• Nat'l Mushroom Month - 5

    From Dave Drum@1:3634/12 to All on Wed Sep 1 05:24:00 2021
    September is National Mushroom Month, a non-official holiday inaugurated
    in 1992 as part of a governmental effort to promote mushroom farming in
    the US.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom Pot Pie
    Categories: Pastry, Mushrooms, Vegetables, Herbs
    Yield: 7 servings

    MMMMM-----------------------MUSHROOM GRAVY----------------------------
    2 tb Olive oil
    4 tb Unsalted butter; divided
    1 md Onion; chopped
    1 tb Tomato paste
    1/2 lb Cremini or button mushrooms;
    - rough chopped
    2 Sprigs of thyme
    4 c Vegetable stock *
    3 tb All-purpose flour
    Salt & pepper

    MMMMM----------------------MUSHROOM FILLING---------------------------
    2 tb Butter
    1 md Onion; chopped
    1 md Carrot; diced
    1 md Fennel bulb; diced
    1 lb Assorted mushrooms; sliced

    MMMMM--------------------------ASSEMBLY-------------------------------
    Chilled pie dough for a
    - double-crust 9" pie;
    - homemade or store-bought
    1 lg Egg; beaten

    * Since I am not a vegetarian I used beef stock - UDD

    Set the oven @ 375°F/190°C.

    FOR THE MUSHROOM GRAVY: Heat 2 tablespoons each of olive
    oil and butter in a saucepan over medium heat. Cook the
    onion until soft, 10 -15 minutes.

    Add the tomato paste and cook, stirring continuously for
    1 minute.

    Add the cremini or button mushrooms and cook until
    softened and the liquid has evaporated.

    Add vegetable stock and thyme sprigs and simmer until
    reduced by half, about 30 minutes.

    Strain through a fine-mesh sieve into a bowl and discard
    the solids.

    Make a roux. Heat the remaining 2 tablespoons of butter
    in a large saucepan over medium heat. Add the flour and
    cook, whisking continuously, until the flour begins to
    smell nutty, thickens and lightly browns.

    Whisk in the reserved broth, increase the heat to
    medium-high, whisking continuously. Bring to a simmer
    and then remove from the heat. Season with salt and
    pepper to taste.

    FOR THE FILLING: Heat 2 tablespoons of butter in a large
    skillet on medium heat and sauté the onions, carrots,
    and fennel until soft. Add the mushrooms and cook until
    browned. Season with salt and pepper.

    TO ASSEMBLE: On a floured surface, roll out the pie
    pastry into a circle big enough to fit into a nine-inch
    pie pan with a couple of inches of overhang. Gently fit
    it into the pie pan without stretching the dough. Place
    the pastry-lined pan in the refrigerator while rolling
    out the top crust.

    Roll the remaining half of the pastry into a circle
    large enough to completely cover the pie pan with a
    couple of inches of overhang.

    Remove the pastry-lined pie pan from the refrigerator.
    Fill with the sauteed mushroom mixture. Top the mushroom
    filling with the mushroom gravy.

    Gently cover the pie with the top crust. Bring the
    bottom overhang over the top overhang and trim off any
    excess. Pinch the edges with your fingers or a fork to
    seal, then make a few cuts on the top to allow the
    filling to vent. Brush the top of the pie with the
    egg wash.

    Place the pie on a rimmed baking sheet and bake in the
    oven for about 45 minutes, until the crust is nicely
    browned.

    Makes 1 nine-inch pie

    Serves 6 - 8

    By Peter Glatz

    RECIPE FROM: https://www.illinoistimes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... All fungi are edible; but some only once.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Sean Dennis@1:18/200 to Dave Drum on Fri Sep 3 02:27:42 2021
    Hello, Dave!

    Replying to a message of Dave Drum to All:

    September is National Mushroom Month, a non-official holiday
    inaugurated in 1992 as part of a governmental effort to promote
    mushroom farming in the US.

    I love mushrooms on lots of different foods, even on cottage cheese.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mushroom Souffle
    Categories: Appetizers
    Yield: 6 servings

    1 tb Butter
    250 g Small mushrooms, sliced
    1 Shallot, finely chopped
    1 ts Mixed herbs
    1 ts Chopped parsley
    1 1/2 tb Butter
    3 tb Flour
    1 1/2 c Milk
    1/2 ts Salt
    1/4 ts Pepper
    4 Egg yolks
    3 tb Grated parmesan cheese
    2 tb Cream
    1/4 ts Ground mace
    1/2 ts Salt
    1/4 ts Pepper
    4 Egg whites
    1 tb Grated parmesan cheese

    1. melt butter in pan and saute next 4 ingredients for 2-3 minutes.
    remove from pan. melt butter, add flour, cook 1-2 minutes.

