82-Lancaster Farming, Saturday, May 19,2001
Mushroom Cookery
Buying
Look for smooth, firm caps.
Some peat moss on surface is ac
ceptable. Fresh mushrooms with
closed veils (underside attached)
give a delicate flavor. Open veils
offer a somewhat richer taste.
Storing
Refrigerate immediately and
use as soon as possible. Store in
paper bag to reduce moisture
buildup.
Preparing
Remove any clinging particles
with a damp cloth. Rinse
quickly and pat dry. Never soak.
Trim stems only if they are dry.
Nutrition
Mushrooms are low in calo
ries (only 20 for 5 medium-sized
White mushrooms), fat free,
cholesterol-free and sodium
free. They are high in riboflavin,
and a good source of niacin,
panothenate and copper.
MUSHROOM STEAK
2 pounds cubed or tenderized
steak
1 can water
Jiffy Mix of Bisquick
2 tablespoons dry onion soup
mix (optional)
1 can mushroom soup
1 small can mushroom pieces
(drained)
In frying pan, heat about 3
tablespoons vegetable oil. Roll
steak in Jiffy Mix or Bisquick.
Season with salt and pepper, if
desired. Place in skillet and
brown quickly on both sides.
Mushrooms In Minutes
Some quick ways to mix nutritious mushrooms into your diet:
• Toss sliced white mushrooms into a salad, or tuck them into
a pita pocket with your favorite sandwich filling.
• Saute a big batch of mushrooms (just one kind or a mix) and
add to a pasta sauce, casserole or pizza.
• Simmer quartered shiitake or other mushrooms in a soup or
stew.
• Roast or grill portabella caps to serve as a vegetarian main
dish, or put them in buns with lettuce, tomato and other burger
trimmings.
• Stir sauteed mushrooms into scrambled eggs, or fold them
into an omelet.
To learn more about mushroom nutrition, e-mail your request
with your name and address to info@mushroomcouncil.com or
mail your request to; Mushrooms and Your Health, 11875 Dublin
Blvd., Suite D 262, Dublin, CA 94568. For healthful recipes that
also taste great, visit www.mushroomcouncil.com.
Here is an easy recipe to get you started.
4 Kaiser rolls (about 4-inch diameter), uncut
1 package (0.9 ounce) Hollandaise sauce mix
1 teaspoon cornstarch
1 'A cups water
1 teaspoon lemon juice
2 cups fresh asparagus pieces, cooked and drained
Vi cup chopped lean cooked ham
1 can (4 ounces) sliced mushrooms, drained
4 hard-cooked eggs, sliced
Preheat oven to 400°F.
Cut Vi-inch off tops of rolls. With fork, scrape out insides of
bottoms of rolls, leaving '/2-inch on bottom and sides. Save crumbs
and roll tops for another use. Place rolls on baking sheet and bake
until crisp and lightly browned, about 6 to 8 minutes.
In medium saucepan, stir together sauce mix and cornstarch.
Slowly stir in water until mixture is smooth. Cook over medium
heat, stirring constantly, until mixture boils. Remove from heat
and stir in lemon juice.
Stir in asparagus, ham, and mushrooms. Gently fold in eggs.
Cook over low heat just until heated through, 2 or 3 minutes.
Place rolls on serving plates and fill each with about 1 cup of mix
ture.
Makes 4 servings.
Nutritional information per serving of l A recipe: Calories 310,
Protein 18 g, Carbohydrates 39 g, Total Fat 9 g, Cholesterol 225
mg, Sodium 987 mg.
Empty in small bowl, mushroom
soup, 1 can water, drained
mushroom pieces, and onion
soup mix. Stir well, pour over
browned steak. Cover with lid
and simmer steak at medium
temperature for 10 minutes.
Turn steak and simmer an addi
tional 10 minutes.
BROILED STUFFED
MUSHROOMS
12 large mushrooms
3 tablespoons butter
1 small onion, chopped
1 cup fined soft bread crumbs
Vi cup chopped cooked bacon
2 tablespoons cream
Salt and freshly ground
pepper, rosemary, or ore
gano to taste
Preheat broiler. Remove and
chop the mushroom stems. In a
skillet, heat one tablespoon
butter, add the onions and
chopped mushroom stems, and
cook about two minutes. Add
crumbs, bacon, enough cream to
moisten the mixture and season
ings. Place the mushroom caps
on a baking sheet and brush
with remaining butter, melted.
Broil cup side down, in a
preheated broiler about two
minutes. Invert and fill with the
stuffing. Brush with melted
butter and broil about three
minutes longer.
