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Ingredients: 2 Tablespoon(s) Butter 1/2 Cup(s) Chopped onion 4 1/2 Ounce(s) Jar sliced mushrooms,drained 2 Cup(s) Uncooked instant white rice 1 Teaspoon(s) Garlic powder 1/4 Teaspoon(s) Pepper 2 Can(s) 14 1/2oz chicken broth 1/3 Cup(s) Whipping cream 1/3 Cup(s) Grated Parmesan cheese Directions: In large skillet, melt butter over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes. Add rice, garlic powder and pepper; cook 2 minutes. Stir in 1 can of the broth; cook 4 minutes, stirring constantly. Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently. Stir in whipping cream. Remove from heat. Stir in Parmesan cheese. Spoon on to serving dish.
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Return ground chuck to skillet, and add tomato sauce, slice Wild mushroom ragout with a spinach potato cake For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add the mushroom broth to Dad's mushroom masterpiece 1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes oruntil they flake easily when tested with a fork. In a small saucepan, cook and Winter squash risotto #3 TO MAKE THE SPICED BUTTER: Combine all ingredients in a small bowl. Cover, and set aside at room temperature until ready to use. (You can prepare the butter up to 8 hours in advance, and store, refrigerated, in an airtight container.) TO MAK Champagne risotto w. scallops Melt butter in heavy medium saucepan over medium heat. Add onions; saute 1 minute. Add rice; saute 2 minutes. Add Champagne; simmer until almost all liquid evaporates stirring often, about 2 minutes. Add 1 can broth; simmer until rice is almost tender A quick dessert Add sugar and nutmeg to applesauce. Put applesauce on toast, about 3 tablespoons on each piece of toast. Lay a slice of cheese over the sauce. Bake in a moderate oven until thecheese melts. Serve hot. Quick banana malt Slice banana (peel banana and freeze in airtight plastic bag)and place in blender with milk and chocolate malted milk powder. Puree and serve Wild mushroom and fontina pizza Pre-heat the oven to 400F/200C. Cut the foccacia in half horizontally. Brush the cut surface with half the olive oil. Bake the bread cut side up on a baking sheet for 8 to 10 minutes, or until lightly toasted. Meanwhile, heat the remaining olive oil in a Wild mushroom risotto Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then saut mushrooms, stirring occasionally, until browned and a Quick chicken stock COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large str Asparagus & morels in wild mushroom vinaigrette Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushro Yukon gold potato and wild mushroom gratin Preheat oven to 375F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and saut until brown and soft, about 6 minutes. Generously butter 11x7x2-inch baking dish. Peel and cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of Wild mushroom, capsicum and herb ratatouille Heat the olive oil in a large pan and saute the garlic until golden. Add the sliced mushrooms and cook for 5 minutes over a high heat to wilt them. Add the capsicum flesh, cut into chunky pieces and stir over a high heat for two minutes. Turn the Hot mushroom pate/dip In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and 1-2 TEASPOONS OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones) chopped finely and stir we Wild mushroom soup #2 Heat a large heavy-base pan and add the butter and allow to sizzle. Add onions and begin to stir. Add the thyme, bay leaf and garlic while you are still stirring. Cook the mixture for 1 minute. Add the potatoes and stir. Then remove the parcini Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend Carrot-ginger risotto Put the vegetable broth, sliced ginger, green parts of the green onions, and orange juice into a saucepan. Cover and bring to a boil over medium-high heat, turn down the heat to medium-low, and simmer gently for 30 minutes. Strain i t through a fine sieve Pie crust mushroom soup Preheat the oven to 400F degrees. Peel and roughly chop the mushroom, including the stems. Melt the butter in a large saucepan, add the onion and cook over medium heat for 3 minutes, or until soft. Add the garlic and cook for another minute. Add t Wild rice and mushroom soup #2 Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reservi Wild mushroom soup with thyme Melt butter in heavy large pot over medium-high heat. Add shallots, saute 1 minute. Add fresh mushrooms, saute until tender, about 5 minutes. Add thyme and garlic, saute until mushrooms are golden, about 8 minutes. Stir in 6 cups broth, potatoes a Almond mushroom pate * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional """""""""""""&quo Wild mushroom ragu with polenta Place the dried mushrooms in a