    2. remove from heat, gradually add milk, salt and pepper.

    3. return to heat and stir constantly till mixture boils and
    thickens.

    4. simmer over low heat 5-7 minutes.

    5. add next six ingredients and mix well, beat egg whites till
    stiff, fold into sauce mixture.

    6. pour third of the sauce mixture into 4 souffle dishes, sprinkle
    over half the mushroom mixture. repeat layer of sauce and mushroom
    and end with a sauce layer and sprinkle with cheese.

    7. bake at 190 degrees c for 30-35 minutes.

    8. serve immediately.

    MMMMM

    Later,
    Sean
    --- FleetStreet 1.27.1
    * Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10123 (1:18/200)
  • From Dave Drum@1:229/452 to Sean Dennis on Fri Sep 3 11:06:00 2021
    Sean Dennis wrote to Dave Drum <=-

    Replying to a message of Dave Drum to All:

    September is National Mushroom Month, a non-official holiday
    inaugurated in 1992 as part of a governmental effort to promote
    mushroom farming in the US.

    I love mushrooms on lots of different foods, even on cottage cheese.

    Not tried that - but mushrooms, overall, are a great goodness.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whitefish Filets w/Morels & Asparagus
    Categories: Seafood, Mushrooms, Vegetables, Wine, Herbs
    Yield: 4 Servings

    1/2 lb Fresh morels or other wild
    - mushrooms
    +=OR=+
    1 oz (to 2 oz) dried morels or
    - other wild mushrooms;
    - washed, soaked in hot
    - water 30 minutes
    1 lb Young, thin asparagus
    4 tb Canola oil
    3 tb Fine chopped shallots
    1/2 c Fish stock
    1/4 c Dry white wine
    4 (6 oz ea) filets of white
    - fish; skin on
    Salt & fresh ground pepper
    3 tb Chopped fresh thyme
    3 tb Unsalted butter

    Clean the morels carefully, washing them under cold water,
    then laying them out on paper towels to absorb the excess
    moisture and air dry. Trim the asparagus stems at the
    point where a knife slices through easily. If the skin
    seems at all tough or stringy, peel the stalks with a
    vegetable peeler.

    In a sauté pan, heat 2 tablespoons canola oil over medium
    heat. Add the morels and sauté 3 to 4 minutes. Add the
    shallots and cook 3 minutes more. Add the fish stock and
    allow the morels to braise 2 to 3 minutes. Add the
    asparagus and the white wine and continue to cook another
    3 minutes. Remove from the heat and place on a warm
    platter and set aside. Season the fish with salt and
    pepper.

    Heat the remaining canola oil in a second heavy skillet.
    Sauté the filets 2 1/2 to 3 minutes on each side, and
    remove to the platter holding the asparagus.

    Return the morels to the sauté pan to heat to the boiling
    point. Add the thyme and butter. Remove promptly from the
    heat and allow the butter ( which adds a creamy texture to
    the dish) to melt. Spoon over the fish and serve promptly.

    Source: Chef Michael Lomonaco

    Yield: 4 Servings

    Recipe from: http://www.recipelink.com

    Uncle Dirty Dave's Archives

    MMMMM


    ... It came with two vegetables (mashed potatoes and gravy.)
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Sean Dennis@1:18/200 to Dave Drum on Fri Sep 3 18:35:52 2021
    Hi Dave,

    Not tried that - but mushrooms, overall, are a great goodness.

    Be sure to use fresh-cut mushrooms if you try it on cottage cheese. I love the contrasting textures.

    MMMMM----- Recipe via Meal-Maaster (tm) v8.06

    Title: Overstuffed Mushrooms
    Categories: Appetizers
    Yield: 6 servings

    2 lb Medium-sized fresh mushrooms
    1 pk (8 oz.) cream cheese,
    -softened
    1 cn (4-1/2 oz.) deviled ham
    2 tb Finely chopped stuffed
    -olives
    1 tb Prepared mustard
    2 ts Onion powder
    1/4 ts Ground turmeric
    1 pn Ground black pepper

    Overstuffed Mushrooms From: The American Mushroom Institute Shared
    By: Pat Stockett

    Diced pimiento

    Rinse, pat dry and remove stems from mushrooms (use in soups, stews,
    etc.); set caps aside. In a medium bowl mix cream cheese, ham,
    olives, mustard, onion powder, turmeric and black pepper. Spoon or
    pipe into mushroom caps. Garnish with pimento. Yield: about 50
    stuffed mushrooms (about 1-1/2 cups filling)

    MMMMM

    -- Sean
    --- ProBoard v2.17 [Reg]
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)