After the first spring rains, sponge mushrooms grew wild in abundance in the cooler climates of the northern United States. Until, marketing had made them available every day of the year. Whether in a soup, stir-fry, or as part of a salad, mushrooms are very versatile to prepare.
A muchroom pie is delicious whenever it is served. For carb or cholesterol conscious low fat milk, an egg product, light sour cream and light butter are substituted.
Mushroom Tart
(For 6)
¼ cup butter
2 garlic cloves, finely minced
1-12 oz. Package of mushrooms, sliced
¼ teaspoon nutmeg
salt and pepper to taste
1 egg
1 egg yolk
1 cup cream (½ cup half-and-half mixed with ½ cup sour cream)
1 tart shell, pre-baked for ten to fifteen minutes in a 350 degree oven.
Directions: Melt the butter, add the garlic and sauté for a few minutes. Add the mushrooms and season with the nutmeg, salt and pepper. In a bowl: Combine the egg, egg yolk, and cream. Into the pre-baked pie crust: Scoop with a spoon
mushroom mix in it. Pour the cream and the egg mixture over the mushrooms. Bake at 350 degrees until the ingredients are well curdled.
The density of the mushrooms pairs well with the crunchiness of raw cauliflower mixed with green olives, celery, cubed cheese, and mayonnaise.
Mushroom and Cauliflower Salad
1 head of cauliflower, washed and chopped
1 12-ounce container fresh mushrooms, chopped
1 teaspoon butter or margarine
1 small jar of chopped green olives
1 small block velvet cheese, cubed
2 celery stalks, chopped
1 small container cherry tomatoes, chopped
¾ cups mayonnaise
salt and pepper to taste
Instructions: In a skillet, sauté mushrooms in butter or margarine until tender. Drain any remaining liquid from the cooked mushrooms. In a salad bowl, add the raw vegetables, the sautéed mushrooms, the olives and the diced cheese. Season with the salt and pepper. Add the mayonnaise and mix the ingredients until well combined. Serve cold.
Mushroom soup will also serve as a sauce if the need arises. Thick and creamy, it’s a great way to warm up on crisp fall evenings and colder winter nights. For a lower calorie version, low-fat milk and a light butter are substituted.
Mushroom soup
(Serves 4 bowls or 6 six cups)
1 12-ounce container fresh mushrooms with stems and caps, diced
2 garlic cloves, finely minced
½ stick of butter or margarine
2 pounds of flour
2 cups of milk
1 cup of water
salt and pepper to taste
Instructions: In a medium saucepan, melt the butter and lightly sauté the mushrooms and garlic. Add the flour to the sautéed ingredients allowing it to brown slightly. Measure the two cups of milk and the cup of water by stirring it into the lightly browned flour and mushroom mixture. Cook over medium heat and keep stirring the mixture until the soup thickens. Serve with garlic croutons and a mixed green salad.
Mushrooms are sautéed with snap peas, sliced green onions, and green bell pepper for a meal that is a vegan-friendly delight. A great dish for the carb and cholesterol conscious
too.
Sautéed Mushrooms
1 cup dried mushrooms, soaked in water and sliced
1 cup fresh mushrooms, sliced
2 cups snow peas, fresh or frozen
4 green onions, halved and onion half
3 garlic cloves, peeled and sliced
½ cup fresh tomatoes, chopped
½ green bell pepper, thinly sliced
1 pound vegetable oil
salt and pepper to taste
Dip
1 tablespoon soy sauce
1-Tlb of cornstarch dissolved in three quarts of cold water
1 vegetable seasoning cube
2 pounds of water
Instructions for the sauce: Mix the cornstarch, water and
vegetable seasoning cube. Add the soy sauce.
Sauté Instructions: In a wok or large nonstick skillet, heat the vegetable oil and sauté the green onion and garlic for three minutes. Add the rest of the ingredients and sauté until the vegetables are tender. Add the sauce mixture and cover the vegetables with it. Let the mixture thicken, and if the sauce needs to be thinned, add more water. Serve over steamed rice.
A light dessert for the mushroom meal is a five-cup salad. It’s light enough for a spring afternoon and hearty enough for winter.
Five Cup Salad
1 can of tangerines, drained
1 8-ounce can crushed pineapple, drained
1 cup sour cream
1 cup coconut, toasted
1 cup miniature marshmallows
Directions: Lightly combine ingredients and chill for at least six hours.