertztown, Pa.
C. J. WONSIDLER BROS.
RDI, Quakertown, PA 18951
Phone 215-536-1935
215-536-7523
GRUMELLi FARM SERVICE
Quariyville, PA
717-786-7318
AG.-INDUSTRUL
EQUIPMENT
R 2, Rising Sur. MD
301-658-5568