medium mixing bowl, and cover with boiling water. Let the mushrooms stand until softened, about 20 minutes. Lift the mushrooms from the water, and gently squeeze the liquid back into the bowl. Cut the larger mushroom Ovo-lacto: asparagus/mushroom casserole Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes. Baked asparagus and mushroom omelet Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions.) Drain. In a large mixing b Shrimp and asparagus risotto Make risotto the regular way: saute onions, rice, add wine and stock slowly; stir constantly. For stock, cut the ends off of the asparagus and parboil. Put raw asparagus in near end of cooking. Add cooked shrimp at very end just to warm. Ratatouille risotto Put the stock in a saucepan and bring to a boil over high heat. Reduce the heat to very low just to keep the stock hot. Heat the olive oil in a heavy saucepan over medium heat until hot. Add the onion, season lightly with salt and cook until soft but n Mushroom cheeseburger pizza Heat oven to 425 ' F. Grease 12 " pizza pan or 13x9 " pan. Unroll dough and place in greased pan; starting at center press out with hands. Bake at 425 ' F. for 5-8 minutes or until golden brown. Brown ground beef in medium skillet; dra Quick pita breakfast Combine apple, cottage cheese and raisins. Fill pita pocket with mixture. Makes 1 serving, 1 sandwich. Quick egg soup Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80; Source: The Complete Diabetic Cookbook by Mary Jan Cream of mushroom pork chops 1. Trim fat from pork chops and wash. Dry with a papertowel.Cut up mushrooms into slices. 2. Put pork into crock pot and cover with cream of mushroom soup. Stir up to coat pork chops. Add spices and stir. Cook on low heat for 7 hours. 3. Add sliced mushro Betty carter's quick corn bread 1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blende Quick crab cakes * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. ~-------------------------------------------------------------------------- PER SERVING: 246 Cal., 27g Pro., 11g fat, 7g Carbo., 525mg Sodium Wild mushroom and barley risotto in parmesan baskets Make one Parmesan cheese basket at a time. Preheat the grill. Sprinkle one quarter of the polenta in a fine, even layer over the bottom of a non-stick pan. Cover with one quarter of the Parmesan cheese. Cook over a high heat for 2 minutes, then place unde Craig claiborne's chicken with mushroom sauce 1) Sprinkle the chicken breasts with pepper, preferrably white pepper. 2) Heat the butter or margarine in one or two large skillets and add the breasts skinned side down. Cook for about 2 minutes without browning. 3) Turn the chicken breasts and continue Wild mushroom tartlets Make the pastry boats according to recipe and store until ready to use. Reconstitute the mushrooms by soaking in boiling water for 5 minutes. Drain and rinse several times to get rid of any grit or dirt. Drain on absorbent paper and then chop fine Boursin and fennel seed risotto In a small saucepan bring broth and water to a simmer and keep at a bare simmer. In a heavy saucepan, melt butter over moderately high heat and stir in rice and fennel seeds, stirring until coated with butter. Add wine (or substitute dry vermouth) and co Chicken with mushroom sauce Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. Mushroom potato 1. In split, fluffed, baked potato, place mushrooms. 2. Ladle Sharp Cheddar Cheese Sauce over potato. 3. Garnish with parsley and serve. Makes 1 stuffed potato. Wild mushroom custard with asparagus-truffle sauce In a hot saute pan, add 1 tablespoon of oil and saute garlic. Add mushrooms and mix carefully. Season with salt and pepper. Deglaze with wine and reduce until nearly dry. Check for seasoning and lay mushrooms on a tray to cool completely. In a large bowl, Barley mushroom soup (vegan) Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour. Nutrition (per serving): 62 calories, Total Fat All-american salmon saute w/mushroom sauce Pour broth into small saucepan. Bring to a boil over high heat and reduce to 1 cup. Set aside. Meanwhile, saute mushrooms in oil in a large skillet over high heat 5 minutes, or until golden brown. Reduce heat to medium and stir in garlic. Saute 1 Orange & mushroom medley Carefully peel the skin and seeds from orange and cut into 1 inch pieces. Mix the pineapple with the orange, add the mushrooms and cucumber to the fruit. Cover and keep in a cool place for 24 hours. Add almonds, rice, banana and lemon juice and mix tho Creamy mushroom soup In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100 2 quick bbq sauces In a small saucepan, cook onion and garlic in a butter until tender. Add remaining ingredients , bring to boil. Reduce heat, simmer uncovered 15 -20 min. Use as a basting sauce for Pork, Chicken or Beef.