MUSHROOM CHOCOLATE COOKIES
INGREDIENTS
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
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MUSHROOM BREAD
INGREDIENTS
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
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MUSHROOM BISCUITS
INGREDIENTS
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
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THREE-WAY FRESH MUSHROOM SAUCE
INGREDIENTS
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
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