AND SCALLION SKEWERS
Ingredients:
12 ounces fresh white mushrooms
2 bunches large (about 10) scallions (green onions)
2 medium-sized yellow and/or green bell peppers
1/4 cup soy sauce
3 tablespoons sugar
1 tablespoon dark Asian sesame oil 4 large garlic cloves, finely chopped (about 4 teaspoons)
2 tablespoons sesame seeds, toasted*, divided 1/2 teaspoon ground black pepper
Method:
Trim mushroom stems; cut in 1/2-inch thick slices. Cut white parts of scallions into 1-1/2 inch pieces. Trim and finely chop enough scallion greens to make 1/4 cup; set aside for later use. Cut bell peppers in 1-1/2 inch squares. Thread mushrooms onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper squares, threaded crosswise. Arrange skewers in a snug-fitting baking dish. To prepare marinade: In a small bowl, whisk together soy sauce, sugar, oil, garlic, 1 tablespoon of the sesame seeds and the black pepper. Pour marinade over skewers; turn to coat all sides; cover and marinate 30 minutes or up to 2 hours, turning once. Preheat grill or broiler to high. Place skewers on a rack; grill or broil, brushing often with marinate, until mushrooms are tender and vegetables are browned, 3 to 5 minutes per side. Sprinkle with reserved chopped scallion greens and remaining 1 tablespoon sesame seeds; serve hot or at room temperature.
Yield: 4 to 6 portions
* To toast sesame seeds: Place seeds in a skillet; cook and stir over moderate heat until golden.
Ingredients:
3 cups broccoli florets (about 8 ounces)
4 slices bacon
8 small or 4 large (7 to 8 ounces each)
portabella mushroom caps
2 cups shredded cheddar cheese (about 4 ounces)
Method:
In a medium-size saucepan, over high heat, bring 1 quart salted water to a boil; reduce heat, add broccoli and simmer until crisp-tender, 3 to 4 minutes; drain. In a large (12-inch) skillet, over medium heat, cook bacon until crisp, about 8 minutes; drain on paper towels. Drain excess bacon fat from skillet. Add mushrooms, gill side down, and cook over medium heat for 5 minutes. Remove skillet from heat; turn mushrooms. Sprinkle mushrooms with half the cheese, dividing evenly; spoon broccoli on top; crumble bacon over broccoli; sprinkle with the remaining cheese. Return skillet to heat and continue to cook mushrooms, covered, just until tender and the cheese has melted, 4 to 5 minutes.
Yield: 4 portions
Ingredients:
8 cups romaine lettuce in bite-sized pieces
1 pound fresh white mushroom, sliced thick (about 6 cups)
8 ounces sliced smoked turkey, cut in strips (about 2 cups)
4 ounces sliced provolone cheese, cut in strips (about 1 cup)
1 medium tomato, cut in 8 wedges
1/2 cup thinly sliced red onion rings
1/2 cup bottled creamy roasted garlic or Caesar salad dressing
Method:
In a large salad bowl, place lettuce, mushrooms, turkey, cheese, tomato and red onion. Add dressing; toss well. Serve as a main dish, garnished with capers or anchovies, if desired.
Yield: 4 portions (about 12 cups)
Ingredients:
4 (6 to 8 ounces each) boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil, divided
1 small yellow onion, diced (about 1-1/4 cups)
8 ounces white mushrooms, sliced (about 3 cups)
1/2 cup white wine
1 (8-ounce) can tomato sauce
1/2 teaspoon dried oregano
or 2 teaspoons chopped fresh oregano
1 tablespoon chopped fresh Italian parsley
Method:
Season the chicken with salt and pepper. In a large skillet, over medium-high heat, heat 2 tablespoons of the olive oil. Add chicken and cook until brown on both sides and center is no longer pink, about 15 minutes. Transfer to a serving platter and cover to keep warm. To the skillet, add remaining 4 tablespoons oil. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms, increase the heat and stir until lightly browned, about 5 minutes longer. Pour in the wine and stir to scrape any browned bits from the skillet; add the tomato sauce and oregano. Reduce the heat to low and simmer, uncovered, until slightly thickened, about 20 minutes. Pour sauce over chicken, sprinkle with parsley and serve.
Yield: 4 portions
Recipe Courtesy of Flatout Wraps and the Mushroom Council
1 Light Italian Herb Flatout
Olive-oil Cooking Spray
1/4 cup balsamic vinaigrette dressing, divided
4 ounces fresh Portabella or white button mushrooms
2 cups Fontina cheese, shredded
Method:
Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in 1/8 cup of balsamic vinaigrette dressing for 10 minutes. Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes. Remove cookie sheet from oven and top warm Flatout wrap with mushrooms and Fontina cheese. Return to oven and bake for 15 minutes, or until cheese melts. Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!
Yield: 1 portion
Recipe courtesy of George Stella
4 large radicchio leaves
4 ounces goat cheese, cut into 4 equal-sized rounds
1 pound large white mushrooms or
medium portabella mushroom caps
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons sherry or red wine vinegar
3 cups mixed salad greens
1/4 cup diced roasted red peppers
1/4 cup walnut pieces
Method:
Preheat grill or broiler. Trim the tough ends of the radicchio leaves. Working on a jellyroll pan, wrap each round of cheese in a leaf, folding in the sides, forming an egg roll shape. Secure with toothpicks, if necessary. Place the mushrooms on same pan; season with salt and pepper. Lightly drizzle mushrooms and cheese rolls with olive oil. Transfer mushrooms to the grill or broiler pan; cook about 6 minutes, turning once. Return mushrooms to the jellyroll pan. Next, cook cheese rolls until slightly charred and warmed through, turning once, about 1 minute. Remove; slice in halves diagonally. In a large bowl, combine lemon juice and vinegar. Slice the grilled mushrooms; add to the lemon juice mixture in the bowl; toss. In another bowl, toss greens with the mushroom juices that collected in the jellyroll pan. On four plates, arrange greens; top with cheese rolls, mushrooms, red pepper and walnuts, divided evenly. Serve garnished with lemon wedges, if desired.
Yield: 4 servings
