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1/2 cup Butter or Margarine
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.
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.
THREE-WAY FRESH MUSHROOM SAUCE