1. Forum
  2. FidoNet
  3. COOKING

  • Nat'l Mushroom Month - 1

    From Dave Drum@1:18/200 to All on Sat Sep 7 23:38:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Beef Mushroom Freezer Mix
    Categories: Beef, Mushrooms, Soups, Wine
    Yield: 4 Quarts

    4 lb Ground beef
    2 1/2 lg Onions
    2 cl Garlic; minced
    3 (10 3/4 ounce) cans Cream
    - of Mushroom soup
    12 oz Mushroom stems & pieces
    1/2 Can water
    +=OR=+
    1/2 Can red wine
    1 tb Instant beef bouillon
    1/2 ts Pepper

    Cook and stir meat until brown and well broken up.

    Drain off fat and resserve for another purpose.

    Stir in remaining ingredients; heat to boiling.

    Reduce heat; cover and simmer 15 minutes, stirring
    occasionally.

    Divide mixture among four 1-quart freezer containers
    (about 3 cups in each).

    Cool quickly.

    Cover and label; freeze no more than 3 months.

    NOTE: If using a vacuum sealer freezer life can be
    quadrupled or more. -- UDD

    From: http://www.food.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I just did a week's worth of cardio after walking into a spider web.
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Fri Sep 26 14:08:20 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Wolfgang Puck's Mushroom Soup
    Categories: Soups, Mushrooms, Dairy, Poultry, Citrus
    Yield: 5 Servings

    1 lb Button Mushrooms; rinsed
    1/2 Lemon; juiced
    1 tb Butter
    2 tb Minced shallot
    1/2 California Bay leaf
    1/4 ts Dried thyme
    2 c Whipping cream
    1 1/2 c Chicken stock
    1 ts Salt
    1/2 ts Fresh ground pepper
    1 tb Arrowroot *
    +=DISSOLVED IN=+
    1 tb Water
    1 tb Chopped parsley; garnish

    Chop mushrooms with lemon juice in food processor.

    Melt butter in large skillet over medium heat. Add
    shallot and saute lightly. Add mushrooms, bay leaf and
    thyme and cook, stirring frequently, until liquid is
    completely evaporated, about 10 minutes.

    Blend cream, chicken stock, salt and pepper and bring to
    boil. Reduce heat and simmer 20 minutes. Add dissolved
    cornstarch and simmer 10 minutes longer.

    Adjust seasoning.

    Ladle into heated bowls and sprinkle with parsley.

    * Original recipe said cornstarch. But it does not get
    along well with the acid in the lemon juice so I used
    the arrowroot. -- UDD

    Makes 4 to 6 servings.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "All televison is children's television!" -- Richard P. Adler
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)