Small Vegetable
‘Mushrooms’ In Popularity
Mushrooms are mushrooming
in popularity. More and more
consumers are discovering the
taste, texture, and versatility that
mushrooms add to many differ
ent dishes.
Baked, broiled, sauteed,
stuffed, marinated, or served
raw, mushrooms add mealtime
accent.
Fresh mushrooms are high in
potassium, low in sodium, and
low in calories an entire cup of
mushrooms contain only 20 cal
ories.
Try this assortment of recipes
to taste mushrooms’ appeal.
PORTABELLA
MUSHROOMS,
BALSAMIC VINEGAR, AND
GRILLED CHICKEN PASTA
1 pound bow tie macaroni
3 to 4 large portabella mush
rooms at least 4-inches in
diameter with stems (ap
proximately 2 pounds)
Olive oil
Fresh garlic cloves (approxi
mately 3 large)
Fresh Italian Parsley
Fresh basil
Balsamic vinegar
Ground black pepper
Chicken broth (Vi cup)
10 chicken breasts, boned
Fajita seasoning for chicken
Coat the chicken breasts with
fajita seasoning and store for sev
eral hours or overnight in the re
frigerator.
Grill the chicken breasts and
slice into bite-size pieces. Set
aside.
Clean the mushrooms with a
brush. Chop off the bottom of the
stems. Cut the mushrooms
lengthwise and then chop them
into bite-size pieces. Set aside.
Finely chop 3 large cloves of
garlic and saute in two batches in
approximately A cup of olive oil.
Do not brown them. Add the
mushrooms and additional olive
oil as needed to saute them.
Sprinkle liberally with balsamic
vinegar. The mushrooms should
be firm to slightly limp. Set aside
in a glass bowl to cool.
Boil the macaroni in a large
pot for 13 minutes. Drain and
rinse.
Have a large pasta bowl ready
and add approximately 'A cup of
olive oil to the bottom of the
bowl. Dump in the macaroni.
Add the mushrooms and the slic
ed chicken and mix together.
Add parsley, approximately
less than 'A cup snipped. Add
chopped or snipped basil, ap-
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.September
28 Using Walnuts
October
5 National Pork Month
12 Using Apple
19 Squash, Pumpkins
proximately three tablespoons
full (do not use dry basil). Salt
and pepper to taste. Mix it all to
gether. You can add more vine
gar and olive oil as needed.
Serve at room temperature.
Lee Laverty
Mount Joy
STUFFED
MUSHROOM CAPS
1 pound white mushrooms
(about 2 inches across),
stems removed, cleaned
1-2 cups Italian style bread
crumbs
1 teaspoon finely minced garlic
1 teaspoon fresh minced pars
ley
1 teaspoon fresh minced basil
'A cup grated Parmesan cheese
Set mushrooms in a 9x9-inch
pan that has been sprayed with
vegetable cooking spray. Com
bine remaining ingredients. This
should not be a loose mixture, but
should hold together. Fill each
mushroom with the filling. Bake
for 15-20 minutes in 375 degree
oven or until filling is brown. Re
move and serve.
For added flavor add:
Vi cup finely chopped crab
meat
OR
Top each mushroom with a
small slice of mozzarella
cheese and let melt.
Lee Laverty
Mount Joy
STUFFED
PORTABELLA
MUSHROOMS
4 portabella mushrooms
8 ounces cream cheese
6-8 ounces crab meat
1 cup sour cream (non-fat may
be used)
'A stick butter
Stems of the mushrooms,
chopped
1 pinch salt and pepper
1 tablespoon fresh basil, chop
ped
Mix together all ingredients
and spoon mixture into mush
room caps. Bake at 375 degrees
just until thoroughly hot.
Lee Laverty
Mount Joy
PORTABELLA
MUSHROOMS AND
ANGEL HAIR
PASTA
5 tablespoons of olive oil
1 large leek or 2 bunches of
scallions
4 minced garlic cloves
6 ounces portabella mush
rooms, diced or sliced
1 tablespoon balsamic vinegar
10 ounces angel hair pasta
Heat the olive oil. Saute the
leeks (or scallions) for about 2
minutes. Add the garlic, and
saute for another 30 seconds or
so. Add mushrooms, and saute
until they are wilted and the liq
uid the mushrooms gave off has
evaporated. (I don’t mind the liq
uid, I actually think it works bet
ter with it in the end). Then add
the vinegar. Stir, season with a
bit of salt, and set aside.
Cook the angel hair pasta. (Al
lowing the veggie mixture to set
while the pasta is cooking allows
the flavor to enhance itself).
When pasta is ready, drain, and
add the veggie mixture, and
viola, the best tasting pasta dish
ever!
Serves: 4-5. Preparation time;
20 minutes.