Hot Asparagus Egg Salad
Diana Bigelow
Blair Co. Dairy Princess
Joyce Slaymaker
Strasburg
Hot Asparagus Egg Salad combines mushrooms and asparagus for a springtime taste.
ASPARAGUS SOUP
5-6 potatoes, cut, diced
12-15 stems asparagus, cut
into small pieces
1 small onion
2 teaspoons parsley
l A cup bleached celery leaves
1 rounded teaspoon salt
1 quart milk
5-6 hard-boiled eggs, sliced
Cook potatoes, onion, and
celery for one hour. Wash aspar
agus thoroughly and cook 45
minutes longer. Add milk and
hard-boiled eggs just before
serving. Very good reheated.
Heidi Miller
Pa. Alternate Dairy Princess
LINGUINE WITH
MUSHROOM
CAESAR SAUCE
8 ounces linguine, uncooked
2 tablespoons olive oil
1 cup sliced onion
1 pound fresh white mush
rooms, sliced (about 5 cups)
1 teaspoon minced garlic
7-ounces roasted red peppers,
drained, chopped
'/> teaspoon salt
Vs teaspoon ground black
pepper
VA cups small Caesar or
Italian-flavored croutons
Vs cup grated parmesan
cheese
Fill a large saucepan with
salted water; bring to a boil. Add
linguine, cook until pasta is
firm-tender, about 10 minutes.
Drain, reserving Vi cup cook
ing liquid; set aside. Transfer
pasta to a large serving bowl;
cover to keep warm.
Meanwhile, in a large skillet
over medium-high heat, heat
olive oil until hot. Add onion,
cook, stirring occasionally, until
crisp-tender, about 5 minutes.
Reduce heat to medium; add
mushrooms and garlic; cook,
stirring occasionally, until
mushrooms are tender and just
release their liquid, about six
minutes. Stir in roasted red
peppers, salt and black pepper;
cook until heated through, about
one minute. Add the reserved
cooking liquid; pour over lin
guine. Stir in croutons and par
mesan cheese. Serve
immediately. Makes 4 servings.
ASPARAGUS CREPES
MORNAY
Crepes:
2 eggs
Vi cup milk
Vi cup water
2 tablespoons butter, melted
Vi cup flour
'A teaspoon salt
Mornay Sauce:
3 tablespoons butter
3 tablespoons flour
V* teaspoon salt
Dash pepper
1 Vi cups milk
3 A cup shredded Swiss cheese
3 tablespoons grated par
mesan cheese
2 tablespoons lemon juice
Crepes: Combine eggs with
milk, water, and butter. Beat
with mixer and add flour and
salt. Heat pan over medium
high heat. Brush pan with
melted butter. For each crepe,
pour l A cup batter into pan.
Cook until lightly browned.
Stack between sheets of waxed
paper.
Sauce: In medium pan, melt
butter. Blend in flour and sea
soning. Stir and cook until
smooth and bubbly. Add milk;
stir until boiling and thickened.
Remove from heat. Stir in
cheese until melted and lemon
juice.
Steam one pound fresh aspar
agus until tender; drain. Divide
among crepes. Add 6 hard
cooked eggs, chopped, to sauce.
Heidi Miller
Pa. Alternate Dairy Princess
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include accu
rate measurements, a complete list of ingredients, and clear in
structions with each recipe you submit. Be sure to include your
name and address. Recipes should reach our office one week
before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, p.o.
Box 609, Ephrata, PA 17522.
May
26 Memorial Day Cookout
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Dairy Recipes From LF’s Drawing Enter Now
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Month Recipe
Drawing
MUSHROOM QUICHE
Vs cup sliced mushrooms
1 small onion, finely chopped
4 slices cooked, crumbled
bacon (optional)
Vi cup shredded cheese
3 large eggs
V/i cup milk or half and half
Salt and pepper
1 pie crust
Line a 9-inch pie plate or
quiche pan with piecrust. Flute
edges, prick bottom and sides
thoroughly with fork. Bake at
450 degrees until lightly
browned — about 10-12 minutes.
Set aside.
Combine milk, eggs, pinch
salt, and two pinches pepper
and beat with mixer at medium
speed 2 minutes. Stir in onion,
mushrooms, and cheese.
Crumble bacon over bottom
of cooked pie shell. Pour egg
mixture on top and bake at 375
degrees for 35-40 minutes until
top is golden brown and knife
inserted in center comes out
clean. Let stand 15-20 minutes
before serving.
Note: Quiche can be prepared
a day ahead, cooked, and refri
gerated covered. To serve bring
to room temperature or mi
crowave on low 3-5 minutes.