INGREDIENTS

INSTRUCTIONS

(f) Extra quantities of fresh mushrooms can be frozen successfully. They
should be pecooked first because of their high water content (85% - 90%).
Prepare the mushrooms as for immediate serving, package, and freeze
immediately. Only small amounts of mushrooms should be done at one time,
and these should NOT be thawed before reheating.
(g) To prepare canned mushrooms, drain thoroughly (except those in a cream
or butter sauce, or gravy). Save liquid for use in soups and sauces. Dry
mushrooms on paper toweling to get rid of excess moisutre, then saute as
you would fresh mushrooms.
Some Tempting Ways to Use Mushrooms:
Alone or with an unlimited variety of other foods, cultivated mushrooms are
delightful served raw or cooked, whole, sliced, or chopped. Larousse
Gastronomique, the bible of French gastronomy, lists over 40 different ways
to serve mushrooms, but any reliable recipe book will list a choice of
interesting recipes.
Her are some suggestions for using our flavorful fungi.
Appetizers: - - mushroom caps filled with cream cheese, eggs, seafood, or
stuffing, then broiled - - mushrooms dipped in a batter and fondued
Soups: - - plain or creamed mushroom or clam soup
Sauces: - - creamed mushrooms on toast, or baked or mashed potatoes, also
mushrooms are almost indispensable to tomato sauces
Salads: - - raw mushrooms add that gourmet touch
Main dishes: - - add grilled, creamed or plain mushrooms to seafood,
chicken, beef, or veal, left-overs, liver, or omelettes - - excellent
addition to broiled or barbecued kabobs
Vegetables and Side dishes: - - serve alone, broiled or stuffed - - add to
your favorite poultry stuffing - - compliment green peas, or beans, squash,
spinach, onions, potatoes, or broccoli
Snacks: - - add to pizza, chili, cheese and ham sandwiches
Garnishes: - - just use your imagination
Fingertip Facts About Mushrooms:
1. l lb. of fresh mushrooms, cooked and drained equals two (10-oz) tins of
drained mushrooms. 2. Stems and skin possess the greatest amount of flavor.
Simmer them for consomme. 3. To reconstitute dried mushrooms, soak,
covered, from 1/2 - 4 hours in lukewarm water. Drain, and use as for fresh
mushrooms, saving the water for sauces or soups. 4. Never use a lid when
sauteeing. 5. The definition of sauteeing is worth remembering: To saute is
to cook in a heavy frying pan with plenty of surface, using only enough
butter to prevent sticking. Portions should not touch each other, or be
stacked, or be moist, which will cause steam to form and will prevent
browning. The pan should be HOT when mushrooms are added so they brown
immediately. 6. Suitable seasonings to enhance the flavor of mushrooms are
garlic, paprika, marjoram, chives, and parsley.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 27, 1997

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