CREAMED STUFFED
MUSHROOMS
Stem one pound medium
mushrooms. Arrange in shallow
pan. Chop stems and add the fol
lowing:
1 cup finely chopped pecans
3 tablespoons parsley
'A cup butter, softened
1 clove garlic, minced
V* teaspoon thyme
Salt and pepper
Mix well. Fill mushroom caps.
When ready to serve, pour 'A cup
heavy cream over all. Bake 350
degrees fot 20 minutes.
Shirley Orfanella
Quarryville
MARINATED MUSHROOMS
'A cup white vinegar
'A cup water
'A teaspoon salt
l A teaspoon pepper
1 bay leaf
1 pound small button mush
rooms
'A cup red wine vinegar
'A cup water
A cup vegetable oil
1 bay leaf
1 garlic clove
'A teaspoon sugar
'A teaspoon parsley
'A teaspoon oregano
Salt and pepper to taste
Chopped onion to taste
Combine white vinegar, 'A cup
water, 'A teaspoon salt, 'A tea
spoon pepper, and 1 bay leaf in a
saucepan and mix well. Add the
mushrooms. Bring to a boil. Boil
10 minutes. Drain, discarding the
bay leaf. Combine the red wine
vinegar, 'A cup water, 1 bay leaf,
garlic, sugar, parsley, oregano,
and salt and pepper to taste in a
bowl, and mix well. Stir in onion.
Add the mushrooms and toss to
coat. Marinate, covered, in the re
frigerator. Serve with wooden
picks. Yields: 8 servings.
Bounty Of Chester Cookbook
Heritage Edition
CREAMED MUSHROOMS
10-ounces fresh mushrooms
2 tablespoons butter
2 tablespoons flour
2 tablespoons milk
5-ounce can evaporated milk
Salt and pepper to taste
Rinse the mushrooms gently in
cold water. Cut the mushrooms
into thin slices. Bring the mush
rooms and butter to a boil in a
saucepan and reduce the heat.
Simmer, covered, for 3 minutes.
Do not overcook. Mix the flour
Lee Laverty
Mount Joy
Mushrooms transform even the plainest meals into
gourmet fare.
If you want the best mushroom recipes, it makes sense to con
tact the Mushroom Capital of the United States Chester
County.
A wonderful new cookbook, “The Bounty of Chester County
Heritage Edition,” contains two chapters of mushroom recipes,
using the familiar white button variety and the newer exotic
mushrooms. See page B 2 for more about this colorful hard
cover cookbook.
When selecting the perfect mushroom, look for smooth, firm,
closed mushrooms. Mushrooms are available in three sizes:
small, medium, and large.
Small and medium mushrooms are generally used in salads
and sautes.
The large mushrooms are served stuffed or broiled, or in
soups and stews.
For the best flavor and vitamin content, follow these tips for
mushroom care and handling:
• Do not peel mushrooms.
• Rinse mushrooms lightly because they absorb water.
• Do not overcook mushrooms. A good rule to follow is to
cook mushrooms for about 10 minutes to avoid drying.
• Store mushrooms in a nonrecycled paper bag in the refrig
erator. Storing in plastic accelerates deterioration.
Here is a recipe, from the Terrace Restaurant at Longwood
Gardens, printed in the cookbook.
1 medium carrot
'A medium onion
2 ribs celery
1 tablespoon butter or vegetable oil
2 pounds button mushrooms rinsed.
8 ounces shiitake mushrooms, rinsed
8 ounces oyster mushrooms, rinsed
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1 teaspoon white pepper
6 cups chicken or vegetable stock
2 cups heavy cream
2 tablespoons melted butter or vegetable oil
2 tablespoons flour
Salt and white pepper to taste
Process carrot, onion, and celery in a food processor until
minced. Saute the vegetables in 1 tablespoon butter in a heavy
stockpot. Process the mushrooms in a food processor until
minced. Add to the sauteed vegetables. Sprinkle with tarragon,
1 teaspoon salt, and 1 teaspoon white pepper. Cook 15 minutes.
Do not burn. Add the chicken stock and cream. Bring to a boil.
Mix 2 tablespoons melted butter and flour in a bowl until
smooth. Add to the soup and mix well. Return to a boil. Cook
until thickened, stirring constantly. Reduce the heat. Simmer 30
minutes. Season with salt and white pepper to taste. Yield 16
servings.
and milk in a bowl to form a Season with salt and pepper .
paste. Stir into the mushrooms. Serve with turkey, ham, or roast
Cook over low heat until thick beef. Yield: 6 servings,
and bubbly. Cook one minute Bounty Of Chester Cookbook
longer. Stir in evaporated milk. Heritage Edition
Featured Recipe
CHESTER COUNTY MUSHROOM SOUP