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1/2 cup Butter or Margarine
1 large Egg
1 cup Light Brown Sugar, firmly packed
1/2 tsp. Almond Extract
2 -1 oz. squares Unsweetened Chocolate, melted and cooled
1 tsp. Vanilla Extract
2 cups All-Purpose Flour
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Dairy Sour Cream
1/2 cup Macaroon Crumbs, fine
1/2 cup Maraschino Cherries, drained & chopped
1/2 cup Nuts, chopped
1 cup Fresh Mushrooms, coarsely chopped

DIRECTIONS - Cream butter and sugar until fluffy. Add egg, vanilla and almond extract; beat thoroughly. Stir in chocolate. Sift flour, baking soda and salt; add to creamed mixture alternately with sour cream. Mix well; add remaining ingredients. Drop from a teaspoon 2 inches apart on a greased cookie sheet. Bake at 350 deg. for 12 minutes or until done. Remove from pan; cool. Makes about 5 dozen.
YIELD: 10 Portions




1/2 lb. Fresh Mushrooms
5 tbs. Butter or Margarine, divided
1 cup Onion, finely chopped
2 tbs. Brown Sugar
1 tbs. Unsulphured Molasses
1 tbs. Salt
1/4 tsp. Ground Black Pepper
2 cups Milk, scalded
1 large Egg
2 pkgs. Active Dry Yeast
1/2 cup Warm Water
6 cups All-Purpose Flour, divided
2 cups Toasted Wheat Germ
1 large Egg yolk
1 tbs. Milk

DIRECTIONS Rinse, pat dry and finely chop mushrooms. In large skillet melt 3 tbs. butter. Add mushrooms and onions; sauté 5 minutes; set aside…In a large mixing bowl combine remaining 2 tbs. butter with sugar, molasses, salt and pepper. Add milk. Stir until butter is melted; cool. Beat in egg. Dissolve yeast in water, stir into milk mixture. Add 3 cups of the flour and beat thoroughly. Add mushroom mixture, remaining 3 cups flour and wheat germ; blend. Turn out onto a generously floured board and knead until elastic, about 10 minutes, adding more flour if necessary. Place in a buttered bowl; cover and let rise in a warm place until doubled. Meanwhile, prepare pans for shaping mushroom bread. Use either 3 empty 1 lb. coffee cans or 2 1 lb. 12 oz. Cans from tomatoes or fruit or 12 8 oz. Tomato sauce cans. Cut out a circle from heavy cardboard 2 inches wider than the can opening. Trace size of can opening in center of cardboard circle; cut out and remove. Cover cardboard with aluminum foil. Place around open edge of can; grease can and foil. Punch down dough and fill cans about ¾ full. In a warm place let rise until dough raises over top of can and begins to rest on the cardboard lip forming the shape of a mushroom (smooth and shape dough with buttered fingers). Mix egg yolk and milk. Brush over tops of breads. Bake in a preheated hot oven (400 deg.) 35 to 40 minutes (25 to 30 minutes for small breads) or until brown and done. Remove from cans; cool. Bread may be shaped to fit into two 9 x 5 x 3-inch loaf pans and baked following preceding directions. YIELD: about 4 ¾ lbs. of shaped breads. NOTE: Rinse fresh mushrooms briefly; don’t peel, but do trim away any brown stem ends. Mushrooms cook quickly – in 3 to 5 minutes.
YIELD: 6 Portions



1/2 lb. mushrooms
2 tbs. butter or margarine
1/4 cup finely chopped onion
1/4 tsp. ground thyme
0.13 tsp. ground white pepper
2 cups biscuit mix
2/3 cup milk

DIRECTIONS - Rinse, pat dry and coarsely chop mushrooms (makes about 3 cups). In a medium skillet, heat butter. Add mushrooms and onion; saute until lightly browned about 5 minutes, stirring occasionally. Sprinkle with thyme and white pepper. Cool slightly. Blend mushroom mixture into biscuit mix. Add milk and stir until well mixed. Drop by the tablespoonful onto greased cookie sheets 2 inches apart. Bake in a preheated oven (450 degrees) 12 minutes or until nicely browned. Serve with chicken, beef, or fish.
YIELD: 18 Portions



2 tablespoons olive oil
1 pound fresh white mushrooms, sliced (5 cups)
2 cups coarsely chopped plum tomatoes
1/2 cup sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaaspoon salt
0.13 teaspoon ground black pepper

DIRECTIONS - In a large nonstick skillet heat oil until hot. Add mushrooms; cook, stirring frequently, until mushroom liquid starts to evaporate, about 6 minutes. Add tomatoes, green onions, garlic, salt and black pepper. Bring to a simmer, cover and cook until a sauce forms, about 5 minutes. Serve over hot cooked pasta.
YIELD: 4 Portions