The Mushroom

my favorite food has to be mushrooms, what sald is complete, with out them, and do not forget the stuffed mushroom, here some recipes that is the mushroom.

Mushrooms in Garlic Sauce, Served in a Soft Tortilla Shell
3 tablespoons olive oil
1 1/2 ounces finely chopped garlic
3 1/2 ounces chopped white onion
1 3/4 pounds mushrooms, cleaned and disinfect
3 ounce guajillo chile pepper, deveined and cut into strips
7 tablespoons white wine
3 tablespoons Worcestershire sauce
Pinch salt
7 ounces mozzarella, optional

In a heated frying pan, over medium heat, add the olive oil, garlic, and onion. Lightly fry for 2 or 3 minutes. Add the mushrooms, chilies and white wine, cook for 2 minutes. Add the Worcestershire sauce and cook for 3 minutes. Season with salt, add the mozzarella, and serve with soft tortilla shell.

Mushroom Canapes
1/2 cup mayonnaise
1/4 cup freshly grated Parmesan
2-ounces canned mushroom pieces and stems, drained
1/2 of a 2.8-ounce can french-fried onion rings
1 loaf (8-ounce) party rye or pumpernickel bread

In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel. Place the canapes on a baking sheet and broil until the topping is bubbly.

Crab-Stuffed Mushrooms
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
House Seasoning, recipe follows
2 portobello mushroom caps, or 10 white mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

Stuffed Mushrooms *I make these for almost every party and they disappear in 5 minutes*
12 large white mushrooms, stems removed and chopped
1 tablespoon olive oil
3 tablespoons butter
1/2 onion, finely chopped
1 clove garlic, finely chopped
2 slices of bacon, cooked, drained and crumbled
2 tablespoon chopped fresh parsley
1 1/2 cups plain bread crumbs
Dash of cayenne
Salt and pepper

Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately

Sherried Mushroom Empanadas
2 medium onions, finely chopped
6 tablespoons unsalted butter
1 1/2 pounds mushrooms, finely chopped
2 small red bell peppers, finely chopped
1 (6-ounce) piece serrano ham or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
1 (17 1/4-ounce) package frozen puff pastry sheets (2 pastry sheets) thawed
Egg wash, made by beating 1 large egg with 1 teaspoon water

In a 12-inch heavy skillet set over moderately low heat, cook onions in butter, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, and bread crumbs. Season with salt and pepper, to taste, and cool, uncovered.

Preheat oven to 400 degrees F.

On a lightly floured surface roll out 1 pastry sheet into a 14 by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining puff pastry sheet, filling, and egg wash.

Put empanadas in middle of oven and reduce temperature to 375 degrees F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375 degree F oven until hot, about 6 minutes.

With a serrated knife cut empanadas into 3/4-inch slices.

Grilled Mushrooms with Garlic and Parsley Butter

1 pound butter, room temperature
3 garlic cloves, minced
1/2 cup finely chopped parsley, plus 1 tablespoon
Salt and pepper
1 pound medium size mushrooms
Olive oil

Preheat a grill. Preheat the oven to 350 degrees F.
Combine butter, garlic, and 1/2 cup of the parsley, and mix well. Season with salt and pepper, to taste.

To prepare the mushrooms, remove stems, lightly coat with olive oil, and grill until tender. Place a spoonful of the butter mixture on each mushroom, and bake until butter is melted, approximately 3 minutes.

To serve, place on large platter, and sprinkle with remaining parsley.