Enjoy!
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CHEESY HERBED MUSHROOM CAPS
An easy and quick appetizer to prepare; recruit family members to help fill the caps.
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1package (250 g) light cream cheese, softened
1 clove garlic, minced
4 small green onions, chopped
½ tsp. (2.5ml) hot pepper sauce
2 Tbsp. (30ml) chopped parsley
½ tsp. (2.5ml) dried basil or thyme
½ tsp. (2.5ml) salt
36 medium fresh mushrooms
Garnish: chopped fresh parsley or basil and diced red pepper or paprika
In medium bowl, blend cream cheese, garlic, onions, pepper sauce, parsley, basil and salt. Mix well. Remove stems from mushrooms and save for future use. Spoon or pipe 1 tsp. (5 ml) cheese mixture into mushroom caps. Serve immediately or cover and chill until serving. Garnish as desired.
Makes 36 appetizers.
TIP: Cheese mixture can be prepared, covered and chilled a few days in advance of serving.
CHICKEN BREASTS WITH TARRAGON MUSHROOM SAUCE
Broiled skinless chicken is enhanced with a spice rub and finished with a light mushroom sauce.
1 tsp. (5ml) paprika
¼ tsp. (1ml) ground black pepper
4 boneless, skinless chicken breasts (about 1lb/500 g)
1 1/3 cups (325ml) chicken broth
2 Tbsp. (30ml) lemon juice
1 Tbsp. (15ml) sugar
2 tsp. (10ml) cornstarch
2 Tbsp. (30ml) dried cranberries (optional)
2 Tbsp. (30ml) olive oil
1 lb. (500g) sliced fresh mushrooms
1 small onion, chopped
1clove garlic, minced
2 Tbsp. (30ml) fresh tarragon, minced OR 2 tsp. (10ml) dried
Fresh tarragon or parsley, minced (optional)
In a small bowl, mix paprika and pepper together. Lightly coat broiler rack with cooking spray; place chicken breasts on rack and rub surface with paprika mixture. Broil 6” (15 cm) from heat for about 4-5 minutes each side or until no longer pink inside.
Meanwhile in medium bowl or measuring cup mix broth, lemon juice, sugar and cornstarch until smooth; add cranberries and set aside.
In large skillet, heat oil over medium high heat; sauté mushrooms and onion for 5- 7 minutes or until lightly browned. Stir in garlic and tarragon; cook 1 minute more. Stir broth mixture and add to mushrooms, stirring constantly until boiling and thickened. To serve, place chicken on plates, spoon sauce over and garnish with parsley if desired.
Makes 4 servings
FRENCH MUSHROOM SOUP
Subtle herbs complement the rich mushroom flavour in this decadent soup. It makes a perfect starter to a luncheon or dinner party. ¼ cup (50ml) butter
1 lb. (500g) fresh mushrooms, thinly sliced
1/3 cup (75ml) flour
6 cups (1.5L) chicken broth
½ tsp. (2.5ml) dried thyme leaves
1 bay leaf
¼ cup (50ml) chopped green onions
2 large egg yolks
½ cup (125ml) whipping cream
White pepper to taste
2 Tbsp. (30ml) minced parsley
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme, bay leaf and green onions; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 ml) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table cream is substituted and allowed to boil, it will curdle.
Variation: Add ¼ cup (50 ml) medium sherry.
MUSHROOM AND PROSCIUTTO CUPS
Bite into these flavourful appetizers and experience a wonderful contrast of textures from the crisp shell to the soft creamy filling.
24 thin wonton* wrappers
1 Tbsp. (30ml) olive oil
1 small onion, diced
8 oz (250g) fresh mushrooms, coarsely chopped
1 clove garlic, minced
½ tsp. (2.5ml) dried rosemary leaves
¼ cup (50ml) water
1 Tbsp. (30ml) balsamic vinegar
1 pkg (250g) light cream cheese, cubed
½ cup (125ml) minced lean Prosciutto (about 1½ oz/45 g)
Freshly ground pepper to taste
Garnishes: minced fresh parsley, diced red pepper or grated Parmesan cheese (optional)
Lightly coat mini muffin pans with cooking spray. Separate wonton wrappers and press into mini muffin pans, pleating to form a cup. Bake in a 350F (180C) oven for 7-9 minutes or until crisp and golden brown. Remove from pan and cool on rack. Meanwhile in large skillet, heat oil over medium-high heat; add onion and sauté until lightly softened, about 2 minutes. Stir in mushrooms, garlic and rosemary and sauté about 4 minutes or until lightly browned. Reduce heat to medium; add water and vinegar and cook another 1-2 minutes. Stir in cheese cubes and heat, stirring constantly until melted and well mixed. Remove from heat and stir in Prosciutto until evenly combined.
Taste and add pepper; spoon about 1½ Tbsp. (22 ml) of mixture into each cup; garnish as desired. Serve warm.
Makes 24 appetizers.
*Wonton wrappers can be found in the produce section of most supermarkets or in Asian supermarkets.
TIPS: Wonton cups can be baked 1 week in advance; cool and store in an airtight container. The filling can also be made ahead, refrigerated or frozen and then reheated over low heat, adding about 1 Tbsp. (15 ml) water if too thick OR fill the cups and heat in 350F (180C) oven for 5-10 minutes or until warm. For more delicious recipe ideas visit Mushrooms Canada at Mushrooms.ca.
These recipes are taken from below source:
Magic mushroom recipes
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